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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 drawer.
The durations given in the charts are guidelines only. The food can be cooked
further if required.
Beef cooking chart
Cut of meat [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/Duration/Temperature setting
Veal cooking chart
Cut of meat [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/Duration/Temperature setting
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