Comprehensive Sous Vide Cooking Times, Temperature and Thickness Chart
When it comes to sous vide cooking, the most tricky thing to do is figure out the time and temperature range to use for different foods. We have compiled a list of tried and tested temperatures from best Sous Vide experts to bring you the most comprehensive and accurate Sous Vide Cooking Times, Temperature and Thickness Guide you can use as a reference for your cooking. It includes must-have vegetable, beef, pork, poultry and seafood temperatures. The best source of information for creating perfectly cooked steak or vegetables!
Get the sous vide cooking times and temperatures PDF printable version, click here, sous vide cooking times pdf.
RECOMMENDED COOKING TIMES, TEMPERATURE AND THICKNESS
FOOD | THICKNESS1 | TEMPERATURE | TIME | |||
inch | cm | °F | °C | min | max | |
VEGETABLES | ||||||
Root | up to 1 | up to 2.5 | 183 | 84 | 1- 2 hrs | 4 hrs |
Carrots, Parsnips, Potato Turnips, Celery Roots, Beets | 1- 2 | 2.5- 5 | 183 | 84 | 2-5 hrs | 4 hrs |
Tender Asparagus, Broccoli, Corn, Cauliflower, Eggplant, Onions, Green Beans, Fennel, Squash, Fresh Peas | up to 1 | up to 2.5 | 183 | 84 | 30 mins | 1.5 hrs |
POULTRY | ||||||
White Meat Chicken Breast, bone in | 2 | 5 | 146 or higher | 63.5 or higher | 2.5 hrs | 4- 6 hrs |
Chicken Breast, boneless | 1 | 2.5 | 146 or higher | 63.5 or higher | 1 hr | 2- 4 hrs |
Turkey Breast, bone in | 2.75 | 7 | 146 or higher | 63.5 or higher | 4 hrs | 6- 8 hrs |
Turkey Breast, boneless | 2 | 5 | 146 or higher | 63.5 or higher | 2.5 hrs | 4- 6 hrs |
Duck Breast | 1 | 2.5 | 134 or higher | 63.5 or higher | 90 mins | 4- 6 hrs |
Dark Meat Chicken Leg or Thigh, bone in | 165- 176 | 74- 80 | 4 hrs | 6- 8 hrs | ||
Chicken Thigh, boneless | 1 | 2.5 | 165- 176 | 74- 80 | 2 hrs | 4- 6 hrs |
Turkey Leg or Thigh | 165- 176 | 74- 80 | 8 hrs | 10 hrs | ||
Duck Leg | 165- 176 | 74- 80 | 8 hrs | 18 hrs | ||
Split Game Hen | 2.75 | 7 | 150 or higher | 65.5 or higher | 6 hrs | 8 hrs |
PORK | ||||||
Tenderloin | 1.5 | 4 | 134 or higher | 56.5 or higher | 90 mins | 6- 8hrs |
Baby Back Ribs | 165 | 74 | 4- 8 mins | 24 hrs | ||
Chops, Cutlets | 1 | 2.5 | 134 or higher | 56.5 or higher | 2- 4 hrs | 6- 8 hrs |
2 | 5 | 134 or higher | 56.5 or higher | 4- 6 hrs | 8- 10 hrs | |
Roast | 2.75 | 7 | 160- 176 | 71- 80 | 12 hrs | 30 hrs |
Spare Ribs | 2.75 | 7 | 160- 176 | 71- 80 | 12 hrs | 30 hrs |
Belly (quick) | 2 | 5 | 185 | 85 | 5 hrs | 8 hrs |
Belly (slow) | 2 | 5 | 167 | 75 | 24 hrs | 48- 72 hrs |
BEEF, VEAL, LAMB, GAME | ||||||
Tender Cuts Tenderloin, Rib-eye, T-bone, | 1 | 2.5 | 134 or higher | 56.5 or higher | 1 hr | 4 hrs |
2 | 5 | 134 or higher | 56.5 or higher | 3 hrs | 6 hours | |
Tough Cuts and Grassfed2 | ||||||
Bison, Game | 1 | 2.5 | 134 or higher | 56.5 or higher | 8- 10 hrs | 12- 24 hrs |
Lamb Roast or Leg | 2.75 | 7 | 134 or higher | 56.5 or higher | 10 hrs | 24- 48 hrs |
Spare Ribs | 2 | 5 | 134 or higher | 56.5 or higher | 24 hrs | 48- 72 hrs |
Flank Steak, Brisket | 1 | 2.5 | 134 or higher | 56.5 or higher | 8 hrs | 24 hrs |
