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Soft roasting
General remarks
Soft roasting is a patented roasting method whereby seared meat is gently
cooked at a relatively low temperature using the «Soft roasting» programme.
The main advantage is that it is possible to select when the roast is to be
ready, irrespective of the weight and thickness of the cut of meat. The cooking
time can be set between 2½ and 4½ hours.
The temperature of the cooking space is regulated in relation to the core tem-
perature of the meat, which is continuously monitored by the food probe. The
temperature of the cooking space is automatically regulated so that the meat
is ready by the set time. The temperature reading of the food probe plays an
important role, which is why the food probe must be positioned carefully.
Lean, quality cuts of meat are best for soft roasting. The meat should weigh
between 500 g and 2000 g, and – for best results – be no thinner than 4 cm.
Sinewy or fatty cuts of meat are less suitable for soft roasting.
A
Marinate or season the meat with herbs and spices according to taste.
A
Season the meat with salt immediately before searing.
A
Remove any marinade made with herbs, mustard, etc. from the meat
before searing, as it can burn easily and leave a bitter taste.
The longer the meat is roasted the more tender and succulent it
becomes. This is especially so for thicker cuts of meat.
A
Follow the advice given in 'Tips on settings'.
