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12. Tips on Biological Cooking
With the following hints we would like to furnish you with some ideas and suggestions.
12.1 What to observe during Low Temperature Cooking
1. Choose meat of young animals which is well-hung.
2. Prior to Low Temperature Cooking, season lavishly and sauté on all sides in hot
fat for pores to seal and to prevent loss of meat juice.
3. After browning, place meat – goes particularly for tender meat and minced meat – in a
water bowl for cooking.
4. Always employ the meat probe during Low Temperature Cooking! Stick meat probe in the
centre of the meat and opt for the programme belonging to the type of meat.
5. After cooking, i.e. shortly before serving, re-place poultry in the oven exposing to the grill
setting for 4-8 for your poultry to turn out especially crispy brown.
To roast geese and ducks in wholes, remove the partition plate from the oven and select
combined top/bottom heat right from the beginning. Geese and ducks should be pre-
roasted for approx. 30 minutes at 170°C to 180°C. Then complete the cooking process at
100°C using the meat probe.
12.2 Hints on the Low Temperature Cooking process
As the term already suggests, Low Temperature Cooking is generally performed at temperatures
lower than 100°C.
Filet of pork, beef, venison and lamb, as well as poultry and fish, are above all recommended for
Low Temperature Cooking. Essential is that you choose meat of young animals.
Likewise, we can suggest meat loafs, stuffed bell peppers and stuffed cabbage and similar.
12.3 Which meat to choose for Low Temperature Cooking
Preferred sorts of meat are tenderloin and sirloin of beef, veal, pork, lamb as well as
venison. You may also opt for fillets of all sorts of animals, but also for poultry, leg and
saddle of rabbit and all variations on meat loafs, stuffed bell peppers, stuffed cabbage and
other stuffings based on vegetables/minced meat.
When using joints of beef, pork, venison or mutton for Low Temperature Cooking, you
have to pay special attention to choosing well-hung meat of young animals.
For poultry, you should also make sure to opt for young poultry. In this regard, it is
recommended to cook parts of poultry, like legs and breasts.
All kinds of steaks of an appropriate thickness will turn out particularly good in quality and
become juicy and tender above all.
For lager pieces of roast meat or beef olives, we suggest longer browning times
ranging from 4 to 8 minutes. During the preparation using combined top/bottom
heat, it is advisable to add gravy or stock to the roast meat to let it develop its full
flavour at temperatures of less than 100°C. The result is tender and juicy roast or
beef olives, ready to serve for your lunch. We recommend using the meat probe for
this preparation.
12.4 Roasts requiring extended cooking times
Rules of thumb for roasts requiring extended cooking times (such as roast beef, roast pork,
beef olives etc.):
No Menu Cooking, i.e. remove oven partition plate.
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