Complete temperature and time reference for steak, chicken, pork, duck, fish, and eggs. Includes doneness descriptions and minimum safe times.
Sous vide times have a minimum (when the food reaches temperature throughout) and a maximum (before texture degrades). The window between them is flexible — that's what makes sous vide forgiving. All temperatures are the water bath temperature, not an internal target you're checking with a thermometer. Always sear after sous vide for browning.
| Doneness | Temp | Min Time | Max Time | Texture |
|---|---|---|---|---|
| Rare | 120°F / 49°C | 1 hour | 2.5 hours | Very soft, deep red |
| Medium-rare | 130°F / 54°C | 1 hour | 4 hours | Tender, bright pink — most popular |
| Medium | 140°F / 60°C | 1 hour | 4 hours | Firm, light pink center |
| Medium-well | 150°F / 65°C | 1 hour | 4 hours | Mostly grey, slight pink |
| Well done | 160°F / 71°C | 1 hour | 3 hours | Fully grey, firm |
| Cut | Temp | Min Time | Max Time | Notes |
|---|---|---|---|---|
| Breast, boneless | 140°F / 60°C | 1.5 hours | 4 hours | Juicy, pasteurized via time |
| Breast, boneless | 150°F / 65°C | 1 hour | 4 hours | Traditional texture |
| Thigh, boneless | 165°F / 74°C | 1 hour | 4 hours | Firm, classic texture |
| Thigh, boneless | 155°F / 68°C | 1.5 hours | 4 hours | Juicier, still safe |
| Thigh, bone-in | 165°F / 74°C | 2 hours | 5 hours |
| Cut | Temp | Min Time | Max Time | Notes |
|---|---|---|---|---|
| Tenderloin | 140°F / 60°C | 1 hour | 4 hours | Slightly pink, very tender |
| Tenderloin | 145°F / 63°C | 1 hour | 4 hours | Just cooked through |
| Pork chop (1 inch) | 140°F / 60°C | 1 hour | 4 hours | |
| Pork belly | 170°F / 77°C | 8 hours | 16 hours | Very long cook for collagen |
| Pulled pork | 165°F / 74°C | 18 hours | 24 hours | Long cook for shredding texture |
| Cut | Temp | Min Time | Max Time | Notes |
|---|---|---|---|---|
| Duck breast | 130°F / 54°C | 1.5 hours | 3 hours | Medium-rare, rosy |
| Duck breast | 140°F / 60°C | 1.5 hours | 3 hours | Medium, pink center |
| Duck leg (confit style) | 155°F / 68°C | 12 hours | 36 hours | Replaces traditional confit |
| Food | Temp | Min Time | Max Time | Notes |
|---|---|---|---|---|
| Salmon | 110°F / 43°C | 40 min | 1 hour | Silky, translucent |
| Salmon | 125°F / 52°C | 40 min | 1 hour | Traditional, fully opaque |
| Cod, halibut | 130°F / 54°C | 30 min | 45 min | Delicate, flakes gently |
| Shrimp | 135°F / 57°C | 30 min | 45 min | Tender, not rubbery |
| Lobster tail | 130°F / 54°C | 45 min | 1 hour |
| Style | Temp | Time | Notes |
|---|---|---|---|
| Onsen egg (runny yolk, set white) | 145°F / 63°C | 1 hour | Classic Japanese hot spring egg |
| Soft poached texture | 140°F / 60°C | 1 hour | Very soft white, liquid yolk |
| Jammy yolk | 155°F / 68°C | 1 hour | Set but still soft yolk |
| Soft boiled equivalent | 167°F / 75°C | 13 minutes | Time-sensitive — exact |
| Hard boiled equivalent | 185°F / 85°C | 12 minutes |
Yes — food safety is about temperature held over time, not just the temperature alone. Chicken held at 140°F / 60°C for 30 minutes achieves the same pasteurization as the USDA's standard of 165°F / 74°C reached instantaneously. Since sous vide holds the temperature precisely for 1.5 hours minimum, it's fully safe.
Yes, but the window is much wider than with conventional cooking. Proteins cooked too long become mushy as enzymes break down muscle fibers. Delicate fish can deteriorate after 1 hour; steak after 4 to 6 hours starts losing its texture. Stay within the max time column.
At conventional cooking temperatures, 2°F is noise. In sous vide, you're cooking precisely to the doneness temperature — so the entire piece of meat sits at exactly that temperature for the full cook time. The difference between 130°F (medium-rare) and 140°F (medium) is the difference between a pink, soft steak and a firmer, paler one.
Yes. Sous vide produces no browning — the sealed environment and low temperatures mean the Maillard reaction never occurs. Sear in a very hot cast iron pan or with a torch for 60 to 90 seconds per side immediately before serving. Pat the surface completely dry first for maximum crust.