Metric to Imperial conversion notes 25 mm [2.5 cm ] = 1 inch
38 mm [3.8 cm ] = 1.5 inches
50 mm [5 cm ] = 2 inches
70 mm [7 cm ] = 2.75 inches
A two-way temperature calculator
A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.
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 , breast55°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
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 ribs75°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
Fish and Seafood Sous-vide cooking times and temperatures The cooking times and temperatures for cooking fish, seafood, shellfish and octopus in a sous-vide water bath.
Fish type
Temp.
Sous-vide Cooking Time
Fish Species
(°C)
(°F)
Min.
Max.
Brill 49°C
120°F 35 minutes
60 minutes
Cod 55°C
131°F 15 minutes
30 minutes
Haddock 53°C
127°F 35 minutes
60 minutes
Hake 53°C
127°F 35 minutes
60 minutes
Halibut 50°C
122°F 20 minutes
40 minutes
Lemon sole 53°C
127°F 25 minutes
40 minutes
Mackerel 50°C
122°F 20 minutes
40 minutes
Monkfish 49°C
120°F 18 minutes
35 minutes
Red mullet 53°C
127°F 30 minutes
45 minutes
Salmon 50°C
122°F 20 minutes
35 minutes
Sardines 50°C
122°F 20 minutes
35 minutes
Sea bass 50°C
122°F 15 minutes
25 minutes
Trout 49°C
120°F 40 minutes
45 minutes
Octopus 82°C
180°F 4 hours
4 hours 30 minutes
Fish type
Temp.
Sous-vide Cooking Time
Shellfish
(°C)
(°F)
Min.
Max.
King prawns 55°C
131°F 20 minutes
25 minutes
Prawns (shrimp )55°C
131°F 10 minutes
15 minutes
Lobster (add butter and herbs )55°C
131°F 1 hour
1 hour 10 minutes
‡ From my experience of cooking all types of meat sous vide the 'doneness' of the meat is not nearly as important as it is when cooked conventionally. Even if meat is cooked 'well done' it still has the tenderness and 'mouthfeel' as if it were cooked rare.