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This method is ideal for cooking beef,
pork, veal or lamb when a tender result
is required.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking time will cook it to
perfection and ensure it is very tender.
The meat relaxes and the juices inside
start to circulate evenly throughout the
meat to reach the outer layers. This has
very tender and succulent results.
Tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
–
Do not cover meat during cooking.
Cooking takes between 2-4 hours
depending on the size and weight of
the meat and on how well cooked you
want it as well as the level of browning
required.
Cooking duration/Core
temperatures
Meat Duration
[min]
Core
tempe-
rature
[°C]
Sirloin joint
–
Rare 60–90 48
–
Medium 120–150 57
–
Well-done 180–240 69
Pork fillet 120–150 63
Gammon* 150–210 68
Saddle of veal* 180–210 63
Saddle of lamb* 90–120 60
* Boned
After cooking
Because the cooking and core
temperatures are very low:
– Meat can be carved straight from the
oven. It does not need to rest.
–
The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
–
The meat is an ideal temperature to
eat straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Low temperature cooking
98