Loading ...
Loading ...
Loading ...
Low temperature cooking
31
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 cut [min] *[°C] [min]
Medallions
3–4cm thick
1 per side
1–2 per side
2 per side
45–50
55–60
65
45–60
65–80
95–110
Sirloin steak
approx.170g
1 per side
2 per side
2 per side
45–50
55–60
65
45–60
65–80
95–110
Rump steak
approx.200g
1 per side
1–2 per side
2 per side
45–50
55–60
65
35–45
45–60
95–110
*45–50°C rare, 55–60°C medium, 65°C well done
Searing time, Core temperature, Cooking duration, Temperature setting
Veal cooking chart
Type of cut [min] *[°C] [min]
Medallions
3–4cm thick
1 per side
2 per side
2 per side
45–50
55–60
65
40–55
60–75
90–105
Steak
approx.160g
2cm thick
1 per side
2 per side
2 per side
45–50
55–60
65
15–30
30–45
65–80
*45–50°C rare, 55–60°C medium, 65°C well done
Searing time, Core temperature, Cooking duration, Temperature setting
Loading ...
Loading ...
Loading ...