[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-562881-105":53,"doc-detail-562881-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","sous-vide-times-and-temperatures-guide","Sous Vide Times and Temperatures - Guide","","Sous vide times and temperatures guide for preparing a range of foods with consistent doneness. Includes recommended temperature targets and typical cook times across beef, pork, chicken, fish, vegetables, and fruit, along with notes for specific cuts and thickness. Covers steak and roast texture goals, poultry timing for tenderness, fish doneness at 50°C/122°F with portioning guidance, and vegetable handling to maintain color and crunch, plus general prep tips.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":11,"@type":70,"position":76},"https://docshare.wps.com/template/presentations/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/sous-vide-times-and-temperatures-guide/562881/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/sous-vide-times-and-temperatures-guide/562881.png","ImageObject",442,249,{"name":88,"@type":89},"cksankcs","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-20","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":76},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What temperatures and times are recommended for steak doneness?","Question",{"text":108,"@type":109},"The guide lists target doneness levels with corresponding water temperatures and time ranges for steaks, including rare, medium rare, and well done. It also notes that timing is based on a one-inch piece and thin steaks can overcook more easily.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How should fish be cooked sous vide according to the reference?",{"text":113,"@type":109},"Fish is generally cooked at 50°C / 122°F to achieve tender and flaky results. The reference advises portioning fish before packaging and taking thinner pieces out early, with the option to return them to the bath for more cooking.",{"name":115,"@type":106,"acceptedAnswer":116},"How do vegetables and root vegetables differ in sous vide timing and texture?",{"text":117,"@type":109},"The guide provides specific time-and-temperature targets for green vegetables to become softened but still crunchy, warning that after about 20 minutes they lose vibrant color. It also includes recommended conditions for potatoes and root vegetables, noting variability based on the source and vegetable type.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},562881,1792359700,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":8,"category_name":11,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":76,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":76},3985747882755,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Sous Vide Times and Temperatures  \nStick it on the fridge and share it with your friends: Behold, our guide to preparing all your favorite foods—from juicy pork chops to tender green vegetables—exactly the way you like them.  \nContents  \nThe Basics 1  \nBeef 2  \nPork 3  \nChicken 4  \nFish 5  \nVegetables 6  \nFruit 6  \nKey  \nFood Desired doneness Our favorite Last call  \nSteak Rare  \n00:01  \n00:30  \n4:00 6:00 8:00 12:00 24:00 48:00  \n54° / 129 °F  \nReady time  \n1 day  \n2 days  \nWater temperature  \nChefSteps  \n[www.chefsteps.com](www.chefsteps.com)  \nThe Basics  \nBeef: Steak Medium Rare  \n00:01 00:30  \n4:00 6:00 8:00 12:00 24:00 48:00  \n58° / 136 °F  \nBeef: Roast Medium Rare  \n60° / 140 °F  \nPork: Chop Medium Rare  \n62° / 144 °F  \nChicken: Light Meat Juicy and Tender  \n\n| 65° / 149 °F\u003Cbr>Chicken: Dark Meat Juicy and Tender |\n| --- |\n| 75° / 167 °F\u003Cbr>Fish: Tender and Flaky |\n| 50° / 122 °F\u003Cbr>Egg: Poached |\n\n65° / 149 °F  \nGreen Vegetables: Tender  \n85° / 185 °F  \nPotato Whole: Tender  \n85° / 185 °F  \nBeef  \nSteaks include tender beef cuts like New York strip, rib eye, sirloin, etc. When cooking whole beef roasts, such as prime rib, we opt fora slightly higher temperature for a nice, fork-tender texture.  \nPork  \nUse this time-and-temp combo for anything marked chop or loin—whether it’sbone-in or boneless, fatty or lean. The m eat will be juicy and tender, with a blush of rosy color.  \nChicken  \nCooked at 65 °C / 149 °F, light-meat pieces will emerge juicy and tender. Be sure to take them out of the bath before the  \ntwo-hour mark, after that the texture becomes too soft, and will lack the yielding quality we expect from poultry.  \nFish  \n50 °C / 122 °F is the magic number for almost any typeof fish you’ll be cooking, from salmon to cod to halibut to snapper to branzino. For even cooking, portion fish into individual servings before packaging.  \nVegetables  \nGreen vegetables reach their optimal texture—softened, but still crunchy—at 5 minutes. After about 20 minutes, they will begin to lose their vibrant hue.  \nChefSteps  \n1  \n[www.chefsteps.com](www.chefsteps.com)  \nBeef  \nSTEAK  \nROAST  \nTOUGH CUTS  \nRare~~ ~~00:01~~ ~~00:30~~ 1:30 3:00 ~~4:00~~ ~~6:00~~ ~~8:00~~ ~~12:00~~ ~~24:00~~ ~~48:00~~  ~~54° / 129 °F  \nMedium Rare  \n58° / 136 °F  \nWell Done  \n70° / 158 °F  \nRare  \n56° / 133 °F  \nMedium Rare  \n60° / 140 °F  \nWell Done  \n70° / 158 °F  \nRare  \n58° / 136 °F  \nMed65m~~ ~~Rare~~ 16:00~~ 24:00   \n/ 149 °F  \nWell Done  \n85° / 185 °F  \nSteak  \nThink tender cuts like rib eye, New York strip, and sirloin. These time and temps are based on a one-inch piece, but a skinnier steak won’t overcook in the bath. Be careful when pre-and post-searing meat, however, as it’s easy to overcook thin pieces when browning.  \nRoast  \nWe like to cook whole roasts—large tender cuts often labeled under names like prime rib or rib roast—at a slightly higher temperature than steaks in order to achieve the optimal texture.  \n2  \nTough Cuts  \nHere’s where sous vide shines brightest—you’ll be blown away the first time you cook a cheaper cut like brisket or chuck for 16 hours plus, converting it into something that tastes great.  \n ChefSteps  \n[www.chefsteps.com](www.chefsteps.com)  \nPork  \nCHOP  \nROAST  \nTOUGH CUTS  \nRare~~ ~~00:01~~ ~~00:30~~ 1:00 2:30 ~~3:00~~ ~~4:00~~ ~~6:00~~ ~~8:00~~ ~~12:00~~ ~~24:00~~ ~~48:00~~  ~~58° / 136 °F  \nMedium Rare  \n62° / 144 °F  \nWell Done  \n70° / 158 °F  \nRare  \n58° / 136 °F  \nMedium Rare  \n62° / 144 °F  \nWell70°Do/1ne58°F~~ ~~ 3:00 3:30   \nRare  \n62° / 144 °F  \nMedium Rare  \n68° / 154 °F  \nWell Done  \n85° / 185 °F  \nChop  \nThis is the way to cook any pork marked “chop” or “loin”to get great results—whether your meat is fatty or lean, boneless or bone-in.  \nRoast  \nWe cook pork roast at the same temperature as we do individual chops—it just takes a while longer. Brine your roast ahead of time for even more flavor.  \nTough Cuts  \nCheaper cuts like pork belly and shoulder need sometime to cook in the bath, but come out spect","cbCaicK7FwzI3l97","https://ap.wps.com/l/cbCaicK7FwzI3l97","pdf",111928,7,"English","# The Basics\n## Beef\n## Pork\n## Chicken\n## Fish\n## Vegetables\n## Fruit","[{\"question\":\"What temperatures and times are recommended for steak doneness?\",\"answer\":\"The guide lists target doneness levels with corresponding water temperatures and time ranges for steaks, including rare, medium rare, and well done. It also notes that timing is based on a one-inch piece and thin steaks can overcook more easily.\"},{\"question\":\"How should fish be cooked sous vide according to the reference?\",\"answer\":\"Fish is generally cooked at 50°C / 122°F to achieve tender and flaky results. The reference advises portioning fish before packaging and taking thinner pieces out early, with the option to return them to the bath for more cooking.\"},{\"question\":\"How do vegetables and root vegetables differ in sous vide timing and texture?\",\"answer\":\"The guide provides specific time-and-temperature targets for green vegetables to become softened but still crunchy, warning that after about 20 minutes they lose vibrant color. It also includes recommended conditions for potatoes and root vegetables, noting variability based on the source and vegetable type.\"}]","Sous Vide Times and Temperatures - Guide | PDF",1791809971]