![background image](http://html.mh-extra.com/html/miele/esw-6114/esw-6114_operating-and-installation-instructions_235364025.webp)
Low temperature cooking
25
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 moni‐
tor the core temperature.
Core temperature
Food can be cooked to a core tempera‐
ture 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 mi‐
nutes.
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 tempera‐
ture. Remove it from the refrigerator
approx. 1 hour before cooking.
– Sear the meat on all sides over a
high heat on the hob.
Содержание ESW 6114
Страница 13: ...Overview 13 ESW 6129 ESW 6229 a Anti slip mat b Control panel c Air vents d Rack ...
Страница 53: ......
Страница 54: ......
Страница 56: ...M Nr 09 572 120 02 en GB ESW 6114 ESW 6214 ESW 6129 ESW 6229 ...