Operating and installation instructions Oven

Low temperature cooking

This method is ideal for cooking beef, pork, veal or lamb when a tender result is required.

First sear the meat all over at a high temperature on the hob in order to seal it.

Then place the meat in the pre-heated oven where the low temperature and long cooking duration will cook it to perfection and ensure it is very tender.

The meat will relax and the juices inside will start to circulate evenly throughout the meat to reach the outer layers. This will give very tender and succulent results.

Tips

– Use lean meat which has been correctly hung and trimmed. Bones should be removed before cooking.

– For searing, use a suitable cooking oil or fat that can withstand high temperatures (e.g. clarified butter, vegetable oil).

– Do not cover meat during cooking.

Cooking takes between 2-4 hours depending on the size and weight of the meat and on how well cooked you want it as well as the level of browning required.

Cooking duration / Core temperatures

Meat



[min]



[°C]

80–100 59 Fillet of beef

Sirloin joint

– Rare

– Medium

– Well done

Pork fillet

Gammon*

Fillet of veal

Saddle of veal *

Saddle of lamb *

50–70 48

100–130 57

160–190 69

80–100 63

140–170 68

80–100 60

100–130 63

50–80 60

 Duration

 Core temperature

* Off the bone

After cooking

– 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 preheated plates with very hot sauce or gravy to prevent it cooling down too quickly.