Miele H 6281 BP Operating and Installation instructions - Page 49
Slow Roasting, Operation
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Slow Roasting 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. Operation Place the roasting pan on the wire rack. Do not use Rapid PreHeat to preheat the oven. Place the rack with the roasting pan on shelf level 3. Select Surround and a temperature of 265°F (130°C). Preheat the oven along with the roasting pan and wire rack for approx. 15 minutes. While the oven is preheating, sear the meat on all sides on the cooktop. Danger of burns! When the oven is hot use pot holders to insert, remove or turn the food, or when adjusting the oven shelves, etc. Place the seared meat on the wire oven rack. Reduce the temperature to 200°F (100°C). Continue cooking until the end of the cooking duration. You can set the cooking process to finish automatically (see "Operation Setting the duration"). 49
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