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6 Uses
Searing and completion times
All tender pieces of beef, pork, veal and lamb are suitable for low temperature
cooking. Searing and cooking times depend on the thickness and weight of
the meat.
The searing times refer to the sealing of meat in hot fat.
Dish Searing on the hob Completion
in the appliance
Small pieces of meat
Small escalopes 1–3 minutes
on all sides
30–50 minutes
Steaks, medallions 1–2 minutes per side 40–60 minutes
Medium-sized pieces of meat
Pork fillet (400–600g) 4–5 minutes
on all sides
75–120 minutes
Lamb loin (ca. 150–300g) 2-3 minutes per side 50–80 minutes
Topside of beef, topside of
veal thick end, chuck of beef,
tenderloin of beef, middle
loin of pork, tenderloin of
pork (up to 900 g)
10–15 minutes
on all sides
120–240 minutes
Large pieces of meat
Fillet of beef, topside of beef,
topside of veal thick end,
chuck of beef, tenderloin of
beef (from 900 g)
10–15 minutes
on all sides
180–270 minutes
Roast beef (1.1–2kg) 8–10 minutes
on all sides
210–300 minutes
17
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