# Any one have a guideline for amount of food and time cooked?

**URL:** https://community.anovaculinary.com/t/any-one-have-a-guideline-for-amount-of-food-and-time-cooked/787
**Category:** Anova Precision® Cooker
**Tags:** timetemp
**Created:** [July 18, 2016, 1:18am UTC](https://community.anovaculinary.com/t/any-one-have-a-guideline-for-amount-of-food-and-time-cooked/787 "2016-07-18T01:18:47Z")
**Posts on this page:** 3
**Page:** 1

<div class="post-metadata">

### Author: ![tastyfitness](https://avatars.discourse-cdn.com/v4/letter/t/ce7236/32.png) [@tastyfitness](https://community.anovaculinary.com/u/tastyfitness)
#### Post date: [July 18, 2016, 1:18am UTC](https://community.anovaculinary.com/t/any-one-have-a-guideline-for-amount-of-food-and-time-cooked/787/1 "2016-07-18T01:18:47Z")

</div>

If a recipe says to cook 1 lb of meat for 12 hours but I want to cook 2 lbs of meat. How do I adjust the time cooked?&nbsp;

---

<div class="post-metadata">

### Author: ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)
#### Post date: [July 18, 2016, 2:51pm UTC](https://community.anovaculinary.com/t/any-one-have-a-guideline-for-amount-of-food-and-time-cooked/787/2 "2016-07-18T14:51:17Z")

</div>

Doubling the amount of meat in your bath doesn’t necessarily mean that you need to increase the cooking time at all - not unless you’re doubling the thickness of the package (if you split the meat into two packages, preserving the original thickness, then the cook time is the same).

Here’s a couple thickness guides (if you google “sous vide thickness chart” without the quotes, you’ll get a bunch of results).

[https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide](https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide)  

[Sous Vide Thickness Ruler](http://www.amazingfoodmadeeasy.com/info/sous-vide-equipment_old/more/sous-vide-thickness-ruler)  

  

Hope that helps! 🙂

---

<div class="post-metadata">

### Author: ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [July 22, 2016, 3:56pm UTC](https://community.anovaculinary.com/t/any-one-have-a-guideline-for-amount-of-food-and-time-cooked/787/3 "2016-07-22T15:56:41Z")

</div>

I have done a large bath with several pounds of steaks but since they were separate and the water was free to flow around them all it took the same amount of time 1 steak would have. A big roast is a different matter and the heat needs more time to penetrate to the middle.