Sous-vide (vacuum) cooking
96
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, 4 cm thick
56
61
30
Beef rump steak, 2.5 cm 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.
Summary of Contents for DGC 7440
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