Loading ...
Loading ...
Loading ...
Low temperature cooking
31
With Low temperature cooking, food is
cooked at a low temperature over a
long period of time. Using this method,
food loses less liquid as it is cooked
gently and so remains succulent and
tender.
If food probes from other Miele Built-
in Appliances are used in the drawer,
they may affect the built-in appli-
ances.
Only use the Miele Built-in Appliance
Food Probe with the built-in appli-
ance that it was supplied with.
For precision, we recommend using a
proprietary food probe to monitor the
core temperature. The food can then be
cooked to perfection.
Core temperature
Food can be cooked to a core tempera-
ture of up to 160°F (70°C) in the drawer.
Food which needs to be cooked to a
core temperature higher than 160°F
(70°C) is not suitable for cooking in the
drawer.
The core temperature indicates the de-
gree of doneness in the middle of the
food.
For meat, the lower the core tempera-
ture, the less cooked the meat is in the
middle:
- 113-122°F (45–50°C) = rare
- 131-140°F (55–60°C) = medium
- 149°F (65°C) = well done
Cooking time
The cooking time depends on the size
of the food, and can be between 1 and
6hours.
Pre-heat the drawer with the suitable
cooking containers for 15minutes. This
ensures that the dishware and the inte-
rior of the drawer reach the required
temperature.
Example:
Selected time: 1h
Actual operating time: 1hour 15min-
utes
Notes
- Use meat that has been properly
hung.
- The quality of the food is of vital im-
portance for a good result.
- The food must be at room tempera-
ture. Take it out of the fridge about
15minutes before cooking.
Loading ...
Loading ...
Loading ...