Källa: Kitchenlab.se
| Typ av råvara/kött | Temp | Min | Bäst | Max | |
| FLÄSKKÖTT | |||||
| Fläskfilé | Rare | 60°C | 1 h | 1 h | 2,5 h |
| Fläskfilé | Medium | 65°C | 1 h | 1 h | 2 h |
| Fläskfilé | Well Done | 70°C | 1 h | 1 h | 1,5 h |
| Fläskkotlett | Rare | 60°C | 1 h | 1 h | 2,5 h |
| Fläskkotlett | Medium | 65°C | 1 h | 1 h | 2 h |
| Fläskkotlett | Well Done | 70°C | 1 h | 1 h | 1,5 h |
| Fläskstek | Rare | 60°C | 2,5 h | 3-3,5 h | 5-6 h |
| Fläskstek | Medium | 65°C | 2,5 h | 3 h | 4 h |
| Fläskstek | Well Done | 70°C | 2,5 h | 3 h | 3,5 h |
| Fläskbog | Rare | 60°C | 8 h | 14-18 h | 24 h |
| Fläskbog | Medium | 65°C | 8 h | 10-14 h | 24 h |
| Fläskbog | Well Done | 85°C | 6 h | 8 h | 16 h |
| Fläsksida | Rare | 60°C | 8 h | 14-18 h | 24 h |
| Fläsksida | Medium | 65°C | 8 h | 10-14 h | 24 h |
| Fläsksida | Well Done | 80-85°C | 6 h | 8 h | 16 h |
| KYCKLING | |||||
| Kycklingfile | Medium | 65°C | 45 min | 1-1,5 h | 2 h |
| Kycklingfile | Well Done | 72°C | 1 h | 1-1,5 h | 3 h |
| Kycklinglår | Medium | 65°C | 1 h | 1,5 h | 4-5h |
| Kycklinglår | Well Done | 72°C | 1 h | 1,5 h | 3 h |
| NÖTKÖTT | |||||
| Ryggbiff | Rare | 54°C | 45 min | 1,5 h | 3 h |
| Ryggbiff | Medium | 58°C | 45 min | 1,5 h | 3 h |
| Ryggbiff | Well Done | 70°C | 45 min | 1,5 h | 3 h |
| Oxfilé | Rare | 54°C | 45 min | 1,5 h | 3 h |
| Oxfilé | Medium | 58°C | 45 min | 1,5 h | 3 h |
| Oxfilé | Well Done | 70°C | 45 min | 1,5 h | 3 h |
| Entrecote, skivad, utan ben | Rare | 54°C | 1 h | 1,5 h | 3 h |
| Entrecote, skivad, utan ben | Medium | 58°C | 1 h | 1,5 h | 3 h |
| Entrecote, skivad, utan ben | Medium/well | 65°C | 1 h | 1,5 h | 3 h |
| Entrecote, skivad, utan ben | Well Done | 70°C | 1 h | 1,5 h | 3 h |
| Entrecote på ben | Rare | 56°C | 5 h | 7-8 h | 16 h |
| Entrecote på ben | Medium | 60°C | 5 h | 6 h | 14 h |
| Entrecote på ben | Medium/well | 65°C | 5,5 h | 5,5 h | 12 h |
| Entrecote på ben | Well Done | 70°C | 5 h | 5 h | 10 h |
| Oxbringa | Rare | 58°C | 24 h | 24 h | 48 h |
| Oxbringa | Medium | 65°C | 16 h | 16 h | 24 h |
| Oxbringa | Well Done | 85°C | 6-8 h | 8 h | 18 h |
| Högrev | Rare | 58°C | 24 h | 24 h | 48 h |
| Högrev | Medium | 65°C | 16 h | 16 h | 24 h |
| Högrev | Well Done | 85°C | 6-8 h | 8 h | 18 h |
| Flankstek | Rare | 58°C | 24 h | 24 h | 48 h |
| Flankstek | Medium | 65°C | 16 h | 16 h | 24 h |
| Flankstek | Well Done | 85°C | 6-8 h | 8 h | 18 h |
| FISK | |||||
| Fiskfilé | Rare | 40°C | 30 min | 40 min | 1 h |
| Fiskfilé | Medium | 50°C | 30 min | 40 min | 1 h |
| Fiskfilé | Well Done | 60°C | 30 min | 40 min | 1 h |
| GRÖNT | |||||
| Morot och palsternacka | 85°C | 15 min | 15 min | 20 min | |
| Sparris | 85°C | 15 min | 15 min | 20 min | |
| Potatis | 85°C | 1 h | 1 h | 3 h | |
| Broccoli | 85°C | 20 min | 20 min | 30-45 min |