Miele ESW6229X - Инструкция по эксплуатации - Страница 26

Low temperature cooking

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Do not use the food probe from

a Miele steam combi oven or a Miele
oven in the food warming drawer.

With low temperature cooking meat is
cooked 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 large 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 mon-
itor the core temperature.

Core temperature

Food can be cooked to a core temper-
ature 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-
formation 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
size of the individual pieces of meat,
and can be between 1 and 6 hours.

Pre-heat the drawer for 15 minutes to
ensure that the interior reaches the re-
quired temperature.

Example: selected duration 1h

actual operating time 1 hour 15
minutes.

Notes

– Use meat that has been properly

hung.

– The quality of the meat is of vital im-

portance for a good result.

– The meat must be at room temperat-

ure. Remove it from the refrigerator
approx. 1 hour before cooking.

– Sear the meat on all sides over a high

heat on the hob.