Soft Cooking - Rational SelfCookingCenter Applications Manual

Soft Cooking

For all larger pieces of meat that are typically prepared in liquid, such as casserole meat,
smoked loin of pork, ham, and boiling sausage. Also excellently suitable for making
terrines.
Load
Options
Cooking Parameters
gentle
You will get an even more tender result by
using "gentle", the cooking time is extended.
rare
Select "rare" poached fillet of veal, "well
done" is used for aitchbone.
Set CT
Continue
Hold
with transfer
fast
well done
Boiling
New load
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