Things To Remember With Sous-Vide - Silvercrest SVSV 550 A1 Operating Instructions Manual

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• Large quantities can easily be pre-
pared. The final processing can then
take place very quickly (briefly searing
steaks).
• It is not a case of "every second
counts". The core temperature of the
food being cooked can never rise high-
er than the water temperature. This
cooking method therefore forgives small
deviations in terms of temperature and
timing.
• You have perfect control over the aroma
and the texture of the food.
• The vacuum-sealing process ensures that
the food loses neither aroma nor fluid.
This means that fish and meat remain
deliciously juicy at all times, and do not
become dry.
• The vacuum-sealing process causes mar-
inades to penetrate deeper and more in-
tensively into the food. You will
experience an entirely new intensity of
marinated food.
5.3 Things to remember
with sous-vide
• The Sous-Vide Cooker is a slow cooker,
and requires a start-up time to preheat
the water, see example below.
Examples for preheating time:
- Preheating 5.5 litres from approx.
20 °C to approx. 62 °C: duration ap-
prox. 1.5 hours
- Preheating 5.5 litres from approx.
40 °C to approx. 62 °C: duration ap-
prox. 1 hour.
The cooking table (see "Cooking table" on
page 66) shows the times the program is
started. The program only starts after the se-
lected temperature has been reached. You
can see that the program has started when
the time on the display|11 is counting down
in minutes.
Take the extended time in the water bath into
consideration when planning the individual
cooking stages.
We therefore recommend filling the
device with water at the tempera-
ture you require for the next cook-
ing process. You can find the
required temperature e.g. in the
Cooking Table (see "Cooking table"
on page 66).
• Only vacuum-packed food must be
placed in the water bath.
• Because the food is not boiled or well-
done, great emphasis must be placed
on hygiene. All parts that come into
contact with raw or semi-raw food must
immediately be cleaned, in order to
avoid transferring germs to other kitch-
en utensils.
• After cooking, the food must be eaten
immediately, processed further, or must
be cooled down inside the vacuum bag
using iced water and then stored in the
0°C section of the refrigerator.
• Ensure that you use high-quality bags
that are heat and cold-resistant. On the
packaging of the vacuum bags, you
can find the temperature specifications
for which the bag is designed.
• Before placing the food to be cooked
into the water, ensure that the bag is
tightly sealed. If water gets inside, it
would spoil the food or make it taste
watery and flavourless.
• The food to be cooked must always be
completely covered with water. If it
floats, place a plate on the food to be
cooked.
• Frozen food must be thawed before
cooking. Quick thawing in the water
bath damages the structure of the food.
Furthermore, it is almost impossible to
define a cooking time for frozen food.
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