Cooking by tenderness is dependent on how tender or tough the cut of meat is. Some cuts just need to be heated through while others need extended cooks of several days until they are broken down enough to enjoy.
To come up with the tenderness times I've leaned on my own experience and the reports of other people. It is important to understand that all times are estimates, as there are many factors that go in to how tough a piece of meat is. I have cooked a chuck roast for 18 hours and had it turn out too tender, and I've cooked one for 36 hours that was still tough.
The best way to get consistent results is to turn to a butcher or fish monger that you frequent so you can understand how their meat cooks.
The times given are my personal preferences and will get you in the ball park of what you are looking for. If you discover you like something cooked longer or shorter, please go with what you prefer.
Note: For more information about the ranges given, please read my in-depth blog post Why the Range? Sous Vide Times Explained AFMEasy.com/HRange.
Most of the cuts below can have a few different options including "Steak-Like", "Tender Steak" and up to three braising entries.
Following the "Steak-Like" entry will result in a final dish that has the texture and doneness of a great steak. I recommend starting with 125°F (51.6°C) for rare, 131°F (55°C) for medium rare and 140°F (60°C) for medium. You can then adjust the temperature up or down in future cooks to better match your preference.
For the timing, you usually will be given a specific range that I've found to work well for that cut, such as "2 to 4 hours", or "1 to 2 days".
• Rare: 120°F to 129°F (49°C to 53.8°C)
• Medium Rare: 130°F to 139°F (54.4°C to59.4°C)
• Medium: 140°F to 145°F (60°C to 62.8°C)
• Well Done: Above 145°F (62.8°C)
Other timing options are "Time by Thickness" or "Pasteurize by Thickness", which indicates that this cut doesn't need tenderization, it only needs to be heated through and/or pasteurized. You can follow the charts in the Cooking by Thickness chapter for the specific times. I've used "Pasteurize by Thickness" for entries that are almost always pasteurized, but many people also pasteurize the majority of their meat to be on the safe side.
Warning: If you drop the temperature much below 130°F (54.4°C) you are in the danger zone, not killing any pathogens, and shouldn't cook the food for more than an hour or two.
In addition to the "Steak-Like" entry, some cuts will have a "Tender Steak" entry. These are cuts that are traditionally eaten grilled or pan fried, such as flank, sirloin, or flat iron steaks but that can also benefit from some tenderization. If you follow the "Steak-Like" entry, they will turn out very similar to the traditionally cooked version, while following the "Tender Steak" entry will result in a much more tender version of that steak.
Some cuts can also be traditionally braised so I give my three favorite time and temperature combinations for them as well.
Most braise-like temperatures range from around 150°F up to 185°F (65.6°C up to 85°C). The temperatures I recommend trying first are:
• 156°F (68.8°C) for a shreddable, but still firm texture
• 165°F (73.9°C) for a more fall apart texture
• 176°F (80.0°C) for a really fall apart texture
From a timing standpoint, going from 131°F to 156°F (55°C to 68.8°C) seems to cut the cook time in half. Going above 176°F (80.0°C) seems to cut it in half again.
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Up To 4 Hours (51.7ºC)
Medium-Rare - 131°F for Up To 10 Hours (55.0ºC)
Medium - 140°F for Up To 10 Hours (60.0ºC)
Medium-Rare - 131°F for 2 to 3 Days (55.0ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Medium-Rare - 131°F for 2 to 3 Days (55.0ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Medium-Rare - 131°F for 2 to 3 Days (55.0ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Pot Roast
Medium-Rare - 131°F for 36 to 60 Hours (55.0ºC)
Medium - 140°F for 36 to 60 Hours (60.0ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 131°F for 1 to 2 Days (55.0ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Firm but Shreddable - 156°F for 18 to 36 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 36 Hours (73.9ºC)
