Vacuuming Containers And Resealable Bags - Silvercrest SVEB 160 B2 Operating Instructions Manual

TIP – "SOUS-VIDE COOKING"
► As the supplied film is suitable for temperatures between -20°C and
110°C, it can be used for sous-vide cooking (vacuum cooking).
"Sous-vide" is French and means "under vacuum".
In vacuum cooking, the food (usually fish or meat, but vegetables can also
be used) is vacuum-sealed in a bag and then cooked in water or steam
cooked at a relatively low temperature (50°C to 90°C). The advantage
of this is that volatile flavours and aromas are not lost during cooking. The
food does not dry out and the vitamins and flavours are preserved. Herbs
or spices that are vacuum-sealed in the bag with the food give off a more
intense flavour.

Vacuuming containers and resealable bags

NOTE
► If you want to vacuum seal containers or bags with liquid contents only,
freeze the liquid briefly so that it does not get sucked into the appliance
during vacuuming. If small quantities of liquid or food nonetheless get
sucked up, they will be deposited in the small drip tray 9 that is located
within the lower sealing ring 3.
► You can stop the vacuuming process at any time by pressing the
button a. The control lamp o/a will switch off. Press the
again to resume vacuuming.
You can vacuum seal containers and resealable bags using the vacuum hoses s
and appropriate adapters d/f/g supplied with the appliance. With some bags
or containers by various manufacturers, it is possible that no adapter d/f/g is
required and you can push the black coupling piece on the vacuum hose s directly
into the bag/container. Experiment to find out which adapter d/f/g creates
the best seal or whether you even need an adapter d/f/g at all.
SVEB 160 B2
button o
GB │ MT │ 63 ■