Silvercrest SVSV 550 B2 Bedienungsanleitung Seite 40

BB&3( 6RXV 9LGHB%ERRN 6HLWH  0RQWDJ  -XOL    
Innehåll
1. Översikt .......................................................................................39
2. Avsedd användning......................................................................40
3. Säkerhetsanvisningar ...................................................................40
4. Leveransomfattning ......................................................................42
5. Sous-vide!?...................................................................................42
5.1 Vad är sous-vide? ............................................................................. 42
5.2 Fördelar med sous-vide ...................................................................... 43
5.3 Att tänka på vid sous-vide .................................................................. 43
5.4 Nödvändiga tillbehör ........................................................................ 44
6. Innan första användningen...........................................................44
6.1 Packa upp........................................................................................ 44
6.2 Förberedelse .................................................................................... 44
7. Använda apparaten .....................................................................45
7.1 Lägga i påsar................................................................................... 45
7.2 Starta program ................................................................................. 45
8. Tips och knep ...............................................................................46
8.1 Lämpliga livsmedel för sous-vide ......................................................... 46
8.2 Ej lämpliga livsmedel för sous-vide ...................................................... 46
8.3 Omvänd tillagning ............................................................................ 46
8.4 Tips ................................................................................................. 46
9. Tillagningstider .............................................................................47
9.1 Tillaga kött till kärntemperaturen ......................................................... 47
9.2 Tillagningstabell................................................................................ 48
10. Recept ..........................................................................................49
10.1 Oxfilé .............................................................................................. 49
10.2 Rostbiff ............................................................................................ 49
10.3 Lammkarré ....................................................................................... 49
10.4 Kycklingbröst mediterrane .................................................................. 49
10.5 Sparris............................................................................................. 50
10.6 Morötter för antipasti......................................................................... 50
10.7 Lax.................................................................................................. 50
10.8 Tonfisk (halvrå) ................................................................................. 50
11. Rengöring.....................................................................................51
12. Avfallshantering ...........................................................................51
13. Tekniska data...............................................................................51
14. Problemlösning.............................................................................52
15. Garanti från HOYER Handel GmbH ...............................................52
38
SE