Manual Silvercrest SVSV 550 A1 - IAN 115124 (page 9 of 126) (English, German, Dutch, Danish, French, Swedish, Finnish)

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• Large quantities can easily be pre-

pared. The final processing can then

take place very quickly (briefly searing

steaks).

• It is not a case of "every second

counts". The core temperature of the

food being cooked can never rise high-

er than the water temperature. This

cooking method therefore forgives small

deviations in terms of temperature and

timing.

• You have perfect control over the aroma

and the texture of the food.

• The vacuum-sealing process ensures that

the food loses neither aroma nor fluid.

This means that fish and meat remain

deliciously juicy at all times, and do not

become dry.

• The vacuum-sealing process causes mar-

inades to penetrate deeper and more in-

tensively into the food. You will

experience an entirely new intensity of

marinated food.

5.3 Things to remember

with sous-vide

• The Sous-Vide Cooker is a slow cooker,

and requires a start-up time to preheat

the water, see example below.

Examples for preheating time:

- Preheating 5.5 litres from approx.

20 °C to approx. 62 °C: duration ap-

prox. 1.5 hours

- Preheating 5.5 litres from approx.

40 °C to approx. 62 °C: duration ap-

prox. 1 hour.

The cooking table (see “Cooking table” on

page 12) shows the times the program is

started. The program only starts after the se-

lected temperature has been reached. You

can see that the program has started when

the time on the display11 is counting down

in minutes.

Take the extended time in the water bath into

consideration when planning the individual

cooking stages.

We therefore recommend filling the

device with water at the tempera-

ture you require for the next cook-

ing process. You can find the

required temperature e.g. in the

Cooking Table (see “Cooking table”

on page 12).

• Only vacuum-packed food must be

placed in the water bath.

• Because the food is not boiled or well-

done, great emphasis must be placed

on hygiene. All parts that come into

contact with raw or semi-raw food must

immediately be cleaned, in order to

avoid transferring germs to other kitch-

en utensils.

• After cooking, the food must be eaten

immediately, processed further, or must

be cooled down inside the vacuum bag

using iced water and then stored in the

0°C section of the refrigerator.

• Ensure that you use high-quality bags

that are heat and cold-resistant. On the

packaging of the vacuum bags, you

can find the temperature specifications

for which the bag is designed.

• Before placing the food to be cooked

into the water, ensure that the bag is

tightly sealed. If water gets inside, it

would spoil the food or make it taste

watery and flavourless.

• The food to be cooked must always be

completely covered with water. If it

floats, place a plate on the food to be

cooked.

• Frozen food must be thawed before

cooking. Quick thawing in the water

bath damages the structure of the food.

Furthermore, it is almost impossible to

define a cooking time for frozen food.

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My sous vide won’t stay switched on, the lights flick on then go out. I’ve checked the fuses etc Submitted on 24-12-2020 at 12:01
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Silvercrest SVSV 550 A1 - IAN 115124 Manual

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