Miele DGC 6300 - Page 87

Sous-vide (vacuum) cooking
87
Chart for reheating Sous-vide cooked food
Food  [°C]

2
[min]
Medium
1
Well
done
1
Meat
Saddle of lamb 58 62 30
Beef fillet steak, 4cm thick 56 61 30
Beef rump steak, 2.5cm thick 56 – 30
Pork fillet, whole 63 67 30
Vegetables
Cauliflower florets, medium to large
3
85 15
Kohlrabi, sliced
3
85 10
Fruit
Pineapple, sliced 85 10
Miscellaneous
Beans, white, soaked in a ratio of 1:2
(beans : liquid)
90 10
Shallots, whole 85 10
Temperature / Duration
1
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.
2
Durations apply for food with an initial temperature of approx. 5°C (refrigerator
temperature).
3
Reheat only in sauce.