Required Accessories; How To Use; Unpacking; Preparation - Silvercrest SVSV 550 B2 Bedienungsanleitung

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• Ensure that you use high-quality bags
that are heat and cold-resistant. On the
packaging of the vacuum bags, you
can find the temperature specifications
for which the bag is designed.
• Before placing the food to be cooked
into the water, ensure that the bag is
tightly sealed. If water gets inside, it
would spoil the food or make it taste
watery and flavourless.
• The food to be cooked must always be
completely covered with water. If it
floats, place a plate on the food to be
cooked.
• Frozen food must be thawed before
cooking. Quick thawing in the water
bath damages the structure of the food.
Furthermore, it is almost impossible to
define a cooking time for frozen food.
5.4

Required accessories

Sous-vide is not possible without vacuum-
packed food.
The following accessories are not included
in the scope of supply, but are required:
- Vacuum-sealing device
- Cold and heat-resistant vacuum bags.
8
GB

6. How to use

6.1

Unpacking

1. Remove all parts from the packaging.
2. Check that all parts are present and in-
tact.
6.2

Preparation

Clean the device prior to its first use
(see "Cleaning" on page 16)!
1. Place the base unit|5 on a level, dry
and non-slip surface, so that it can nei-
ther fall nor slip off.
2. Place the bottom grid|3 into the water
container|4. The bottom grid ensures
that the food is always in contact with
water on all sides, and does not lie di-
rectly on the bottom.
NOTE:
if you intend to place multiple vacuum bags
into the water bath (e.g. for steaks), place
the separating grid|10 onto the bottom
grid|3 (see "Working with the separating
grid" on page 9).
3. Pour hot water into the water contain-
er|4:
minimum 2.5 litres (MIN|20), maxi-
mum 5.5 litres (MAX|20) of water.
Note that the water level will still rise
when you add the food. The level must
not rise above the marking MAX|20,
or fall below the marking MIN|20.
NOTE: the temperature of the water should
be as close as possible to the temperature
that you require for the next cooking pro-
cess. This allows you to avoid long waiting
times before the set temperature is reached.
You can find the required temperature e.g.
in the Cooking Table (see "Cooking table"
on page 13).