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Reheating in the Sous-vide operating mode
The durations specified in the chart are guidelines only. You can make the duration
longer if necessary. The cooking duration only begins when the set temperature is
reached.
Food
Meat
Saddle of lamb (on the bone)
Beef tenderloin, 1 1/2" (4 cm) thick
Beef sirloin, 1" (2.5 cm) thick
Pork tenderloin, whole
Vegetables
Cauliflower florets, medium to large
3
Kohlrabi, sliced
Fruit
Pineapple, sliced
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
Shallot, whole
temperature, duration
1
Degree of cooking
The "Done" degree of cooking uses a higher core temperature than "Medium". Results are not
the same as "Well done" in traditional roasting methods.
2
The durations apply to vacuum-sealed food with an initial temperature of approx. 40°F (5°C)
(refrigerator temperature).
3
Reheat only in sauce.
Sous-vide (vacuum) cooking
Medium
136 (58)
133 (56)
133 (56)
145 (63)
3
[°F (°C)]
1
1
Done
144 (62)
142 (61)
–
153 (67)
185 (85)
185 (85)
185 (85)
195 (90)
185 (85)
2
[min]
30
30
30
30
15
10
10
10
10
105
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