Sous Vide Time and Temperature Chart

Sous vide cooking gives you precise control over doneness, but only if you know the right time and temperature. Our editorial team compared specifications, buyer feedback and key decision factors to create this comprehensive chart. Whether you are cooking steak, chicken, vegetables, or eggs, these guidelines will help you achieve perfect results every time.

Why Use a Sous Vide Chart

Sous vide relies on maintaining a constant water bath temperature. Unlike grilling or pan searing, you cannot rely on visual cues. A temperature chart removes guesswork. It tells you exactly what temperature to set your circulator and how long to leave the food in the bath. This ensures food safety and consistent doneness, from edge to center.

Every cut of meat has a different ideal temperature. For example, a tenderloin benefits from a lower temperature than a chuck roast, which needs more time to break down connective tissue. Vegetables require higher temperatures to soften, while eggs need precise temperatures for specific textures. A good chart organizes all this information in one place.

Our chart below is based on widely accepted sous vide guidelines from reputable sources, including ChefSteps and Serious Eats. We have also incorporated feedback from thousands of home cooks to refine the ranges. Always use a reliable sous vide machine and a vacuum sealer or zip-top bag for best results.

Meat Temperatures and Times

Here are the recommended temperatures and times for common meats. The ranges allow for thickness and personal preference. Always start with the lower end of the time range for thinner cuts.

Beef and Steak

• Rare: 120°F (49°C) for 1 to 2.5 hours
• Medium-rare: 130°F (54°C) for 1 to 4 hours
• Medium: 140°F (60°C) for 1 to 4 hours
• Medium-well: 150°F (66°C) for 1 to 3.5 hours
• Well done: 160°F (71°C) for 1 to 3 hours

For tougher cuts like brisket or chuck, use 135°F to 155°F (57°C to 68°C) for 24 to 48 hours. This breaks down collagen and makes them fork tender.

Pork

• Pork chops: 140°F (60°C) for 1 to 3 hours
• Pork tenderloin: 135°F (57°C) for 1 to 2 hours
• Pork shoulder: 165°F (74°C) for 12 to 24 hours

For pork, the USDA recommends 145°F (63°C) with a 3 minute rest, but sous vide at 140°F (60°C) is safe if held for at least 1 hour. Many cooks prefer a slightly pink center for juiciness.

Poultry

• Chicken breast: 140°F (60°C) for 1 to 2 hours (for soft texture)
• Chicken breast (traditional): 150°F (66°C) for 1.5 to 2.5 hours
• Chicken thighs: 165°F (74°C) for 1 to 4 hours
• Turkey breast: 140°F (60°C) for 2 to 3 hours

Always cook poultry to at least 140°F (60°C) and hold for at least 30 minutes to ensure safety. For a firmer, more familiar texture, choose 150°F (66°C) or higher.

Fish and Seafood

• Salmon: 120°F (49°C) for 30 to 45 minutes
• White fish (cod, halibut): 130°F (54°C) for 30 to 40 minutes
• Shrimp: 140°F (60°C) for 20 to 30 minutes
• Lobster tail: 135°F (57°C) for 30 to 45 minutes

Seafood cooks quickly and can become dry if overcooked. Use the lower end of the time range for delicate fillets.

Vegetables and Eggs

Vegetables need higher temperatures to soften and become tender. Eggs are unique because the yolk and white set at different temperatures.

Vegetables

• Asparagus: 185°F (85°C) for 10 to 15 minutes
• Carrots: 185°F (85°C) for 30 to 45 minutes
• Broccoli: 185°F (85°C) for 15 to 20 minutes
• Potatoes (cubed): 190°F (88°C) for 45 to 60 minutes
• Corn on the cob: 185°F (85°C) for 30 to 40 minutes
• Beets: 185°F (85°C) for 60 to 90 minutes

Vegetables can be cooked with butter, herbs, or seasonings in the bag. They retain more nutrients and flavor compared to boiling.

Eggs

• Soft boiled (jammy yolk): 145°F (63°C) for 45 minutes
• Medium boiled (creamy yolk): 150°F (66°C) for 45 minutes
• Hard boiled (firm yolk): 155°F (68°C) for 45 minutes
• Poached (set white, runny yolk): 167°F (75°C) for 13 minutes

For eggs, the time is less critical than temperature. The yolk sets at around 158°F (70°C), so keep the temperature below that for runny yolks. Always use fresh eggs for best results.

Adjusting for Doneness

Everyone has different preferences. Here are tips to adjust the chart to your taste.

1. For more or less doneness: Change the temperature by 5°F (2.8°C) increments. For example, if you prefer your steak more medium than medium-rare, increase from 130°F to 135°F. The time range stays the same.
2. For thicker cuts: Increase the time. A 2 inch thick steak needs at least 2 hours, while a 1 inch steak needs only 1 hour. Use the minimum time for the thickness, then add extra time if needed.
3. For frozen food: Add 50% more time. For example, a frozen chicken breast that normally takes 1.5 hours should cook for about 2.25 hours. Do not lower the temperature.
4. For food safety: Always check that the internal temperature reaches the target and holds for the recommended time. Use a reliable thermometer to verify.
5. For searing: After sous vide, pat the meat dry and sear in a hot skillet for 30 to 60 seconds per side. This adds flavor without overcooking the interior.

Remember that sous vide is forgiving. You can hold food at the target temperature for up to 4 hours without significant texture changes, except for delicate items like fish. Use the chart as a starting point and adjust based on your equipment and preferences.

For more detailed guides, check the product manuals that come with your sous vide machine. Many manufacturers include specific charts. You can also experiment with small batches to find your perfect setting. Write down what works so you can repeat it.

Always check the current price on Amazon for the best sous vide machines and accessories. A reliable circulator makes a big difference in temperature accuracy.