Sonadora
Steba SV2 refused to work for me today. The temperature is gaining, but the pump does not seem to pump - there is no water circulation. The unit itself hums a lot. Try to pour water at 65-70C degrees and add citric acid ??
Mandraik Ludmila
Quote: Sonadora
Try to pour water at 65-70C degrees and add citric acid ??
Manya, try it, it won't get any worse, but it might work like that
francevna
Sonadora, Manya, what has the sous-vidnitsa earned?
I get an error E04, the pump does not work and does not heat the water.
Sonadora
Quote: Mandraik Ludmila

try
Buttercup, Luda, I tried it. Thanks for the support.
Quote: francevna

did the sous vidnitsa work?
francevna, Alla, earned. She poured hot water to the maximum, poured in 100 grams of citric acid. She let it stand for a while, and then turned it on. The pump started creaking. Now I'm running it at 80C with a lemon.
Mandraik Ludmila
Manya, God forbid that I would continue to work
Sonadora
Buttercup, yes. I have a backup plan "B" in the form of Steba's multi-pressure cooker, but here it is more convenient. and fits more
francevna
Manya, happy for you and sous-vidnitsa.
And what should I do with this error E04
I hoped that men who knew would tell me, but apparently they do not read the topic.
Mandraik Ludmila
Alla, and looked in the instructions? At the end there is usually a list of errors and a way to fix them. I got a submerged sous-vide




Alla, I now read it in the tyrnet, the multicooker has an E4 error, this is a malfunction of the temperature sensor, they offer to disassemble and clean it Try pouring hot water with lemon, the sensor may be cleaned, if it certainly will not get worse
francevna
Sonadora, Manya, I can't find the instruction. If it's not difficult, take a picture of the instructions, the error page.
Sonadora
francevna, Alla,

Cu View Steba SV1, SV2, SV200, SV100 PRO / SV50 - SousVide, vacuum cooking
francevna
Sonadora, Manya, thanks for the instruction.
The water was poured to the risk of max, the water warmed up to a temperature of 37.7 ° and began to issue E04.
Sonadora
Alla, can pour hot water 70-75C and pour citric acid?

I have a Boshevsky kettle, it is enough for the sensor to be covered with minimal plaque, it begins to live its own life.

francevna
Quote: Sonadora

Alla, can pour hot water 70-75C and pour citric acid?

I have a Boshevsky kettle, it is enough for the sensor to be covered with minimal plaque, it begins to live its own life.

I want to try, but there is not so much citric acid. Shops are far away, it is raining heavily outside, and ice under water. I'll do it later.
Sonadora
Maybe not so much? My husband said yesterday that I got excited, 2 tsp would be enough for such a volume.
Descaling agents for a washing machine or PPM can also probably be used here.
francevna
Quote: Sonadora
Descaling agents for washing machines
I use only citric acid, I forgot to replenish the supply.
OhiAh
Masinen and all STEBA SV2 owners, help me figure it out, please. I want to buy STEBA SV2. Temperatures are needed from 20 ° C. On various sites they write that in STEBA SV2 the operating temperature range is from 20 to 99.9 ° C or from 40 to 99 ° C. So what's the lowest temperature? I downloaded the instruction for STEBA SV2. There is also no information on the lowest t ° C. Or maybe there are Suvidnitsa from other manufacturers with min. t = 20 ° C? Tell me please.
Masinen
Nina, good day!
I don't remember what is the lowest temperature in CB2
I now have a submersible CB50
I can turn it on and see.

If I am not mistaken, then in SV 2 the initial temperature is exactly lower than in SV1, and there is 40 g

OhiAh
Quote: Masinen
I can turn it on and see.
You take your time. I still won't buy until 15-17.08.19. As there will be time and opportunity, please take a look.




Quote: Masinen
I now have a submersible CB50
Maria, why did you buy another submersible sous-vide + for stationary? Which one is more convenient?
Masinen
Nina, submersible bought, because of its compactness.
As a result, I was left with one submersible)
francevna
Again problems with my Su-vid Steba CV2.
I set the temperature to 63 °, it works in the range of 62.8-64.5 ° during cooking, but there is no water circulation, although the icon on the display shows that the fan is working, it does not give an error. The husband blew through the tube, the air passes freely.
I have already cooked twice without water circulation, the ham is delicious.
Can anyone come across such a problem?
Masinen
francevna, Alla, have you been cleaning the machine for a long time?
francevna
Masinen, Maria, I rarely cook, my husband removed the side plate inside, like there is no scale.
I applied a rubber tube to the hole at the bottom, blew into it, the air passes, falls on top of ... I don’t know what is the correct name.
But I did not understand how the water circulates.
Maybe you need to fully untwist it?
Maria, how did you descale this device?
Masinen
francevna, with citric acid set to the maximum and drove for an hour or something.

If the husband can, he can make it out. And see why the water is not circulating.

You can cook in it even without circulation, just the temperature will not be kept constant,
The error will be higher, as in st1.
yahont
There is silence in the topic🙄, but I hope that someone will respond to my question. I made ham with the addition of nitrite salt. How much can you store in a vacuum in a refrigerator? Recently I bought a submersible sous-vide, read the whole topic, a lot of useful information, but I did not find an answer to my question у I ask experienced and caring people 😊
Masinen
yahont, two weeks, you can definitely store it in a vacuum.
Anna1957
I just had a juicy chicken for 3 weeks in a vacuum bag after I transferred it from the freezer to the refrigerator. Everything was normal.
yahont
Quote: Masinen

yahont, two weeks, you can definitely store it in a vacuum.
Masinen Maria, Anna 1957! Thank you very much for the informative and quick response👍

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