Sous vide temperatures and times

Here is a collection of usefull info and helpers for cooking sous vide.

Time to core temp calculator

Notes
About

This is a tool for estimating the time needed for a food to reach your desired core temperature when cooking sous vide. It is based on the prescribed estimates found in The Modernist Cuisine (first edition) volume 2 page 276 - 279. As such, it is a very rough tool, but usefull to me in that it can answer questions like "If I want to sous vide a big fat roast for the weekend, should I start the day before, or how much time should I at least set aside on the day?" or "How long before the dinner do I need to start the neck chops?".

How to use

Fill in the approximate shape of the food you wish to sous vide, its thickness, the temperature of the food before you start cooking it, and your desired core temperature.

Note that the estimate is based on the water bath being 1 ℃ above the desired core temperature. If you want to leave what you're cooking for a long time unattended this could affect the temperature you want to use, and thereby also the time needed.

Shapes

Flat slab: Use this shape if the food is best described as a large lump/sphere/doesn't fit any of the other descriptions.

Spherical: Use this shape if the food is best described as a large lump/sphere/doesn't fit any of the other descriptions.

Sausage: Use this shape if the food is shaped like a long sausage/tenderloin. Should works best if it's at least 150mm long.

Hamburger: Use this shape if the food is approximately a hamburger having 150mm diameter or less. For larger pieces use the slab shape.

Parameters


Result
Fill inn values for selected shape to get estimate.

Overview of core temperatures and sous vide cooking times

Here are a few tables of sous vide cooking temperatures and times for some foods. I found it annoying to look up at varius places all the time, so here is a compilation.

Note that there are various concerns when cooking sous vide, this is mainly a reference for convenience, it assumes you know the basics and have read the usual disclaimers I can't be bothered restating.

Meat

Beef

Cut Instructions
Brisket Temperature 60 ℃
Time for 50 mm thick 24 to 48 hours
Flank steak Doneness Rare Medium rare Pink Medium
Temperature 51 ℃ 54 ℃ 57 ℃ 60 ℃
Time for 30 mm thick 2 to 10 hours 2 to 10 hours 2 to 10 hours 2 to 10 hours
Hamburgers Doneness Rare Medium rare Medium Medium well Well
Temperature 52 ℃ 54 ℃ 60 ℃ 63 ℃ 65 ℃
Time for 25 mm thick 1 to 3 hours 1 to 3 hours 1 to 3 hours 1 to 3 hours 1 to 3 hours
Short Ribs Temperature 75 ℃
Time 24 to 36 hours
Sirloin, Rib Eye Doneness Rare Medium rare Pink Medium
Temperature 51 ℃ 54 ℃ 57 ℃ 60 ℃
Time for 25 mm thick 1 to 6 hours 1 to 6 hours 1 to 6 hours 1 to 6 hours
Tenderloin (Fillet Mignon) Doneness Rare Medium rare Pink Medium
Temperature 51 ℃ 54 ℃ 57 ℃ 60 ℃
Time for 35 mm thick 1 to 6 hours 1 to 6 hours 1 to 6 hours 1 to 6 hours
Tenderloin Roast Doneness Rare Medium rare Pink Medium
Temperature 55 ℃ 57 ℃ 57 ℃ 60 ℃
Time for 75 mm thick 3 to 6 hours 3 to 6 hours 3 to 6 hours 3 to 6 hours
Veal Shank Temperature 75 ℃
Time for 30 mm thick 24 to 36 hours

Lamb

Cut Instructions
Chops Doneness Rare Medium rare Pink Medium
Temperature 52  ℃ 55 ℃ 57 ℃ 60 ℃
Time 1 to 3 hours 1 to 3 hours 1 to 3 hours 1 to 3 hours
Leg with bone Doneness Medium rare Medium Medium well
Temperature 54 ℃ 60 ℃ 65 ℃
Time 18 to 24 hours 18 to 24 hours 18 to 24 hours
Rack Doneness Rare Medium rare Pink Medium
Temperature 68 ℃ 68 ℃ 68 ℃ 68 ℃
Time 2 to 3 hours 2 to 3 hours 2 to 3 hours 2 to 3 hours
Shank Temperature 75 ℃
Time 24 to 26 hours

Pork

Cut Instructions
Belly Approach Fast Slow
Temperature 85 ℃ 75 ℃
Time for 50 mm thick 5 to 8 hours 24 - 72 hours
Chops with bone Temperature 55 ℃
Time for 25 mm thick 1 to 3 hours
Chops without bone Temperature 52 ℃
Time for 25 mm thick 1 to 3 hours
Ribs Temperature 59 ℃
Time for 25 mm thick 24 - 48 hours
Ribs, Baby Back Temperature 74 ℃
Time 4 to 24 hours
Ribs, Spare Temperature 71 - 80 ℃
Time for 70 mm thick 12 to 30 hours
Roast Temperature 71 - 80  ℃
Time for 70 mm thick 12 to 30 hours
Sausage Temperature 74 ℃
Time 18 to 24 hours
Shoulder Temperature 80 ℃
Time for 75 mm thick 12 to 24 hours
Tenderloin Doneness Medium rare Pink Medium
Temperature 56 ℃ 59 ℃ 61 ℃
Time 1.5 to 4 hours 1.5 to 4 hours 1.5 to 4 hours

