# Temperature for veal

**URL:** <https://community.anovaculinary.com/t/temperature-for-veal/5039>\
**Category:** Anova Precision® Cooker\
**Created:** [February 18, 2017, 1:28pm UTC](https://community.anovaculinary.com/t/temperature-for-veal/5039 "2017-02-18T13:28:20Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![gedhondt](https://avatars.discourse-cdn.com/v4/letter/g/dc4da7/32.png) [@gedhondt](https://community.anovaculinary.com/u/gedhondt)\
**Post date:** [February 18, 2017, 1:28pm UTC](https://community.anovaculinary.com/t/temperature-for-veal/5039/1 "2017-02-18T13:28:20Z")

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Please Who can give me the temperature and time for veal (700 gram) ?

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**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:** [February 18, 2017, 5:24pm UTC](https://community.anovaculinary.com/t/temperature-for-veal/5039/2 "2017-02-18T17:24:44Z")

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It’s not really the weight, it’s the thickness of the cut that determines how long you need to cook it.

What “doneness” level you prefer determines the temperature.

(there are a couple Veal recipes on this site as well)  
See these guides for LOTS of information:  
[http://www.douglasbaldwin.com/sous-vide.html](http://www.douglasbaldwin.com/sous-vide.html)

> **[Sous Vide Cooking Times & Temperatures: SousVide Supreme Official Site](https://sousvidesupreme.com/pages/cooking-guides)**
>
> Use these sous vide cooking time and temperature tables to get the desired doneness by food type and thickness. Cooking times and temperatures for chicken, steak, pork, fish, vegetables, and more.