Miele H 5080 BM, User Instructions

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Slow cooking
This function is ideal for fine cuts of
beef, pork, veal and lamb that need
to be cooked carefully.
By using a low temperature together
with a long cooking duration meat will
be cooked to perfection and be very
tender.
To start with the meat is heated to a
high temperature very quickly to seal
it and give it a brown crust all over.
The meat then relaxes as it continues
to cook at a lower temperature. The
meat juices inside the joint start to
circulate evenly throughout the meat
to reach the outer layers.
The advantage: Very tender and
succulent results.
This automatic programme is located in
the main menu and has a pre-set
function, temperature and core
temperature. For a list of available
programmes see "Automatic
programmes - overview".
Cooking with low temperatures
^
Select "Automatic" from the main
menu.
^
Select "Slow cooking".
^
Follow the messages given in the
display until the programme starts.
If pre-heating leave the rack and
glass tray in the oven.
^
Whilst the oven is pre-heating sear
meat thoroughly on the hob.
^
Then place the meat on the rack and
insert the food probe into a fleshy
part of the joint.
^
Place the rack together with the glass
tray on the shelf level specified.
,
The top heating element / grill
element in the oven is hot. Danger of
burning.
^
Insert the plug of the food probe into
the socket until you feel it engage.
At the end of the programme
– the appliance switches off
automatically.
– The message "Programme finished"
and the
O
symbol appear in the
display.
– The buzzer sounds.
Automatic programmes
11