Temperature table
Sous Vide Cooking Temperature and Time Chart.
Sous vide is a method of cooking food in a vacuum with strict adherence of a certain temperature. And as you already understood, the temperature of the water bath is crucial while cooking with the sous vide method. There are tables for calculating cooking times and degree of doneness for meat, poultry, fish, vegetables and fruits below. Also, you can find there the information about thickness of the product, salt and fat content, and much more important information that will help you with your cooking. To make sure the time and temperature are correct, make sure you carefully measured the product beforehand.
Cooking temperature for Beef
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| RAW Steak 20-30 mm |
15-30 |
120 |
49 |
| RAW Steak 30-40 mm |
25-30 |
120 |
49 |
| RARE Steak 20-30 mm |
40-120 |
131 |
55 |
| RARE Steak 30-40 mm |
65-120 |
131 |
55 |
| MEDIUM RARE Steak 20-30 mm |
45-180 |
136 |
58 |
| MEDIUM RARE Steak 30-40 mm |
80-180 |
136 |
58 |
| Ribs |
60-240 |
136 |
58 |
| Tongue |
1080 (18 hours) – 2160 (46 hours) |
158 |
70 |
Cooking temperature for Pork
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| Loin |
150-600 |
176 |
80 |
| Fillet 30-40 mm |
65-120 |
140 |
60 |
| Fillet 40-50 mm |
100-120 |
140 |
60 |
| Neck |
600 |
167 |
75 |
| Tenderloin 20-30 mm |
35-170 |
140 |
60 |
| Tenderloin 30-40 mm |
60-170 |
140 |
60 |
| Ham |
1200 (20 hours) |
149 |
65 |
| Сhuck Steak |
600 |
176 |
80 |
| Shin |
300-420 |
158 |
70 |
| Shish Kebab |
120 |
158 |
70 |
| Brisket |
300 |
158 |
70 |
Cooking temperature for Mutton
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| Hocks |
1440 (24 hours) |
152 |
67 |
| Fillet |
180 |
136 |
58 |
Cooking temperature for Poultry
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| Duck (fillet) |
90-150 |
136 |
58 |
| Duck (drumsticks) |
130-240 |
176 |
80 |
| Goose liver |
30-45 |
131 |
55 |
| Goose (drumsticks) |
70-130 |
136 |
58 |
| Chicken (fillet) |
40-70 |
149 |
65 |
| Chicken (drumsticks) |
180 |
149 |
65 |
| Turkey (fillet) |
70-120 |
149 |
65 |
Cooking temperature for Rabbit
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| Rabbit (fillet) |
240 |
144 |
62 |
| Rabbit (feet) |
600 |
147 |
64 |
Cooking temperature for Eggs
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| Soft-boiled |
60 |
149 |
65 |
| Hard-boiled |
80 |
154 |
68 |
| Poached |
60 |
144 |
62 |
Cooking temperature for Fish and seafood
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| Salmon |
15-25 |
medium rare – 120, medium – 131 |
medium rare – 49, medium – 55 |
| Sole |
15-30 |
126 |
52 |
| Halibut |
15-30 |
126 |
52 |
| Tuna |
20-50 |
136 |
58 |
| Bass |
15-60 |
126 |
52 |
| Lancet Fish |
60 |
122 |
50 |
| Mackerel |
10-15 |
126 |
52 |
| Octopus |
240 |
170-185 |
77-85 |
| Shrimps |
25 |
122 |
50 |
| Lobster |
30-60 |
136 |
58 |
Cooking temperature for Vegetables
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| Cabbage |
60 |
185 |
85 |
| Carrot |
50 |
185 |
85 |
| Corn |
60 |
185 |
85 |
| String beans |
120 |
185 |
85 |
| Mushrooms |
15 |
185 |
85 |
| Potatoe |
50 |
185 |
85 |
| Turnip |
60 |
185 |
85 |
| Asparagus |
35-55 |
185 |
85 |
| Lettuce |
60 |
185 |
85 |
| Celery |
90 |
185 |
85 |
| Pumpkin |
10-95 |
185 |
85 |
Cooking temperature for Fruits
| Product |
Cooking time |
Temperature F |
Temperature ℃ |
| Cherry |
25 |
158 |
70 |
| Pear |
25 |
185 |
85 |
| Plum |
25 |
158 |
70 |
| Apple |
25-35 |
185 |
85 |
| Berries |
45 |
158 |
70 |
Tables in pictures