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7 Low temperature cooking A gentle approach to cooking Low temperature cooking is a professional cooking method used to make sure that premium produce is tender, flavoursome, and succulent. Food retains most of its natural flavours and nutrients when cooked this way. Up until recently, low temperature cooking has mainly been used in the kitchens of top-class restaurants. However, it is now gaining ground in private kitchens, too. In actual fact, low temperature cooking is a traditional approach to food preparation: meat would be sealed on the open fire before being placed in the warm compartment of a stove to finish cooking. This cooking process took several hours, but the time spent waiting for the food to cook was always rewarded with a delicious meal. Miele warming drawers are based on the same principle. A relaxed approach to cooking The low temperature cooking method is especially convenient as you can simply leave your meal to cook without constant supervision. While your food is cooking, you can either prepare the rest of your meal in peace or enjoy more time with your guests.