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Steba SV 50 Manual

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Tillagningstiden beror på livsmedlets tjocklek
∙ Apparaten fungerar endast riktigt när locket ligger på.
∙ För djupfryst vara förlängs tiden med minst 20 %.
∙ Alla tidsangivelser är ungefärliga färden och bör anpassas efter den egna smaken.
∙ Fördubbla tiden för segt kött.
Kött:
Temperatur 58°C - 62°C
Tjocklek Tid
10 mm 30 Minuter
20 mm 45 Minuter
30 mm 95 Minuter
40 mm 120 Minuter
50 mm 180 Minuter
60 mm 250 Minuter
Fågel:
Temperatur 63°C - 65°C
Tjocklek Tid
10 mm 20 Minuter
20 mm 40 Minuter
30 mm 75 Minuter
40 mm 90 Minuter
Fisk:
Temperatur 55°C - 58°C
Tjocklek Tid
10 mm 10 Minuter
20 mm 20 Minuter
30 mm 30 Minuter
40 mm 40 Minuter
50 mm 50 Minuter
60 mm 60 Minuter
Grönsaker:
Temperatur 80°C - 85°C
Typ Tid
Spargel 35 Minuter
Kartoffeln* 70 Minuter
Wurzelgemüse* 110 Minuter
* tärnad
Låt inte temperaturen sjunka lägre än vad som anges i ti-
lagningstabellen!
Var god observera att tidsangivelserna i bruksanvisningen och i recepthäftet är re-
kommenderade minimumtider när apparaten redan är fylld med varmt (lednings)
vatten. Vid fyllning med kallt vatten ska tiden förlängas med ca 30 minuter. Fyll vat-
tenkaret med varmt vatten. Alltid fylla vattenkaret, inkl. den vakuumförpackad mat,
upp till „max“ märket med vatten. Detta säkerställer att den inställda temperaturen
i sous vide intervall kan bibehållas upp till 65°C med +/- 0,5°C. Livsmedlet kan i båda
fallen läggas i vattenbadet omedelbart efter påfyllning och kan, på grund av sous
vide-tekniken, också hållas kvar i vattnet betydligt längre än de angivna minimumti-
derna utan att den önskade innertemperaturen överstiger den inställda.
… 47 …


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