Sous Vide Time & Temperature Calculator
Calculate precise cooking times based on thickness, temperature, and desired doneness. Includes pasteurization calculations for safe cooking.
Sous Vide Principles
- Time depends primarily on thickness, not weight
- Heat transfer follows D-value curves based on thermal diffusivity
- Pasteurization requires core temperature held for specific time
- Starting temperature significantly affects total cooking time
Cooking Parameters
Cooking Results
Total Cooking Time
0 minutes
Recommended Temperature: --°C / --°F
Core Heating Time: -- min
Pasteurization Time: -- min
Safety Margin: -- min
Temperature Guide
| Protein | Rare | Medium Rare | Medium | Well Done |
|---|---|---|---|---|
| Beef | 49°C/120°F | 54°C/129°F | 60°C/140°F | 71°C/160°F |
| Pork | — | 55°C/131°F | 63°C/145°F | 71°C/160°F |
| Chicken | — | — | 65°C/149°F | 74°C/165°F |
| Fish | 46°C/115°F | 50°C/122°F | 55°C/131°F | 60°C/140°F |
Safety Guidelines
Pasteurization: The calculator includes time for pasteurization when cooking poultry, pork, or when temperatures are below 55°C/131°F for extended periods.
Thickness Measurement: Always measure at the thickest point. For irregular shapes, use the thickest section.
Vacuum Sealing: Times assume vacuum-sealed bags. Add 15-20% for zip-lock bags with air removed.
Multiple Items: When cooking multiple items, ensure water circulation between bags. Don't overcrowd.