Sous Vide Time & Temperature by Thickness (2026)
Two variables decide your cook: temperature sets doneness, thickness sets time. This reference table collects common targets for steak, chicken, salmon and pork so you can pick a time quickly. For food-safety detail, see our temperature safety guide.
Steak (by thickness)
| Thickness | Doneness | Temperature | Time |
|---|---|---|---|
| 1 in (2.5 cm) | Medium-rare | 130–134°F (54–57°C) | 1–2.5 hr |
| 1 in (2.5 cm) | Medium | 138–140°F (59–60°C) | 1–3 hr |
| 2 in (5 cm) | Medium-rare | 130–134°F (54–57°C) | 2–3.5 hr |
| 2 in (5 cm) | Medium | 138–140°F (59–60°C) | 2–4 hr |
Other proteins
| Food | Target | Temperature | Time |
|---|---|---|---|
| Chicken breast | Juicy, safe | 140–150°F (60–66°C) | 1–4 hr |
| Salmon | Tender | 104–122°F (40–50°C) | 30–45 min |
| Pork chop | Medium | 140°F (60°C) | 1–3 hr |
| Shrimp | Snappy, opaque | 122–135°F (50–57°C) | 15–30 min |
| Lamb (1.5 in) | Medium-rare | 131°F (55°C) | 2–3 hr |
| Eggs (large) | Custardy yolk | 167°F (75°C) or 147°F (64°C) | 13 min / 45–60 min |
Times are minimum-to-generous ranges. Past the minimum, extra time in the bath does not overcook, which is the core benefit of sous vide. For poultry and pork, use the longer end of the range to reach pasteurization.
Vegetables & the thickness rule
| Vegetable | Texture target | Temperature | Time |
|---|---|---|---|
| Carrots (sliced) | Tender-crisp | 183°F (84°C) | 1–2 hr |
| Potatoes (cubed) | Fluffy | 190°F (88°C) | 1.5–2.5 hr |
| Asparagus (spears) | Bright, snappy | 180°F (82°C) | 30–45 min |
| Green beans | Crisp-tender | 185°F (85°C) | 45–60 min |
Vegetables need much higher temperatures than proteins because pectin breaks down only past ~180°F (82°C). Do not cook veg at steak temperatures — they stay raw and crunchy.
Browse temperature guides by food
Every protein, vegetable and dessert has its own exact numbers. Pick your food below for the full temperature and time breakdown.
Beef & steak
Chicken & poultry
Pork & lamb
Seafood
Eggs & dairy
Vegetables, sides & desserts
Looking for a specific food? The full A-Z list is on the guides index — or jump to recipes by food and best gear.
The thickness-time rule (no table needed)
For proteins, time scales with thickness, not weight. A practical rule of thumb once the center is past the minimum:
- Under 1 in (2.5 cm): minimum 1 hr for the center to equalize.
- 1–1.5 in (2.5–4 cm): 1.5–2.5 hr.
- 2 in (5 cm): 2.5–3.5 hr.
- Add ~30 min per extra inch, and ~30 min more for very cold (frozen / straight-from-fridge) starts.
Because the bath cannot exceed the set temperature, going long is safe — that is the whole point of sous vide. The risk is undercooking a thick cut, not overcooking a long one.
How to read the table
Pick your food and thickness, then choose a doneness temperature. The thickness tells you the minimum time for the center to come up to temperature; add buffer for very cold or oddly shaped cuts. Finish with a quick sear for color and flavor — the bath sets the inside, the sear sets the outside.
Get exact numbers in our sous vide calculators, and browse all Precision Kitchen guides.
FAQ
Does thickness or temperature matter more?
They control different things. Temperature sets the final doneness (rare to well done). Thickness sets how long the center takes to reach that temperature. A thin and thick steak at the same temperature finish at the same doneness, but the thick one needs more time.
Why is there a time range, not one number?
Because the center only needs to reach the target temperature, and a little extra time does not overcook it in the bath. The range covers slightly different shapes and starting temperatures. Past the minimum, longer is safe — that is the main advantage of sous vide.
Do I still need to sear?
For a browned crust, yes. The bath cooks the inside to an exact temperature but does not brown the surface. A quick sear after the bath gives color and flavor; the inside stays at the temperature you set.
Are these temperatures food-safe?
The listed temperatures are the common doneness targets; for poultry and pork, hold at the higher end of the range for the full time to reach pasteurization. Thickness and hold time together determine safety, so follow the longer end of the range for those proteins.
New to sous vide? Start with our guides and the calculators.
Updated: 2026-08-25