Bedienungsanleitung Silvercrest SVSV 550 A1 - IAN 115124 (Seite 8 von 126) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Schwedisch, Finnisch)

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~ 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

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.

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