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Sous Vide Temperature Chart

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Sous Vide Temperature Chart

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

FOODTHICKNESSTEMPERATURETIME
INCHCM°FAHRENHEIT°CELCIUSMINIMUMMAXIMUM
BEEF
Tenderloin, Steak, Ribeye, T-Bone, Chops, Cutlets
12.5134°+56.5°+1 hour4 hours
25134°+56.5°+3 hours6 hours
BEEF
Flank Steak, Brisket
12.5134°+56.5°+8 hours24 hours
25134°+56.5°+12 hours30 hours
BEEF TOUGH CUTS
Game or other grass fed meats
12.5134°+56.5°+8-10 hours12-24 hours
LAMB
2.57134°+56.5°+10 hours24-48 hours
BEEF SPARE RIBS
25134°+56.5°+24 hours48-72 hours
PORK
Tenderloin
1.54134°+56.5°+1.5 hours6-8 hours
PORK
Baby Back Ribs
  165°+74°+4-8 hours24 hours
PORK
Chops, Cutlets
12.5134°+56.5°+2-4 hours6-8 hours
25134°+56.5°+4-6 hours8-10 hours
PORK
Roast
2.757160°-176°71°-80°12 hours30 hours
PORK
Spare Ribs
2.757160°-176°71°-80°12 hours30 hours
PORK
Belly
25185°85°5 hours8 hours
CHICKEN
White Meat, Bone In
25146°+63.5°+2.5 hours4-6 hours
CHICKEN
White Meat, Boneless
12.5146°+63.5°+1 hour2.5 hours
TURKEY
White Meat, Bone In
2.757146°+63.5°+4 hours6-8 hours
TURKEY
White Meat, Boneless
25146°+63.5°+2.4 hour4-6 hours
DUCK
White Meat, Breast
12.5135°+63.5°+1.4 hours4-6 hours
CHICKEN
Dark Meat, Leg, Thigh, Bone-In
  165°+74°+4 hours6-8 hours
CHICKEN
Dark Meat, Thigh, Boneless
12.5165°+74°+2 hours4-6 hours
TURKEY
Leg or Thigh
  165°+74°+8 hours10 hours
DUCK
Leg or Thigh
  165°+74°+8 hours10 hours
GAME HEN
Split
2.757150°+65.5°+6 hours8 hours
SEAFOOD
Tuna, Halibut, Snapper, Sole,
Salmon, Trout, Mackrel
0.5-11.25-2.5126°+52°+20 min30 min
1-22.5-5126°+52°+30 min40 min
CRUSTACEANS, MOLLUSKS
Lobster
12.5140°+60°+45 min60 min
CRUSTACEANS, MOLLUSKS
Scallops
12.5140°+60°+40 min60 min
CRUSTACEANS, MOLLUSKS
Shrimp
JumboJumbo140°+60°+30 min40 min
ROOT VEGETABLES
Carrots, Potatos,
Turnips, Beets
up to 1up to 2.5183°+84°+1-2 hours4 hours
1-22.5-5183°+84°+2.5 hours4 hours
TENDER VEGETABLES
Asparagus, Broccoli, Corn
Cauliflower, Eggplant, Onions,
Green Beans, Squash, Pees
up to 1up to 2.5183°+84°+0.5 hours1.5 hours

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