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Sous Vide Temperatures and Times

Quick references of temperatures and times for sous vide cooks of different types.

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


183°F for 1 hour

Chicken Breast

TextureTemperatureTime Range
For chicken salad or pre-cooking for soups.150°F (66°C)1 to 4 hours
Table done160°F (71°C)1 to 4 hours

Chicken Thighs

DonenessTemperatureTime Range
Chewy and firm150°F (66°C)1 to 4 hours
Tender and juicy165°F (74°C)1 to 4 hours
Super tender165°F (74°C)4 to 8 hours


183°F for 45 min

Pork Tenderloin

DonenessTemperatureTime Range
Medium-rare130°F (54°C)1 to 4 hours
Medium140°F (60°C)1 to 4 hours
Medium-well150°F (66°C)1 to 4 hours


DonenessTemperatureTime Range
Medium-rare140°F (60°C)1 to 4 hours
Medium-well150°F (66°C)1 to 4 hours


DonenessTemperatureTime Range
Very rare to rare120°F (49°C) to 128°F (53°C)1 to 2 1/2 hours
Medium-rare129°F (54°C) to 134°F (57°C)1 to 4 hours (2 1/2 hours max if under 130°F/54°C)
Medium135°F (57°C) to 144°F (62°C)1 to 4 hours
Medium-well145°F (63°C) to 155°F (68°C)1 to 3 1/2 hours
Well-done156°F (69°C) and up1 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.

DonenessTemperatureTime Range
Firm, extra juicy150°F (66°C)45 minutes to 4 hours
Traditional, little loose and crumbly. 160°F (71°C)45 minutes to 4 hours


TextureTemperatureTime Range
Pre-cooking for soups.150°F (66°C)1 to 4 hours
Table done160°F (71°C)1 to 4 hours