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5.1 CORE PROBER
The core probe allows the perfect control of the level of your cooking which can be reproduced day after day
whatever the size of the product.
The core temperature to be reached will vary, of course, with the kind of product and the cooking level desired.
WARNING: The cooking of a product does not stop at once when removed from the oven.
As a matter of fact, after standstill, the core temperature continues rising to reach a temperature all the
higher as the product has been cooked at a high temperature.
Example:
Beef roasted in combined mode at 390°F and removed from the oven at the time when its temperature reaches
104°F will see this later rise to about 135°F.
The same beef, steam-cooked at low temperature at 140°F (as a last phase) and removed from the oven at the
time when its core temperature has reached 126°F, will evolve very little reaching 133°F.
PRODUCTS
Red meats
White meat
Fish
Pork preparations – terrines
NOTE: Recommendation for controlling the core temperature (cooking degree):
To control properly the degree of cooking, the aspect and the weight loss, more especially in the case of red
meats, we recommend finishing cooking with a low temperature steam phase. Adjust the temperature 14°F above
the core temperature desired.
Example: Roasting beef:
st
1
nd
2
The cooking time increases to about 1 hour 25 minutes.
5.2 LOW TEMPERATURE COOKING
To optimise certain types of cooking, electronic regulation allows for long low temperature cooking. The set
temperature corresponds to the core temperature which must be achieved.
Low temperature is indispensable for treating big pieces (sucking pig, leg of pork (ham), big fish), often treated in
vacuum bags (sous vide).
This cooking mode is also worthwhile for perfectly controlling the cooking level (very rare, rare, well done...), for
the aspect (external and sliced), for diminishing weight loss, but also for being safer from a hygienic point of view in the
preparation of food products.
The quality of cooking is also much less sensitive to the size of the products treated, as well as to their quality.
The time necessary for cooking entirely conducted at low temperatures is of course longer.
5. TOOLS FOR OPTIMAL COOKING
TEMPERATURE TO
BE REACHED
Very rare
rare
Just done
Well done
Veal
Poultry
Salmon – Tuna
White fleshed fish
phase:
Coloration
phase:
Core cooking
Page 18
WHEN REMOVED FROM THE OVEN
CORE
Classical cooking
according to the chart
annexed
129
133
140
144
162
171
167
176
153
Dry air
410°F
Steam
140°F
VULCAN
A division of ITW Food Equipment Group LLC
P.O. Box 696
Louisville, KY 40201
Core TEMPERATURE
Low temperature
cooking
98
122
104
126
113
133
118
138
136
156
145
167
167
167
176
176
149
149
for 15 minutes
Till core T° = 126°F
3VE390969NU – 04/17
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