Items Supplied; Sous-Vide; What Is Sous-Vide; Advantages Of Sous-Vide - Silvercrest SVSV 550 A1 - IAN 115124 Bedienungsanleitung

BB53B6RXV 9LGHB%ERRN 6HLWH  6RQQWDJ  $XJXVW    
~ To avoid any risk, do not make modifi-
cations to the product.
FIRE HAZARD
~ Before turning the device on, place it on
a level, stable, dry, heat-resistant sur-
face.
~ Continuous monitoring during operation
is not necessary; it should however be
checked regularly. This applies in par-
ticular when very long cooking times
are set.
DANGER! Risk of injury
through burning!
~ Only transport the device when it has
cooled down.
~ Do not reach into the water with bare
hands when you place the bag into or
remove it from the water bath.
~ Wait for the device to cool down before
cleaning.
WARNING! Risk of material
damage
~ Never operate the Sous-Vide Cooker
without water. This could result in the de-
vice overheating.
~ Only place sealed foods into the water
bath. Penetrating water would have a
negative effect on the food, and could
spoil it.
~ The lid ...
... is fragile.
... may crack if exposed to sudden tem-
perature changes. So allow both to
cool before immersing them in water.
~ Never place the device on hot surfaces
(e.g. hob plates) or near heat sources or
open fire.
~ The device is fitted with non-slip plastic
feet. As furniture is coated with a variety
of different varnishes and acrylics and
treated with different cleaning agents,
we cannot rule out that some of these
substances could damage and soften
6
GB
the rubber feet. If necessary, place a
non-slip mat under the device.
~ Do not use any astringent or abrasive
cleaning agents.

4. Items supplied

1 lid|2
1 bottom grid|3
1 separating grid|10
1 water container|4
1 base unit|6
1 mains power cable|9
1 operating instructions

5. Sous-vide!?

5.1

What is sous-vide?

The dream of every hobby cook: a steak that
is pink and juicy on the inside, crispy on the
outside. But unfortunately it does not always
work using conventional methods, or it re-
quires exact timing. Sous-vide makes cook-
ing easier, and almost always yields perfect
results.
In principle, sous-vide is nothing more than
the slow cooking of vacuum-sealed food.
On the one hand, sous-vide is a very simple
method for achieving excellent results when
preparing food. On the other hand, sous-
vide is a clear rejection of the "quick quick"
attitude of our age.
Professional cooks have been using this
method for many years. With the new Sous-
Vide Cooker, this cooking method is now
also affordable for hobby cooks at home.
5.2 Advantages of sous-
vide
• By precisely setting and maintaining the
temperature of the water bath, the cook-
ing process is directly matched to the
structure and characteristics of the food.