Low Temperature Cooking - Miele ESW 6114 Operating And Installation Instructions

Low temperature cooking

Core temperature
Cooking duration
Notes on low temperature cooking
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Low temperature cooking involves cooking meat at a low
temperature over a long period of time. When this method is
used, meat is cooked gently, thus losing less liquid and
remaining succulent and tender.
This cooking method is particularly suitable for large and
tender pieces of meat. The quality of the meat is important to
obtaining good results.
For precise results, we recommend using a proprietary food
probe to monitor the core temperature.
Do not use the food probe from a Miele steam combi oven
or Miele oven in the Gourmet warming drawer.
Food can be cooked in the warming drawer up to a core
temperature of 70 °C. Meat which needs to be cooked to a
core temperature higher than 70 °C cannot be cooked in the
warming drawer.
The core temperature indicates the degree of doneness in
the middle of a piece of meat. The lower the core
temperature, the less well-done the meat is in the middle:
45-50 °C = rare
55-60 °C = medium
65 °C = well-done
The cooking duration depends on the size of the individual
pieces of meat, and can be between 1 and 6 hours.
Add 15 minutes heating-up time to the duration selected.
Example: Selected duration 1 hour, actual operating time 1
hour 15 minutes.
– The meat should have been hung to achieve the best
flavour.
– Good quality meat is important to achieving good cooking
results.