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Steba SV1 - SousVide Manual

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Temperaturen må ikke falde under den angivne værdi som
angives i tilberedningstabellen!
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 25 minutter
Kartofler 40 minutter
Rodfrugter 70 minutter
Generelt
Med SousVide-metoden pasteuriseres maden ved nøjagtige temperaturer, hvorved
holdbarheden forlænges.
Efter pasteuriseringen afkøles poserne straks i isvand og opbevares derefter i køles-
kabet ved under 7° C, fryses ned eller spises straks. Pasteuriseringen sker ved ca. 62° C
kernetemperatur. Generelt udvikles levnedsmidlet bedst ved temperaturer på mellem
55° C - 65° C. Temperaturer indtil 65°C har en plus-tolerance på 1°C. Ved temperatu-
rer på 70°C og mere, plus 2-3°C. Denne tolerance bør der tages hensyn til ved tempe-
raturindstillingerne (indstil f.eks 72°C når der ønskes en temperatur på 75°C).
Kogetiden afhænger af levnedsmidlets tykkelse
∙ Apparatet fungerer kun rigtigt, når låget er lagt på.
∙ Ved dybfrosset vare forlænges tiden med mindst 20 %.
∙ Alle tider er ca.-værdier og bør justeres efter egen smag.
∙ Ved sejt kød fordobles tiden.
… 34 …


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