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Revision as of 14:46, 17 September 2024
Chicken, Duck and Turkey Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking various poultry types in a sous-vide water bath.
| Poultry type
|
Temp.
|
Sous-vide Cooking Time
|
| Chicken
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Chicken, breast (bone in) |
62°C |
144°F |
2-5 hours |
4-6 hours
|
| Chicken, breast (boneless) |
62°C |
144°F |
1 hour |
2-4 hours
|
| Chicken, dark meat |
80°C |
176°F |
1 hour |
2-4 hours
|
| Chicken, leg / thigh |
70°C |
158°F |
4 hours |
6-8 hours
|
| Chicken spatchcocked |
71°C |
159.8°F |
6 hours |
8 hours
|
| Poultry type
|
Temp.
|
Sous-vide Cooking Time
|
| Duck
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Duck, breast |
55°C |
131°F |
2.0 hours |
3 hours
|
| Duck, leg |
82°C |
180°F |
8 hours |
10 hours
|
| Poultry type
|
Temp.
|
Sous-vide Cooking Time
|
| Turkey
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Turkey crown (medium well) |
65°C |
149°F |
5 hours |
10-12 hours
|
| Poultry type
|
Temp.
|
Sous-vide Cooking Time
|
| Poultry Liver
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Poultry liver (pink) |
55°C |
131°F |
60 minutes |
120 minutes
|
| Poultry liver (medium-rare) |
53°C |
127°F |
60 minutes |
120 minutes
|
| Poultry liver (medium) |
60°C |
140°F |
60 minutes |
120 minutes
|
| Poultry type
|
Temp.
|
Sous-vide Cooking Time
|
| Poultry Liver
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Game birds (rare) |
55°C |
131°F |
8-10 hours |
12-24 hours
|
| Game birds (medium) |
60°C |
140°F |
8-10 hours |
12-24 hours
|
| Game birds (medium well) |
65°C |
150°F |
8-10 hours |
12-24 hours
|
| Game birds (well done) |
70°C |
158°F |
8-10 hours |
12-24 hours
|
Pork, Ham and Gammon Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking pork and gammon in a sous-vide water bath.
Meat type
Pork / Ham
|
Temp.
|
Sous-vide Cooking Time
|
| Cuts of Pork
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Thin Gammon steak |
67°C |
152°F |
4-6 hours |
8-24 hours
|
| Thick Gammon steak |
70°C |
158°F |
4-6 hours |
8-24 hours
|
| Joint of Gammon / Ham |
60°C |
140°F |
12 hours |
25 hours
|
| Pork, baby back ribs |
75°C |
167°F |
4-8 hours |
12 hours
|
| Thin Pork chops medium rare |
55°C |
131°F |
2-4 hours |
6-8 hours
|
| Thick Pork chops medium rare |
55°C |
131°F |
4-6 hours |
8-10 hours
|
| Thin Pork chops medium |
60°C |
140°F |
2-4 hours |
6-8 hours
|
| Thick Pork chops medium |
60°C |
140°F |
4-6 hours |
8-10 hours
|
| Thin Pork chops medium well |
65°C |
149°F |
2-4 hours |
6-8 hours
|
| Thick Pork chops medium well |
65°C |
149°F |
4-6 hours |
8-10 hours
|
| Thin Pork chops well done |
70°C |
158°F |
2-4 hours |
6-8 hours
|
| Thick Pork chops well done |
70°C |
158°F |
4-6 hours |
8-10 hours
|
| Pork roasting joint |
75°C |
167°F |
12 hours |
30 hours
|
| Pork spare ribs |
75°C |
167°F |
12 hours |
30 hours
|
| Pork tenderloin medium rare |
55°C |
131°F |
90 minutes |
6-8 hours
|
| Pork tenderloin medium |
60°C |
140°F |
90 minutes |
6-8 hours
|
| Pork, tenderloin medium well |
65°C |
149°F |
90 minutes |
6-8 hours
|
| Pork, tenderloin well done |
