16
104 x 142 mm
- only genuine accessories are used,
- the appliance is under supervision at
all times,
- clean tap water has been filled in (not
de-ionised or distilled).
∙ Caution: Do not use the appliance to
heat unsealed food.
∙ Caution: Heat only vacuum-packed
food. Should any food come into contact
with the water, switch off, clean and fill
again with clean water.
∙ Caution: Do not operate the appliance
without its stainless-steel jacket properly
fitted. Do not remove the fan protection
cap.
∙ Caution: Always use suitable utensils
to remove the cooked food. Beware
of escaping steam and drips from hot
condensation water: there is a danger
of scalding.
∙ Do not move the appliance or the pot
until they have completely cooled down.
∙ No responsibility is accepted if damage
results from improper use, or if these
instructions are not complied with.
Vacuum cooking
With vacuum cooking, the food is sealed
inside a vacuum bag and cooked at low
temperature in a water bath. The ideal
temperature range for such cooking is
55° to 65°C. Pasteurisation of the food is
achieved at a core temperature of 62°C.
Heating food evenly results in the perfect
consistency of the entire content, so
that the juice and flavour remain largely
unaffected.
As vacuum cooking is carried out at
low temperatures, hygiene and quick
processing of the food are essential. Once
vacuum-cooked, the food must be either
consumed immediately, or cooled in iced
water and then deep-frozen or stored in a
refrigerator at a temperature of below 3°C.
Only high-quality vacuum bags suitable
for both deep-freezing and heating must
be used for vacuum cooking. We therefore
recommend using SEVERIN vacuum
foil bags (available commercially or via
http://www.severin.de under ‘Service /
Ersatzteile’).
Before using for the first time
Remove any stickers and remaining
packaging materials, and clean the
appliance as described in the Cleaning and
care section.