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Food
Meat
Duck breast, whole
Rack of lamb
Beef tenderloin, 1 3/4" (4
cm) thick
Beef filet, 1" (2.5 cm) thick
Pork tenderloin, whole
Temperature / Cooking duration
* Degree of doneness
The "well done" degree of doneness has a higher core temperature than "medium," but is
not cooked through in the traditional sense.
Sous-vide (vacuum) cooking
Added in ad-
vance
Sugar
Salt
x
x
[°F / °C]
Medium*
Well 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
89
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