Miele H6280BP Operations Instructions download pdf (Page 50)

Slow Roasting

50

This cooking method is ideal for

cooking beef, pork, veal or lamb when

a t

ender r

esult is desired.

First, using a cooktop sear the meat on

all

sides to seal in the juices.

Then place the meat in a preheated

ove

n.

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

cir

c

ulate evenly throughout.

This gives the meat a very tender and

juicy result.

Tips

– Use fresh, lean meat that has been

trimm

ed

. Remove the bones before

cooking.

– When searing, use a suitable cooking

oil or fat that can withstand high

t

emper

atures (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.

Operation

Place the roasting pan on the wire

rack.

Do

not use Rapid PreHeat  to

preheat the oven.

 Place the rack with the roasting pan

on shelf level

3.

 Selec

t Surround  and a

t

emperature of 265°F (130°C).

 P

reheat the oven along with the

r

oasting pan and wire rack for

approx. 15 minutes.

 While

the oven is preheating, sear the

meat on

all sides on the cooktop.

 Danger of burns!

When the oven is hot use pot

hold

ers to insert, remove or turn the

food, or when adjusting the oven

shelves, etc.

 Place

the seared meat on the wire

oven

rack.

 Reduce the t

emper

ature to 200°F

(100°C).

 Continue cooking until the end of the

coo

king dur

ation.

You can set the cooking process to

finish

automatically (see "Operation -

Setting the duration").

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