All 83 guides
Sous vide temperatures and times
Use these starting points, then open the full food guide for thickness, texture, food-safety checks, bagging, and finishing notes.
Beef
Beef Bulgogi (Korean Marinated Beef)
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender | 130°–135°F | 145°F | 2–4 hours | 6 hours |
| Well-Done | 140°–145°F | 145°F | 2–4 hours | 6 hours |
Beef Tenderloin
Open guide| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Medium-Rare | 131°F | — | 3/8 inch | 3 hours 45 minutes |
| Medium-Rare | 131°F | 3/8 inch | 1 1/8 inches | 4 hours 30 minutes |
| Medium-Rare | 131°F | 1 1/8 inches | 1 1/2 inches | 5 hours |
| Medium-Rare | 131°F | 1 1/2 inches | 2 1/8 inches | 6 hours 15 minutes |
| Medium-Rare | 131°F | 2 1/8 inches | 2 3/4 inches | 7 hours 45 minutes |
| Medium | 136°F | — | 3/8 inch | 2 hours 15 minutes |
| Medium | 136°F | 3/8 inch | 1 1/8 inches | 3 hours |
| Medium | 136°F | 1 1/8 inches | 1 1/2 inches | 3 hours 30 minutes |
| Medium | 136°F | 1 1/2 inches | 2 1/8 inches | 4 hours 45 minutes |
| Medium | 136°F | 2 1/8 inches | 2 3/4 inches | 6 hours 15 minutes |
Bolognese (Italian Meat Sauce)
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Rich & Deep | 165°–170°F | 160°F | 6–18 hours | 24 hours |
Brisket
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Sliceable | 150°–155°F | 145°F | 24–36 hours | 72 hours |
| Texas BBQ | 155°–165°F | 145°F | 30–36 hours | 72 hours |
| Shredded | 175°–185°F | 145°F | 36–48 hours | 96 hours |
Carne Asada
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Medium-Rare | 130°–135°F | 145°F | 2–3 hours | 6 hours |
| Medium | 135°–140°F | 145°F | 2–3 hours | 6 hours |
Chuck Roast
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Sliceable Roast | 140°–145°F | 145°F | 12–18 hours | 36 hours |
| Pot Roast | 165°F | 145°F | 18–24 hours | 48 hours |
| Shredded | 175°–185°F | 145°F | 24 hours | 48 hours |
Filet Mignon & Tenderloin
Open guide| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Medium-Rare | 131°F | — | 3/8 inch | 3 hours 45 minutes |
| Medium-Rare | 131°F | 3/8 inch | 1 1/8 inches | 4 hours 30 minutes |
| Medium-Rare | 131°F | 1 1/8 inches | 1 1/2 inches | 5 hours |
| Medium-Rare | 131°F | 1 1/2 inches | 2 1/8 inches | 6 hours 15 minutes |
| Medium-Rare | 131°F | 2 1/8 inches | 2 3/4 inches | 7 hours 45 minutes |
| Medium | 136°F | — | 3/8 inch | 2 hours 15 minutes |
| Medium | 136°F | 3/8 inch | 1 1/8 inches | 3 hours |
| Medium | 136°F | 1 1/8 inches | 1 1/2 inches | 3 hours 30 minutes |
| Medium | 136°F | 1 1/2 inches | 2 1/8 inches | 4 hours 45 minutes |
| Medium | 136°F | 2 1/8 inches | 2 3/4 inches | 6 hours 15 minutes |
Korean Short Ribs (Galbi)
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender | 140°–145°F | 145°F | 18–36 hours | 36 hours |
| Very Tender | 150°–155°F | 145°F | 18–36 hours | 36 hours |
Mongolian Beef
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender | 130°–135°F | 145°F | 2–3 hours | 6 hours |
| Firmer | 140°–145°F | 145°F | 2–3 hours | 6 hours |
Osso Buco (Braised Veal Shanks)
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Fall-Apart Tender | 165°–170°F | 145°F | 24–48 hours | 60 hours |
Pot Roast
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Fall-Apart Tender | 155°–165°F | 145°F | 24–36 hours | 48 hours |
Ribeye & Strip Steaks
Open guide| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Medium-Rare | 131°F | — | 3/8 inch | 3 hours 45 minutes |
| Medium-Rare | 131°F | 3/8 inch | 1 1/8 inches | 4 hours 30 minutes |
| Medium-Rare | 131°F | 1 1/8 inches | 1 1/2 inches | 5 hours |
| Medium-Rare | 131°F | 1 1/2 inches | 2 1/8 inches | 6 hours 15 minutes |
| Medium-Rare | 131°F | 2 1/8 inches | 2 3/4 inches | 7 hours 45 minutes |
