5 Uses
13
Searing and completion times
All tender pieces of beef, pork, veal and lamb are suitable for low temperature
cooking. Searing and cooking times depend on the thickness and weight of
the meat.
The searing times refer to the sealing of the meat in hot fat in a pan on the
hob.
Dish
Searing on the hob
Completion in the
appliance
Small pieces of meat
Small escalopes
1–3 minutes on all sides
30–50 minutes
Steaks or medallions
1–2 minutes per side
40–60 minutes
Medium sized pieces
Pork fillet (400–600 g)
4–5 minutes on all sides
75–120 minutes
Lamb loin (ca. 150–300 g)
2–3 minutes per side
50–60 minutes
Topside of beef, topside of veal
thick end,
chuck of beef, tenderloin
of beef, middle loin of pork,
tenderloin of pork (to 900 g)
10–15 minutes on all sides
120–240 minutes
Large pieces of meat
Fillet of beef, topside of beef,
topside of veal thick end,chuck of
beef, tenderloin of beef
(from 900 g)
10–15 minutes on all sides
180–270 minutes
Roast beef (1.1–2 kg)
8–10 minutes on all sides
210–300 minutes