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21 Cooking charts Reheating using the Sous-vide function 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 [°C] 2 [min.] Medium 1 Well-done 1 Meat Saddle of lamb (on the bone) 58 62 30 Beef tenderloin, 4 cm thick 56 61 30 Beef rump steak, 2.5 cm thick 56 – 30 Pork fillet, whole 63 67 30 Vegetables Cauliflower florets, medium to large 3 85 15 Kohlrabi, sliced 3 85 10 Fruit Pineapple, sliced 85 10 Other Beans, white, soaked at a 1:2 ratio (beans to liquid) 90 10 Shallots, whole 85 10 Temperature, duration 1 Degree of doneness The “Well-done” degree of doneness has a higher core temperature than “Medium”, but is not cooked through in the classical sense. 2 The durations apply to vacuum-sealed food with an initial temperature of approx. 5 °C (refrigerator temperature). 3 Reheat only in sauce.