Printable sous vide charts
One page each, US Letter, made from the same numbers as the calculator. Print one and tape it inside a cabinet door.
| Chart | What is on it | Download |
|---|---|---|
| Sous vide steak chart | Temperature for every doneness and the minimum time by thickness. 9 foods, one page, US Letter. | Download the Sous vide steak chart as a PDF 32 KB |
| Sous vide beef roasts and tough cuts chart | Roasts by thickness, plus the long cooks: brisket, chuck, short ribs. 10 foods, one page, US Letter. | Download the Sous vide beef roasts and tough cuts chart as a PDF 37 KB |
| Sous vide chicken and poultry chart | Chicken, turkey and duck: temperatures and pasteurizing times. 8 foods, one page, US Letter. | Download the Sous vide chicken and poultry chart as a PDF 34 KB |
| Sous vide pork chart | Chops, tenderloin and loin by thickness, plus ribs, shoulder and belly. 9 foods, one page, US Letter. | Download the Sous vide pork chart as a PDF 35 KB |
| Sous vide fish and seafood chart | Fish by thickness, plus shrimp, lobster and other shellfish. 8 foods, one page, US Letter. | Download the Sous vide fish and seafood chart as a PDF 35 KB |
| Sous vide vegetables chart | Bath temperature and time for each vegetable. 8 foods, one page, US Letter. | Download the Sous vide vegetables chart as a PDF 30 KB |
| Sous vide eggs and desserts chart | Egg temperatures and times for each texture, plus custards and other desserts. 5 foods, one page, US Letter. | Download the Sous vide eggs and desserts chart as a PDF 31 KB |
| Sous vide time and temperature chart | Every food on one page at its most common doneness. 61 foods, one page, US Letter. | Download the Sous vide time and temperature chart as a PDF 35 KB |
Sous vide time and temperature chart
The same numbers as the printable master chart and the calculator.
| Food | Temperature | Time |
|---|---|---|
| Beef | ||
| Steak medium-rare | 131°F (55°C) | 2 hr 15 min* at 1.5 in |
| Ribeye steak medium-rare | 131°F (55°C) | 2 hr 15 min* at 1.5 in |
| Filet mignon medium-rare | 131°F (55°C) | 2 hr 15 min* at 1.5 in |
| New York strip steak medium-rare | 131°F (55°C) | 2 hr 15 min* at 1.5 in |
| Sirloin steak medium-rare | 131°F (55°C) | 1 hr 45 min* at 1.25 in |
| Flank steak medium-rare | 131°F (55°C) | 50 min* at 0.75 in |
| Skirt steak medium-rare | 131°F (55°C) | 30 min* at 0.5 in |
| Tri-tip medium-rare | 131°F (55°C) | 3 hr 45 min* at 2 in |
| Picanha (sirloin cap) medium-rare | 131°F (55°C) | 3 hr 45 min* at 2 in |
| Beef tenderloin (whole roast) medium-rare | 131°F (55°C) | 3 hr* at 2.5 in |
| Prime rib (rib roast) medium-rare | 131°F (55°C) | 3 hr 30 min* at 2.75 in |
| Burgers medium | 135°F (57.2°C) | 2 hr at 1 in |
| London broil (top round) medium-rare, steak-like | 131°F (55°C) | 24 hr to 60 hr pieces up to 2.25 in thick |
| Chuck roast moist and tender | 155°F (68.3°C) | 36 hr pieces up to 3 in thick |
| Brisket traditional | 155°F (68.3°C) | 24 hr to 36 hr pieces up to 3 in thick |
| Beef short ribs steak-like, medium-rare | 131°F (55°C) | 48 hr to 72 hr pieces up to 2.25 in thick |
| Corned beef tender | 150°F (65.6°C) | 24 hr to 48 hr pieces up to 3 in thick |
| Beef back ribs steak-like, medium | 140°F (60°C) | 8 hr to 24 hr pieces up to 2 in thick |
| Eye of round (roast beef) medium-rare | 131°F (55°C) | 24 hr to 48 hr roast up to 2.75 in across |
| Pork | ||
