I am following Deathbrewer's Partial stove top mash.
I have 2 KG of Munich in a grain bag, I have got the heat up to 160 dF twice. The first time I took the pot off the stove and wrapped it in layers to insulate. The second time I left it on the stove and checked that the temp was still around 150.
This is only my 2nd partial mash. The first one I did was with Pilsner Malt. I left the pot on the stove over night and the next morning it was as sweet as honey.
My Munich mash is only slightly sweet. It may have a little bit of the creamed corn DMS taste to it.