16
The cooking time
depends on the thickness of the food
∙ 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.
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
35 Minutes
Potatoes*
70 Minutes
Root vegetables*
110 Minutes
* diced
Do not let the temperatures fall lower than indicated in the
table!
Please note that the times shown in the operating instructions and the recipe booklet
are recommended minimum times that the food should stay in the device,
when the
appliance has already been filled with hot (tap) water.
Filling the appliance
with cold water will increase the times by approximately 30 minutes. Always, fill the
sous-vide cooker, including the food, with water up to the marking “max”. Thus, it
can be ensured that the set temperatures can be kept within the sous-vide cooking
field of 65°C with a precision of +/- 0,5°C. The food that is being cooked can be put
into the water bath immediately after filling, and can remain in the water for well
beyond the specified minimum times without the required core temperature rising
above the temperature setting due to the sous-vide method.
Steba tip
If you insert several vacuum bags with different cooking times and qualities of meat,
you should mark them previously. At 62°C you can leave the meat in the pot and
remove any if necessary, without any change of the consistency of the meat.
Summary of Contents for SV 50
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