Sous vide temperatures and times table

There are two important elements in sous vide cooking: time and temperature. How long something needs to be cooked depends on the thickness. Every product has an ideal core temperature for cooking. Since more than 100 ingredients can be cooked sous vide, a table for sous vide temperatures and times is useful. Every component in this table has been tested, so you don't have to do any research yourself.

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

Tip: Each product has a specific thickness indicated. If the product deviates in thickness, the following ratio applies: 2 x thickness → time x 4. Note: The temperature and time depend on the thickness of the ingredient and how cooked you want it, the given temperature and time are a guideline.

 

Sous vide temperatures lamb

Lamb meat always tastes good and is mainly available in the spring. It combines well with fresh herbs such as thyme, oregano or bay leaf. The meat from a lamb has a wonderful taste of its own and is naturally very tender and easy to prepare. An exception to this are the neck, tongue and shoulder as this meat contains more connective tissue and therefore requires longer preparation. The types of meat from a lamb have different times and temperatures. Below are the most common temperatures and times shown per component.

Type of meat	℃	°F	Thickness cm	Thickness inch	Time
Lamb tail piece	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 heart	80	176	2.5	1	12 hours
Lamb chop	55	131	5	2	60 min
Lamb shoulder	70	158	2.5	1	17 hours

 

 

Sous vide temperatures pig

Certain times and temperatures remain a matter of taste. For that reason, we have indicated minimum temperatures. For example, pork belly is juicy and stewed at 80ºC/176F for 12 hours, while it is tender and firm at 68ºC for 24 hours. It is just a matter of what you prefer.

Type of meat	℃	°F	Thickness cm	Thickness inch	Time
Back ham	65	149	8	2,4	12 hours
Pork belly	80	176	3	1,2	12 hours
Spareribs	74	131	5	2	8 hours
Suckling pig leg	62	143	3	1,2	48 hours
Pork tenderloin	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 hours
Pigtail	70	158	2	0.8	48 hours
Pork cheek	70	158	2	0.8	24 hours

 

 

Sous vide temperatures calf

Veal comes from cattle that are younger than 12 months. It is therefore young beef. There is also a distinction to be made in the type of veal, namely: white veal (8-9 months) and pink veal (8-12 months). It is a type of meat that is not consumed to a large extent in the Netherlands. Special actually, since it is a relatively lean type of meat that contains many vitamins and nutrients.

Type 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
Calf's sweetbreads	63	145	2	0.8	90 min

 

 

Sous vide temperatures beef

Many cuts of beef require a relatively low temperature, for example: rib eye, bavette and tenderloin. For larger, coarser cuts of beef, we recommend using higher temperatures. This is beneficial for the texture of the meat.

Type 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 Hare	54	129.2	2	1,4	80 min
Meatball	62	143	3	2.8	2 hours
Beef tenderloin	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
Beef fillet	55	131	3	2	60 min
Beef shank	78	172	2.5	2	8 hours
Beef tongue	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 poultry

With poultry it is especially important that it is not cooked for too long, in general. Poultry quickly becomes dry when cooked 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 container.

The legs and legs of poultry need to be cooked longer than, for example, fillets and liver, 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 period of time, this connective tissue is slowly broken down, resulting in a tender end result.

Type 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 leg	76	168.8	5	2	12 hours
goose	60	140	2	0.8	2 hours
Foie gras	58	136.4	2	0.8	20 min
Turkey leg	75	167	7	2.7	7 hours
Chicken fillet	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 hours
Partridge	56	132.8	2.5	1	25 min

 

 

Sous vide temperatures game

Anyone can prepare game. Venison is similar to beef, but much tastier. The natural taste of game combined with the similar preparation of beef makes it an attractive type of meat. The game season starts every year on October 15 and runs until December 31. That is the moment to choose a tasty duck breast instead of beef. The real meat lover can therefore not wait for the start of the game season. By preparing the game sous vide it is a piece of cake. This means that preparing game no longer requires more knowledge and skill from the chef.