Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking

[Sous Vide Steba SV 1]

Sous Vide Steba SV 1


Sous-Vide
Stainless steel case
Removable non-stick bowl.
Volume 6 liters

- su vide professional way of cooking food in a vacuum package in a water bath
- cooking at low temperature
- maintaining temperature
- warming up

Sous vide cooks at a precisely set temperature (max.degree. Deviation)

Overdrying is practically excluded

Thanks to the "wrapped" cooking, foods retain their vitamins
minerals and natural taste

Timer

Precise electronic temperature control (40 - 99 ° C)

Dimensions:
External: 23 x 29 x 37.5 cm
Internal: 11 x 20 x 28.5 cm

Power: 500W

Sous VideSteba SV 2



Stainless steel body
Precise electronic temperature controller up to 99 ° C
Volume - 8 L
Temperature accuracy up to 0.5 ° C
Effective water circulation
Backlit LED display with indication:
- set temperature
- current temperature
- timer
Cooking up to 40 servings simultaneously
Thanks to the "wrapped" cooking, the products retain their vitamins, minerals and natural taste

Dimensions su view: 25 x 38 x 22 cm
Weight: 3.5kg
Power: 800W

Sous Vide
Steba SV 200 PRO




Stainless steel case
Temperature setting with an accuracy of 0.1 ° C
Continuous water circulation 7.5 l / min
Backlit LCD display with indication:
- selected temperature
- current temperature
- timer
Temperature up to 99 ° C
Volume - 12.5 L
Cooking up to 50 servings

Dimensions: 28.5 x 41.5 x 27

Sous Vide
Steba SV 100 PROFESSIONAL




Professional su look
Can be used in any container with a depth of 15 cm
For cooking 120 portions at a time

Heats 30 liters to 56 ° C in 45 minutes
Water circulation - 7.5 l / min
Backlit LED display with indication:
- set temperature
- current temperature
- timer time
Electronic temperature controller (adjustable from 5 to 99 ° C)
Heating accuracy 0.1 ° C

1500 W / 230 V ~
Dimensions: 32 x 14.5 x 13 cm
Weight: 2.0KG

Steba SV50

stainless steel case
Convenient control dial
Heat 20 l in 45 min to 56 ° C
Accuracy 0.5 ° C
Water circulation: 8.0 l / min
LCD display:
- temperature
- timer up to 99 h
Temperature setting up to 90 ° C
Compact, handy, mobile
Use in any container with a depth of 15 cm
Power: 800W
Weight: 1.2KG
Dimensions: 37.5 x 8.0 x 15.5 cm

Each product has its own temperature. And it must be set exactly in a degree.
for example
Meat and fish
56-57 g - a weak degree of readiness, with blood (for amateurs), but all harmful bacteria die.
58-59 g - medium degree of readiness (pink inside)
62-68gr - high degree of readiness

So I put it at 65 degrees.
Writes that it is impossible to set below 52, ​​because harmful bacteria may not die.
And a sample table

not a staff, but also interesting.
History of technology and some characteristics.

Added Saturday 26 Nov 2016 11:13 PM

Here's another thing I found ...

THE VERY FURIOUS DESKTOP DISPUTES this year are caused by a saucepan with a thermometer and a plastic bag. In other words, the sous-vide technique, vacuum cooking. They argue that life depends on it. In my childhood, they only talked about politics like that. “And what, and life depends on sous-vide,” said a friend with whom I shared a comparison, “as it goes, we will eat for the next hundred years.” And she's right!

In Europe, yes, in general, and in America, the average restaurant is completely disappearing. Italy alone still maintains its reputation, it is still delicious here, be it at least an eatery at a gas station.In other countries, it is almost impossible to find a diner with a decent hamburger or a bistro with a good gratin. But the real charm of the kitchen is precisely in this: he took refuge from the rain in a tavern that happened to be turned up - here you have a steaming soup, like at home, and the smile of the hostess. Gastronomic pleasures have remained in star restaurants or in new "bistro-chic" of the same star chefs. Everything is fine there - only without surprises, we know in advance what to expect.

