V-ZUG Combair V6000 Operating Instructions Manual page 39

Tips for best results
▪ Take the meat out of the refrigerator some 30–60 minutes before soft roasting.
▪ Weight of meat: 500–2000 g
▪ Food probe temperature of the meat: up to 76 °C
▪ Meat thickness: at least 4 cm
▪ Quality: high-quality (not too aged) meat
▪ Select a long cooking time for marbled cuts of meat such as shoulder or neck.
Soft roasting table for
Cut of meat
Fillet of veal
Rump or loin of veal
Shoulder of veal
Neck of veal
Veal topside
Veal breast
Fillet of beef
Sirloin, striploin
Rump of beef
Rib-eye or prime rib of beef
Shoulder of beef
Rump or loin of pork
Neck of pork
Shoulder of pork
Leg of lamb
«Soft roasting seared»
of doneness
medium
well done
medium
well done
well done
well done
medium
well done
well done
medium rare
medium
well done
medium
well done
medium
well done
medium
well done
medium
well done
medium
well done
well done
well done
medium
well done
Degree Recommended target
rare
5 Applications
temperature °C
59
65
63
69
75
75
61
71
75
48
53
57
65
57
64
63
69
60
68
72
75
61
72
76
76
65
74
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