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Pre-heat the cooking container for 15 minutes. In this time, rest the food at room
temperature.
Place the food into the pre-heated cooking container in the compartment.
The cooking durations given in the charts are guidelines only. The food can be
cooked further if required.
Beef cooking chart
Type of meat
Medallions
1 1/4"-1 1/2" (3–4 cm)
thick
Sirloin steak
approx. 0.4 lb (170 g)
Rump steak
approx. 1/2 lb (200 g)
* 113-122°F (45–50°C) rare, 131-140°F (55–60°C) medium, 149°F (65°C) well done
Searing time, Core temperature, Cooking duration, Temperature setting
Veal cooking chart
Type of meat
Medallions
1 1/4"-1 1/2" (3–4 cm)
thick
Steak
approx. 0.35 lb (160 g)
3/4" (2 cm) thick
* 113-122°F (45–50°C) rare, 131-140°F (55–60°C) medium, 149°F (65°C) well done
Searing time, Core temperature, Cooking duration, Temperature setting
[min]
1 per side
115-125 (45–50)
1–2 per side
130-140 (55–60)
2 per side
1 per side
115-125 (45–50)
2 per side
130-140 (55–60)
2 per side
1 per side
115-125 (45–50)
1–2 per side
130-140 (55–60)
2 per side
[min]
1 per side
115-125 (45–50)
2 per side
130-140 (55–60)
2 per side
1 per side
115-125 (45–50)
2 per side
130-140 (55–60)
2 per side
Low temperature cooking
* °F [°C]
[min]
45–60
65–80
150 (65)
95–110
45–60
65–80
150 (65)
95–110
35–45
45–60
150 (65)
95–110
* °F [°C]
[min]
40–55
60–75
150 (65)
90–105
15–30
30–45
150 (65)
65–80
31
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