Miele DG 7440 Operating And Installation Instructions page 78

Sous-vide (vacuum) cooking
The cooking durations given in the tables are guidelines only. We recommend
selecting the shorter duration initially. You can cook for longer if necessary. The
cooking duration only begins when the set temperature is reached.
Food
Fish
Blue eye trevalla/Ling fillet, 2.5 cm thick
Salmon fillet, 2–3 cm thick
Stargazer/Monkfish fillet
Pikeperch fillet, 2 cm thick
Vegetables
Cauliflower florets, medium to large
Hokkaido pumpkin, sliced
Kohlrabi, sliced
White asparagus, whole
Sweet potato, sliced
Fruit
Pineapple, sliced
Apples, sliced
Baby bananas, whole
Peaches, halved
Rhubarb chunks
Plums, halved
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
Prawns, peeled and deveined
Hen's egg, whole
Scallops, removed from shell
Shallots, whole
 Temperature,  duration
78
Added in advance
Sugar Salt
x
x
x
x
x
x
x
x x
x
x
x
x
x
x
x
x x
 [°C]  [min.]
54 35
52 30
62 18
55 30
85 40
85 15
85 30
85 22–27
85 18
85 75
80 20
62 10
62 25–30
75 13
70 10–12
90 240
56 19–21
65–66 60
52 25
85 45–60