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Slow Roasting
After cooking:
Because the cooking temperatures are
very low:
– The meat can be carved immediately.
No resting time is required.
– The cooking result will not be
affected if the meat is left in the oven
after the program is complete. It can
be kept warm until you serve it.
– The meat is at an ideal temperature
to be eaten right away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.
52
Cooking duration / Core
temperatures
Always observe USDA food safety
guidelines.
Meat
Beef Tenderloin
Sirloin
– rare
– medium
– well done
Pork Tenderloin
Smoked Pork
Chop *
Filet of Veal
Veal Loin *
Saddle of Lamb
*
*
boneless
**
If desired, use a meat thermometer to
monitor the core temperature.
[min]
[°F / °C] **
80–100
138 / 59
50–70
118 / 48
100–130
135 / 57
160–190
156 / 69
80–100
145 / 63
140–170
154 / 68
80–100
140 / 60
100–130
145 / 63
50–80
140 / 60
- Quick Links:
- Guide to the Oven
- Oven Controls
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