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63 ■

SVEB 160 B2

TIP – "SOUS-VIDE COOKING"

► As the supplied ﬁlm is suitable for temperatures between -20°C and

110°C, it can be used for sous-vide cooking (vacuum cooking).

"Sous-vide" is French and means "under vacuum".

In vacuum cooking, the food (usually ﬁsh or meat, but vegetables can also

be used) is vacuum-sealed in a bag and then cooked in water or steam

cooked at a relatively low temperature (50°C to 90°C). The advantage

of this is that volatile ﬂavours and aromas are not lost during cooking. The

food does not dry out and the vitamins and ﬂavours are preserved. Herbs

or spices that are vacuum-sealed in the bag with the food give oﬀ a more

intense ﬂavour.

Vacuuming containers and resealable bags

NOTE

► If you want to vacuum seal containers or bags with liquid contents only,

freeze the liquid brieﬂy so that it does not get sucked into the appliance

during vacuuming. If small quantities of liquid or food nonetheless get

sucked up, they will be deposited in the small drip tray 9 that is located

within the lower sealing ring 3.

► You can stop the vacuuming process at any time by pressing the

buttona. The control lamp o/a will switch oﬀ. Press the buttono

again to resume vacuuming.

You can vacuum seal containers and resealable bags using the vacuum hoses s

and appropriate adapters d/f/g supplied with the appliance. With some bags

or containers by various manufacturers, it is possible that no adapter d/f/g is

required and you can push the black coupling piece on the vacuum hose s directly

into the bag/container. Experiment to ﬁnd out which adapter d/f/g creates

the best seal or whether you even need an adapter d/f/g at all.

IB_367892_SVEB160B2_LB5.indb 63 30.06.2021 15:44:16

Silvercrest SVEB 160 B2 User Manual

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