\r\n| T-bone<\/td>\r\n | 1 hr. - 2 hrs. 30 min.<\/td>\r\n | 1 hr. - 2 hrs. 30 min.<\/td>\r\n | 1 hr. - 3 hrs.<\/td>\r\n | 1 hr. - 3 hrs. 30 min.<\/td>\r\n | 1-4 hrs.<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n For steaks that are 1-inch thick or less, cook time is 40 minutes. For frozen steaks, add one hour to desired cooking time. These time ranges are recommended for best results. Cooking for too long can deliver undesirable results.<\/p>\r\n \r\n \r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n\r\n\r\n| Doneness<\/th>\r\n | Rare<\/th>\r\n | Medium Rare<\/th>\r\n | Medium<\/th>\r\n | Medium Well<\/th>\r\n | Well<\/th>\r\n<\/tr>\r\n<\/thead>\r\n | \r\n\r\n| Anova Temperature Range<\/td>\r\n | 133\u00b0F<\/td>\r\n | 140\u00b0F<\/td>\r\n | 144\u00b0F<\/td>\r\n | 150\u00b0F<\/td>\r\n | 158\u00b0F<\/td>\r\n<\/tr>\r\n | \r\n| Time range<\/td>\r\n | 5-16 hours<\/td>\r\n | 5-14 hours<\/td>\r\n | 5-12 hours<\/td>\r\n | 5-10 hours<\/td>\r\n | 5-11 hours<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n Time and temperatures for pork chops 1- to 2-inches thick.<\/p>\r\n \r\n \r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n\r\n\r\n| Doneness<\/th>\r\n | Tender and extra juicy<\/th>\r\n | Firm and Juicy<\/th>\r\n | Extra firm<\/th>\r\n<\/tr>\r\n<\/thead>\r\n | \r\n\r\n| Anova Temperature Range<\/td>\r\n | 140\u00b0 - 145\u00b0F<\/td>\r\n | 150\u00b0F<\/td>\r\n | 160\u00b0F<\/td>\r\n<\/tr>\r\n | \r\n| Time range<\/td>\r\n | 1-4 hours<\/td>\r\n | 1-4 hours<\/td>\r\n | 1-4 hours<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n Time and temperatures for thawed fish up to 1-inch thick.<\/p>\r\n \r\n \r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n\r\n\r\n| Doneness<\/th>\r\n | Soft, Flaky<\/th>\r\n | Tender, Flaky<\/th>\r\n | Firm, Flaky<\/th>\r\n | Very Firm, Flaky<\/th>\r\n<\/tr>\r\n<\/thead>\r\n | \r\n\r\n| Anova Temperature Range<\/td>\r\n | 120\u00b0F<\/td>\r\n | 130\u00b0F<\/td>\r\n | 140\u00b0F<\/td>\r\n | 145\u00b0F<\/td>\r\n<\/tr>\r\n | \r\n| Fin Fish<\/td>\r\n | 30-45 min.<\/td>\r\n | 30-45 min.<\/td>\r\n | 30-45 min.<\/td>\r\n | 30-45 min.<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n Time and temperatures for thawed poultry.<\/p>\r\n \r\n \r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n\r\n\r\n| Doneness<\/th>\r\n | Very Soft and juicy<\/th>\r\n | Tender and juicy<\/th>\r\n | Traditional, juicy, firm<\/th>\r\n<\/tr>\r\n<\/thead>\r\n | \r\n\r\n| Anova Temperature Range<\/td>\r\n | 140\u00b0F<\/td>\r\n | 150\u00b0F<\/td>\r\n | 160\u00b0F<\/td>\r\n<\/tr>\r\n | \r\n| Time Range<\/td>\r\n | 1.5-4 hours<\/td>\r\n | 1-4 hours<\/td>\r\n | 1-4 hours<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5468,5470,5469,5491],"tags":[],"ppma_author":[8165],"class_list":["post-7948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-charts","category-cooking-tips","category-cooking-methods","category-sous-vide"],"acf":[],"yoast_head":"\nSous Vide Cooking Chart | Cooking Times & Temperatures<\/title>\n<meta name=\"description\" content=\"Count on this sous vide cooking chart for a quick way to determine the ideal time and temperature for achieving a flavor filled steak.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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