Is there such a thing as time, temperature, weight conversions? Like, if it takes 1 hour 20 minutes to sous vide 2 grams at 200 degrees, how long would it take to sous vide only 1 gram at 200 degrees? And what about at 175 degrees?
You’re over-simplifying things. What you’re cooking, how “done” you want it, tenderness as well as the thickness will always change your duration as well as what temperature you’re cooking at.
There’s lots of good guides around the internet (seriouseats.com is a favourite of mine). Google is your friend. You can find guides for just about anything that you want to cook. (hey, there’s even guides in Anova’s own app) 