Sous-vide (vacuum) cooking
82
Reheating with the Sous-vide function
The durations specified in the table are guidelines only. You can increase the dura-
tion if necessary. The cooking duration only begins when the set temperature is
reached.
Food
[°C]
2
[min]
Medium
1
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
Pork tenderloin, 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 in a ratio of 1:2
(beans to liquid)
90
10
Shallots, whole
85
10
Temperature,
Time
1
Degree of cooking
The “well done” cooking degree uses a higher core temperature than “medium”, but results are
not the same as being well-done in the traditional sense.
2
Durations apply to vacuum-sealed food with an initial temperature of approx. 5 °C (refrigerator
temperature).
3
Reheat only in sauce.
