Operating instructions/Installation instructions

Sous-vide (vacuum) cooking
100
Food Added in
advance
 [°C]  [min]
Sugar Salt Medium* 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 tenderloin, whole x 63 67 60
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.