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Sous-vide (vacuum) cooking
97
Reheating in the Sous-vide operating mode
The durations specified in the chart are guidelines only. You can make the duration
longer if necessary. The cooking duration only begins when the set temperature is
reached.
Food [°F (°C)]
2
[min]
Medium
1
Done
1
Meat
Saddle of lamb (on the bone) 136 (58) 144 (62) 30
Beef tenderloin, 1 1/2" (4cm) thick 133 (56) 142 (61) 30
Beef sirloin, 1" (2.5cm) thick 133 (56) – 30
Pork tenderloin, whole 145 (63) 153 (67) 30
Vegetables
Cauliflower florets, medium to large
3
185 (85) 15
Kohlrabi, sliced
3
185 (85) 10
Fruit
Pineapple, sliced 185 (85) 10
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
195 (90) 10
Shallot, whole 185 (85) 10
temperature, duration
1
Degree of cooking
The “Done” degree of cooking uses a higher core temperature than “Medium”. Results are not
the same as “Well done” in traditional roasting methods.
2
The durations apply to vacuum-sealed food with an initial temperature of approx. 40°F (5°C)
(refrigerator temperature).
3
Reheat only in sauce.
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