Miele M.-Nr. 09 898 041 Convection Oven User Manual


 
Slow Roasting
104
This cooking method is ideal for
cooking beef, pork, veal or lamb when
a t
ender result is desired.
First, using a cooktop sear the meat on
all sides t
o seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
cir
culate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
Use fresh, lean meat that has been
trimmed. Remove the bones befor
e
cooking.
When searing, use a suitable cooking
oil or fat that can withstand high
t
emperatures (e.g. clarified butter,
vegetable oil).
Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the siz
e and weight of
the meat, as well as the desired
degree of doneness and browning.
Cooking time / Cor
e
temperatures
Always observe USDA food safety
guidelines.
Meat
[min]
°F / °C
Beef Tenderloin 80–100 138/59
Sirloin
rare
medium
well done
50–70
100–130
160–190
118/48
135/57
156/69
Pork tenderloin 80–100 145/63
Smoked pork
chop *
140–170 154/68
Filet of veal 80–100 140/60
Veal loin * 100–130 145/63
Saddle of lamb * 50–80 140/60
*
boneless
After cooking:
Because the cooking temperatures are
ver
y low:
The meat can be carved immediately.
No
resting time is required.
The cooking result will not be
affect
ed if the meat is left in the oven
after the program is complete. It can
be kept warm until you serve it.
The meat is at an ideal temperature
t
o be eaten right away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.