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
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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
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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
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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
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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.

Cooking School
Mini Sous Vide Strawberry Cheesecakes

Not only are these mini sous vide strawberry cheesecakes in individual jars cute to serve, but they make this a...
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Herb and Spice-Rubbed Rib Eye Steaks

If you’ve spent good money on a rib eye steak, it would be a crying shame to overcook it. That’s...
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Sous Vide Balsamic Chicken

The beauty of sous vide chicken is that you can rest assured your chicken breasts are properly cooked without worrying...
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Halibut with Orange Butter

Halibut is a firm but flaky fish that is easy to over-cook with traditional cooking methods. With the sous vide...
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Comments (2)Post a Reply

  1. How is a range of 1 to 6 hours at all useful? That’s such a range that might as well be you saying I don’t know figure it out on your own…

    1. Hi James. The beauty of sous vide cooking is that you can cook something for as little as one hour, or for as long as 6 hours and it will stay at the same degree of doneness. It’s true that the texture changes somewhat depending on how long you are cooking, but because the temperature is so low, textures change at a very slow rate and remain in an acceptable state for a wide duration of time. People who love sous vide cooking love it because it affords the cook this large period of time and consequently leaves very little room for error. Slow cookers have cooking durations that are much wider than stovetop cooking. Most slow cooker recipes say “cook for 4 to 6 hours” or “8 to 10 hours”. That is because the temperature is low on slow cooking. Sous vide cooking is at an even lower temperature, so the range of acceptable cooking times is even larger. I hope that helps explain things to you. You can read more about sous vide cooking and how it works here: https://bluejeanchef.com/cooking-school/collections/sous-vide/

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