Low temperature baking

This gentle, gradual and even cooking method at temperatures ranging from 73 to 100 °C is ideal for preparing particularly tender and tasty meat. Until recently, low-temperature roasting has been the preserve of top professional chefs, as the process requires patience, sensitivity and considerable experience in conventional ovens. Fortunately, thanks to the fully automatic low-temperature programmes in De Dietrich ovens, everyone can indulge in this chosen method of cooking, with guaranteed flawless results.

Operating the program is really easy. All you have to do is choose the right dish and its weight. The oven handles everything perfectly and automatically prepares the food exactly to your liking. Whether it's pink or well-done lamb, roast veal or beef steak in rare, medium or well-done, roast pork, lamb, chicken, small or whole larger fish. Low-temperature roasting will also serve you well when making healthy homemade yogurts.

De Dietrich ovens are equipped with a special grate that ensures perfect circulation of warm air, so there is no need to turn the meat. The cooking time is long but very gentle and has several stages depending on the type of meat. Some programmes automatically start a temperature maintenance programme at the end of the cooking process, which keeps the meat delicious and tender. You will be truly surprised at how perfectly cooked and perfectly juicy the De Dietrich ovens will present you.