Miele DGC 7585 Operating and Installation instructions - Page 102
Added in advance, °F °C], Sugar, Medium, temperature, duration
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Sous-vide (vacuum) cooking Food Meat Duck breast, whole Saddle of lamb (on the bone) Beef tenderloin, 1 1/2" (4 cm) thick Beef sirloin, 1" (2.5 cm) thick Pork tenderloin, whole Added in advance Sugar Salt X X [°F (°C)] Medium* Done* 151 (66) 136 (58) 133 (56) 133 (56) 145 (63) 162 (72) 144 (62) 142 (61) - 153 (67) [min] 35 50 120 120 60 temperature, duration * Degree of doneness The "Done" degree of doneness uses a higher core temperature than "Medium". Results are not the same as "Well done" in traditional roasting methods. 102
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Sous-vide (vacuum) cooking
102
Food
Added in advance
[°F (°C)]
[min]
Sugar
Salt
Medium
*
Done
*
Meat
Duck breast, whole
X
151 (66)
162 (72)
35
Saddle of lamb (on the bone)
136 (58)
144 (62)
50
Beef tenderloin, 1 1/2" (4 cm)
thick
133 (56)
142 (61)
120
Beef sirloin, 1" (2.5 cm) thick
133 (56)
–
120
Pork tenderloin, whole
X
145 (63)
153 (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 “Well done” in traditional roasting methods.