Manual Miele H6660BP (page 88 of 144) (English)

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This method is ideal for cooking beef,

pork, veal or lamb when a tender result

is required.

First sear the meat all over at a high

temperature on the hob in order to seal

it.

Then place the meat in the pre-heated

oven where the low temperature and

long cooking time will cook it to

perfection and ensure it is very tender.

The meat relaxes and the juices inside

start to circulate evenly throughout the

meat to reach the outer layers. This has

very tender and succulent results.

Tips

– Use lean meat which has been

correctly hung and trimmed. Bones

should be removed before cooking.

– For searing, use a suitable cooking

oil or fat that can withstand high

temperatures (e.g. clarified butter,

vegetable oil).

–

Do not cover meat during cooking.

Cooking takes between 2-4 hours

depending on the size and weight of

the meat and on how well cooked you

want it as well as the level of browning

required.

Cooking duration/Core

temperatures

Meat Duration

[min]

Core

temper

ature

[°C]

Sirloin joint

–

Rare 60–90 48

–

Medium 120–150 57

–

Well-done 180–240 69

Pork fillet 120–150 63

Gammon* 150–210 68

Saddle of veal* 180–210 63

Saddle of lamb* 90–120 60

* Boned

After cooking

Because the cooking and core

temperatures are very low:

– Meat can be carved straight from the

oven. It does not need to rest.

–

The cooking result will not be

affected if the meat is left in the oven

after the programme has finished. It

can be kept warm until you serve it.

–

The meat is an ideal temperature to

eat straight away. Serve on

pre-heated plates with very hot

sauce or gravy to prevent it cooling

down too quickly.

Low temperature cooking

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Others manual(s) of Miele H6660BP

Miele H6660BP User Manual - German - 140 pages

Miele H6660BP User Manual - Dutch - 140 pages

Miele H6660BP User Manual - French - 148 pages

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Miele H6660BP Manual

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