Vacuuming Containers And Resealable Bags - Silvercrest 346881 2001 Operating Instructions Manual

NOTE
► You can stop the vacuuming process at any time by pressing the
t again. The corresponding control lamp t goes out. Press the
button t again to resume the vacuuming process.
If the appliance has already switched to the sealing process and the control
lamp r is also lit, the process can be stopped with the
The control lamps t/r 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.
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
► Do not vacuum bags or containers that contain only liquids. These could be
sucked up during the vacuum sealing process. If small quantities of liquid or
food do get sucked up, they will be deposited in the small drip tray that is
located between 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 r.
GB │ MT │ 73 ■