Cleaning And Care - Steba SousVide SV1 Mode D'emploi

Further processing
Preservation: Cool meat in ice water immediately after pasteurising.
It can then be stored in the fridge for several days (fridge temperature of 7°C = 5
days, fridge temperature of 5°C = 10 days) without loss of quality or frozen in the
freezer compartment.
To thaw, place the vacuum-packed food in the device at approx. 55°C and thaw it out
in the bag. Then remove from bag, eat immediately or briefly
sear.
Eating immediately: Of course, the meat can also be eaten immediately after Sous-
Vide cooking, or seared on each side for no more than 1 minute in an extremely hot
frying pan with a little sunflower oil. The shorter the frying time, the juicier the meat.
The meat can also be brushed with oil and scorched with a butane gas burner.
Allow meat to relax for approx. 2 minute before cutting.
Backwards cooking: If the raw meat is briefly fried, seasoned and vacuum packed,
it is ready for eating after SousVide cooking.
You can also prepare a seasoned red wine / balsamic vinegar stock, add it to the meat,
vacuum pack and cook using SousVide.

Cleaning and care

∙ Do not leave any water in the pot after use.
∙ Always unplug from the mains before cleaning.
∙ Allow device to cool to room temperature.
∙ Do not immerse electrical part in water.
∙ Lift pot carefully out of device.
∙ The pot and the lid can be cleaned in warm water with normal commercial washing
up liquid. Then dry thoroughly and ensure that there is no water in the lid.
∙ Do not use aggressive or scouring cleaning agents.
∙ Wipe heating element and surface of housing with a damp cloth.
∙ Re-assemble device after cleaning.
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