Sous-vide is the salvation of our poor, overpopulated planet with global fast food from standardized, tasteless food.

Girls, but this device has become interesting to me) here I am reading and sitting for the 3rd day. I thought about the purchase.
The main thing that hooked me was that you can cook in reserve !!!

And for him you probably need to purchase another special device that will seal these packages?

Well, in general, as I understood what was needed. Such vacuum machines are available from Profi cook. I can't say the price, you have to look.
Maybe there are others, I don't know. We must ask)) but I already have such a device.
But I still ordered the suvidnitsa !! She really intrigued me !!
As I get it, I will take a picture and post it in this Temko)
I even bought a piece of meat today by a specialist so that I could cook)

Masha! With a new temkoy you! There are people who know how to infect others with their enthusiasm. You are one of those people. So go for it!

The main thing that hooked me was that you can cook in reserve !!!

I don’t understand ... For example, they cooked it in a vacuum for future use, cooled it, put it in the refrigerator. And when the guests came - to warm up, or what? Or just cold dishes? Explain to the teapot, please ...

The main thing that hooked me was that you can cook in reserve !!!

And how long can this "reserve" be stored and not spoil and retain its tasty properties?

I don’t understand ... For example, they cooked it in a vacuum for future use, cooled it, put it in the refrigerator. And when the guests came - to warm up, or what? Or just cold dishes? Explain to the teapot, please ...

It depends on what we have left in reserve. If the meat, and for example, froze it, then we take it out of the freezer, then in the sous-vidnitsa and heat it up, we defrost it. We take it out of the bag and in a hot frying pan or in a multi bowl, fried, quickly fried for a minute on each side and serve.
And if it was not frozen, then we just take it out of the bag and also fry for 1-2 minutes on each side.
If vegetables, then you can simply reheat either in a dish or in a microwave, but you need to pierce the bag so that the steam comes out.
This, as he writes, and I understood so))

And how long can this "reserve" be stored and not spoil and retain its tasty properties?

The shelf life depends on the temperature in the refrigerator. It can take a long time in the freezer. But just in the cell, writes up to 7-10 days.
Well, I cooked it for a week, I came home from work, I got it, I warmed it up in a micro, for example, and you eat)) min time)
But to cook you need to spend time, well, not your own, but suvidnitsy))
Girls, this is me for the time being purely theoretically, so I myself will try to represent it more precisely)

Girls, my new beautiful Sou-Vid Steba arrived yesterday
Everything is packed perfectly. The set includes a separate instruction in Russian and the second in other languages. There is also a Book of Recipes Sous-Vide Basik in Russian, and the second in other languages.
The build quality is excellent. There is no smell. She is very stylish !!! In a duet with a Shteba pressure cooker, they look very beautiful. It is not that big in size, considering the volume of the internal bowl is 6 liters.
Here is a photo report
Here is such a beautiful packaging


All books included + a welcome letter from the Steba firm



The sous-vidnitsa itself is packed in a bag



Includes two steel stands

The lid is not glass, plastic



The bowl is very solid, lightweight and without any scratches. The coating is even, slightly rough to the touch



Two marks inside the bowl



Here is a bowl in profile)



This is the internal structure, there is a round sensor, as in multicooker and pressure cooker





Here she is in all her glory))



Scoreboard



And of course a photo with your beloved Shtebochka

Mashun, congratulations on the new thing!
I'm interested in this, is it possible to cook in it only using the technology of sous-vide, or how can you use a slow one too, in the sense of its entire volume of 6 liters?

I bought a piece of meat in advance and it was waiting in the wings !!!
When I brought Su-Vid home, I thought for a very long time what to cook first))
After reading the instructions and a book with recipes, probably three times, I got down to business)

Made a marinade
Olive oil, balsamic vinegar, parsley, dry dill, red paprika and salt. All this was mixed in a separate cup.
Cut the meat into medium pieces, as the larger the piece of meat, the longer the cooking time. Therefore, the average))
Chopped the onion medium. I pierced the meat with a thunderbolt so that the marinade was better absorbed. I smeared the meat and left it, well, for an hour or so.
Then I put the whole thing in a vacuum bag and vacuumized it.
I have a Profi Cook device (bags were included).
This is how it all looks in the package



Put it in a bowl on a wire rack


I put a saucer on top so as not to float

She turned on the sous-vidnitsa 2 hours 65 gr. After graduation, she squeaked.
I pulled out and opened the package, the smell was awesome !!!

