9
Cooking Guidelines
The following provides some general guidelines to setting the temperatures and times for your
sous vide cooking. You can always make adjustments according to your personal preferences.
Please note:
• Longer cooking times may alter food texture.
• Suggested times and temperatures are intended as guidelines; additional cooking time may be required to achieve desired result.
• All thicknesses in preceding table are measured once the food has been vacuum sealed.
• Thinner cuts of meat will cook faster.
Food
Cooking
Temperature
Cooking
Time
(Minimum)
Cooking
Time
(Maximum)
Thickness
Tender Cuts:
Tenderloin, cutlets,
sirloin, rib eye, rump,
T-bone
Tougher Cuts:
Blade, chuck, shoulder,
shanks, game meats.
50 °C / 122 °F
54 °C / 129 °F
56 °C / 133 °F
60 °C / 140 °F
50 °C / 122 °F
1 hour
1 hour
1 hour
1 hour
8 hours
4 hours
4 hours
4 hours
4 hours
18 hours
2-5 cm/ ½”- 2”
4-6 cm/ 1½“- 2½”
Rare
Medium rare
Medium
Well done
Cooking
Outcome
Beef
Belly
Ribs
Chops
82 °C / 180 °F
59 °C / 138 °F
56 °C / 133 °F
10 hours
10 hours
2 hours
22 hours
22 hours
10 hours
3-6 cm / 1”- 2½”
2-3 cm / ½”- 1½”
2-4 cm /
Pork
Chops
52 °C / 126 °F
55 °C / 131 °F
60 °C / 140 °F
1 hour
2 hours
1 hour
3 hours
5 hours
4 hours
2-4 cm / ½”- 2”
Rare
Medium rare
Medium
Lamb
Chicken:
- breast with bone
- breast without bone
- thigh with bone
- thigh without bone
- legs
Duck Breast
82 °C / 180 °F
64 °C / 146 °F
82 °C / 180 °F
64 °C / 146 °F
82 °C / 180 °F
64 °C / 146 °F
2 hours
1 hour
2 hours
1 hour
2 hours
2 hours
7 hours
5 hours
7 hours
4 hours
7 hours
4 hours
3-5 cm / 1”- 2”
3-5 cm / 1“- 2”
3-5 cm / 1“- 2”
3-5 cm / 1“- 2”
5-7 cm / 2 - 3”
3-5 cm / 1“- 2”
2-3 cm / ½”- 1”
62 °C / 144 °F
66 °C / 150 °F
68 °C / 155 °F
73 °C / 164 °F
45 mins
45 mins
45 mins
45 mins
Runny
Just set
Medium
Soft boiled
Eggs
85 °C / 185 °F
85 °C / 185 °F
1 hour
45 mins
Fruit & Vegetables
Vegetables
Fruits
3 hours
2 hours
45 °C / 113 °F
50 °C / 122 °F
55 °C / 131 °F
60 °C / 140 °F
60 °C / 140 °F
60 °C / 140 °F
45 mins
45 mins
45 mins
30 mins
1 hour
30 mins
Fish & Seafood
Fish
Shrimp
Lobster Tail
Scallops
Very lightly cooked
Lightly cooked
Medium
Poultry
