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Sous Vide Time & Temperature Calculator
Set the bath, not your watch — exact sous vide settings.
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How to Use This Tool
- Choose the food and your preferred doneness.
- Pick the thickest part's size — time scales with thickness.
- Set the bath to the suggested temperature and cook for the given window.
Frequently Asked Questions
Is sous vide chicken safe at 140°F?
Pasteurization depends on time as well as temperature. Cooking chicken at 140°F for at least 90 minutes reaches safe core pasteurization — the calculator uses the longer time for poultry to stay safe.
Why does fish cook faster than beef?
Fish is thin and delicate, so it reaches the target core in 20–45 minutes. Thick beef steaks need an hour or more per inch.
Do I need to sear after the bath?
Yes for meats — a hot 30–60 second sear adds flavor and browning. The calculator's core temperature is set to leave headroom for the sear.
Can I leave food in the bath longer?
Within the window, longer is fine — but texture can turn mushy past the upper limit (especially fish and eggs).
Practical Example
A 1.5-inch ribeye at medium-rare:
- Select Beef / Lamb, doneness Medium-rare, thickness 1.5 in.
- The tool returns 131°F for 1.5–3 hours.
- Sear 45 seconds per side and rest 5 minutes before slicing.
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