Poultry

Chicken

Cut Instructions
Breast without bone Doneness Medium rare Medium
Temperature 58 ℃ 60 ℃
Time for 25 mm thick 30 minutes 1 to 3 hours
Chicken Thighs with bone Doneness Tender Flaky
Temperature 64 ℃ 74 ℃
Time 1 to 2 hours 2 to 6 hours
Chicken Thighs without bone Doneness Tender Flaky
Temperature 62 ℃ 70 ℃
Time 15 hours 4 to 8 hours
Chicken Wings Doneness Tender Flaky
Temperature 62 ℃ 72 ℃
Time 12 hours 8 to 18 hours

Duck

Cut Instructions
Breast Doneness Rare Medium rare Pink
Temperature 52 ℃ 54 ℃ 58 ℃
Time for 25 mm thick 1.5 to 4 hours 1.5 to 4 hours 1.5 to 4 hours
Confit Temperature 70 ℃
Time 16 to 24 hours
Legs Doneness Tender Flaky Fast
Temperature 62 ℃ 68 ℃ 65 ℃
Time 12 hours 8 hours 1.5 to 4 hours

Game

Type Cut Instructions
Deer Roast Temperature 57 ℃
Time for 100 mm thick 3 hours
Grouse Breast Doneness Rare Medium rare Pink General
Temperature 50 ℃ 52 ℃ 58 ℃ 60 ℃
Time 60 minutes 60 minutes 60 minutes 60 minutes
Moose Same as beef - -
Reindeer Sirloin Temperature 53 ℃
Time 2.5 hours
Tenderloin Temperature 52 ℃
Time 80 minutes

Seafood

Type Cut Instructions
Cod Filet Doneness Barely cooked Tender Firm Flaky
Temperature 38 ℃ 41 ℃ 45 ℃ 49 ℃
Time for 25 mm thick 20 to 25 minutes 20 to 25 minutes 24 to 30 minutes 24 to 30 minutes
Crab - Temperature 54 ℃
Time 30 to 90 minutes
Lobster Tail Doneness Barely cooked Tender Firm
Temperature 46 ℃ 54 ℃ 59 ℃
Time for 25 mm thick 15 - 35 minutes 15 - 35 minutes 15 - 35 minutes
Octopus - Temperature 77 ℃
TIme for 37 mm thick 4 to 7 hours
Salmon Filet Doneness Barely cooked Tender Firm Flaky
Temperature 38 ℃ 41 ℃ 43 ℃ 46 ℃
Time for 25 mm thick 20 to 25 minutes 20 to 25 minutes 24 to 30 minutes 24 to 30 minutes
Scallops - Doneness Barely cooked Tender Firm
Temperature 48 ℃ 50 ℃ 54 ℃
Time for 25 mm thick 15 - 35 minutes 15 - 35 minutes 15 - 35 minutes
Shripm - Doneness Barely cooked Tender Firm
Temperature 48 ℃ 60 ℃ 80 ℃
Time 12 minutes 7 minutes 4 minutes
Tuna Steak Doneness Rare Medium rare Medium
Temperature 40 ℃ 43 ℃ 46 ℃
Time for 25 mm thick 30 to 60 minutes 30 to 60 minutes 30 to 60 minutes

Vegetables

Type Instructions
Artichoke Hearts Temperature 88 ℃
Time 60 to 120 minutes
Asparagus Temperature 84 ℃
Time 20 to 45 minutes
Beets Temperature 90 ℃
Time for 20 mm thick 90 to 120 minutes
Broccoli Florets Temperature 84 ℃
Time 20 to 30 minutes
Brussel Sprouts halved Temperature 85 ℃
Time 40 to 60 minutes
Carrots Temperature 85 ℃
Time for 20 mm thick 30 to 60 minutes
Cauliflower Florets Temperature 85 ℃
Time 25 to 35 minutes
Eggplant Temperature 84 ℃
Time for 25 mm thick 30 to 45 minutes
Generic root vegetables Temperature 84 ℃
Time for 25 mm thick 20 minutes to 4 hours
Time for 50 mm thick 45 minutes to 4 hours
Parsnips Temperature 85 ℃
Time for 20 mm thick 30 to 60 minutes
Potatoes Temperature 85 ℃
Time for 20 mm thick 30 to 120 minutes
Squash Temperature 90 ℃
Time for 25 mm thick 30 to 45 minutes

Fruit

Type Instructions
Apples Temperature 84 ℃
Time for 25 mm thick 35 to 60 minutes
Bananas Temperature 84 ℃
Time 25 to 35 minutes
Pear wedges Temperature 83 ℃
Time for 38 mm thick 25 to 45 minutes

Dairy

Type Instructions
Creme Anglaise Approach Fast Slow
Temperature 82 ℃ 78 ℃
Time 20 minutes 60 minutes
Custard Temperature 80 ℃
Time 60 minutes
Pudding Temperature 80 ℃
Time 60 minutes
Yogurt Temperature 43 ℃
Time 12 to 24 hours

Eggs

Type Instructions
General Doneness Whites semi transparent Yolk runny Yolk runny and creamy Yolk firm and creamy Whites firm and yolk soft
Temperature 60 ℃ 62 ℃ 63 ℃ 64 ℃ 65 ℃
Time 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
Hard boiled Temperature 71 ℃ to 75 ℃
Time 45 to 90 minutes
Pasteurized raw Temperature 57 ℃
Time 75 to 120 minutes
Soft bolied Approach Fast Slow
Temperature 75 ℃ 63 ℃
Time 15 to 18 minutes 45 to 90 minutes