Miele 10 102 470 installation instructions Low temperature cooking, Procedure, Tips

Low temperature cooking

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 time will cook it to perfection and ensure it is very tender.

The meat relaxes and the juices inside start to circulate evenly throughout the meat to reach the outer layers. This has 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 ￿ function to pre-heat the oven.

￿Place the rack together with the universal tray on shelf level 1.

￿Select Conventional heat ￿ 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.

On models with a clock/timer, you can set this procedure to finish automatically, see the "Clock/timer - Entering a cooking duration").

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