Manual Miele H 5247 BP (page 48 of 84) (English)

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This type of cooking 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 cook the meat in the oven at a low

temperature over a long period.

The meat juices inside the joint will start

to circulate evenly throughout the meat

to reach the outer layers.

This gives very tender and succulent

results.

For good results when slow cooking

at low temperatures over a long

period, please note:

– Use lean meat which has been

correctly hung and trimmed. The

meat should be taken off the bone

before cooking.

– For searing use a suitable cooking oil

that can withstand high

temperatures.

–

Do not cover meat during cooking.

–

Cooking takes between 2-4 hours

depending on the size and amount

of meat and on the degree of

doneness and browning required.

Proceed as follows:

We recommend using the universal

tray with the rack on top.

Place the universal tray with the rack

on top in the oven on shelf level 2.

Select the Conventional heat V

function.

Pre-heat the oven, rack and universal

tray at 130 °C for approx. 15 minutes.

Do not use Rapid heat-up S to

pre-heat the oven.

^ Whilst the oven is pre-heating, sear

the meat thoroughly on the hob.

Danger of burning.

Please be aware that the oven

compartment will be very hot when

you put the meat in the oven.

^ Place the seared meat on the rack.

Reduce the temperature to 100 °C.

Notes on Slow cooking

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Others manual(s) of Miele H 5247 BP

Miele H 5247 BP Usermanual and installation guide - German - 96 pages

Miele H 5247 BP User Manual - French - 80 pages

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Miele H 5247 BP Manual

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