Sous vide cooking times
From Cookipedia
Sous Vide Recipes water bath meat cooking times and temperatures
A comprehensive table of minimum and maximum meat cooking times and including temperatures and charts for doneness.
‡ From my experience of cooking all types of meat sous vide the 'doneness' of the meat is not nearly as important as it is when cooked conventionally. Even if meat is cooked 'well done' it still has the tenderness and 'mouthfeel' as if it were cooked rare.
Metric to Imperial conversion notes
- 25 mm [2.5 cm] = 1 inch
- 38 mm [3.8 cm] = 1.5 inches
- 50 mm [5 cm] = 2 inches
- 70 mm [7 cm] = 2.75 inches
A two-way temperature calculator
A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.
| MEAT | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
|---|---|---|---|---|---|
| Beef, brisket (medium rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 24-30 hours |
| Beef, brisket (medium) | 25mm | 60°C | 140°F | 8-10 hours | 24-30 hours |
| Beef, brisket (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 24-30 hours |
| Beef, brisket (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 24-30 hours |
| Beef, roasting cuts (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
| Beef, roasting cuts (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
| Beef, roasting cuts (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
| Beef, roasting cuts (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
| Beef short ribs (spare ribs) | 50mm | 80°C | 176°F | 8-10 hours | 24-30 hours |
| Beef, silverside joint (medium - see ‡ above) | 1.5 kg | 61.5°C | 142.7°F | 8 hours | 10 hours |
| Beef, fillet steak, (rare) | 25mm | 49°C | 120.2°F | 1 hour | 4 hours |
| Beef, fillet steak (rare) | 50mm | 49°C | 120.2°F | 2 hours | 4 hours |
| Beef, fillet steak (medium rare) | 25mm | 56.5°C | 133.8°F | 1 hour | 4 hours |
| Beef, fillet steak (medium rare) | 50mm | 56.5°C | 133.8°F | 2 hours | 4 hours |
| Beef, fillet steak (medium) | 25mm | 60°C | 140°F | 1 hour | 4 hours |
| Beef, fillet steak (medium) | 50mm | 60°C | 140°F | 2 hours | 4 hours |
| Beef, fillet steak (medium well) | 25mm | 65.5°C | 149.9°F | 1 hour | 4 hours |
| Beef, fillet steak (medium well) | 50mm | 65.5°C | 149.9°F | 2 hours | 4 hours |
| Beef, fillet steak (well done) | 25mm | 71°C | 159.8°F | 1 hour | 4 hours |
| Beef, fillet steak (well done) | 50mm | 71°C | 159.8°F | 2 hours | 4 hours |
| Bison (medium rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 12-24 hours |
| Bison (medium) | 25mm | 60°C | 140°F | 8-10 hours | 12-24 hours |
| Bison (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 12-24 hours |
| Bison (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 12-24 hours |
| Chicken, breast (bone in) | 50mm | 63.5°C | 146.3°F | 2-5 hours | 4-6 hours |
| Chicken, breast (boneless) | 25mm | 63.5°C | 146.3°F | 1 hour | 2-4 hours |
| Chicken, dark meat | - | 80°C | 176°F | 1 hour | 2-4 hours |
| Chicken, leg / thigh | - | 71°C | 159.8°F | 4 hours | 6-8 hours |
| Chicken, young (spatchcocked) | 70mm | 71°C | 159.8°F | 6 hours | 8 hours |
