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Sous-vide (vacuum) cooking
103
Reheating in the Sous-vide function
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 [°C]
2
[min.]
Medium
1
Well-
done
1
Meat
Saddle of lamb (on the bone) 58 62 30
Beef tenderloin, 4cm thick 56 61 30
Beef rump steak, 2.5cm thick 56 – 30
Pork fillet, whole 63 67 30
Vegetables
Cauliflower florets, medium to large
3
85 15
Kohlrabi, sliced
3
85 10
Fruit
Pineapple, sliced 85 10
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
90 10
Shallots, whole 85 10
Temperature, duration
1
Degree of doneness
The “Well-done” degree of doneness has a higher core temperature than “Medium,” but
is not cooked through in the classical sense.
2
The durations apply to vacuum-sealed food with an initial temperature of approx. 5°C
(refrigerator temperature).
3
Reheat only in sauce.
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