Miele HR 1956, Руководство по эксплуатации

Страница: 101 / 148

Low temperature cooking
101
This method is ideal for cooking beef,
pork, veal or lamb when a tender result
is required.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers. This
will give very tender and succulent
results.
Tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
– Do not cover meat during cooking.
Cooking takes between 2-4 hours
depending on the size and weight of
the meat and on how well cooked you
want it as well as the level of browning
required.
Cooking durations/core
temperatures
Meat

[min]

[°C]
Fillet of beef 80–100 54
Sirloin of beef
– rare
50–70 48
– medium 100–130 54
– well done 160–190 69
Pork fillet 80–100 63
Gammon * 140–170 68
Veal fillet 80–100 60
Saddle of veal * 100–130 63
Saddle of lamb * 50–80 60
 Duration
 Core temperature
*
Off the bone
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.