Sous Vide Time And Temperature Calculator

Work out sous vide time and temperature instantly with clear inputs, formula shown and shareable results.

About Sous Vide Time And Temperature Calculator

Sous vide temperature sets the doneness outright, while time only needs to be long enough for the core to catch up; heating time rises with the square of thickness, about 0.096 minutes per square millimetre for a slab from fridge temperature. Because the bath cannot exceed the target, extra time changes texture rather than doneness, which is why thickness and not weight drives the timing.

Formulas

Core heating time

minutes to core = 0.096 x thickness in mm squared

Total time

total = core heating time + about 30 minutes equalisation

Worked example

With the default values below, Sous Vide Time And Temperature Calculator returns Bath temperature of 56. Change any input above and every figure here is recalculated in your browser.

Inputs used

Thickest partaccepts 5–100 mm: 25 mm
Food and donenessone of Beef, rare (52 C), Beef, medium rare (56 C), Beef, medium (60 C), Chicken breast (63 C), Salmon (50 C), Pork loin (60 C): Beef, medium rare (56 C)

Results

Bath temperature: 56 C
Time for the core to reach temperature: 60 min
Suggested total time in the bath: 90 min
Total time in hours and minutes: 1h 30m

Step by step

1Values used
2Core heating time
3Total time
4Bath temperature= 56 C
5Time for the core to reach temperature= 60 min
6Suggested total time in the bath= 90 min
7Total time in hours and minutes= 1h 30m

Assumptions and limits

The result is derived only from the 2 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to whole numbers, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

How is the Sous Vide Time And Temperature figure worked out?

minutes to core = 0.096 x thickness in mm squared. Sous vide temperature sets the doneness outright, while time only needs to be long enough for the core to catch up; heating time rises with the square of thickness, about 0.096 minutes per square millimetre for a slab from fridge temperature.

Why does this matter?

Because the bath cannot exceed the target, extra time changes texture rather than doneness, which is why thickness and not weight drives the timing.

What do I need to enter?

Enter thickest part, food and doneness. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.