SilverCrest SVSV 550 B2 Mode D'emploi page 22

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Indhold
1. Oversigt .......................................................................................21
2. Brug i overens-stemmelse med formålet .......................................22
3. Sikkerhedsanvisninger .................................................................22
4. Leveringsomfang ..........................................................................24
5. Sous-Vide!? ..................................................................................24
5.1 Hvad er Sous-Vide?........................................................................... 24
5.2 Fordele ved Sous-Vide ....................................................................... 25
5.3 Bemærk ved Sous-Vide ...................................................................... 25
5.4 Nødvendigt tilbehør .......................................................................... 26
6. Ibrugtagning ................................................................................26
6.1 Udpakning ....................................................................................... 26
6.2 Forberedelse .................................................................................... 26
7. Betjening af apparatet ..................................................................27
7.1 Ilægning af posen ............................................................................. 27
7.2 Start af program ............................................................................... 27
8. Tips og tricks ................................................................................28
8.1 Egnede levnedsmidler til Sous-Vide...................................................... 28
8.2 Ikke-egnede levnedsmidler til Sous-Vide ............................................... 28
8.3 Tilberedninger i omvendt rækkefølge ................................................... 28
8.4 Tips ................................................................................................. 28
9. Tilberedningstider .........................................................................29
9.1 Tilberedning af kød ved kernetemperatur ............................................. 29
9.2 Tabel for færdigtilberedt .................................................................... 30
10. Opskrifter.....................................................................................31
10.1 Oksemørbrad ................................................................................... 31
10.2 Roastbeef......................................................................................... 31
10.3 Lammekrone..................................................................................... 31
10.4 Kyllingebryst, italiensk ....................................................................... 32
10.5 Asparges ......................................................................................... 32
10.6 Gulerødder til antipasti ...................................................................... 32
10.7 Laks ................................................................................................ 32
10.8 Tunfisk (halvt forarbejdet) ................................................................... 33
11. Rengøring.....................................................................................33
12. Bortskaffelse ................................................................................34
13. Tekniske data...............................................................................34
14. Problemløsning.............................................................................34
15. HOYER Handel GmbHs garanti .....................................................35
20 DK