Cooking times/Core
temperatures
Food Time
in min.
Core
tempera-
ture in °C
Roast beef
–
rare
–
medium
–
well done
60–90
120–150
180–240
55–60
65-70
70-75
Pork fillet 120–150 65-80
Gammon* 150–210 75-80
Saddle of
veal*
180–210 65-75
Saddle of
lamb*
90–120 65-75
* no bones
Note:
Cooking times will vary depending on
size, weight and the shape of the cut of
meat.
Useful tips
Because it has been cooked using low
temperatures
–
meat can be kept warm quite safely
in the oven until it is served. This will
not affect results in any way.
–
The meat is at an ideal temperature
to be eaten straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Notes on low temperature cooking
32
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