| Medium | 136°F | — | 3/8 inch | 2 hours 15 minutes |
| Medium | 136°F | 3/8 inch | 1 1/8 inches | 3 hours |
| Medium | 136°F | 1 1/8 inches | 1 1/2 inches | 3 hours 30 minutes |
| Medium | 136°F | 1 1/2 inches | 2 1/8 inches | 4 hours 45 minutes |
| Medium | 136°F | 2 1/8 inches | 2 3/4 inches | 6 hours 15 minutes |
Roasts (Prime Rib, Tri-Tip)
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Medium-Rare | 133°–135°F | 145°F | 6–12 hours | 24 hours |
| Medium | 137°–140°F | 145°F | 8–10 hours | 12 hours |
| Medium-Well | 145°–150°F | 145°F | 10–12 hours | 12 hours |
Short Ribs
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Steak-Like | 135°–140°F | 145°F | 24 hours | 48 hours |
| Braise-Style | 165°F | 145°F | 24–36 hours | 48 hours |
| Shredded | 175°–185°F | 145°F | 30–48 hours | 72 hours |
Sirloin Steaks
Open guide| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Medium-Rare | 131°F | — | 3/8 inch | 3 hours 45 minutes |
| Medium-Rare | 131°F | 3/8 inch | 1 1/8 inches | 4 hours 30 minutes |
| Medium-Rare | 131°F | 1 1/8 inches | 1 1/2 inches | 5 hours |
| Medium-Rare | 131°F | 1 1/2 inches | 2 1/8 inches | 6 hours 15 minutes |
| Medium-Rare | 131°F | 2 1/8 inches | 2 3/4 inches | 7 hours 45 minutes |
| Medium | 136°F | — | 3/8 inch | 2 hours 15 minutes |
| Medium | 136°F | 3/8 inch | 1 1/8 inches | 3 hours |
| Medium | 136°F | 1 1/8 inches | 1 1/2 inches | 3 hours 30 minutes |
| Medium | 136°F | 1 1/2 inches | 2 1/8 inches | 4 hours 45 minutes |
| Medium | 136°F | 2 1/8 inches | 2 3/4 inches | 6 hours 15 minutes |
Pork
Al Pastor (Mexican Pork)
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender | 145°–150°F | 3–6 hours |
| Caramelized | 150°–155°F | 4–8 hours |
Baby Back Ribs
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender | 145°–150°F | 12–24 hours |
| Fall-Off-the-Bone | 165°–175°F | 12–24 hours |
Carnitas (Mexican Pulled Pork)
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Juicy | 165°–170°F | 16–24 hours |
| Fall-Apart | 175°–180°F | 20–24 hours |
Char Siu (Chinese BBQ Pork)
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender | 140°–145°F | 4–8 hours |
| Caramelized | 145°–150°F | 4–8 hours |
Italian Sausage
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy & Tender | 140°–145°F | 1–2 hours |
Porchetta (Italian Roast Pork)
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Juicy | 145°–150°F | 12–18 hours |
Pork Belly
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Bacon Strips | 145°–150°F | 18–24 hours |
| Confit | 158°–165°F | 10–12 hours |
| Fall-Apart | 170°–175°F | 12–14 hours |
| Crispy Cubes | 185°F | 14–16 hours |
Pork Chops
Open guide| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Modern Pink | 142°F | — | 3/4 inch | 1 hour 30 minutes |
| Modern Pink | 142°F | 3/4 inch | 1 1/8 inches | 1 hour 45 minutes |
| Tender & Traditional | 145°F | — | 3/4 inch | 1 hour 15 minutes |
| Tender & Traditional | 145°F | 3/4 inch | 1 1/8 inches | 1 hour 45 minutes |
| Firm & Familiar | 150°F | — | 3/4 inch | 1 hour |
| Firm & Familiar | 150°F | 3/4 inch | 1 1/8 inches | 1 hour 15 minutes |
Pork Shoulder
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Sliceable Roast | 145°–150°F | 18–24 hours |
| Pulled & Tender | 165°–170°F | 24 hours |
| Extra Shredded | 178°–185°F | 30 hours |
Pork Tenderloin
Open guide| Texture | Bath setting | Check before serving | Cook time |
|---|---|---|---|
| Tender Pink | 150°F | 145°F | 1 hour–1 hour 30 minutes |
| Traditional | 155°F | 150°F | 1 hour 30 minutes |
| Well-Done | 160°F | 155°F | 1 hour 30 minutes |
Pulled Pork
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Fall-Apart Tender | 155°–165°F | 18–24 hours |
St. Louis-Style Spare Ribs
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Fall-Off-the-Bone | 150°–160°F | 18–24 hours |
