Manual Silvercrest SV 120 A1 - IAN 304253 (page 14 of 58) (English)

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SV 120 A1

3) Press the button t. The green control lamp z lights up and the appliance

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

control lamp z goes out and the red control lamp w lights up. The appliance

now seals the bag.

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

the lid catch 8 and ﬂipping the lid 1 upwards. Remove the vacuum-sealed

bag.

NOTE

► You can stop the vacuuming process at any time by pressing the button t

at any time. The green control lamp z will then go oﬀ. Press the

button t

again to resume the extraction process.

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

control lamp q is lit, the process can be stopped with the button r.

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, 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 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 SV 120 A1 - IAN 304253 Manual

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