SEVERIN SV 2447 Gebrauchsanweisung Seite 11

∙ Caution: Do not operate the appliance
unless the water tray and rack have been
properly fi tted
∙ Always use an oven cloth when removing
the water tray. Caution: When removing
the lid, beware of escaping steam and
drips from hot condensation water: there
is a danger of scalding.
∙ Do not move the appliance unless is has
completely cooled down.
∙ No responsibility is accepted if damage
results from improper use, or if these
instructions are not complied with.
Vacuum cooking
With vacuum cooking, the food is sealed
inside a vacuum bag and cooked at low
temperature in a water bath. The ideal
temperature range for such cooking is 55° to
65°C. Pasteurisation of the food is achieved
at a core temperature of 62°C. Heating food
evenly results in the perfect consistency
of the entire content, so that the juice and
fl avour remain largely unaffected.
As vacuum cooking is carried out at low
temperatures, hygiene and quick processing
of the food are essential. Once vacuum-
cooked, the food must be either consumed
immediately, or cooled in iced water and
then deep-frozen or stored in a refrigerator at
a temperature of below 3°C.
Only high-quality vacuum bags suitable for
both deep-freezing and heating must be
used for vacuum cooking.
Before using for the fi rst time
Remove any packing materials completely,
and clean the appliance as described in the
section Cleaning and care below.
Operation
Temperature control
At temperatures of up to 65°C, there is a
variation of plus 1°C. With temperatures
exceeding 70°C, there is a variation
of plus 3°C. These factors should be
considered when setting the temperature;
eg if a temperature of 73°C is needed, the
temperature control must be set to 70°C.
Filling with water
∙ Put the water tray in the appliance and
place the rack inside the tray.
∙ Fill the tray with warm water. This
shortens the time before the required
cooking temperature is reached. Note: it
may take several minutes for the built-in
sensor to register the current water
temperature. With the use of cold water,
the cooking times specifi ed in the table
below will increase by at least 30 minutes.
∙ When fi lling the tray with water, always
observe the Min and Max markings. A
minimum of 2.6 litres of water is required,
the maximum being 5.6 litres.
∙ When fi lling the tray, keep in mind that the
water level will rise as the food bags are
added. We therefore recommend using
a smaller amount of water and then, if
required, adding more warm water up to
the maximum mark after the bags have
been put in.
Adding the food to be cooked
∙ Place the vacuum bags containing the
food into the appliance.
∙ Ensure that they are covered with water
at all times. Should you see a bag fl oating
on the surface, put a suitable weight (eg a
plate) on top of it.
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