Manual KKT Kolbe WS1503S (page 40 of 52) (English, German)

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Using the appliance

Low temperature cooking

What is it?

It is any cooking procedure where the cooking tempera-

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In traditional cooking, the cooking temperature always

exceeds the desired ready-to-eat temperatures.

With low temperature cooking meat cooks at a low tem-

perature over a long period of time. Using this method,

meat loses less liquid (less molecule breaking), maintain

organoleptic characteristic (vitamins, proteins and so on)



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 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?

• Preheat the hot cabinet for 15 min to 70 °C.

• Cover the meat properly with cling wrap.

• The cooking duration depends on the size of the indivi-

dual pieces of meat (check table)

• Put the covered meat on a plate and use a chronometer

to calculate the time.

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KKT Kolbe WS1503S Manual

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