Miele 10 102 470 Cooking duration/Core temperatures, Low temperature cooking, After cooking, Meat

Low temperature cooking

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

￿Core temperature

You can use a proprietary food probe if you have one to monitor the core temperature.

* Boned

63