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COOKING
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature*
Minimum
Cooking
Time*
Maximum
Cooking
Time*
Fish and Seafood
Fish 2–3 cm
Soft and
buttery
43°C 10 minutes 30 minutes
Translucent /
starts to fl ake
46°C 20 minutes 45 minutes
Medium-rare 52°C 20 minutes 45 minutes
Medium, dry 54°C 20 minutes 45 minutes
Well-done,
crumbly
57°C 20 minutes 45 minutes
Shrimp –
Traditionally
fi rm
60°C 30 minutes 45 minutes
Lobster Tail –
Soft and
buttery
60°C 1 hour 1 hour
Scallops –
Soft and
buttery
60°C 30 minutes 30 minutes
Eggs
Eggs
Large / Extra
Large
Runny 60°C – 45 minutes
Soft boiled 63°C – 45 minutes
Medium
boiled
66°C – 1 hour
Hard boiled 73.9°C – 1 hour
Fruits and Vegetables
Fruits – – 83.9°C 15 minutes 2 hours
Vegetables – – 83.9°C 45 minutes 2.5 hours
*Cooking times and temperatures are recommendations only. Always refer to
a trusted recipe.
SOUS VIDE COOKING CHART
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