Tonkatsu (Japanese Breaded Pork Cutlet)
Open guide| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Tender | 142°F | — | 3/4 inch | 1 hour 30 minutes |
| Tender | 142°F | 3/4 inch | 1 1/8 inches | 1 hour 45 minutes |
Chicken
BBQ Chicken
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy & Tender | 150°–155°F | 1 hour 30 minutes–2 hours |
Chicken Breast
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Modern | 140°–145°F | 2–3 hours |
Chicken Fajitas
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy | 145°–150°F | 1–3 hours 30 minutes |
| Tender | 155°–160°F | 1 hour 30 minutes–3 hours |
Chicken Marsala
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Juicy | 150°–155°F | 1–2 hours |
Chicken Piccata
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Juicy | 150°–155°F | 1–2 hours |
Chicken Thighs
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender | 155°–160°F | 1 hour 30 minutes–2 hours |
| Traditional | 160°–165°F | 1 hour 30 minutes–2 hours |
| Fall-Apart | 165°–170°F | 2 hours–2 hours 30 minutes |
Chicken Thighs & Legs
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Sliceable | 160°–165°F | 6 hours |
| Confit | 167°–170°F | 8 hours |
| Shredded | 175°–178°F | 10 hours |
Chicken Wings
Open guide| Texture | Bath setting | Check before serving | Cook time |
|---|---|---|---|
| Tender | 160°–165°F | 165°F | 1 hour 30 minutes–2 hours |
| Traditional | 165°–170°F | 165°F | 1 hour 30 minutes–2 hours |
| Fall-Off-the-Bone | 170°–175°F | 165°F | 2 hours–2 hours 30 minutes |
Coq au Vin
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender | 155°–160°F | 3–4 hours |
| Very Tender | 165°–170°F | 4–6 hours |
General Tso's Chicken
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy | 150°–155°F | 1 hour 30 minutes–2 hours |
Orange Chicken
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy | 150°–155°F | 1 hour 30 minutes–2 hours |
| Traditional | 155°–160°F | 1 hour 30 minutes–2 hours |
Teriyaki Chicken
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy | 145°–150°F | 1 hour 30 minutes–3 hours 30 minutes |
| Tender | 155°–160°F | 1 hour 30 minutes–3 hours |
Whole Chicken
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Standard | 150°–155°F | 3 hours 30 minutes–4 hours |
| Traditional | 155°–160°F | 3 hours–3 hours 30 minutes |
| Well-Done | 160°–165°F | 2 hours 30 minutes–3 hours |
Turkey
Turkey Breast
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Modern & Extra Juicy | 145°–149°F | 2 hours 30 minutes–3 hours |
| Tender & Traditional | 150°–154°F | 4 hours |
| Fully Cooked | 160°–165°F | 4–5 hours |
Turkey Leg & Thigh
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Sliceable Dark Meat | 150°–155°F | 6–8 hours |
| Confit & Shreddable | 165°–167°F | 8–10 hours |
| Pulled Turkey | 175°–178°F | 10–12 hours |
Duck
Duck Breast
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Medium-Rare | 136°–140°F | 2 hours 30 minutes–7 hours |
| Medium | 141°–145°F | 2 hours |
| Confit-Style | 150°–155°F | 4 hours |
Duck Leg (Confit)
Open guide| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Sliceable | 160°–165°F | 8–10 hours |
| Classic Confit | 167°–172°F | 10–12 hours |
| Pulled Duck | 175°–180°F | 12–14 hours |
Lamb
Lamb Chops & Rack
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Rare | 125°–129°F | 1 hour 30 minutes | 4 hours |
| Medium-Rare | 130°–135°F | 1 hour 30 minutes–2 hours | 4 hours |
| Medium | 136°–140°F | 2 hours | 4 hours |
Lamb Leg
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Medium-Rare | 130°–135°F | 6–8 hours | 12 hours |
| Medium | 140°–145°F | 6–8 hours | 12 hours |
Lamb Shanks
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Braise-Style | 170°–175°F | 18–24 hours | 48 hours |
