Lamb, beef, veal, chicken and pork become more easily digestible by being gently cooked at low temperatures, either in the oven or by being lightly braised on the cooker. Fresh herbs provide a source of important vitamins and minerals and the meat contains essential proteins and energy-giving nutrients.

High-quality bioactive compounds are responsible for the aroma and taste of vegetables and strengthen the immune system. In tune with our yearning for bright colours, putting greater variety on our plates allows us to enjoy a better-balanced and healthier diet. It all comes down to having the right proportions.

Low-temperature cooking
In this particularly gentle method of cooking larger pieces of beef, pork, lamb and veal it’s necessary for the meat to be at room temperature. If it’s any colder it can take much longer to cook. In order to seal in the flavour, the meat is first seasoned or marinated and then sautéed on all sides using just a little oil.

It then goes into the oven and is slowly and gently cooked at a constant temperature of 80° C. This keeps the meat tender and juicy. Outstanding meat quality and a thermometer (e.g. from Miele) are however essential for best results. The thermometer indicates when the roast reaches its optimum core temperature of 70° C.