70°C |
158°F |
90 minutes |
6-8 hours
|
| Pork Offal |
|
|
| Pigs Liver
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Pigs liver *(medium-rare) |
58°C |
136°F |
60 minutes |
120 minutes
|
| Pigs liver *(pink) |
62°C |
144°F |
60 minutes |
120 minutes
|
| Pigs liver *(medium) |
65°C |
149°F |
60 minutes |
120 minutes
|
| Pigs Kidney
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Pigs Kidney (pink) |
56°C |
133°F |
60 minutes |
120 minutes
|
| Pigs Kidney (medium) |
60°C |
140°F |
60 minutes |
120 minutes
|
Beef Sous-vide cooking times and temperatures
The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Beef Brisket
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef brisket (medium rare) |
55°C |
131°F |
8-10 hours |
24-30 hours
|
| Beef brisket (medium) |
60C° |
140°F |
8-10 hours |
24-30 hours
|
| Beef brisket (medium well) |
65°C |
150°F |
8-10 hours |
24-30 hours
|
| Beef brisket (well done) |
70°C |
158F° |
8-10 hours |
24-30 hours
|
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Roasting Joints
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef roasting cuts (medium rare) |
55°C |
131°F |
10 hours |
24-28 hours
|
| Beef roasting cuts (medium) |
60°C |
140°F |
10 hours |
24-28 hours
|
| Beef roasting cuts (medium well) |
65°C |
150°F |
10 hours |
24-28 hours
|
| Beef roasting cuts (well done) |
70°C |
158°F |
10 hours |
24-28 hours
|
| Beef short ribs eg:spare ribs |
80°C |
176°F |
8-10 hours |
24-30 hours
|
| Beef, silverside joint (medium - ‡) |
62°C |
144°F |
8 hours |
10 hours
|
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Fillet Steak
|
(°C)
|
(°F)
|
Min.
|
| Beef fillet steak (rare) |
49°C |
120°F |
2 hours |
4 hours
|
| Beef fillet steak (medium rare) |
55°C |
131°F |
2 hours |
4 hours
|
| Beef fillet steak (medium) |
60°C |
140°F |
2 hours |
4 hours
|
| Beef fillet steak (medium well) |
65°C |
150°F |
2 hours |
4 hours
|
| Beef fillet steak (well done) |
70°C |
158°F |
2 hours |
4 hours
|
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Rump Steak
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef rump steak, (rare) |
49°C |
120°F |
1 hour |
4 hours
|
| Beef rump steak (medium rare) |
55°C |
131°F |
1 hour |
4 hours
|
| Beef rump steak (medium) |
60°C |
140°F |
1 hour |
4 hours
|
| Beef rump steak (medium well) |
65°C |
150°F |
1 hour |
4 hours
|
| Beef rump steak (well done) |
70°C |
158°F |
1 hour |
4 hours
|
| Beef Offal
|
Temp.
|
Sous-vide Cooking Time
|
| Beef Liver
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef liver *(medium-rare) |
58°C |
136°F |
60 minutes |
120 minutes
|
| Beef liver *(pink) |
62°C |
144°F |
60 minutes |
120 minutes
|
| Beef liver *(medium) |
65°C |
149°F |
60 minutes |
120 minutes
|
| Veal (Calves) liver *(medium-rare) |
58°C |
136°F |
90 minutes |
120 minutes
|
| Veal (calves) liver *(pink) |
62°C |
144°F |
90 minutes |
120 minutes
|
| Veal (calves) liver *(medium) |
65°C |
149°F |
90 minutes |
120 minutes
|
| Beef Kidney
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef Kidney (pink) |
56°C |
133°F |
60 minutes |
120 minutes
|
| Beef Kidney (medium) |
60°C |
140°F |
60 minutes |
120 minutes
|
| Cut of Beef
|
Temp.
