Operation Manual

Low temperature cooking
25
 Do not use the food pr
obe from
a Miele steam combi oven or a Miele
oven in the food warming drawer.
With low temperature cooking meat is
coo
ked at a low temperature over a
long period of time. Using this method,
meat loses less liquid as it is cooked
gently and so remains succulent and
tender.
This cooking method is particularly suit‐
able for lar
ge and tender pieces of
meat. The quality of the meat is of vital
importance for a good result.
For precision we recommend using a
proprietary food thermometer to moni‐
tor the core temperature.
Core temperature
Food can be cooked to a core tempera‐
ture of up to 70 °C in the food warming
drawer. Meat which needs to be
cooked to a core temperature higher
than 70 °C is not suitable for cooking in
the food warming drawer.
The core temperature reading gives in‐
formatio
n about the degree of cooking
in the middle of a piece of meat. The
lower the core temperature, 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
siz
e of the individual pieces of meat,
and can be between 1 and 6 hours.
Pre-heat the drawer for 15 minutes to
ensur
e that the interior reaches the re‐
quired temperature.
Example: selected duration 1h
actual operating time 1 hour 15 mi‐
nut
es.
Notes
– Use meat that has been properly
hung.
– The quality of the meat is of vital im‐
por
tance for a good result.
– The meat must be at room tempera‐
tur
e. Remove it from the refrigerator
approx. 1 hour before cooking.
– Sear the meat on all sides over a
high heat on the hob.