Silvercrest SVSV 550 B2 Bedienungsanleitung Seite 24

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Contents
1. Overview ...................................................................................... 23
2. Intended purpose .......................................................................... 24
3. Safety information ......................................................................... 24
4. Items supplied ............................................................................... 26
5. Sous-vide!? .................................................................................... 26
5.1 What is sous-vide? .............................................................................. 26
5.2 Advantages of sous-vide ...................................................................... 27
5.3 Things to remember with sous-vide ........................................................ 27
5.4 Required accessories ........................................................................... 28
6. How to use .................................................................................... 28
6.1 Unpacking ......................................................................................... 28
6.2 Preparation ........................................................................................ 28
7. Operating the device ..................................................................... 29
7.1 Insert bag .......................................................................................... 29
7.2 Starting the program ........................................................................... 29
8. Tips and tricks ............................................................................... 31
8.1 Suitable food for sous-vide ................................................................... 31
8.2 Unsuitable food for sous-vide ................................................................ 31
8.3 Reverse cooking.................................................................................. 31
8.4 Tips ................................................................................................... 31
9. Cooking times ................................................................................ 32
9.1 Cooking meat to the core temperature ................................................... 32
9.2 Cooking table..................................................................................... 33
10. Recipes .......................................................................................... 34
10.1 Beef tenderloin ................................................................................... 34
10.2 Roast beef.......................................................................................... 34
10.3 Rack of lamb ...................................................................................... 34
10.4 Mediterranean chicken breast .............................................................. 35
10.5 Asparagus ......................................................................................... 35
10.6 Carrots for antipasti ............................................................................ 35
10.7 Salmon .............................................................................................. 35
10.8 Tuna (semi-raw) .................................................................................. 36
11. Cleaning ........................................................................................ 36
12. Disposal ........................................................................................ 37
13. Technical specifications .................................................................. 37
14. Troubleshooting ............................................................................. 37
15. Warranty of the HOYER Handel GmbH ........................................... 38
22 GB