Low Temperature Cooking - Miele H6860BPXB Operating And Installation Instructions

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 duration will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers. This
will give 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.

Low temperature cooking

Cooking duration / Core
temperatures
Meat
Fillet of beef
Sirloin joint
– Rare
– Medium
– Well done
Pork fillet
Gammon*
Fillet of veal
Saddle of veal *
Saddle of lamb *

Duration

Core temperature
Off the bone
*
After cooking
– 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.
 
[min] [°C]
80–100 59
50–70 48
100–130 57
160–190 69
80–100 63
140–170 68
80–100 60
100–130 63
50–80 60
99