Sous vide time and temperature guide

Structured sous vide reference for common foods.

Calculator input

Sous-vide safety depends on both time and temperature, especially for poultry, ground meat, thick cuts, and food served to pregnant, older, very young, or immunocompromised people.

Food Thickness cm

Sous vide quick table

Food	Temperature	Time
Steak medium-rare	54 C	1-3 h
Chicken breast	65 C	1.5-3 h
Pork chop	60 C	1-3 h
Egg custardy	63 C	45-60 min
Carrot	85 C	45-75 min

GUIDE

Reference notes

Use validated pasteurization tables for safety-critical cooking

This quick guide is not a validated pasteurization table. For low-temperature poultry, ground meat, large roasts, long holds, chilling, or reheating, use a source-backed sous-vide reference and a calibrated thermometer.

Chill and reheat safely

If food is not eaten right after cooking, chill it rapidly and keep it cold. Vacuum bags do not make food shelf-stable.

Inputs for Sous vide time and temperature guide

Enter Food, Thickness cm for the actual recipe, product, and equipment. Treat the output as a baseline, and record the units and input date so the calculation can be reproduced.

Formula and 5 reference rows

The estimate combines the selected food baseline with the visible amount or thickness adjustment. Equipment power, starting temperature, geometry, and doneness checks still control the real finish time.

Frequently asked questions

Is the listed sous-vide time a pasteurization guarantee?

No. The table is a planning guide. Thickness, starting temperature, equipment accuracy, and target pathogen reduction all matter.

Can I serve low-temperature sous-vide food to anyone?

Use stricter official minimum-temperature guidance for high-risk guests unless you are following a validated pasteurization process.

What should I verify after using Sous vide time and temperature guide?

Check the input units, ingredient or product type, and equipment conditions. For safety and storage topics, manufacturer labels and current official guidance take priority over the calculated date or estimate.