Miele DGC 7585 Operating and Installation instructions - Page 104

Reheating in the Sous-vide operating mode

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Sous-vide (vacuum) cooking Reheating in the Sous-vide operating mode 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 Meat Saddle of lamb (on the bone) Beef tenderloin, 1 1/2" (4 cm) thick Beef sirloin, 1" (2.5 cm) thick Pork tenderloin, whole Vegetables Cauliflower florets, medium to large3 Kohlrabi, sliced3  [°F (°C)] Medium1 Done1 2 [min] 136 (58) 144 (62) 30 133 (56) 142 (61) 30 133 (56) - 30 145 (63) 153 (67) 30 185 (85) 15 185 (85) 10 Fruit Pineapple, sliced Other Beans, white, soaked at a 1:2 ratio (beans to liquid) Shallot, whole 185 (85) 10 195 (90) 10 185 (85) 10  temperature,  duration 1 Degree of cooking The "Done" degree of cooking uses a higher core temperature than "Medium". Results are not the same as "Well done" in traditional roasting methods. 2 The durations apply to vacuum-sealed food with an initial temperature of approx. 40°F (5°C) (refrigerator temperature). 3 Reheat only in sauce. 104

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Sous-vide (vacuum) cooking
104
Reheating in the Sous-vide operating mode
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
[°F (°C)]
2
[min]
Medium
1
Done
1
Meat
Saddle of lamb (on the bone)
136 (58)
144 (62)
30
Beef tenderloin, 1 1/2" (4 cm) thick
133 (56)
142 (61)
30
Beef sirloin, 1" (2.5 cm) thick
133 (56)
–
30
Pork tenderloin, whole
145 (63)
153 (67)
30
Vegetables
Cauliflower florets, medium to large
3
185 (85)
15
Kohlrabi, sliced
3
185 (85)
10
Fruit
Pineapple, sliced
185 (85)
10
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
195 (90)
10
Shallot, whole
185 (85)
10
 temperature,
 duration
1
Degree of cooking
The “Done” degree of cooking uses a higher core temperature than “Medium”. Results are not
the same as “Well done” in traditional roasting methods.
2
The durations apply to vacuum-sealed food with an initial temperature of approx. 40°F (5°C)
(refrigerator temperature).
3
Reheat only in sauce.