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Steba SV 80 Manual

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Kogetiden afhænger af levnedsmidlets tykkelse
∙ Ved dybfrosset vare forlænges tiden med mindst 20 %.
∙ Alle tider er ca.-værdier og bør justeres efter egen smag.
∙ Ved sejt kød fordobles tiden.
Kød:
Temperatur 58° C - 62° C
Tykkelse Tid
10 mm 30 minutter
20 mm 45 minutter
30 mm 95 minutter
40 mm 120 minutter
50 mm 180 minutter
60 mm 250 minutter
Fugl:
Temperatur 63° C - 65° C
Tykkelse Tid
10 mm 20 minutter
20 mm 40 minutter
30 mm 75 minutter
40 mm 90 minutter
Fisk:
Temperatur 55° C - 58° C
Tykkelse Tid
10 mm 10 minutter
20 mm 20 minutter
30 mm 30 minutter
40 mm 40 minutter
50 mm 50 minutter
60 mm 60 minutter
Grøntsager:
Temperatur 80° C - 85° C
Slags Tid
Asparges 35 minutter
Kartofler 70 minutter
Rodfrugter 110 minutter
* skåret i tern
Temperaturen må ikke falde under den angivne værdi som
angives i tilberedningstabellen!
Vær venligst opmærksom på, at tidsangivelserne i betjeningsvejledningen og ops-
kriftshæftet kun gælder som anbefalede minimumstider når enheden allerede er
fyldt med varmt vand (fra hanen). Ved påfyldning med koldt vand forlænges de
angivne tider med ca. 30 minutter. Fyld altid karet, inkl. den vakuumpakkede føde-
vare, op til ”max” mærket med vand. Herved sikres, at den indstillede temperatur i
sous vide området kan opretholdes op til 65°C med +/- 0,5°C. Takket være Sous vide
teknologien, kan fødevarerne umiddelbart efter påfyldning lægges i vandbadet og
blive i vandet væsentligt længere end de angivne minimumstider, uden at den øns-
kede kernetemperatur overstiger den indstillede temperatur.
… 49 …


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