Miele ESW 6114 Operating And Installation Instructions page 33

Game cooking chart
Cut of meat
Venison
1
medallions
3–4 cm thick
Saddle of venison
1
off the bone
approx. 800 g
Saddle of roebuck
1
off the bone
approx. 800 g
2
Haunch of hare
approx. 250 g
Roast wild boar
approx. 600 g
 Searing time /  Core temperature /  Duration /  Temperature setting
* 60 °C medium / 65 °C well-done / 70 °C well-done
1
Use an ovenproof dish.
2
Use a roasting dish or pan.
 [min]
1–2 per side
2 per side
5–6 in total
6–8 in total
4 in total
6 in total
5–7 in total
2
6–8 in total
Low temperature cooking
* [°C]  [min]
60 80–100
65 110–140
60 135–150
65 165–180
60 120–135
65 150–165
65 210–230
70 190–220

    
    
    
    
    
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