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Steba SV 80 Manual

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Tillagningstiden beror på matens tjocklek
∙ Vid tillagning av djupfrysta varor ska man förlänga tiden med minst 20%.
∙ Förslag på tidsinställningar är ungefärliga och bör anpassas efter den egna sma-
ken.
∙ Vid segt kött bör man fördubbla tiden.
Kött:
Temperatur 58°C - 62°C
Tjocklek Tid
10 mm 30 Min
20 mm 45 Min
30 mm 95 Min
40 mm 120 Min
50 mm 180 Min
60 mm 250 Min
Fisk:
Temperatur 55°C - 58°C
Tjocklek Tid
10 mm 10 Min
20 mm 20 Min
30 mm 30 Min
40 mm 40 Min
50 mm 50 Min
60 mm 60 Min
Fågel:
Temperatur 63°C - 65°C
Tjocklek Tid
10 mm 20 Min
20 mm 40 Min
30 mm 75 Min
40 mm 90 Min
Grönsaker:
Temperatur 80°C - 85°C
Typ Tid
Sparris 35 Min
Potatis* 70 Min
Rotfrukter* 110 Min
tärnad*
De temperaturer som rekommenderas i tidstabellen för
matlagning bör inte underskridas!
Observera att tiderna anvigna i denna bruksanvisning och i receptbok är en
rekommenderad tid som enskilda maträtter minst ska tillagas under när appa-
raten är fylld med varmt vatten. Om man använder kallt vatten istället, för-
längs tillagningstiden med ca. 30 minuter. Utöver påsen med maten, fyll på behålla-
ren med vatten upp till max. märket. Detta säkerställer att inställd temperatur
bibehålles upp till 65 ˚C vid +/- 0,5 ˚C. I båda fallen kan man lägga maten i vattenbadet
och tack vare Sous Vide tekniken kan man låta maten tillagas längre än den angivna
minimum tiden utan att inställd temperatur ändras.
… 59 …


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