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Sous vide temperatures and times table

In sous vide cooking there are two important elements: time and temperature. How long something must be cooked depends on its thickness. Each product has an ideal core temperature for cooking. As more than 100 ingredients can be cooked sous vide, a table for sous vide temperatures and times is practical. Each item in this table has been tested, so you don't have to do any research yourself.

The times shown in the table are based on the minimum cooking time, in addition the time depends on the thickness of the product you want to cook sous vide. The given temperature is based on the average for that product. Tastes differ, so use the tables below to find your own preference for temperature and time. Where one person likes his steak medium-rare, at a temperature of 58°C, the other prefers it at 53°C. That is the exceptional thing that the precision of sous vide cooking has to offer.

Tip: Each product has a certain thickness indicated, if the thickness of the product varies then use the following ratio: 2 x the thickness → the time x 4 Note: The temperature and time depend on the thickness of the ingredient and how well you want to cook it, the given temperature and time are a guideline.

Sous vide temperatures lamb

Lamb always tastes good and is mainly available in spring. It combines well with fresh herbs such as thyme, oregano or bay leaf. Lamb meat has a wonderful flavour of its own and is naturally very tender and easy to prepare. The exception is the neck, tongue and shoulder, as these meats contain more connective tissue and therefore require longer preparation. The types of lamb have different times and temperatures. Below are the most common temperatures and times for each part.

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Kind of meat °F Thickness cm Thickness inch Time
Lamb tailpiece 58 136 4 1,6 60 min
Lamb tongue 70 158 2.5 1 24 hours
Lamb sweetbreads 62 143 2,5 1 90 min
Lamb fillet 60 140 2 0,8 30 min
Lamb's heart 80 176 2,5 1 12 hours
Lamb cutlet 55 131 5 2 60 min
Lamb shoulder 70 158 2,5 1 17 hours

Sous vide temperatures for pigs

Certain times and temperatures remain a matter of taste. For this reason we have indicated minimum temperatures. For example, pork belly at 80ºC/176F for 12 hours will be juicy and stewed, whereas at 68ºC for 24 hours it will be tender and firm. It all depends on what you like best.

sous-vide pork

Kind of meat °F Thickness cm Thickness inch Time
Pork Ham 65 149 8 2,4 12 hours
Bacon 80 176 3 1,2 12 hours
Spareribs 74 131 5 2 8 hours
Suckling pig bone 62 143 3 1,2 48 hours
Pork 55 131 2,5 1 90 min
Pork chop 62 143,6 2,5 1 60 min
Pork loin 60,5 140,9 2 0,8 20 min
Pork neck 68 154 3 1,2 24 hours
Pork shoulder (pulled pork) 70 158 2,5 1 18 ur
Pork tail 70 158 2 0,8 48 hours
Pork cheek 70 158 2 0,8 24 hours

Sous vide temperatures for veal

Veal comes from cattle aged less than 12 months. It is therefore young beef. There is also a distinction to be made between the type of veal, namely white veal (8-9 months) and rose veal (8-12 months). It is a type of meat that is not consumed to any great extent in the Netherlands. It is actually quite unusual, given that it is a relatively lean type of meat that contains many vitamins and nutrients.

Kind of meat °F Thickness cm Thickness inch Time
Veal rib-eye 55 131 4 1,6 75 min
Veal T-bone 55 131 3 1,4 90 min
Veal fillet 57 134 3 1,4 60 min
Veal cutlet 56 132 10 4 3 hours
Veal shank 55 131 3 1,4 80 min
Calf's tongue 70 158 2,5 1 21 hours
Calf cheek 78 172 5 2 12 hours
Sweetbread 63 145 2 0,8 90 min

Beef sous vide temperatures

Many pieces of beef require a relatively low temperature, for example: rib eye, bavette and tenderloin. We recommend using higher temperatures for larger, coarser pieces of beef. This improves the texture of the meat.

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Kind of meat °F Thickness cm Thickness inch Time
Bavette 56 131 3 1,4 2 hours
Steak - Well done 68 154,4 2,5 1 50 min
Steak - Medium 61 141,8 2,5 1 50 min
Steak - Medium rare 55 131 2,5 1 50 min
Steak - Rare 51 123,8 2,5 1 50 min
Brisket 64 147 4 1,6 48 hours
Burger 56 143 3 1,4 90 min
Diamond Bait 54 129,2 2 1,4 80 min
Meatball 62 143 3 2,8 2 hours
Beef 52 149 2,5 1,4 2 hours
Ribeye 53,8 129 5 1 40 min
Rump steak 55 131 2 0,8 45 min
Fillet of beef 55 131 3 2 60 min
Beef shank 78 172 2,5 2 8 hours
Tongue of beef 80 176 2,5 1 20 hours
Beef cheek 62 143 5 2 60 hours
Shoulder chop 56 132 2 0,8 4 hours
Short rib 74 131 3 1,4 24 hours

Sous vide temperatures for poultry

It is particularly important that poultry is not cooked for too long. Poultry gets dry very quickly when prepared traditionally. For this reason, the sous vide cooking technique is a good solution. It does not matter if the product cooks longer in the sous vide.