Here in finished form

Girls thank you all)) Yes, I will try to cook in it so that everyone understands what kind of miracle it is))

Mashun, congratulations on the new thing!
I'm interested in this, is it possible to cook in it only using the technology of sous-vide, or how can you use a slow one too, in the sense of its entire volume of 6 liters?

Liz, I myself wonder if it is possible to cook something else in it other than a vacuum. But according to the instructions, he writes that only in vacuum bags.
But you can make meat, chicken, fish, vegetables, even fruits)))
And in the video, the chef put everything together and cooked, but in different packages.

Great! Congratulations on your first meal of the brand new device! I just didn't understand why the saucer was needed, and what could come up?

I forgot to write, the meat turned out very tasty !! But the taste itself is very unusual. It reminded me of milk))) those are something tender milk))
And the smell of seasoning knocked off my feet when I opened the package)

Posted Saturday 26 Nov 2016 11:15 PM

Great! Congratulations on your first meal of the brand new device! I just didn't understand why the saucer was needed, and what could come up?

Galin, she crushed a bag of meat, writes in the instructions that if it comes up, then you need to put a plate on top))

Mash, isn't it necessary to insert the packages into the lattice cells so that they do not pop up?

Galin, she crushed a bag of meat, writes in the instructions that if it comes up, then you need to put a plate on top))

Oh, so it pops up inside the package?

Yes! the meat looks awesome! Is it possible to gradually lay out the recipes from the recipe book? It would be very interesting to look at them, since I am slowly mastering the technology of the sous vide in a slow cooker and I managed to find the recipes only those that walk on the Internet.

Mash, isn't it necessary to insert the packages into the lattice cells so that they do not pop up?

Liz, well, you can go to the cells, but I didn't))) I'm just learning
In general, in the video, the chef hides so he put all the packages without grates)

Oh, so it pops up inside the package?

Galin, but not inside the bag, but the bag in the water)

Yes! the meat looks awesome! Is it possible to gradually lay out the recipes from the recipe book? It would be very interesting to look at them, since I am slowly mastering the technology of the sous vide in a slow cooker and I managed to find the recipes only those that walk on the Internet.

Soooo! So if it is possible in a slow cooker, is it possible in a cartoon on the "Simmering" mode?

Soooo! So if it is possible in a slow cooker, is it possible in a cartoon on the "Simmering" mode?

Not longing is another.
There is a different temperature for each product. And it must be set exactly in a degree.
for example
Meat and fish
56-57 g - a weak degree of readiness, with blood (for amateurs), but all harmful bacteria die.
58-59 g - medium degree of readiness (inside pink)
62-68gr - high degree of readiness

So I put it at 65 degrees.
Writes that it is impossible to set below 52, ​​because harmful bacteria may not die.
Domannaya poultry must be cooked for at least an hour, while 65 gr.

Those it turns out, the higher the temperature, the drier the finished product comes out.
He writes vegetables, it is necessary to cook for 80 -85g.

And we are not "lazy" - we pour boiling water into a slow cooker, wait with a thermometer until it cools down or warms up to the required temperature, put in an evacuated bag with the product and measure the temperature of the "patient" a couple of times during cooking. In general, something like this. She made fish, she was fast. I think vegetables are also not a problem, since the slow one in light mode gives 80-85 degrees, but I have not tried meat. And the recipes are very interesting, especially the cooking times for different types of products. And more about spices: I read that spices should be put much less in the sous than in conventional cooking, since their aroma is revealed much brighter with this method of preparation.

