Meat second courses

Duck Breast

1.1-1.15 in thick

Chilling (pre-cooled to 0°C / 32°F)
2 hours
Freezing raw product (pre-cooled to 0°C / 32°F)
2 hours 5 minutes
Freezing cooked product (pre-cooled to 0°C / 32°F)
2 hours 15 minutes
Freezing sliced product (pre-cooled to 0°C / 32°F, about 0.7 in thick)
1 hour
Low temperature cooking (with initial searing 85°C at the core and 60°C in the chamber) (pre-heated to 85°C / 185°F)
1 hour 30 minutes
Thawing whole product (15°C / 59°F)
2 hours 30 minutes
Thawing sliced product (15°C / 59°F)
1 hour 20 minutes
Dish ready, whole & cooled (80°C / 176°F in the chamber)
1 hour 50 minutes
Dish ready, sliced & cooled (65°C / 149°F)
30 minutes

Roast Beef

28.2 oz

Chilling (pre-cooled to 0°C / 32°F)
2 hours
Freezing raw product (precooled to 0°C / 32°F)
3 hours 10 minutes
Freezing cooked product (pre-cooled to 0°C / 32°F)
2 hours 40 minutes
Freezing sliced product (pre-cooled to 0°C / 32°F)
1 hour 30 minutes
Low temperature cooking (pre-heated to 85°C / 185°F)
1 hour 30 minutes
Thawing whole product (15°C / 59°F)
4 hours 30 minutes
Thawing sliced product (15°C / 59°F, .19 in thick)
1 hour

Beef Fillet

1.5 in thick

Chilling (pree-cooled to 0°C / 32°F)
2 hours
Freeze raw product (pre-cooled to 0°C / 32°F)
2 hours 40 minutes
Freezing cooked product (pre-cooled to 0°C / 32°F)
2 hours 30 minutes
Freezing sliced product (pre-cooled to 0°C / 32°F 0.7 in thick)
1 hour
Low temperature cooking (pre-heated to 75°C / 167°F in the chamber, 55°C / 131°F at the core)
1 hour 20 minutes
Thawing whole product (15°C / 59°F)
1 hour 20 minutes
Thawing sliced product (15°C / 59°F)
2 hours
Dish ready, whole & cooled (65°C / 149°F)
30 minutes

Pork Fillet

1.5 in thick

Chilling (pre-cooled to 0°C / 32°F)
2 hours
Freeze raw product (pre-cooled to 0°C / 32°F)
2 hours 35 minutes
Freezing cooked product (pre-cooled to 0°C / 32°F)
1 hour 45 minutes
Freezing sliced product (pre-cooled to 0°C / 32°F 0.7 in thick)
1 hour
Low temperature cooking (pre-heated to 85°C / 185°F)
1 hour 30 minutes
Thawing whole product (15°C / 59°F)
1 hour 20 minutes
Dish ready, whole & cooled (70°C / 158°F in the chamber)
1 hour 45 minutes
Dish ready, sliced & cooled (65°C / 149°F in the chamber)
30 minutes

Chicken Breast

.98 in thick

Chilling (pre-cooled to 0°C / 32°F)
1 hour 40 minutes
Freeze raw product (pre-cooled to 0°C / 32°F)
1 hour
Freezing cooked product (pre-cooled to 0°C / 32°F)
1 hour 45 minutes
Low temperature cooking (pre-heated to 85°C / 185°F)
3 hours
Thawing (9°C / 48°F)
1 hour 50 minutes
Dish ready, cooked & cooled (65°C / 149°F)
1 hour

Meatballs

1.1 in in diameter

Chilling (pree-cooled to 0°C / 32°F)
1 hour 5 minutes
Freeze raw product (pre-cooled to 0°C / 32°F)
1 hour
Freezing cooked product (pre-cooled to 0°C / 32°F)
1 hour 20 minutes
Thawing whole product (15°C / 59°F)
1 hour
Dish ready, cooked & cooled (65°C / 149°F)
1 hour

Escapole

.39 in thick

Freeze raw product (pre-cooled to 0°C / 32°F)
45 minutes
Thawing (25°C / 77°F)
50 minutes

Roast Veal

2.7 in thick

Chilling (pree-cooled to 0°C / 32°F)
1 hour 40 minutes
Freeze raw product (pre-cooled to 0°C / 32°F)
3 hours 20 minutes
Freezing sliced cooked product (pre-cooled to 0°C / 32°F about .59 in thick)
2 hour 40 minutes
Freezing whole cooked product (pre-cooled to 0°C / 32°F)
2 hour 40 minutes
Thawing whole product (15°C / 59°F)
2 hours 10 minutes
Dish ready, whole & cooled (75°C / 167°F in the chamber)
2 hours
Dish ready, sliced & cooled (65°C / 149°F)
40 minutes