Introduction; Information About These Operating Instructions; Intended Use; What Does Sous-Vide Mean - Silvercrest SVSV 550 C3 Operating Instructions Manual

Introduction

Information about these operating instructions

Congratulations on the purchase of your new appliance.
You have selected a high-quality product. The operating instructions are part of
this product. They contain important information about safety, usage and disposal.
Before using the product, please familiarise yourself with all operating and safety
instructions. Use the product only as described and for the range of applications
specified. Retain these instructions for future reference. Please also pass these
operating instructions on to any future owner.

Intended use

This sous-vide cooker is designed exclusively for cooking vacuum-packed foods.
The appliance is not intended for any other purpose, nor for use beyond the scope
described. The appliance is not intended for use in commercial or industrial environ-
ments. Claims of any kind for damages resulting from misuse, improper repairs,
unauthorised modifications or the use of unauthorised spare parts are excluded.
The risk shall be borne solely by the user.

What does sous-vide mean?

Sous-vide (French for under vacuum) or vacuum cooking is a special cooking
method in which the food is first vacuum-packed in special plastic bags and then
cooked at a low temperature in a water bath. The cooking temperatures remain
under 100°C, which makes it a very gentle cooking method. The low tempera-
tures change the products more slowly at a molecular level, making the cooking
results all the more tender and juicy. In sous-vide cooking, the airtight packaging
retains nearly all the flavour and nutrients, this making vacuum-cooked food
particularly flavoursome.
The aromas of spices and other flavours become more intense under a vacuum.
Therefore, use them sparingly and add more later if necessary.
Another benefit is that the core temperature can be controlled exactly – so the
rule of thumb is: water temperature = core temperature. Overcooking the food is
almost impossible if the temperature has been correctly selected as the individual
ingredients do not get any hotter than the temperature of the water.
You will need the following accessories (not supplied) to cook using the sous-vide
method:
- vacuum sealer
- special vacuum bags or plastic bags that are heat-resistant and contain no
plasticizers or similar that can be absorbed by the food.
■ 18
│ GB│IE
SVSV 550 C3