Sous vide cooking times and temperatures

Sous vide cooking times and temperatures guideOne 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   Sous vide beef steak with chips and salad
 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   Sous vide chicken with stir fry vegetables
 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   Sous vide lamb leg on bed of mash
 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   Sous vide pork with broccoli
 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   Sous vide salmon with vegetables
 Cod  80g  12 – 15 min  56°C
 Halibut  150g  20 min  55°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

 Rhubarb  20 min  61°C   sous vide pear with cream
 Ripe Pear  40-60 min  48°C
 Banana  15 min  82°C
 Strawberries  8-10 min  85°C
 Pineapple Chunks  45 min – 1 hr  83°C
 Plums  40 min  82°C
 Apple Chunks  75 min  82°C

Sous vide vegetables

Leeks (Diced)  6-7 Min  90°C   Sous vide asparagus
Butternut Squash (Diced)  20 Min  90°C
Cauliflower  15 Min  90°C
Asparagus  9 Min  83°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
Pan sear for presentationFor presentation purposes you may wish to finish off your food item by searing it in a hot pan.

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.

Read more about sous vide safety, or for further information please visit