
The Sous Vide Temperature Chart below can help you determine the proper temperature for cooking your food to the doneness that you desire. Recommended cooking times are provided in the Sous Vide Time Chart located further down page. The times and temperatures are recommendations and should be adjusted to your particular preference.
Sous Vide Time Chart
FOOD | THICKNESS | TEMPERATURE | TIME | |||
---|---|---|---|---|---|---|
INCH | CM | °FAHRENHEIT | °CELCIUS | MINIMUM | MAXIMUM | |
BEEF Tenderloin, Steak, Ribeye, T-Bone, Chops, Cutlets | 1 | 2.5 | 134°+ | 56.5°+ | 1 hour | 4 hours |
2 | 5 | 134°+ | 56.5°+ | 3 hours | 6 hours | |
BEEF Flank Steak, Brisket | 1 | 2.5 | 134°+ | 56.5°+ | 8 hours | 24 hours |
2 | 5 | 134°+ | 56.5°+ | 12 hours | 30 hours | |
BEEF TOUGH CUTS Game or other grass fed meats | 1 | 2.5 | 134°+ | 56.5°+ | 8-10 hours | 12-24 hours |
LAMB | 2.5 | 7 | 134°+ | 56.5°+ | 10 hours | 24-48 hours |
BEEF SPARE RIBS | 2 | 5 | 134°+ | 56.5°+ | 24 hours | 48-72 hours |
PORK Tenderloin | 1.5 | 4 | 134°+ | 56.5°+ | 1.5 hours | 6-8 hours |
PORK Baby Back Ribs | 165°+ | 74°+ | 4-8 hours | 24 hours | ||
PORK Chops, Cutlets | 1 | 2.5 | 134°+ | 56.5°+ | 2-4 hours | 6-8 hours |
2 | 5 | 134°+ | 56.5°+ | 4-6 hours | 8-10 hours | |
PORK Roast | 2.75 | 7 | 160°-176° | 71°-80° | 12 hours | 30 hours |
PORK Spare Ribs | 2.75 | 7 | 160°-176° | 71°-80° | 12 hours | 30 hours |
PORK Belly | 2 | 5 | 185° | 85° | 5 hours | 8 hours |
CHICKEN White Meat, Bone In | 2 | 5 | 146°+ | 63.5°+ | 2.5 hours | 4-6 hours |
CHICKEN White Meat, Boneless | 1 | 2.5 | 146°+ | 63.5°+ | 1 hour | 2.5 hours |
TURKEY White Meat, Bone In | 2.75 | 7 | 146°+ | 63.5°+ | 4 hours | 6-8 hours |
TURKEY White Meat, Boneless | 2 | 5 | 146°+ | 63.5°+ | 2.4 hour | 4-6 hours |
DUCK White Meat, Breast | 1 | 2.5 | 135°+ | 63.5°+ | 1.4 hours | 4-6 hours |
CHICKEN Dark Meat, Leg, Thigh, Bone-In | 165°+ | 74°+ | 4 hours | 6-8 hours | ||
CHICKEN Dark Meat, Thigh, Boneless | 1 | 2.5 | 165°+ | 74°+ | 2 hours | 4-6 hours |
TURKEY Leg or Thigh | 165°+ | 74°+ | 8 hours | 10 hours | ||
DUCK Leg or Thigh | 165°+ | 74°+ | 8 hours | 10 hours | ||
GAME HEN Split | 2.75 | 7 | 150°+ | 65.5°+ | 6 hours | 8 hours |
SEAFOOD Tuna, Halibut, Snapper, Sole, Salmon, Trout, Mackrel | 0.5-1 | 1.25-2.5 | 126°+ | 52°+ | 20 min | 30 min |
1-2 | 2.5-5 | 126°+ | 52°+ | 30 min | 40 min | |
CRUSTACEANS, MOLLUSKS Lobster | 1 | 2.5 | 140°+ | 60°+ | 45 min | 60 min |
CRUSTACEANS, MOLLUSKS Scallops | 1 | 2.5 | 140°+ | 60°+ | 40 min | 60 min |
CRUSTACEANS, MOLLUSKS Shrimp | Jumbo | Jumbo | 140°+ | 60°+ | 30 min | 40 min |
ROOT VEGETABLES Carrots, Potatos, Turnips, Beets | up to 1 | up to 2.5 | 183°+ | 84°+ | 1-2 hours | 4 hours |
1-2 | 2.5-5 | 183°+ | 84°+ | 2.5 hours | 4 hours | |
TENDER VEGETABLES Asparagus, Broccoli, Corn Cauliflower, Eggplant, Onions, Green Beans, Squash, Pees | up to 1 | up to 2.5 | 183°+ | 84°+ | 0.5 hours | 1.5 hours |
Featured Sous Vide Review
Sous Vide | FEATURES | RATING | PRICE |
---|---|---|---|
Anova Bluetooth Sous Vide | 800 Watts, Bluetooth Connectivity | 105.00 | |
Wancle Sous Vide SVC001 | 850 Watts | 88.00 | |
Anova Nano Sous Vide | 750 Watts, Bluetooth Connectivity | 89.95 | |
Gourmia Sous Vide GSV138 | 1200 Watts | 69.99 | |
Chefman Sous Vide | 1000 Watts | 89.99 | |
NutriChef Sous Vide PKPC120BK | 1200 Watts | 59.99 | |
Gourmia Sous Vide GSV140 | 1000 Watts | 89.99 | |
Instant Pot Sous Vide SSV800 | 800 Watts | 79.00 | |
NutriChef Sous Vide PKPC235BK | 1000 Watts | 77.34 | |
Aobosi Sous Vide YSV-802 | 800 Watts | 89.99 | |
Monoprice Strata Sous Vide | 800 Watts | 69.99 |
Featured Product Review

Anova Bluetooth Sous Vide Sous Vide
The Anova Bluetooth Sous Vide Precision Cooker is our higher rated sous vide model, it strikes a perfect balance between quality, features, and pricing. It's the perfect choice for almost everyone.
Average Price: $105.00
Reviewer: CulinaryReviewer.com Staff - November 26, 2024
Rating:
Read Our Full Anova Bluetooth Sous Vide ReviewRating: