# Starting Temp
**URL:** https://community.anovaculinary.com/t/starting-temp/357
**Category:** Anova Precision® Cooker
**Tags:** timetemp
**Created:** [February 23, 2015, 5:50pm UTC](https://community.anovaculinary.com/t/starting-temp/357 "2015-02-23T17:50:31Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@Feashman](https://community.anovaculinary.com/u/Feashman)
#### Post date: [February 23, 2015, 5:50pm UTC](https://community.anovaculinary.com/t/starting-temp/357/1 "2015-02-23T17:50:31Z")
I am new to Sous Vide, so there is much to learn. When the Anova iOS app specifies a cook time, is that at the specified cooking temp. For example, a soft egg is specified to cook for 45 minutes at 146F. Should I wait to put the eggs in until the temp on the Anova reaches 146F? Further, do the recipes assume the food product is at room temp?
---
### Author:  [@adnewman](https://community.anovaculinary.com/u/adnewman)
#### Post date: [February 23, 2015, 11:52pm UTC](https://community.anovaculinary.com/t/starting-temp/357/2 "2015-02-23T23:52:03Z")
Welcome to Sous Vide cooking! Generally wait for the water to come up to the specified temperature before putting food in. The difference between refrigerator temp and room temp (38 vs 68 F) does not actually make that much difference. Add around 30-60 minutes if the food starts out frozen (~ 0-2 F) however.
---
### Author:  [@Feashman](https://community.anovaculinary.com/u/Feashman)
#### Post date: [February 24, 2015, 12:03am UTC](https://community.anovaculinary.com/t/starting-temp/357/3 "2015-02-24T00:03:49Z")
Thanks.