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Chart for reheating food cooked using the sous-vide function
Food
Meat
Saddle of lamb (on the bone)
Beef fillet steak, 4 cm thick
Beef rump steak, 2.5 cm thick
Pork fillet, whole
Vegetables
Cauliflower florets, medium to large
3
Kohlrabi, sliced
Fruit
Pineapple, sliced
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
Shallots, whole
Temperature / Duration
1
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.
2
Durations apply for food with an initial temperature of approx. 5 °C.
3
Reheat only in sauce.
Sous-vide (vacuum) cooking
medium
3
[°C]
1
well-
1
done
58
62
56
61
56
–
63
67
85
85
85
90
85
2
[min.]
30
30
30
30
15
10
10
10
10
91
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