Miele HR 1124 Installation Manual download pdf (Page 51)

Slow Roasting

After the cooking process

Because the cooking temperatures are

ver

y low:

– the meat can be carved immediately,

it does not nee

d to rest.

– the cooking result will not be affected

if the meat is left in the ove

n after the

program is complete. It can be kept

warm until you serve it.

– the meat is at an ideal temperature to

eat rig

ht away. Serve on heated

plates with a hot sauce or gravy to

keep it warm.

Cooking time / Core

emperatures

Always follow USDA guidelines on

food safety

Meat Time

[min]

Core

emp.

[°F / °C] **

Fillet of beef 80–100 138 / 59

Roast beef

– rare

– medium

– well done

50–70

100–130

160–190

118 / 48

135 / 57

156 / 69

Pork tenderloin 80–100 145 / 63

Smoked pork

chop *

140–170 154 / 68

Veal fillet 80–100 140 / 60

Veal loin * 100–130 145 / 63

Saddle of lamb * 50–80 140 / 60

boneless

f desired, use a roast probe to monitor

the core temperature.

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Miele HR 1124 Installation Manual Page 51

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