2 | 5 | 134 or higher | 56.5 or higher | 12 hrs | 30 hrs | |
RABBIT | ||||||
Rabbit Leg | 145 | 62 | 4 hrs | |||
SEAFOOD | ||||||
Fish Tuna, Halibut, Snapper, Sole, Salmon, Trout, Mackerel | 0.5- 1 | 1.25- 2.5 | 126 or higher | 52 or higher | 20 min | 30 min |
1- 2 | 2.5- 5 | 126 or higher | 52 or higher | 30 min | 40 min | |
Crustaceans, Mollusks Lobster | 1 | 2.5 | 140 | 60 | 45 min | 60 min |
Scallops | 1 | 2.5 | 140 | 60 | 40 min | 60 min |
Shrimp | jumbo | jumbo | 140 | 60 | 30 min | 40 min |
FRUIT | ||||||
Firm Apple, Pear | up to 1 | up to 2.5 | 183 | 84 | 45 mins | 2 hrs |
Soft Peach, Apricot, Plum, Mango, Papaya, Nectarine, Berries | up to 1 | up to 2.5 | 183 | 84 | 30 mins | 1 hr |
EGGS3 | ||||||
Soft- cooked in shell (quick) | large | large | 167 | 75 | 15 mins | 18 mins |
Soft- cooked in shell (slow) | large | large | 146 | 63.5 | 45 mins | 1.5 hrs |
Hard- cooked in shell | large | large | 160 | 71 | 45 mins | 1.5 hrs |
Pasteurized in shell | large | large | 135 | 57 | 1.25 hrs | 2 hrs |
Scrambled (5 eggs) | large | large | 167 | 75 | 20 mins | 20 mins |
1Thickness measurements are based on the thickness section of the food and measured through the vacuum- sealed pouch. Cooking times are for foods starting at refrigerator temperature. Add 15 minutes if starting from frozen.
2Touch cuts of the meat will heat through to serving temperature in the same time as the tender cuts. We recommend longer cooking times for lean, tough cuts to tenderize them.
3Eggs cooked in the shell should not be sealed in the cooking pouches.
Doneness Target Temperatures
FOOD | DONENESS | TEMPERAURE | |
°F | °C | ||
POULTRY, White Meat DUCK, White Meat POULTRY, Dark Meat | Medium | 140- 146 | 60- 63 |
Medium Rare | 134 | 56.5 | |
Well Done | 176 | 80 | |
PORK | Medium Rare | 134 | 56.5 |
Medium | 140 | 60 | |
Well Done | 160 and over | 71 and over | |
BEEF, VEAL, LAMB, GAME | Rare | 120 | 49 |
Medium Rare | 134 | 56.5 | |
Medium | 140 | 60 | |
Medium Well | 150 | 65.5 | |
Well Done | 160 and over | 71 and over | |
FISH, SEAFOOD | Rare | 116 | 47 |
Medium Rare | 126 | 52 | |
Medium | 140 | 60 | |
VEGETABLES, FRUITS | --- | 183- 190 | 84- 87 |
EGGS | Soft Cooked | 147 or 167 | 64 or 65 |
Hard Cooked | 160 | 71 | |
Scrambled | 167 | 75 | |
Pasteurized | 135 | 57 | |
CAUTION
Raw or unpasteurized food must be never be consumed by immune compromised or highly susceptible individuals. The United States Food Code recommends that, for safety, food should not be kept between 41 °F (5 °C) and 130 °F (54.5 °C) for longer than four hours.
Adapted from Keller, Thomas. 2008. Under Pressure- Cooking Sous Vide. Artisan; First Edition. ISBN-10: 1579653510
You can also get a printable version of this accurate sous vide temperature guide for easy reference. The large (5.5"X14.5") picture/JPEG version is easy-to-read. Great to have right on the side of your fridge for trouble-free use. You can attach by pasting it or use a tape. Get it NOW, click here, sous vide cooking times chart.
Sous Vide Cooking Times Chart JPEG Printable Version
Sous Vide Cooking Times PDF
