Low temperature cooking
66
This method is ideal for cooking beef,
pork, veal or lamb when a tender result
is required.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers. This
will give very tender and succulent res-
ults.
Tips
– Use lean meat which has been cor-
rectly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking oil
or fat that can withstand high temper-
atures (e.g. clarified butter, vegetable
oil).
– Do not cover meat during cooking.
Cooking takes between 2-4 hours de-
pending on the size and weight of the
meat and on how well cooked you
want it as well as the level of browning
required.
Procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid Heat-up
function to pre-heat the oven.
Place the rack together with the uni-
versal tray on shelf level 2.
Select Conventional heat
and a
temperature of 130 °C.
Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
Danger of burning.
Wear oven gloves when placing hot
food in the oven or removing it and
when adjusting oven shelves etc. in a
hot oven
Place the seared meat on the rack.
Reduce the temperature to 100 °C.
Continue cooking until the end of the
cooking duration.
On ovens with a clock/timer, you can
set this procedure to finish automatic-
ally, see the "Clock/timer - Set the
cooking duration").
