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Accurate Sous Vide Cooking Times- PDF Free Download

 

Comprehensive Sous Vide Cooking Times, Temperature and Thickness Chart


When it comes to sous vide cooking, the most tricky thing to do is figure out the time and temperature range to use for different foods. We have compiled a list of tried and tested temperatures from best Sous Vide experts to bring you the most comprehensive and accurate Sous Vide Cooking Times, Temperature and Thickness Guide you can use as a reference for your cooking. It includes must-have vegetable, beef, pork, poultry and seafood temperatures. The best source of information for creating perfectly cooked steak or vegetables!


Get the sous vide cooking times and temperatures PDF printable version, click here, sous vide cooking times pdf.


RECOMMENDED COOKING TIMES, TEMPERATURE AND THICKNESS


FOOD
THICKNESS1
TEMPERATURE
TIME
inch
cm
°F
°C
min
max
VEGETABLES






Root
up to 1
up to 2.5
183
84
1- 2 hrs
4 hrs
Carrots, Parsnips, Potato
Turnips, Celery Roots, Beets
1- 2
2.5- 5
183
84
2-5 hrs
4 hrs
Tender
Asparagus, Broccoli, Corn,
Cauliflower, Eggplant, Onions,
Green Beans, Fennel, Squash,
Fresh Peas
up to 1
up to 2.5
183
84
30 mins
1.5 hrs
POULTRY






White Meat
Chicken Breast, bone in

2

5

146 or higher

63.5 or higher

2.5 hrs

4- 6 hrs
Chicken Breast, boneless
1
2.5
146 or higher
63.5 or higher
1 hr
2- 4 hrs
Turkey Breast, bone in
2.75
7
146 or higher
63.5 or higher
4 hrs
6- 8 hrs
Turkey Breast, boneless
2
5
146 or higher
63.5 or higher
2.5 hrs
4- 6 hrs
Duck Breast
1
2.5
134 or higher
63.5 or higher
90 mins
4- 6 hrs
Dark Meat
Chicken Leg or Thigh, bone in



165- 176

74- 80

4 hrs

6- 8 hrs
Chicken Thigh, boneless
1
2.5
165- 176
74- 80
2 hrs
4- 6 hrs
Turkey Leg or Thigh


165- 176
74- 80
8 hrs
10 hrs
Duck Leg


165- 176
74- 80
8 hrs
18 hrs
Split Game Hen
2.75
7
150 or higher
65.5 or higher
6 hrs
8 hrs
PORK






Tenderloin
1.5
4
134 or higher
56.5 or higher
90 mins
6- 8hrs
Baby Back Ribs


165
74
4- 8 mins
24 hrs
Chops, Cutlets
1
2.5
134 or higher
56.5 or higher
2- 4 hrs
6- 8 hrs
2
5
134 or higher
56.5 or higher
4- 6 hrs
8- 10 hrs
Roast
2.75
7
160- 176
71- 80
12 hrs
30 hrs
Spare Ribs
2.75
7
160- 176
71- 80
12 hrs
30 hrs
Belly (quick)
2
5
185
85
5 hrs
8 hrs
Belly (slow)
2
5
167
75
24 hrs
48- 72 hrs
BEEF, VEAL, LAMB, GAME






Tender Cuts
Tenderloin, Rib-eye, T-bone,
1
2.5
134 or higher
56.5 or higher
1 hr
4 hrs
2
5
134 or higher
56.5 or higher
3 hrs
6 hours
Tough Cuts and Grassfed2






Bison, Game
1
2.5
134 or higher
56.5 or higher
8- 10 hrs
12- 24 hrs
Lamb Roast or Leg
2.75
7
134 or higher
56.5 or higher
10 hrs
24- 48 hrs
Spare Ribs
2
5
134 or higher
56.5 or higher
24 hrs
48- 72 hrs
Flank Steak, Brisket
1
2.5
134 or higher
56.5 or higher
8 hrs
24 hrs

2
5
134 or higher
56.5 or higher
12 hrs
30 hrs
RABBIT






Rabbit Leg


145
62
4 hrs

SEAFOOD






Fish
Tuna, Halibut, Snapper, Sole,
Salmon, Trout, Mackerel
0.5- 1
1.25- 2.5
126 or higher
52 or higher
20 min
30 min
1- 2
2.5- 5
126 or higher
52 or higher
30 min
40 min
Crustaceans, Mollusks
Lobster

1

2.5

140

60

45 min

60 min
Scallops
1
2.5
140
60
40 min
60 min
Shrimp
jumbo
jumbo
140
60
30 min
40 min
FRUIT






Firm
Apple, Pear
up to 1
up to 2.5
183
84
45 mins
2 hrs
Soft
Peach, Apricot, Plum, Mango,
Papaya, Nectarine, Berries
up to 1
up to 2.5
183
84
30 mins
1 hr
EGGS3






Soft- cooked in shell (quick)
large
large
167
75
15 mins
18 mins
Soft- cooked in shell (slow)
large
large
146
63.5
45 mins
1.5 hrs
Hard- cooked in shell
large
large
160
71
45 mins
1.5 hrs
Pasteurized in shell
large
large
135
57
1.25 hrs
2 hrs
Scrambled (5 eggs)
large
large
167
75
20 mins
20 mins

1Thickness measurements are based on the thickness section of the food and measured through the vacuum- sealed pouch. Cooking times are for foods starting at refrigerator temperature. Add 15 minutes if starting from frozen.

2Touch cuts of the meat will heat through to serving temperature in the same time as the tender cuts. We recommend longer cooking times for lean, tough cuts to tenderize them.

3Eggs cooked in the shell should not be sealed in the cooking pouches.



Doneness Target Temperatures


FOOD
DONENESS
TEMPERAURE
°F
°C
POULTRY, White Meat
DUCK, White Meat
POULTRY, Dark Meat
Medium
140- 146
60- 63
Medium Rare
134
56.5
Well Done
176
80
PORK
Medium Rare
134
56.5
Medium
140
60
Well Done
160 and over
71 and over
BEEF, VEAL, LAMB, GAME
Rare
120
49
Medium Rare
134
56.5
Medium
140
60
Medium Well
150
65.5
Well Done
160 and over
71 and over
FISH, SEAFOOD
Rare
116
47
Medium Rare
126
52
Medium
140
60
VEGETABLES, FRUITS
---
183- 190
84- 87
EGGS
Soft Cooked
147 or 167
64 or 65
Hard Cooked
160
71
Scrambled
167
75
Pasteurized
135
57

CAUTION
Raw or unpasteurized food must be never be consumed by immune compromised or highly susceptible individuals. The United States Food Code recommends that, for safety,  food should not be kept between 41 °F (5 °C) and 130 °F (54.5 °C) for longer than four hours.



Adapted from Keller, Thomas. 2008. Under Pressure- Cooking Sous Vide. Artisan; First Edition. ISBN-10: 1579653510



You can also get a printable version of this accurate sous vide temperature guide for easy reference. The large (5.5"X14.5") picture/JPEG version is easy-to-read.  Great to have right on the side of your fridge for trouble-free use. You can attach by pasting it or use a tape. Get it NOW, click here, sous vide cooking times chart.



Sous Vide Cooking Times Chart JPEG Printable Version


sous-vide-cooking-times-chart-jpeg-printable-version




Sous Vide Cooking Times PDF

Accurate Sous Vide Cooking Times PDF

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