Henny Penny SMART COMBI FM05-061-A - Manual (Page 24)

Target core temperature Delta-T value Large roasting joint
48 °C (118.4 °F)–58 °C
(136.4 °F)
50 °C (122 °F)–55 °C
(131 °F)
Roast beef
50 °C (122 °F)–60 °C
(140 °F)
50 °C (122 °F)–60 °C
(140 °F)
Fillet of beef
78 °C (172.4 °F) 50 °C (122 °F)–70 °C
(158 °F)
Roast veal
78 °C (172.4 °F) 50 °C (122 °F)–70 °C
(158 °F)
Neck of pork
78 °C (172.4 °F) 50 °C (122 °F)–60 °C
(140 °F)
Boiled ham
Table 4: Recommended cooking temperatures for large roasting joints
3.5.6 Low temperature cooking
The Low temperature cooking mode is especially suitable for dark
meats.
The raw weight of large roasting joints is almost fully retained thanks to
the especially gentle cooking process (temperature range of60 °C
(140 °F)–100 °C (212 °F)); cooking losses are minimal.
To avoid crusts forming, the AtmosControl climate control system
optimises the cooking chamber climate and the fan operates in cycle
mode.
The benefits are:
●
Reduced dehydration
●
Even cooking
●
Reduced crust formation
To obtain a crisp crust, sear with higher temperatures in a previous
cooking step.
●
Food can be kept warm without the surface becoming dry.
Low temperature cooking consists of two cooking steps: searing and the
actual low-temperature cooking step.
NOTICE
The chamber temperature should be only slightly, but at least 5 °C (41
°F), above the target core temperature for the food to be cooked. If the
difference between chamber temperature and core temperature is less
than 5 °C (41 °F), it is possible that the target core temperature will not
be reached.
The higher the cooking chamber temperature, the greater the food's
cooking loss but the more intensive the level of browning.
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