Steba SousVide SV1 Mode D'emploi page 11

General
The SousVide method pasteurises the food at exact temperatures, ensuring that it
will keep for longer. After pasteurising, cool bag in ice water immediately and store
in the fridge at less than 3°C, freeze or eat immediately. Pasteurisation takes place at
a core temperature of about 62°C. The food generally cooks best at temperatures of
55°C - 65°C. There is a tolerance of plus 1°C if temperatures are set till 65°C, and plus 2
to 3°C by temperature over 70°C. This tolerance needs to be taken into consideration
while temperatures are set (e.g. set 72°C if 75°C are desired).
The cooking time
∙ The device will only operate correctly with the lid on.
∙ Increase time by at least 20% for deep-frozen food.
∙ All time information is approximate and should be adjusted according to taste.
∙ The time should be doubled for tough meat.
Meat:
Temperature 60°C - 65°C
Thickness
10 mm
20 mm
30 mm
40 mm
50 mm
60 mm
Poultry:
Temperature 63°C - 65°C
Thickness
10 mm
20 mm
30 mm
40 mm
50 mm
60 mm
Please note that the times shown in the operating instructions and the recipe booklet
are recommended minimum times when the appliance has already been filled with
hot (tap) water. Filling the appliance with cold water will increase the times by appro-
ximately 30 minutes. The food that is being cooked can be put into the water bath
immediately after filling, and can remain in the water for well beyond the specified
minimum times without the required core temperature rising above the temperature
setting due to the sous-vide method.
depends on the thickness of the food
Time
20 Minutes
60 Minutes
100 Minutes
150 Minutes
200 Minutes
250 Minutes
Time
20 Minutes
60 Minutes
80 Minutes
100 Minutes
150 Minutes
200 Minutes
Fish:
Temperature 55°C - 60°C
Thickness
10 mm
20 mm
30 mm
40 mm
50 mm
60 mm
Vegetables:
Temperature 80°C - 85°C
Type
Asparagus
Potatoes
Root vegetables
Time
20 Minutes
40 Minutes
60 Minutes
80 Minutes
100 Minutes
120 Minutes
Time
25 Minutes
40 Minutes
70 Minutes
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