Kuppersberg KWD 600 BX [38/84] Core temperature
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Kuppersberg KWD 600 BX [38/84] Core temperature

Kuppersberg KWD 600 BX [38/84] Core temperature
TECHNICAL PASSPORT ENGLISH
Warmer drawer
38
What it is?
It is any cooking procedure where
the cooking temperature is at or
close to the desired nal core temp.
In traditional cooking, the cooking
temperature always exceeds the desired
ready-to-eat temperatures. W i t h
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, avor 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
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
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 avour (check
the table).

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