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L.T.C. Low Temperature
Cooking in AOS
Low Temperature Cooking has been developed over a period of time with vast testing in our own laboratory and in
conjunction with the University of Udine Italy. Using this method guarantees optimum yields every time from all types
of meat that would be otherwise roasted in the “traditional” way.
Another factor determining yields is whether or not the meat has been “manipulated” meaning if it has been
“boned out” stuffed with a filling, rolled and tied as you would with a shoulder joint or loin for example.
If the meat being cooked is a single piece meaning a leg with bone in, prime beef rib on the bone then the yields
are higher due to the meat not being cut open to remove the bone which increases the surface area being
exposed to heat during cooking.
Another tip is NOT to use any salt on the meat prior to cooking as all this does is “draw out” water from the meat which
can result in up to an additional 7% weight loss !! and has NO effect on the meats taste.
Season the meat AFTER it has been cooked.
30 electrolux user guide