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Sous-vide (vacuum) cooking
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
Meat
Saddle of lamb (on the bone)
Beef tenderloin, 4 cm thick
Beef rump steak, 2.5 cm thick
Pork fillet, whole
Vegetables
Cauliflower florets, medium to large
3
Kohlrabi, sliced
Fruit
Pineapple, sliced
Other
Beans, white, soaked at a 1:2 ratio (beans to liquid)
Shallots, whole
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.
82
Medium
3
[°C]
1
Well-
1
done
58
62
56
61
56
–
63
67
85
85
85
90
85
2
[min.]
30
30
30
30
15
10
10
10
10
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