Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Caring for the environment
- Overview
- Before first use
- Operation
- Keeping food warm
- Warming dishes
- Low temperature cooking
- Other uses
- Networking with Miele Built-in Appliances
- Sabbath mode
- Cleaning and care
- Frequently Asked Questions
- Optional accessories
- Customer Service
- MieleCare
- Installation
Low temperature cooking
34
Pork cooking chart
Type of meat [min] *°F [°C] [min]
Tenderloin
approx. 19 1/2 lb
(550g)
6–8 total 145 (60) 90–110
Medallions
approx.1 1/2" (4cm)
thick
2 per side 145 (60) 85–100
145°F (65°C) = well done
Searing time, Core temperature, Cooking duration, Temperature setting
Lamb cooking chart
Type of meat [min] *°F [°C] [min]
Rack of lamb
approx. 1/4lb (170g)
2–4
2–4
135 (60)
150 (65)
45–60
85–100
Rack of lamb
approx. 3/4lb (400g)
2–4
2–4
135 (60)
150 (65)
45–60
85–100
Saddle of lamb
deboned
approx. 1 1/4lb
(600g)
2 per side
2 per side
135 (60)
150 (65)
45–60
95–110
* 140°F (60°C) medium, 149°F (65°C) well done
Searing time, Core temperature, Cooking duration, Temperature setting
Game cooking chart
Type of meat [min] *°F [°C] [min]
Venison medallions
1 1/4" (3-4cm) thick
2 per side
2 per side
140 (60)
150 (65)
65–80
95–110
Saddle of roe deer
approx. 1 1/2lb
(800g)
2 per side
2 per side
140 (60)
150 (65)
55–70
95–110
* 140°F (60°C) medium, 149°F (65°C) well done
Searing time, Core temperature, Cooking duration, Temperature setting