Operation Manual
Low temperature cooking
28
Veal cooking chart
Type of cut
[min] * [°C] [min]
Fillet
app
rox. 1200 g
5 mins
6 mins
6–7 mins
45–50
55–60
65
115–145
150–180
155–185
Fillet
app
rox. 600 g
4–6 mins
6 mins
6–8 mins
45–50
55–60
65
75–95
90–120
125–155
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
Steak
app
rox. 160 g
2 cm thick
1 per side
1–2 per side
2 per side
45–50
55–60
65
35–50
60–80
75–90
* 45-50 °C rare / 55-60 °C medium / 65 °C well done
Searing time / Co
re temperature / Duration / Temperature setting
Poultry cooking chart
Type of cut
[min] * [°C] [min]
Duck breast
approx. 350 g
5–6 mins 60
70
45–65
80–95
Chicken breast
app
rox. 160 g
2–3 per side 70 45–60
Poularde breast
app
rox. 250 g
2–3 per side 70 60–80
Turkey breast
app
rox. 800 g
6–8 mins 70 150–180
* Duck breast = 65°C medium / 70°C well done
Searing time / Co
re temperature / Duration / Temperature setting