| Pork chops medium | 140°F (60°C) | 2 hr 30 min at 1.5 in |
| Pork tenderloin medium | 140°F (60°C) | 2 hr 45 min at 2 in |
| Pork loin roast medium | 140°F (60°C) | 6 hr at 3.5 in |
| Pork shoulder (pork butt) pulled pork | 165°F (73.9°C) | 18 hr to 24 hr pieces up to 3.75 in thick |
| Pork belly tender and sliceable | 150°F (65.6°C) | 24 hr to 48 hr pieces up to 2.5 in thick |
| Pork ribs (baby back or spare) traditional barbecue | 165°F (73.9°C) | 12 hr racks up to 2 in thick |
| Bacon | 145°F (62.8°C) | 8 hr to 48 hr sealed package up to 1 in thick |
| Pork sausage (bratwurst) firm and juicy | 150°F (65.6°C) | 1 hr 30 min at 1.25 in |
| Ham (fully cooked) | 140°F (60°C) | 3 hr to 8 hr bone-in half ham, 7 to 10 lb |
| Poultry | ||
| Chicken breast tender and juicy | 145°F (62.8°C) | 2 hr 30 min at 1.5 in |
| Chicken thighs tender and juicy, short cook | 165°F (73.9°C) | 1 hr 30 min at 1 in |
| Chicken wings juicy and springy | 165°F (73.9°C) | 1 hr at 0.75 in |
| Chicken drumsticks tender and juicy, short cook | 165°F (73.9°C) | 2 hr 30 min at 1.5 in |
| Turkey breast white and tender | 145°F (62.8°C) | 5 hr 15 min at 3 in |
| Turkey legs moist and tender | 150°F (65.6°C) | 24 hr to 30 hr pieces up to 3 in thick |
| Duck breast medium-rare | 135°F (57.2°C) | 3 hr 15 min at 1 in |
| Duck legs (confit style) confit, very soft | 176°F (80°C) | 8 hr to 12 hr pieces up to 2 in thick |
| Lamb | ||
| Lamb chops medium-rare | 131°F (55°C) | 1 hr 45 min* at 1.25 in |
| Rack of lamb medium-rare | 131°F (55°C) | 2 hr* at 2 in |
| Leg of lamb (boneless, rolled) medium | 140°F (60°C) | 4 hr 45 min at 3 in |
| Lamb shank fall apart | 165°F (73.9°C) | 18 hr to 24 hr pieces up to 3.5 in thick |
| Fish | ||
| Salmon moist and flaky | 120°F (48.9°C) | 45 min* at 1 in |
| Tuna rare | 110°F (43.3°C) | 45 min* at 1 in |
| Cod moist and flaky | 131°F (55°C) | 50 min* at 1 in |
| Halibut moist and flaky | 130°F (54.4°C) | 45 min* at 1 in |
| Shellfish | ||
| Shrimp moist and tender | 135°F (57.2°C) | 15 min to 30 min large shrimp, peeled |
| Lobster tail tender and succulent | 130°F (54.4°C) | 20 min to 1 hr shelled tail of a 1.5 lb lobster |
| Scallops soft, for searing | 122°F (50°C) | 30 min to 35 min sea scallops |
| Octopus slow cook | 170°F (76.7°C) | 4 hr to 8 hr whole octopus or tentacles |
| Vegetables | ||
| Potatoes pieces up to 1 in | 183°F (83.9°C) | 30 min to 1 hr pieces up to 1 in |
| Carrots | 183°F (83.9°C) | 45 min to 1 hr whole baby carrots or 1 in chunks |
| Asparagus | 183°F (83.9°C) | 10 min to 30 min whole spears |
| Corn on the cob | 183°F (83.9°C) | 30 min to 45 min whole ears |
| Sweet potatoes small pieces | 183°F (83.9°C) | 45 min to 1 hr pieces up to 1 in |
| Broccoli | 183°F (83.9°C) | 30 min to 1 hr even florets |
| Green beans | 183°F (83.9°C) | 30 min to 45 min whole trimmed beans |
| Beets | 183°F (83.9°C) | 1 hr to 1 hr 30 min small whole beets or even wedges |
| Eggs | ||
| Eggs (in shell) onsen style, liquid yolk | 145°F (62.8°C) | 45 min to 1 hr 5 min large eggs, from the refrigerator |
| Egg bites (in jars) | 172°F (77.8°C) | 1 hr 4 oz jars |
| Desserts | ||
| Cheesecake (in jars) | 176°F (80°C) | 1 hr 30 min 4 oz jars |
| Creme brulee soft set | 176°F (80°C) | 1 hr jars of 4 to 8 oz |
| Yogurt | 110°F (43.3°C) | 5 hr to 8 hr jars of any size |
* Not pasteurized at this time. The calculator gives the details for your thickness.