Sous Vide Temperatures and Times

Most of these measurements come directly from Serious Eats. I am not doing a writeup on the why’s or any specific recipe as J. Kenji Lopez-Alt’s research on sous-vide is comprehensive and worth pouring over at the link above. This page just capturing my most common cooking combinations as a quick-reference.

Table of Contents

• Table of Contents
• Carrots
• Chicken Breast
• Chicken Thighs
• Corn
• Pork Tenderloin
• Porkchops
• Steak
• Sausage: Pork, Italian, Bratwurst, etc
• Turkey

Carrots

183°F for 1 hour

Chicken Breast

Texture	Temperature	Time Range
For chicken salad or pre-cooking for soups.	150°F (66°C)	1 to 4 hours
Table done	160°F (71°C)	1 to 4 hours

Chicken Thighs

Doneness	Temperature	Time Range
Chewy and firm	150°F (66°C)	1 to 4 hours
Tender and juicy	165°F (74°C)	1 to 4 hours
Super tender	165°F (74°C)	4 to 8 hours

Corn

183°F for 45 min

Pork Tenderloin

Doneness	Temperature	Time Range
Medium-rare	130°F (54°C)	1 to 4 hours
Medium	140°F (60°C)	1 to 4 hours
Medium-well	150°F (66°C)	1 to 4 hours

Porkchops

Doneness	Temperature	Time Range
Medium-rare	140°F (60°C)	1 to 4 hours
Medium-well	150°F (66°C)	1 to 4 hours

Steak

Doneness	Temperature	Time Range
Very rare to rare	120°F (49°C) to 128°F (53°C)	1 to 2 1/2 hours
Medium-rare	129°F (54°C) to 134°F (57°C)	1 to 4 hours (2 1/2 hours max if under 130°F/54°C)
Medium	135°F (57°C) to 144°F (62°C)	1 to 4 hours
Medium-well	145°F (63°C) to 155°F (68°C)	1 to 3 1/2 hours
Well-done	156°F (69°C) and up	1 to 3 hours

Sausage: Pork, Italian, Bratwurst, etc

If you’re going to wet-cook with beer, stock, ect., make sure the liquid is highly salted to prevent pulling flavor out of meat.

Doneness	Temperature	Time Range
Firm, extra juicy	150°F (66°C)	45 minutes to 4 hours
Traditional, little loose and crumbly. 160°F (71°C)	45 minutes to 4 hours

Turkey

Texture	Temperature	Time Range
Pre-cooking for soups.	150°F (66°C)	1 to 4 hours
Table done	160°F (71°C)	1 to 4 hours