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6 GourmetGuide
▪ Meat food probe temperature: up to 90 °C
▪ Meat thickness: at least 4 cm
▪ Quality: lean, high-quality meat
Soft roasting table for «Soft roasting with steam» and «Soft roasting seared»
Cut of meat
Fillet of veal
Rump or loin of veal
Fillet of beef
Rib-eye or sirloin
Rump of beef
Rump or loin of pork
Leg of lamb
Freely select meat type
«Soft roasting seared»
▸ Season or marinate the meat.
Remove any marinade made with herbs, mustard, etc. from the meat before sear-
ing. These ingredients burn easily.
▸ Salt the meat immediately before searing.
▸ Briefly sear the meat all over for no longer than 5 minutes.
▸ Then place the meat in a glass or porcelain roasting dish.
If you do not intend to sear the meat until after the soft roasting, lower the recom-
mended target temperature by around 3–4 °C.
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
The food probe must be inserted as far into the middle of the meat as possible to
get a correct reading of the food probe temperature. The temperature inside the
meat is crucial for optimal results at the end of cooking.
▸ Put the wire shelf at level 1 and place the dish on it.
▸ Insert the food probe plug into the socket.
▸ Start
«Soft roasting seared» (see page 31).
«Soft roasting with steam»
For
«Soft roasting with steam», the meat is cooked gently with steam. Since steam
transfers energy better, shorter cooking times and thus energy savings are possible. As
steam produces condensate, more residual water is left in the cooking space at the end
of the cooking process than with «Soft roasting seared».
▸ Insert the food probe into the meat so that the tip is in the centre of the thickest part.
30
Degree of doneness
rare
medium
medium
rare
medium
rare
medium
medium
medium
rare
medium
–
Recommended target
temperature °C
With steam
54
58
59
49
53
49
53
59
61
59
63
60
Seared
58
62
63
53
57
53
57
63
65
63
67
70
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