Nordmende WD515IX, User Manual

How to use it

1.

Preheat the 

warming drawer 

for 15 min to 70°C.

2.

Cover the meat properly with cling wrap.

3.

The cooking duration depends on the size of the individual pieces of meat (check

table)

.

4.

Put the covered meat on a plate and use a chronometer to calculate the time.

5.

Sear the meat to give flavour (check the table)

.

10

What is it?

It is any cooking procedure where the cooking temperature is at or close to the 

desired final core temp. In traditional cooking, the cooking temperature always 

exceeds the desired ready-to-eat temperatures. With low temperature cooking 

meat cooks at a low temperature over a long period of time. Using this method, 

meat loses less liquid (less molecule breaking), maintain organoleptic 

characteristic (vitamins, proteins and so on) keeping freshness, flavor and 

juiciness intact.
This cooking method is particularly suitable for large and tender pieces of meat. 
For precision we recommend using a proprietary food thermometer to monitor 

the core temperature.

Core

temperature

Food can be cooked to a core temperature of up to 70°C in the food warming 

drawer.  Meat which needs to be cooked to a core temperature higher than 

70°C is not suitable for cooking in the food warming drawer.
The core temperature reading gives information about the degree of cooking in 

the middle of a piece of meat. The lower the core temperature, the less cooked 

the meat is in the middle:

45-50 °C  = rare

55-60 °C  = medium

65 °C = well done

Low

T

emperature

C

ooking