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Inventum IWL6014GT Manual

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low temperature cooking - meat
6
WHAT IS LOW TEMPERATURE COOKING?
It is any cooking procedure where the cooking temperature is at or close to the desired final core temperature. In traditional cooking,
the cooking temperature always exceeds the desired ready-to-eat temperatures. With low temperature cooking meat method, 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
Meat can be cooked to a core temperature of up to 70°C in the food warmin drawer. Meat which needs to be cooked to a core
temperature higher than 70°C is not suitable for cooking in the food warming drawer.
The core temperature reading gives information about the degree of cooking in the middle of a piece of meat. The lower the core
temperature, 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 warming drawer for 15 minutes to 70°C using the function .
2. Cover the meat properly with cling film. To give more flavour to the meat, you can first sear the meat.
3. The cooking duration depends on the size of the individual pieces of meat - check the table for indication times.
4. Put the covered meat on a plate.
COOKING TABLE
Beef and veal
Part Thickness Doneness Time Searing time and indications
Whole Fillet
50 mm
rare 1 h 35 min.
sear for 90 seconds with full power of the stove
medium 2 h 35 min.
well done 3 h 30 min. sear for 3 minutes with medium-high power of the stove
60 mm
rare 1 h 45 min.
sear for 90 seconds with full power of the stove
medium 2 h 50 min.
well done 4 h sear for 3 minutes with medium-high power of the stove
70 mm
rare 2 h
sear for 90 seconds with full power of the stove
medium 3 h
well done 4 h 40 min. sear for 3 minutes with medium-high power of the stove
Medallions
Rib eye
T-bone
Rump steak
20 mm
rare 50 min.
sear for 90 seconds with full power of the stove
medium 1 h 30 min.
well done 2 h sear for 3 minutes with medium-high power of the stove
30 mm
rare 1 h 5 min.
sear for 90 seconds with full power of the stove
medium 1 h 50 min.
well done 2 h 20 min. sear for 3 minutes with medium-high power of the stove
40 mm
rare 1 h 20 min.
sear for 2 minutes with full power of the stove
medium 2 h 10 min.
well done 3 h sear for 4 minutes with medium-high power of the stove
24 • English
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