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14 Cooking chart Cut of meat Searing time in minutes Core temperature* in °C Cooking duration in minutes Temperature range setting Veal Medallions 3–4 cm thick 1 per side 2 per side 2 per side 45–50 55–60 65 40–55 60–75 90–105    Steak approx. 160 g 2 cm thick 1 per side 2 per side 2 per side 45–50 55–60 65 15–30 30–45 65–80    Beef Medallions 3–4 cm thick 1 per side 1–2 per side 2 per side 45–50 55–60 65 45–60 65–80 95–110    Sirloin steak approx. 170 g 1 per side 2 per side 2 per side 45–50 55–60 65 45–60 65–80 95–110    Rump steak approx. 200 g 1 per side 1–2 per side 2 per side 45–50 55–60 65 35–45 45–60 95–110    Pork Fillet approx. 550 g 6–8 total 65 90–110  Medallions approx. 4 cm thick 2 per side 65 85–100  * 45–50 °C rare/55–60 °C medium/65 °C well done