Sous-vide (vacuum) cooking
96
Food Added in ad-
vance
[°C] [min]
Sugar Salt Medium* 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 tenderloin, whole x 63 67 60
Temperature Duration
* Degree of cooking
The “well done” cooking degree uses a higher core temperature than “medium”, but res-
ults are not the same as being well-done in the traditional sense.
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