Sous Vide Resources
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.