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Meat / Poultry – Low-temperature Cooking
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Seared meat matures over a longer time at a low temperature in the oven. The food will remain juicy
and preserve most of its nutrients. Use the “low-temperature steaming” mode.
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Take the meat from the fridge one hour before cooking.
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For hygenic reasons, briefly sear the meat from all sides in a hot pan on the hob before putting it in the
oven. This will give the roast the typical flavour.
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To prevent the rind from becoming soft, wrap the meat in a roasting bag or heat-resistant plastic wrap
after searing before putting it in the preheated oven to mature. Thus, the meat cooks in its own
moisture.
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The cooking times given are only a recommendation. The effective cooking time depends on the
temperature of the food and the roasting time on the hob. Please note that the core temperature of the
food will always stay below the set temperature in the oven.
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As a recommendation, set the oven temperature 10-15°C higher than the required core temperature.
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Serve on warmed dishes.
Dish Cooking insert Temperature Cooking time
in °C in minutes
Duck breast, medium, 350 g each unperforated 70-80 40-60
Entrecôte, medium, 350 g each unperforated 70-80 20-40
Leg of lamb, without bone, tied, unperforated 70-80 150-180
medium, 1.5 kg
Roast beef, medium, 1-1.5 kg unperforated 70-80 120-180
Pork medaillons, well-done, 70 g each unperforated 80 30-40
Beef steaks, medium, 200 g each unperforated 70-80 20-40
Heating up Meat or Sausages
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Smoked pork chop, sliced unperforated 100 100 15-20
Boiled sausages (e.g. Lyoner, unperforated 85-90 100 10-20
white sausage)