Poultry legs and feet must be cooked longer than fillets and liver, for example, as these are muscles that the animal uses a lot. This meat contains a lot of connective tissue, which makes the meat tough. By cooking the poultry for a longer time, this connective tissue is slowly broken down, resulting in a tender end result.

Kind of meat °F Thickness cm Thickness inch Time
Pigeon Breast 58 136,4 1 0,4 20 min
Duck breast 57 134,6 2,5 1 60 min
Duck leg 70 158 7 2,7 16 hours
Pheasant Breast 62 143,6 2,5 1 40 min
Pheasant bolt 76 168,8 5 2 12 hours
Goose 60 140 2 0,8 2 hours
Goose liver 58 136,4 2 0,8 20 min
Turkey leg 75 167 7 2,7 7 hours
Chicken breast 64 146,3 3 1,2 60 min
Chicken thigh 65 149 3 1,2 60 min
Quail 64 147,2 5 2 60 min
Quail leg 63 145 1 0,4 3 hours
Guinea fowl 65 149 3 1,2 1,5 hour
Partridge 56 132,8 2,5 1 25 min

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Game sous vide temperatures

Anyone can prepare venison. Venison is similar to beef, but much more flavourful. The natural flavour of game combined with the similar preparation of beef makes it an attractive type of meat. The game season starts annually on 15 October and runs until 31 December.

That is the moment to choose, for example, a tasty duck breast instead of beef. The real meat lover can therefore not wait for the start of the game season. By preparing game sous vide it is a breeze. Because of this, the preparation of game doesn't require more knowledge and skills of the cook.

Kind of meat °F Thickness cm Thickness inch Time
Bison 56 132,8 2,5 1 28 hours
Hare fillet 60 140 2 0,8 15 min
Leg of venison 55 131 3 1,4 80 min
Deer loin 58 136,4 2 0,8 50 min
Rabbit fillet 64 147,2 2 0,8 12 min
Ree 53 127 2 0,8 90 min
Boar's Back 56,5 133,7 2 0,8 90 min
Zwijnwang 62,5 144,5 2,5 1 18 hours

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Sous vide temperatures for fish

When preparing fish Sous Vide, it is important to make sure you portion the fish before cooking it, because if you portion afterwards the fish will fall apart. 50 degrees / 122 Fahrenheit is a temperature that gives good results with almost any fish, do not deviate too much from this.

Kind of fish °F Thickness cm Thickness inch Time
Scallops 52 122 1,5 0,6 40 min
Trout 52 125,5 2,5 1 25 min
Shrimp 54 129,2 2 0,8 25 min
Halibut 55 131 2,5 1 30 min
Squid 77 170,6 Large Large 5 hours
Cod 50 113 2,5 1 inch 40 min
Lobster (confit) 52 125,6 2 0,8 30 min
Lobster (tail) 55 139,1 2 0,8 15 min
Mackerel 50 122 2 0,8 20 min
Rog 55 131 2 0,8 15 min
Redfish 50 122 2 0,8 20 min
Tuna 45 113 2,5 1 45 min
Salmon 50 122 2,5 1 40 min
Monkfish 48 118,4 2,5 1 18 min
Catfish 52 125,6 2,5 1 20 min
Salmon 50 122 2,5 1 40 min
Monkfish 48 118,4 2,5 1 18 min

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Sous vide temperatures vegetables

When sous vide cooking vegetables, it is important to consider what kind of result you want. You can choose to cook the vegetables for a short time, +/- 15 minutes, for a light and crispy result or longer for less firm vegetables.

Type of vegetable °F Time
Potato 90 194 60 min
Jerusalem artichoke 85 185 40 min
Artichoke 90 194 2 hours
Asparagus 88 190,4 20 min
Eggplant 85 185 45 min
Beets 90 194 60 min
Cauliflower 85 185 35 min
Spring onion 90 192 45 min
Broccoli 86 186,8 20 min
Mushrooms 85 185 60 min
Cherry tomato 45 140 60 min
Peas 85 185 60 min
Bottle pumpkin 85 185 45 min
Green asparagus 84 183,2 20 min
Turnip 85 185 30 min
Corn 83,5 182,3 45 min
Parsnip 83,5 182,3 75 min
Pumpkin 85 185 45 min
Leek 85 185 30 min
Radish 85 185 40 min
Salsify 90 194 60 min
Onion 85 185 90 min
Fennel 85 185 45 min
Chicory 85 185 20 min
Carrot 85 185 60 min
Parsley root 85 185 65 min
Pearls onion 85 185 4 hours
Sweet potato 85 185 40 min

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