# Cooking times **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [October 6, 2017, 8:20pm UTC](https://community.anovaculinary.com/t/cooking-times/9701 "2017-10-06T20:20:59Z")\ **Posts on this page:** 1\ **Showing post:** 2
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [October 6, 2017, 10:29pm UTC](https://community.anovaculinary.com/t/cooking-times/9701/2 "2017-10-06T22:29:20Z")
It is probably one of the hardest things to get your head around when first starting to play with sous vide. I’ve answered the question numerous times and I think others more experienced than I have probably done the same. Here’s a link to one explanation… > [@Many steaks at once](https://community.anovaculinary.com/t/many-steaks-at-once/8950/6): > > A little about time selection… ‘Doneness’ is a function of temperature. So it is a matter of selecting a temperature that will produce the finish that you like. For your medium rare 129F is a good starting point. Time is more flexible. Firstly, you need to cook your steak long enough for the centre to reach the desired temperature (which is where the thickness comes into the calculation). The warmth moves through the meat at approximately 1/2 inch per half hour. So the minimum suggested time … I would also recommend you read some of Baldwin’s discoveries. It can get a bit technically heavy, but you should definitely read the parts on low temperature pasteurisation. > **[A Practical Guide to Sous Vide Cooking](https://douglasbaldwin.com/sous-vide.html)** > > A detailed discussion of sous vide cooking. --- _[View the full topic](https://community.anovaculinary.com/t/cooking-times/9701)._