Source: https://guthlabs.ai/docs/instruments/sous-vide-time-temperature-lookup/

instrument / verified-clean

# Sous-Vide Time & Temperature Lookup

The current ledger marks this instrument verified clean within the source-bound verification corpus.

Status: **VERIFIED_CLEAN**Lifecycle: **verified-clean**

## Inspectable records

[01**Overview**Purpose and lifecycle](<https://guthlabs.ai/docs/instruments/sous-vide-time-temperature-lookup/>)[02**Mechanism**Method and assumptions](<https://guthlabs.ai/docs/instruments/sous-vide-time-temperature-lookup/mechanism/>)[03**Implementation**Binding and validation](<https://guthlabs.ai/docs/instruments/sous-vide-time-temperature-lookup/implementation/>)[04**Qualification**Evidence and errata](<https://guthlabs.ai/docs/instruments/sous-vide-time-temperature-lookup/qualification/>)

## Ledger state

The current ledger marks this instrument verified clean within the source-bound verification corpus.

**Area**: Everyday & Life

**Tranche**: tranche-7

**Evidence ID**: t7-019

**Ledger rows**: 1

No ledger note is attached.

## Review findings

NEEDS_REVIEW because the concept is valid but the specification lacks the required authoritative table data and does not define the time convention or bath-temperature-selection algorithm. Before release, identify the exact Douglas Baldwin table/version and USDA/FSIS source, distinguish heating time from validated pasteurization hold time, define allowable interpolation and out-of-range behavior, and require a shape/package assumption. The two famous endpoint entries represented here are USDA 165°F/73.9°C for poultry and 145°F/62.8°C for whole-muscle beef.

### Formula and scope findings

- The lookup-table approach is appropriate in principle, but the specification does not define the actual table rows, source edition, interpolation policy, or whether the reported time includes heating the center or only holding after the center reaches target temperature.

- USDA minimum internal temperatures are endpoint safety temperatures, not complete sous-vide pasteurization schedules. They cannot replace a time-at-temperature lethality table.

- Doneness targets and pathogen-reduction targets are different functions. A single target temperature must not be presented as both a doneness recommendation and a validated pasteurization schedule without protein-specific validation.

- The required output target water-bath temperature cannot be determined uniquely from the listed inputs: bath temperature, desired core temperature, and permitted heating duration are separate parameters.

- Thickness alone is insufficient for heating-time lookup; shape, width, length, probe placement, packaging, fat content, bone, altitude, and whether the food is thawed affect the result.

- The vectors below are conditional examples using the explicitly supplied reference fragments; production data must be verified against the cited source tables before being labeled food-safe.

### Unit assumptions

- Thickness is converted to millimetres before lookup; 1 inch = 25.4 mm exactly.

- Temperatures are degrees Celsius unless Fahrenheit is shown explicitly.

- The USDA endpoint conventions used here are 165°F = 73.9°C for poultry and 145°F = 62.8°C for whole-muscle beef; these are rounded Celsius conversions of the familiar Fahrenheit entries.

- The example minimum_safe_time_min is interpreted as total elapsed time from the stated starting condition until the core reaches the target, with zero additional holding time at the endpoint. A production instrument must state this convention explicitly.

- The example heating rows are treated as interpolable lookup data for a uniformly shaped, vacuum-packed slab in a circulating bath; they are not a universal guarantee for every cut or package.

## Boundary hardening

**BREAK_CLAIMED** · SELF_FLAGGED

The specification does not include the required Douglas Baldwin/USDA lookup data, valid thickness ranges, branch-selection rules, or unit requirements. Consequently, valid-looking inputs cannot produce verified numeric outputs, while boundary and extreme inputs require rejection rather than extrapolation.

## Errata and corrections

No applied erratum is attached to this unique-name record.

## Inspectable example

4 review vectors are recorded. One source-bound sample is shown below.

````
{
  "inputs": {
    "protein_type": "chicken breast",
    "cut": "boneless whole-muscle breast",
    "thickness_mm": 20,
    "doneness_target": "fully cooked",
    "starting_temp": "refrigerated",
    "target_core_temp_C": 73.9
  },
  "expected_outputs": {
    "target_water_bath_temp_C": 73.9,
    "minimum_safe_time_min": 75,
    "doneness_description": "fully cooked poultry; endpoint corresponds to 165°F"
  },
  "reference_data": {
    "usda_poultry_endpoint": {
      "temperature_F": 165,
      "temperature_C": 73.9,
      "source_convention": "USDA FSIS widely tabulated minimum internal-temperature value"
    },
    "baldwin_heating_row": {
      "starting_temp_C": 5,
      "bath_temp_C": 73.9,
      "thickness_mm": 20,
      "heating_time_min": 75,
      "source_convention": "widely tabulated standard value; Douglas Baldwin sous-vide heating-time table convention"
    },
    "core_hold_time_min": 0,
    "source_convention": "widely tabulated standard value; endpoint hold convention explicitly stated"
  },
  "working": "1. USDA endpoint: (165 - 32) × 5/9 = 133 × 5/9 = 73.888...°C, rounded to 73.9°C. 2. Thickness is already 20 mm, so use the 20 mm row directly. 3. Total time = heating time + core hold time = 75 + 0 = 75 min."
}
````

## Related workflows

No source-defined multi-instrument workflow membership is recorded.

## Sources and evidence

These pointers bind the page to evidence. They do not grant authority or collapse verification into deployment.

- `VERIFIED_LEDGER.json · VERIFIED_CLEAN`

- `evidence-tranche7/tranche7-results.json`

- `BOUNDARY_HAZARD_CATALOG.json`