Table Of Contents - Silvercrest SVSV 550 A1 Operating Instructions Manual

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Contents
1. Overview ........................................................................................ 3
2. Intended purpose ............................................................................ 4
3. Safety information ........................................................................... 4
4. Items supplied ................................................................................. 6
5. Sous-vide!? ...................................................................................... 6
5.1 What is sous-vide? ................................................................................ 6
5.2 Advantages of sous-vide ........................................................................ 6
5.3 Things to remember with sous-vide .......................................................... 7
5.4 Required accessories ............................................................................. 8
6. How to use ...................................................................................... 8
6.1 Unpacking ........................................................................................... 8
6.2 Preparation .......................................................................................... 8
7. Operating the device ....................................................................... 9
7.1 Insert bag ............................................................................................ 9
7.2 Starting the program ............................................................................. 9
8. Tips and tricks ............................................................................... 10
8.1 Suitable food for sous-vide ................................................................... 10
8.2 Unsuitable food for sous-vide ................................................................ 10
8.3 Reverse cooking.................................................................................. 10
8.4 Tips ................................................................................................... 11
9. Cooking times ................................................................................ 11
9.1 Cooking meat to the core temperature ................................................... 11
9.2 Cooking table..................................................................................... 12
10. Recipes .......................................................................................... 13
10.1 Beef tenderloin ................................................................................... 13
10.2 Roast beef.......................................................................................... 13
10.3 Rack of lamb ...................................................................................... 13
10.4 Mediterranean chicken breast .............................................................. 14
10.5 Asparagus ......................................................................................... 14
10.6 Carrots for antipasti ............................................................................ 14
10.7 Salmon .............................................................................................. 14
10.8 Tuna (semi-raw) .................................................................................. 15
11. Cleaning ........................................................................................ 15
12. Disposal ........................................................................................ 16
13. Technical specifications .................................................................. 16
14. Troubleshooting ............................................................................. 16
15. Warranty of the HOYER Handel GmbH ........................................... 17
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