Miele HR1956 Operating Instructions Manual page 95

1) Use the universal tray.
2) Pre-heat the oven.
3) During the heating-up phase select
4) Use the Low temperature cooking process to cook the dish (see "Low temperature
cooking - Low temperature cooking with manual temperature selection"):
– Heat the oven compartment to 120 °C together with the rack and universal tray with
anti-splash insert in place.
– Sear the meat and place it in the pre-heated oven on the anti-splash insert.
– Reduce the temperature for the cooking process to 100 °C.
5) Depending on required degree of doneness: rare: 40–45 °C, medium: 50–60 °C, well
done: 60–75 °C
6) Roast with the lid on first. Then remove the lid three-quarters of the way through
roasting and add approx. 0.5 litre liquid.
7) Add approx. 0.25 litre liquid. Turn the food half way through cooking.
8) Set the function and temperature and also select
On
.
9) If using the food probe, enter the appropriate core temperature for the food.
Open further settings
Open further settings
Roasting
Rapid heat-up Off
– –
Crisp function
–
.
–
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