Miele ESW 6114 Operating And Installation Instructions page 30

Low temperature cooking
Veal cooking chart
Cut of meat
Fillet
approx. 1200 g
Fillet
approx. 600 g
Medallions
3–4 cm thick
Steak
approx. 160 g
2 cm thick
 Searing time /  Core temperature /  Duration /  Temperature setting
* 45–50 °C rare / 55–60 °C medium / 65 °C well-done
Poultry cooking chart
Cut of meat
Duck breast
approx. 350 g
Chicken breast
approx. 160 g
Poularde breast
approx. 250 g
Turkey breast
approx. 800 g
 Searing time /  Core temperature /  Duration /  Temperature setting
* Duck breast = 65 °C medium / 70 °C well-done
30
 [min]
5 in total
6 in total
6–7 in total
4–6 in total
6 in total
6–8 in total
1 per side
1–2 per side
2 per side
1 per side
1–2 per side
2 per side
 [min]
5–6 in total
2–3 per side
2–3 per side
6–8 in total
* [°C]  [min]
45–50 115–145
55–60 150–180
65 155–185
45–50 75–95
55–60 90–120
65 125–155
45–50 40–50
55–60 60–80
65 90–110
45–50 35–50
55–60 60–80
65 75–90
* [°C]  [min]
65 45–65
70 80–95
70 45–60
70 60–80
70 150–180

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