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EN-13
Low temperature cooking
Poultry
Part
Thickness
Doneness
Time
Searing time and indications
Chicken breast
25mm
Medium
1h 30min
60 seconds for side with full power of the stove
Well done
2h
90 seconds for side with full power of the stove
35mm
Medium
1h 45min
60 seconds for side with full power of the stove
Well done
2h 20min
90 seconds for side with high power of the stove
Duck breast (Magret)
35mm
Rare
1h
4 min. for the skin side with medium-high power of
the stove
Medium
1h 30min
4 min. for the skin side with medium-high power of
the stove
Well done
2h
4 min. for the skin side with medium-high power of
the stove
40mm
Rare
1h 45min
4 min. for the skin side with medium-high power of
the stove
Medium
2h 20min
4 min. for the skin side with medium-high power of
the stove
Well done
3h
4 min. for the skin side with medium-high power of
the stove
Turkey breast
40mm
Medium
3h
90 seconds for side with full power of the stove
Well done
4h
3 min. for side with high power of the stove
50mm
Medium
3h 50min
90 seconds for side with full power of the stove
Well done
5h
3 min. for side with high power of the stove
Foie Medallion (Duck
or Goose liver)
10mm
Medium
30min
60 seconds for side with full power of the stove
20mm
Medium
40min
60 seconds for side with full power of the stove
30mm
Medium
50min
60 seconds for side with full power of the stove
Whole Foie (Duck or
Goose liver )
35mm
Medium
48min
90 seconds for outer side with full power of the
stove
45mm
Medium
1h
90 seconds for outer side with full power of the
stove
55mm
Medium
1h 15min
90 seconds for outer side with full power of the
stove
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