Sous Vide Garzeiten
Rind
| Garstufe | Dicke | Grad | Dauer | |
| Steak | rare | 1,5 cm | 50-54°C | 50 min |
| Steak | medium rare | 1,5 cm | 54-56°C | 50 min |
| Steak | medium | 1,5 cm | 60-65°C | 50 min |
| Steak | rare | 2,5 cm | 50-54°C | 70 min |
| Steak | medium rare | 2,5 cm | 54-56°C | 70 min |
| Steak | medium | 2,5 cm | 60-65°C | 70 min |
| Steak | rare | 4 cm | 50-54°C | 120 min |
| Steak | medium rare | 4 cm | 54-56°C | 120 min |
| Steak | medium | 4 cm | 60-65°C | 120 min |
Schwein
| Garstufe | Dicke | Grad | Dauer | |
| Kotelett, Nacken | rare | 2-3 cm | 52-55°C | 60 min |
| Kotelett, Nacken | medium rare | 2-3 cm | 55-60°C | 60 min |
| Kotelett, Nacken | medium | 2-3 cm | 60-65°C | 60 min |
| Filet | rare | 4-5 cm | 52-55°C | 90 min |
| Filet | medium rare | 4-5 cm | 55-60°C | 90 min |
| Filet | medium | 4-5 cm | 60-65°C | 90 min |
| Spareribs | rare | 52-55°C | 16-24 Std | |
| Spareribs | medium rare | 55-60°C | 16-24 Std | |
| Spareribs | medium | 60-65°C | 16-24 Std |
Lamm
| Garstufe | Dicke | Grad | Dauer | |
| Rückenfilet Radaz | medium | 2-3 cm | 56 °C | 80 min |
| Filet | rare | 2 cm | 55-60°C | 40 min |
| Filet | medium rare | 2 cm | 60-65°C | 40 min |
| Filet | medium | 2 cm | 65-68°C | 40 min |
| Medaillon | rare | 3 cm | 55-60°C | 50 min |
| Medaillon | medium rare | 3 cm | 60-65°C | 50 min |
| Medaillon | medium | 3 cm | 65-68°C | 50 min |
| Keule ohne Knochen | rare | 55-60°C | 24 Std | |
| Keule ohne Knochen | medium rare | 60-65°C | 24 Std | |
| Keule ohne Knochen | medium | 65-68°C | 24 Std | |
| Rücken Rippenstück | rare | 55-60°C | 150 min | |
| Rücken Rippenstück | medium rare | 60-65°C | 150 min | |
| Rücken Rippenstück | medium | 65-68°C | 150 min | |
| Schulter | rare | 55-60°C | 16 Std | |
| Schulter | medium rare | 60-65°C | 16 Std | |
| Schulter | medium | 65-68°C | 16 Std |
Wild
| Garstufe | Dicke | Grad | Dauer | |
|---|---|---|---|---|
| Rehfilet | medium rare | 2-3 cm | 52-55°C | 40 min |
| Rehfilet | medium | 2-3 cm | 55-60°C | 40 min |
| Rehrücken (ohne Knochen) | medium rare | 2-3 cm | 52-55°C | 40 min |
| Rehrücken (ohne Knochen) | medium | 2-3 cm | 55-60°C | 40 min |
| Rehrücken (ohne Knochen) | well done | 2-3 cm | 60-65°C | 40 min |
| Hirschrücken | medium rare | 2-3 cm | 52-55°C | 50 min |
| Hirschrücken | medium | 2-3 cm | 55-60°C | 50 min |
| Hirschrücken | well done | 2-3 cm | 60-65°C | 50 min |
| Wildschweinfilet | 2-3 cm | 58°C | 45 min | |
| Wildschweinrücken | medium rare | 2-3 cm | 52-55°C | 50 min |
| Wildschweinrücken | medium | 2-3 cm | 55-60°C | 50 min |
| Wildschweinrücken | well done | 2-3 cm | 60-65°C | 50 min |
| Wildschweinoberschale | medium rare | 5 cm | 52-55°C | 120 min |
| Wildschweinoberschale | medium | 5 cm | 55-60°C | 120 min |
| Wildschweinoberschale | well done | 5 cm | 60-65°C | 120 min |
Fisch
| Garstufe | Dicke | Grad | Dauer | |
|---|---|---|---|---|
|
Barsch, Steinbutt, Seeteufel, etc. |
glasig | 2 cm | 40°C | 30 min |
| Barsch, Steinbutt, Seeteufel, etc. | zart | 2 cm | 40-47°C | 30 min |
| Barsch, Steinbutt, Seeteufel, etc. | fest | 2 cm | 45-55°C | 30 min |
| Barsch, Steinbutt, Seeteufel, etc. | durch | 2 cm | 52-61°C | 30 min |
| Barsch, Steinbutt, Seeteufel, etc. | glasig | 3 cm | 40°C | 45 min |
| Barsch, Steinbutt, Seeteufel, etc. | zart | 3 cm | 40-47°C | 45 min |
