Temperature and Time
12
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/ 0.5”- 2”
4-6 cm/ 1.5“- 2.5”
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”- 2.5”
2-3 cm/ 0.5”- 1.5”
2-4 cm/ 0.5”- 2”
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/ 0.5”- 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”
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
The following section provides some general guidelines to setting
the temperatures and times for your sous vide cooking. You can
always adjust according to your personal preferences.
85 °C / 185 °F
85 °C / 185 °F
1 hour
45 mins
Fruit and Vegetables
Vegetables
Fruits
3 hours
2 hours
Poultry
