FOOD AVERAGE SIZE
Thighs, Drumsticks, bone-in
Boneless Chicken Thigh
Breasts, boneless
Eggs
Turkey Breast
Ribs
(baby back, spare, or country-style)
Chops
Shoulder/Roast
Belly
Sausages
6 ounces each
6 ounces each
6 ounces each
Large
3 to 4 pounds, boneless
3 pounds
1 to 1 1/2 inches thick bone-in
5 to 6 pounds, boneless
1 1/2 to 3 inches thick
3 1/2 ounces each
CHICKEN
PORK
DESIRED DONENESS COOKING TEMPERATURE TIME
Tender
Pull-Apart
Tender
Supple/Springy
Tender
Well-Done
Poached
Tender
Tender
Fork-Tender
Medium
Medium-Well
Well Done
Tender
Pull-Apart
Tender
Pull-Apart
Very Juicy, Soft
Very Juicy, Firm
Juicy, Springy
150°F/65.5°C
165°F/74°C
150°F/65.5°C
145°F/63°C
150°F/65.5°C
165°F/74°C
145°F/63°C
145°F/63°C
155°F/68.5°C
175°F/79.5°C
140°F/60°C
150°F/65.5°C
160°F/71°C
155°F/68.5°C
185°F/85°C
155°F/68.5°C
175°F/79.5°C
140°F/60°C
150°F/65.5°C
160°F/71.°C
2 to 4 hours
3 to 5 hours
1 to 3 hours
1 to 3 hours
1 to 3 hours
1 to 3 hours
45 to 60 minutes
2 to 4 hours
8 to 12 hours
6 to 8 hours
1 to 3 hours
1 to 3 hours
1 to 3 hours
24 hours
8 to 12 hours
24 hours
8 to 12 hours
45 minutes to 3 hours
45 minutes to 3 hours
45 minutes to 3 hours
FOOD AVERAGE SIZE
Steaks
Strip, Ribeye, T-Bone
Steaks
Strip, Ribeye, T-Bone
Filet
Hamburgers
Fish Fillets, including salmon
Peeled Deveined Shrimp
Lobster Tails
1 inch thick
1 1/2 to 2 inches thick
1 1/2 to 2 inches thick
6 ounce patty
1 to 2 inches thick
Large (16-20/pound)
6 oz
BEEF
SEAFOOD
DESIRED DONENESS COOKING TEMPERATURE TIME
Rare
Medium-Rare
Medium
Medium-Well
Well Done
Rare
Medium-Rare
Medium
Medium-Well
Well Done
Rare
Medium-Rare
Medium
Medium-Well
Well Done
Rare
Medium-Rare
Medium
Medium-Well
Well Done
Rare
Medium-Rare
Medium
Tender
Tender
125°F/51.5°C
130°F/54.5°C
140°F/60°C
150°F/65.5°C
160°F/71°C
125°F/51.5°C
130°F/54.5°C
140°F/60°C
150°F/65.5°C
160°F/71°C
125°F/51.5°C
130°F/54.5°C
140°F/60°C
150°F/65.5°C
160°F/71°C
120°F/49°C
125°F/51.5°C
130°F/54.5°C
140°F/60°C
150°F/65.5°C
120°F/49°C
130°F/54.5°C
140°F/60°C
135°F/57°C
130°F/54.5°C
1 to 2 hours
1 to 2 hours
1 to 2 hours
1 to 2 hours
1 to 2 hours
1 1/2 to 3 hours
1 1/2 to 3 hours
1 1/2 to 3 hours
1 1/2 to 3 hours
1 1/2 to 3 hours
1 to 2 hours
1 to 2 hours
1 to 2 hours
1 to 2 hours
1 to 2 hours
45 minutes to 3 hours
45 minutes to 3 hours
45 minutes to 3 hours
45 minutes to 3 hours
45 minutes to 3 hours
45 minutes to 1 hour
45 minutes to 1 hour
45 minutes to 1 hour
20 to 45 minutes
30 minutes to 1 hour
SOUS VIDE COOKING CHARTXIII.
37 38
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