Miele H6280BP Handbuch

Slow Roasting

51

After the cooking process

Because the cooking temperatures are

very low:

– the meat can be carved immediately,

it does not need to rest.

– the cooking result will not be affected

if the meat is left in the oven after the

program is complete. It can be kept

warm until you serve it.

– the meat is at an ideal temperature to

eat right away. Serve on heated

plates with a hot sauce or gravy to

keep it warm.

Cooking duration  / Core

temperatures 

Always follow USDA guidelines on

food safety.

Meat



[min]



[°F / °C]

**

Sirloin

– rare
– medium
– well done

60–90

120–150
180–240

118 / 48
135 / 57
156 / 69

Pork Tenderloin

120–150 145 / 63

Smoked Pork

Chop *

150–210 154 / 68

Veal Loin *

180–210 145 / 63

Saddle of Lamb *

90–120 140 / 60

*

boneless

**

If desired, use a meat thermometer to
monitor the core temperature.