Miele HR1724 Operating Instructions Manual page 53

After the cooking program
– Meat can be carved straight from the
oven. It does not need to rest.
– The meat can be left in the oven after
the program is complete. This will not
affect results in any way.
– The meat is at an ideal temperature
to eat straight away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.
Cooking time / Core
temperatures
Always follow USDA guidelines on
food safety.
Meat
Fillet of beef
Roast beef
– rare
– medium
– well done
Pork tenderloin
Smoked pork
chop *
Veal fillet
Veal loin *
Saddle of lamb *
*
boneless
**
If desired, use a roast probe to monitor
the core temperature.
Slow Roasting
Time Core
[min] Temp.
[°F / °C] **
80–100 138 / 59
50–70 118 / 48
100–130 135 / 57
160–190 156 / 69
80–100 145 / 63
140–170 154 / 68
80–100 140 / 60
100–130 145 / 63
50–80 140 / 60
53