Sous-vide (vacuum) cooking
85
Food Added in
advance
[°C] [min]
Sugar Salt Medium* Well done*
Meat
Duck breast, whole x 66 72 35
Saddle of lamb 58 62 50
Beef fillet steak, 4cm thick 56 61 120
Beef rump steak, 2.5cm
thick
56 – 120
Pork fillet, whole x 63 67 60
Temperature / 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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