# Explain 1-4 hours **URL:** \ **Category:** First Cook Essentials\ **Created:** [November 23, 2017, 2:50am UTC](https://community.anovaculinary.com/t/explain-1-4-hours/10544 "2017-11-23T02:50:37Z")\ **Posts on this page:** 1\ **Showing post:** 3
**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:** [November 23, 2017, 7:13am UTC](https://community.anovaculinary.com/t/explain-1-4-hours/10544/3 "2017-11-23T07:13:23Z")
Not only is there the texture variable, there is also the thickness variable. And then there’s the quality variable as well. To save me writing the whole explanation of why the time variations, here’s one I prepared earlier. 🙂 > [@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/explain-1-4-hours/10544)._