Low Temperature Cooking - Miele ESW 6114 Operating And Installation Instructions

Low temperature cooking

Core temperature
Cooking duration
Notes on low temperature cooking
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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.
This cooking method is particularly suitable for large and
tender pieces of meat. The quality of the meat is of vital
importance for a good result.
For precision we recommend using a proprietary food
thermometer to monitor the core temperature.
Do not use the food probe from a Miele steam combi oven
or a Miele oven in the food warming drawer.
Food can be cooked to a core temperature of up to 70 °C in
the food warming drawer. Meat which needs to be cooked to
a core temperature higher than 70 °C is not suitable for
cooking in the food warming drawer.
The core temperature reading gives information about the
degree of cooking 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
The cooking duration depends on the size of the individual
pieces of meat, and can be between 1 and 6 hours.
Add 15 minutes heating-up time to the temperature selected.
Example: selected duration 1h, actual operating time 1 hour
15 minutes.
– The meat should have been hung for best flavour.
– The quality of the meat is of vital importance for a good
result.