Sous-vide (vacuum) cooking
101
Food Added in
advance
[°C] [min.]
Sugar Salt Medium* Well-
done*
Meat
Duck breast, whole x 66 72 35
Saddle of lamb (on the bone) 58 62 50
Beef tenderloin, 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 “Well-done” degree of doneness has a higher core temperature than “Medium,” but
is not cooked through in the classical sense.
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