Silvercrest SVSV 550 A1 - Svenska

36
SE
Innehåll
1. Översikt ........................................................................................ 37
2. Avsedd användning ....................................................................... 38
3. Säkerhetsanvisningar .................................................................... 38
4. Leveransomfattning ....................................................................... 40
5. Sous-vide!? .................................................................................... 40
5.1 Vad är sous-vide? ............................................................................... 40
5.2 Fördelar med sous-vide ........................................................................ 40
5.3 Att tänka på vid sous-vide .................................................................... 41
5.4 Nödvändiga tillbehör .......................................................................... 41
6. Innan första användningen ............................................................ 42
6.1 Packa upp .......................................................................................... 42
6.2 Förberedelse ...................................................................................... 42
7. Använda apparaten ...................................................................... 43
7.1 Lägga i påsar ..................................................................................... 43
7.2 Starta program ................................................................................... 43
8. Tips och knep ................................................................................ 44
8.1 Lämpliga livsmedel för sous-vide ........................................................... 44
8.2 Ej lämpliga livsmedel för sous-vide ........................................................ 44
8.3 Omvänd tillagning .............................................................................. 44
8.4 Tips ................................................................................................... 44
9. Tillagningstider .............................................................................. 45
9.1 Tillaga kött till kärntemperaturen ........................................................... 45
9.2 Tillagningstabell .................................................................................. 46
10. Recept ........................................................................................... 47
10.1 Oxfilé ................................................................................................ 47
10.2 Rostbiff .............................................................................................. 47
10.3 Lammkarré ......................................................................................... 47
10.4 Kycklingbröst mediterrane .................................................................... 47
10.5 Sparris ............................................................................................... 48
10.6 Morötter för antipasti ........................................................................... 48
10.7 Lax .................................................................................................... 48
10.8 Tonfisk (halvrå) ................................................................................... 48
11. Rengöring ...................................................................................... 49
12. Avfallshantering ............................................................................ 49
13. Tekniska data ................................................................................ 49
14. Problemlösning .............................................................................. 50
15. Garanti från HOYER Handel GmbH ................................................ 50
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