Scroll down to view the Protein Roasting Chart, Vegetable Roasting Chart, and our Sous Vide Time & Temp Chart.

Protein Roasting Chart

Protein TypeCook SettingCook TimeFDA Internal Temp Recommendation
Fish, 1″ Thick375°F15-18 mins145°F
Shellfish375°F15-18 mins145°F
Beef/Steak*400°F18-20 mins145°F
Pork Chops*400°F18-20 mins145°F
Chicken400°F22-25 mins165°F
Ground Meat (meatballs, Sausage)400°F22-25 mins160°F
* flip halfway through cooking time for even browning.

Food Safe Temperature Disclaimer

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please consult the FDA recommended cooking temperatures for your safety.

Vegetable Roasting Chart

Vegetable TypeCook SettingCook Time
AsparagusBroil15 mins
Broccoli, FloretsBroil15 mins
Brussels Sprouts, HalvedBroil20 mins
Cauliflower, FloretsBroil20 mins
Potatoes, 1″400 ̊F35 mins
Sweet Potatoes, 1″400 ̊F30 mins
Snow Peas400 ̊F15 mins
Green Beans350 ̊F20 mins
Zucchini/Summer Squash, Sliced400 ̊F25 mins

Sous Vide Time & Temp Chart

Sous vide proteins should be vacuum-sealed and submerged in water to ensure temperature transfer. 30 mins is the minimum cook time for sous vide proteins 1/2″ thick. The longer proteins cook the more tender they will be. For best results, we recommend cooking for 2+ hours.

Protein TypeCook Time*RareMedWell
Fish30 mins – 1 hr130° F130° F
Shellfish30 mins – 3 hrs130° F130° F
Beef, Lamb, Duck30 mins – 3 hrs130° F135° F145° F
Pork30 mins – 3 hrs135° F140° F150° F
Ground Beef / Pork30 mins – 3 hrs145° F150° F155° F
Chicken Breast30 mins – 3 hrs155° F160° F
Chicken Thigh30 mins – 3 hrs160° F165° F
Ground Poultry30 mins – 3 hrs165° F170° F
*Cook 30 mins per 1/2″ of thickness

Sous Vide Food Safe Temperature Disclaimer

Please note that the temperatures Suvie uses and that our recipes recommend are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
If you’re pregnant, elderly, or sick you should use extra caution. Even though the temperatures are lower than the FDA recommends, sous vide is a widely accepted cooking method because the cooking times are generally long enough for “pasteurization” to make your food safe to consume.

Please use caution when cooking below the FDA recommended temperatures; you can always adjust your protein temperatures to what the FDA recommends.

Additionally, because Suvie uses a broiler to finish your proteins, most of your proteins internal temperature will rise 5-10 degrees after you sous vide them.