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Low temperature cooking
33
Pre-heat the cooking container for 15minutes. In this time, rest the food at room
temperature.
Place the food into the pre-heated cooking container in the compartment.
The cooking durations given in the charts are guidelines only. The food can be
cooked further if required.
Beef cooking chart
Type of meat [min] *°F [°C] [min]
Medallions
1 1/4"-1 1/2" (3–4cm)
thick
1 per side
1–2 per side
2 per side
115-125 (45–50)
130-140 (55–60)
150 (65)
45–60
65–80
95–110
Sirloin steak
approx.0.4 lb (170g)
1 per side
2 per side
2 per side
115-125 (45–50)
130-140 (55–60)
150 (65)
45–60
65–80
95–110
Rump steak
approx.1/2 lb (200g)
1 per side
1–2 per side
2 per side
115-125 (45–50)
130-140 (55–60)
150 (65)
35–45
45–60
95–110
* 113-122°F (45–50°C) rare, 131-140°F (55–60°C) medium, 149°F (65°C) well done
Searing time, Core temperature, Cooking duration, Temperature setting
Veal cooking chart
Type of meat [min] *°F [°C] [min]
Medallions
1 1/4"-1 1/2" (3–4cm)
thick
1 per side
2 per side
2 per side
115-125 (45–50)
130-140 (55–60)
150 (65)
40–55
60–75
90–105
Steak
approx.0.35 lb
(160g)
3/4" (2cm) thick
1 per side
2 per side
2 per side
115-125 (45–50)
130-140 (55–60)
150 (65)
15–30
30–45
65–80
* 113-122°F (45–50°C) rare, 131-140°F (55–60°C) medium, 149°F (65°C) well done
Searing time, Core temperature, Cooking duration, Temperature setting
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