Time & Temperature Guide

Our goal here at Sous Vide Ways is to make cooking sous vide easy, so we created a foolproof guide that will help you decide the ideal time and temperature for anything you are dropping in the bath. This time & temperature guide is the product of years of extensive testing, and will take the guesswork out of cooking sous vide. Simply select a temperature based on your desired doneness, then determine the length of the cook based on the type or cut of the food you are cooking. Now get ready to impress your family, guests and even yourself when you are cranking out juicy steaks, tender chicken, flawless eggs, and so on, every single time.

 

Jump To: Beef, Lamb & Game; Poultry; Pork; Fish & Seafood; Eggs

 


Beef, Lamb & Game

Temperature

Doneness
Range
Our Favorite

Medium Rare
126 – 135F / 52 – 57C
131F / 55C

Medium
136 – 145F / 57.5C – 62.5C
140F / 60C

Medium Well
146 – 155F / 63 – 68C
149F / 65C

Time

Cut
Range
Our Favorite

Steak (NY Strip, Rib Eye, Sirloin)
1 – 2 hours
1 1/2 hours

Roast (Prime Rib, Tri Tip, Rib Roast)
6 – 14 hours
8 hours

Tough Cuts (Chuck, Brisket, Short Ribs)
12 – 48 hours
24 hours

Recipes

New York Strip, Rib Eye Steak, Short Ribs, Tri Tip, Prime RibCorned Beef, Rack of Lamb, Lamb Burger


Poultry

Temperature

Doneness
Range
Our Favorite

Tender and Soft (White Meat Only)
140 – 149F / 60 – 65C
140F / 60C

Tender and Stringy (White Meat Only)
150 – 159F / 65.5C – 70.5C
150F / 65.5C

Firm and Juicy (White and Dark Meat)
160 – 167F / 71 – 75C
165F / 74C

Time

Cut
Range
Our Favorite

White Meat (Breasts and Wings)
1 – 3 hours
1 1/2 hours

Dark Meat (Thighs and Drumstick)
2 – 5 hours
3 hours

Recipes

Chicken Breast, Chicken Thigh


Pork

Temperature

Doneness
Range
Our Favorite

Medium Rare
134 – 140F / 56.5 – 60C
136F / 57.5C

Medium
141 – 150F / 60.5C – 65.5C
145F / 62.5C

Medium Well
151 – 158F / 66 – 70C
154F / 67.5C

Time

Cut
Range
Our Favorite

Chops (Bone-in and Boneless)
1 – 3 hours
1 1/2 hours

Roast (Pork Loin Roast)
3 – 6 hours
8 hours

Tough Cuts (Pork Belly, Ribs, Shoulder)
8 – 24 hours
24 hours

Recipes

Baby Back Ribs, Pork Chops, Pork Belly


Fish & Seafood

Temperature

Doneness
Range
Our Favorite

Tender and Soft
104 – 114F / 40 – 45.5C
110F / 43.5C

Flaky
115 – 122F / 46C – 50C
120F / 49C

Firm
123 – 131F / 50.5 – 55C
126F / 52.5C

Time

Type
Range
Our Favorite

Fish (Salmon, Halibut and Tuna)
30 minutes – 1 hour
45 minutes

Shell Fish (Lobster, Scallops and Shrimp)
20 – 45 minutes
30 minutes

Recipes

Ling Cod (White Fish), Salmon


Eggs

Temperature

Doneness
Range
Our Favorite

Soft-Boiled
140 – 144F / 60 – 62C
140F / 60C

Poached
145 – 149F / 62.5C – 65C
145F / 62.5C

Hard-Boiled
150 – 165F / 65.5 – 74C
160F / 71C

Time

45 minutes will give you the desired doneness for all the different egg types listed above. Chefsteps also created a great visual tool to determine your favorite time and temperature for eggs. Check it out here.

Recipes

Egg Bite, Shakshuka“Slut” by Eggslut Copycat

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