Soft roasting

Take the meat out of the refrigerator 30 to 60 minutes before cooking. Cold meat from the fridge cooks unevenly – the centre stays cooler whilst the exterior overcooks. Room-temperature meat allows heat to penetrate uniformly, producing consistent results throughout.

Soft roasting works best with pieces between 500 g and 2 kg, and at least 4 cm thick. Smaller or thinner cuts cook too quickly and might dry out during the extended cooking time. Thicker cuts allow gradual, even heat penetration. They also make it easier to position the probe correctly.

Use fresh, high-quality cuts that haven’t been overly aged. Lean, tender cuts like fillet or sirloin need shorter roasting times, while well-marbled cuts with connective tissue – shoulder, neck or brisket – benefit from longer cooking. The extended gentle heat breaks down collagen gradually, transforming tougher cuts into tender, melt-in-the-mouth meat.

Searing at high heat triggers the Maillard reaction, creating a flavourful crust that roasting alone cannot achieve. If using marinades with herbs or mustard, wipe them off first – they might burn at high heat and turn bitter. Sear all sides quickly, no more than 5 minutes total.

For a crunchy, just seared kind of crust, set the soft roasting temperature 1–3 °C below your desired doneness (larger pieces need less reduction, smaller pieces more). Finish on a hot grill or in a hot pan. This is also an excellent time to add butter or herbs for extra flavour.

Correct probe placement is crucial. Insert it into the centre of the thickest part of the meat, ensuring all three rings (sensors) sit fully within the meat. This ensures accurate temperature readings and perfectly cooked results throughout.

Browse the preset list to choose the right meat and cut. For specific cuts, select your preferred doneness (rare, medium, etc.). If your cut isn’t listed, choose “Select freely” and manually set your desired temperature. This method works equally well with large root vegetables like beetroot or celeriac.