Caso Germany SousVide Center SV1000 Mode D'emploi Original page 33

13 Complete Overview
This chapter provides you with an overview of your device and explains some of its key
features.
13.1 Appliance diagram
1. Lid: During the cooking process the lid
must always be kept closed in order to
keep the bin temperature constant, and to
reduce water vapour formation. After cooking, you can invert the lid and use it as a tray for
the bags.
2. Drainer (stainless steel rack): To facilitate removal of the bags.
3. Bag holder (stainless steel rack): Use this bag holder for uniform vertical or
horizontal positioning of a plurality of bags with food while ensuring good and uniform
distribution of water between all bags. Make sure that the bags are covered in water during
the cooking in the bin.
4. Bin: Approx. 9 litres capacity for food and water (always fill in water up to above the
minimum mark).
5. Pivoted base: For rotation of the device, suitable for storing the cable and the drain
hose and supporting the draining.
6. Water draining hose: For connection to the water outlet.
7. Draining lever: Opening / closing of the water outlet.
8. Vacuum adapter: For vacuum sealing of the zipper bags. The adapter can be
disassembled into two parts in order to remove any liquid or food residues.
9. Reel: For storage of the cable and the draining hose
10. Minimum filling level ("MIN"): Fill in water at least up to this marking. The water inlet
should be completely covered.
11. Water outlet: The water is drained from the bin and flows past the heating element.
12. Water inlet: The heated water is fed back into the bin through the inlet which includes
a triple filter system. This circulation system ensures uniform heating of the water and a
perfect cooking temperature.
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