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LOW TEMPERATURE COOKING
What it is?
It is any cooking procedure where the cooking temperature is at or
close to the desired final core temp. In traditional cooking, the cooking
temperature always exceeds the desired ready-to-eat temperatures
low temperature cooking meat cooks at a low temperature over a long
period of time. Using this method, meat loses less liquid (less molecule
breaking), maintain organoleptic characteristic (vitamins, proteins and
so on) keeping Freshness, flavor and juiciness intact.
This cooking method is particularly suitable for large and tender pieces
of meat.
For precision we recommend using a proprietary food thermometer to
monitor the core temperature.
Core temperature
Food can be cooked to a core temperature of up to 70°C in the food
warming drawer. Meat which needs to be cooked to a core temperature
higher than 70°C is not suitable for cooking in the food warming draw-
er.
The core temperature reading gives information about the degree of
cooking in the middle of a piece of meat. The lower the core tempera-
ture, the less cooked the meat is in the middle:
45-50°C = rare
55-60°C = medium
65°C = well done
How to use it
1. Preheat the hot cabinet for 15 min to 70°C.
2. Cover the meat properly with cling wrap.
3. The cooking duration depends on the size of the individual
4. Put the covered meat on a plate and use a chronometer to calculate
the time.
5. Sear the meat to give flavour (check the table)
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