Operating instructions

Cooking table
Type of meat Searing time Core
temperature* °C
Cooking time
in minutes
Temperature for the
¯ setting
Beef
Fillet
approx. 1200 g
4–6 mins
6–8 mins
8 mins
45–50
55–60
65
105–135
160–190
195–225
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Fillet
approx. 600 g
4–6 mins
6–8 mins
8 mins
45–50
55–60
65
90–120
130–155
160–190
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Medallions
3-4 cm thick
1 min per side
1–2 mins per side
2 mins per side
45–50
55–60
65
40–50
60–80
90–110
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Sirloin joint
approx. 400 g
4–6 mins
6 mins
8 mins
45–50
55–60
65
90–120
120–145
145–175
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Sirloin joint
approx. 600 g
4 mins
6–8 mins
8 mins
45–50
55–60
65
115–135
150–180
225–255
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Sirloin joint
approx.1.5 kg
8 mins
8–10 mins
10–12 mins
45–50
55–60
65
120–150
250–280
300–330
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Rump steak
approx.180 g
1 min per side
1–2 mins per side
2 mins per side
45–50
55–60
65
50–60
80–90
120–140
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Veal
Fillet
approx. 1200 g
5 mins
6 mins
6–7 mins
45–50
55–60
65
115–145
150–180
155–185
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Fillet
approx. 600 g
4–6 mins
6 mins
6–8 mins
45–50
55–60
65
75–95
90–120
125–155
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^ ^ ^ ] ^
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Medallions
3-4 cm thick
1 min per side
1–2 mins per side
2 mins per side
45–50
55–60
65
40–50
60–80
90–110
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^ ^ ^ ] ^
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Steak
approx. 160 g
2 cm thick
1 min per side
1–2 mins per side
2 mins per side
45–50
55–60
65
35–50
60–80
75–90
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* 45-50 °C rare / 55-60 °C medium / 65 °C well-done
Low temperature cooking
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