QUICK REFERENCE
Item |
Temperature |
Best Time |
Max Time |
Beef: Steak Rare |
54 °C / 129 °F |
1:00 |
2:00 |
Beef: Roast Medium Rare |
60 °C / 140 °F |
6:00 |
14:00 |
Pork: Chop Medium Rare |
62 °C / 144 °F |
1:00 |
3:00 |
Chicken: Light Meat Juicy and Tender |
70 °C / 158 °F |
1:00 |
3:00 |
Chicken: Dark Meat Juicy and Tender |
75 °C / 167 °F |
:45 |
5:00 |
Fish: Tender and Flaky |
50 °C / 122 °F |
:40 |
1:10 |
Egg: Poached |
64 °C / 147 °F |
1:00 |
1:30 |
Green Vegetables: Tender |
82 °C / 180 °F |
:10 |
:20 |
Potato Whole: Tender |
85 °C / 185 °F |
1:30 |
3:00 |
QUICK REFERENCE – NOTES
Beef: |
Steaks include tender beef cuts like |
Pork: |
Use this time-and-temp combo for |
Chicken: |
Cooked at 158 °F / 70 °C for an hour, |
Fish: |
The magic temperature for almost any |
Vegetables: |
Cooked at 180 °F / 82 °C for 10 |
BEEF
Item |
Result |
Temperature |
Best Time |
Max Time |
|
Beef Steak |
Rare |
54 °C / 129 °F |
1:00 |
2:00 |
|
Beef Steak |
Medium |
58 °C / 136 °F |
1:00 |
2:00 |
|
Beef Steak |
Well Done |
68 °C / 154 °F |
1:00 |
2:00 |
|
Beef Roast |
Rare |
56 °C / 133 °F |
7:00 |
16:00 |
|
Beef Roast |
Medium Rare |
60 °C / 140 °F |
6:00 |
14:00 |
|
Beef Roast |
Well Done |
70 °C / 158 °F |
5:00 |
11:00 |
|
Beef Tough Cuts |
Rare |
55 °C / 131 °F |
24:00 |
48:00 |
|
Beef Tough Cuts |
Medium Rare |
65 °C / 149 °F |
24:00 |
24:00 |
|
Beef Tough Cuts |
Well Done |
85 °C / 185 °F |
8:00 |
16:00 |
|
BEEF NOTES
Beef Steak: |
Think tender cuts like rib eye, New York strip, and sirloin. These |
Beef Roast: |
We like to cook whole roasts—large tender cuts often labeled under |
Beef Tough Cuts: |
Here’s where sous vide shines brightest—you’ll be blown away the |
PORK
Item |
Result |
Temperature |
Best Time |
Max Time |
Pork Chops |
Rare |
58 °C / 136 °F |
1:00 |
3:00 |
Pork Chops |
Medium Rare |
62 °C / 144 °F |
1:00 |
3:00 |
Pork Chops |
Well Done |
70 °C / 158 °F |
1:00 |
3:00 |
Pork Roast |
Rare |
58 °C / 136 °F |
3:00 |
5:30 |
Pork Roast |
Medium Rare |
62 °C / 144 °F |
3:00 |
4:00 |
Pork Roast |
Well Done |
70 °C / 158 °F |
3:00 |
3:30 |
Pork Tough Cuts |
Rare |
60 °C / 140 °F |
8:00 |
24:00 |
Pork Tough Cuts |
Medium Rare |
68 °C / 154 °F |
8:00 |
24:00 |
Pork Tough Cuts |
Well Done |
85 °C / 185 °F |
8:00 |
16:00 |
PORK NOTES:
Pork Chop: |
This is the way to cook any pork marked “chop” or “loin” to get great |
Pork Roast: |
We cook pork roast at the same temperature as we do individual |
Pork Tough Cuts: |
Cheaper cuts like pork belly and shoulder need some time to cook in |
CHICKEN
Item |
Result |
Temperature |
Best Time |
Max Time |
Chicken Light Meat |
Super-Supple |
60 °C / 140 °F |
1:00 |
3:00 |
Chicken Light Meat |
Tender / Juicy |
70 °C / 158 °F |
1:00 |
3:00 |
Chicken Light Meat |
Well Done |
75 °C / 167 °F |
1:00 |
3:00 |
Chicken Dark Meat |
Tender |
65 °C / 149 °F |
:45 |
5:00 |
Chicken Dark Meat |
Fall Off Bone |
75 °C / 167 °F |
:45 |
5:00 |
CHICKEN NOTES
Chicken Breasts: |
Cooked at 158 °F / 70 °C are a crowd-pleaser; try them at 140 °F / 60 °C for a novel texture that’s great for chilled chicken salads. |
Boneless chicken thighs: |
Will cook through in about 45 minutes, but to give whole bone-in legs |
FISH
Item |
Result |
Temperature |
Best Time |
Max Time |
Fish |
Tender |
40 °C / 104 °F |
:40 |
1:10 |
Fish |
Tender and Flaky |
50 °C / 122 °F |
:40 |
1:10 |
Fish |
Well Done |
55 °C / 131 °F |
:40 |
1:10 |
FISH NOTES
Fish |
We cook most fish at 122 °F / 50 °C to get that great tender, flaky |
Note: |
Cook times are based on fillets that are about 1 in (2.5 cm) thick. |
VEGETABLES
Item |
Temperature |
Best Time |
Max Time |
Green Vegetables |
82 °C / 180 °F |
:10 |
:20 |
Winter Squash |
85 °C / 185 °F |
1:00 |
3:00 |
Potatoes & Root Vegetables |
85 °C / 185 °F |
2:00 |
3:00 |
VEGETABLE NOTES
Root Vegetables |
While this time and temp combo will work for a variety of root |
Green Vegetables |
Cooked at 180 °F / 82 °C for 10 minutes, green vegetables such as |
FRUIT
Item |
Result |
Temperature |
Best Time |
Max Time |
Fruit |
Warm & Ripe |
68 °C / 154 °F |
1:45 |
2:30 |
Fruit |
Cooked to Soft (for purees, etc.) |
85 °C / 185 °F |
00:30 |
1:30 |
FRUIT NOTES
Fruit |
Ripen berries, peaches, plums and other fruits at 68 °C / 154 °F for |
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