Anova Sous Vide Time and Temperature Guide | Anova Culinary

Anova Sous Vide Time & Temperature Guide

by J. Kenji López-Alt

Whether you’re new to sous vide cooking or you just want to know the basics, the Anova Time & Temperature Guide will help you achieve the best meal ever, every time. With the help of The Food Lab, we’ve created a full reference guide to help you achieve the exact results you want, no matter what you’re cooking. Think perfectly medium-rare steak, super-juicy chicken breast, ridiculously flavorful veggies… and so much more. Each dish has been tested extensively to deliver you down-to-the-degree recommendations, so you never have to worry about overcooked, mediocre results ever again.

Download the printable Anova Time & Temperature Quick Reference sheet to post this super-simple guide, well, anywhere. Get more time and temperature guides and sous vide recipes in the Anova Culinary App, available for iOS and Android.

Using the guide to cook a chicken breast @ 145°F / 63°C

MIN
1h 30m
4h
MAX
|
|
To be safe, you should at least cook it for this long.
You should seriously consider it done.

Chicken

Soft and juicy chicken breast:
145°F / 63°C
MIN
1hr 30m
4h
MAX
Traditionally firm chicken breast:
155°F / 69°C
MIN
1hr
4h
MAX
Juicy and tender chicken thigh:
165°F / 74°C
MIN
1hr
4h
MAX
Off-the-bone tender chicken thigh:
165°F / 74°C
MIN
4h
8h
MAX

Finish chicken by drying well and cooking skin side-down in a moderately hot skillet with a little vegetable oil.

View full chicken, and turkey guides; Chicken Breast, Chicken Thigh or Turkey Breast with Crispy Skin.

Steak or Lamb

Medium-rare:
129°F / 54°C
MIN
1h 30m
4h
MAX
Medium:
140°F / 60°C
MIN
1h 30m
4h
MAX
Medium-well:
145°F / 63°C
MIN
1h 30m
4h
MAX

Finish steaks by drying well and searing on a hot grill or in a hot cast iron skillet with butter and oil.

View full beef or lamb guides; Sous Vide Smoked Beef Chuck, Sous Vide Smoked Brisket, Porterhouse Steak, Tenderloin Steak, Ribeye Steak, Strip Steak, and Sous Vide Rack of Lamb.

Pork Chops

Rosy pink and juicy:
135°F / 57°C
MIN
1h
4h
MAX
White throughout and juicy:
147°F / 64°C
MIN
1h
4h
MAX

Finish pork chops by drying well and searing on a hot grill or in a hot cast iron skillet with butter and oil.

View full pork guides; Sous Vide Carnitas, Sous Vide Canadian Bacon, Sous Vide Bacon, Sous Vide BBQ Pork Shoulder, Sous Vide Pork Tenderloin, Sous Vide Pork Chops, and Barbeque Ribs.

Fish

Mi-cuit (tender but translucent):
110°F / 43°C
MIN
30m
MAX
Tender and flaky:
124°F / 51°C
MIN
30m
1h
MAX
Traditional well-done:
132°F / 55°C
MIN
30m
1h 30m
MAX

Fish cooked sous-vide is difficult to sear without having it fall apart.

View full fish, and seafood-based guides; Sous Lobster, Sous Vide Halibut, Sous Vide Tuna, and Sous Vide Salmon.

Eggs

Soft yolks, ghostly, barely set whites:
140°F / 60°C
MIN
1h
MAX
Creamy yolks, opaque, tender whites:
145°F / 63°C
MIN
45m
1h 5m
MAX

For perfect poached eggs, cook at 145°F for 45 minutes, remove from shell, then gently poach in simmering water for 30 seconds. For perfect soft boiled eggs, cook in boiling water for 3 minutes, then transfer (still in the shell) to a 145°F water bath for 45 minutes.

View full egg guides; Soft-Boiled Egg, Poached Egg, and Hard-Boiled Egg.

Sausage

Extra-juicy and soft:
140°F / 60°C
MIN
45m
4h
MAX
Firm and juicy:
150°F / 66°C
MIN
45m
4h
MAX
Traditional, springy:
160°F / 71°C
MIN
45m
4h
MAX

Finish sausages in a skillet with butter and oil or on a grill.

View full sausage guide; Sous Vide Sausage.

Hamburger

Very Rare to Rare:
115-123°F / 46-51°C
MIN
40m
2h 30m
MAX
Medium-Rare:
124-129°F / 51-54°C
MIN
40m
2h 30m
MAX
Medium:
130-137°F / 54-58°C
MIN
40m
4h
MAX
Medium-Well:
138-144°F / 59-62°C
MIN
40m
4h
MAX
Well-Done:
145-155°F / 63-68°C
MIN
40m
4h
MAX

View full hamburger guide; Sous Vide Hamburger.

Green Vegetables

Asparagus, peas, broccoli, etc.
183°F / 84°C
MIN
15m
40m
MAX

View corn guide; Sous Vide Corn.

Root Vegetables

Carrots, parsnips, potatoes, etc.
183°F / 84°C
MIN
1h
3h
MAX