Miele DA 420V-6, Operating Instructions Manual, Page: 345 / 448

Low temperature cooking
61
After cooking
– Meat can be carved straight from the
oven. It does not need to rest.
– The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
– The meat is at an ideal temperature
to eat straight away. Serve on pre-
heated plates with very hot sauce or
gravy to prevent it cooling down too
quickly.
Cooking duration/Core
temperatures
Meat

[min.]

[°C]
Fillet of beef 105–120 60–75
Sirloin joint
– Rare
60–90 55–60
– Medium 120–150 65–70
– Well-done 180–240 70–75
Pork fillet 120–150 65–80
Gammon* 150–210 75–80
Veal fillet 80–100 60–75
Saddle of veal* 180–210 65–75
Saddle of lamb* 90–120 65–75
 Duration
 Core temperature
If you have a separate food probe, you
can use the core temperature shown.
*
Boned