Miele H6200B User Manual download pdf (Page 75)

After cooking

Because the cooking and core

temperatures are very low:

–

Meat can be carved straight from the

oven. It does not need to rest.

–

The cooking result will not be

affected if the meat is left in the oven

after the programme has finished. It

can be kept warm until you serve it.

–

The meat is an ideal temperature to

eat straight away. Serve on

pre-heated plates with very hot

sauce or gravy to prevent it cooling

down too quickly.

Cooking duration / Core

temperatures

Meat Duration

[min]

Core

temper

ature**

[°C]

Sirloin joint

–

Rare 60–90 48

–

Medium 120–150 57

–

Well done 180–240 69

Pork fillet 120–150 63

Gammon* 150–210 68

Saddle of veal* 180–210 63

Saddle of lamb* 90–120 60

* Boned

** You can use a proprietary food

probe if you have one to monitor the

core temperature.

Low temperature cooking

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