Miele HR 1124 Operating Instructions Manual page 51
30" all gas range (gas convection oven)
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Also See for HR 1124:
- Operating instructions manual (136 pages) ,
- Installation instructions manual (128 pages) ,
- Operating instrucitons (56 pages)
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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 time / Core
temperatures
Always follow USDA guidelines on
food safety.
Meat
Fillet of beef
Roast beef
– rare
– medium
– well done
Pork tenderloin
Smoked pork
chop *
Veal fillet
Veal loin *
Saddle of lamb *
*
boneless
**
If desired, use a roast probe to monitor
the core temperature.
Slow Roasting
Time
Core
[min]
Temp.
[°F / °C] **
80–100
138 / 59
50–70
118 / 48
100–130
135 / 57
160–190
156 / 69
80–100
145 / 63
140–170
154 / 68
80–100
140 / 60
100–130
145 / 63
50–80
140 / 60
51
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