Miele H6160B Operating And Installation Instructions page 75

After cooking
Because the cooking and core
temperatures are very low:
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
– 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.
Low temperature cooking
Cooking duration / Core
temperatures
Meat
Sirloin joint
– Rare
– Medium
– Well done
Pork fillet
Gammon*
Saddle of veal*
Saddle of lamb*
* Boned
** You can use a proprietary food
probe if you have one to monitor the
core temperature.
Duration Core
temper
ature**
[min] [°C]
60–90 48
120–150 57
180–240 69
120–150 63
150–210 68
180–210 63
90–120 60
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