Silvercrest VIDE SV 120 A1 Bedienungsanleitung Seite 32

3) Press the
sucks the air out of the bag. As soon as all the air is sucked out, the green
control lamp
now seals the bag.
4) If both control lamps
the lid catch
bag.
NOTE
► You can stop the vacuuming process at any time by pressing the
at any time. The green control lamp
button
If the appliance has already switched to the sealing process and the red
control lamp
The appliance then stops the sealing process.
► Once you have sealed 5 bags in a row, allow the appliance to cool down
for about 1 minute.
During this cool-down phase, you cannot start the appliance. After the
cool-down phase, you can use the appliance as normal.
TIP – "SOUS-VIDE COOKING"
► As the supplied film is suitable for temperatures between -20°C and
+110°C, it can be used for the so-called "sous-vide" cooking process
(vacuum cooking).
"Sous-vide" is French and means "under vacuum".
In vacuum cooking, the food (usually fish or meat, but vegetables can
also be used) is vacuum-sealed in a bag and then cooked in water or steam
cooked at a relatively low temperature (50 to 90 C). The advantage of this is
that volatile flavours or aroma are not lost during cooking. The food does not
dry out and the vitamins and flavours are preserved. Herbs or spices that are
vacuum-sealed in the bag with the food give off a more intense flavour.
SV 120 A1
button . The green control lamp
goes out and the red control lamp
/ have gone out, you can open the lid by pressing
and flipping the lid
again to resume the extraction process.
is lit, the process can be stopped with the
lights up and the appliance
lights up. The appliance
upwards. Remove the vacuum-sealed
will then go off. Press the
GB │ IE
button
button .
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