Cooking Table - Miele ESW 6114 Operating And Installation Instructions

Low temperature cooking

Cooking table

Type of meat Searing time
Beef
Fillet 4–6 mins
approx. 1200 g 6–8 mins
8 mins
Fillet 4–6 mins
approx. 600 g 6–8 mins
8 mins
Medallions 1 min per side
3-4 cm thick 1–2 mins per side
2 mins per side
Sirloin joint 4–6 mins
approx. 400 g 6 mins
8 mins
Sirloin joint 4 mins
approx. 600 g 6–8 mins
8 mins
Sirloin joint 8 mins
approx.1.5 kg 8–10 mins
10–12 mins
Rump steak 1 min per side
approx.180 g 1–2 mins per side
2 mins per side
Veal
Fillet 5 mins
approx. 1200 g 6 mins
6–7 mins
Fillet 4–6 mins
approx. 600 g 6 mins
6–8 mins
Medallions 1 min per side
3-4 cm thick 1–2 mins per side
2 mins per side
Steak 1 min per side
approx. 160 g 1–2 mins per side
2 cm thick 2 mins per side
* 45-50 °C rare / 55-60 °C medium / 65 °C well-done
28
Core Cooking time
temperature* °C in minutes
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
Temperature for the
^ ] ^ ^ ^
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