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Steba SV 50 Manual

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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 is
120 watts/hour! The vacuum packing, the long cooking time and the transfer of heat
from the water to the food from all directions retains its vitamins, natural flavour and
succulence!
Only vacuum-sealed food can be warmed in this device.
Pay attention to a thick weld.
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 circulation.
∙ 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-
… 11 …


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