Miele DGC 7660 Operating And Installation Instructions page 100

Sous-vide (vacuum) cooking
Food
Meat
Duck breast, whole
Saddle of lamb
Beef fillet steak, 4 cm thick
Beef rump steak, 2.5 cm
thick
Pork tenderloin, whole
 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.
100
Added in ad-
vance
Sugar Salt
x
x
 [°C]
Medium* Done*
66 72
58 62
56 61
56 –
63 67
 [min]
35
50
120
120
60