Manual Silvercrest SVSV 550 A1 - IAN 115124 (page 12 of 126) (English, German, Dutch, Danish, French, Swedish, Finnish)

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NOTE: important for your time manage-

ment when cooking: if the water is not yet at

the selected temperature, the program will

not yet start. The program waits until the se-

lected temperature has been reached - and

then it starts automatically. You can see how

the time counts down on the display11.

Take the extended time in the water bath into

consideration when planning the individual

cooking stages.

7. When the time has counted down, you

will hear three beeps, and the LED14

goes out.

8. Press the On/Off button 15 for at

least 2 seconds in order to switch off

the device.

9. Remove the lid2. If possible, ensure

while doing so that the condensation

from the inside of the lid runs into the

water container4.

10. Remove the cooked food from the wa-

ter bath using appropriate kitchen uten-

sils.

11. Pull out the mains plug9.

12. Cut open the vacuum bag and remove

the cooked food.

Depending on the type of cooked food,

it can either be served immediately, or

may need to be processed further (e.g.

quickly seared) before being served.

8. Tips and tricks

8.1 Suitable food for sous-

vide

Meat is particularly suitable for the sous-vide

method, which absolutely includes less

choice cuts. The long cooking time and a

corresponding marinade mean that even

less choice cuts become soft as butter.

But this method is also suitable for fish and

hard vegetables, eggs and hard fruit.

The full range of possibilities can be found

in a sous-vide cookbook, which you can ob-

tain e.g. in a specialist book shop.

8.2 Unsuitable food for

sous-vide

• The following foods are less suitable for

the sous-vide method:

cabbage, leek, chard, spinach, and

green vegetables that easily overcook,

such as cauliflower, Brussels sprouts, or

broccoli.

• Green vegetables emit sulphurous gas-

es, which cannot escape during this

process, and which therefore have a

negative effect on the taste.

8.3 Reverse cooking

• You can also sear meat at the beginning

of the process. You can then add the de-

sired spices or a marinade, and then

vacuum-seal it. After sous-vide cooking,

the meat can then immediately be

served. This method is most suitable for

roasting cuts.

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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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