Sous-vide (vacuum) cooking
101
Chart for reheating Sous-vide cooked food
Food
[°C]
2
[min]
Medium
1
Well
done
1
Meat
Saddle of lamb
58
62
30
Beef fillet steak, 4 cm thick
56
61
30
Beef rump steak, 2.5 cm thick
56
–
30
Vegetables
Cauliflower florets, medium to large
3
85
15
Kohlrabi, sliced
3
85
10
Fruit
Pineapple, sliced
85
10
Miscellaneous
Beans, white, soaked in a ratio of 1:2
(beans : liquid)
90
10
Shallots, whole
85
10
Temperature /
Duration
1
Degree of doneness
The „Done“ degree of doneness uses a higher core temperature than „Medium“. Results are
not the same as for well done in traditional roasting methods.
2
Durations apply for food with an initial temperature of approx. 5 °C (refrigerator
temperature).
3
Reheat only in sauce.