Quick Start Guide

INGREDIENT AMOUNT TEMP COOK TIME
CHICKEN
Chicken Breast 6 breasts, 6–8 oz each, 1–2 inches thick 165°F 1–3 hrs
Boneless Chicken Thighs 6 thighs, 4–6 oz each, 1–2 inches thick 165°F 1–3 hrs
Bone-In Chicken Thighs 4 thighs, 4–6 oz each, 1–2 inches thick 165°F 1/–4 hrs
Chicken Leg Quarters 2 quarters, 12–14 oz each, 1–2 inches thick 165°F 1/–4 hrs
Chicken Wings & Drummettes 2 lbs 165°F 1–3 hrs
Half Chicken 2/–3 lbs 165°F 2–3 hrs
SEAFOOD
Whitefish
(Cod, Haddock, Whiting, Pollock)
2 portions, 6–10 oz each, 1–2 inches thick 130°F 1 hr–1/ hrs
Salmon 4 portions, 6–10 oz each, 1–2 inches thick 130°F 1 hr–1/ hrs
Shrimp 2 lbs 130°F 30 mins–2 hrs
VEGETABLES
Asparagus 1–2 lbs 180°F 30 mins
Broccoli 1–1/ lbs 180°F 30 mins
Brussels Sprouts 1–2 lbs 180°F 45 mins
Carrots 1–1/ lbs 180°F 45 mins
Cauliflower 1–1/ lbs 180°F 30 mins
Green Beans 1–1/ lbs 180°F 30 mins
Squash 1–1/ lbs 185°F 1 hr
Sweet Potatoes 1–1/ lbs 185°F 1 hr
Potatoes 1–2 lbs 190°F 1 hr
Sous Vide Chart, continued
Don't forget
to add
liquid to
create steam
and cook
your food.
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