Low-temperature cooking

Low-temperature cooking is a cooking technique using temperatures in the range of about 45 to 85 °C (113 to 185 °F) for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature.