Advertisement
Sous-vide (vacuum) cooking
Food
Meat
Duck breast, whole
Saddle of lamb (on the bone)
Beef tenderloin, 4 cm thick
Beef rump steak, 2.5 cm thick
Pork fillet, whole
Temperature, duration
* 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.
80
Added in
advance
Sugar
Salt
x
x
[°C]
Medium*
Well-
done*
66
72
58
62
56
61
56
–
63
67
[min.]
35
50
120
120
60
Advertisement
