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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.
Cooking duration/Core
temperatures
Meat +
[min]
Q
[°C]
Fillet of beef 80–100 59
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
+ Duration
Q Core temperature
You can use a proprietary food probe if
you have one to monitor the core
temperature.
* Boned
Low temperature cooking
61