Cooking Duration/Core Temperatures - Miele H 4710 B Operating And Installation Instructions

Notes on Slow cooking
It is a good idea to programme the
duration.
^ Enter the duration, see "Operation –
Entering a cooking duration".
^ You could use a food probe if you
have one. Core temperatures are
listed in the chart.
^ Continue cooking until the end of the
cooking duration.
Useful tips
Because it has been cooked using low
temperatures,
– meat can be carved straight from the
oven. It does not need to rest.
– meat can be kept warm quite safely
in the oven until it is served. This will
not affect the result in any way.
– 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.
38
Cooking duration/Core
temperatures
Food
Sirloin joint
– rare
– medium
– well done
Pork fillet
Boned gammon
Boned saddle of
veal
Boned saddle of
lamb
Duration Core
in Min. temp. in
°C
60–90 48
120–150 57
180–240 69
120–150 63
150–210 68
180–210 63
90–120 60