Operating instructions/Installation instructions

Low temperature cooking
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With low temperature cooking, food is
cooked at a low temperature over a
long period of time. Using this method,
food loses less liquid as it is cooked
gently and so remains succulent and
tender.
If food probes from other Miele built-
in appliances are used in the drawer,
they may affect the built-in appli-
ances.
Only use the Miele built-in appliance
food probe with the built-in appli-
ance that it was supplied with.
For precision, we recommend using a
proprietary food probe to monitor the
core temperature. The food can then be
cooked with pinpoint accuracy.
Core temperature
Food can be cooked to a core temper-
ature of up to 70°C in the drawer. Food
which needs to be cooked to a core
temperature higher than 70°C is not
suitable for cooking in the drawer.
The core temperature reading gives in-
formation about the degree of cooking
in the middle of the food.
For meat, the lower the core temperat-
ure, the less cooked the meat is in the
middle:
- 45–50°C = rare
- 55–60°C = medium
- 65°C = well done
Cooking duration
The cooking duration depends on the
size of the food, and can be between 1
and 6hours.
Pre-heat the drawer with the suitable
cooking containers for 15minutes. This
ensures that the dishes and the interior
of the drawer reach the required tem-
perature.
Example:
Selected duration: 1h
Actual operating time: 1hour
15minutes
Notes
- Use meat that has been properly
hung.
- The quality of the food is of vital im-
portance for a good result.
- The food must be at room temperat-
ure. Take it out of the fridge about
15minutes before cooking.