| Fall-Apart | 180°–185°F | 24–30 hours | 48 hours |
Lamb Shoulder
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Sliceable | 140°–145°F | 18–24 hours | 48 hours |
| Pulled | 160°–165°F | 24 hours | 48 hours |
| Shredded | 175°–180°F | 30 hours | 48 hours |
Fish
Black Cod (Sablefish)
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Butter-Soft | 120°–125°F | 145°F | 45–60 minutes | 90 minutes |
Branzino (European Sea Bass)
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Tender & Flaky | 120°–125°F | 40–50 minutes | 60 minutes |
Cioppino (Italian-American Seafood Stew)
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Tender Seafood | 125°–130°F | 30–45 minutes | 60 minutes |
Cod
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender & Flaky | 120°–127°F | 145°F | 30–40 minutes | 60 minutes |
| Firm & Moist | 127°–135°F | 145°F | 35–45 minutes | 60 minutes |
| Traditional | 135°–140°F | 145°F | 30–40 minutes | 60 minutes |
Halibut
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender & Flaky | 120°–125°F | 145°F | 30–45 minutes | 60 minutes |
| Firm & Moist | 125°–130°F | 145°F | 40–50 minutes | 60 minutes |
| Traditional | 130°–135°F | 145°F | 30–45 minutes | 60 minutes |
Miso Cod
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Delicate | 120°–125°F | 145°F | 30 minutes–1 hour | 60 minutes |
| Firm | 130°–135°F | 145°F | 45 minutes–1 hour 30 minutes | 1 hour 30 minutes |
Salmon
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Barely Set | 110°–115°F | 145°F | 45 minutes | 90 minutes |
| Medium | 118°–122°F | 145°F | 45–60 minutes | 2 hours |
| Firm | 125°–130°F | 145°F | 60 minutes | 2 hours |
Sea Bass
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender & Flaky | 125°–130°F | 145°F | 40–50 minutes | 60 minutes |
Tuna
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender | 105°–110°F | 145°F | 30 minutes | 60 minutes |
| Medium | 115°–120°F | 145°F | 40 minutes | 90 minutes |
| Firm | 125°F | 145°F | 45 minutes | 2 hours |
White Fish (Halibut, Cod)
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Delicate | 125°F | 145°F | 30 minutes | 60 minutes |
| Medium | 130°–132°F | 145°F | 35–40 minutes | 60 minutes |
| Firm | 135°F | 145°F | 45 minutes | 90 minutes |
Shellfish
Lobster
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Butter-Poached | 135°–140°F | 145°F | 25 minutes | 45 minutes |
| Firm | 145°F | 145°F | 25–30 minutes | 45 minutes |
Scallops
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender | 122°F | 145°F | 30 minutes | 45 minutes |
| Firm | 130°F | 145°F | 30 minutes | 45 minutes |
Shrimp
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Snappy | 135°–138°F | 145°F | 15 minutes | 45 minutes |
| Firm | 140°–145°F | 145°F | 15–20 minutes | 45 minutes |
Eggs
Egg Custard & Bites
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Soft Custard | 172°F | 1 hour | 3 hours |
| Firm | 176°F | 75 minutes | 3 hours |
Poached Eggs
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Liquid Yolk | 145°–147°F | 45 minutes–1 hour | 1 hour |
| Creamy Yolk | 147°–150°F | 45 minutes–1 hour | 1 hour |
| Jammy Yolk | 150°–155°F | 45 minutes–1 hour | 1 hour |
Shell-On Soft Eggs
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Barely Set | 140°–142°F | 45–60 minutes | 2 hours |
| 63° Egg | 145°–147°F | 60–75 minutes | 2 hours |
| Soft-Boiled | 147°–149°F | 1 hour | 2 hours |
Vegetables
Asian Greens (Bok Choy)
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Crisp-Tender | 180°–183°F | 20–40 minutes | 45 minutes |
| Tender | 183°–185°F | 30–40 minutes | 45 minutes |
Asparagus
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Crisp-Tender | 180°–183°F | 30 minutes | 1 hour |
| Fully Tender | 183°–185°F | 45 minutes | 1 hour |