|
Sous-vide Cooking Time
|
| Rib-eye Steak
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Beef Rib-eye steak, (rare) |
49°C |
120°F |
2 hours |
4.5 hours
|
| Beef Rib-eye steak (medium rare) |
55°C |
131°F |
2 hours |
4.5 hours
|
| Beef Rib-eye steak (medium) |
60°C |
140°F |
2 hours |
4.5 hours
|
| Beef Rib-eye steak (medium well) |
65°C |
150°F |
2 hours |
4.5 hours
|
| Beef Rib-eye steak (well done) |
70°C |
158°F |
2 hours |
4.5 hours
|
Lamb Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking lamb in a sous-vide water bath.
| Cut of Lamb
|
Temp.
|
Sous-vide Cooking Time
|
| Leg of Lamb
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Leg of lamb (medium rare) |
55°C |
131°F |
10 hours |
24-28 hours
|
| Leg of lamb (medium) |
60°C |
140°F |
10 hours |
24-28 hours
|
| Leg of lamb (medium well) |
65°C |
150°F |
10 hours |
24-28 hours
|
| Leg of lamb (well done) |
70°C |
158°F |
10 hours |
24-28 hours
|
| Cut of Lamb
|
Temp.
|
Sous-vide Cooking Time
|
| Roast Lamb
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Lamb roasting cuts (medium rare) |
55°C |
131°F |
10 hours |
24-28 hours
|
| Lamb roasting cuts (medium) |
60°C |
140°F |
10 hours |
24-28 hours
|
| Lamb roasting cuts (medium well) |
65°C |
150°F |
10 hours |
24-28 hours
|
| Lamb roasting cuts (well done) |
70°C |
160°F |
10 hours |
24-28 hours
|
| Cut of Lamb
|
Temp.
|
Sous-vide Cooking Time
|
| Tender Lamb Cuts
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Lamb tender cuts (rare) |
49°C |
120°F |
1 hour |
4 hours
|
| Lamb tender cuts (medium rare) |
55°C |
131°F |
1 hour |
4 hours
|
| Lamb tender cuts (medium) |
60°C |
140°F |
1 hour |
4 hours
|
| Lamb tender cuts (medium well) |
65°C |
150°F |
1 hour |
4 hours
|
| Lamb tender cuts (well done) |
70°C |
158°F |
1 hour |
4 hours
|
| Cut of Lamb
|
Temp.
|
Sous-vide Cooking Time
|
| Lamb Neck Fillet
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Lamb neck fillet (rare) |
49°C |
120°F |
2 hours |
4 hours
|
| Lamb neck fillet (medium rare) |
55°C |
131°F |
2 hours |
4 hours
|
| Lamb neck fillet (medium) |
60°C |
140°F |
2 hours |
4 hours
|
| Lamb neck fillet (medium well) |
65°C |
150°F |
2 hours |
4 hours
|
| Lamb neck fillet (well done) |
70°C |
158°F |
2 hours |
4 hours
|
| Sheep / Lambs Offal
|
Temp.
|
Sous-vide Cooking Time
|
| Lambs Liver
|
(°C)
|
(°F)
|
Min.
|
Max.
|
| Lambs liver *(medium-rare) |
58°C |
136°F |
60 minutes |
120 minutes
|
| Lambs liver *(pink) |
62°C |
144°F |
60 minutes |
120 minutes
|
| Lambs liver *(medium) |
65°C |
149°F |
60 minutes |
120 minutes
|
| Lambs liver * (pink) |
58°C |
136°F |
60 minutes |
120 minutes
|
| Lambs liver * (medium-rare) |
62°C |
144°F |
60 minutes |
120 minutes
|
| Lambs liver * (medium) |
65°C |
149°F |
60 minutes |
120 minutes
|
| Lamb Kidney (pink) |
55°C |
131°F |
60 minutes |
120 minutes
|
| Lambs Kidney (medium) |
60°C |
140°F |
60 minutes |
120 minutes
|