Perfect for every natural tender cut
Low temperature cooking is a fantastic method that can be used for just about every naturally tender cut of beef, lamb, pork and veal. It involves searing the outside of the meat at a high temperature, and then roasting in a very low oven for a lengthy period, so the meat stays succulent. Any size of meat an be cooked using this method, even something as small as a steak. A meat thermometer is essential for good results.
1. Prepare the meat & equipment
Before cooking, allow the defrosted meat to come to room temperature and remove it from its vacuum packaging, patting dry with kitchen paper. Allow the meat to 'bloom' for up to 30 minutes before cooking. Preheat the oven (with the fan turned off) to 80ºC and place a roasting tray in the oven to heat up. Heat a griddle or frying pan on high.
2. Sear the meat
Add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. Sear the meat on all sides for the recommended time (see table below) to brown it all over. This will improve both the flavour and appearance of your meat.
3. Using the meat thermometer
Season the meat and place on the preheated roasting tray. Set the meat thermometer to the desired internal temperature (see table below), and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door (the main unit remains outside).
4. The cooking process
Keep the oven door closed during cooking. Opening the door lets heat escape and increases the cooking time. When the thermometer beeps your meat is ready to serve straight away. There is no need to rest your meat as it has rested during the cooking process.
Tip: Do not be temped to transfer the meat to the oven in the same pan used for searing, as this will make the meat cook too quickly.
| Product | First sear in a pan on all sides (total minutes) |
Recommended internal temperature |
Approx cooking time conventional oven 80ºC |
|
Beef |
|||
| Beef Steaks 150g - 250g | 2 - 3 | 60 - 65ºC | 40 - 60 minutes |
| Carnivores' Fillet, Sirloin or Ribeye Steaks |
4 - 5 |
60 - 65ºC |
60 - 90 minutes |
| Topside Mini Roast | |||
| Chateaubriand | |||
| Centre Cut Fillet Log | |||
| Whole Fillet | 6 - 8 | 50 - 60ºC | 1½ - 2 hours |
| Sirloin Roast 1kg | 8 - 10 | 60 - 65ºC | 2½ - 3 hours |
| Heart of Rump Roast | 10 - 15 | 60 - 65ºC | 3 - 3¼ hours |
|
Lamb |
|||
| Lamb Loin and Fillets | 2 - 3 | 60 - 65ºC | 45 - 60 minutes |
| Lamb Rack | 5 - 6 | 60 - 65ºC | 60 - 75 minutes |
| Lamb Short Saddle |
6 - 8 |
60 - 65ºC |
75 - 90 minutes |
| Mini Lamb Leg, boneless | |||
| Lamb Leg (boneless) | |||
| Medium | 12 - 15 | 55 - 60ºC |
3 - 3½ hours |
| Well done | 18 - 20 | 65 - 70ºC | |
|
Pork NB. The juices must run clear |
|||
| Pork Loin Steaks | 1 - 2 | 70 - 72ºC | 40 - 60 minutes |
| Pork Chops | 1 - 2 | 70 - 72ºC | 60 - 75 minutes |
| Pork Fillet | 4 - 5 | 65 - 70ºC | 1½ - 1¾ hours |
| Pork Loin Mini Roast | 8 - 10 | 70 - 72ºC | 1¾ - 2 hours |
|
Veal |
|||
| Veal Loin Steaks | 2 - 3 | 65 - 70ºC | 40 - 60 minutes |
| Veal Ribeye Steaks | 2 - 3 | 65 - 70ºC | 60 - 75 minutes |
Further information
Low temperatue cooking is ideal for roasting the best cuts of meat which are lean and very tender. It is not the same as slow cooking, which is a method of cooking humbler cuts of meat with liquid to tenderise them.
Any cut of tender meat can be cooked using this method, but we would recommend cooking bone-in products (eg: 5-Bone Rib of beef) by conventional roasting. Quite simply the higher heat brings more flavour out of the bone, giving you a sweeter, more flavoursome result. It helps to melt the fat in the meat, so the joint bastes itself.
Oven temperatures can vary, so it may be worth having your oven thermostat checked, or use an oven thermometer to check the temperature before cooking.
It is possible to use a gas oven on its lowest setting for low temperature cooking, but the cooking times given will be reduced - you'll need a meat thermometer.
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