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Slow Roasting
52
After the cooking process
Because the cooking temperatures are
very low:
– the meat can be carved immediately,
it does not need to rest.
– the cooking result will not be affected
if the meat is left in the oven after the
program is complete. It can be kept
warm until you serve it.
– the meat is at an ideal temperature to
eat right away. Serve on heated
plates with a hot sauce or gravy to
keep it warm.
Cooking time / Core
temperatures
Always follow USDA guidelines on
food safety.
Meat Time
[min]
Core
Temp.
[°F / °C] **
Fillet of beef 80–100 138 / 59
Roast beef
– rare
– medium
– well done
50–70
100–130
160–190
118 / 48
135 / 57
156 / 69
Pork tenderloin 80–100 145 / 63
Smoked pork
chop *
140–170 154 / 68
Veal fillet 80–100 140 / 60
Veal loin * 100–130 145 / 63
Saddle of lamb * 50–80 140 / 60
*
boneless
**
If desired, use a roast probe to monitor
the core temperature.