Really Fall Apart - 176°F for 8 to 18 Hours (80.0ºC)
Bavette
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for Up To 2 Days, I prefer 12 Hours (55.0ºC)
Medium - 140°F for Up To 2 Days, I prefer 12 Hours (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Up To 4 Hours (51.7ºC)
Medium-Rare - 131°F for Up To 24 Hours (55.0ºC)
Medium - 140°F for Up To 24 Hours (60.0ºC)
Medium-Rare - 131°F for Pasteurize by Thickness (55.0ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Not a true cut but normally flank, chuck, or round
Medium-Rare - 131°F for 18 to 60 Hours (55.0ºC)
Medium - 140°F for 18 to 60 Hours (60.0ºC)
Firm but Shreddable - 156°F for 12 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 12 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 8 to 18 Hours (80.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for 2 to 3 Days (55.0ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Standing Rib Roast, Rib Roast
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Up To 4 Hours (51.7ºC)
Medium-Rare - 131°F for Up To 10 Hours (55.0ºC)
Medium - 140°F for Up To 10 Hours (60.0ºC)
Rib Steak, Delmonico Steak, Scotch Filet, Entrec
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Up To 4 Hours (51.7ºC)
Medium-Rare - 131°F for Up To 8 Hours (55.0ºC)
Medium - 140°F for Up To 8 Hours (60.0ºC)
Beef Spareribs
Medium-Rare - 131°F for 1 to 2 Days (55.0ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Firm but Shreddable - 156°F for 18 to 36 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 36 Hours (73.9ºC)
Really Fall Apart - 176°F for 8 to 18 Hours (80.0ºC)
Medium-Rare - 131°F for Pasteurize by Thickness (55.0ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Shin
Medium-Rare - 131°F for 2 to 3 Days (55.0ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Back Ribs, Flanken Ribs
Medium-Rare - 131°F for 2 to 3 Days (55.0ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for Up To 24 Hours (55.0ºC)
Medium - 140°F for Up To 24 Hours (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Up To 4 Hours (51.7ºC)
Medium-Rare - 131°F for Up To 10 Hours (55.0ºC)
Medium - 140°F for Up To 10 Hours (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for Up To 24 Hours (55.0ºC)
Medium - 140°F for Up To 24 Hours (60.0ºC)
Various Cuts
Medium-Rare - 131°F for 36 to 60 Hours (55.0ºC)
Medium - 140°F for 36 to 60 Hours (60.0ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Top Loin Strip, New York Strip, Kansas City Strip, Top Sirloin, Top Loin, Shell Steak
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Filet mignon, Ch
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for 2 to 3 Days (55.0ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Medium-Rare - 131°F for 1 to 2 Days (55.0ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Up To 4 Hours (51.7ºC)
Medium-Rare - 131°F for Up To 24 Hours (55.0ºC)
Medium - 140°F for Up To 24 Hours (60.0ºC)
Medium-Rare - 131°F for 18 to 24 Hours (55.0ºC)
Medium - 140°F for 18 to 24 Hours (60.0ºC)
Medium-Rare - 131°F for 18 to 24 Hours (55.0ºC)
Medium - 140°F for 18 to 24 Hours (60.0ºC)
Medium-Rare - 131°F for 1 to 2 Days (55.0ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for Up To 24 Hours (55.0ºC)
Medium - 140°F for Up To 24 Hours (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for Up To 24 Hours (55.0ºC)
Medium - 140°F for Up To 24 Hours (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for 2 to 3 Days (55.0ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Medium-Rare - 131°F for 1 to 2 Days (55.0ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
Medium-Rare - 131°F for 1 to 2 Days (55.0ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 131°F for 1 to 2 Days (55.0ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 131°F for 1 to 2 Days (55.0ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Rare - 125°F for Time by Thickness (51.7ºC)
Medium-Rare - 131°F for Time by Thickness (55.0ºC)
Medium - 140°F for Time by Thickness (60.0ºC)
I have replaced "Steak-Like" with "Chop-Like" so it is more accurate but please refer to the "Beef and Red Meat" intro for a full description. My recommended temperatures for "Chop-Like" pork is 135°F (57.2°C), 140°F (60°C), or 145°F (62.8°C), with 140°F (60°C) being my favorite.
