Manual Silvercrest SVSV 550 A1 - IAN 115124 (page 13 of 126) (English, German, Dutch, Danish, French, Swedish, Finnish)

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8.4 Tips

• Test your favourite dishes with sous-vide,

buy yourself a sous-vide cookbook, or

search the internet for sous-vide recipes.

• Marinating: the combination of vacuum-

packing with marinade and slow cook-

ing in the water bath offers very intense

taste experiences.

• First test your usual seasoning process

using the sous-vide method on small

pieces of food. The spices may react dif-

ferently during the vacuum-sealing pro-

cess. Salt and garlic in particular are

perceived more intensely, and generally

need to be used more conservatively

than with other cooking methods.

• Food to be marinated should be vacu-

um-packed with the marinade a day

earlier and placed in the refrigerator. In

the case of small pieces

(e.g. small scallops), the marinating and

vacuum-sealing can take place a few

hours beforehand.

• Ensure that vacuum bags are not

pressed together in the water bath.

Wherever the bags are in continuous

contact, the food has a different cook-

ing temperature.

• The Sous-Vide Cooker is not a kettle. It is

therefore advisable for the water al-

ready to be at the desired temperature

when poured into the water container.

You can thus avoid extended waiting

times when heating the water.

• Ensure that the water is not hotter than

the desired temperature, as this could

falsify the results.

9. Cooking times

The times indicated in the table are guide-

lines. The actual cooking time depends on:

• the size and freshness of the food;

• the filling volume and shape (flat or

round) of the vacuum bag;

• personal preferences (steak medium or

well-done; vegetables firm or soft).

NOTES:

• Ensure that all pieces are approximately

equal in size/thickness.

• Prepare the vegetables by cutting off

stems and cutting large vegetables into

pieces of equal size.

• Poultry in particular must be fully

cooked through in order to avoid the

risk of salmonella infection. Poultry

should be seared briefly before serving.

9.1 Cooking meat to the

core temperature

The following table shows how done a piece

of meat is when the specified core tempera-

ture has been reached. This does not

change, even after longer periods in the wa-

ter bath, because the core temperature in the

food can never rise higher than the set water

temperature.

The core temperature is the temperature in

the centre of the food.

Table for beef, pork, lamb and

game

Bear in mind that it is only safe to eat poultry

when it is completely cooked through, in or-

der to avoid the risk of salmonella infection.

Core temper-

ature

Cooking level

49 °C blue - almost raw

52 °C - 55 °C rare/bloody - narrow

margin is cooked

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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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