Tips On Preparation; Meat - Miele H 6000 Recipe Booklet

Meat and poultry

Tips on preparation

Meat

Tips for using Automatic
programmes
– Meat weighing less than 1000 g is
not suitable for cooking in an
Automatic programme as it is likely
to dry out.
– The Miele Gourmet oven dishes are
ideal for Automatic programmes, as
there is plenty of space to add liquid.
When using ovenproof glass,
ceramic or stainless steel roasting
dishes, it might be necessary to
reduce the quantity of liquid being
added.
– Meat can be cooked covered or
uncovered in the Gourmet oven
dishes or roasting dishes, or in the
universal tray. The programme you
select will guide you.
– Some programmes require the
addition of extra liquid part way
through the cooking time, and
sometimes the lid needs to be
removed. This will be indicated in the
display.
– Remove any excess fat, membranes
and sinews before roasting. Season
to taste and dot with butter or, in the
case of game, bard with rashers of
streaky bacon. Game can be
marinated overnight, e.g. in
buttermilk, to tenderise it.
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Tips for using the food probe (if
available)
– If you are using the food probe, make
sure that the metal tip is inserted into
the thickest part of the meat and that
the handle is angled upwards as
much as possible.
– If you are cooking several pieces of
meat together, select pieces that are
similar in size. The food probe should
inserted in the largest piece.
– When using the food probe you will
be given an estimated cooking
duration. This will fluctuate during the
course of cooking.