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Steba SV1 - SousVide Manual

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Meat:
Temperature 68°C - 62°C
Thickness Time
10 mm 30 Minutes
20 mm 45 Minutes
30 mm 95 Minutes
40 mm 120 Minutes
50 mm 180 Minutes
60 mm 250 Minutes
Poultry:
Temperature 63°C - 65°C
Thickness Time
10 mm 20 Minutes
20 mm 40 Minutes
30 mm 75 Minutes
40 mm 90 Minutes
Fish:
Temperature 55°C - 58°C
Thickness Time
10 mm 10 Minutes
20 mm 20 Minutes
30 mm 30 Minutes
40 mm 40 Minutes
50 mm 50 Minutes
60 mm 60 Minutes
Vegetables:
Temperature 80°C - 85°C
Type Time
Asparagus 25 Minutes
Potatoes 40 Minutes
Root vegetables 70 Minutes
Do not let the temperatures fall lower than indicated in the
table!
General
The SousVide method pasteurises the food at exact temperatures, ensuring that it
will keep for longer. After pasteurising, cool bag in ice water immediately and store
in the fridge at less than 7°C, freeze or eat immediately. Pasteurisation takes place at
a core temperature of about 62°C. The food generally cooks best at temperatures of
55°C - 65°C. There is a tolerance of plus 1°C if temperatures are set till 65°C, and plus 2
to 3°C by temperature over 70°C. This tolerance needs to be taken into consideration
while temperatures are set (e.g. set 72°C if 75°C are desired).
The cooking time depends on the thickness of the food
∙ The device will only operate correctly with the lid on.
∙ Increase time by at least 20% for deep-frozen food.
∙ All time information is approximate and should be adjusted according to taste.
∙ The time should be doubled for tough meat.
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