42 ENGLISH
TABLE: LOW TEMPERATURE COOKING (REFERENCE
VALUES)
Application
Quantity
Roast gently on the
cooking plate
Cooking
times
Beef
Completely rare
1kg
on all sides, on each
2min.
1hr
Rare
10kg
on all sides, on each 3min
1.25hrs
Medium
1kg
on all sides, on each 3min
1.75 hrs
well-done
1kg
on all sides, on each 3min
2.25hrs –
2.5hrs.
Roast beef in one
piece
1kg
on all sides, on each 3min
3 hrs rare
4.5 hrs
medium
Veal
Filet, whole
1kg
on all sides, on each
2min.
1.75 – 2hrs.
Loin, in one piece
1kg
on all 4 sides, on each
3min.
2 – 2.5hrs.
Roast, vat
1kg
on all sides, on each
3min.
2 – 2.5hrs.
Roast, shoulder
1kg
on all aides, on each
3min.
2.5hrs.
Porc
Filet, whole
500-600 g
on all sides, on each
2min.
1.5hrs
Loin
600 -
1000g
all around 10-15min.
2 - 3hrs
Lamb
Gigot with haunch
2kg
on all sides, on each
4min.
3 – 4hrs
Gigot steak of the
haunch
2kg
on all sides, on each 2min
0.75-1hr
Filet
400g
on all sides, on each 2min 1 – 1.25hrs.
If you wish to keep the cooked meat warm, put the setting back to 60° C. We
recommend not to use the warming function for more than 1hr.
