How to Cook Meat at Low Temperature?

Cooking at a low temperature is an ideal way to make the meat extra tender and juicy. This works equally well for larger pieces of meat such as roasts, but also for smaller ones such as fillets. For gentle cooking in the oven at temperatures of 70 to 90 degrees Celsius, you can use meat from beef and pork, as well as game, lamb, and poultry. Smaller pieces like roast beef will take around one to two hours, and a large roast or pulled pork recipe will take several hours. The advantage of this cooking method: the temperature spreads evenly throughout the meat. This prevents the outer area from drying out while the core is not yet cooked. The aromatic crust is created by frying beforehand. In addition, the pores close, and less meat juice escapes. You go the opposite way when you cook meat backward.

Cooking at low temperature: the oven

Not every oven is equally suitable for this preparation method. Because constant temperature is crucial, electric ovens are ideal. Here the temperature can be regulated more precisely, while gas ovens usually get too hot. Nevertheless, an oven thermometer is also recommended as additional equipment for electric ovens. To measure the core temperature of the meat later, it is best to have a meat thermometer with a heat sensor ready. This is how you get our Entrecôte roast to the point. Our expert will also explain to you which meat is suitable for sauerbraten.

Low-temperature cooking: the basics

Meat should be at room temperature before going into the oven for low-temperature cooking. Take it out of the fridge at least 30 minutes before cooking and let it rest during that time. Then fry it, so you don’t have to do without the popular roasted aromas. The rule of thumb is: Fry larger pieces on all sides at low temperatures. Smaller pieces of fillet, on the other hand, are significantly shorter on both sides at high temperatures.

You should then immediately put the meat in the preheated oven. A flat, fireproof dish on a grate in the middle rack is ideal. To distribute the heat evenly, try to keep the meat evenly spaced on all sides of the oven. Finally, the constant temperature in the oven of 80 degrees Celsius guarantees that you can use the usual cooking times as a guide. The meat is done when it has a core temperature of around 55 (beef and lamb) to 65 degrees Celsius (pork – e.g. roast pork –, game and poultry). To measure this, insert the heat probe of the meat thermometer into the center of the roast.

Cooking at a low temperature – with or without a lid?

It is best to use the roaster for cooking at low temperatures. You can also fry the pieces there before they go into the oven. You don’t have to put the lid on for this. Because the meat isn’t hot after cooking at a low temperature, it’s warm, so make sure the sauces and side dishes are hot when you serve them. Preheated plates also prevent the food from cooling down too quickly.

Low-temperature cooking in foil and water bath

Poultry in particular, such as duck or roast goose, can also be cooked in foil at low temperatures. At the same time, you are simulating the basic idea of ​​a preparation method that is becoming more and more popular: With sous-vide cooking, you store the meat in special plastic bags from which you extract air. Then it goes into the water bath for low-temperature cooking.