Sous Vide Time & Temp Calculator

Time depends on thickness; temp on doneness. Pasteurization minimum factored in.

Inputs

Result

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How to use this calculator

  • Pick protein.
  • Enter thickness in cm.
  • Pick doneness (where applicable).
  • Set bath temp + timer; sear after.

About this calculator

Sous vide cooks at constant low temp, so target temp = final temp. Time depends on whether you're heating-through (thickness-based) or breaking down collagen (long fixed times). Beef steak / pork chop: ~30 min/cm at chosen doneness temp. Tough cuts: 24-48 hr at 55°C for medium-rare brisket; 18 hr at 74°C for pork shoulder. Pasteurization is built in: 57°C / 135°F for >1 hr kills salmonella safely. Always sear after sous vide for crust.

Frequently asked

Can I cook longer than the time shown?+
For tender cuts at low temp: yes, up to 4 hr without texture loss. For tough cuts at higher temps: longer = mushier eventually.
Why pasteurize?+
Salmonella in poultry, E. coli in beef. Sous vide at low temps kills pathogens via time-temperature combinations validated by USDA.
Does thickness matter for tough cuts?+
Less — 18-24 hr cooking time dwarfs heat-through time even for thick chunks. Use the recommended fixed time.
Bath water temp drift?+
Good immersion circulators hold ±0.1°C. Cheap ones drift 1-2°C — fine for tough cuts, problematic for delicate fish.
Can I sous vide frozen?+
Yes — add 30-60 min to time for thicker cuts. Most modern sources just add 1.5× time.

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