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Sous-vide (vacuum) cooking
98
Table for the reheating of food cooked with the sous-vide method
Food [°F / °C]
2
[min]
Medium
1
Well-
done
1
Meat
Rack of lamb 136 / 58 144 / 62 30
Beef filet steak, 1 3/4" (4 cm) thick 133 / 56 142 / 61 30
Beef rump steak, 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 in slices
3
185 / 85 10
Fruit
Pineapple in slices 185 / 85 10
Other food
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
194 / 90 10
Shallot, whole 185 / 85 10
Temperature / time
1
Degree of doneness
The "done" degree of doneness has a higher core temperature than "medium," but is not
cooked through in the classical sense.
2
The times apply for food with a starting temperature about 41°F / 5°C (refrigerator temper-
ature).
3
Reheat only cooked in sauce.
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