| Barsch, Steinbutt, Seeteufel, etc. | fest | 3 cm | 45-55°C | 45 min |
| Barsch, Steinbutt, Seeteufel, etc. | durch | 3 cm | 52-61°C | 45 min |
| Barsch, Steinbutt, Seeteufel, etc. | glasig | 4 cm | 40°C | 60 min |
| Barsch, Steinbutt, Seeteufel, etc. | zart | 4 cm | 40-47°C | 60 min |
| Barsch, Steinbutt, Seeteufel, etc. | fest | 4 cm | 45-55°C | 60 min |
| Barsch, Steinbutt, Seeteufel, etc. | durch | 4 cm | 52-61°C | 60 min |
| Barsch, Steinbutt, Seeteufel, etc. | glasig | 5 cm | 40°C | 75 min |
| Barsch, Steinbutt, Seeteufel, etc. | zart | 5 cm | 40-47°C | 75 min |
| Barsch, Steinbutt, Seeteufel, etc. | fest | 5 cm | 45-55°C | 75 min |
| Barsch, Steinbutt, Seeteufel, etc. | durch | 5 cm | 52-61°C | 75 min |
| Barsch, Steinbutt, Seeteufel, etc. | glasig | 6 cm | 40°C | 90 min |
| Barsch, Steinbutt, Seeteufel, etc. | zart | 6 cm | 40-47°C | 90 min |
| Barsch, Steinbutt, Seeteufel, etc. | fest | 6 cm | 45-55°C | 90 min |
| Barsch, Steinbutt, Seeteufel, etc. | durch | 6 cm | 52-61°C | 90 min |
| Garnelen | glasig | 1-2 cm | 40°C | 40 min |
| Garnelen | zart | 1-2 cm | 40-47°C | 40 min |
| Garnelen | fest | 1-2 cm | 45-55°C | 40 min |
| Garnelen | durch | 1-2 cm | 52-61°C | 40 min |
| Lachs | glasig | 2 cm | 38-40°C | 30 min |
| Lachs | zart | 2 cm | 40-45°C | 30 min |
| Lachs | fest | 2 cm | 42-50°C | 30 min |
| Lachs | durch | 2 cm | 46-55°C | 30 min |
| Lachs | glasig | 3 cm | 38-40°C | 45 min |
| Lachs | zart | 3 cm | 40-45°C | 45 min |
| Lachs | fest | 3 cm | 42-50°C | 45 min |
| Lachs | durch | 3 cm | 46-55°C | 45 min |
| Lachs | glasig | 4 cm | 38-40°C | 60 min |
| Lachs | zart | 4 cm | 40-45°C | 60 min |
| Lachs | fest | 4 cm | 42-50°C | 60 min |
| Lachs | durch | 4 cm | 46-55°C | 60 min |
| Lachs | glasig | 5 cm | 38-40°C | 75 min |
| Lachs | zart | 5 cm | 40-45°C | 75 min |
| Lachs | fest | 5 cm | 42-50°C | 75 min |
| Lachs | durch | 5 cm | 46-55°C | 75 min |
Geflügel
| Garstufe | Dicke | Grad | Dauer | |
| Hühner Innenfilet | medium | 3-4 cm | 64 °C | 90 min |
| Hühnerbrust | medium | 2-3 cm | 60-65°C | 135 min |
| Hühnerbrust | well done | 2-3 cm | 70°C | 135 min |
| Entenbrust | medium | 2-3 cm | 60-65°C | 150 min |
| Entenbrust | well done | 2-3 cm | 70°C | 150 min |
| Putenbrust | medium | 2-3 cm | 60-65°C | 150 min |
| Putenbrust | well done | 2-3 cm | 70°C | 150 min |
| Gänsebrust | medium | 3-4 cm | 60-65°C | 170 min |
| Gänsebrust | well done | 3-4 cm | 70°C | 170 min |
Gemüse
| Temperatur | Zeit | |
|---|---|---|
| Rosenkohlblätter | 85°C | 5 min |
| Rhabarbar | 85°C | 20 min |
| Pilze | 85°C | 30 min |
| weißer Spargel | 85°C | 45 min |
| Fenchel | 85°C | 50 min |
| Zwiebeln | 85°C | 50 min |
| Artischocken | 85°C | 50 min |
| Chicorée | 85°C | 60 min |
| Kohlrabi | 85°C | 60 min |
| Karotten | 85°C | 60 min |
| Kürbis | 85°C | 60 min |
| Rote Bete | 85°C | 60 min |
| Maiskolben | 85°C | 60 min |
| grüner Spargel | 85°C | 75 min |
| Kartoffeln | 85°C | 120 min |
| grüne Bohnen | 85°C | 120 min |
Eier
| Temperatur | Zeit | |
|---|---|---|
| sehr flüssiges Ei | 60°C | 75 min |
| leicht flüssiges Ei | 63°C | 75 min |
| weiches Ei | 65°C | 75 min |
| fast hartes Ei | 68°C | 75 min |
| hartes Ei | 72°C | 75 min |
Obst
| Temperatur | Zeit | |
|---|---|---|
| weiches Obst | 60°C | 20 min |
| Obstpüree | 85°C | 45 min |
| Kernobst | 80°C | 75 min |
| Steinobst | 75°C | 80 min |