• Time and Temperature Reference

    Posted by PolyScience Staff

     

    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.

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