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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 results 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
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