Steba SousVide SV1 Mode D'emploi page 13

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 +/- 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.
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.
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
Time
10 Minutes
20 Minutes
30 Minutes
40 Minutes
50 Minutes
60 Minutes
Time
25 Minutes
40 Minutes
70 Minutes
13