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for 2 to 3 Days (57.2ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Well Done - 145°F for 2 to 3 Days (62.8ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 24 Hours (80.0ºC)
Medium-Rare - 135°F for 8 to 12 Hours (57.2ºC)
Medium - 140°F for 8 to 12 Hours (60.0ºC)
Well Done - 145°F for 8 to 12 Hours (62.8ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for 18 to 36 Hours (57.2ºC)
Medium - 140°F for 18 to 36 Hours (60.0ºC)
Well Done - 145°F for 18 to 36 Hours (62.8ºC)
Firm but Shreddable - 156°F for 9 to 18 Hours (68.9ºC)
More Fall Apart - 165°F for 6 to 14 Hours (73.9ºC)
Really Fall Apart - 176°F for 4 to 9 Hours (80.0ºC)
Medium-Rare - 135°F for 2 to 3 Days (57.2ºC)
Medium - 140°F for 2 to 3 Days (60.0ºC)
Well Done - 145°F for 2 to 3 Days (62.8ºC)
Firm but Shreddable - 156°F for 1 to 2 Days (68.9ºC)
More Fall Apart - 165°F for 1 to 2 Days (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for Pasteurize by Thickness (57.2ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Well Done - 145°F for Pasteurize by Thickness (62.8ºC)
Medium-Rare - 135°F for 10 to 20 Hours (57.2ºC)
Medium - 140°F for 10 to 20 Hours (60.0ºC)
Well Done - 145°F for 10 to 20 Hours (62.8ºC)
Medium-Rare - 135°F for Pasteurize by Thickness (57.2ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Well Done - 145°F for Pasteurize by Thickness (62.8ºC)
Medium-Rare - 135°F for 10 to 20 Hours (57.2ºC)
Medium - 140°F for 10 to 20 Hours (60.0ºC)
Well Done - 145°F for 10 to 20 Hours (62.8ºC)
Medium-Rare - 135°F for Pasteurize by Thickness (57.2ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Well Done - 145°F for Pasteurize by Thickness (62.8ºC)
Medium-Rare - 135°F for Pasteurize by Thickness (57.2ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Well Done - 145°F for Pasteurize by Thickness (62.8ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for Pasteurize by Thickness (57.2ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Well Done - 145°F for Pasteurize by Thickness (62.8ºC)
Medium-Rare - 135°F for 5 to 8 Hours (57.2ºC)
Medium - 140°F for 5 to 8 Hours (60.0ºC)
Well Done - 145°F for 5 to 8 Hours (62.8ºC)
Medium-Rare - 135°F for 5 to 8 Hours (57.2ºC)
Medium - 140°F for 5 to 8 Hours (60.0ºC)
Well Done - 145°F for 5 to 8 Hours (62.8ºC)
Medium-Rare - 135°F for Pasteurize by Thickness (57.2ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Well Done - 145°F for Pasteurize by Thickness (62.8ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for 6 to 12 Hours (57.2ºC)
Medium - 140°F for 6 to 12 Hours (60.0ºC)
Well Done - 145°F for 6 to 12 Hours (62.8ºC)
Medium-Rare - 135°F for 6 to 12 Hours (57.2ºC)
Medium - 140°F for 6 to 12 Hours (60.0ºC)
Well Done - 145°F for 6 to 12 Hours (62.8ºC)
Medium-Rare - 135°F for 1 to 2 Days (57.2ºC)
Medium - 140°F for 1 to 2 Days (60.0ºC)
Well Done - 145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable - 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart - 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart - 176°F for 12 to 18 Hours (80.0ºC)
Medium-Rare - 135°F for Pasteurize by Thickness (57.2ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Well Done - 145°F for Pasteurize by Thickness (62.8ºC)
Medium-Rare - 135°F for Pasteurize by Thickness (57.2ºC)
Medium - 140°F for Pasteurize by Thickness (60.0ºC)
Well Done - 145°F for Pasteurize by Thickness (62.8ºC)
All should be pasteurized by thickness
Medium-Rare: 137°F (58°C)
Ideal: 141°F (60.5°C)
Medium-Well: 149°F (65°C)
Medium: 141°F (60.5°C) for 4 to 6 hours
Ideal: 148°F (64.4°C) for 4 to 6 hours
Shreddable: 165°F (73.9°C) for 8 to 12 hours
All should be pasteurized by thickness
White Meat: 141°F (60.5°C)
Dark Meat: 148°F (64.4°C)
Mixed Meat: 141°F (60.5°C)
Medium: 141°F (60.5°C) for 4 to 6 hours
Ideal: 148°F (64.4°C) for 4 to 6 hours
Shreddable: 165°F (73.9°C) for 8 to 12 hours
Not recommended, but if you do try to spatchcock it to remove the air pocket or it could harbor bacteria during the cooking process. For all temperatures it should be pasteurized by thickness.
Medium: 141°F (60.5°C)
Medium-Well: 149°F (65°C)
Rare: 125°F (51.6°C) by thickness
Medium-Rare: 131°F (55°C) by thickness
Medium: 140°F (60°C) by thickness
Medium-Rare: 131°F (55°C) for 3 to 6 hours
Medium: 140°F (60°C) for 3 to 6 hours
Confit: 167°F (75°C) for 10 to 20 hours
131°F (55°C) by thickness
Medium-Rare: 131°F (55°C) for 3 to 6 hours
Medium: 140°F (60°C) for 3 to 6 hours
Confit: 167°F (75°C) for 10 to 20 hours
Not recommended, but if you do try to spatchcock it to remove the air pocket. For all temperatures it should be heated by thickness.
