Sous Vide Calculator – Calculate Correct Time and Temperature for Sous Vide Cooking
Sous vide calculator provides precise time and temperature recommendations for different meats and doneness levels. Enter meat type, thickness, and desired doneness for exact instructions.
The tool covers beef, pork, chicken, lamb, and fish. See recommended water bath temperature, minimum cooking time, and maximum cooking time (after which texture starts to break down). Includes pasteurization times for food safety.
Why Does Sous Vide Cooking Produce Such Even Results?
Sous vide keeps food at exactly the desired temperature throughout cooking — unlike ovens or pans where temperature varies. A medium-rare steak (129°F) cooks evenly edge to edge without gray outer ring. Precise temperature control means food never overcooks — the only risk is too much time, which over-tenderizes texture.
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Browse all tools →The sous vide calculator estimates cooking time and temperature for different ingredients using the sous vide method. A useful tool for home cooks who want perfect cooking results every time.
Choose ingredient, thickness, and desired doneness level – the calculator tells you water bath temperature and cooking time.
- Get temperature and time recommendations for beef, chicken, fish, eggs, and more.
- Consider ingredient thickness effect on cooking time.
- Choose doneness level: rare, medium rare, medium, or well done.
Sous vide time is minimum time – most ingredients can be kept in the bath slightly longer without overcooking.
- Time depends on ingredient thickness, not weight – thick steak requires longer time.
- Too long time (over 4-6 hours for tender meats) can change texture to mushy.
- Chicken and poultry safe minimum temperature is lower than traditional methods because longer time compensates.
Sous vide is a safe method when temperature and time are sufficient.
- Below 130°F bacteria can multiply – follow minimum times.
- Fridge to bath – cool leftovers quickly and store properly.
- Calculator is guideline – more precise tables found in sous vide guides.