Bosch MS6CB61V1 - Инструкция по эксплуатации - Страница 10

10 

en 

Overview 

Overview

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Fig.

A

1  Vacuum pump

a 

Vacuum valve

b 

Connection for base unit

2  Storage container

a 

Container with marking 

max

b 

Drip tray *

c 

Lid 

d 

Sealing clips

e 

Vacuum seal

f 

Vacuum indicator

g 

Setting rings for date (day/month)

h 

Lid gasket

3  Vacuum zipper bags

a 

Zip lock

b 

Marking line 

max

c 

Vacuum seal

* Depending on model

Before using for the first 

time

Before the new accessory can be used, 

it must be fully unpacked, cleaned and 

checked. 

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Warning!

Never put a damaged accessory into 

operation!

■

Check that all parts are present and 

examine them for obvious damage. 

X 

Fig. 

A

■

Thoroughly clean and dry all parts 

before using for the first time. 

X

 “Cleaning and maintenance” see 

page 12

Storage containers made of 

Tritan

Use to store food under vacuum to preserve 

the freshness and extend the shelf life of 

food contained in them, to marinate food, or 

to reheat it in the microwave.

Tritan is an unbreakable plastic with no 

discernable taste or smell.
Before using the containers in the 

microwave make sure you remove the lid.

Lid with vacuum seal

For airtight sealing of the containers. 
The lids of the storage containers are 

equipped with a 

vacuum indicator

. When 

the indicator visibly dimples inwards, a 

vacuum has been attained.

To remove a lid with vacuum applied, first 

grip the 

vacuum seal

 at one end and pull it 

up. Sufficient air has to get inside for the lid 

to be removed. 
The lids of the storage containers are 

equipped with a 

date indicator

. Turn the 

two rings to set the day and month when 

the food was added.

Drip tray

The drip tray separates the food from liquid 

that is excreted during storage. Liquid 

collects under the drip tray.

Vacuum zipper bags 

Use to store food under vacuum to preserve 

the freshness and extend the shelf life of 

food contained in them, to marinate food or 

for sous-vide cooking. 
Use only original Bosch vacuum zipper 

bags. These bags are suitable for a 

temperature range of -18 °C to 85 °C. 
For storing liquids (such as soup) we 

recommend using containers.

Sous-vide cooking

Sous-vide cooking is a method of cooking  

under a vacuum at low temperatures.

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Health risk!

When preparing food for sous-vide cooking 

it is important that you always follow the 

application and hygiene instructions below: 

■

Only use high-quality, perfectly fresh 

food.

■ Wash and disinfect your hands. Use 

disposable gloves or cooking/grill tongs. 

■

Take extra care when preparing critical 

food, such as poultry, eggs and fish. 

■

Always thoroughly rinse and/or peel fruit 

and vegetables.