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