HOUNO K & C - Manual (Page 12)

C & K – ver. 3.x – August 2009
12
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).
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
Keeping qualities and indicative legal requirements from the Danish Ministry of
Health
The keeping qualities of heated meat vary a great deal according to the way the meat is
packed while stored – from a few days for small cuts of meat to several weeks for sous-vide
products.
The Danish legal requirements governing food hygiene state:
When heated, the food product should have an overall temperature of at least 75°C, with the
following exceptions:
•
Whole cuts of meat
• Meat which the consumer does not want well-done, served in portions
• Hens’ eggs served one at a time
• Other kinds of food which, because of their nature, cannot be heated to at least 75°C.
Heating up food should not, however, cause any hygienic problems.
Food that has been heated should either be eaten within 3 hours, kept hot at a temperature of
65°C, or cooled down to max. 5°C in the course of no more than 3 hours.