Manual Silvercrest SFS 110 A1 - IAN 115128 (page 14 of 84) (English, German, Dutch, Danish, Swedish)

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SFS 110 A1

3) Press the button .. The green control lamp 0 lights up and the appli-

ance sucks the air out of the bag. As soon as all the air is sucked out, the red

control lamp - lights up. The appliance now seals the bag.

4) If both control lamps -/0 have gone out, you can open the lid by pressing

the lid catch  and ﬂipping the lid  upwards. Remove the vacuum-sealed

bag.

NOTE

► You can halt the air extraction process at any time by pressing the

button !.

The green control lamp 0 will then go oﬀ. Press the

button . again to

resume the extraction process.

If the appliance has already switched to the sealing process and the red

control lamp - is lit, the process can be stopped with the

button !.

The appliance then stops the sealing process.

TIP – "SOUS-VIDE COOKING"

► As the supplied ﬁlm is suitable for temperatures between -20°C and

+100°C, it can be used for the so-called "sous-vide" cooking process

(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 to 90 C). The advantage of this is

that volatile ﬂavours or aroma 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.

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Silvercrest SFS 110 A1 - IAN 115128 Manual

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