Sous-vide (vacuum) cooking
Food
Meat
Duck breast, whole
Silverside of veal, whole
Saddle of lamb (on the
bone)
Beef fillet steak, 4 cm thick
Beef rump steak, 2.5 cm
thick
Pork fillet, whole
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.
68
Added in ad‐
vance
Sugar
Salt
x
x
x
[°C]
Medium*
Well-
done*
66
72
57
61
58
62
56
61
56
–
63
67
[min.]
35
360
50
120
120
60