Cooking Chart - Miele ESW 6114 Operating And Installation Instructions

Low temperature cooking

Cooking chart

Type of meat Searing time
in minutes
Beef
Fillet 4–6 in total
approx. 1200 g 6–8 in total
8 in total
Fillet 4–6 in total
approx. 600 g 6–8 in total
8 in total
Medallions 1 per side
3-4 cm thick 1–2 per side
2 per side
Sirloin joint 4–6 in total
approx. 400 g 6 in total
8 in total
Sirloin joint 4 in total
approx. 600 g 6–8 in total
8 in total
Sirloin joint 8 in total
approx. 1.5 kg 8–10 in total
10–12 in total
Rump steak 1 per side
approx. 180 g 1–2 per side
2 per side
Veal
Fillet 5 in total
approx. 1200 g 6 in total
6–7 in total
Fillet 4–6 in total
approx. 600 g 6 in total
6–8 in total
Medallions 1 per side
3-4 cm thick 1–2 per side
2 per side
Steak 1 per side
approx. 160 g 1–2 per side
2 cm thick 2 per side
* 45-50 °C rare / 55-60 °C medium / 65 °C well-done
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Core
temperature* °C
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
45–50
55–60
65
Cooking time Temperature for the
in minutes
^ ] ^ ^ ^
105–135
^ ^ ^ ] ^
160–190
^ ^ ^ ^ ]
195–225
^ ] ^ ^ ^
90–120
^ ^ ^ ] ^
130–155
^ ^ ^ ^ ]
160–190
^ ] ^ ^ ^
40–50
^ ^ ^ ] ^
60–80
^ ^ ^ ^ ]
90–110
^ ] ^ ^ ^
90–120
^ ^ ^ ] ^
120–145
^ ^ ^ ^ ]
145–175
^ ] ^ ^ ^
115–135
^ ^ ^ ] ^
150–180
^ ^ ^ ^ ]
225–255
^ ] ^ ^ ^
120–150
^ ^ ^ ] ^
250–280
^ ^ ^ ^ ]
300–330
^ ] ^ ^ ^
50–60
^ ^ ^ ] ^
80–90
^ ^ ^ ^ ]
120–140
^ ] ^ ^ ^
115–145
^ ^ ^ ] ^
150–180
^ ^ ^ ^ ]
155–185
^ ] ^ ^ ^
75–95
^ ^ ^ ] ^
90–120
^ ^ ^ ^ ]
125–155
^ ] ^ ^ ^
40–50
^ ^ ^ ] ^
60–80
^ ^ ^ ^ ]
90–110
^ ] ^ ^ ^
35–50
^ ^ ^ ] ^
60–80
^ ^ ^ ^ ]
75–90
¯ setting