General Guide for Timings
In general, tougher cuts of meat (Brisket, Thick Pork Ribs etc) need longer to cook in order to achieve tender results. Up to the maximum limits shown below, the results will be OK.
The thickness of the food item (at the thickest point) also effects the timing to ensure adequate cooking throughout the joint.
Meat items will benefit from searing in a very hot pan before and/or after sous vide.
Add herbs and spices to the sous vide bag before sealing
| Food |
Thick cm |
Min Hrs |
Max Hrs |
| Beef Veal Lamb
Tender Cuts |
2.5 |
1 |
4 |
| - |
5.0 |
3 |
6 |
| Beef Veal Lamb Game
Roasts, Legs |
2.5 |
8 |
24 |
| - |
7.0 |
10 |
48 |
|
Flank Steak, Brisket |
2.5 |
8 |
24 |
| - |
5.0 |
12 |
30 |
| Pork Filet |
4 |
1.5 |
7 |
| Pork Ribs |
- |
4 |
24 |
| Pork Chops |
2.5 |
2 |
8 |
| - |
5.0 |
4 |
10 |
| Pork Roast |
7.0 |
12 |
30 |
| Pork Belly |
5 |
24 |
48 |
| Chicken Breast |
2.5 |
1 |
3 |
| Turkey Breast |
5 |
4 |
7 |
| Duck Breast |
2.5 |
1.5 |
5 |
| Chicken Thigh with bone |
- |
4 |
7 |
| Chicken Thigh boneless |
2.5 |
2 |
5 |
| Turkey Thigh |
- |
8 |
10 |
| Duck Leg |
- |
8 |
10 |