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COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. They are for fresh or fully
defrosted food.
Food
MEAT
Steak: rare
Steak: medium rare
Steak: medium
Steak: medium well
Steak: well done
Venison: rare
Venison: medium rare
Veal
Pork chops/steaks
Lamb leg steak: medium
Lamb leg steak: well
done
Lamb chop: medium
Lamb chop: well done
Duck breast: medium
Duck breast: well done
Chicken breast
Sausages
Burgers
Bacon
Time
Probe
(mins)
Temp.
Temp.
-
51ºC
220ºC
-
57ºC
220ºC
-
63ºC
220ºC
-
69ºC
220ºC
-
72ºC
220ºC
57ºC
220ºC
63ºC
220ºC
-
-
-
75ºC
220ºC
-
69ºC
220ºC
-
78ºC
220ºC
-
63ºC
220ºC
-
78ºC
220ºC
-
66ºC
220ºC
-
72ºC
220ºC
-
75ºC
220ºC
-
75ºC
220ºC
-
75ºC
220ºC
3-5
-
220ºC
Grill
Notes
-
Use the same settings as for steak
Insert probe lengthways down the centre of the
sausage
9
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