Manual Steba SV 200 - Sous-Vide (page 59 of 62) (English, German, Dutch, Danish, French, Swedish)

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Непозволяйтетемпературеопускатьсяниже,чемуказано

втаблице!

Мясо:

：емпература 58°C - 62°C

Толщина Время

10мм 30минут

20мм 45минут

30мм 95минут

40мм 120минут

50мм 180минут

60мм 250минут

Птица:

Температура 63°C - 65°C

Dicke Zeit

10мм 20минут

20мм 40минут

30мм 75минут

40мм 90минут

Рыба:

Температура 55°C - 58°C

Dicke Zeit

10мм 10минут

20мм 20минут

30мм 30минут

40мм 40минут

50мм 50минут

60мм 60минут

Овощи:

Температура 80°C - 85°C

Art Zeit

Спаржа 25минут

Картофель 40минут

Корнеплоды 70минут

7°С,заморозьтеилисразуупотребитевпищу.Пастеризацияосуществляетсяпри

температуревтолщепродуктапримерно62°С.Какправило,лучшевсегопродукты

приготовляютсяпритемпературахот55°Сдо65°С.

Температурыдо65°Cимеютмаксимальноеотклонение+1°C.

Притемпературе70°Cиболееотклонениедостигает+2-3°C.

Этонеобходимоучитыватьприустановкетемпературыприготовления(например,

устанавливатьтемпературу72°C,еслитребуетсятемпература75°C).

Время приготовления зависит от толщины продуктов

∙ Правильнаяработаприбораобеспечиваетсятолькопри

закрытойкрышке.

∙ Прииспользованииглубокозамороженныхпродуктоввремяприготовления

увеличиваетсяминимумна20%.

∙ Всеуказанныезначениявремениявляютсяориентировочнымиимогутбыть

измененыповашемувкусу.

∙ Прииспользованиижесткогомясавремяприготовленияудваивается.

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Steba SV 200 - Sous-Vide Manual

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