Sous vide cooking time and temperature chart

Q: Is 4 hours too long to sous vide a steak?

So long as youre cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Q: Can you sous vide in 2 hours?

You can technically cook as many steaks at once as youd like. Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.

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General guidelines:
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Is 4 hours too long to sous vide a steak?
Can you sous vide in 2 hours?
What temperature do you cook sous vide at?
How do you determine sous vide time?

In our easy-to-use sous vide cooking chart you will find helpful information about the respective cooking levels, core temperature, water bath temperature and the approximate cooking time. So you can achieve the perfect cooking results for you in no time. To make sure that everything works perfect, we have broken down the food very precisely, for example into beef (fillet steak, rib-eye steak, rump steak, strip steak, braised dishes etc.), lamb (loin, chop, T-bone steak, knuckle etc.), fish & seafood (shrimp, scallops, tuna, salmon, red snapper etc.), poultry (chicken breast, chicken leg, turkey breast etc.), pork (chop, sirloin, steak, roast, ribs etc.), vegetables (root, potatoes, beets, asparagus, cauliflower etc.), fruit (banana, pineapple, peach, strawberry, cherry, apple etc.) or the perfect onsen tamago.

Time & Temperature Guide

Please always strictly adhere to the relevant hygiene standards, especially with regard to the cold chain, mise en place, processing, storage and regeneration. The higher the quality of the food used, the better the result. You can find detailed information on our website in the category 'All about sous vide'

General guidelines:

The temperatures and cooking times are approximate and depend on many factors such as quality, feeding, growing up, slaughtering, thickness of the food and ultimately of course also on personal preferences.

Important: Raw or unpasteurized food should never be served to particularly sensitive individuals with weakened immune systems, pregnant women, children under four years of age or elderly persons. We recommend that for safety reasons, food should not be kept between 5 ° C and 55 ° C for longer than four hours. However, if you want to serve food to these people, we advise you to adhere to the relevant scientific pasteurization times and local regulations. More profound information on cooking times, pasteurization, HACCP concept, local regulations and much more can be found here

Note that a constant and exact water temperature is essential for pasteurization. Even a temperature fluctuation of +/- 0.5 ° C or more will not give you a reliable result, as this will increase the cooking times disproportionately.

All information without liability

The Sous Vide Temperature Chart below can help you determine the proper temperature for cooking your food to the doneness that you desire. Recommended cooking times are provided in the Sous Vide Time Chart located further down page. The times and temperatures are recommendations and should be adjusted to your particular preference.

FOOD	THICKNESS	TEMPERATURE	TIME
INCH	CM	°FAHRENHEIT	°CELCIUS	MINIMUM	MAXIMUM
BEEF Tenderloin, Steak, Ribeye, T-Bone, Chops, Cutlets	1	2.5	134°+	56.5°+	1 hour	4 hours
2	5	134°+	56.5°+	3 hours	6 hours
BEEF Flank Steak, Brisket	1	2.5	134°+	56.5°+	8 hours	24 hours
2	5	134°+	56.5°+	12 hours	30 hours
BEEF TOUGH CUTS Game or other grass fed meats	1	2.5	134°+	56.5°+	8-10 hours	12-24 hours
LAMB	2.5	7	134°+	56.5°+	10 hours	24-48 hours
BEEF SPARE RIBS	2	5	134°+	56.5°+	24 hours	48-72 hours
PORK Tenderloin	1.5	4	134°+	56.5°+	1.5 hours	6-8 hours
PORK Baby Back Ribs			165°+	74°+	4-8 hours	24 hours
PORK Chops, Cutlets	1	2.5	134°+	56.5°+	2-4 hours	6-8 hours
2	5	134°+	56.5°+	4-6 hours	8-10 hours
PORK Roast	2.75	7	160°-176°	71°-80°	12 hours	30 hours
PORK Spare Ribs	2.75	7	160°-176°	71°-80°	12 hours	30 hours
PORK Belly	2	5	185°	85°	5 hours	8 hours
CHICKEN White Meat, Bone In	2	5	146°+	63.5°+	2.5 hours	4-6 hours
CHICKEN White Meat, Boneless	1	2.5	146°+	63.5°+	1 hour	2.5 hours
TURKEY White Meat, Bone In	2.75	7	146°+	63.5°+	4 hours	6-8 hours
TURKEY White Meat, Boneless	2	5	146°+	63.5°+	2.4 hour	4-6 hours
DUCK White Meat, Breast	1	2.5	135°+	63.5°+	1.4 hours	4-6 hours
CHICKEN Dark Meat, Leg, Thigh, Bone-In			165°+	74°+	4 hours	6-8 hours
CHICKEN Dark Meat, Thigh, Boneless	1	2.5	165°+	74°+	2 hours	4-6 hours
TURKEY Leg or Thigh			165°+	74°+	8 hours	10 hours
DUCK Leg or Thigh			165°+	74°+	8 hours	10 hours
GAME HEN Split	2.75	7	150°+	65.5°+	6 hours	8 hours
SEAFOOD Tuna, Halibut, Snapper, Sole, Salmon, Trout, Mackrel	0.5-1	1.25-2.5	126°+	52°+	20 min	30 min
1-2	2.5-5	126°+	52°+	30 min	40 min
CRUSTACEANS, MOLLUSKS Lobster	1	2.5	140°+	60°+	45 min	60 min
CRUSTACEANS, MOLLUSKS Scallops	1	2.5	140°+	60°+	40 min	60 min
CRUSTACEANS, MOLLUSKS Shrimp	Jumbo	Jumbo	140°+	60°+	30 min	40 min
ROOT VEGETABLES Carrots, Potatos, Turnips, Beets	up to 1	up to 2.5	183°+	84°+	1-2 hours	4 hours
1-2	2.5-5	183°+	84°+	2.5 hours	4 hours
TENDER VEGETABLES Asparagus, Broccoli, Corn Cauliflower, Eggplant, Onions, Green Beans, Squash, Pees	up to 1	up to 2.5	183°+	84°+	0.5 hours	1.5 hours

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Gourmia Sous Vide GSV140	1000 Watts	Rated 4.0 stars	89.99
Instant Pot Sous Vide SSV800	800 Watts	Rated 3.5 stars	79.00
NutriChef Sous Vide PKPC235BK	1000 Watts	Rated 4.0 stars	77.34
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Monoprice Strata Sous Vide	800 Watts	Rated 4.0 stars	69.99

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Anova Bluetooth Sous Vide Sous Vide
The Anova Bluetooth Sous Vide Precision Cooker is our higher rated sous vide model, it strikes a perfect balance between quality, features, and pricing. It's the perfect choice for almost everyone.

Reviewer: - September 26, 2022
Rating: Rated 4.75 stars

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Is 4 hours too long to sous vide a steak?

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Can you sous vide in 2 hours?

You can technically cook as many steaks at once as you'd like. Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.

What temperature do you cook sous vide at?

As opposed to most traditional cooking methods, sous vided food is cooked at the temperature you want the final food to end up at. This is usually between 120°F (48.9°C) and 185°F (85°C), depending on the food being prepared. There are a few different categories of food, but in this lesson I will focus on meat.

How do you determine sous vide time?

Very Rare to Rare: 120°F (49°C) to 128°F (53°C), 1 to 2 1/2 hours. Medium-rare: 129°F (54°C) to 134°F (57°C), 1 to 4 hours (2 1/2 hours for temperatures under 130°F/57°C). Medium: 135°F (57°C) to 144°F (62°C), 1 to 4 hours. Medium-well: 145°F (63°C) to 155°F (68°C), 1 to 3 1/2 hours.

sous vide cooking time temperature chart