Our Guide To Sous Vide Cooking Times | The Tool Shed

Our Guide To Sous Vide Cooking Times

As well as improving the texture, taste and experience of food, Sous Vide cooking takes away a lot of the stress that comes with traditional methods.

Whereas conventional methods can mean you risk under/over cooking, and timing mishaps between the sides and the meat, Sous Vide guarantees precise timings so you can be sure that your food is cooked to perfection.

Standard cooking times do not apply; instead you can leave your food to cook and alter the time depending on your own schedule.

Here are our recommendations for cooking times:


When using standard techniques, poultry can take between 25-45 minutes to roast and it is prone to becoming dry or unpleasant to eat.

Sous Vide machines on the other hand guarantee wonderfully moist meat, packed full of flavour each and every time.

Standard cooking times (minimum – maximum):

  • Chicken Breast, Boneless: 146F/63.5C, 1 – 4 hours
  • Chicken Leg/Thigh: 160F/71C, 4 – 8 hours
  • Split Game Hen: 160F/71C, 6 – 8 hours
  • Turkey/Duck Leg: 176F/80C, 8 – 10 hours
  • Duck Breast: 134F/56.5C, 2.30 – 8 hours

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


The difference between rare and well done meat is a matter of minutes. This means traditional methods of cooking beef and lamb can be both time consuming and unreliable.

Whether you are creating succulent beef sirloin, sticky ribs or melt in your mouth leg of lamb, Sous Vide machines promise to deliver on both texture and flavour.

Standard cooking times (minimum – maximum):

  • Beef Tenderloin/Sirloin/Ribeye/T-bone: 134F/56.5C, 1 – 4 hours
  • Lamb Chops: 134F/56.5C, 1 – 4 hours
  • Lamb Leg: 134F/56.5C, 10 – 48 hours
  • Brisket: 134F/56.5C, 8 – 30 hours
  • Pork Chops: 134F/56.5C, 2 – 10 hours
  • Pork Roast/Ribs: 160-176F/71-80C, 12 – 30 hours

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

Fish and Seafood

We understand how tricky it is to correctly roast fish and seafood due to its delicacy. As with poultry and meat, it is a thin line between perfection and disaster. However, following our guidelines, you can guarantee great results.

We only recommend one cooking time for fish and seafood to avoid an excessively soft texture:

  • Lean Fish: desired serving temperature, 30-40 minutes
  • Fatty Fish: desired serving temperature, 30-40 minutes
  • Lobster: 140F/60C, 45 minutes
  • Scallops: 140F/60C, 40-60 minutes
  • Shrimp: 140F/60C, 30 minutes

Remember: we recommend using 25mm vacuum pouches for fish and seafood, though lean fish is best when sealed in a 12.5mm pouch.


It is a common misconception that eggs can’t be cooked in a water bath. In fact, you can perfect the egg’s texture whether you want it soft boiled, hard boiled, scrambled, or pasteurised:

  • Soft Cooked (in shell): 167F/75C, 15 – 18 minutes
  • Hard Cooked (in shell): 160F/71C, 45 minutes – 1.30 hours
  • Scrambled: 167F/75C, 20 minutes
  • Pasteurized (in shell): 135F/57C, 1.15 – 2 hours

Remember: if the egg is in the shell, do not vacuum seal in sealer bags.

Fruit and Vegetables

Fruit and vegetables make the perfect accompaniment to any meal and can even be transformed into being the main event of a dish.

Whatever you are using them for, getting the right texture is just as important for these ingredients as it is for poultry, meat and fish.

Standard cooking times (minimum – maximum):

  • Root Vegetables: 183F/84C, 1 – 4 hours
  • Tender Vegetables: 183F/84C, 45 minutes – 1.30 hours
  • Firm Fruits: 183F/84C, 45 minutes – 2 hours
  • Soft Fruits: 183F/84C, 30 minutes – 1 hour

Remember: to get the best results, we suggest using 50mm pouches.

For more information on our recommended Sous Vide cooking times, download our complete guide, or why not check out some of our favourite recipes and put these guidelines to the test?