Low Temperature Cooking - Miele H6461BP Operating And Installation Instructions

Low temperature cooking

This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First the meat needs to be seared all
over briefly at a high temperature on
the cooktop in order to seal it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking time will cook it to
perfection and ensure it is very tender.
The meat relaxes and the juices inside
start to circulate evenly throughout the
meat to reach the outer layers.
This has very tender and succulent
results.
Useful tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter).
– Do not cover meat during cooking.
The cooking duration is approx. 2–4
hours and depends on the weight and
size of the meat, as well as the desired
degree of doneness and browning.
84
Low temperature cooking
procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid Heat-up
function to pre-heat the oven.
^ Place the rack together with the
universal tray on shelf level 2.
^ Select Conventional Heat V and a
temperature of 130 °C.
^ To switch "Rapid Heat-up" off, touch
the illuminated R sensor.
^ Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
^ While the oven is pre-heating, sear
the meat on all sides on the cooktop.
,
Danger of burning!
Use oven gloves when placing food
in the oven, turning or removing it
and when adjusting oven shelves
etc. in a hot oven.
^ Place the seared meat on the rack.