Temperatures are precise, but cooking times are very approximate.
Temperatures below 55°C, 131°F allow bacterial growth, so limit to a couple of hours.
| Temperature | Time | Food | |
|---|---|---|---|
| 55°C | 131°F | 1–1½ hours | Top sirloin 🥩 |
| 57°C | 134°F | 2–12 hours | Sirloin tip (flap) |
| 55°C | 131°F | 48 hours | Bottom (outside) round |
| 55°C | 131°F | ¾–4 hours | Beef burger 🍔 |
| 71°C | 160°F | 36 hours | Corned beef 🐄 |
| 60°C | 140°F | 48 hours | Beef ribs 🍖 |
| 55°C | 131°F | 7–8 hours | Lamb chops 🐑 |
| 62°C | 144°F | 1½–2 hours | Chicken breasts 🐔 |
| 65°C | 150°F | 1½–2 hours | Chicken breasts (to shred)🐔 |
| 74°C | 165°F | 1–4 hours | Chicken legs 🍗 |
| 74°C | 150°F | 1–3 hours | Turkey 🦃 |
| 57°C | 134°F | ½ hour | Sole 🐟 |
| 46°C | 115°F | ½–¾ hour | Salmon 🎣 |
| 55–75°C | 131–167°F | ¾ hour | Eggs 🥚 |
| 84°C | 183°F | 1 hour | Vegetables 🥕 |
| 84°C | 183°F | 30+ minutes | Corn on the cob 🌽 |
| 84°C | 185°F | 10-12 minutes | Asparagus |
| 65°C | 150°F | 2 hours | Coffee ☕ |
| 82°C | 180°F | 1 hour | Quinoa (150% water) |
| 45°C | 113°F | 12 hours | Dahi (previously denatured at 185°F+) |
| 65°C | 150°F | < 1 hour | Sweet potatoes (135–170° to catalyze and partially cook) 🍠 |