Miele HR 1956 Gebruiksaanwijzing - Pagina 27
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Beef cooking chart
Cut of meat
Fillet
approx. 1200 g
Fillet
approx. 600 g
Medallions
3–4 cm thick
Sirloin joint
approx. 400 g
Sirloin joint
approx. 600 g
Sirloin joint
approx. 1500 g
Rump steak
approx. 180 g
Searing time / Core temperature / Duration / Temperature setting
* 45–50 °C rare / 55–60 °C medium / 65 °C well-done
[min]
4–6 in total
6–8 in total
8 in total
4–6 in total
6–8 in total
8 in total
1 per side
1–2 per side
2 per side
4–6 in total
6 in total
8 in total
4 in total
6–8 in total
8 in total
8 in total
8–10 in total
10–12 in total
1 per side
1–2 per side
2 per side
Low temperature cooking
* [°C]
[min]
45–50
105–135
55–60
160–190
65
195–225
45–50
90–120
55–60
130–155
65
160–190
45–50
40–50
55–60
60–80
65
90–110
45–50
90–120
55–60
120–145
65
145–175
45–50
115–135
55–60
150–180
65
225–255
45–50
120–150
55–60
250–280
65
300–330
45–50
50–60
55–60
80–90
65
120–140
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