Do I need to change time for thicker cuts?

Yes. Time to heat the center scales roughly with the square of thickness. This calculator adjusts estimates by thickness.

Is poultry safe below 74°C (165°F)?

USDA recommends 74°C (165°F) for poultry. Lower-temperature sous vide can be safe if held long enough for pasteurization, but textures differ. When in doubt, use 74°C.

Can I cook from frozen?

Yes—add roughly 30 minutes for steaks or 60 minutes for roasts/large pieces. Ensure vacuum seal is intact.

Sous Vide Guide & Thickness Calculator

Set your bath once, then let time and thickness do the work. Pick a protein and cut, enter thickness, choose doneness (where applicable), and we’ll estimate a practical cook window. Always finish with a quick hot sear for color and flavor.

Estimates assume properly sealed bags, typical starting temps from fridge, and a well-regulated sous vide bath.

Thickness Calculator

Protein

Cut / Species

Thickness

Measure the thickest point.

Weight (optional)

For HACCP log only—time is driven by thickness.

Doneness / Target

Temperature Units

Show °F

Safety: USDA recommends poultry 165°F (74°C) and ground meats 160°F (71°C). Lower-temperature sous vide requires sufficient hold time for pasteurization. When in doubt, choose higher temps.
Download USDA Safety PDF

📋 HACCP Monitoring Log

Protein	Cut / Species	Thickness (cm)	Weight (g)	Bath Temp	Cook Time	Date	Operator Signature

From Frozen?

Add ~30 min for steaks/chops and ~60 min for roasts/large pieces. Break apart pieces in the bag so water can circulate.

Bagging & Searing

Season lightly, add a little fat if lean. After bath, pat completely dry and sear briefly in a very hot pan for color.