Basic Time and Temperature Chart

Sous Vide (Immersion Circulator)

Basic Time and Temperature Chart

Description Description	Details Details	Temp Temp	Min Hrs. Min Hrs.	Max Hrs. Max Hrs.
The Basics
Beef	Steak: Rare	129°F	1 hr	2 hr.
Beef	Roast: Med Rare	140°F	1 hr	2 hr
Chicken	Light Meat Juicy & Tender	149°F	1:00	3:00
Chicken	Dark Meat Juicy & Tender	167°F	0:45	5:00
Fish	Tender & Flaky	122°F	0:40	1:10
Egg	Poached	147°F	1:00	1:30
Green Veggies	Tender	180°F	0:10	Test
Pork	Chop: Med Rare	144 °F	1:00	3:00
Potato	Whole: Tender	185°F	1:30	3:00

Notes:

Beef
Steaks include tender beef cuts like New York strip, rib eye, sirloin, etc. When cooking whole beef roasts, such as prime rib, we opt for a slightly higher temperature for a nice, fork-tender texture.

Pork
Use this time-and-temp combo for anything marked chop or loin—whether it’s bone-in or boneless, fatty or lean. The meat will be juicy and tender, with a blush of rosy color.

Chicken
Cooked at 149 °F / 65 °C for an hour, chicken breasts will emerge juicy and tender. For tender, boneless chicken thighs, cook at 167 °F / 75 °C for 45 minutes.

Fish
The magic temperature for almost any type of fish is 122 °F / 50 °C—it works for everything from salmon to cod to halibut to snapper to branzino. For even cooking, portion fish into individual servings before packaging.

Vegetables
Cooked at 180 °F / 82 °C for 10 minutes, green vegetables such as asparagus will come out bright and crunchy. But because different veggies cook differently, give ’em a pinch every few minutes to check the texture.