Table of Contents
Advertisement
Table for the reheating of food cooked with the sous-vide method
Food
Meat
Rack of lamb
Beef filet steak, 1 3/4" (4 cm) thick
Beef rump steak, 1" (2.5 cm) thick
Pork tenderloin, whole
Vegetables
Cauliflower florets, medium to large
3
Kohlrabi in slices
Fruit
Pineapple in slices
Other food
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
Shallot, whole
Temperature / time
1
Degree of doneness
The "done" degree of doneness has a higher core temperature than "medium," but is not
cooked through in the classical sense.
2
The times apply for food with a starting temperature about 41°F / 5°C (refrigerator temper-
ature).
3
Reheat only cooked in sauce.
Sous-vide (vacuum) cooking
Medium
136 / 58
133 / 56
133 / 56
145 / 63
3
[°F / °C]
1
Well-
1
done
144 / 62
142 / 61
–
153 / 67
185 / 85
185 / 85
185 / 85
194 / 90
185 / 85
2
[min]
30
30
30
30
15
10
10
10
10
91
Advertisement
Table of Contents
