Miele DGC 7580 Operating And Installation Instructions page 102

Sous-vide (vacuum) cooking
Food
Meat
Duck breast, whole
Saddle of lamb (on the bone)
Beef tenderloin, 1 1/2" (4 cm)
thick
Beef sirloin, 1" (2.5 cm) thick
Pork tenderloin, whole
 temperature,  duration
* Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results are
not the same as "Well done" in traditional roasting methods.
102
Added in advance
Sugar Salt
X
X
 [°F (°C)]
Medium* Done*
151 (66) 162 (72)
136 (58) 144 (62)
133 (56) 142 (61)
133 (56) –
145 (63) 153 (67)
 [min]
35
50
120
120
60