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15 Cut of meat Searing time in minutes Core temperature* in °C Cooking duration in minutes Temperature range setting Lamb Rack of lamb approx. 170 g 2–4 2–4 60 65 45–60 85–100   Rack of lamb approx. 400 g 2–4 2–4 60 65 45–60 85–100   Boned rack of lamb approx. 600 g 2 per side 2 per side 60 65 45–60 95–110   Game Venison medallions 3–4 cm thick 2 per side 2 per side 60 65 65–80 95–110  Saddle of roebuck off the bone approx. 800 g 2 per side 2 per side 60 65 55–70 95–110  * 60 °C medium/65 °C well done Type of fish Searing time in minutes Core temperature* in °C Cooking duration in minutes Temperature range setting Fish Salmon 400 g 2 on the skin side 52 45–60  Trout (whole) approx. 350 g 2 per side 52 15–30  Blue eye trevalla 200 g No searing 52 75–90  Bream/Snapper (whole) approx. 480–500 g 2 per side 52 25–40  Sea bass (whole) approx. 480–500 g 2 per side 52 20–35 