The single biggest reason people switch to sous vide is that it removes the guesswork. Instead of poking a steak and hoping, you set a temperature that matches the exact doneness you want, and the water bath holds it there — the food genuinely cannot go past that temperature no matter how long it stays in the bag within a reasonable window. This chart covers the numbers we get asked about most: steak doneness, chicken breast, and pork, all well within the EMBENLY's 50°F–194°F (10°C–90°C) range and ±0.3°C accuracy.
Steak Doneness Chart
| Doneness | Temperature | Typical Time |
|---|---|---|
| Rare | 125°F (52°C) | 1–2 hours |
| Medium-rare | 130°F (54°C) | 1–3 hours |
| Medium | 135°F (57°C) | 1–3 hours |
| Medium-well | 140°F (60°C) | 1–3 hours |
| Well done | 145°F (63°C) | 1–3 hours |
For steaks 1–1.5 inches thick, 1.5–2 hours is the sweet spot — enough time to bring the center fully to temperature without over-tenderizing. Thicker cuts can safely go up to 3–4 hours at the same temperature.
Chicken Breast Chart
| Result | Temperature | Time |
|---|---|---|
| Traditional, fully firm | 150°F (66°C) | 1–2 hours |
| Juicy, tender (pasteurized) | 140–145°F (60–63°C) | 1.5–2.5 hours |
Chicken cooked below 165°F needs enough time at temperature to pasteurize safely — the lower the temperature, the longer it needs to sit in the bath. 140°F for at least 1.5 hours or 145°F for at least 1 hour are common pasteurization windows used by sous vide cooks, and both are well inside the EMBENLY's accurate hold range.
Pork Chart
| Cut | Temperature | Time |
|---|---|---|
| Pork chops | 140–145°F (60–63°C) | 1–2 hours |
| Pork tenderloin | 140°F (60°C) | 1.5–2.5 hours |
Modern pork doesn't need to be cooked to the well-done temperatures older recipes call for — 140–145°F produces a chop that's fully cooked but still pink-tinged and tender, which is one of the more noticeable differences people taste when they switch a familiar recipe over to sous vide.
Why the EMBENLY Holds These Numbers Accurately
Two features do the actual work behind a chart like this one. The touch controls (Classic Sous Vide, $81.99) or WiFi app controls (Pro WiFi Sous Vide, $101.99) let you set the exact target instead of a "low/medium/high" dial, and the ±0.3°C accuracy spec means the water actually stays there rather than cycling a few degrees above and below your target. Both units run on a 1300W heating element with a brushless DC motor for continuous circulation, so every part of the bath — not just the water near the heating element — sits at the same temperature.
A Few Practical Notes
- Season before bagging, not after — sous vide doesn't build a crust, so the seasoning you add before cooking is what you'll taste.
- Always finish with a sear. A hot pan or torch for 60–90 seconds per side builds the browned exterior that the water bath can't.
- Don't confuse "longer" with "better." Once meat is at temperature, holding it there for a while (within the ranges above) doesn't hurt it, but there's a ceiling — very long holds on tender cuts like steak or chicken breast can eventually soften the texture too much.
- Bring the bath to temperature first. Add food only after the display confirms the set temperature, especially for shorter cook times like chicken breast or pork chops.
FAQ
What temperature is medium-rare steak in a sous vide?
130°F (54°C) is the standard target for medium-rare, held for 1–3 hours depending on thickness. The EMBENLY's ±0.3°C accuracy keeps it right at that number for the entire cook.
Is 140°F chicken breast safe?
Yes, as long as it's held at that temperature for a sufficient pasteurization time — generally at least 1.5 hours at 140°F. Cooking to 165°F is the traditional instant-safe temperature and needs no extra hold time, but sous vide at lower, longer settings is a widely used and safe method when the time and temperature are matched correctly.
Do I need different settings for the Classic vs. Pro WiFi model?
No — both the EMBENLY Classic Sous Vide and EMBENLY Pro WiFi Sous Vide share the same 1300W power, 50°F–194°F range, and ±0.3°C accuracy. The only difference is how you set it: touch controls on the unit for the Classic, or the WiFi app (plus touch controls) for the Pro WiFi.
Can I sous vide steak straight from frozen?
Yes, add about 45–60 extra minutes to the times above. The set temperature won't change — the machine will simply take a little longer to bring a frozen piece of meat fully up to it.
Cooked with the EMBENLY Classic Sous Vide ($81.99) or EMBENLY Pro WiFi Sous Vide ($101.99). Both include a one-year warranty and one-to-one replacement service for confirmed quality issues.
