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Meat/poultry – slow cooking
▯ Vigorously browned meat matures over a longer
time at a lower temperature. As a result, the meat
evenly becomes gentle pink and extraordinarily
juicy apart from a very thin edge. And it is neither
necessary to turn the meat nor pour juice over it.
▯ The cooking times specified are only a
recommendation and depend very much on the
initial temperature of the food and the length of
time it is browned. Use the core temperature
sensor for better control. You will find notes and
optimum target temperatures in the section
entitled
Core temperature sensor.
▯ Take meat out of the fridge one hour before
preparing it.
▯ For hygienic reasons, sear the meat briefly at a
high temperature in the pan from all sides before
cooking it. As a result, a crust is produced that
prevents leaking of the meat juice and ensures a
typical roast aroma.
▯ Season carefully: slow maturing of the meat
boosts all aromas.
▯ Game tastes stronger after low-temperature
cooking than when prepared by classical
methods.
▯ Use the "Slow cooking" mode › . The moisture
escaping from the food stays in the cooking
compartment and prevents drying out of prepared
foods.
▯ Please note that you cannot achieve any core
temperatures above the cooking compartment's
temperature. As a rule of thumb: the set oven
temperature should be 50 - 60°F (10-15 °C)
above the desired core temperature.
▯ You can reduce the temperature to 140°F (60 °C)
towards the end of the cooking time. Thus, you
can prolong the cooking time (for example, if
guests arrive late). If you want to stop the cooking
process, the interior temperature must not be
higher than the desired core temperature. Thus,
large pieces can stay in the oven for 1 - 1.5 hours,
while small pieces can stay there for 30 -
45 minutes.
▯ Serve food on preheated cookware.
Roast pork
(neck or shoulder), well-
done (1.5 kg/3.5 lb)
Rack 1) 430 - 445
(220 - 230)
2) 320 - 340
(160 - 170)
100
30 / 60
10
60 - 90
30 % humidity is sufficient when liquid is
added to the unperforated cooking
receptacle.
Heating up (boiled) sausage Unperforated 185 - 195
(85 - 90)
100 10 - 20 e.g. Bavarian veal sausage ('Weiss-
wurst') or 'Lyoner' pork sausage
Foodstuff Cooking
receptacle
Tempera-
ture in ° F
(°C)
Humid-
ity in %
Cooking
time in
min.
Remarks
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Heating
mode
Cook
time
in min.
Remarks
Duck breast, medium rare
(approx. 350 g)
Unperforated 160 - 175
(70 - 80)
›
40 - 60
Rib-eye, medium rare
(approx. 350 g)
Unperforated 160 - 175
(70 - 80)
›
40 - 70
Leg of lamb, boneless, tied,
medium rare (1.5 kg)
Unperforated 160 - 175
(70 - 80)
›
180 - 240
Roast beef, medium rare
(1 - 1.5 kg)
Unperforated 160 - 175
(70 - 80)
›
150 - 210
Pork medallions, well done
(approx. 70 g)
Unperforated 175 (80)
›
50 - 70
Steak, medium rare
(approx. 200 g)
Unperforated 160 - 175
(70 - 80)
›
30 - 60