| Duck, breast | - | 56.5°C | 133.8°F | 2.0 hours | 3 hours |
| Duck, leg | - | 82°C | 179.6°F | 8 hours | 10 hours |
| Game (rare) | 25mm | 56.5°C | 133.8°F | 8-10 hours | 12-24 hours |
| Game (medium) | 25mm | 60°C | 140°F | 8-10 hours | 12-24 hours |
| Game (medium well) | 25mm | 65.5°C | 149.9°F | 8-10 hours | 12-24 hours |
| Game (well done) | 25mm | 71°C | 159.8°F | 8-10 hours | 12-24 hours |
| Gammon steak | 15mm | 67°C | 152.6°F | 4-6 hours | 8-24 hours |
| Gammon steak | 25mm | 71°C | 159.8°F | 4-6 hours | 8-24 hours |
| Lamb, leg (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
| Lamb, leg (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
| Lamb, leg (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
| Lamb, leg (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
| Lamb, roasting cuts (medium rare) | 70mm | 56.5°C | 133.8°F | 10 hours | 24-28 hours |
| Lamb, roasting cuts (medium) | 70mm | 60°C | 140°F | 10 hours | 24-28 hours |
| Lamb, roasting cuts (medium well) | 70mm | 65.5°C | 149.9°F | 10 hours | 24-28 hours |
| Lamb, roasting cuts (well done) | 70mm | 71°C | 159.8°F | 10 hours | 24-28 hours |
| Lamb, tender cuts (rare) | 25mm | 49°C | 120.2°F | 1 hour | 4 hours |
| Lamb, tender cuts (rare) | 50mm | 49°C | 120.2°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium rare) | 25mm | 56.5°C | 133.8°F | 1 hour | 4 hours |
| Lamb, tender cuts (medium rare) | 50mm | 56.5°C | 133.8°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium) | 25mm | 60°C | 140°F | 1 hour | 4 hours |
| Lamb, tender cuts (medium) | 50mm | 60°C | 140°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium well) | 25mm | 65.5°C | 149.9°F | 1 hour | 4 hours |
| Lamb, tender cuts (medium well) | 50mm | 65.5°C | 149.9°F | 2 hours | 4 hours |
| Lamb, tender cuts (well done) | 25mm | 71°C | 159.8°F | 1 hour | 4 hours |
| Lamb, tender cuts (well done) | 50mm | 71°C | 159.8°F | 2 hours | 4 hours |
| Gammon joint | 2.2kg | 60°C | 140°F | 12 hours | 25 hours |
| Ostrich steaks (sear to finish) | 25mm | 60°C | 140°F | 1 hour | 2 hours |
| Pork, baby back ribs | - | 74°C | 165.2°F | 4-8 hours | 12 hours |
| Pork, chops (medium rare) | 25mm | 56.5°C | 133.8°F | 2-4 hours | 6-8 hours |
| Pork, chops (medium rare) | 50mm | 56.5°C | 133.8°F | 4-6 hours | 8-10 hours |
| Pork, chops (medium) | 25mm | 60°C | 140°F | 2-4 hours | 6-8 hours |
| Pork, chops (medium) | 50mm | 60°C | 140°F | 4-6 hours | 8-10 hours |
| Pork, chops (medium well) | 25mm | 65.5°C | 149.9°F | 2-4 hours | 6-8 hours |
| Pork, chops (medium well) | 50mm | 65.5°C | 149.9°F | 4-6 hours | 8-10 hours |
| Pork, chops (well done) | 25mm | 71°C | 159.8°F | 2-4 hours | 6-8 hours |
| Pork, chops (well done) | 50mm | 71°C | 159.8°F | 4-6 hours | 8-10 hours |
| Pork, roasting cuts | 70mm | 71-80°C | 159.8°F - 176°F | 12 hours | 30 hours |
| Pork, spare ribs | 70mm | 71-80°C | 159.8°F - 176°F | 12 hours | 30 hours |
| Pork, tenderloin (medium rare) | 38mm | 56.5°C | 133.8°F | 90 minutes | 6-8 hours |
| Pork, tenderloin (medium) | 38mm | 60°C | 140°F | 90 minutes | 6-8 hours |
