Miele H6880BPOBSW Manual

Slow Roasting

99

This cooking method is ideal for

cooking beef, pork, veal or lamb when

a tender result is desired.
First, using a cooktop sear the meat on

all sides to 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

circulate evenly throughout.

This gives the meat a very tender and

juicy result.

Tips
– Use fresh, lean meat that has been

trimmed. Remove the bones before

cooking.

– When searing, use a suitable cooking

oil or fat that can withstand high

temperatures (e.g. clarified butter,

vegetable oil).

– Do not cover the meat during

cooking.

Cooking will take approx. 2-4 hours,

depending on the size 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

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.