# Time/temp chart WITH tickness?
**URL:** https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205
**Category:** Anova Precision® Cooker
**Created:** [November 22, 2016, 8:49am UTC](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205 "2016-11-22T08:49:23Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@spacekiek](https://community.anovaculinary.com/u/spacekiek)
#### Post date: [November 22, 2016, 8:49am UTC](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205/1 "2016-11-22T08:49:23Z")
Hi all,
I can find several Anova Charts/guides, but it rarely states for what kind of thickness this is related to.
For example “pork chops” are 2"/5cm, but the standard tickness I can find in the shop is less then 1"/2.5cm ?!
I can always ask to cut a thicker piece, but this is more a general Question… what kind of temp/time should i choose when I buy a piece of meat with tickness = X
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### Author:  [@HunterC](https://community.anovaculinary.com/u/HunterC)
#### Post date: [November 22, 2016, 11:50pm UTC](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205/2 "2016-11-22T23:50:10Z")
Hi, The most important thing if you are cooking thinner pieces is that the cook time will definitely be shorter. You do not want to over cook them, but knowing the exact time/temp is hard.
I found this article and it might be able answer some of your questions. I will do some more research though!
> **[Sous Vide Times and Temperatures](http://www.molecularrecipes.com/sous-vide-class/sous-vide-cooking-time-temperature/)**
>
> The sous vide temperature and cooking times depend on the food, the texture that you desire, and if you’ll be serving anyone who’s immune compromised.
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### Author:  [@spacekiek](https://community.anovaculinary.com/u/spacekiek)
#### Post date: [November 24, 2016, 10:41am UTC](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205/3 "2016-11-24T10:41:58Z")
Hello
I found this guide online…
[http://www.douglasbaldwin.com/sous-vide.html#Table\_4.1](http://www.douglasbaldwin.com/sous-vide.html#Table_4.1)
[http://www.douglasbaldwin.com/sous-vide.html#Table\_5.1](http://www.douglasbaldwin.com/sous-vide.html#Table_5.1)
[http://www.douglasbaldwin.com/sous-vide.html#Table\_3.1](http://www.douglasbaldwin.com/sous-vide.html#Table_3.1)
I thought the Anova App would ask me about the thickness and set the time/temp accordingly
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### Author:  [@colewagoner](https://community.anovaculinary.com/u/colewagoner)
#### Post date: [November 30, 2016, 11:15pm UTC](https://community.anovaculinary.com/t/time-temp-chart-with-tickness/1205/4 "2016-11-30T23:15:14Z")
One of the great things about the Anova is the time, especially for pork, chicken, steak, etc, isn’t super important! If you are finding a recipe for 2" thick chop that calls for 2 hours and you can only find a 1"thick , you can still cook for 2 hours and be just fine. Until you start cooking for hours too long, you really aren’t going to notice any bad effects.