Download Miele H6461BP Product data

Low temperature cooking
This method 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.
Procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid heat-up
function to pre-heat the oven.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
^ Place the rack together with the
universal tray on shelf level 2.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers. This
will give very tender and succulent
results.
^ To switch "Rapid heat-up" off touch
the illuminated R sensor.
Tips
^ Select Conventional heat V and a
temperature of 130 °C.
^ Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
^ Whilst the oven is pre-heating, sear
the meat thoroughly on the hob.
– For searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
Use oven gloves when placing food
in the oven, turning or removing it
and when adjusting oven shelves
etc. in a hot oven.
– Do not cover meat during cooking.
Cooking takes between 2-4 hours
depending on the size and weight of
the meat and on how well cooked you
want it as well as the level of browning
required.
84
,Danger of burning.
^ Place the seared meat on the rack.