Manual Silvercrest SVSV 550 A1 - IAN 115124 (page 15 of 126) (English, German, Dutch, Danish, French, Swedish, Finnish)

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10. Recipes

Please find the cooking times in the table or

in your sous-vide cookbook.

10.1 Beef tenderloin

1. Season the meat with a little salt.

2. Vacuum-seal the meat.

3. Place the bag into the Sous-Vide Cook-

er.

4. At the end of the program, remove the

meat from the bag and dab it dry with

paper towel.

5. Heat butter or oil in a pan, and sear

the fillet briefly on both sides. During

searing, season to taste. Add coarse

black pepper only at the end of the fry-

ing process.

10.2 Roast beef

1. Season the meat with a little salt.

2. Vacuum-seal the meat.

3. Place the bag into the Sous-Vide Cooker.

4. At the end of the program, remove the

meat from the bag and dab it dry with

paper towel.

5. Heat butter or oil in a pan, and sear

the roast beef briefly on two sides or on

all sides. During searing, season to

taste. Add coarse black pepper only at

the end of the frying process.

This goes particularly well:

• Fried potatoes

• Tartar sauce

10.3 Rack of lamb

1. Press 1-2 cloves of garlic into a little ol-

ive oil.

2. Add a little salt and pepper to the oil

and mix it all with a fork.

3. Drag the rack of lamb through the oil,

and place the cutlets individually or

next to one another in the vacuum bag.

4. Vacuum-seal the meat.

5. Place the vacuum-sealed meat in the re-

frigerator for approx. 12 hours.

6. Place the bag into the Sous-Vide Cooker.

7. At the end of the program, remove the

meat from the bag and dab it dry with

paper towel.

8. Heat olive oil in a pan and sear the

lamb cutlets briefly from both sides, so

that they take on a nice colour.

This goes particularly well:

• Herb crust (follow-up process in the ov-

en)

• Hot tomatoes

• Fried courgette slices

Eggs in shell Yolk thick

egg white almost en-

tirely liquid

62 °C 1 hour

Eggs in shell Yolk creamy

egg white more solid

66 °C 1 hour

Eggs in shell Yolk solid

egg white solid

75 °C 1 hour

Food to be

cooked

Cooking level

Thick-

ness/

weight

Tempera-

ture of wa-

ter bath

Cooking time in

water bath

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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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