HOUNO C, K & C-gas ovens - Manual (Page 21)

LOW-TEMPERATURE AND LONG-TIME ROASTING
USER MANUAL C, K & C-GAS 21
LOW-TEMPERATURE AND
LONG-TIME ROASTING
Indicative bactericidal holding times
Long-time roasting
Roasting at a temperature between 110 and 150°C. Slow heating produces meat that is
uniformly cooked.
Low-temperature roasting
Can be described as roasting below 100°C, the core temperature of the roast and the
oven temperature being almost the same. The advantage of this method of preparation
is that the roast is uniformly cooked. Furthermore, the slow preparation/heating process
may result in the meat becoming more tender. Can be used for all types of meat and is
particularly suitable for the preparation of meat with a great deal of connective tissue.
With holding time at a core temperature of 65°C, it is possible to achieve additional
tenderising of particularly ”tough” cuts of meat (at temperatures above 60°C, the meat
starts to dehydrate).
NOTE! When cooking at temperatures lower than 80°C, the fan speed should not
exceed 50% in order to keep the low temperatures.
Shrinkage during low-temperature roasting
Depending on the meat, the following indicative temperatures can be used for cuts of
meat that should be medium-rare or well-done:
5 hours approx. 25-30% shrinkage
10 hours approx. 35-40% shrinkage
20 hours approx. 45% shrinkage