Operating instructions/Installation instructions

Low temperature cooking
32
Pork cooking chart
Type of cut [min] *[°C] [min] 
Fillet
approx. 550g
6–8 total 65 90–110     
Medallions
approx. 4cm thick
2 per side 65 85–100     
*65°C well done
 Searing time, Core temperature, Cooking duration, Temperature setting
Lamb cooking chart
Type of cut [min] *[°C] [min] 
Rack of lamb
approx. 170g
2–4
2–4
60
65
45–60
85–100
    
    
Rack of lamb
approx. 400g
2–4
2–4
60
65
45–60
85–100
    
    
French trim rack of lamb
approx. 600g
2 per side
2 per side
60
65
45–60
95–110
    
    
*60°C medium, 65°C well done
 Searing time, Core temperature, Cooking duration, Temperature setting
Game cooking chart
Type of cut [min] *[°C] [min] 
Venison medallions
3–4cm thick
2 per side
2 per side
60
65
65–80
95–110
    
Saddle of roebuck off the
bone
approx. 800g
2 per side
2 per side
60
65
55–70
95–110
    
*60°C medium, 65°C well done
 Searing time, Core temperature, Cooking duration, Temperature setting