Handleiding
Je bekijkt pagina 61 van 104
After cooking
Because the cooking and core
temperatures are very low:
–
Meat can be carved straight from the
oven. It does not need to rest.
–
The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
–
The meat is an ideal temperature to
eat straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.
Cooking duration/Core
temperatures
Meat +
[min]
Q
[°C]
Fillet of beef 80–100 59
Sirloin joint
–
Rare 60–90 48
–
Medium 120–150 57
–
Well-done 180–240 69
Pork fillet 120–150 63
Gammon* 150–210 68
Saddle of veal* 180–210 63
Saddle of lamb* 90–120 60
+ Duration
Q Core temperature
You can use a proprietary food probe if
you have one to monitor the core
temperature.
* Boned
Low temperature cooking
61
Bekijk gratis de handleiding van Miele H 2561 BP, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Miele |
| Model | H 2561 BP |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 7477 MB |
Caratteristiche Prodotto
| Apparaatplaatsing | Ingebouwd |
| Soort bediening | Rotary, Touch |
| Kleur van het product | Black, Stainless steel |
| Deurscharnieren | Neer |
| Ingebouwd display | Ja |
