What Is a Sous Vide Timer?
A sous vide timer counts down the long, low-temperature cook that makes sous vide so reliable. Sous vide means cooking food sealed in a bag in a temperature-controlled water bath, often for anywhere from 45 minutes to several hours. Because the water holds a precise temperature, your food cannot overcook — but it still needs enough time to heat through and, for meats like chicken, to become safe to eat. Pick a food below and the timer loads a typical time and target temperature, then counts down and chimes when it is done.
Sous Vide Times by Food
- Steak - about 1 hour at 54–57°C (129–135°F) for medium rare
- Chicken breast - 1 hour 30 minutes at 60–65°C (140–149°F), juicy and pasteurized
- Salmon - 45 minutes at 50–52°C (122–126°F) for a silky, just-set fillet
- Egg - 45 minutes at 63°C (145°F) for a soft, custardy set
- Pork - 2 hours at 60°C (140°F) for tender chops or tenderloin
- Vegetables - about 1 hour at 84°C (183°F) until tender
Why Sous Vide Uses Time and Temperature
Sous vide relies on both time and temperature working together. The temperature of the water bath sets the final doneness — a steak held at 55°C simply cannot cook past medium rare no matter how long it sits. The time makes sure the center reaches that temperature and, for poultry, that it stays warm long enough to be pasteurized and safe. Thicker cuts need longer to heat through, so the timer is your guide for the minimum cook, not a hard cut-off like a grill.
How to Use the Sous Vide Timer
Season your food, seal it in a vacuum or zip-top bag, and lower it into a preheated water bath. Choose the matching food preset below, or set a custom time with the hours and minutes inputs, then press Start. The big countdown shows hours, minutes and seconds left. When the timer ends you will hear a chime, so you can pull the bag, pat the food dry, and sear if you like.
Sous Vide Tips
- Seal well so no water gets in and the bag stays submerged — clip or weigh it down if it floats
- Sear steak, chicken and pork in a screaming-hot pan or with a torch after the bath for color and crust
- Do not go below safe temperatures for long cooks — hold poultry hot enough to pasteurize, and chill quickly if you are not serving right away
- Preheat the water bath fully before adding food so your cook time stays accurate
- Add extra time for thick cuts or frozen food rather than raising the temperature