Back to recipes

Sous Vide

Heating Times by Thickness

Beef, Pork, Lamb by Thickness

Heat to any temperature from:

Thickness Refrigerator Freezer
(mm / in) (hh:mm) (hh:mm)
70 / 2.76 6:25 7:40
65 / 2.56 5:30 6:40
60 / 2.36 4:45 5:35
55 / 2.17 4:00 4:45
50 / 1.97 3:15 4:00
45 / 1.77 2:40 3:10
40 / 1.57 2:10 2:30
35 / 1.38 1:40 2:00
30 / 1.18 1:15 1:30
25 / 0.98 0:50 1:00
20 / 0.79 0:35 0:40
15 / 0.59 0:20 0:25
10 / 0.39 0:08 0:10
5 / 0.20 0:02 0:02

Pasteurize from Refrigerator to:

Thickness 131 F / 55 C 141 F / 60.5 C
(mm / in)    
70 / 2.76 5:15 3:50
65 / 2.56 4:45 3:25
60 / 2.36 4:15 3:00
55 / 2.17 3:50 2:40
50 / 1.97 3:25 2:20
45 / 1.77 3:00 2:00
40 / 1.57 2:40 1:40
35 / 1.38 2:20 1:25
30 / 1.18 2:00 1:10
25 / 0.98 1:50 0:55
20 / 0.79 1:40 0:45
15 / 0.59 1:30 0:35
10 / 0.39 1:25 0:25
5 / 0.20 1:20 0:21

Chicken by Thickness

Pasteurize from Refrigerator to:

Thickness 135.5 F / 57.5 C 141 F / 60.5 C 146.3 F / 63.5 C 150.8 F / 66 C
(mm / in)        
70 / 2.76 6:30 4:55 4:00 3:35
65 / 2.56 6:00 4:20 3:35 3:10
60 / 2.36 5:15 3:50 3:10 2:45
55 / 2.17 4:45 3:20 2:45 2:20
50 / 1.97 4:15 2:55 2:20 2:00
45 / 1.77 3:45 2:30 2:00 1:40
40 / 1.57 3:20 2:05 1:40 1:25
35 / 1.38 3:00 1:45 1:20 1:05
30 / 1.18 2:35 1:25 1:00 0:50
25 / 0.98 2:20 1:10 0:50 0:40
20 / 0.79 2:05 0:55 0:35 0:26
15 / 0.59 1:55 0:45 0:23 0:20
10 / 0.39 1:45 0:36 0:15 0:10
5 / 0.20 1:40 0:31 0:10 0:05

Fish by Thickness

Heat fish to any temperature from:

Thickness Refrigerator
(mm / in) (hh:mm)
70 / 2.76 6:25
65 / 2.56 5:30
60 / 2.36 4:45
55 / 2.17 4:00
50 / 1.97 3:15
45 / 1.77 2:40
40 / 1.57 2:10
35 / 1.38 1:40
30 / 1.18 1:15
25 / 0.98 0:50
20 / 0.79 0:35
15 / 0.59 0:20
10 / 0.39 0:08
5 / 0.20 0:02

Pasteurize fish from refrigerator to:

Thickness 131 F / 55 C 141 F / 60.5 C
(mm / in)    
70 / 2.76 5:15 6:30
65 / 2.56 4:45 6:00
60 / 2.36 4:15 5:15
55 / 2.17 3:50 4:45
50 / 1.97 3:25 4:15
45 / 1.77 3:00 3:45
40 / 1.57 2:40 3:20
35 / 1.38 2:20 3:00
30 / 1.18 2:00 2:35
25 / 0.98 1:50 2:20
20 / 0.79 1:40 2:05
15 / 0.59 1:30 1:55
10 / 0.39 1:25 1:45
5 / 0.20 1:20 1:40

References

  • Logsdon, Jason (2014-11-11). Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking

Back to recipes