Steba SV 50 - Инструкция по эксплуатации - Страница 11

11

SousVide

SousVide is a way of slow-cooking vacuum-packed food at low temperatures over 
a long period. The current consumption with cold water, which is heated to 63°C is 
120 watts/hour! The vacuum packing, the long cooking time and the transfer of heat 
from the water to the food from all directions retains its vitamins, natural flavour and 
succulence! 

Only vacuum-sealed food can be warmed in this device. 
Pay attention to a thick weld.

Generally

Please read the instruction manual carefully and keep it at a safe 
place. When the appliance is given to another person the instruc-
tion manual should be passed to that person, too. Only use the 
appliance as described in the instruction manual and pay atten-
tion to the safety information. No liability  for damages or acci-
dents will be accepted, which are caused by not paying attention 
to the instruction manual.

Safety information

 ∙

Do not let the temperatures fall lower than indicated in 
the table!

 ∙ Hang the sous-Vide cooker in a pot. The pot must be as high 

that the device hangs into the water up till the marking “max” 
and a distance of at least 1 cm to the ground is kept not to 
block the water circulation.

 ∙ Connect the appliance to an earded wall socket and operate it 

only in accordance with the specifications on the rating plate.

 ∙ Do not use if the cord or appliance is damaged. Always check 

before using the appliance! 

 ∙ Please fill the appliance with warm water before use. 
 ∙

The appliance can be used by children aged 8 and above 
and persons with limited physical, sensory or mental capa-

bilities or lack of experience/knowledge, provided that are su-