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11 ■
SFS 120 A1
3) Press the button .. The green control lamp 0 lights up and the appliance
sucks the air out of the bag. As soon as all the air is sucked out, the green
control lamp 0 goes out and the red control lamp - lights up. The appliance
now seals the bag.
4) If both control lamps -/0 have gone out, you can open the lid by pressing
the lid catch and flipping the lid upwards. Remove the vacuum-sealed
bag.
NOTE
► You can halt the air extraction process at any time by pressing the
button !.
The green control lamp 0 will then go off. Press the
button . again to
resume the extraction process.
If the appliance has already switched to the sealing process and the red
control lamp - is lit, the process can be stopped with the
button !.
The appliance then stops the sealing process.
► Once you have sealed 5 bags in a row, allow the appliance to cool down
for about 1 minute.
During this cool-down phase, you cannot start the appliance. After the
cool-down phase, you can use the appliance as normal.
TIP – "SOUS-VIDE COOKING"
► As the supplied film 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 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 to 90 C). The advantage of this is
that volatile flavours or aroma 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.
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