Sous Vide Time-to-Core Calculator

What this estimate does and does not do

This calculator estimates how long a piece of food takes to heat from refrigerator or freezer temperature to near the sous vide water-bath temperature. It is based on Douglas Baldwin-style heating tables by thickness and shape.

It does not compute pasteurisation, pathogen reduction, tenderisation, collagen breakdown, or ideal texture time. Heating to the target temperature is only one part of sous vide cooking. For poultry, fish, large roasts, long low-temperature cooks, immunocompromised diners, or cook-chill storage, use a trusted pasteurisation table and food-safety guidance.

Formula / method used

Rather than using a simple linear formula, this calculator uses published-style heating-time tables by:

• thickness
• starting state: refrigerated/thawed or frozen
• shape: slab-like, cylinder-like, or sphere-like

The table values estimate heating from about 5°C / 41°F, or from frozen, to within about 0.5°C / 1°F of the water-bath temperature. The calculator linearly interpolates between table thicknesses. If thickness exceeds the table range, it extrapolates using thickness-squared scaling and warns you.

If you select “within 1°C / 2°F”, the calculator applies Baldwin’s note that heating time can be reduced by about 13% compared with heating to within 0.5°C / 1°F of the bath.

Worked example

For a 1 inch / 25 mm refrigerated slab-like steak:

For the same thickness from frozen:

The frozen piece takes longer because ice must warm and melt before the centre approaches the bath temperature.

How to use the result

• Measure the thickest part of the food.
• Choose slab, cylinder, or sphere based on the closest shape.
• Use refrigerated/thawed if the food starts around fridge temperature.
• Use frozen if it goes into the bath straight from the freezer.
• Add a separate hold time only if you have a trusted pasteurisation or texture target.
• Sear after heating if appropriate, but account for carryover and surface drying.

Assumptions and limitations

• The table assumes typical meat-like thermal properties.
• Water bath circulation, bag contact, fat content, bone, air pockets, and stacking can change heating time.
• The table assumes bath temperatures roughly between 45°C and 80°C.
• Thick or irregular foods may heat unevenly.
• This is not a HACCP plan and not an official food-safety calculator.
• If the cook is below pasteurisation temperature or longer than four hours, review food-safety guidance carefully.