Miele H 6290B User Manual download pdf (Page 57)

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 +

[min]

[°C]

Fillet of beef 80–100 59

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

+ Duration

Q Core temperature

You can use a proprietary food probe if

you have one to monitor the core

temperature.

* Boned

Low temperature cooking

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Miele H 6290B User Manual Page 57