Slow Cooking; Using The Slow Cooking Programme - Miele H 5961 User Instructions

This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
Meat cooked at a low temperature over
a long period will be tender and
succulent.
First the meat needs to be seared all
over at a high temperature on the hob
in order to seal it.
The cooking process is then continued
in the oven on the Slow cooking
programme. The meat juices inside the
joint will start to circulate evenly
throughout the meat to reach the outer
layers.
This gives very tender and succulent
results.
This Automatic programme
incorporates a cooking function, a
temperature and a core temperature.
Using the Slow cooking
programme
^ Select Slow cooking from the main
menu or from the list of Automatic
programmes.
^ Follow the messages given in the
display until the programme starts.
Place the universal tray with the rack
on top in the oven for the pre-heating
phase.
^ Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
^ Then place the meat on the rack and
insert the food probe into a fleshy
part of the meat.
Please also refer to the "Food probe"
section of the operating instruction
manual for your oven.
^ Place the rack together with the
universal tray on the shelf level
specified.
,
Take care: the top heating
element / grill element in the oven
will be hot. Danger of burning.
At the end of the programme the
message "Programme finished" will
appear in the display and the buzzer
will sound.
If the meat is not cooked to your
satisfaction, you can extend the
cooking programme.
Select the "Continue cooking" option.
Food will be kept warm for a certain
period if it is not removed from the
appliance at the end of the programme.
"Keeping warm" will appear in the
display.

Slow cooking

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