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Difference between revisions of "Sous vide cooking times"

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|[[Beef, brisket]] (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||24-30 hours
 
|[[Beef, brisket]] (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||24-30 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|[[Beef]], roasting cuts (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours
+
|[[Beef, roasting cuts]] (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|[[Beef]], roasting cuts (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours
+
|[[Beef, roasting cuts]] (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|[[Beef]], roasting cuts (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours
+
|[[Beef, roasting cuts]] (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|[[Beef]], roasting cuts (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours
+
|[[Beef, roasting cuts]] (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|[[Beef]], spare ribs||50mm ||80°C||''176°F''||8-10 hours||24-30 hours
+
|[[Beef short ribs]] (''spare ribs'')||50mm ||80°C||''176°F''||8-10 hours||24-30 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
 
|[[Beef]], [[Sous vide salmon cut silverside beef joint|silverside joint]] (medium - ''see ‡ above'')||1.5 kg ||61.5°C||''142.7°F''||8 hours||10 hours
 
|[[Beef]], [[Sous vide salmon cut silverside beef joint|silverside joint]] (medium - ''see ‡ above'')||1.5 kg ||61.5°C||''142.7°F''||8 hours||10 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|[[Beef]], tender cuts (rare)||25mm ||49°C||''120.2°F''||1 hour||4 hours
+
|[[Beef, fillet steak]], (rare)||25mm ||49°C||''120.2°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|[[Beef]], tender cuts (rare)||50mm ||49°C||''120.2°F''||2 hours||4 hours
+
|[[Beef, fillet steak]] (rare)||50mm ||49°C||''120.2°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|[[Beef]], tender cuts (medium rare)||25mm ||56.5°C ||''133.8°F''||1 hour||4 hours
+
|[[Beef, fillet steak]] (medium rare)||25mm ||56.5°C ||''133.8°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|[[Beef]], tender cuts (medium rare)||50mm ||56.5°C ||''133.8°F''||2 hours||4 hours
+
|[[Beef, fillet steak]] (medium rare)||50mm ||56.5°C ||''133.8°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|[[Beef]], tender cuts (medium)||25mm ||60°C ||''140°F''||1 hour||4 hours
+
|[[Beef, fillet steak]] (medium)||25mm ||60°C ||''140°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|[[Beef]], tender cuts (medium)||50mm ||60°C ||''140°F''||2 hours||4 hours
+
|[[Beef, fillet steak]] (medium)||50mm ||60°C ||''140°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|[[Beef]], tender cuts (medium well)||25mm ||65.5°C ||''149.9°F''||1 hour||4 hours
+
|[[Beef, fillet steak]] (medium well)||25mm ||65.5°C ||''149.9°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|[[Beef]], tender cuts (medium well)||50mm ||65.5°C ||''149.9°F''||2 hours||4 hours
+
|[[Beef, fillet steak]] (medium well)||50mm ||65.5°C ||''149.9°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|[[Beef]], tender cuts (well done)||25mm ||71°C ||''159.8°F''||1 hour||4 hours
+
|[[Beef, fillet steak]] (well done)||25mm ||71°C ||''159.8°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|[[Beef]], tender cuts (well done)||50mm ||71°C ||''159.8°F''||2 hours||4 hours
+
|[[Beef, fillet steak]] (well done)||50mm ||71°C ||''159.8°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
 
|[[Bison]] (medium rare)||25mm ||56.5°C ||''133.8°F''||8-10 hours||12-24 hours
 
|[[Bison]] (medium rare)||25mm ||56.5°C ||''133.8°F''||8-10 hours||12-24 hours
Line 157: Line 157:
 
|[[Turkey]] breast (medium well)||about 1.2 kg ||67°C||''152.6°F''||5 hours||10-12 hours
 
|[[Turkey]] breast (medium well)||about 1.2 kg ||67°C||''152.6°F''||5 hours||10-12 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
!colspan=6 style="text-align: left;"|'''OFFAL'''
+
!style="text-align: left;"|'''OFFAL'''
 +
!width="60pt"|'''Thickness'''
 +
!colspan="2" width="80pt"|'''Cooking temperature'''
 +
!width="120pt"|'''Water Bath<br />Cooking time (min)'''
 +
!width="120pt"|'''Water Bath<br />Cooking time (max)'''
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
 
|[[Beef]] [[liver]] *(medium-rare)|| - ||58°C||''136.4°F''||60 minutes||120 minutes
 
|[[Beef]] [[liver]] *(medium-rare)|| - ||58°C||''136.4°F''||60 minutes||120 minutes
Line 187: Line 191:
 
|[[Kidney]] (medium)|| - ||60°C||''140°F''||60 minutes||120 minutes
 
|[[Kidney]] (medium)|| - ||60°C||''140°F''||60 minutes||120 minutes
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
!colspan=6 style="text-align: left;"|'''FISH'''
+
!style="text-align: left;"|'''FISH'''
 +
!width="60pt"|'''Thickness'''
 +
!colspan="2" width="80pt"|'''Cooking temperature'''
 +
!width="120pt"|'''Water Bath<br />Cooking time (min)'''
 +
!width="120pt"|'''Water Bath<br />Cooking time (max)'''
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
 
|[[Brill]] || - ||48°C|| ''118.4°F''||35 minutes ||60 minutes
 
|[[Brill]] || - ||48°C|| ''118.4°F''||35 minutes ||60 minutes
Line 213: Line 221:
 
|[[Trout]] || - ||48°C||''118.4°F''||40 minutes ||45 minutes
 
|[[Trout]] || - ||48°C||''118.4°F''||40 minutes ||45 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
!colspan=6 style="text-align: left;"|'''SEAFOOD'''
+
!style="text-align: left;"|'''SEAFOOD'''
 +
!width="60pt"|'''Thickness'''
 +
!colspan="2" width="80pt"|'''Cooking temperature'''
 +
!width="120pt"|'''Water Bath<br />Cooking time (min)'''
 +
!width="120pt"|'''Water Bath<br />Cooking time (max)'''
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
 
|[[King prawns]] || - ||56°C|| ''132.8°F''||20 minutes ||25 minutes
 
|[[King prawns]] || - ||56°C|| ''132.8°F''||20 minutes ||25 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
 
|[[Prawns]] (''shrimp'') || - ||56°C ||''132.8°F''||10 minutes ||15 minutes
 
|[[Prawns]] (''shrimp'') || - ||56°C ||''132.8°F''||10 minutes ||15 minutes
 +
|- style="background: #f8f2d7;"
 +
|[[Lobster]] (''add butter and herbs'')|| - ||56°C|| ''132.8°F''||1 hour ||1 hour 10 minutes
 +
|- style="background: #e6e6fa;"
 +
|[[Octopus]] || - ||82°C ||''180°F''||4 hours ||4 hours 30 minutes
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
 
|}
 
|}

Latest revision as of 14:42, 11 June 2019

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
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