Yes, you can't abuse the spice)) ok I'll post it well, read it)

[low enough permanent temperatures]

And we are not "lazy" - we pour boiling water into a slow cooker, wait with a thermometer until it cools down or warms up to the required temperature, put in an evacuated bag with the product and measure the temperature of the "patient" a couple of times during cooking. In general, something like this. She made fish, she was fast. I think vegetables are also not a problem, since the slow one in light mode gives 80-85 degrees, but I have not tried meat. And the recipes are very interesting, especially the cooking times for different types of products. And more about spices: I read that spices should be put much less in the sous than in conventional cooking, since their aroma is revealed much brighter with this method of preparation.

80-85 degrees are critically high rates for sous-vide technology. Sous-vide technology involves cooking products with low enough permanent temperatures... For example, fish can be cooked at 50-52-56 degrees, and eggs are pasteurized at 57 degrees (well, of course, the time intervals increase significantly due to low temperatures). It is under these conditions that the products are more juicy than with traditional methods of cooking at high temperatures. This method is quite beneficial for restaurants: there is no weight loss (i.e., they are minimal). And the spices used in cooking, due to the duration of cooking and not high temperatures, open up much wider and louder (again, savings).

An alternative to the sous-vide device (to some extent) can be a multicooker that can be adjusted in temperature mode to a degree. Professional sous vide devices are regulated to tenths of a degree (for example eggs "Benedict" are cooked at 64,5 degrees).

And the water poured into the sous vide bowl acts as a water bath 🔗Water_bath, which implies uniformity (no changes) in temperature. And so that there is no direct contact with water and the product is prepared in its own juices, vacuum packaging comes to our aid.

But the universal multicooker is certainly not bad. But if your family likes this method of cooking, then, of course, you should buy a sous vid. It's much more convenient.

[low enough permanent temperatures]

80-85 degrees are critically high rates for sous-vide technology. Sous-vide technology involves cooking products with low enough permanent temperatures... For example, fish can be cooked at 50-52-56 degrees, and eggs are pasteurized at 57 degrees (well, of course, the time intervals increase significantly due to low temperatures). It is under these conditions that the products are more juicy than with traditional methods of cooking at high temperatures. This method is quite beneficial for restaurants: there is no weight loss (i.e., they are minimal). And the spices used in cooking, due to the duration of cooking and not high temperatures, open up much wider and louder.

Solena, you're right. Even in the recipe book, he writes that the higher the temperature, the more the product is dried.
Vegetables are cooked at 80-85 degrees.
Meat and fish products, it is necessary to cook up to 68 degrees.
But still it is advised not to cook below 52 grams, as harmful bacteria that live in fish, meat, etc. may remain.

I will subscribe to Temka.

Mashun, what an interesting device!
I congratulate you on your purchase and will be happy to watch the topic

I'm glad that they came to my place))) Thank you))

But still it is advised not to cook below 52 grams, as harmful bacteria that live in fish, meat, etc. may remain.

Agree . I read about 50 degrees in technological charts from the Americans, but for my personal use this figure confused me and I used 54 degrees for trout.

So I want to make fish. And I planned to put 55 minutes, maybe I'm a big coward))
At 50 it is impossible at all !!! Maybe the Americans can, but our fish is better not needed))

[at relatively low and constant temperatures and in its own juice]

Let me get in, as I have already tried to cook using this system

It all depends on where and how, and for whom the sous vide is prepared. One thing for restaurants, another for home! And a temperature of 85 * C is not critical! It's just that the cooking time will be shorter, which will not disturb the structure of the food. I made such a conclusion while conducting my experiments and watched many videos on cooking in a suvidnitsa - even there the chefs, depending on the product, set the temperature to 50 * and 76 * and so on ... And you need to cook to a certain temperature inside the product, for meat one, for fruits it is different - both time and temperature.

And it's good to have a constant temperature appliance. I took an Orson processor for this and cooked it in "sous-vide" pork ham in the Oursson processor https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197790.0 , the temperature was constant high, the time was shorter - the result was pleasing.
If you set the constant temperature lower, the cooking time will be much longer, since the temperature of the meat inside should in any case reach the degree of cookiness of the meat.





The topic is interesting, the method of preparing food is also interesting and is still subject to study in various sources

In any case, the principle provides for the preparation of products at relatively low and constant temperatures and in its own juice!

