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18
COOKING CHARTS
The information in these charts is for guidance only. Refer to your recipe or the packaging
and be prepared to adjust the cooking times and settings accordingly. Avoid drying food
types with high moisture content e.g. tomatoes or pineapple.
FOOD TYPE
FUNCTION oz/lb g/kg
SEAR TIME
(mins/side)
INTERNAL
TEMP
(°F)
INTERNAL
TEMP
(°C)
TIME
MEAT, BEEF STEAK
Rare
Slow
Cook
3.5 -
10.5oz
100-
300g
1-2
120 50
30-60
mins
Medium rare
Slow
Cook
3.5 -
10.5oz
100-
300g
2-3
130 55
30-60
mins
Medium
Slow
Cook
3.5 -
10.5oz
100-
300g
3
140 60
30-60
mins
Medium well
Slow
Cook
3.5 -
10.5oz
100-
300g
3-4
150 65
30-60
mins
Well done
Slow
Cook
3.5 -
10.5oz
100-
300g
4-5
160 70
30-60
mins
BEEF FILLET
Medium
Slow
Cook
2-4lb 1-2kg 5-8 130 55 4-6 hrs
LAMB SHOULDER
Medium
Slow
Cook
2-4lb 1-3kg 5-8 130 55 4-6 hrs
BONED HAM/
GAMMON
Slow
Cook
2-4lb 1-3kg 5-8 150 65 4-6 hrs
PULLED PORK
Slow
Cook
2-4lb 1-3kg 8-10 150 65 4-6 hrs
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