Sous Vide Time and Temperature Chart: A Practical Setup Guide

By Breville | Published: 2026-11-01

Category: How-to Guides

Use this practical sous vide time and temperature chart to nail steak doneness, chicken safety, and a reliable vacuum sealer setup from the first cook.

Quick answer

Set your sous vide to the target doneness temperature for the food, then use time to build tenderness and safety margin: steak is typically cooked at 130–140°F for 1–4 hours, while chicken should reach a safe 165°F or be held at 145–150°F for longer. Seal food properly with a vacuum sealer before it goes in the water.

Why time and temperature work together

Sous vide separates two jobs: temperature sets doneness, and time sets texture and safety. A steak held at 135°F will be medium-rare whether you cook it for one hour or three, but the longer cook breaks down more connective tissue and changes the bite. For poultry, time at a lower temperature can pasteurize just as effectively as a brief burst of higher heat, which is why a chicken breast held at 150°F for about an hour is safe even though it never reaches 165°F. Use the chart as a starting point, then adjust time for thickness and your preferred texture.

Steak doneness levels at a glance

For beef steak, the water bath temperature maps directly to doneness: rare is about 120–125°F, medium-rare 130–135°F, medium 140–145°F, medium-well 150–155°F, and well-done 160°F and above. Thickness matters more than weight—a 1-inch steak needs roughly 1 hour to reach temperature, while a 2-inch steak needs closer to 2 hours. Add time for tenderness, not for safety, once the core temperature has been held long enough. Sear after the bath in a hot pan for flavor and crust.

Chicken safety: temperature and time pairs

Chicken is safe when it reaches 165°F instantly, but sous vide lets you use lower temperatures with longer holds. At 145°F, hold chicken for at least 8.5 minutes after the core reaches temperature; at 150°F, about 3 minutes; at 155°F, about 45 seconds. In practice, most cooks set 145–150°F for 1–2 hours to get juicy breast meat with a safe margin. Always verify the internal temperature with a probe, and remember that bone-in pieces need more time to heat through than boneless cuts.

Vacuum sealer setup for reliable results

A good vacuum seal keeps water out and keeps the food in close contact with the heat. Use bags rated for sous vide, leave enough headspace for expansion, and double-seal the top edge if you are cooking for more than a couple of hours. If your sealer has a moist-food setting, use it for marinades or juicy cuts. For delicate foods, consider the water displacement method with a zipper bag instead of a full vacuum, which can crush soft items.

Step-by-step sous vide setup

Choose your target temperature: Use the chart above for steak doneness or chicken safety. Set your immersion circulator to that temperature and let the water come up to heat before adding food. Preheating the water prevents uneven cooking at the start.
Season and seal the food: Pat the food dry, season as desired, and seal it in a sous vide bag using your vacuum sealer. For moist foods, use the moist setting or double-seal the edge. A loose seal lets water in and dilutes flavor; check for wrinkles or air pockets.
Submerge and clip the bag: Place the sealed bag in the water, making sure it is fully submerged. Clip the bag to the side of the container if it floats. Floating bags cook unevenly; weigh them down if needed.
Set the timer for your minimum time: Start with the lower end of the time range for your food's thickness and doneness. For steak, 1 hour per inch of thickness; for chicken, 1–2 hours at 145–150°F. Thickness, not weight, determines the minimum time.
Verify core temperature before serving: Use a probe thermometer to check the thickest part of the food. For chicken, confirm it has held the safe temperature for the required time. For steak, confirm it matches your target doneness. If the temperature is below target, continue cooking and recheck every few minutes.
Sear or finish as desired: Remove the food from the bag, pat dry, and sear steak in a hot pan for crust. Chicken can be seared skin-side down or served as is. Drying the surface before searing gives a better crust and prevents steaming.

Product facts

The HydroPro™ Plus: Features a digital needle probe that displays the core temperature of the food in real time, enabling delta cooking. You can monitor the actual internal temperature without opening the bag, which helps you hit exact doneness and log the cook for safety.
The HydroPro™ Plus