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.


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