Sous Vide Time & Temperature Guide comprehensive

To be safe, you should at You should seriously

least cook it for this long. consider it done.

MIN MAX
Kind of Food
Specifications
1:30 4:00
145ºF / 63ºC 1h 2h 3h 4h 5h 6h 7h 8h

Water Temperature Ready Time

Chicken
Super Supple
1:00 3:00
140ºF / 60ºC 1h 2h 3h 4h 5h 6h 7h 8h
L IG HT MEAT

Tender and juicy

1:00 3:00
149ºF / 65ºC 1h 2h 3h 4h 5h 6h 7h 8h

Well Done
1:00 3:00
167ºF / 75ºC 1h 2h 3h 4h 5h 6h 7h 8h

Tender
DA R K MEAT

0:45 5:00
149ºF / 65ºC 1h 2h 3h 4h 5h 6h 7h 8h

Falling Off the Bone

0:45 5:00
167ºF / 75ºC 1h 2h 3h 4h 5h 6h 7h 8h

Beef
Rare
1:00 2:00
129ºF / 54ºC 1h 2h 3h 4h 5h 6h 7h 8h
S TEA K

Medium Rare
1:00 2:00
136ºF / 58ºC 1h 2h 3h 4h 5h 6h 7h 8h

Well Done
1:00 2:00
154ºF / 68ºC 1h 2h 3h 4h 5h 6h 7h 8h

Rare
7:00 16:00
133ºF / 56ºC 1h 2h 3h 4h 5h 6h 7h 8h
ROAST

Medium Rare
6:00 14:00
140ºF / 60ºC 1h 2h 3h 4h 5h 6h 7h

Well Done
5:00 11:00
158ºF / 70ºC 1h 2h 3h 4h 5h 6h 7h

Rare
24:00 48:00
131ºF / 55ºC 1h 2h 3h 4h 5h 6h
TOUG H CUTS

Medium Rare
24:00
149ºF / 65ºC 1h 2h 3h 4h 5h 6h

Well Done
7:00 16:00
185ºF / 85ºC 1h 2h 3h 4h 5h 6h 7h

Sausage
Extra-juicy and soft
0:45 4:00
1h 2h 3h 4h 5h 6h 7h 8h
140ºF / 60ºC
Firm and juicy
0:45 4:00
1h 2h 3h 4h 5h 6h 7h 8h
150ºF / 66ºC
Traditional, springy
0:45 4:00
1h 2h 3h 4h 5h 6h 7h 8h
160ºF / 71ºC

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Sous Vide Time & Temperature Guide comprehensive

Pork
Rare
1:00 3:00
CHOPS
136ºF / 58ºC 1h 2h 3h 4h 5h 6h 7h 8h

Medium Rare
1:00 3:00
144ºF / 62ºC 1h 2h 3h 4h 5h 6h 7h 8h

Well Done
1:00 3:00
1h 2h 3h 4h 5h 6h 7h 8h
158ºF / 70ºC
Rare
3:00 5:30
1h 2h 3h 4h 5h 6h 7h 8h
136ºF / 58ºC
ROA ST

Medium Rare
3:00 4:00
1h 2h 3h 4h 5h 6h 7h 8h
144ºF / 62ºC

Well Done
3:00 3:30
1h 2h 3h 4h 5h 6h 7h 8h
158ºF / 70ºC

Rare
8:00 24:00
1h 2h 3h 4h 5h 6h
TOU G H CU TS

131ºF / 55ºC
Medium Rare
8:00 24:00
1h 2h 3h 4h 5h 6h
149ºF / 65ºC
Well Done
8:00 16:00
1h 2h 3h 4h 5h 6h 7h
185ºF / 85ºC

Hamburguer
Very Rare to Rare
0:40 2:30
115-123ºF / 46-51ºC 1h 2h 3h 4h 5h 6h 7h 8h

Medium - Rare
0:40 2:30
124-129ºF / 51-54ºC 1h 2h 3h 4h 5h 6h 7h 8h

Medium
0:40 4:00
1h 2h 3h 4h 5h 6h 7h 8h
130-137ºF / 54-58ºC
Medium - Well
0:40 4:00
138-144ºF / 59-62ºC 1h 2h 3h 4h 5h 6h 7h 8h

Well - Done
0:40 3:30
1h 2h 3h 4h 5h 6h 7h 8h
145-155ºF / 63-68ºC

Fish
Tender
0:40 1:10
2h 3h 4h 5h 6h 7h 8h
104ºF / 40ºC
Tender and flaky
0:40 1:10
1h 2h 3h 4h 5h 6h 7h 8h
122ºF / 50ºC
Well-done
0:40 1:10
1h 2h 3h 4h 5h 6h 7h 8h
131ºF / 55ºC

Eggs
Soft yolks, ghostly, barely set whites
1:00
1h 2h 3h 4h 5h 6h 7h 8h
140ºF/ 60ºC
Creamy yolks, opaque, tender whites
0:45 1:15
1h 2h 3h 4h 5h 6h 7h 8h
145ºF / 63ºC

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Vegetables
GREE N V E G GI E S
Aspargus, peas, broccoli (etc)
0:15 0:40
1h 2h 3h 4h 5h 6h 7h 8h
183ºF/ 84ºC

ROOT V E GG I E S
Carrots, parsnips, potatoes (etc)
1:00 3:00
1h 2h 3h 4h 5h 6h 7h 8h
183ºF/ 84ºC

WINT E R SQ UA SH
1:00 3:00
185ºF/ 85ºC 1h 2h 3h 4h 5h 6h 7h 8h

Fruit
Warm and ripe
1:45 2:30
1h 2h 3h 4h 5h 6h 7h 8h
154ºF/ 68ºC
Cooked to soft (f.e. for purees)
0:35 1:30
1h 2h 3h 4h 5h 6h 7h 8h
145ºF / 63ºC

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