Kemar Sous Vide KSV-160 Gebrauchsanleitung Seite 25

Guidance on different cooking times
Please keep in mind: The cooking times are only based on estimates.
In order to find your individual taste, feel free to experiment with the times.
The cooking time always depends also on size and strength of the dishes.
Dish Temperature
Poultry 65-85°C
Beef from 50°C and higher Approx. 1-8 hours
Lamb from 50°C and higher Approx. 1-8 hours
Pork 60-85°C
Fish 50°C and higher
Vegetables from 85°C and higher Approx. 1 hour
Preparation with the sous-vide method
Make sure that the device is positioned on a plane surface. Connect the device to an elec-
trical outlet and press the switch. The device beeps and the display panel lights up.
The basic setting is automatically set to 50°C.
Fill the inner pot with water until the needed level is reached. Replace the lid onto the pot.
Always make sure that the maximum filling height is not exceeded.
Via the cooking menu, select the sous-vide setting. Press the menu button until sous vide
lights up.
In order to set the temperature, press the arrow keys up or down until the desired tempe-
rature is displayed.
In order to choose the time, press the arrow keys up or down until the desired time is
set. Each time you press the button, time moves forward by 10 minutes. Keep the button
pressed down in order to set time leaps faster.
When you have made the desired settings, press the start button in order to initiate the
cooking process. The warm-up process is activated.
The device needs some time to reach the set temperature. Put the food into the inner pot
only then. A red light on the display panel indicates that the set temperature has been
reached. The device beeps three times and the red light stops blinking.
The device is now ready to prepare your food.
Time
Approx. 2 hours
Approx. 8-10 hours
Approx. 1 hour
Time of warm
keeping
Approx. 2-3 hours
Approx. 6-10 hours
Approx. 6-10 hours
Approx. 6-12 hours
Approx. 1 hour
Approx 2 hour
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