Silvercrest SFS 110 A1 Manual page 14

3) Press the
ance sucks the air out of the bag. As soon as all the air is sucked out, the red
control lamp
4) If both control lamps
the lid catch
bag.
NOTE
► You can halt the air extraction process at any time by pressing the
The green control lamp
resume the extraction process.
If the appliance has already switched to the sealing process and the red
control lamp
The appliance then stops the sealing process.
TIP – "SOUS-VIDE COOKING"
► As the supplied film is suitable for temperatures between -20°C and
+100°C, it can be used for the so-called "sous-vide" cooking process
(vacuum cooking).
"Sous-vide" is French and means "under vacuum".
In vacuum cooking, the food (usually fish or meat, but vegetables can
also be used) is vacuum-sealed in a bag and then cooked in water or steam
cooked at a relatively low temperature (50 to 90 C). The advantage of this is
that volatile flavours or aroma are not lost during cooking. The food does not
dry out and the vitamins and flavours are preserved. Herbs or spices that are
vacuum-sealed in the bag with the food give off a more intense flavour.
SFS 110 A1
button . The green control lamp
lights up. The appliance now seals the bag.
/ have gone out, you can open the lid by pressing
and flipping the lid
will then go off. Press the
is lit, the process can be stopped with the
lights up and the appli-
upwards. Remove the vacuum-sealed
button
GB
IE
button .
again to
button .
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