Steba Sous-Vide Garstab SV 60 Instruction Manual

1. Introduction

This manual provides essential information for the safe and efficient operation of your Steba Sous-Vide Garstab SV 60 immersion circulator. Please read these instructions thoroughly before first use and retain them for future reference.

2. Safety Instructions

Observe the following safety precautions to prevent injury or damage to the appliance:

• Always ensure the appliance is connected to a grounded power outlet.
• Do not immerse the entire unit in water; only the stainless steel heating element and pump section are designed for immersion.
• Keep the water level between the MIN and MAX markings to prevent damage to the unit or overflow.
• Do not operate the appliance if the power cord or plug is damaged.
• Keep children and pets away from the operating appliance.
• Always unplug the appliance before cleaning or when not in use.
• Use caution when handling hot water and food bags.

3. Product Components

This image displays the Steba Sous-Vide Garstab SV 60, an immersion circulator, shown with its sleek black and stainless steel design. The top control panel features an LED display and touch controls, illuminated with different colors (pink, blue, green) indicating operational status. A robust clip for attaching to cookware is visible on the side.

A side view of the Steba Sous-Vide Garstab SV 60, highlighting the adjustable clip used to secure the device to the side of a cooking pot. Clearly visible are the "MIN" and "MAX" water level indicators on the stainless steel section, crucial for safe and effective operation.

This detailed view shows the touch control panel of the Steba Sous-Vide Garstab SV 60. It features a digital LED display showing "SET" temperature (125.7) and "CURRENT TEMPERATURE" (56.0). Below the display are touch-sensitive buttons for temperature/time adjustment (+ and -), mode selection (M), power (I), and settings (gear icon).

The Steba Sous-Vide Garstab SV 60 consists of:

• Control Panel: Digital display and touch buttons for setting temperature and time.
• Immersion Circulator Body: Houses the heating element and water pump.
• Adjustable Mounting Clip: Secures the device to various pot sizes.
• MIN/MAX Water Level Markings: Indicate the safe operating water range.
• Power Cord: For electrical connection.

4. Setup

1. Unpack: Carefully remove the Sous-Vide Garstab SV 60 from its packaging.
2. Attach to Pot: Secure the adjustable mounting clip to the side of a heat-resistant pot or container. Ensure the device is stable.
3. Fill with Water: Fill the pot with water. The water level must be between the "MIN" and "MAX" markings on the stainless steel part of the device. Do not exceed the MAX line to prevent overflow when food is added.
4. Connect Power: Plug the power cord into a suitable grounded electrical outlet. The display will illuminate.

5. Operating Instructions

The Steba Sous-Vide Garstab SV 60 is shown immersed in a clear cooking pot, actively circulating water. Two vacuum-sealed bags containing meat (steak and chicken) are visible in the water, demonstrating the typical use of the device for sous-vide cooking.

1. Power On: Press the power button (I) on the control panel to turn on the device.
2. Set Temperature: Use the '+' and '-' buttons to adjust the desired cooking temperature. The set temperature will be displayed.
3. Set Time: Press the 'M' (Mode) button to switch to time setting. Use the '+' and '-' buttons to set the desired cooking duration. Press 'M' again to confirm or return to temperature setting.
4. Start Heating: Once temperature and time are set, the device will begin heating the water to the target temperature. The current water temperature will be displayed.
5. Prepare Food: While the water heats, prepare your food. Season and vacuum-seal your ingredients in food-grade bags. Ensure all air is removed from the bags.
6. Add Food: Once the water reaches the set temperature, carefully place the sealed food bags into the water bath. Ensure the bags are fully submerged and not blocking the water circulation.
7. Cooking Process: The device will maintain the precise temperature for the set duration. The timer will count down.
8. Finish Cooking: When the timer expires, the device may beep or stop heating. Carefully remove the food bags from the water bath.
9. Post-Cooking: For many foods, a quick sear in a hot pan after sous-vide cooking can enhance flavor and texture.
10. Power Off: Press and hold the power button (I) to turn off the device. Unplug from the power outlet.

6. Maintenance and Cleaning

Regular cleaning ensures optimal performance and longevity of your appliance.

• Daily Cleaning: After each use, unplug the device and allow it to cool. Wipe the exterior with a damp cloth. The stainless steel immersion part can be rinsed under running water. Do not use abrasive cleaners.
• Descaling: Over time, mineral deposits may accumulate on the heating element. To descale, fill a pot with water and add white vinegar (e.g., 1 cup vinegar per gallon of water). Attach the circulator, set the temperature to 60°C (140°F), and run for 30 minutes. Rinse thoroughly afterward.
• Storage: Ensure the device is completely dry before storing. Store in a cool, dry place.

7. Troubleshooting

8. Specifications

An illustration of the Steba Sous-Vide Garstab SV 60 with its key dimensions indicated: 35 cm (13.78 inches) in height, 6 cm (2.36 inches) in width, and 9.5 cm (3.74 inches) in depth. This provides a clear understanding of the device's physical size.

• Model: SV 60 (05-26-00)
• Brand: Steba
• Capacity: Up to 20 Liters (water bath volume)
• Wattage: 1200 watts
• Item Weight: 0.9 Kilograms (approximately 1.98 pounds)
• Control Method: Touch
• Upper Temperature Rating: 95 Degrees Celsius
• Product Dimensions (LxWxH): 3.74 x 2.36 x 13.78 inches (9.5 x 6 x 35 cm)
• Color: Stainless steel/black

9. Warranty and Support

For warranty information, technical support, or service inquiries, please refer to the warranty card included with your product or visit the official Steba website. Keep your proof of purchase for warranty claims.