Beef

Lamb

Fish

Poultry

Pork

Type	Weight/Size	Method	Temperature	Duration	Rare	Medium	Well Done
RUMP STEAK, FILLET STEAK, T-BONE STEAK	Approx. 2.5 cm thick		200 - 220°C	10 - 12 min.
OX STEAK	Approx. 4 cm thick			14 - 16 min.
BEEF ROAST FROM PRIME RIB	Approx. 2.5 kg		140 - 150°C	1.5 - 2 hours
SIRLOIN (WITHOUT BONE)	1.8 - 2.8 Kg		130°C	2 - 2.5 hours
BRISKET	Approx. 2.5 kg			2.5 - 3 hours
VEAL STEAK	Approx. 2 cm thick		180°C	10 - 12 min.		58 - 60°C	70 - 78°C
VEAL STEAK	Approx. 2.5 cm thick		180°C	Approx. 14 min.
VEAL STEAK	Approx. 3.5 cm thick		180°C	16 - 18 min.
HAMBURGER	Approx. 2 cm thick		180 - 200°C	Approx. 10 - 12 min.	52 - 55°C	58 - 60°C	68 - 70 °C

*This is just the estimated burn time. The exact burn time depends on many factors such as outdoor temperature and the size of the food