Sous-vide (vacuum) cooking
64
Food Added in ad‐
vance
[°C] [min]
Sugar Salt Medium* Well done*
Meat
Duck breast, whole x 66 72 35
Silverside of veal, whole x 57 61 360
Saddle of lamb 58 62 50
Beef fillet steak, 4 cm thick 56 61 120
Beef rump steak, 2.5 cm
thick
56 – 120
Pork fillet, whole x 63 67 60
T
emperature / Cooking duration
* Degree of doneness
The "Done" degree of doneness has a higher core temperature than "Medium," but is not
coo
ked through in the classical sense.
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