The SEVO & its individual parts

Barbecue 13. March 2025

The SEVO & its individual parts

The SEVO is more than just an electric barbecue - it is a real innovation for anyone who doesn't want to compromise on performance and convenience when barbecuing. But what's actually under the hood of this high-tech grill? In this article, we take a closer look at the SEVO and show you which high-quality components make it so special. From the powerful heating element to the sophisticated design - find out why the SEVO sets new standards and takes your barbecue experience to the next level.

What exactly does the thermometer show?

A core thermometer or roasting thermometer can be used to measure the core temperature of various foods. With meat or fish, you can determine whether the desired degree of doneness has been reached. The advantage: you don’t have to cut open the piece of meat to see if it is cooked through. As a result, the piece not only looks good when served, it also does not lose all its juices during cooking. A roasting thermometer is particularly useful for large roasts or when preparing delicate cuts of meat.

How does the thermometer work?

A roasting thermometer has a spike that is inserted into the
meat. The spike is inserted into the thickest part of the
meat and the display shows the core temperature. If you are cooking meat on the bone, make sure that the spike does not touch the bone, as this will distort the temperature.

The top menu items are:

Simple
heating (0-320 °C)

Double heating
(330-500 °C)

Timer

Core thermometer

NORMAL REFLECTOR SHELL

The heat hits the water and is radiated in all directions. Heat is lost in the process.
The grease drips into the reflector bowl and the mixture of grease and water makes reflection even more difficult. The maximum heat decreases.

INNOVATIVE REFLECTOR SHELL

The maximum heat does not change. A full 700 °C is currently possible directly on the heating coil. Thanks to the innovative reflector design, we ensure 500 °C on the food.
Thanks to the shape of the reflector islands, the heat rays are ideally reflected so that hardly any heat is lost.
The fat drips into the water instead of burning on the hot material – even on the islands thanks to the innovative shape. This reduces the formation of smoke. The water can be poured in anywhere, the arrangement distributes the water automatically.

How to make roast beef pink

The temperature that reveals the perfect degree of doneness varies from meat to meat. If you want it to be English roast, the meat should be removed from the grill at 48-50 °C. For medium rare roast beef, the meat should have a core temperature of 52-55 °C. It is fully cooked at 60-62 °C.

The situation is different with roast beef , which is only perfect at a temperature of between 80 and 85 °C.

The optimum temperature for pork fillet is between 65 and 70 °C.

For veal loins , it is between 60 and 65 °C.

The temperature for poultry is generally higher than for all other types of meat. Chicken should have a core temperature of 80 °C and duck or turkey 80 to 85 °C.

With goose , you have to decide whether the meat should be well done or pink. At a temperature of 90 °C the goose is done, at 75 to 80 °C it is still pink.

The precise temperature control is a particular highlight for slow-grilled dishes. Set according to the recipe, place the thermometer in the meat, turn on the timer – and off you go with a complex dish that is guaranteed to be a success.

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