Sous vide table
Sous vide temperatures and times
Settings
| Product | Temperature | Time | Note |
|---|---|---|---|
| Chicken breast | 63–65°C | 1–2 год | juicy; 65°C firmer |
| Beef steak | 54–57°C | 1–4 год | 54 medium-rare, 57 medium |
| Pork (neck/loin) | 60–63°C | 1–4 год | modern norm — 63°C pink |
| Salmon | 45–50°C | 30–45 хв | 45 — barely set center |
| Eggs | 63°C | 45–60 хв | perfect runny yolk |
| Carrots/beets | 83–85°C | 1–2 год | veggies need high temps |
Safety: pasteurization is a function of temperature AND time; 63°C for 1h is safer than 75°C for a minute. Thickness sets the time, not the temp. After sous vide — sear 30s for crust.