Miele H6160B Operating And Installation Instructions page 75

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 won't be affected
if the meat is left in the oven after the
finish of the programme. 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
Cooking duration/Core
temperatures
Meat
Sirloin joint
– Rare
– Medium
– Well-done
Pork fillet
Gammon*
Saddle of veal*
Saddle of lamb*
* Boned
** Use a food probe if you need to
monitor the increase in the core
temperature.
Duration Core
tempe-
rature**
[min.] [°C]
60–90 55–60
120–150 65–70
180–240 70-75
120–150 65–80
150–210 75–80
180–210 65–75
90–120 65–75
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