Home » Sous Vide Temps & Times
BEEF
| | Thickness | Temp. (°F) | Time (hours) |
| Rib Eye, Sirloin & Porterhouse Steak | 1 – inch | | |
| Rare | | 125 °F | 1 to 6 |
| Medium Rare | | 130 °F | 1 to 6 |
| Medium | | 140 °F | 1 to 6 |
| Medium Well | | 150 °F | 1 to 6 |
| Well Done | | 155 °F | 1 to 6 |
| Tenderloin Steak (Filet Mignon) | 1 ½ inch | | |
| Rare | | 125 °F | 1 to 6 |
| Medium Rare | | 130 °F | 1 to 6 |
| Medium | | 140 °F | 1 to 6 |
| Medium Well | | 150 °F | 1 to 6 |
| Well Done | | 155 °F | 1 to 6 |
| Flank Steak | 1 – 1 ½ inch | | |
| Rare | | 125 °F | 2 to 10 |
| Medium Rare | | 130 °F | 2 to 10 |
| Medium | | 140 °F | 2 to 10 |
| Medium Well | | 150 °F | 2 to 10 |
| Well Done | | 155 °F | 2 to 10 |
| Flank Iron Steak | 2 – inch | | |
| Rare | | 125 °F | 2 to 10 |
| Medium Rare | | 130 °F | 2 to 10 |
| Medium | | 140 °F | 2 to 10 |
| Medium Well | | 150 °F | 2 to 10 |
| Well Done | | 155 °F | 2 to 10 |
| Brisket | 2 – inch | 140 °F | 24 to 48 |
| Bottom Round Roast | 4-inch | | |
| Medium Rare | | 130 °F | 5 to 10 |
| Medium | | 136 °F | 5 to 10 |
| Medium Well | | 144 °F | 5 to 10 |
| Prime Rib Roast | 5 – 6 inch | | |
| Medium Rare | | 130 °F | 6 to 10 |
| Medium | | 136 °F | 6 to 10 |
| Medium Well | | 144 °F | 6 to 10 |
| Pot Roast (Chuck) | 3 – 4 inch | 160 °F | 24 to 30 |
| Short Ribs | | 167 °F | 24 to 36 |
| Tenderloin Roast | 3 – inch | | |
| Rare | | 131 °F | 3 to 6 |
| Medium Rare | | 135 °F | 3 to 6 |
| Medium | | 140 °F | 3 to 6 |
| Medium Well | | 150 °F | 3 to 6 |
| Tri-Tip Roast | 3-4-inch | | |
| Rare | | 131 °F | 5 to 10 |
| Medium Rare | | 135 °F | 5 to 10 |
| Medium | | 140 °F | 5 to 10 |
| Hamburgers | 1-inch | | |
| Rare | | 125 °F | 1 to 3 |
| Medium Rare | | 130 °F | 1 to 3 |
| Medium | | 140 °F | 1 to 3 |
| Medium Well | | 145 °F | 1 to 3 |
| Well | | 155 °F | 1 to 3 |
| Veal Chop Bone-In | 1 – 1 ½ inch | | |
| Rare | | 129 °F | 3 to 6 |
| Medium | | 134 °F | 3 to 6 |
| Veal Shank | 1 – 2-inch | 167 °F | 24 to 36 |
PORK
| | Thickness | Temp. (°F) | Time (hours) |
| Boneless Chops | 1-inch | 140 °F | 1 to 3 |
| Bone-In Chops | 1-inch | 140 °F | 1 ½ to 3 |
| Baby Back Ribs | | 165 °F | 12 to 24 |
| Country Style Ribs | | 167 °F | 18 to 24 |
| Ham – Cured | | 155 °F | 8 to 12 |
| Tenderloin | | 145 °F | 1 ½ to 4 |
| Sausage | | 165 °F | 18 to 24 |
| Shoulder | 3-inch | 175 °F | 12 to 24 |
| Loin Roast | | 144 °F | 4 to 6 |
LAMB
| | Thickness | Temp. (°F) | Time (hours) |
| Lamb Chops | | | |
| Rare | | 126 °F | 1 to 3 |
| Medium Rare | | 131 °F | 1 to 3 |
| Medium | | 140 °F | 1 to 3 |
| Medium Well | | 150 °F | 1 to 3 |
| Well Done | | 155 °F | 1 to 3 |
| Rack of Lamb | | | |
| Rare | | 155 °F | 2 to 3 |
| Medium Rare | | 155 °F | 2 to 3 |
| Medium | | 155 °F | 2 to 3 |
| Medium Well | | 155 °F | 2 to 3 |
| Well Done | | 155 °F | 2 to 3 |
| Leg of Lamb Bone-In | | | |
| Medium Rare | | 130 °F | 18 to 24 |
| Medium | | 140 °F | 18 to 24 |
