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Low-temperature cooking
Meat can be cooked at a constant low temperature over a
longer period of time, with very tender results.
It is possible to use the food warming drawer to cook meat at
a low temperature. This is only suitable where the core
temperature does not exceed 65°C. The meat must be
seared first.
Cooking duration/core temperature
The cooking duration depends on the size of the individual
pieces of meat, and can be between 1 and 6 hours.
The core temperature is important for a good cooking result.
The higher the core temperature, the dryer the meat will
become. At a lower core temperature, the meat retains its
succulence. It is essential to maintain a constant temperature.
A meat thermometer can be used to monitor the core
temperature.
To cook meat in the food warming drawer
^ Pre-heat the warming drawer.
^ Sear the meat on all sides over a high heat on the hob. The
heat closes the pores of the meat, and seals in the juices.
^
Arrange the meat in a roasting pan or on a plate, and cover
with aluminium foil. Place the roasting pan or plate in the
floor of the drawer. See the following table for temperature
settings.
^
Serve the meat on warm plates to stop it cooling too
quickly.
Other usages
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