Miele H 6560 BP Product Manual - Page 66

Slow Roasting, Cooking duration / Core temperatures, After the cooking process, Cooking duration

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Slow Roasting This cooking method is ideal for cooking beef, pork, veal or lamb when a tender result is desired. First, using a cooktop sear the meat on all sides to seal in the juices. Then place the meat in a preheated oven. It will be cooked at a low temperature for an extended time allowing the meat to become very tender. The meat will rest and the juices start to circulate evenly throughout. This gives the meat a very tender and juicy result. Tips - Use fresh, lean meat that has been trimmed. Remove the bones before cooking. - When searing, use a suitable cooking oil or fat that can withstand high temperatures (e.g. clarified butter, vegetable oil). - Do not cover the meat during cooking. Cooking will take approx. 2-4 hours, depending on the size and weight of the meat, as well as the desired degree of doneness and browning. Cooking duration  / Core temperatures  Always follow USDA guidelines on food safety. Meat  [min] Sirloin - rare 50-70 - medium 100-130 - well done 160-190 Pork Tenderloin 80-100 Smoked Pork Chop * 140-170 Veal Loin * 100-130 Saddle of Lamb * 50-80  [°F / °C] 118/48 135/57 156/69 145/63 154/68 145/63 140/60 * boneless After the cooking process Because the cooking temperatures are very low: - the meat can be carved immediately, it does not need to rest. - the cooking result will not be affected if the meat is left in the oven after the program is complete. It can be kept warm until you serve it. - the meat is at an ideal temperature to eat right away. Serve on heated plates with a hot sauce or gravy to keep it warm. 66

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Slow Roasting
66
This cooking method is ideal for
cooking beef, pork, veal or lamb when
a tender result is desired.
First, using a cooktop sear the meat on
all sides to seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
circulate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
–
Use fresh, lean meat that has been
trimmed. Remove the bones before
cooking.
–
When searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
–
Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the size and weight of
the meat, as well as the desired
degree of doneness and browning.
Cooking duration
/ Core
temperatures
Always follow USDA guidelines on
food safety.
Meat
[min]
[°F / °C]
Sirloin
– rare
– medium
–
well done
50–70
100–130
160–190
118/48
135/57
156/69
Pork Tenderloin
80–100
145/63
Smoked Pork
Chop *
140–170
154/68
Veal Loin *
100–130
145/63
Saddle of Lamb *
50–80
140/60
*
boneless
After the cooking process
Because the cooking temperatures are
very low:
–
the meat can be carved immediately,
it does not need to rest.
–
the cooking result will not be affected
if the meat is left in the oven after the
program is complete. It can be kept
warm until you serve it.
–
the meat is at an ideal temperature to
eat right away. Serve on heated
plates with a hot sauce or gravy to
keep it warm.