SCHOLTES SOTC1410B Manuel D'utilisation page 52

3.8 Low temperature cooking
Principle
This is a cooking function in which the cooking temperature is at or near the desired
final core temperature. In traditional cooking, the cooking temperature always exceeds
the desired consumption temperatures. Low temperature cooking allows meat to be
cooked at a low temperature for a long time.
With this method, the meat loses less liquid (fewer molecules are broken), retains its
organoleptic characteristics (vitamins, proteins, etc.), its freshness, its flavors and its
juice.
This cooking method is particularly suitable for large pieces of meat which thus remain
tender.
We recommend that you use a food thermometer to monitor core temperature to
improve accuracy.
Core temperature
Food can be cooked to a core temperature of up to
70 ° C in the warming drawer. Meats requiring a core temperature above 70 ° C should
not be cooked in this warming drawer.
The value of the core temperature read indicates the cooking level in the center of a
piece of meat. The lower the core temperature, the less the meat is cooked through.
45-50 °C = rare
55-60 °C = medium
65 °C = well done
Instructions
1. Preheat the warmer drawer for 15 minutes at 70 ° C.
2. Cover the meat properly with plastic wrap.
3. The cooking time depends on the size of the pieces of meat (consult the indicative
table).
4. Place the covered meat in a dish and use a stopwatch to monitor the time.
5. Sear the meat for flavor (see table).
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