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Time and Temperature Reference
This table is only meant to serve as a guideline. Temperatures should be adjusted to your preference of doneness. Cooking time should be adjusted to initial temperature, heat transfer characteristics, and thickness of the food being cooked. Times denoted with an * include time for tenderness.
Temperature Thickness Time to Core Temperature Time (Pasteurized to Core) BEEF Tenderloin 138°F / 59°C 2 inches 1 hour, 58 min 5 hours, 35 min Rib Eye Steak 138°F / 59°C 1.5 inches 1 hour, 58 min 3 hours, 20 min Strip Steak 138°F / 59°C 1.5 inches 1 hour, 58 min 3 hours, 20 min Porterhouse Steak 138°F / 59°C 1.5 inches 1 hour, 58 min 3 hours, 20 min Brisket 147°F / 64°C 48 Hours* 3 hours, 21 min Veal Shank 167°F / 75°C 12-24 Hours* 9 hours, 03 min LAMB Lamb Saddle 138°F / 59°C 2.5 inches 2 hours, 16 min 3 hours, 51 min PORK Pork Chop 145°F / 63°C 1.75 inches 1 hour, 45 min 4 hours, 02 min Ribs 140°F / 60°C 24-48 hours* 1 hour, 06 min POULTRY Chicken Breast 150°F / 65°C 1 inch 47 min 1 hour, 36 min Duck Breast 135°F / 57°C 1 inch 60 min 2 hours, 41 min Chicken Thighs 150°F / 65°C 1.5 inches 1 hours, 20 min 3 hours, 03 min Foie Gras 147°F / 64°C 2 inches 2 hours, 16 min 5 hours, 09 min FISH Salmon Filet 130°F / 54.4°C 1 inch 1 hour, 39 min 5 hours, 31 min Cod Filet 129°F / 54°C 1 inch 1 hour, 39 min 3 hours, 47 min Halibut 129°F / 54°C 1 inch 1 hour, 39 min 3 hours, 47 min SHELLFISH Shrimp / Prawns 135°F / 57°C 1 inch 43 min 5 hours, 21 min Lobster 145°F / 63°C 1 inch 15 min 5 hours, 5 min Scallops 135°F / 57°C 1.5 inches 1 hour, 38 min 2 hours, 29 min VEGETABLES Root – Whole (Beets, Carrots, Potatoes, etc.) 190°F / 88°C 60 min Root – Cut (Beets, Carrots, Potatoes, etc.) 185°F / 85°C 30-40 min Bulb – Whole (Onions, Shallots etc.) 194°F / 90°C 85 min Squash – Cut 185°F / 85°C 30 min Artichoke Hearts 194°F / 90°C 60-75 min FRUIT Peach Wedges 190°F / 88°C 16 min Pear Wedges 190°F / 88°C 60 min Apple Slices 190°F / 88°C 40 min EGGS IN SHELL Soft Poached Egg 143°F / 62°C 57 min 44 min CUSTARD Crème Anglaise 179.6°F / 82°C 20 min Note: Times shown in this reference are to achieve the absolute specified core temperature. Cook times can be reduced significantly by adding (1) degree to the water bath temperature. When there is little difference between bath temperature and core temperature, change occurs very slowly.
To rapidly kill surface bacteria, immerse product in boiling water for approximately 60 seconds.
Raw or unpasteurized food must never be served to individuals with a weakened immune system, children, older adults and those that may be pregnant as there is higher risk for serious illness.
For more specifications on time and temperature, download the PolyScience Sous Vide Toolbox application for iPad and iPhone.
