Scroll down to view the Protein Roasting Chart, Vegetable Roasting Chart, and our Sous Vide Time & Temp Chart.
Protein Roasting Chart
| Protein Type | Cook Setting | Cook Time | FDA Internal Temp Recommendation |
| Fish, 1″ Thick | 375°F | 15-18 mins | 145°F |
| Shellfish | 375°F | 15-18 mins | 145°F |
| Beef/Steak* | 400°F | 18-20 mins | 145°F |
| Pork Chops* | 400°F | 18-20 mins | 145°F |
| Chicken | 400°F | 22-25 mins | 165°F |
| Ground Meat (meatballs, Sausage) | 400°F | 22-25 mins | 160°F |
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 Type | Cook Setting | Cook Time |
| Asparagus | Broil | 15 mins |
| Broccoli, Florets | Broil | 15 mins |
| Brussels Sprouts, Halved | Broil | 20 mins |
| Cauliflower, Florets | Broil | 20 mins |
| Potatoes, 1″ | 400 ̊F | 35 mins |
| Sweet Potatoes, 1″ | 400 ̊F | 30 mins |
| Snow Peas | 400 ̊F | 15 mins |
| Green Beans | 350 ̊F | 20 mins |
| Zucchini/Summer Squash, Sliced | 400 ̊F | 25 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 Type | Cook Time* | Rare | Med | Well |
| Fish | 30 mins – 1 hr | — | 130° F | 130° F |
| Shellfish | 30 mins – 3 hrs | — | 130° F | 130° F |
| Beef, Lamb, Duck | 30 mins – 3 hrs | 130° F | 135° F | 145° F |
| Pork | 30 mins – 3 hrs | 135° F | 140° F | 150° F |
| Ground Beef / Pork | 30 mins – 3 hrs | 145° F | 150° F | 155° F |
| Chicken Breast | 30 mins – 3 hrs | — | 155° F | 160° F |
| Chicken Thigh | 30 mins – 3 hrs | — | 160° F | 165° F |
| Ground Poultry | 30 mins – 3 hrs | — | 165° F | 170° F |
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.
