Miele HR1124 Operating Instructions Manual page 112

Slow Roasting
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.
52
Cooking time / Core
temperatures
Always follow USDA guidelines on
food safety.
Meat
Fillet of beef
Roast beef
– rare
– medium
– well done
Pork tenderloin
Smoked pork
chop *
Veal fillet
Veal loin *
Saddle of lamb *
*
boneless
**
If desired, use a roast probe to monitor
the core temperature.
Time Core
[min] Temp.
[°F / °C] **
80–100 138 / 59
50–70 118 / 48
100–130 135 / 57
160–190 156 / 69
80–100 145 / 63
140–170 154 / 68
80–100 140 / 60
100–130 145 / 63
50–80 140 / 60