Manual Steba SV 100 professional - SousVide (page 12 of 68) (English, German, Dutch, Danish, French, Swedish)

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SousVide

SousVide is a way of slow-cooking vacuum-packed food at low temperatures over a

long period. The current consumption with cold water, which is heated to 63°C, and

24 hours of operation is just 2.9 kWatts! The vacuum packing, the long cooking time

and the transfer of heat from the water to the food from all directions reduces the

growth of bacteria. The food retains its vitamins, natural flavour and succulence!

Generally

Please read the instruction manual carefully and keep it at a safe

place. When the appliance is given to another person the instruc-

tion manual should be passed to that person, too. Only use the

appliance as described in the instruction manual and pay atten-

tion to the safety information. No liability for damages or acci-

dents will be accepted, which are caused by not paying attention

to the instruction manual.

Safety information

∙ Do not let the temperatures fall lower than indicated in

the table!

∙ Hang the sous-Vide cooker in a pot. The pot must be as high

that the device hangs into the water up till the marking “max”

and a distance of at least 1 cm to the ground is kept not to

block the water suction.

∙ Connect the appliance to an earded wall socket and operate it

only in accordance with the specifications on the rating plate.

∙ Do not use if the cord or appliance is damaged. Always check

before using the appliance!

∙ Please fill the appliance with warm water before use.

∙ The appliance can be used by children aged 8 and above

and persons with limited physical, sensory or mental capa-

bilities or lack of experience/knowledge, provided that are su-

pervised or have been provided with instruction in the safe use

of the appliance and have understood the resulting dangers.

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Steba SV 100 professional - SousVide Manual

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