Sous-vide (vacuum) cooking
74
Food Added in
advance
[°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
Temperature / Cooking duration
* Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results
are not the same as for well done
in traditional roasting methods.
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