Thanks so much for this post. Answered my burning question about how long it really takes for the heat to penetrate the food. I saw wildly different times on how to cook lamb - from 6 hrs - 24 hrs. What??? I ended up cooking lamb steaks, no bone, from the leg for 6 hours at 62 degrees C. Next time I’ll do it a hair less. I prefer a little more medium than rare but these were definitely more on the medium side. We don’t eat beef or pork, but want to do fish so it is not overcooked, and chicken. Can’t wait to try the cod recipe. I love the texture of cod but it can get dry.