Brussels Sprouts
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Tender | 183°F | 1 hour | 2 hours |
| Very Tender | 185°F | 90 minutes | 2 hours |
Corn on the Cob
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Tender Sweet | 183°–185°F | 30–40 minutes | 1 hour |
| Traditional | 185°–190°F | 30–40 minutes | 1 hour |
| Very Soft | 190°–194°F | 30–40 minutes | 1 hour |
Greens & Crucifers
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Snappy & Bright | 176°–178°F | 15–20 minutes | 45 minutes |
| Tender & Velvety | 180°–182°F | 20–25 minutes | 45 minutes |
| Jammy & Soft | 183°–185°F | 30–35 minutes | 1 hour |
Potatoes
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Creamy | 183°–185°F | 1 hour–1 hour 30 minutes | 3 hours |
| Tender | 185°–190°F | 1 hour–1 hour 30 minutes | 3 hours |
| Soft | 190°–194°F | 1 hour–1 hour 30 minutes | 3 hours |
Root Vegetables (Carrots, Potatoes)
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Crisp-Tender | 183°–185°F | 60–90 minutes | 4 hours |
| Melt-in-Mouth | 188°–190°F | 90–120 minutes | 4 hours |
| Caramelized & Crispy | 194°–198°F | 2–3 hours | 4 hours |
Grains
Oatmeal
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Creamy | 194°F | 2 hours | 10 hours |
| Thick & Scoopable | 194°F | 2 hours 30 minutes | 10 hours |
Risotto
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Creamy | 197°F | 45 minutes | 2 hours |
| Sliceable | 197°F | 60 minutes | 2 hours |
Beans
Beans & Legumes
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Al Dente | 194°F | 6 hours | 10 hours |
| Soft | 194°F | 8 hours | 12 hours |
Fruits
Berries
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Just-Set | 140°–145°F | 15–20 minutes | 45 minutes |
| Soft & Syrupy | 150°–155°F | 20–30 minutes | 1 hour |
| Infused Syrup | 135°–140°F | 45 minutes | 2 hours |
Pineapple
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Caramelized | 150°–155°F | 1 hour | 2 hours |
| Soft & Spoonable | 160°–165°F | 1 hour 30 minutes–2 hours | 3 hours |
Stone Fruit (Peaches, Apricots)
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Warm & Sliceable | 140°–145°F | 45 minutes | 2 hours |
| Jammy | 150°–155°F | 1 hour | 2 hours |
| Infused Syrup | 135°–140°F | 45 minutes | 2 hours |
Desserts
Cheesecake
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Classic | 176°F | 160°F | 1 hour | 2 hours |
| Firm | 180°F | 160°F | 75 minutes | 2 hours |
Chocolate Pots de Crème
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Silky | 176°F | — | 1 hour | 2 hours |
| Rich | 179°F | 160°F | 75 minutes | 2 hours |
Crème Brûlée
Open guide| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Silky | 176°F | 160°F | 1 hour | 2 hours |
| Slightly Firm | 179°F | 160°F | 75 minutes | 2 hours |
Yogurt
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Classic Yogurt | 110°F | 6–8 hours | 12 hours |
| Extra Tangy | 110°F | 10–12 hours | 24 hours |
| Yogurt Panna Cotta | 176°F | 90 minutes | 2 hours |
Sides
Mac and Cheese
Open guide| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Creamy & Smooth | 165°–175°F | 1–2 hours | 4 hours |
How to use the chart
Find your food, choose the texture you want, and use the full guide for thickness, prep, bagging, and the final flourish.
The chart is your starting point. The piece's thickness, starting temperature, bag, and water circulation decide how the cook plays out.
Safety and texture
Sous vide safety depends on time and temperature together. Lower temperatures can be safe when held long enough, but high-risk diners should follow conservative USDA guidance.
For tender cuts, the chart helps you choose doneness. For collagen-rich cuts, open the full guide because the hours in the bath shape tenderness as much as the temperature.