Tatyana, it's good that you came to us)) your opinion is very valuable for all of us))

Masha, I have read and seen a lot of things on this topic. The very first dish "sous-vide" type was prepared by me many years ago - natural meat and fish in a bag in a saucepan zepter in hot water, then this method was not called so actively "sous-vide" "I bought a vacuum cleaner Zepter and a film for it, and it says that you can roll the meat into a vacuum and boil it - that's how it all started ...
Then I cooked simply "on a whim", not knowing any rules - but it always turned out deliciously, naturally

Admin, it is clear that the end of the cooking time will be the moment when the temperature in the central part of the product (deep layers) is reached. But temperatures higher than those prescribed for the dish not only shorten the cooking time, but also disrupt the structure of the product (in the upper layers) expected by low temperatures. Oh, how I wrapped up a phrase.

I already wrote that I used this cooking technology (though I never bought the device in the end). But somehow she did not become "the big love of my table". Therefore, she did not buy a sous-vid. Although ..... there is a lot of it for what you can use

Here, I also really liked the taste. I already wrote, it's not so usual after fried, stewed meat.
But it's very good to change the taste sensations, otherwise everything gets boring))

In general, I really like cooking in a vacuum. True at higher temperatures.

In general, I really like cooking in a vacuum. True at higher temperatures.

I like to pre-marinate the meat, then cook the sous vide - or add flavorful vegetables to the bag for flavor. Sous-vide chefs use the same method.

And if I have a temperature of 60 * in one cartoon and from 70 * in another with a step of one degree ... then I need this vacuum device with bags?

Tatyana, what kind of film is this?

Tatyana, what kind of film is this?

Masha, special film for vacuum seaming by a vacuum cleaner. It is different, and in bags and rolls. I recently bought on ozone in rolls, only the dimensions need to be looked at under your vacuum cleaner

So this tape still needs a vacuum cleaner? How then to remove the air?

So this tape still needs a vacuum cleaner? How then to remove the air?

Right! We buy a vacuum cleaner (I have a Zepter and I don’t remember which one yet), and to it we take a film for seaming Air and remove it with a vacuum cleaner and then we seal it tightly, and then we cook it into water.Therefore, the device is called a vacuum cleaner, which first pumps out air, creates a vacuum, and then seals packages.

Well)) I looked at my yulmart. Packages cost 530 rubles 50 pcs. Medium size.

And if I have a temperature of 60 * in one cartoon and from 70 * in another with a step of one degree ... then I need this vacuum device with bags?

And I took baking bags. And I did a vacuum in a deep bowl (I spied it in the Internet) until I remembered that my marinator was doing a vacuum. The only thing was that I tied the edge of the bag in a knot.

Bowl method:
- we put all the necessary products and seasonings in the package;
- pour water to the top into a deep bowl or saucepan;
- we lower the prepared bag of food into the water almost to the upper edge of the bag. CAUTION! Water must not get into the bag. Air under water pressure is squeezed out of the bag from all sides;
- we grip the edge of the bag in our hand, raise it above the water and tie it in a knot. This method has never let me down.

And I took baking bags. And I did a vacuum in a deep bowl (I spied it in the Internet) until I remembered that my marinator was doing a vacuum. The only thing was that I tied the edge of the bag in a knot.

When I’m too lazy to go for a vacuum cleaner, I do it simply: I put the bag on the table, and from the bottom edge of the bag with food I simply squeeze out the air with my hands, gradually, until the upper edge of the bag is collected in a tube in my hands, I tie the bag with a knot or thread - done! Time for everything - about everything - a few minutes
But nevertheless, it is impossible to pump out the air very strongly, otherwise the bag will break during cooking - after all, the meat increases in volume during cooking at the very beginning

In how Temka - that all hooked! And about the vacuum in the net, it looked like this: we take a zip-lock bag (self-closing) into it the product, then into a deep bowl of water (water displaces air from the bag with the product), then we close the zip-lock almost to the end, and into a small insert the remaining hole in the cocktail tube and suck out the remaining air through it and close the bag. Quite wow, a vacuum comes out (I compare it with a household vacuum sealer from the clathronic company, which is usually just too lazy to get it for one or two sachets)

