Miele TX3587 Operating And Installation Instructions page 61

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 at an ideal temperature
to be eaten straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Low temperature cooking
Cooking durations/Core
temperatures
Meat
Fillet of beef
Sirloin joint
– Rare
– Medium
– Well-done
Pork fillet
Gammon*
Saddle of veal*
Saddle of lamb*
+ Duration
Core temperature
Q
Use a food probe if you need to monitor
the increase in the core temperature.
* Boned
+
Q
[min.] [°C]
80–100 60
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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