Cinder Grill Sous Vide Cooking Guide of Recipes and Food Temperatures

Food Guide

Use the app for a guided cook to temperature. Otherwise, just turn Cinder on and turn the knob to set the desired temperature.

These are recommended temperatures for cooking using Cinder Grill. Download Cinder App on iOS and Android for more recommended cook temperatures. These temperatures closely match the temperature recommendations for sous-vide cooking.

Beef

Picanha or Sirloin Cap or Rump Cap
Medium Rare: 131°F
Medium: 134-139°F

Rib Eye
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

New York Strip
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Filet Mignon
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Porterhouse
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Flank Steak
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Top Sirloin
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

T-Bone
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Tri-Tip
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Hamburger
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Short Rib

Other
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Pork

Bacon
Sear Mode at 450°F for 6-8 minutes

Pork Belly
165°F (Takes ~90 minutes)

Pork Chops
Rare: 136°F
Medium Rare: 140°F
Medium: 143°F
Well Done: 158°F

Tenderloin
Medium Rare: 130°F
Medium: 140°F
Medium Well: 150°F
Well Done: 160°F

Lamb

Leg of Lamb
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Lamb Loin Chops
Rare: 127°F
Medium Rare: 131°F
Medium: 136°F
Medium Well: 140°F
Well Done: 150°F

Poultry

Chicken - dark meat
Firm and Juicy: 150°F
Tender: 165°F

Chicken - light meat
Firm and Juicy: 150°F
Tender: 165°F

Duck
Rare: 129°F
Medium Rare: 133°F
Medium: 136°F
Medium Well: 144°F
Well Done: 154°F

Fish and Seafood

Salmon
Buttery soft: 104°F
Light flakes: 113°F
Flaky: 122°F
Very flaky: 131°F
Well done: 140°F

Scallops
Rare: 125°F
Medium: 131°F

Sea Bass
Tender and flaky: 132°F

Tuna (Steaks)
Seared tuna: Sear Mode at 450°F for 1 minute
Very moist: 110°F
Meaty and juicy: 115°F
Firm and dry: 120°F

Vegetables

Asparagus
400°F for 6-8 minutes

Broccolini / Broccoli
400°F for 6-8 minutes

Cauliflower (Steak)
187°F, then sear mode for 45+ seconds with butter

Eggplant/Aubergine
185°F, then sear for 45+ seconds

Fruit

Apples (Pie Filling)
170°F, for 10 minutes

Other (grilled sandwiches, breakfast)

Fried Eggs
400°F for 3 minutes, with a splash of oil
Flip as desired for over easy, medium, hard

French Toast
400°F for 90 seconds

Grilled Cheese
145°F, then sear for 45 seconds

Halloumi
Sear at 450°F for 45+ seconds

Parmesan Crisps or Fricos
375°F: Sprinkle a quarter of a cup of grated parmesan directly onto the grill in a thin, even circle. After 1 minute, when the cheese is fully melted and golden brown, switch off Cinder and leave to cool for an additional minute before removing the crisps with wooden tongs or a spoon. 

Pancakes
400°F, three minutes on one side, two minutes on the other side

Tofu
145°F, then optional sear for 45 seconds on each side

 

Precision Temperature Cooking - This sous vide style cooking brings the entire food to a specific temperature. The food can be held until ready, and is often seared afterwards. Use the app to set up this kind of cooking and be notified when the temperature is reached.

Searing - High temperature searing for a minimal length of time means less heat reaches the center of your meat. This creates various flavor reactions such as Maillard browning, caramelization, and pyrolysis char. If you sear with oil, you'll get a deeper crust and more even sear as oil fills in the gaps at the surface of food and helps accelerate heat transfer. Use a high temperature oil with a smoke point above the searing temperature.

Cinder's searing function runs at 450°F and has a 45-second timer when the knob is pressed down. Crank the dial all the way up to maximum to start this mode.

Frying - If Cinder is placed on a flat surface, it is possible to pour enough cooking oil in the center to pan fry, for example battered dover sole. 350° is the magic temperature for frying with Cinder Grill. You can lower the top to reduce splatter.

Browning/Caramelizing - 275°F to 350°F can be used to set and forget vegetables. For example, sliced onions will brown, and brown more, but not burn, around 300°. Eggplant, brushed with olive oil, cooks well at higher temperatures.

Griddle - You can use Cinder Grill as a precision temperature griddle with a cooking surface at just the right temperature for you. This is great for frying eggs, cooking perfect pancakes. Check out our library of Cinder Grill recipes for more!