| Pork, tenderloin (medium well) | 38mm | 65.5°C | 149.9°F | 90 minutes | 6-8 hours |
| Pork, tenderloin (well done) | 38mm | 71°C | 159.8°F | 90 minutes | 6-8 hours |
| Sausages best browned first | - | 67°C | 152.6°F | 4 hours | 8 hours |
| Turkey breast (medium well) | about 1.2 kg | 67°C | 152.6°F | 5 hours | 10-12 hours |
| OFFAL | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
| Beef liver *(medium-rare) | - | 58°C | 136.4°F | 60 minutes | 120 minutes |
| Beef liver *(pink) | - | 62°C | 143.6°F | 60 minutes | 120 minutes |
| Beef liver *(medium) | - | 65°C | 149°F | 60 minutes | 120 minutes |
| Lambs liver * (pink) | - | 58°C | 136.4°F | 60 minutes | 120 minutes |
| Lambs liver * (medium-rare) | - | 62°C | 143.6°F | 60 minutes | 120 minutes |
| Lambs liver * (medium) | - | 65°C | 149°F | 60 minutes | 120 minutes |
| Poultry liver (pink) | - | 56°C | 132.8°F | 60 minutes | 120 minutes |
| Poultry liver (medium-rare) | - | 52°C | 125.6°F | 60 minutes | 120 minutes |
| Poultry liver (medium) | - | 60°C | 140°F | 60 minutes | 120 minutes |
| Veal liver *(medium-rare) | - | 58°C | 136.4°F | 90 minutes | 120 minutes |
| Veal liver *(pink) | - | 62°C | 143.6°F | 90 minutes | 120 minutes |
| Veal liver *(medium) | - | 65°C | 149°F | 90 minutes | 120 minutes |
| Kidney (pink) | - | 56°C | 132.8°F | 60 minutes | 120 minutes |
| Kidney (medium) | - | 60°C | 140°F | 60 minutes | 120 minutes |
| FISH | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
| Brill | - | 48°C | 118.4°F | 35 minutes | 60 minutes |
| Cod | - | 56°C | 132.8°F | 15 minutes | 30 minutes |
| Haddock | - | 52°C | 125.6°F | 35 minutes | 60 minutes |
| Halibut | - | 50°C | 122°F | 20 minutes | 40 minutes |
| Lemon sole | - | 52°C | 125.6°F | 25 minutes | 40 minutes |
| Mackerel | - | 50°C | 122°F | 20 minutes | 40 minutes |
| Monkfish | - | 48°C | 118.4°F | 18 minutes | 35 minutes |
| Red mullet | - | 52°C | 125.6°F | 30 minutes | 45 minutes |
| Salmon | - | 50°C | 122°F | 20 minutes | 35 minutes |
| Sardines | - | 50°C | 122°F | 20 minutes | 35 minutes |
| Sea bass | - | 50°C | 122°F | 15 minutes | 25 minutes |
| Trout | - | 48°C | 118.4°F | 40 minutes | 45 minutes |
| SEAFOOD | Thickness | Cooking temperature | Water Bath Cooking time (min) |
Water Bath Cooking time (max) | |
| King prawns | - | 56°C | 132.8°F | 20 minutes | 25 minutes |
| Prawns (shrimp) | - | 56°C | 132.8°F | 10 minutes | 15 minutes |
| Lobster (add butter and herbs) | - | 56°C | 132.8°F | 1 hour | 1 hour 10 minutes |
| Octopus | - | 82°C | 180°F | 4 hours | 4 hours 30 minutes |
- Please note that grass-fed cuts of beef will take a lot longer to cook than tender cuts.
- Tender cuts of beef and lamb include tenderloin, sirloin, rib eye, T-bone and lamb chops.
- Raw meat should be cooked to at least medium rare if the cooking time exceeds 4 hours for safety reasons.
- Liver benefits from soaking in milk (milder flavour) or water (stronger flavour) for 8 hours before cooking.
- Safe minimum cooking temperatures
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
#sousvide #moleculargastronomyrecipes #sousvidecookingtimes #cookingmethods