Miele ESW 6114 Operating And Installation Instructions page 27
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Also See for ESW 6114:
- Operating and installation instructions (56 pages) ,
- Installation manual (13 pages) ,
- Operating and installation instructions (32 pages)
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Beef cooking chart
Type of cut
Fillet
approx. 1200 g
Fillet
approx. 600 g
Medallions
3–4 cm thick
Sirloin joint
approx. 400 g
Sirloin joint
approx. 600 g
Sirloin joint
approx. 1500 g
Rump steak
approx. 180 g
* 45-50 °C rare / 55-60 °C medium / 65 °C well done
Searing time / Core temperature / Duration / Temperature setting
[min]
4–6 mins
6–8 mins
8 mins
4–6 mins
6–8 mins
8 mins
1 per side
1–2 per side
2 per side
4–6 mins
6 mins
8 mins
4 mins
6–8 mins
8 mins
8 mins
8–10 mins
10–12 mins
1 per side
1–2 per side
2 per side
Low temperature cooking
* [°C]
[min]
45–50
105–135
55–60
160–190
65
195–225
45–50
90–120
55–60
130–155
65
160–190
45–50
40–50
55–60
60–80
65
90–110
45–50
90–120
55–60
120–145
65
145–175
45–50
115–135
55–60
150–180
65
225–255
45–50
120–150
55–60
250–280
65
300–330
45–50
50–60
55–60
80–90
65
120–140
27
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