Miele ESW 7010 - Page 32

Low temperature cooking
32
Pork cooking chart
Cut of meat [min] * [°C] [min] 
Fillet
approx. 550g
6–8 total 65 90–110     
Medallions
approx. 4cm thick
2 per side 65 85–100     
*65°C well done
Searing time/Core temperature/Duration/Temperature setting
Lamb cooking chart
Cut of meat [min] * [°C] [min] 
Rack of lamb
approx. 170g
2–4
2–4
60
65
45–60
85–100
    
    
Rack of lamb
approx. 400g
2–4
2–4
60
65
45–60
85–100
    
    
Boned
rack of lamb
approx. 600g
2 per side
2 per side
60
65
45–60
95–110
    
    
*60°C medium/65°C well done
Searing time/Core temperature/Duration/Temperature setting
Game cooking chart
Cut of meat [min] * [°C] [min] 
Venison medallions
3–4cm thick
2 per side
2 per side
60
65
65–80
95–110
    
Saddle of roebuck off
the bone
approx. 800g
2 per side
2 per side
60
65
55–70
95–110
    
*60°C medium/65°C well done
Searing time/Core temperature/Duration/Temperature setting