Miele HR1956 Operating Instructions Manual page 30

Low temperature cooking
Lamb cooking chart
Cut of meat
1
Rack of lamb
approx. 170 g
1
Rack of lamb
approx. 400 g
Boned rack of lamb
approx. 600 g
Boned leg of lamb
approx. 1200 g
 Searing time /  Core temperature /  Duration /  Temperature setting
* 60 °C medium / 65 °C well-done
1
Use an ovenproof dish.
2
Use a roasting dish or pan.
30
 [min]
3 in total
4 in total
3–4 in total
4–6 in total
1
3 in total
6 in total
2
8–10 in total
* [°C]  [min]
60 90–110
65 110–130
60 100–130
65 120–150
60 90–120
65 130–160
65 330–360

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