Manual Silvercrest SFS 110 B2 - IAN 277100 (page 20 of 90) (English, German, Dutch, French, Portuguese, Spanish)

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~ Never place the device on hot surfaces

(e.g. hot plates) or near to heat sources

or open fire.

~ Ensure that no liquid is sucked in during

the extraction of air.

~ The device is fitted with non-slip silicon

feet. Because furniture can be coated

with a wide variety of varnishes and

plastics, and treated with various care

products, the possibility cannot be ex-

cluded that some of these substances

have ingredients that may attack and

soften the silicon feet. If necessary,

place a non-slip mat under the device.

~ Do not use any astringent or abrasive

cleaning agents.

4. Items supplied

1 bag sealer

1 roll of film tube

1 operating instructions

Before using for the first time

• Remove all packing material.

• Check that the device is undamaged.

5. Power supply

Only connect the mains plug|6 to a properly

installed and easily accessible wall socket

whose voltage corresponds to the specifica-

tions on the rating plate. The wall socket

must continue to be easily accessible after

the device is plugged in.

1. Unwind the required length of power

cable|6 from the cable spool|17.

2. Lead the power cable|6 through the

opening|7 on the underside of the de-

vice.

3. Connect the mains plug|6 with the wall

socket.

6. Advantages of

vacuum-packed food

6.1 Durability

Vacuum-packed food keeps fresh for a sig-

nificantly longer period. This is due to the

fact that during the vacuum packing process

the oxygen is removed from the food pack-

age.

Furthermore, high-quality films and the vacu-

um packing protect well against freezer

burn.

6.2 Sous-Vide - gentle

cooking method in a

vacuum bag

The dream of every hobby cook: a steak that

is pink and juicy on the inside, crispy on the

outside. But unfortunately it does not always

work using conventional methods, or it re-

quires exact timing. Sous-vide makes cook-

ing easier, and almost always yields perfect

results.

In principle, sous-vide is nothing more than

the slow cooking of vacuum-sealed food.

On the one hand, sous-vide is a very simple

method for achieving excellent results when

preparing food. On the other hand, sous-

vide is a clear rejection of the "quick quick"

attitude of our age.

Professional cooks have been using this

method for many years. With the new Sous-

Vide Cooker, this cooking method is now

also affordable for hobby cooks at home.

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Silvercrest SFS 110 B2 - IAN 277100 Manual

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