# 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:** 8
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 11, 2018, 11:41pm UTC](https://community.anovaculinary.com/t/cooking-times-vary-so-much/12375/8 "2018-01-11T23:41:05Z")
@lisawil, Welcome to your new favourite way to cook. You’ve also stumbled across one of the most commonly asked questions. The guys have done a good job at explaining. If you want to go further into it there’s a bunch of threads on this forum dedicated to people asking the same question. 🙂 Here’s one for some further reading: > [@Many steaks at once](https://community.anovaculinary.com/t/many-steaks-at-once/8950/6): > > A little about time selection… ‘Doneness’ is a function of temperature. So it is a matter of selecting a temperature that will produce the finish that you like. For your medium rare 129F is a good starting point. Time is more flexible. Firstly, you need to cook your steak long enough for the centre to reach the desired temperature (which is where the thickness comes into the calculation). The warmth moves through the meat at approximately 1/2 inch per half hour. So the minimum suggested time … --- _[View the full topic](https://community.anovaculinary.com/t/cooking-times-vary-so-much/12375)._