Table of times and temperatures – Sous Vide

The sous vide technique is undoubtedly a revolution in the kitchen that has numerous advantages, where it will bring economy, organization and more quality to your products and your business.

One of the main impediments for people to start using sous vide is not knowing the time and temperature of the products, since they change depending on what is going to be done.

With this in mind we developed this table for you to have a base of the times and temperatures of various foods. Use this material as a guide that will help you develop sous vide in your company.

Table

Red meat
Food	Time	Temperature	Photo
Traditional hamburger	1:20	57.5ºC
Filet mignon	1:30	56.0ºC
Beef ribs	48:00	57.0ºC
Flank teak	02:00	57.0ºC
Lamb rib	04:00	56.0ºC
Hot dog	1:05	61.0ºC
Sirloin cap	3:30	54.7ºC
Beef chuck	24:00	57.5ºC
Meatballs	2:20	58.5ºC
Strip steak	1:50	57.0ºC
Rump steak	2:00	59.0ºC
Brisket	36:00	59.0ºC
Striploin	1:20	59.5ºC
Roast beef	18:00	62.0ºC
Buffalo rump	3:20	57.5ºC
Lamb chops with mint	1:30	57.0ºC
Lamb sausage with mustard	1:20	62.0ºC
Ox tongue (lengua) with mustard and honey	24:00	74.0ºC
Chorizo Steak with Gorgonzola	2:00	54.0ºC
Rump skirt	3:00	57.0ºC
Osso Buco	24:00	71.0ºC
Hump steak	24:00	85.0ºC
Sirloin steak	1:00	54.0ºC
T-Bone steak	1:40	54.5ºC
Beef knuckle	8:00	58.0ºC
Outside flat	24:00	55.0ºC
Beef liver	1:30	59.5ºC
Ribeye steak	2:00	53.5ºC
Steak au poivre	1:30	54.0ºC
Poultry
Food	Time	Temperature	Photo
Chicken breast	1:15	67.5ºC
Spicy chicken wings	2:20	66.5ºC
Curry chicken breast	1:10	67.0ºC
Chicken thigh	2:00	63.0ºC
Whole chicken	6:00	71.0ºC
Sausage	1:00	72.5ºC
Duck breast	2:20	61.0ºC
Turkey	24:00	66.0ºC
Turkey breast	1:00	67.0ºC
Chicken legs	1:30	64.0ºC
Duck thigh	12:00	69.0ºC
Chicken kebab	1:00	64.0ºC
Fried chicken	2:20	67.5ºC
Chicken wings	2:20	66.5ºC
Duck leg	12:00	76.5ºC
Quail (whole)	2:30	58.0ºC
Chicken parmegiana	1:50	64.0ºC
Fish and shellfish
Food	Time	Temperature	Photo
Grilled salmon	1:15	67.5ºC
Tuna	1:00	46.0ºC
Shrimp	0:35	58.0ºC
Sirigado with fish seasoning	1:30	67.0ºC
Octopus with lemons	4:30	80.5ºC
Lobster tail in herb butter	1:10	59.8ºC
Squid	0:50	57.0ºC
Cod	0:30	53.6ºC
Halibut	0:40	56.5ºC
Swordfish	0:35	55.0ºC
Mussels	0:35	70.5ºC
Scallop	0:30	50.5ºC
Sea bass	0:30	57.0ºC
Snapper fish	0:30	55.5ºC
Tilapia fillet	0:35	55.0ºC
Oysters with chili butter	0:30	58.0ºC
Trout	0:30	52.0ºC
Anchovy	0:45	54.0ºC
Sardine	1:00	58.0ºC
Pirarucu fish	0:50	57.0ºC
Whiting	0:50	55.0ºC
Pork
Food	Time	Temperature	Photo
Bacon	6:30	63.0ºC
Shredded pork shoulder	24:00	72.0ºC
Pork loin	1:20	62.5ºC
Pork ribs	1:20	58.0ºC
Sausage	1:00	72.5ºC
Pork chops	1:00	61.0ºC
Pork belly	24:00	63.0ºC
Pork knuckle	18:00	73.0ºC
Pork fillet	1:45	56.5ºC
Pork ribs with barbecue	18:00	72.0ºC
Pork shank	48:00	67.0ºC
Pulled pork	18:00	74.0ºC
Pork siloin	6:30	61.5ºC
Pork belly with oriental marinade	18:00	67.0ºC
Pork chop	1:30	59.0ºC
Eggs
Food	Time	Temperature	Photo
Scrambled egg	0:45	77.0ºC
Perfect egg	1:35	63.0ºC
Well-cooked egg	1:00	76.5ºC
Benedict egg with hollandaise sauce	0:45	64.0ºC
Vegetables
Food	Time	Temperature	Photo
Garlic potatoes	1:10	88.5ºC
Corn	0:40	87.5ºC
Champignon	1:15	85.0ºC
Garlic paste	4:30	88.5ºC
Carrot	1:00	82.5ºC
Beet	1:40	84.0ºC
Sweet potato	2:20	69.5ºC
Rice	0:30	95.0ºC
Asparagus	0:20	82.0ºC
Tomato sauce with garlic and oregano	0:50	65.0ºC
Fried sweet potato	1:00	84.5ºC
Eggplant	0:55	84.5ºC
Broccoli	0:20	82.5ºC
Mashed potatoes	1:20	91.5ºC
Red onion	0:30	82.5ºC
Bell pepper	1:00	86.5ºC
Leeks	1:00	85.0ºC
Artichoke	2:00	88.0ºC
Spring onions	1:50	87.0ºC
Chayote	1:30	86.0ºC
Desserts
Food	Time	Temperature	Photo
Milk jam	12:00	85.0ºC
Tempered chocolate	0:25	46.0ºC
Pudding	1:20	83.5ºC
Cereals
Rice	0:30	95.0ºC
Sushi rice (japanese rice)	0:30	93.0ºC

Understanding time and temperature

As you can see from the table above, these two pieces of information vary greatly from product to product.

The temperature varies because the cooking temperature changes depending on the type of food. For example, vegetables have a higher cooking temperature than proteins.

The indicated time is the time in which the center of the product will reach the set temperature, so the thicker or tougher the food, the longer it will take to cook in sous vide. Toughness can vary even between different parts of the same kind of protein.

The thickness of the product interferes with the time

We use standard thickness of the products presented, but it may vary depending on the cut you are going to use. For example, if you use a chicken breast with above average thickness, you should leave it longer in the thermocirculator. So be careful not to leave parts where cooking was not done completely in the sous vide.

Controlling the cooking point

A very nice benefit of sous vide is that you can precisely control the final point of the food. You can leave a meat rare, medium or well done, you decide. In this case what will vary is the chosen temperature. For example, a steak at 57ºC is medium, if it were at 54ºC it would be rare, and at 61ºC it would be well done. With fish, a variation of 1°C can change the final result, so controlling the temperature precisely in the thermocirculator is essential to guarantee the expected result.

Use this table as a guide, but do some testing

This table should be used as a guide to help you get a baseline of the times and temperatures of various foods in the sous vide process, but it is ideal that you carry out tests to improve your final result.

Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.