Low Temperature Cooking - Miele HR1956 Operating Instructions Manual

With low temperature cooking, meat is
cooked at a low temperature over a
long period of time. Using this method,
meat loses less liquid as it is cooked
gently and so remains succulent and
tender.
The Miele oven receives inaccurate
information when the food probe
supplied with the oven is used in the
warming drawer.
Do not use the food probe supplied
with a Miele oven in the warming
drawer.
For precision we recommend using a
proprietary food probe to monitor the
core temperature. The meat can then
be cooked to an exact temperature.
Core temperature
Food can be cooked in the Gourmet
warming drawer up to a core
temperature of 70 °C. Meat which
needs to be cooked to a core
temperature higher than 70 °C cannot
be cooked in the warming drawer.
The core temperature indicates the
degree of doneness in the middle of a
piece of meat. The lower the core
temperature, the less cooked the meat
is in the middle:
– 45–50 °C = rare
– 55–60 °C = medium
– 65 °C = well done
Cooking duration
The cooking duration depends on the
size of the individual pieces of meat,
and can be between 1 and 6 hours.

Low temperature cooking

Pre-heat the drawer for 15 minutes to
ensure that the interior reaches the
required temperature.
Example: selected duration 1h
Actual operating time 1 hour
15 minutes.
Notes
– Use meat that has been properly
hung.
– The quality of the meat is of vital
importance for a good result.
– The meat must be at room
temperature. Remove it from the
refrigerator approx. 1 hour before
cooking.
– Sear the meat on all sides over a high
heat on the cooktop.
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