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.

    Frequently Asked Questions

    Do I need to sear after sous vide?

    Yes, searing is strongly recommended. Sous vide does not produce browning. A quick sear (60-90 seconds per side in a very hot pan) creates a flavorful crust via the Maillard reaction.

    Is it safe to cook at low temperatures?

    Yes, as long as the time is sufficient. Pasteurization depends on both temperature and time. At 130°F, beef is pasteurized after about 2.5 hours. The calculator provides safe minimum times.

    Can food be left in the bath too long?

    Tender cuts (steaks, chicken breast) become mushy after several hours beyond the maximum. Tough cuts (short ribs, chuck) actually benefit from 24-72 hours as the collagen breaks down.

    Ready to run the numbers?

    Open Sous Vide Time Calculator