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It is a good idea to programme the
duration.
^
Enter the duration, see "Operation –
Entering a cooking duration".
^
You could use a food probe if you
have one. Core temperatures are
listed in the chart.
^
Continue cooking until the end of the
cooking duration.
Useful tips
Because it has been cooked using low
temperatures,
– meat can be carved straight from the
oven. It does not need to rest.
– meat can be kept warm quite safely
in the oven until it is served. This will
not affect the result in any way.
– 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
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
Notes on Slow cooking
49