# cooking times vary so much **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 11, 2018, 1:34pm UTC](https://community.anovaculinary.com/t/cooking-times-vary-so-much/12375 "2018-01-11T13:34:00Z")\ **Posts on this page:** 1\ **Showing post:** 3
**Author:** ![davidSATX](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/davidsatx/32/2122_2.png) [@davidSATX](https://community.anovaculinary.com/u/davidSATX)\ **Post date:** [January 11, 2018, 2:23pm UTC](https://community.anovaculinary.com/t/cooking-times-vary-so-much/12375/3 "2018-01-11T14:23:51Z")
You can think of it like this. When it says 1-4 hours your food will be done at 1 hour (up to temp) but you can hold it there for 4 hours with no degradation. Take a look at this post by one of the members here. It has great information about how time effects meat. > [@Flank steak time trials](https://community.anovaculinary.com/t/flank-steak-time-trials/12302): > > Flank steak is not one of my first choice meats, but I couldn’t pass up a big discount in the form of “$ off” stickers on the packages. I got 3 pieces and decided to try to figure out how long to cook them. My BBQ MO is to take my knobby meat hammer and beat it into submission, then rub it and let it sit for 12-24h. Then a quick sear and slice. With the APC I did all three pieces unseasoned at 130F/54C. I took the first piece out at 18h, the second at 36h and the last at 60h. At 18h… --- _[View the full topic](https://community.anovaculinary.com/t/cooking-times-vary-so-much/12375)._