Inhaltsverzeichnis - Silvercrest SVSV 550 B2 Bedienungsanleitung

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Contents
1. Overview ........................................................................................ 3
2. Intended purpose ............................................................................ 4
3. Safety information ........................................................................... 4
4. Items supplied ................................................................................. 6
5. Sous-vide!? ...................................................................................... 6
5.1 What is sous-vide? ................................................................................ 6
5.2 Advantages of sous-vide ........................................................................ 7
5.3 Things to remember with sous-vide .......................................................... 7
5.4 Required accessories ............................................................................. 8
6. How to use ...................................................................................... 8
6.1 Unpacking ........................................................................................... 8
6.2 Preparation .......................................................................................... 8
7. Operating the device ....................................................................... 9
7.1 Insert bag ............................................................................................ 9
7.2 Starting the program ............................................................................. 9
8. Tips and tricks ............................................................................... 11
8.1 Suitable food for sous-vide ................................................................... 11
8.2 Unsuitable food for sous-vide ................................................................ 11
8.3 Reverse cooking.................................................................................. 11
8.4 Tips ................................................................................................... 11
9. Cooking times ................................................................................ 12
9.1 Cooking meat to the core temperature ................................................... 12
9.2 Cooking table..................................................................................... 13
10. Recipes .......................................................................................... 14
10.1 Beef tenderloin ................................................................................... 14
10.2 Roast beef.......................................................................................... 14
10.3 Rack of lamb ...................................................................................... 14
10.4 Mediterranean chicken breast .............................................................. 15
10.5 Asparagus ......................................................................................... 15
10.6 Carrots for antipasti ............................................................................ 15
10.7 Salmon .............................................................................................. 15
10.8 Tuna (semi-raw) .................................................................................. 16
11. Cleaning ........................................................................................ 16
12. Disposal ........................................................................................ 17
13. Technical specifications .................................................................. 17
14. Troubleshooting ............................................................................. 17
15. Warranty of the HOYER Handel GmbH ........................................... 18
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