Tips And Tricks; Suitable Food For Sous-Vide; Unsuitable Food For Sous-Vide; Reverse Cooking - Silvercrest SVSV 550 A1 Operating Instructions Manual

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NOTE: important for your time manage-
ment when cooking: if the water is not yet at
the selected temperature, the program will
not yet start. The program waits until the se-
lected temperature has been reached - and
then it starts automatically. You can see how
the time counts down on the display|11.
Take the extended time in the water bath into
consideration when planning the individual
cooking stages.
7. When the time has counted down, you
will hear three beeps, and the LED|14
goes out.
8. Press the On/Off button
least 2 seconds in order to switch off
the device.
9. Remove the lid|2. If possible, ensure
while doing so that the condensation
from the inside of the lid runs into the
water container|4.
10. Remove the cooked food from the wa-
ter bath using appropriate kitchen uten-
sils.
11. Pull out the mains plug|9.
12. Cut open the vacuum bag and remove
the cooked food.
Depending on the type of cooked food,
it can either be served immediately, or
may need to be processed further (e.g.
quickly seared) before being served.
64 GB

8. Tips and tricks

8.1 Suitable food for sous-
vide
Meat is particularly suitable for the sous-vide
method, which absolutely includes less
choice cuts. The long cooking time and a
corresponding marinade mean that even
less choice cuts become soft as butter.
But this method is also suitable for fish and
hard vegetables, eggs and hard fruit.
The full range of possibilities can be found
|15 for at
in a sous-vide cookbook, which you can ob-
tain e.g. in a specialist book shop.
8.2 Unsuitable food for
sous-vide
• The following foods are less suitable for
the sous-vide method:
cabbage, leek, chard, spinach, and
green vegetables that easily overcook,
such as cauliflower, Brussels sprouts, or
broccoli.
• Green vegetables emit sulphurous gas-
es, which cannot escape during this
process, and which therefore have a
negative effect on the taste.
8.3

Reverse cooking

• You can also sear meat at the beginning
of the process. You can then add the de-
sired spices or a marinade, and then
vacuum-seal it. After sous-vide cooking,
the meat can then immediately be
served. This method is most suitable for
roasting cuts.