Sous Vide Temperature & Time Chart
Sous vide temperature sets the doneness; common targets include steak around 130 to 135F for medium-rare, chicken breast around 145 to 150F, and eggs around 145F. Time sets tenderness and safety, follow tested pasteurisation guidance, especially for poultry.
In sous vide, temperature does what a stove cannot: it sets doneness exactly. This chart lists common target temperatures to start from, but read the safety note first, time matters as much as temperature.
Common target temperatures
| Food | Common target | Result |
|---|---|---|
| Steak (medium-rare) | ~130–135F (54–57C) | Pink, tender edge-to-edge |
| Steak (medium) | ~140F (60C) | More done |
| Chicken breast | ~145–150F (63–66C) | Juicy, tender |
| Pork chop | ~140F (60C) | Moist, slightly pink |
| Egg (soft) | ~145F (63C) | Custardy |
| Vegetables | ~183–185F (84–85C) | Tender, above starch range |
These are widely-used starting points; adjust to your taste over time, and always defer to tested safety guidance for the time held.
How time works
Once at temperature, food will not overcook the way it does on a stove, so timing is forgiving. Longer times mainly tenderise tougher cuts and satisfy pasteurisation requirements. New to it? See how to sous vide for beginners and the best sous vide containers.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
What temperature for medium-rare steak sous vide?
Commonly around 130 to 135F (54 to 57C) for medium-rare. Higher temperatures give more-done results. Sear after cooking for a crust.
Does cooking longer make sous vide food more done?
No, temperature sets doneness. Longer times mainly make tougher cuts more tender and matter for food safety (pasteurisation), not for doneness.
Is sous vide chicken safe at low temperatures?
Safety comes from holding a temperature for a tested time (pasteurisation), not just the number. Follow tested time-at-temperature guidance for poultry rather than cooking by feel.