Sous Vide Time and Temperature Calculator
Calculate a conservative minimum pasteurization time for chilled, thawed meat, fish, or poultry from its thickness and water-bath temperature. Weight and quantity are not needed.
Food and bath details
Sous vide plan
Enter thickness and bath temperature to calculate a table-based result.
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Method basis: Total times come from Table 2 of Douglas Baldwin’s peer-reviewed “Sous Vide Cooking: A Review”. The table combines heating and pasteurization for meat, fish, or poultry and models a one-million-to-one reduction in Listeria monocytogenes. Compare low-temperature cooking choices with the FDA Food Code 2022 and current USDA consumer endpoint guidance.
How the calculation works
The source table assumes chilled food starting at about 5°C (41°F), a circulating water bath, food thermal diffusivity of 1.11 × 10⁻⁷ m²/s, and a surface heat-transfer coefficient of 95 W/m²·K. Published times cover 5–70 mm thicknesses and 55–66°C bath temperatures.
Because the table is discrete, this calculator intentionally chooses conservative inputs:
table thickness = next 5 mm at or above measured thickness
table temperature = next whole °C at or below selected temperature
For example, 27 mm at 60.8°C uses the 30 mm and 60°C cell: 1 hour 55 minutes. The calculator does not interpolate or extrapolate to create an unsupported shorter time.
Quick reference for 25 mm / 1 inch food
| Bath | Approx. °F | Conservative total time | General texture cue |
|---|---|---|---|
| 55°C | 131°F | 4 hr 17 min | Rare red meat; delicate fish |
| 57°C | 134.6°F | 2 hr 46 min | Medium-rare red meat |
| 60°C | 140°F | 1 hr 41 min | Medium red meat; juicy pork or poultry |
| 63°C | 145.4°F | 1 hr 13 min | Firmer pork, fish, or poultry |
| 66°C | 150.8°F | 59 min | Firm, more traditionally cooked texture |
Texture descriptions are broad cues, not guarantees. Species, cut, fat, connective tissue, brining, and holding time all affect the result.
How to use the plan safely
- Start chilled and fully thawed. This calculator is not valid for frozen food, whole birds, ground or formed products, stuffed items, food in jars, or pieces thicker than 70 mm.
- Measure thickness, not weight. Measure the thickest part of the largest piece. Separate pieces into a single layer so water can circulate around each pouch.
- Use accurate equipment. Preheat a properly sized bath and use a reliable circulator. A large cold load can make the bath recover slowly; begin timing once the bath has returned to the set temperature.
- Seal for full contact. Use a food-safe pouch rated for the selected heat, remove trapped air, prevent leaks, and keep the pouch fully submerged without blocking circulation.
- Do not shorten the result. The displayed time is the conservative minimum from the selected table cell. Extra time may be needed for tenderness, but excessive holding can degrade texture.
- Serve or chill correctly. Serve promptly after finishing. For later storage, use a validated rapid-chilling and cold-storage process; pasteurization does not destroy bacterial spores.
What this calculator does not estimate
- Tenderness time: collagen-rich cuts can require many hours beyond pasteurization.
- Maximum holding time: quality limits vary by food, cut, temperature, and desired texture.
- Frozen-food heating: frozen starts require different time calculations.
- Cooling and storage life: rapid chilling and refrigerated shelf life require separate validated controls.
- Surface searing: browning is a finishing step and does not replace the calculated bath time.
FAQs
How long should I sous vide a steak?
Time depends mainly on thickness and bath temperature, not weight. For example, the source table gives a conservative total pasteurization time of 1 hour 41 minutes for chilled food 25 mm thick in a 60°C (140°F) bath. Tenderness and searing time are separate.
Does sous vide time depend on weight or thickness?
Thickness is the important input because heat must reach the center. Measure the thickest part of one piece. Quantity does not change the table time when pouches are fully submerged with water circulating freely and pieces do not overlap.
Can I use this calculator for frozen food?
No. This calculator assumes food begins chilled and fully thawed at about 5°C (41°F). Frozen food needs a different heating model and should not use this result.
Why does the calculator round thickness up and temperature down?
The published table uses 5 mm thickness rows and 1°C temperature columns. Rounding to the next thicker row and next cooler column avoids giving a shorter time than either surrounding table value.
Is the minimum time also the best time for a tough cut?
No. The result is a minimum pasteurization time under the stated assumptions. Tough cuts often need substantially longer for collagen to soften, while delicate foods may lose quality with long holding. Follow a tested recipe for the specific cut.
Can I cook below 55°C or above 66°C with this calculator?
No. The calculator intentionally covers only the 55–66°C (131–150.8°F) range in the cited pasteurization table. It rejects temperatures outside that range instead of extrapolating.
Is low-temperature sous vide suitable for everyone?
People at higher risk from foodborne illness should follow current public-health advice and standard government minimum endpoint guidance. This tool is not a substitute for a validated food-safety plan or professional advice.