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- only genuine accessories are used,
- the appliance is under supervision at
all times,
- clean tap water has been filled in (not
de-ionised or distilled).
∙ Caution: Do not use the appliance to
heat unsealed food.
∙ Caution: Heat only vacuum-packed
food. Should any food come into contact
with the water, switch off, clean and fill
again with clean water.
∙ Caution: Do not operate the appliance
without its stainless-steel jacket properly
fitted. Do not remove the fan protection
cap.
∙ Caution: Always use suitable utensils
to remove the cooked food. Beware
of escaping steam and drips from hot
condensation water: there is a danger
of scalding.
∙ Do not move the appliance or the pot
until they have completely cooled down.
∙ No responsibility is accepted if damage
results from improper use, or if these
instructions are not complied with.
Vacuum cooking
With vacuum cooking, the food is sealed
inside a vacuum bag and cooked at low
temperature in a water bath. The ideal
temperature range for such cooking is
55° to 65°C. Pasteurisation of the food is
achieved at a core temperature of 62°C.
Heating food evenly results in the perfect
consistency of the entire content, so
that the juice and flavour remain largely
unaffected.
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As vacuum cooking is carried out at
low temperatures, hygiene and quick
processing of the food are essential. Once
vacuum-cooked, the food must be either
consumed immediately, or cooled in iced
water and then deep-frozen or stored in a
refrigerator at a temperature of below 3°C.
Only high-quality vacuum bags suitable
for both deep-freezing and heating must
be used for vacuum cooking. We therefore
recommend using SEVERIN vacuum
foil bags (available commercially or via
http://www.severin.de under 'Service /
Ersatzteile').
Before using for the first time
Remove any stickers and remaining
packaging materials, and clean the
appliance as described in the Cleaning and
care section.
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