Other usages
Low-temperature cooking
Meat can be cooked at a constant low temperature over a longer period of time, with very tender results.
It is possible to use the food warming drawer to cook meat at a low temperature. This is only suitable where the core temperature does not exceed 65°C. The meat must be seared first.
Cooking duration/core temperature
The cooking duration depends on the size of the individual pieces of meat, and can be between 1 and 6 hours.
The core temperature is important for a good cooking result. The higher the core temperature, the dryer the meat will become. At a lower core temperature, the meat retains its succulence. It is essential to maintain a constant temperature.
A meat thermometer can be used to monitor the core temperature.
To cook meat in the food warming drawer
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^Sear the meat on all sides over a high heat on the hob. The heat closes the pores of the meat, and seals in the juices.
^Arrange the meat in a roasting pan or on a plate, and cover with aluminium foil. Place the roasting pan or plate in the floor of the drawer. See the following table for temperature settings.
^Serve the meat on warm plates to stop it cooling too quickly.
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