Operating instructions

Type of meat Searing time Core
temperature*
°C
Cooking time
in minutes
Temperature for the
¯ setting
Pork
Fillet
approx. 350 g
5–6 mins 60
65
90–110
120–140
^ ^ ^ ] ^
Boned gammon
approx. 700 g
6–8 mins 65 180–200 ^ ^ ^ ^ ]
Boned gammon
approx. 1.5 kg
8 mins 65 195–225 ^ ^ ^ ^ ]
Pork loin approx.
1.5 kg
8–10 mins 65 210–240 ^ ^ ^ ^ ]
Pork loin approx.
700 g
6–8 mins 65 180–210 ^ ^ ^ ^ ]
Medallions
approx. 4 cm
thick
2 mins per side
2–3 mins per side
60
65
75–95
100–120
^ ^ ^ ] ^
Roulades
approx. 150 g
½ cm thick
4–6 mins 65 150–180 ^ ^ ^ ^ ]
Spare ribs 4–6 mins per side 65 165–195 ^ ^ ^ ^ ]
Poultry
Duck breast
approx. 350 g
5–6 mins 65
70
45–65
80–95
^ ^ ^ ] ^
^ ^ ^ ^ ]
Chicken breast
approx. 160 g
2-3 mins per side 70 45–60 ^ ^ ^ ^ ]
Poularde breast
approx. 250 g
2-3 mins per side 70 60–80 ^ ^ ^ ^ ]
Turkey breast
approx. 800 g
6–8 mins 70 150–180 ^ ^ ^ ^ ]
* Pork = 60 °C medium / 65 °C well done
Duck breast = 65 °C medium / 70 °C well done
Low temperature cooking
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