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7
Sous Vide Chart
FOOD AND DONENESS
TEMPERATURE
TIME
Steak (1 to 1 1/4-inch thick)
Very rare to rare
125°F (52°C)
1 to 3 hours
Medium-rare
130°–135°F (54°–57°C)
1 to 4 hours
Medium
140°F (60°C)
1 to 4 hours
Medium-well
150°F (66°C)
1 to 4 hours
Well-done
155°F (68°C)
1 to 4 hours
Pork
Shoulder/Boston Butt, well-done, 3–4 lbs.
185°F (85°C)
8 to 10 hours
Tenderloin, medium, 1.5–2 lbs.
145°F (63°C)
2 to 4 hours
Loin, medium, 2–3 lbs.
150°F (66°C)
3 to 4 hours
Boneless chops, medium, 3/4-inch thick
140°F (60°C)
1 to 2 hours
Bone-in chops, medium, 1-inch thick
145°F (63°C)
1 to 2 hours
Bone-in ribs, 1 full rack, 3–4 lbs.
165°F (74°C)
12 to 14 hours
Chicken, boneless white meat
(5 to 6 ounces)
Very soft and juicy
140°F (60°C)
1 to 3 hours
Tender and juicy
150°F (66°C)
1 to 3 hours
Firm and juicy
160°F (71°C)
1 to 3 hours
Chicken, boneless dark meat
(5 to 6 ounces)
Tender and juicy
167°–170°F (75°–77°C) 1 1/2 to 3 hours
FOOD AND DONENESS
TEMPERATURE
TIME
Fish (5 to 6 ounces)
Very lightly cooked, medium-rare
and tender
110°–120°F (43°–49°C) 30 to 40 minutes
Medium, tender and flaky
122°–130°F (50°–54°C) 30 to 40 minutes
Well-done, firm and flaky
135°–140°F (57°–60°C) 30 to 40 minutes
Vegetables
Asparagus spears
185°F (85°C)
10 minutes
Beets, cut into 2-inch pieces
185°F (85°C)
2 1/2 to 3 hours
Broccoli (small flowerets)
185°F (85°C)
30 to 40 minutes
Carrots, cut into 2-inch pieces
185°F (85°C)
30 to 45 minutes
Cauliflower (small flowerets)
185°F (85°C)
1 to 1 1/2 hours
Cherry or grape tomatoes, halved
185°F (85°C)
20 to 30 minutes
Corn-on-the-cob
185°F (85°C)
30 to 45 minutes
Mushrooms, halved
195°F (91°C)
1 hour
Onions, cut into 2-inch pieces
185°F (85°C)
1 to 1 1/2 hours
Potatoes, cut into 2-inch pieces
185°F (85°C)
2 to 2 1/2 hours
Spinach leaves
185°F (85°C)
5 minutes
Squash, cut into 2-inch pieces
185°F (85°C)
1 to 1 1/2 hours
Tomatoes, halved
185°F (85°C)
20 to 30 minutes
Fruits
Apples, halved and cored
185°F (85°C)
1 1/2 hours
Pears, halved and cored
185°F (85°C)
1 1/2 hours
NOTES:
• For thicker meat, chicken, and fish, cooking time will be longer.
• Visit
www.foodsafety.gov
or
fsis.usda.gov
for more information on
safe internal cooking temperatures.