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^
Touch X.
"Temperature" will be highlighted.
^
Touch OK-Taste and reduce the
temperature to 100 °C.
^
Continue cooking until the end of the
cooking duration.
You can set this procedure to finish
automatically (see "Using the oven -
further functions").
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 Duration
[min]
Core tem-
perature**
[°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
** You can use a proprietary food
probe if you have one to monitor the
core temperature.
Low temperature cooking
85