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Notes on Slow cooking
Cooking duration/Core temperatures
Food
Sirloin joint
– rare
– medium
– well done
Pork fillet
Boned
gammon
Boned saddle
of veal
Boned saddle
of lamb
Useful tips
Because it has been cooked using low
temperatures,
– meat can be kept warm quite safely
in the oven until it is served. This will
not affect results in any way.
– the meat is at 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.
42
Duration
Core
in min.
temp. in
°C
60–90
48
120–150
57
180–240
69
120–150
63
150–210
68
180–210
63
90–120
60
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