Sous Vide Time by Thickness Calculator
Estimate the minimum sous vide heating time from the thickness of your food, plus the target water-bath temperature by protein.
How it works
Heat-through time (min) ≈ 0.14 × thickness²(mm) · Recommended time = heat-through + ~30 min buffer
Sous vide time is set by how long heat needs to reach the centre, which depends on thickness — not weight — and rises with roughly the square of that thickness. A cut twice as thick takes about four times as long. The temperatures shown are the doneness targets for each protein; once the core reaches the bath temperature the food is done, and extra time only affects tenderness, not doneness.
Worked example
A 25 mm (1 inch) steak takes about 0.14 × 25² ≈ 88 minutes to heat through, so hold it near 2 hours at 130 °F for medium-rare. Double it to 50 mm and the heat-through time jumps to about 3.5 hours.
Sources: Douglas Baldwin — A Practical Guide to Sous Vide Cooking
Frequently asked questions
Why does thickness matter more than weight?
Heat conducts inward from the surface, so the limiting factor is the distance to the centre — the thickness. A thin, wide steak and a thick, narrow one of the same weight need very different times.
Can I leave food in longer than the recommended time?
For a modest window, yes — sous vide is forgiving because the food cannot exceed the bath temperature. Very long holds eventually soften texture to mush, and food should not sit below 130 °F for more than a few hours for safety.
Is this time for food starting from the fridge?
Yes, these estimates assume refrigerated food dropped into a preheated bath. Frozen food needs additional time; add roughly 50% for a fully frozen cut.
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This calculator is for educational purposes. Double-check important results before acting on them.