| 摘要 |
Following searing of the meat, it is placed in the e.g. roasting pan (7) and into the electric oven (1). This pan is placed in a bain marie (6) containing cold water. The oven and its contents are heated to 95-120[deg]C. A high surrounding humidity is established. Cooking does not exceed the set core temperature of the meat. The cold water assures long, slow cooking. The oven raises the core temperature to 90% of the set value by upper heating. On reaching the set core temperature this is switched off, and the lower heating of the oven is switched on. Cooking and steaming of the meat, potatoes and vegetables, take place in separate pans or dishes. An independent claim is included for corresponding equipment. |
