Miele 09 898 020 Welding System User Manual


 
Slow Roasting
105
This cooking method is ideal for
cooking beef, pork, veal or lamb when
a t
ender result is desired.
First, using a cooktop sear the meat on
all sides t
o seal in the juices.
Then place the meat in a preheated
oven. It will be cooked at a low
temperature for an extended time
allowing the meat to become very
tender.
The meat will rest and the juices start to
cir
culate evenly throughout.
This gives the meat a very tender and
juicy result.
Tips
Use fresh, lean meat that has been
trimmed. Remove the bones befor
e
cooking.
When searing, use a suitable cooking
oil or fat that can withstand high
t
emperatures (e.g. clarified butter,
vegetable oil).
Do not cover the meat during
cooking.
Cooking will take approx. 2-4 hours,
depending on the siz
e and weight of
the meat, as well as the desired
degree of doneness and browning.
Cooking duration
/ Core
temperatures
Always follow USDA guidelines on
food safety
.
Meat
[min]
[°F / °C]
Sirloin
rare
medium
well done
50–70
100–130
160–190
118/48
135/57
156/69
Pork Tenderloin 80–100 145/63
Smoked Pork
Chop *
140–170 154/68
Veal Loin * 100–130 145/63
Saddle of Lamb * 50–80 140/60
*
boneless
After the cooking process
Because the cooking temperatures are
ver
y low:
the meat can be carved immediately,
it does not nee
d to rest.
the cooking result will not be affected
if the meat is left in the ove
n after the
program is complete. It can be kept
warm until you serve it.
the meat is at an ideal temperature to
eat rig
ht away. Serve on heated
plates with a hot sauce or gravy to
keep it warm.