Vacuuming Containers And Resealable Bags - Silvercrest SV 125 C3 Operating Instructions Manual

NOTE
► You can stop the vacuuming process at any time by pressing the
e again. The corresponding control lamp e goes out. Press the
button e again to resume the vacuuming process.
If the appliance has already switched to the sealing process and the control
lamp w is also lit, the process can be stopped with the
The control lamps e/w flash and then go out. The appliance then stops
the sealing process.
► Once you have sealed 5 bags in a row, allow the appliance to cool down
for about 1 minute. During this cool-down phase, it is possible that you
cannot start the appliance.
After the cool-down phase, you can use the appliance as normal (even if a
whole minute has not yet elapsed).
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 (usual-
ly 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° 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, it
is best to freeze the liquids briefly so that they do not get sucked into the
appliance during vacuum sealing. If small quantities of liquid or food none-
theless get sucked up, they will be deposited in the small drip
tray that is located within the lower sealing ring 5.
You can vacuum seal containers and resealable bags using the vacuum hoses u
and appropriate adapters i/o/p supplied with the appliance.
SV 125 C3
button
button w.
GB │ MT │ 81 ■