Silvercrest SVSV 550 A1 Operating Instructions Manual page 54

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Indhold
1. Oversigt ......................................................................................... 53
2. Brug i overens-stemmelse med formålet ......................................... 54
3. Sikkerhedsanvisninger ................................................................... 54
4. Leveringsomfang ............................................................................ 56
5. Sous-Vide!? .................................................................................... 56
5.1 Hvad er Sous-Vide?.............................................................................. 56
5.2 Fordele ved Sous-Vide .......................................................................... 57
5.3 Bemærk ved Sous-Vide ......................................................................... 57
5.4 Nødvendigt tilbehør ............................................................................. 58
6. Ibrugtagning .................................................................................. 58
6.1 Udpakning .......................................................................................... 58
6.2 Forberedelse ....................................................................................... 58
7. Betjening af apparatet .................................................................... 59
7.1 Ilægning af posen ................................................................................ 59
7.2 Start af program .................................................................................. 59
8. Tips og tricks .................................................................................. 60
8.1 Egnede levnedsmidler til Sous-Vide......................................................... 60
8.2 Ikke-egnede levnedsmidler til Sous-Vide .................................................. 60
8.3 Tilberedninger i omvendt rækkefølge ...................................................... 60
8.4 Tips .................................................................................................... 60
9. Tilberedningstider ........................................................................... 61
9.1 Tilberedning af kød ved kernetemperatur ................................................ 61
9.2 Tabel for færdigtilberedt ....................................................................... 62
10. Opskrifter....................................................................................... 63
10.1 Oksemørbrad ...................................................................................... 63
10.2 Roastbeef............................................................................................ 63
10.3 Lammekrone........................................................................................ 63
10.4 Kyllingebryst, italiensk .......................................................................... 63
10.5 Asparges ............................................................................................ 64
10.6 Gulerødder til antipasti ......................................................................... 64
10.7 Laks ................................................................................................... 64
10.8 Tunfisk (halvt forarbejdet) ...................................................................... 64
11. Rengøring....................................................................................... 65
12. Bortskaffelse .................................................................................. 65
13. Tekniske data................................................................................. 65
14. Problemløsning............................................................................... 66
15. HOYER Handel GmbHs garanti ....................................................... 66
52 DK