Sous Vide Cooking Charts

Sous vide literally means “under vacuum” in French. When you cook something sous vide, food is placed in a vacuum-sealed bag in a water bath at precise temperatures, often well below the boiling point.

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Beef

 Thickness Temp. (°F) Time (hours)
Rib Eye, Sirloin & Porterhouse Steak    1 – inch
 Rare  125 °F  1 to 6
 Medium Rare  130 °F  1 to 6
 Medium  140 °F  1 to 6
 Medium Well  150 °F  1 to 6
 Well Done  155 °F  1 to 6
Tenderloin Steak (Filet Mignon) 1 ½ inch
 Rare  125 °F  1 to 6
 Medium Rare  130 °F  1 to 6
 Medium  140 °F  1 to 6
 Medium Well  150 °F  1 to 6
 Well Done  155 °F  1 to 6
Flank Steak 1 – 1 ½ inch
 Rare  125 °F  2 to 10
 Medium Rare  130 °F  2 to 10
 Medium  140 °F  2 to 10
 Medium Well  150 °F  2 to 10
 Well Done  155 °F  2 to 10
Flank Iron Steak 2 – inch
 Rare  125 °F  2 to 10
 Medium Rare  130 °F  2 to 10
 Medium  140 °F  2 to 10
 Medium Well  150 °F  2 to 10
 Well Done  155 °F  2 to 10
Brisket 2 – inch  140 °F 24 to 48
Bottom Round Roast 4-inch
 Medium Rare  130 °F 5 to 10
 Medium  136 °F 5 to 10
 Medium Well  144 °F 5 to 10
Prime Rib Roast 5 – 6 inch
 Medium Rare  130 °F 6 to 10
 Medium  136 °F 6 to 10
 Medium Well  144 °F 6 to 10
Pot Roast (Chuck) 3 – 4 inch  160 °F 24 to 30
Short Ribs  167 °F 24 to 36
Tenderloin Roast 3 – inch
Rare  131 °F 3 to 6
Medium Rare  135 °F 3 to 6
Medium  140 °F 3 to 6
Medium Well  150 °F 3 to 6
Tri-Tip Roast 3-4-inch
Rare  131 °F 5 to 10
Medium Rare  135 °F 5 to 10
Medium  140 °F 5 to 10
Hamburgers 1-inch
Rare 125 °F 1 to 3
Medium Rare 130 °F 1 to 3
Medium 140 °F 1 to 3
Medium Well 145 °F 1 to 3
Well 155 °F 1 to 3
Veal Chop Bone-In 1 – 1 ½ inch
Rare 129 °F 3 to 6
Medium 134 °F 3 to 6
Veal Shank 1 – 2-inch 167 °F 24 to 36

Pork

 Thickness Temp. (°F) Time (hours)
Boneless Chops  1-inch  140 °F 1 to 3
Bone-In Chops  1-inch  140 °F 1 ½ to 3
Baby Back Ribs  165 °F 12 to 24
Country Style Ribs  167 °F 18 to 24
Ham – Cured  155 °F 8 to 12
Tenderloin  145 °F 1 ½ to 4
Sausage  165 °F 18 to 24
Shoulder  3-inch  175 °F 12 to 24
Loin Roast  144 °F 4 to 6

Lamb

 Thickness Temp. (°F) Time (hours)
Lamb Chops
Rare  126 °F  1 to 3
Medium Rare  131 °F  1 to 3
Medium  140 °F  1 to 3
Medium Well  150 °F  1 to 3
Well Done  155 °F  1 to 3
Rack of Lamb
Rare  155 °F 2 to 3
Medium Rare  155 °F 2 to 3
Medium  155 °F 2 to 3
Medium Well  155 °F 2 to 3
Well Done  155 °F 2 to 3
Leg of Lamb Bone-In
Medium Rare  130 °F 18 to 24
Medium  140 °F 18 to 24
Medium Well  150 °F 18 to 24
Lamb Shank  167 °F 24 to 36

