# Time, weight, temperature converstions?

**URL:** <https://community.anovaculinary.com/t/time-weight-temperature-converstions/816>\
**Category:** Anova Precision® Cooker\
**Tags:** timetemp\
**Created:** [October 3, 2016, 12:44am UTC](https://community.anovaculinary.com/t/time-weight-temperature-converstions/816 "2016-10-03T00:44:23Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![0101](https://avatars.discourse-cdn.com/v4/letter/0/57b2e6/32.png) [@0101](https://community.anovaculinary.com/u/0101)\
**Post date:** [October 3, 2016, 12:44am UTC](https://community.anovaculinary.com/t/time-weight-temperature-converstions/816/1 "2016-10-03T00:44:23Z")

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Is there such a thing as time, temperature, weight conversions?&nbsp; 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?&nbsp; And what about at 175 degrees?

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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:** [October 3, 2016, 2:50pm UTC](https://community.anovaculinary.com/t/time-weight-temperature-converstions/816/2 "2016-10-03T14:50:43Z")

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You’re over-simplifying things. &nbsp;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.&nbsp;

  

There’s lots of good guides around the internet ([seriouseats.com](http://seriouseats.com) is a favourite of mine). &nbsp;Google is your friend. &nbsp;You can find guides for just about anything that you want to cook. &nbsp;(hey, there’s even guides in Anova’s own app) 😉