Silvercrest SVSV 550 A1 Bedienungsanleitung Seite 58

BB53B6RXV 9LGHB%ERRN 6HLWH  6RQQWDJ  $XJXVW    
Contents
1. Overview ...................................................................................... 57
2. Intended purpose .......................................................................... 58
3. Safety information ......................................................................... 58
4. Items supplied ............................................................................... 60
5. Sous-vide!? .................................................................................... 60
5.1 What is sous-vide? .............................................................................. 60
5.2 Advantages of sous-vide ...................................................................... 60
5.3 Things to remember with sous-vide ........................................................ 61
5.4 Required accessories ........................................................................... 62
6. How to use .................................................................................... 62
6.1 Unpacking ......................................................................................... 62
6.2 Preparation ........................................................................................ 62
7. Operating the device ..................................................................... 63
7.1 Insert bag .......................................................................................... 63
7.2 Starting the program ........................................................................... 63
8. Tips and tricks ............................................................................... 64
8.1 Suitable food for sous-vide ................................................................... 64
8.2 Unsuitable food for sous-vide ................................................................ 64
8.3 Reverse cooking.................................................................................. 64
8.4 Tips ................................................................................................... 65
9. Cooking times ................................................................................ 65
9.1 Cooking meat to the core temperature ................................................... 65
9.2 Cooking table..................................................................................... 66
10. Recipes .......................................................................................... 67
10.1 Beef tenderloin ................................................................................... 67
10.2 Roast beef.......................................................................................... 67
10.3 Rack of lamb ...................................................................................... 67
10.4 Mediterranean chicken breast .............................................................. 68
10.5 Asparagus ......................................................................................... 68
10.6 Carrots for antipasti ............................................................................ 68
10.7 Salmon .............................................................................................. 68
10.8 Tuna (semi-raw) .................................................................................. 69
11. Cleaning ........................................................................................ 69
12. Disposal ........................................................................................ 70
13. Technical specifications .................................................................. 70
14. Troubleshooting ............................................................................. 70
15. Warranty of the HOYER Handel GmbH ........................................... 71
56 GB