Cooking & Food · Free tool
Sous Vide Time and Temperature Guide
Temperature + time table for 9 proteins and doneness levels. Includes pasteurization safety note.
Updated April 2026
| Doneness | Temp (°F) | Temp (°C) | Time |
|---|---|---|---|
| Rare | 120°F | 49°C | 1-4 hr |
| Medium-rare | 129°F | 54°C | 1-4 hr |
| Medium | 135°F | 57°C | 1-4 hr |
| Medium-well | 145°F | 63°C | 1-4 hr |
| Well done | 156°F | 69°C | 1-4 hr |
Safety: Temps below 130°F require a minimum 2-hour pasteurization hold for safety. Food-safe cooking depends on both temperature and time — short cooks at low temps are not pasteurized.
Tip: Sear the protein hot and fast (cast iron, 60–90 seconds per side) after the bath for Maillard crust. Pat dry first.
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What it does
Beef steak at 129°F for 2 hours is medium-rare nirvana. 9 proteins, every doneness level, with safety temps called out.
Runs entirely in your browser — no upload, no account, no watermark. For more tools in this category see the full tools index.
Embed this tool on your siteShow snippetHide
Paste this snippet into any page. Loads on-demand (lazy), no tracking scripts, and sized to most dashboards. Replace the height to fit your layout.
<iframe src="https://freetoolarena.com/embed/sous-vide-time-temp" width="100%" height="720" frameborder="0" loading="lazy" title="Sous Vide Time and Temperature Guide" style="border:1px solid #e2e8f0;border-radius:12px;max-width:720px;"></iframe>How to use it
- Pick protein.
- Pick doneness.
- Read temp + time range.
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