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8 Practical tips “Reverse cooking method” Miele recommends a process known as the “reverse cooking method”. According to this approach, you start by cooking the meat through in the warming drawer before searing it afterwards. This gives the meat a beautiful outer crust or creates a crisp skin for fish dishes. It also stops the food from cooling down too quickly so that the dish can be served hot. Pre-heating For the best possible results, we recommend pre-heating plates or serving platters (provided they are heat-resistant) for 15 minutes at the specified setting. You can also use oven dishes, but make sure they are as shallow as possible. Dishes made of glass, porcelain or stoneware are all suitable. However, it is important to note that the thermal properties of these materials may differ and, as a result, affect cooking times. Please refer to the recipes and cooking charts for information on suitable dishes and pre-heating times required. Core temperature and food probes The core temperature of a piece of meat or fish is a good indicator of how cooked it is. You can use a conventional food probe for accurate cooking based on core temperatures. The food probe is positioned so that the tip of the metal rod is right in the centre of the meat. Make sure that it does not come into contact with bones or layers of fat as these can cause a false reading. As the meat will subsequently be seared, it should not be completely cooked through. A difference in temperature of -10 °C compared to the temperature values specified in the recipes and cooking charts should be used as a guide. For bigger pieces of meat, use a lower temperature difference.