Sous Vide Time Calculator Formula

Understand the math behind the sous vide time calculator. Each variable explained with a worked example.

Use the Sous Vide Time Calculator

Formulas Used

Water Bath Temperature

cook_temp = base_temp_f

Temperature (Celsius)

cook_temp_c = round((base_temp_f - 32) * 5 / 9 * 10) / 10

Minimum Time

min_time = round(base_hours * 10) / 10

Maximum Time

max_time = round(base_hours * 2 * 10) / 10

Variables

VariableDescriptionDefault
protein_typeProtein Type1
donenessDoneness2
base_temp_fDerived value= (protein_type <= 2) * (120 + doneness * 10) + (protein_type == 3) * (140 + doneness * 5) + (protein_type == 4) * (135 + doneness * 8) + (protein_type == 5) * (110 + doneness * 10) + (protein_type == 6) * 145calculated
base_hoursDerived value= (protein_type == 1) * 1.5 + (protein_type == 2) * 3 + (protein_type == 3) * 1.5 + (protein_type == 4) * 2 + (protein_type == 5) * 0.75 + (protein_type == 6) * 0.2calculated

How It Works

How Sous Vide Cooking Works

The Principle

Sous vide cooks food in a precisely controlled water bath. The food reaches exactly the water temperature, so it cannot overcook. Time determines tenderness, not doneness.

Temperature Guidelines

Steak:

  • Rare: 130°F (54°C)
  • Medium-rare: 137°F (58°C)
  • Medium: 140°F (60°C)

    • Chicken Breast: 145-165°F (63-74°C) Pork Chop: 140-170°F (60-77°C) Salmon: 120-140°F (49-60°C)

    Time Range

    Sous vide has a wide time window. Food is safe and properly cooked at the minimum time, and remains excellent up to the maximum time.

    Worked Example

    Cook a 1-inch medium-rare steak sous vide.

    protein_type = 1doneness = 2
    1. 01Temperature = 120 + 2 x 10 = 140°F (this is a simplified estimate; adjust to preference).
    2. 02Celsius = (140 - 32) x 5/9 = 60.0°C.
    3. 03Minimum time = 1.5 hours.
    4. 04Maximum time = 3 hours.
    5. 05Sear in a hot pan for 60 seconds per side after the bath for a crispy crust.

    Ready to run the numbers?

    Open Sous Vide Time Calculator