Masterchefs around the world unanimously agree that Low Temperature Cooking is the key to achieving gastronomic success, particularly in the preparation of meat and fish. De Dietrich’s Low Temperature Cooking feature enables haute cuisine quality results with tender and juicy meats every time.

 

The special programme (on the fan cooking mode) electronically manages the cooking parameters. It allows the necessary cooking time to be optimised and provides an ideal temperature, between 65ºC and 80ºC, for cooking food right through to the centre. This avoids the stages during cooking when meat are at most risk of losing their tenderness. In addition, as the temperature inside the oven is maintained below 100ºC most of the time, there is little evaporation allowing to meats retains all their juices, unlike classic cooking methods.