Items Supplied; Power Supply; Advantages Of Vacuum-Packed Food; Durability - SilverCrest SFS 110 B2 Mode D'emploi

__CPE281169_Folienschweissgeraet_B1.book Seite 44 Montag, 19. September 2016 2:39 14
Never place the device on hot surfaces
(e.g. hot plates) or near to heat sources
or open fire.
Ensure that no liquid is sucked in during
the extraction of air.
The device is fitted with non-slip silicon
feet. Because furniture can be coated
with a wide variety of varnishes and
plastics, and treated with various care
products, the possibility cannot be ex-
cluded that some of these substances
have ingredients that may attack and
soften the silicon feet. If necessary,
place a non-slip mat under the device.
Do not use any astringent or abrasive
cleaning agents.

4. Items supplied

1 bag sealer
1 roll of film tube
1 operating instructions
Before using for the first time
• Remove all packing material.
• Check that the device is undamaged.

5. Power supply

Only connect the mains plug 6 to a properly
installed and easily accessible wall socket
whose voltage corresponds to the specifica-
tions on the rating plate. The wall socket
must continue to be easily accessible after
the device is plugged in.
1. Unwind the required length of power
cable 6 from the cable spool 17.
2. Lead the power cable 6 through the
opening 7 on the underside of the de-
vice.
3. Connect the mains plug 6 with the wall
socket.
44 GB
6. Advantages of
vacuum-packed food
6.1

Durability

Vacuum-packed food keeps fresh for a sig-
nificantly longer period. This is due to the
fact that during the vacuum packing process
the oxygen is removed from the food pack-
age.
Furthermore, high-quality films and the vacu-
um packing protect well against freezer
burn.
6.2 Sous-Vide - gentle
cooking method in a
vacuum bag
The dream of every hobby cook: a steak that
is pink and juicy on the inside, crispy on the
outside. But unfortunately it does not always
work using conventional methods, or it re-
quires exact timing. Sous-vide makes cook-
ing easier, and almost always yields perfect
results.
In principle, sous-vide is nothing more than
the slow cooking of vacuum-sealed food.
On the one hand, sous-vide is a very simple
method for achieving excellent results when
preparing food. On the other hand, sous-
vide is a clear rejection of the "quick quick"
attitude of our age.
Professional cooks have been using this
method for many years. With the new Sous-
Vide Cooker, this cooking method is now
also affordable for hobby cooks at home.