Steba SousVide SV200 Mode D'emploi page 15

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.
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 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!
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
Time
10 Minutes
20 Minutes
30 Minutes
40 Minutes
50 Minutes
60 Minutes
Time
25 Minutes
40 Minutes
70 Minutes
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