Poultry

 Thickness Temp. (°F) Time (hours)
 Chicken Breast, Boneless  1-inch  140 °F  1 to 3
 Chicken Breast, Bone-In  1 ½-inch  147 °F  2 to 6
 Chicken Thighs, Boneless  158 °F  4 to 8
 Chicken Thighs, Bone-In  165 °F 2 to 6
 Chicken – Whole  148 °F 5 to 7
 Cornish Game Hens  155 °F 6 to 8
 Duck Breast  1-inch  136 °F 1 ½ to 4
 Duck Legs  149 °F 1 ½ to 4
 Duck Confit  158 °F 16 to 24
Turkey Breast, Boneless  2-inch  146 °F 2 to 8
Turkey Breast, Bone-In  150 °F 2 to 8
Turkey Legs  165 °F 8 to 10

Fish & Seafood

 Thickness Temp. (°F) Time (minutes)
 Crab Legs  140 °F  30 to 90
 Codfish  1-inch  136 °F  20 to 40
 Flounder Fillet  1-inch  122 °F  30 to 60
 Halibut Filet  2-inch  122 °F  40 to 60
 Lobster Tails  130 °F  20 to 45
 Octopus  1 ½-inch  171 °F  4 to 7 (hours)
 Sea Bass Fillet  122 °F  30 to 60
 Scallops  1-inch  126 °F  15 to 35
 Salmon Fillet  122 °F 30 to 60
Shrimp  135 °F 15 to 30
Trout  1 ½-inch  132 °F 30 to 60
Tuna Steak  1-inch
Rare  105 °F 30 to 60
Medium Rare  110 °F 30 to 60
Medium  115 °F 30 to 60
Well Done  122 °F 30 to 60
Tuna – Ahi Loin – Rare  1 ½-inch  109 °F 45 to 60

Vegetables

Thickness Temp. (°F) Time (minutes)
 Artichoke Hearts  190 °F  1 to 2 (hours)
 Asparagus  183 °F  20 to 45
 Beets  1/2-inch  194 °F  1 1/2 to 2 (hours)
 Broccoli Florets  183 °F  20 to 30
 Brussel Sprouts  halved  185 °F  40 to 60
 Carrots  1/2-inch  185 °F  30 to 60
 Cauliflower Florets  185 °F  25 to 35
 Corn on the Cob  185 °F  30 to 60
Eggplant (cubed or sliced) 1-inch 183 °F 30 to 45
Green Beans 185 °F 30 to 60
Onions (diced or sliced) 185 °F 30 to 90
Squash (cubed or sliced) 1-inch 194 °F 30 to 45
Sweet Potatoes (cubed or sliced) 1-inch 194 °F 30 to 60
Parsnips 1/2-inch 185 °F 30 to 60
 Potatoes (wedges or slices)  1/2-inch  185 °F 30 to 120

Fruit

Thickness Temp. (°F) Time (minutes)
Apples (diced or sliced) 183 °F 35 to 50
Bananas 183 °F 25 to 35
Cherries 158 °F 25 to 35
Pears (diced or sliced) 183 °F 35 to 50
Pineapples (cubed) 167 °F 25 to 35

Eggs

 Thickness Temp. (°F) Time (minutes)
Runny Barely Poached 145 °F 45
Set – Creamy Yolk 147 °F 45
Set – Fudgy Yolk 147 °F 60
Soft-boiled 163 °F 25
Hard-boiled 167 °F 45
Egg Bites 185 °F 45 to 60

Dairy

 Thickness Temp. (°F) Time (hours)
Crème Anglaise 173 °F 1
Custard 176 °F 1
Pudding 176 °F 1
Yogurt 110 °F 12 to 24

Featured Recipes

Apply your skills with these tasty recipes.

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Sous Vide Balsamic Chicken

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Halibut with Orange Butter

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