Miele H6361BP Instructions d'exploitation télécharger pdf (Page 85)

Touch X.

"Temperature" will be highlighted.

Touch OK-Taste and reduce the

temperature to 100 °C.

Continue cooking until the end of the

cooking duration.

You can set this procedure to finish

automatically (see "Using the oven -

further functions").

After cooking

Because the cooking and core

temperatures are very low:

– 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 Duration

[min]

Core tem-

perature**

[°C]

Sirloin joint

–

Rare 60–90 48

–

Medium 120–150 57

–

Well-done 180–240 69

Pork fillet 120–150 63

Gammon* 150–210 68

Saddle of veal* 180–210 63

Saddle of lamb* 90–120 60

* Boned

** You can use a proprietary food

probe if you have one to monitor the

core temperature.

Low temperature cooking

1 2 ... 80 81 82 83 84 85 86 87 88 89 90 ... 131 132

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Miele H6361BP Instructions d'exploitation Page 85

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