A complete guide to sous vide cooking times

Sous Vide is an amazing cooking technique. It is really hard an takes a long to time to do. All the factors in Sous vide are important like standard cooking temperature and cooking times. Let us take a look at the importance of cooking times in Sous vide.

Changing the cooking temperature or time can present you with a completely different result in sous vide cooking. There are a lot of different temperatures to be taken into consideration here but few of these are really important, which are the shape and thickness of the food you are cooking, and the initial temperature of the food (is it frozen or is it at room temperature etc).

the internal temperature of a dish has utmost importance in sous vide. You will see below the recommended cooking times for all kinds of food. With sous vide cooking it is necessary to change the cooking time for your food in some situations. But these changes should be inside the minimum and maximum limit.

The thing you need to understand is that there is a maximum time to cook your food sous vide. If you cook fish or chicken for too long in sous vide it can turn into mush. For delicate meat like fish, this can happen even if only minutes were elapsed after the maximum time. Chicken is a tough cookie. The effects of overcooking only show only after the passing of 4 hours from the time limit. Beef is tougher than all it overcooking doesn’ affect it while sous vide.

Normal cooking times (min-max):

Chicken Breast (Boneless): 1 – 4 hours

Chicken Leg/Thigh: 4 – 8 hours

Split Game Hen: 6 – 8 hours

Turkey/Duck Leg: 8 – 10 hours

Duck Breast: 2.30 – 8 hours

Remember: if you set the temperature higher than our recommendations, the cooking time will be less.


Normal cooking times (min-max):

Beef: 1 – 4 hours

Lamb Chops: 1 – 4 hours

Lamb Leg: 10 – 48 hours

Brisket: 8 – 30 hours

Pork Chops: 2 – 10 hours

Pork Roast/Ribs: 12 – 30 hours

Remember: the time also depends on the thickness of your vacuum pouches So, if you’re using thicker pouches, keep the meat in the bath for a bit longer.

Fish and Seafood

Normal cooking times (min-max):

Lean Fish: 30-40 minutes

Fatty Fish: 30-40 minutes

Lobster: 45 minutes

Scallops: 40-60 minutes

Shrimp: 30 minutes


Normal cooking times (min-max):

Soft Cooked (in the shell): 15 – 18 minutes

Hard Cooked (in the shell): 45 minutes – 1.30 hours

Scrambled: 20 minutes

Pasteurized (in the shell): 1.15 – 2 hours

Remember: Do not vaccum when egg is in its shell. The shell could be easily broken while being vaccumed. So always be careful with the eggs.

Fruit and Vegetables

Normal cooking times (min-max):

Root Vegetables: 1 – 4 hours

Tender Vegetables: 45 minutes – 1.30 hours

Firm Fruits: 45 minutes – 2 hours

Soft Fruits: 30 minutes – 1 hour

Remember: for best results in cooking fruits and vegetables a 50mm pouch is suggested.