Filter
Top Products
Cooking duration/Core temperatures
Food Duration
in min.
Core
temp. in
°C
Sirloin joint
–
rare
–
medium
–
well done
60–90
120–150
180–240
48
57
69
Pork fillet 120–150 63
Boned
gammon
150–210 68
Boned saddle
of veal
180–210 63
Boned saddle
of lamb
90–120 60
Useful tips
Because it has been cooked using low
temperatures,
– meat can be kept warm quite safely
in the oven until it is served. This will
not affect results in any way.
–
the meat is at 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.
Notes on Slow cooking
42