6
GB
~
Never place the device on hot surfaces
(e.g. hot plates) or near to heat sources
or open fire.
~
Ensure that no liquid is sucked in during
the extraction of air.
~
The device is fitted with non-slip silicon
feet. Because furniture can be coated
with a wide variety of varnishes and
plastics, and treated with various care
products, the possibility cannot be ex-
cluded that some of these substances
have ingredients that may attack and
soften the silicon feet. If necessary,
place a non-slip mat under the device.
~
Do not use any astringent or abrasive
cleaning agents.
4. Items supplied
1 bag sealer
1 roll of film tube
1 operating instructions
Before using for the first time
•
Remove all packing material.
•
Check that the device is undamaged.
5. Power supply
Only connect the mains plug
|
6
to a properly
installed and easily accessible wall socket
whose voltage corresponds to the specifica-
tions on the rating plate. The wall socket
must continue to be easily accessible after
the device is plugged in.
1. Unwind the required length of power
cable
|
6
from the cable spool
|
17
.
2. Lead the power cable
|
6
through the
opening
|
7
on the underside of the de-
vice.
3. Connect the mains plug
|
6
with the wall
socket.
6. Advantages of
vacuum-packed food
6.1
Durability
Vacuum-packed food keeps fresh for a sig-
nificantly longer period. This is due to the
fact that during the vacuum packing process
the oxygen is removed from the food pack-
age.
Furthermore, high-quality films and the vacu-
um packing protect well against freezer
burn.
6.2
Sous-Vide - gentle
cooking method in a
vacuum bag
The dream of every hobby cook: a steak that
is pink and juicy on the inside, crispy on the
outside. But unfortunately it does not always
work using conventional methods, or it re-
quires exact timing. Sous-vide makes cook-
ing easier, and almost always yields perfect
results.
In principle, sous-vide is nothing more than
the slow cooking of vacuum-sealed food.
On the one hand, sous-vide is a very simple
method for achieving excellent results when
preparing food. On the other hand, sous-
vide is a clear rejection of the "quick quick"
attitude of our age.
Professional cooks have been using this
method for many years. With the new Sous-
Vide Cooker, this cooking method is now
also affordable for hobby cooks at home.
__CPE281169_Folienschweissgeraet_B4.book Seite 6 Montag, 19. September 2016 3:02 15
Summary of Contents for SFS 110 B2
Page 15: ...13 GB __CPE281169_Folienschweissgeraet_B4 book Seite 13 Montag 19 September 2016 3 02 15 ...
Page 28: ...26 HU __CPE281169_Folienschweissgeraet_B4 book Seite 26 Montag 19 September 2016 3 02 15 ...
Page 51: ...49 CZ __CPE281169_Folienschweissgeraet_B4 book Seite 49 Montag 19 September 2016 3 02 15 ...
Page 76: ...__CPE281169_Folienschweissgeraet_B4 book Seite 74 Montag 19 September 2016 3 02 15 ...
Page 77: ...__CPE281169_Folienschweissgeraet_B4 book Seite 75 Montag 19 September 2016 3 02 15 ...
