Miele HR 1134-1, Operating Instructions Manual

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Slow Roasting
50
This cooking method is ideal for
cooking beef, pork, veal or lamb when a
tender result is desired.
First, using a cooktop sear the meat on
all sides to seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
circulate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
– Use fresh, lean meat that has been
trimmed. Remove the bones before
cooking.
– When searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the size and weight of
the meat, as well as the desired
degree of doneness and browning.
Operation
Use the universal tray with the
broiling and roasting insert.
 Slide the universal tray and rack onto
shelf level 3.

Select Bake and a temperature of
175-225°F (80-100°C).

Preheat the oven with the universal
tray and wire rack for approx.
15 minutes.
 While the oven is preheating, sear the
meat on all sides on the cooktop.

Burn hazard!
Use pot holders when inserting,
removing or turning hot food, or
when adjusting shelves, etc. in a hot
oven.

Place the seared meat on the
universal tray.

Allow the meat to finish cooking as
desired.
On ovens with a clock/timer, you can
set the cooking process to finish
automatically (see“Clock/Timer -
Setting the cooking duration”).
After the cooking program
– Meat can be carved straight from the
oven. It does not need to rest.
– The meat can be left in the oven after
the program is complete. This will not
affect results in any way.
– The meat is at an ideal temperature
to eat straight away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.
Cooking time / Core
temperatures
Always follow USDA guidelines on
food safety.