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Low temperature cooking
29
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
appliances.
Only use the Miele built-in appliance
food probe with the built-in
appliance 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 an exact temperature.
Core temperature
Food can be cooked to a core
temperature of up to 70°C in the
drawer. Food which needs to be cooked
to a core temperature higher than 70°C
is not suitable for cooking in the drawer.
The core temperature indicates the
degree of doneness in the middle of the
food.
For meat, the lower the core
temperature, the less cooked the meat
is in the middle:
– 45–50°C = rare
– 55–60°C = medium
– 65°C = well-done
Cooking duration
The cooking duration 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 dishes and the interior
of the drawer reach the required
temperature.
Example:
Selected duration 1h
Actual operating time 1hour 15minutes
Notes
– Use meat that has been properly
hung.
– The quality of the food is of vital
importance for a good result.
– The food must be at room
temperature. Take it out of the fridge
about 15minutes before cooking.
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