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TECHNICAL PASSPORT
Warmer drawer
What it is?
It is any cooking procedure where
the cooking temperature is at or
close to the desired final core temp.
In traditional cooking, the cooking
temperature always exceeds the desired
ready-to-eat temperatures.
low temperature cooking meat cooks at
a low temperature over a long period
of time. Using this method, meat loses
less liquid (less molecule breaking),
maintain organoleptic characteristic
(vitamins, proteins and so on) keeping
Freshness, flavor and juiciness intact.
This cooking method is particularly
suitable for large and tender pieces of
meat.
For precision we recommend using
a proprietary food thermometer to
monitor the core temperature.
Core temperature
Food can be cooked to a core
temperature of up to 70 °C in the food
warming drawer. Meat which needs to
38
be cooked to a core temperature higher
than 70 °C is not suitable for cooking in
the food warming drawer.
The core temperature reading gives
information about the degree of cooking
in the middle of a piece of meat. The
lower the core temperature, the less
W i t h
cooked the meat is in the middle:
45-50 °C = rare
55-60 °C = medium
65 °C= well done
How to use it
1. Preheat the hot cabinet for 15 min
to 70 °C.
2. Cover the meat properly with cling
wrap.
3. The cooking duration depends on
the size of the individual pieces of
meat (check table).
4. Put the covered meat on a plate
and use a chronometer to calculate
the time.
5. Sear the meat to give flavour (check
the table).
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