Henny Penny FM05-061-A ユーザーズマニュアル

48 °C (118.4 °F)–58 °C

(136.4 °F)

50 °C (122 °F)–55 °C

(131 °F)

Roast beef

50 °C (122 °F)–60 °C

(140 °F)

50 °C (122 °F)–60 °C

(140 °F)

Fillet of beef

78 °C (172.4 °F)

50 °C (122 °F)–70 °C

(158 °F)

Roast veal

78 °C (172.4 °F)

50 °C (122 °F)–70 °C

(158 °F)

Neck of pork

78 °C (172.4 °F)

50 °C (122 °F)–60 °C

(140 °F)

Boiled ham

Table 4: Recommended cooking temperatures for large roasting joints

The Low temperature cooking mode is especially suitable for dark
meats.

The raw weight of large roasting joints is almost fully retained thanks to
the especially gentle cooking process (temperature range of60 °C
(140 °F)–100 °C (212 °F)); cooking losses are minimal.

To avoid crusts forming, the AtmosControl climate control system
optimises the cooking chamber climate and the fan operates in cycle
mode.

The benefits are:

●

Reduced dehydration

●

Even cooking

●

Reduced crust formation
To obtain a crisp crust, sear with higher temperatures in a previous
cooking step.

●

Food can be kept warm without the surface becoming dry.

Low temperature cooking consists of two cooking steps: searing and the
actual low-temperature cooking step.

The chamber temperature should be only slightly, but at least 5 °C (41
°F), above the target core temperature for the food to be cooked. If the
difference between chamber temperature and core temperature is less
than 5 °C (41 °F), it is possible that the target core temperature will not
be reached.

The higher the cooking chamber temperature, the greater the food's
cooking loss but the more intensive the level of browning.

Operating manual