Page 91 - Miele Combi Steam Oven

 Temperature  Duration *
Sous-vide (vacuum) cooking
Food
Added in ad- vance
 [°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
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.
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