Fire Hazard; Items Supplied; Sous-Vide; What Is Sous-Vide - Silvercrest SVSV 550 A1 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
60 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.