Hamilton Beach 33970 - Sous Vide Cooking Temperature Chart

7
Sous Vide Chart
FOOD AND DONENESS TEMPERATURE TIME
Steak (1 to 1 1/4-inch thick)
Very rare to rare 125°F (52°C) 1 to 3 hours
Medium-rare 130°–135°F (54°–57°C) 1 to 4 hours
Medium 140°F (60°C) 1 to 4 hours
Medium-well 150°F (66°C) 1 to 4 hours
Well-done 155°F (68°C) 1 to 4 hours
Pork
Shoulder/Boston Butt, well-done, 3–4 lbs. 185°F (85°C) 8 to 10 hours
Tenderloin, medium, 1.5–2 lbs. 145°F (63°C) 2 to 4 hours
Loin, medium, 2–3 lbs. 150°F (66°C) 3 to 4 hours
Boneless chops, medium, 3/4-inch thick 140°F (60°C) 1 to 2 hours
Bone-in chops, medium, 1-inch thick 145°F (63°C) 1 to 2 hours
Bone-in ribs, 1 full rack, 3–4 lbs. 165°F (74°C) 12 to 14 hours
Chicken, boneless white meat
(5 to 6 ounces)
Very soft and juicy 140°F (60°C) 1 to 3 hours
Tender and juicy 150°F (66°C) 1 to 3 hours
Firm and juicy 160°F (71°C) 1 to 3 hours
Chicken, boneless dark meat
(5 to 6 ounces)
Tender and juicy 167°–170°F (75°–77°C) 1 1/2 to 3 hours
FOOD AND DONENESS TEMPERATURE TIME
Fish (5 to 6 ounces)
Very lightly cooked, medium-rare
and tender 110°–120°F (43°–49°C) 30 to 40 minutes
Medium, tender and flaky 122°–130°F (50°–54°C) 30 to 40 minutes
Well-done, firm and flaky 135°–140°F (57°–60°C) 30 to 40 minutes
Vegetables
Asparagus spears 185°F (85°C) 10 minutes
Beets, cut into 2-inch pieces 185°F (85°C) 2 1/2 to 3 hours
Broccoli (small flowerets) 185°F (85°C) 30 to 40 minutes
Carrots, cut into 2-inch pieces 185°F (85°C) 30 to 45 minutes
Cauliflower (small flowerets) 185°F (85°C) 1 to 1 1/2 hours
Cherry or grape tomatoes, halved 185°F (85°C) 20 to 30 minutes
Corn-on-the-cob 185°F (85°C) 30 to 45 minutes
Mushrooms, halved 195°F (91°C) 1 hour
Onions, cut into 2-inch pieces 185°F (85°C) 1 to 1 1/2 hours
Potatoes, cut into 2-inch pieces 185°F (85°C) 2 to 2 1/2 hours
Spinach leaves 185°F (85°C) 5 minutes
Squash, cut into 2-inch pieces 185°F (85°C) 1 to 1 1/2 hours
Tomatoes, halved 185°F (85°C) 20 to 30 minutes
Fruits
Apples, halved and cored 185°F (85°C) 1 1/2 hours
Pears, halved and cored 185°F (85°C) 1 1/2 hours
NOTES:
• For thicker meat, chicken, and fish, cooking time will be longer.
• Visit www.foodsafety.gov or fsis.usda.gov for more information on
safe internal cooking temperatures.