24
Sous Vide Chart
NOTES:
• For thicker meat, chicken and fish, cooking times will be longer.
• Visit www.food.gov.uk/food-safety for more information on safe internal cooking
temperatures.
Steak (2.5 cm to 3.1 cm thick)
Very rare to rare 52°C 1 to 3 hours
Medium-rare 54°–57°C 1 to 4 hours
Medium 60°C 1 to 4 hours
Medium-well 66°C 1 to 4 hours
Well-done 68°C 1 to 4 hours
Pork
Shoulder, well-done, 1.4–1.8 kg 85°C 8 to 10 hours
Tenderloin, medium, 0.7–0.9 kg 63°C 2 to 4 hours
Loin, medium, 0.9–1.4 kg 66°C 3 to 4 hours
Boneless chops, medium, 2 cm thick 60°C 1 to 2 hours
Bone-in chops, medium, 2.5 cm thick 63°C 1 to 2 hours
Bone-in ribs, 1 full rack, 1.4–1.8 kg 74°C 12 to 14 hours
Chicken, boneless white meat
(140–170 g)
Very soft and juicy 60°C 1 to 3 hours
Tender and juicy 66°C 1 to 3 hours
Firm and juicy 71°C 1 to 3 hours
Chicken, boneless dark meat
(140–170 g)
Tender and juicy 75°C–77°C 1 1/2 to 3 hours
USING COOKING MODES
FOOD AND EXTENT OF COOKING TEMPERATURE TIME
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