Product Manual
7 GourmetGuide
▪ Quality: lean, high-quality meat
Soft roasting table for «Soft roasting with steam» and «Soft roasting seared»
Cut of meat Degree of
doneness
Recommended
target temperature °C
With steam Seared
Fillet of veal rare
medium
54
58
58
62
Rump or loin of veal medium 59 63
Fillet of beef rare
medium
49
53
53
57
Rib-eye or sirloin rare
medium
49
53
53
57
Rump of beef medium 59 63
Rump or loin of pork medium 61 65
Leg of lamb rare
medium
59
63
63
67
Freely select meat type – 60 70
«Soft roasting seared»
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat
before searing. These ingredients burn easily.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat all over for no longer than 5minutes.
▸ Then place the meat in a glass or porcelain roasting dish.
If you do not intend to sear the meat until after the soft roasting, lower
the recommended target temperature by around 3–4°C.
▸ Insert the food probe into the meat so that the tip is in the centre of the
thickest part.
The food probe must be inserted as far into the middle of the meat as
possible to get a correct reading of the food probe temperature. The
temperature inside the meat is crucial for optimal results at the end of
cooking.
42