Miele DGC 6300 Operating And Installation Instructions page 87

Chart for reheating Sous-vide cooked food
Food
Meat
Saddle of lamb
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
Miscellaneous
Beans, white, soaked in a ratio of 1:2
(beans : liquid)
Shallots, whole
 Temperature /  Duration
1
Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results are
not the same as for well done in traditional roasting methods.
2
Durations apply for food with an initial temperature of approx. 5 °C (refrigerator
temperature).
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
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