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Reheating with the Sous-vide function
The durations specified in the table are guidelines only. You can increase the dura-
tion if necessary. The cooking duration only begins when the set temperature is
reached.
Food
Meat
Saddle of lamb
Beef fillet steak, 4 cm thick
Beef rump steak, 2.5 cm thick
Pork tenderloin, whole
Vegetables
Cauliflower florets, medium to large
3
Kohlrabi, sliced
Fruit
Pineapple, sliced
Other
Beans, white, soaked in a ratio of 1:2
(beans to liquid)
Shallots, whole
Temperature, Time
1
Degree of cooking
The "well done" cooking degree uses a higher core temperature than "medium", but results are
not the same as being well-done in the traditional sense.
2
Durations apply to vacuum-sealed food with an initial temperature of approx. 5 °C (refrigerator
temperature).
3
Reheat only in sauce.
Sous-vide (vacuum) cooking
Medium
3
[°C]
1
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
93
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