Steba SousVide SV 100 professional Mode D'emploi page 18

The cooking time
∙ 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 68°C - 62°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
Do not let the temperatures fall lower than indicated in the
table!
Please note that the times shown in the operating instructions and the recipe booklet
are recommended minimum times that the food should stay in the device, when the
appliance has already been filled with hot (tap) water. Filling the appliance
with cold water will increase the times by approximately 30 minutes. Always, fill the
sous-vide cooker, including the food, with water up to the marking "max". Thus, it
can be ensured that the set temperatures can be kept within the sous-vide cooking
field of 65°C with a precision of +/- 0,1°C. 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.
18
depends on the thickness of the food
Time
30 Minutes
45 Minutes
95 Minutes
120 Minutes
180 Minutes
250 Minutes
Time
20 Minutes
40 Minutes
75 Minutes
90 Minutes
Fish:
Temperature 55°C - 58°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*
* diced
Time
10 Minutes
20 Minutes
30 Minutes
40 Minutes
50 Minutes
60 Minutes
Time
35 Minutes
70 Minutes
110 Minutes