Posted Saturday 26 Nov 2016 11:19 PM

Virgin! And there is also a question "almost" in the topic. Nobody tried the thermostat what they take for yogurt makers (manufacturer Ukrrele, Dnepropetrovsk) to use in a liquid medium? According to the instructions, it seems like it's impossible, but suddenly who had experience or an idea of ​​how to seal it for use in sous vide technology? (again, in the net I saw a video of how foreigners use something like that for a home sous, but everything is in a foreign language, so only the idea is clear)

Virgin! And there is also a question "almost" in the topic. Nobody tried the thermostat what they take for yogurt makers (manufacturer Ukrrele, Dnepropetrovsk) to use in a liquid medium? According to the instructions, it seems like it's impossible, but suddenly who had experience or an idea of ​​how to seal it for use in sous vide technology? (again, in the net I saw a video of how foreigners use something like that for a home sous, but everything is in a foreign language, so only the idea is clear)

I know there is a special thermo-relay for such a case. Wasp showed in the topic about slow motion. She ordered it on Ibei. And Ukrainian will not work))

Thank you! I read the topic about the slow ones more closely, but I still have to think about how to adapt it, since this thermal relay is already available, and unfortunately I am not friends with orders from foreign sites - oak - oak in "aglitskiy", etc. ...
By the way, your Shtebochka in our stores is declared as a slow cooker (someone asked if it could be used as a slow cooker). So the casserole is universal. Eh, if there weren't two slow cookers, two multicooker and rice cookers - I would take it without looking, because even the price is not critical!

Yeah, that means he writes a slow cooker, so maybe you can just cook in it, it's very, very interesting)
By the way, the price is not that high. If we take into account all the advantages of the sous-vidnitsa) and if it can be used as a slow cooker, then 2 devices in one and it is not at all expensive)

Regarding the Ukrainian thermorelle, I think he won't be able to handle a slow cooker. You read the manual. A 15-50 watt yogurt maker is one thing. And then a slow 200-300 watts.

Girls, and I just read the instructions once more and thought that the sous-vidnitsa would be very good to use as a bain-marie. I set the desired temperature in it and it will keep the dishes lukewarm as needed.

This is so my thoughts aloud, what if I still need it ???

Masinen Can you tell me how much the cup's coating causes a feeling of deep satisfaction? Well, how strong is it in the wash?

In general, the coating is good and so rough to the touch.
By the way, in the recipe book he writes that the sous-vid can be used to heat food.

[chicken breast]

chicken breast


Girls, you just have no idea how soft and juicy breasts turned out !!!
Recipe posted
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=296621.0

Now it has cooled down, so it has remained the same juicy. And delicious !!!! Like boiled pork !!!

Girls, you just have no idea how soft and juicy breasts turned out !!!
Now it has cooled down, so it has remained the same juicy. And delicious !!!! Like boiled pork !!!

How can I imagine it! I confirm - very tasty and juicy!

Glancing at the curb-chest - rushed to the store. I am already marinating and bringing my slow to temperature - boom to do!
Regarding the thermal relay, I contacted the manufacturer and he made me happy:
Question: Tell me, please, if there is a need to immerse the remote sensor of the thermostat for a yogurt maker in a liquid, can it be additionally sealed and with what? (silicone, epoxy, etc.) and how will this affect the measurement accuracy?
Answer: Silicone, epoxy resin - yes, you can. Accuracy will not be affected. If only a very large layer is applied, the reaction rate to temperature changes may decrease.
Question: Can I use a thermostat for yogurt makers (10A) for electrical appliances with a power of 300-600 watts? The power of yogurt makers is small, but judging by the current strength possible for the thermostat, can it pull more powerful electrical appliances?
Answer: 10A is (depending on voltage) about 2kW, so of course
300-600W permissible load for it.
All! We will electrify the process of adjusting the tesperatura and turn the slow-cooker into a saucer.
Many thanks to the author of this temka MASINEN for the magic pendel!