Miele DA 420V-6, Operating Instructions Manual

Page: 344 / 448

Low temperature cooking
60
This type of cooking is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First briefly sear the meat all over at a
high temperature on the cooktop in
order to seal it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers.
This will give very tender and succulent
results.
Useful tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g. clarified butter).
– Do not cover meat during cooking.
The cooking duration is approx. 2–4
hours and depends on the weight and
size of the meat, as well as the desired
degree of doneness and browning.
Low temperature cooking
procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid Heat-up

function to pre-heat the oven.

Place the rack together with the
universal tray on shelf level 1.
 Select Conventional Heat  and a
temperature of 130 °C.
 Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
 While the oven is pre-heating, sear
the meat on all sides on the cooktop.

Danger of burning!
Wear oven gloves when placing food
in the oven or removing it and when
adjusting oven shelves etc. in a hot
oven.
 Place the seared meat on the rack.

Reduce the temperature to 100 °C.

Continue cooking until the end of the
cooking duration.