Miele H6200B User Manual download pdf (Page 74)

This method is ideal for cooking beef,

pork, veal or lamb when a tender result

is required.

First sear the meat all over at a high

temperature on the hob in order to seal

it.

Then place the meat in the pre-heated

oven where the low temperature and

long cooking duration will cook it to

perfection and ensure it is very tender.

The meat will relax and the juices inside

will start to circulate evenly throughout

the meat to reach the outer layers. This

will give very tender and succulent

results.

Tips

– Use lean meat which has been

correctly hung and trimmed. Bones

should be removed before cooking.

– For searing, use a suitable cooking

oil or fat that can withstand high

temperatures (e.g. clarified butter,

vegetable oil).

–

Do not cover meat during cooking.

Cooking takes between 2-4 hours

depending on the size and weight of

the meat and on how well cooked you

want it as well as the level of browning

required.

Procedure

Use the universal tray with the rack

placed on top of it.

Do not use the Rapid Heat-up S

function to pre-heat the oven.

^

Place the rack together with the

universal tray on shelf level 1.

^

Select Conventional heat V and a

temperature of 130 °C.

^

Pre-heat the oven together with the

universal tray and rack for approx.

15 minutes.

^ Whilst the oven is pre-heating, sear

the meat thoroughly on the hob.

,Danger of burning.

Use oven gloves when placing food

in the oven, turning or removing it

and when adjusting oven shelves

etc. in a hot oven.

^

Place the seared meat on the rack.

^

Reduce the temperature to 100 °C.

^

Continue cooking until the end of the

cooking duration.

You can set this procedure to finish

automatically (see "Operation - entering

a cooking duration").

Low temperature cooking

74

1 ... 73 74 75 ... 172

Comments to this Manuals

No comments