Water Quantity - Steba SousVide SV1 Mode D'emploi

∙ Approximately 2 to 3°C before the set water temperature is reached, the tempera-
ture control light flashes until the cooking is done.
∙ Press On/Off button to switch off.

Water quantity

Do not put too much water in the device - leave sufficient room for the food. If
necessary, top up water until it is 2 cm below the edge (Max). The food must always
be covered with water. The temperature sensor needs a couple of minutes until he
adjusted to the set temperature if pre-heated water is filled in.
Seasoning
The food can be seasoned or have herbs added to it before vacuum packing.
Please take care when seasoning, since the food keeps its natural flavour during Sous-
Vide cooking.
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 7°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
depends on the thickness of the food
∙ 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.
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