One of the reasons chefs love sous vide cooking is because there’s so much scope for experimentation. You can cook food under vacuum at a range of safe cooking temperatures, in order to achieve different textures and degrees of doneness. With accurate temperature control it’s possible to recreate a dish and achieve the same consistently high results time and time again.
Sous vide food is simple to cook and safe to consume, provided it is cooked to a pre-calculated temperature and time, and food safety guidelines are followed.
What’s the ideal sous vide cooking temperature?
There is no one ‘ideal temperature’ to cook sous vide food at, rather a range of safe cooking temperatures with corresponding times for every food type.
When using the water bath, it’s important to work out cooking times and temperatures first. Most sous vide recipes fall between 50-70°C, and as a general rule, the lower the temperature, the higher the cooking time needed.
Below is a suggested starting point for you, which is based on information, given to us by professional chefs who use our equipment.
Sous vide beef
|Rib Eye||270g||70 min||64°C|
|Beef Cheek||340g||48 hrs||62°C|
|Fillet Steak||170g||45 min||60°C|
|Sirloin Steak||170g||45 min||60°C|
Read more about cooking beef sous vide.
Sous vide poultry & game
|Chicken Breast||180g||45 min||65°C|
|Duck Breast||200g||30 min||62°C|
|Venison Loin||175g||1 hr||62°C|
|Quail||1 whole quail||1 hr||65°C|
|Eggs|| 45 min –
1 hr 30 min
Find out more about cooking chicken sous vide.
Sous vide lamb
|Lamb Rump||300g||1 hr||64°C|
|Lamb Shank||300g||10-12 hrs||76°C|
|Lamb Leg||1.85kg||8-10 hrs||60°C|
|Lamb Rack||6 Bone||25 min||52°C|
Read more information about cooking lamb sous vide.
Sous vide pork
|Pork Belly||1kg||18 hrs||83°C|
|Pulled Pork||2kg||24 hrs||70°C|
|Pig Cheek||450g||8 hrs||80°C|
|Ham Joint||2.5-3kg||12 hrs||65°C|
|Pork Ribs||1 Rack||4 hrs||75°C|
Sous vide fish & sea food
|Salmon||80g||15 – 20 min||48°C|
|Cod||80g||12 – 15 min||56°C|
|Lemon Sole||120g||15 min||50°C|
|Scallops||4 – 6 Pieces||10 min||65°C|
|Sea Bass||100 -110g||12 – 15 min||62°C|
|Monkfish||190 – 200g||20 min||62°C|
Sous vide fruit
|Ripe Pear||40-60 min||48°C|
|Pineapple Chunks||45 min – 1 hr||83°C|
|Apple Chunks||75 min||82°C|
Sous vide vegetables
|Leeks (Diced)||6-7 Min||90°C|
|Butternut Squash (Diced)||20 Min||90°C|
|Baby Carrots||40 Min||85°C|
|Corn on the Cob||1 hr 30 Min||90°C|
|Sweet Potatoes (Diced)||75 Min||90°C|
|New Potatoes||1 – 2 hrs||90°C|
|Baby Parsnips||1 hr 20 min||90°C|
Times given above refer to the minimum cooking time required for the centre of the food to reach the safe core temperature. The list of times and temperatures is a guideline and meant for information purposes only. Consumers have a responsibility to ensure that they follow the correct food hygiene standards and have a full understanding of the preparation, cooking times and temperatures for each dish they produce. Anyone following these times and temperatures and indeed any sous vide cooking, should have a good understanding about this method.
Adjust timings according to the total weight of the vacuum sealed ingredients, and make sure not to overfill the bags or overload the bath to ensure even cooking.
If you are cooking several of the same food items, the time and temperature will stay the same. The time for one chicken breast will be the same for two as they cook simultaneously.
Foods cooked at a low temperature (under 54.5°C) have not been pasteurised during the cooking process and should be avoided by pregnant or immune-compromised individuals.