Medium-Rare: 131°F (55°C) for 3 to 6 hours
Medium: 140°F (60°C) for 3 to 6 hours
The timing will change based on the size of the egg. The times below are for an average-sized American Large Grade A egg.
131°F (55°C) for 75 to 90 minutes
140°F to 145°F (60°C to 62.8°C) for 40 to 60 minutes
167°F (75°C) for 13 minutes
150°F (65.6°C) for 40 to 60 minutes
165°F (73.9°C) for 40 to 60 minutes
Most fish follow the below temperatures pretty well, but different fish may be preferable at different temperatures.
Warning: All of the fish you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize them.
All cook times should be based on the thickness, which is about:
0.5" (13mm) thick for 14 minutes
1" (25mm) thick for 35 minutes
1.5" (38mm) thick for 1 hour 25 minutes
2" (50mm) thick for 2 hours
General Fish Temperatures
Slightly Warmed: 104°F (40°C)
Firm Sashimi: 110°F (43.3°C)
Slightly Flaky and/or Firm: 120°F (48.9°C)
Very Flaky and/or Firm: 132°F (55.5°C)
Chewy: 140°F (60°C)
Shellfish varies greatly depending on the type you are trying to cook. Here are times and temperatures for some of the more common ones.
132°F (55.5°C) for 30 to 60 minutes
140°F (60°C) for 30 to 60 minutes
The Serious Eats guide to lobster is a great resource.
Low Temp: 115°F (46.1°C) for 20 to 40 minutes
Medium: 122°F (50°C) for 20 to 40 minutes
Ideal: 130°F (54°C) for 20 to 40 minutes
Very Firm: 140°F (60°C) for 20 to 40 minutes
Ideal Claw: 150°F (65.5°C) for 20 to 40 minutes
Slow Cook: 170°F (76.6°C) for 4 to 8 hours
Fast Cook: 180°F (82.2°C) for 2 to 4 hours
122°F (50°C) for 15 to 35 minutes
131°F (55°C) for 15 to 35 minutes
Sushi-Like: 122°F (50°C) for 15 to 35 minutes
Tender: 131°F (55°C) for 15 to 35 minutes
Firm: 140°F (60°C) for 15 to 35 minutes
Pre-Sear: 113°F (45°C) for 45 to 60 minutes
Low Heat: 138°F (58.9°C) for 2 to 4 hours
High Heat: 180°F (82.2°C) for 1 to 2 hours
Almost all vegetables are cooked at 183°F (83.9°C) or higher and all entries below assume that temperature, unless otherwise stated. Hotter temperatures will cook the vegetables more quickly, but they will basically have the same texture at the end. There is also variability in a specific type of vegetable, with both their ripeness, variety, and size having an impact. So times can vary across vegetables, even of the same type.
Acorn Squash 1 to 2 hours
Apples 1 to 2 hours
Artichokes 45 to 75 minutes
Asparagus 10 to 30 minutes
Banana 10 to 15 minutes
Beet 60 to 90 minutes
Broccoli 30 to 60 minutes
Brussels Sprouts 45 to 60 minutes
Butternut Squash 45 to 60 minutes
Cabbage 60 minutes
Carrot 45 to 60 minutes
Cauliflower
Florets 20 to 30 minutes
For Puree 2 hours
Stems 60 to 75 minutes
Celery Root 60 to 75 minutes
Chard 60 to 75 minutes
Cherries 15 to 25 minutes
Corn 15 to 25 minutes
Eggplant 30 to 45 minutes
Fennel 30 to 60 minutes
Golden Beets 30 to 60 minutes
Green Beans 30 to 45 minutes
Leek 30 to 60 minutes
Onion 35 to 60 minutes
Parsnip 30 to 60 minutes
Pea Pods 30 to 40 minutes
Peaches 30 to 60 minutes
Pears 25 to 60 minutes
Pineapple 167°F (75.0°C) for 45 to 60 minutes
Plums 167°F (75.0°C) for 15 to 20 minutes
Potatoes
Small 30 to 60 minutes
Large 60 to 120 minutes
Pumpkin 45 to 60 minutes
Radish 10 to 25 minutes
Rhubarb 141°F (60.6°C) for 25 to 45 minutes
Rutabaga 2 hours
Salsify 45 to 60 minutes
Squash
Summer 30 to 60 minutes
Winter 1 to 2 hours
Sunchokes 40 to 60 minutes
Sweet Potatoes
Small 45 to 60 minutes
Large 60 to 90 minutes
Swiss Chard 60 to 75 minutes
Turnip 45 to 60 minutes
Yams 30 to 60 minutes
Zucchini 30 to 60 minutes