59
GB
MT
SFS 110 A1
3) Press the button
r
. The green control lamp
t
lights up and the appli-
ance sucks the air out of the bag. As soon as all the air is sucked out, the red
control lamp
q
lights up. The appliance now seals the bag.
4) Once both control lamps
q
/
t
have extinguished, you can open the lid
and remove the vacuum-sealed bag.
NOTE
►
You can halt the air extraction process at any time by pressing the
button
e
.
The green control lamp
t
will then go off . Press the
button
r
again to
resume the extraction process.
If the appliance has already switched to the sealing process and the red
control lamp
q
is lit, the process can be stopped with the
button
e
.
The appliance then stops the sealing process.
TIP – "SOUS-VIDE COOKING"
►
As the supplied fi lm is suitable for temperatures between -20°C and
+100°C, it can be used for the so-called "sous-vide" cooking process
(vacuum cooking).
"Sous-vide" is French and means "under vacuum".
In vacuum cooking, the food (usually fi sh 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 to 90 C). The advantage of this is
that volatile fl avours or aroma are not lost during cooking. The food does not
dry out and the vitamins and fl avours are preserved. Herbs or spices that are
vacuum-sealed in the bag with the food give off a more intense fl avour.
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