Manual Miele H 2860-2 B (page 47 of 88) (English)

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Further applications

Low temperature cooking

Low temperature cooking is ideal for

cooking delicate cuts of beef, pork, veal

or lamb when a tender result is desired.

First sear the meat all over at a high tem-

perature on the hob in order to seal it.

Then place the meat in the pre-heated

oven compartment where the low tem-

perature and long cooking duration will

cook it to perfection and ensure it is

very tender.

The meat will relax. The juices inside

will start to circulate evenly throughout

the meat to reach the outer layers.

This gives very tender and succulent

results.

Only use lean meat which has been

correctly hung and trimmed. Bones

must be removed before cooking.

For searing, use a suitable cooking oil

or fat that can withstand high temper-

atures (e.g. clarified butter, vegetable

oil).

Do not cover meat during the cooking

process.

The cooking duration takes approx.

2–4hours depending on the weight

and size of the meat and how well you

want it cooked.



As soon as the cooking process is

done, you can carve the meat straight

from the oven. It does not need to rest.

The meat can be left in the oven

compartment to keep warm until you

serve it. This will not affect results in

any way.

Serve on pre-heated plates with very

hot sauce or gravy to prevent it cool-

ing down too quickly. The meat is at

the ideal temperature for eating

straight away.

UsingConventional heat

Follow the information in the cooking

charts at the end of this book.

Use the universal tray with the rack

placed on top of it.

Place the rack together with the uni-

versal tray on shelf level2.

Select the Conventional heatfunc-

tion and a temperature of 120°C.

Pre-heat the oven together with the

universal tray and rack for approx.

15minutes.

Whilst the oven is pre-heating, sear

the meat thoroughly on all sides on

the hob.

Danger of burning due to hot

surfaces.

The oven gets hot during operation.

You could burn yourself on the heat-

ing elements, oven compartment or

accessories.

Use oven gloves when placing hot

food in the oven or removing it and

when working in the hot oven com-

partment.

Place the seared meat on the rack.

Reduce the temperature to 100°C

(see “Cooking charts”).

Continue cooking the meat until it is

done.

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Others manual(s) of Miele H 2860-2 B

Miele H 2860-2 B User Manual - German - 96 pages

Miele H 2860-2 B User Manual - Dutch - 92 pages

Miele H 2860-2 B User Manual - French - 92 pages

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Miele H 2860-2 B Manual

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