Operating Instructions and Installation Instructions

Sous-vide (vacuum) cooking
97
Food Added in ad‐
vance
 [°C]  [min]
Sugar Salt Medium* Well done*
Meat
Duck breast, whole x 66 72 35
Saddle of lamb 58 62 50
Beef fillet steak, 4 cm thick 56 61 120
Beef rump steak, 2.5 cm
thick
56 – 120
Pork fillet, whole x 63 67 60
 Temperature /  Duration
* Degree of doneness
The "Done" degree of doneness uses a higher core temperature than "Medium". Results
are not the same as for well done in trad
itional roasting methods.