Ninja
Ninja AutoBarista Pro Fully Automatic Espresso
A bean to cup machine: it grinds, doses, tamps, brews and steams without you touching anything, which is the opposite philosophy to a Gaggia.
Indoor precision cooking
Time, temperature and ratio calculators for the machines on your counter
Quick answer
Sous vide time follows thickness, not weight: a 1 inch slab takes about 1 hour to reach bath temperature and a 2 inch slab about 4 hours. The USDA safe minimum internal temperatures are 165 F for poultry, 160 F for ground meat and 145 F with a 3 minute rest for whole muscle beef and pork. Below those figures, safety depends on a hold time we will not invent.
401 pages of charts, calculators and researched gear guidance for sous vide, vacuum sealing, combi and steam ovens, air fryers, pressure cookers, the Ninja Creami line, blenders, espresso, induction, thermometry, fermentation and dehydrating. Every number says where it came from, and the ones we cannot defend are left blank on purpose.
Start with a calculator
Sous vide time calculator by thickness
Work out how long the core of a cut takes to reach bath temperature, from its thickness and shape. Thickness sets the time, not weight.
Pasteurization time and temperature calculator
Check a sous vide temperature against the USDA published safe minimum internal temperature for that category, and see plainly when we will not give you a hold time.
Air fryer conversion calculator from oven settings
Convert any conventional oven time and temperature to air fryer settings, with a check-early time so you do not find out by burning it.
Ice cream base ratio calculator
Balance fat, sugar and milk solids in an ice cream base, and see whether a Ninja Creami pint will spin smooth or need a re-spin.
Reference charts, the part people quote
Sous vide time by cut and thickness
35 pages. How long the core of each cut takes to reach bath temperature, by thickness. Calculated from a conduction model, not from cooking anything.
Doneness temperature by protein
24 pages. What each doneness band means at the core, and how it compares with the USDA published safe minimum internal temperature.
Air fryer time and temperature by food
32 pages. Time, temperature and whether to shake, for the foods people actually put in an air fryer.
Pressure cooking time by food
28 pages. High pressure times for electric and stovetop cookers, which release to use, and the altitude adjustment.
Ninja Creami guidance by base
22 pages. Freeze time, total solids and whether a base needs a re-spin, for every kind of pint people make.
Dehydrator time and temperature by food
26 pages. Temperature and run time by food, and how slice thickness and humidity move the number.
Vacuum seal bag size by job
14 pages. What size bag each job needs, and which jobs an external sealer simply cannot do.
Brine ratio and time by cut
12 pages. Salt as a percentage of water weight, and how long each cut wants in it.
Fermentation salt percentage by vegetable
12 pages. Salt percentage against the combined vegetable and water weight, with the arithmetic shown.
Appliance specifications
68 pages. Published specifications for every machine in our verified catalog, one page each.
Gear that fits these numbers
What people on this site actually buy
Verified live against the Amazon catalog, with the price each listing carried when we last checked. We do not test products in person and we say so on every page.
VEVOR
VEVOR Chamber Vacuum Sealer, 10.2 Inch
The cheapest genuine chamber machine worth owning, and the entry point at which sealing liquids stops being a fight.
Ninja
Ninja CREAMi Scoop and Swirl 13-in-1
The top of the line: it dispenses soft serve as well as processing a hard pint, which is a genuinely different machine rather than a colour change.
Anova Culinary
Anova Precision Cooker 3.0
The default full size circulator: enough wattage to bring a 12 quart bath up quickly and hold it, with app control for long overnight cooks.
Breville
Breville Smart Oven Air Fryer Pro
The countertop oven that behaves like a real oven: element control front to back rather than one heat setting, and enough interior to roast for four.
Ninja
Ninja Foodi DZ550 DualZone Smart XL Air Fryer, 10 Quart
The DualZone with a cook probe, which is the feature that turns an air fryer from a timer box into something you can actually cook a thick chicken breast in.
Prices when last checked. They change often.
How this site treats its numbers
Published
USDA and FSIS safe minimum internal temperatures are quoted as published and linked to the source. We do not paraphrase them and we do not round them.
Calculated
Come-up times come from a conduction model where time scales with the square of thickness, and vacuum boiling points from the Antoine equation. Both are stated, with their assumptions.
Left blank
We do not publish pasteurization hold times below the USDA minimum. Those come from the FSIS Appendix A tables for a specific product, and a wrong figure there is the one error in this niche that can actually hurt someone.
Outdoors lives elsewhere
This site stays indoors. Barbecue and smoking, including the Ninja Woodfire, belong to SmokerCalc. Pizza ovens and dough belong to PizzaOvenCalc. Grills and outdoor cooking belong to BackyardGearCalc. Cake batter, frosting and meringue belong to CakeDecoratingCalc. Stand mixers here are treated as general purpose only.
Frequently asked questions
What does KitchenGearCalc cover?
Indoor precision cooking and the small appliances that do it: sous vide and immersion circulators, vacuum sealers including chamber machines, combi and steam ovens, air fryers, multicookers and pressure cookers, the Ninja Creami line, blenders, espresso, induction, thermometry, fermentation and dehydrating. Barbecue, smoking, pizza ovens and outdoor grilling are covered by our sister sites instead.
What temperature should I sous vide a steak?
Medium rare beef sits between 129 F and 134 F at the core, and in a water bath that is also the temperature you set the circulator to, because the food cannot get hotter than the water. The USDA safe minimum internal temperature for whole muscle beef is 145 F with a three minute rest, so a 131 F bath is a deliberate choice below the published figure.
How long does sous vide take?
Time follows thickness, not weight. A one inch slab takes about an hour for its core to reach bath temperature and a two inch slab takes about four hours, because heating time scales with the square of thickness. Tender cuts are done at that point, while tough cuts then need many more hours at temperature to convert collagen.
Do you publish sous vide pasteurization times?
Only where a named authority publishes them. At or above the USDA safe minimum internal temperature we confirm that no hold is required. Below it, a correct time comes from the FSIS Appendix A lethality tables for a specific product, which vary with fat and salt content, so our calculator returns nothing and points at the source rather than guessing.
Do you test the products you recommend?
No, and we say so on every page. Recommendations come from manufacturer specifications, published standards, owner manuals and recurring themes in verified owner reviews. Every product carries a price and an ASIN confirmed live against the Amazon catalog rather than copied from an older article.