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After cooking
Because the cooking and core
temperatures are very low:
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
– The meat is 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.
Low temperature cooking
Cooking duration/Core
temperatures
Meat
Sirloin joint
– Rare:
– Medium
– Well-done:
Pork fillet
Gammon*
Saddle of veal*
Saddle of lamb*
* Boned
** You can use a proprietary food
probe if you have one to monitor the
core temperature.
Duration
Core-
tempe-
rature**
[min]
[°C]
60–90
48
120–150
57
180–240
69
120–150
63
150–210
68
180–210
63
90–120
60
61
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