Operation Manual
Low temperature cooking
27
Beef cooking chart
Type of cut
[min] * [°C] [min]
Fillet
app
rox. 1200 g
4–6 mins
6–8 mins
8 mins
45–50
55–60
65
105–135
160–190
195–225
Fillet
app
rox. 600 g
4–6 mins
6–8 mins
8 mins
45–50
55–60
65
90–120
130–155
160–190
Medallions
3–4 cm thick
1 per side
1–2 per side
2 per side
45–50
55–60
65
40–50
60–80
90–110
Sirloin joint
app
rox. 400 g
4–6 mins
6 mins
8 mins
45–50
55–60
65
90–120
120–145
145–175
Sirloin joint
app
rox. 600 g
4 mins
6–8 mins
8 mins
45–50
55–60
65
115–135
150–180
225–255
Sirloin joint
app
rox. 1500 g
8 mins
8–10 mins
10–12 mins
45–50
55–60
65
120–150
250–280
300–330
Rump steak
app
rox. 180 g
1 per side
1–2 per side
2 per side
45–50
55–60
65
50–60
80–90
120–140
* 45-50 °C rare / 55-60 °C medium / 65 °C well done
Searing time / Co
re temperature / Duration / Temperature setting