Steba sv 2 [14/52] Cleaning and care

Further processing

Preservation: Cool meat in ice water immediately after pasteurising.

It can then be stored in the fridge for several days (fridge temperature of 7°C = 5

days, fridge temperature of 5°C = 10 days) without loss of quality or frozen in the

freezer compartment.

To thaw, place the vacuum-packed food in the device at approx. 55°C and thaw it out

in the bag. Then remove from bag, eat immediately or briefly

sear.

Eating immediately: Of course, the meat can also be eaten immediately after Sous-

Vide cooking, or seared on each side for no more than 1 minute in an extremely hot

frying pan with a little sunflower oil. The shorter the frying time, the juicier the meat.

The meat can also be brushed with oil and scorched with a butane gas burner. Now

season with salt.

Allow meat to relax for approx. 2 minute before cutting.

Backwards cooking: If the raw meat is briefly fried, seasoned and vacuum packed,

it is ready for eating after SousVide cooking.

You can also prepare a seasoned red wine / balsamic vinegar stock, add it to the meat,

vacuum pack and cook using SousVide.

Cleaning and care

After using, the device must be cleaned.

∙ Unplug the device

∙ Empty the water

∙ Never immerse the device into water

∙ Fill in clean water with some detergent and run the device for some minutes. Wash

it down with clean water and let the device dry.

∙ Do not use aggressive or scouring cleaning agents.

∙ Wipe lid and surface of housing with a damp cloth.