Slow Roasting - Miele H 6700 BM Operating And Installation Instructions

This cooking method is ideal for
cooking beef, pork, veal or lamb when
a tender result is desired.
First, using a cooktop sear the meat on
all sides to seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
circulate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
– Use fresh, lean meat that has been
trimmed. Remove the bones before
cooking.
– When searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the size and weight of
the meat, as well as the desired
degree of doneness and browning.
Cooking duration
temperatures
Always follow USDA guidelines on
food safety.
Meat
Sirloin
– rare
– medium
– well done
Pork Tenderloin
Smoked Pork
Chop *
Veal Loin *
Saddle of Lamb *
*
boneless
After the cooking process
Because the cooking temperatures are
very low:
– the meat can be carved immediately,
it does not need to rest.
– the cooking result will not be affected
if the meat is left in the oven after the
program is complete. It can be kept
warm until you serve it.
– the meat is at an ideal temperature to
eat right away. Serve on heated
plates with a hot sauce or gravy to
keep it warm.

Slow Roasting

/ Core
[min] [°F / °C]
50–70 118/48
100–130 135/57
160–190 156/69
80–100 145/63
140–170 154/68
100–130 145/63
50–80 140/60
93