Miele H2561BP, Инструкции по эксплуатации и монтажу

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Low temperature cooking
65
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 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 80–100 59
Sirloin joint
– Rare
50–70 48
– Medium 100–130 57
– Well done 160–190 69
Pork fillet 80–100 63
Gammon* 140–170 68
Fillet of veal 80–100 60
Saddle of veal * 100–130 63
Saddle of lamb * 50–80 60
 Duration
 Core temperature
If you have a separate food probe, you
can use the core temperature shown.
*
Off the bone