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Page Title
19
Sous Vide Cooking Table
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature
Minimum
Cooking
Time
Maximum
Cooking
Time
Beef & Lamb
Tender Cuts:
Tenderloin, cutlets,
sirloin, rib eye, rump,
T-bone, chops
Tougher Cuts:
Blade, chuck, shoulder,
shanks, game meats
2-5 cm / ½”- 2”2
4-6 cm / 1½“- 2½”
Rare 122°F / 50°C 1 hours 4 hours
Medium-rare 129°F / 54°C 1.5 hours 4 hours
Medium 140°F / 60°C 1.5 hours 4 hours
Medium-well 145°F / 63°C 1.5 hours 4 hours
Poultry
Chicken Breast 3-5 cm / 1”- 2”
Soft and juicy 145°F / 63°C 1.5 hours 4 hours
Traditionally firm 155°F / 69°C 1 hour 4 hours
Chicken Thigh 3-5 cm / 1”- 2”
Juicy and tender 165°F / 74°C 1 hour 4 hours
Off-the-bone tender 165°F / 74°C 4 hours 8 hours
Chicken Leg 5-7 cm / 2 - 3” Juicy and tender 180°F / 82°C 2 hours 7 hours
Duck Breast 3-5 cm / 1“- 2” Soft and juicy 146°F / 64°C 2 hours 4 hours
Pork
Belly 3-6 cm / 1”- 2½” Traditionally firm 180°F / 82°C 10 hours 22 hours
Ribs 2-3 cm / ½”- 1½” Off-the-bone tender 138°F / 59°C 10 hours 22 hours
Chops 2-4 cm / ½”- 2”
Pin k an d ju icy 135°F / 57°C 1 hour 4 hours
White throughout
and juicy
147°F / 64°C 1 hour 4 hours
Fish & Seafood
Fish 2-3 cm / ½”- 1”
Soft and buttery 110°F / 43°C 10 minutes 30 minutes
Translucent/ starts
to flake
115°F / 46°C 20 minutes 45 minutes
Medium-rare 125°F / 52°C 20 minutes 45 minutes
Medium, dry 130°F / 54°C 20 minutes 45 minutes
Well done, crumbly 135°F / 57°C 20 minutes 45 minutes
Shrimp - Traditionally firm 140°F / 60°C 30 minutes 45 minutes
Lobster Tail - Soft and buttery 140°F / 60°C 1 hour 1 hour
Scallops - Soft and buttery 140°F / 60°C 30 minutes 30 minutes
Eggs
Eggs
Large / Extra
Large
Runny 140°F / 60°C - 45 minutes
Soft boiled 145°F / 62°C - 45 minutes
Medium boiled 150°F / 65°C - 1 hour
Hard boiled 165°F / 73.9°C - 1 hour
Fruits & Vegetables
Fruits - - 183°F / 83.9°C 15 minutes 2 hours
Vegetables - - 183°F / 83.9°C 45 minutes 2.5 hours
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