Low temperature

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Low temperature

My cooker goes down to 60C. Can you tell me what I would use that low temperature for?

Lindsey, Food Editor

For JennyGC

Hello JennyGC,

Not something I do often but I would say oven-dried meringues, dried vegetables and fruits.

There are some chefs who have recipes that cook at 60C as well.

Kind regards,



Low temperature

You can also slow roast meat at that sort of temperature - you start it off on a high heat setting to get the Maillard reaction going on the outside (the browning that adds flavour) then drop the temperature right down and roast for several hours. This results in a more evenly cooked joint of meat - instead of, say, getting a slice of beef which is pink in the middle and grey for an inch or more around the edge, you get a uniformly pink slice, which is tender, full of juice and flavour.

Low temperatures are also handy for making dried mushrooms and 'sun' dried tomatoes etc.

sam from worthing

Low temp oven.

you can also use it to prove bread dough.

as i have recently been informed when i had trouble with hot x buns proving adequately as my kitchen was cold.

you can find a warm space right in your oven to prove your buns!, turn it on to the lowest setting and then turn if off when the temp is reached, set the door ajar and wait 5 mins., put your buns in then close the door and turn the oven light on, but that method which I use all the time is forcing the rise, it is best to just put them in the oven with the oven light on and wait, the temp is not really important, they will rise anyway, even in a cold kitchen but will take a lot longer.

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