| Medium Well | | 150 °F | 18 to 24 |
| Lamb Shank | | 167 °F | 24 to 36 |
POULTRY
| | Thickness | Temp. (°F) | Time (hours) |
| Chicken Breast, Boneless | 1-inch | 140 °F | 1 to 3 |
| Chicken Breast, Bone-In | 1 ½-inch | 147 °F | 2 to 6 |
| Chicken Thighs, Boneless | | 158 °F | 4 to 8 |
| Chicken Thighs, Bone-In | | 165 °F | 2 to 6 |
| Chicken – Whole | | 148 °F | 5 to 7 |
| Cornish Game Hens | | 155 °F | 6 to 8 |
| Duck Breast | 1-inch | 136 °F | 1 ½ to 4 |
| Duck Legs | | 149 °F | 1 ½ to 4 |
| Duck Confit | | 158 °F | 16 to 24 |
| Turkey Breast, Boneless | 2-inch | 146 °F | 2 to 8 |
| Turkey Breast, Bone-In | | 150 °F | 2 to 8 |
| Turkey Legs | | 165 °F | 8 to 10 |
FISH & SEAFOOD
| | Thickness | Temp. (°F) | Time (minutes) |
| Crab Legs | | 140 °F | 30 to 90 |
| Codfish | 1-inch | 136 °F | 20 to 40 |
| Flounder Fillet | 1-inch | 122 °F | 30 to 60 |
| Halibut Filet | 2-inch | 122 °F | 40 to 60 |
| Lobster Tails | | 130 °F | 20 to 45 |
| Octopus | 1 ½-inch | 171 °F | 4 to 7 (hours) |
| Sea Bass Fillet | | 122 °F | 30 to 60 |
| Scallops | 1-inch | 126 °F | 15 to 35 |
| Salmon Fillet | | 122 °F | 30 to 60 |
| Shrimp | | 135 °F | 15 to 30 |
| Trout | 1 ½-inch | 132 °F | 30 to 60 |
| Tuna Steak | 1-inch | | |
| Rare | | 105 °F | 30 to 60 |
| Medium Rare | | 110 °F | 30 to 60 |
| Medium | | 115 °F | 30 to 60 |
| Well Done | | 122 °F | 30 to 60 |
| Tuna – Ahi Loin – Rare | 1 ½-inch | 109 °F | 45 to 60 |
VEGETABLES
| | Thickness | Temp. (°F) | Time (minutes) |
| Artichoke Hearts | | 190 °F | 1 to 2 (hours) |
| Asparagus | | 183 °F | 20 to 45 |
| Beets | 1/2-inch | 194 °F | 1 1/2 to 2 (hours) |
| Broccoli Florets | | 183 °F | 20 to 30 |
| Brussel Sprouts | halved | 185 °F | 40 to 60 |
| Carrots | 1/2-inch | 185 °F | 30 to 60 |
| Cauliflower Florets | | 185 °F | 25 to 35 |
| Corn on the Cob | | 185 °F | 30 to 60 |
| Eggplant (cubed or sliced) | 1-inch | 183 °F | 30 to 45 |
| Green Beans | | 185 °F | 30 to 60 |
| Onions (diced or sliced) | | 185 °F | 30 to 90 |
| Squash (cubed or sliced) | 1-inch | 194 °F | 30 to 45 |
| Sweet Potatoes (cubed or sliced) | 1-inch | 194 °F | 30 to 60 |
| Parsnips | 1/2-inch | 185 °F | 30 to 60 |
| Potatoes (wedges or slices) | 1/2-inch | 185 °F | 30 to 120 |
FRUIT
| | Thickness | Temp. (°F) | Time (minutes) |
| Apples (diced or sliced) | | 183 °F | 35 to 50 |
| Bananas | | 183 °F | 25 to 35 |
| Cherries | | 158 °F | 25 to 35 |
| Pears (diced or sliced) | | 183 °F | 35 to 50 |
| Pineapples (cubed) | | 167 °F | 25 to 35 |
EGGS
| | Thickness | Temp. (°F) | Time (minutes) |
| Runny Barely Poached | | 145 °F | 45 |
| Set – Creamy Yolk | | 147 °F | 45 |
| Set – Fudgy Yolk | | 147 °F | 60 |
| Soft-boiled | | 163 °F | 25 |
| Hard-boiled | | 167 °F | 45 |
| Egg Bites | | 185 °F | 45 to 60 |
DAIRY
| | Thickness | Temp. (°F) | Time (hours) |
| Crème Anglaise | | 173 °F | 1 |
| Custard | | 176 °F | 1 |
| Pudding | | 176 °F | 1 |
| Yogurt | | 110 °F | 12 to 24 |
