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3. Lamb Rack
Cooking cycle suggestionTips
Trim off excess fat and trim points, remove chine bone. Season as desired and cook
with bone side down. Depending on thickness of cutlet bones you may have to wrap
tips in aluminium foil for protection and to keep them white.
Phase 1
180 °C
60% humidity
Core Probe
40 °C
Phase 2
190 °C
10% humidity
Core Probe
55 °C
Phase 3
for 2’
4. Chicken Legs
Cooking cycle suggestionTips
Dry skin of legs with paper towel, a dry seasoning mix can be sprinkled over the legs.
Place on either 1/1 stainless steel wire grids or in 1/1 GN pans 20 mm deep.
Phase 1
200 °C
60% humidity, for 10’
Phase 2
190 °C
20% humidity
Core Probe
82 °C
Phase 3
for 1’
39electrolux user guide