Miele DG 2351 - Manual (Page 36)

Food Function Temperature
in °C
Duration
in minutes
Meat
Beef goulash COOK
MEAT/POULTRY
100 40-50
Chicken breast " 100 8-10
Chicken, whole " 100 50-60
Knuckle of pork " 100 90-95
Lamb ragout " 100 12-16
Turkey escalope " 100 4-6
Turkey roulade " 100 12-15
Veal escalope " 100 3-4
Fish
Cod steaks COOK UNIVERSAL 100 5-6
Salmon (fillets) " 100 6-8
Trout (fillets) " 100 3-6
Tuna steak " 100 6-8
Mussels COOK FISH 90* 10-12
Plaice, fillet " 85 5-7
Monk fish " 85 8-10
Trout, 250 g " 90* 10-12
Miscellaneous
Blanching vegetables COOK VEG 90* 1-2
Disinfecting baby bottles COOK UNIVERSAL 100 15
Melting chocolate (use a
cover) COOK VEG 90* 4-10
* This temperature is not the same as the recommended temperature.
Practical tips
36