Miele HR 1124 Installation Manual download pdf (Page 50)

Slow Roasting

50

This cooking method is ideal for

cooking beef, pork, veal or lamb when

a t

ender result is desired.

First, using a cooktop sear the meat on

all sides t

o 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

cir

culate evenly throughout.

This gives the meat a very tender and

juicy result.

Tips

– Use fresh, lean meat that has been

trimmed. Remove the bones befor

e

cooking.

– When searing, use a suitable cooking

oil or fat that can withstand high

t

emperatures (e.g. clarified butter,

vegetable oil).

– Do not cover the meat during

cooking.

Cooking will take approx. 2-4 hours,

depending on the siz

e and weight of

the meat, as well as the desired

degree of doneness and browning.

Operation

Use the universal tray with the

br

oiling and roasting insert.

 Slide the uni

versal tray and rack onto

shelf level 3.

 Selec

t Bake and a temperature of

175-225°F (80-100°C).

 P

reheat the oven with the universal

tray and wire rack for approx.

15 minutes.

 While

the oven is preheating, sear the

meat on all sides on the cooktop.

 Burn hazar

d!

Use pot holders when inserting,

r

emoving or turning hot food, or

when adjusting shelves, etc. in a hot

oven.

 Place

the seared meat on the

universal tray.

 Allo

w the meat to finish cooking as

desired.

On models with a clock/timer, you can

set the cooking process to finish

automatically (see "Clock/Timer -

Setting the cooking duration").

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