Miele 09 898 020 Slow Roasting, Cooking duration  / Core temperatures , Tips, Meat

Slow Roasting

This cooking method is ideal for cooking beef, pork, veal or lamb when a tender result is desired.

First, using a cooktop sear the meat on all sides to 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 circulate evenly throughout.

This gives the meat a very tender and juicy result.

Tips

–Use fresh, lean meat that has been trimmed. Remove the bones before cooking.

–When searing, use a suitable cooking oil or fat that can withstand high temperatures (e.g. clarified butter, vegetable oil).

–Do not cover the meat during cooking.

Cooking will take approx. 2-4 hours, depending on the size and weight of the meat, as well as the desired degree of doneness and browning.

Cooking duration  / Core temperatures 

Always follow USDA guidelines on food safety.

Meat		
	[min]	[°F / °C]
Sirloin
– rare	50–70	118/48
– medium	100–130	135/57
– well done	160–190	156/69
Pork Tenderloin	80–100	145/63
Smoked Pork	140–170	154/68
Chop *
Veal Loin *	100–130	145/63
Saddle of Lamb *	50–80	140/60

*boneless

After the cooking process

Because the cooking temperatures are very low:

–the meat can be carved immediately, it does not need to rest.

–the cooking result will not be affected if the meat is left in the oven after the program is complete. It can be kept warm until you serve it.

–the meat is at an ideal temperature to eat right away. Serve on heated plates with a hot sauce or gravy to keep it warm.

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