Profi Cook PC-SV 1112 - Инструкция по эксплуатации - Страница 45

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PC-SV1112_IM 

18.03.16

• 

Do not try to repair the appliance on your own. Always contact an 

authorized technician. If the supply cord is damaged, it must be 

replaced by the manufacturer, its service agent or similarly qualified 

persons in order to avoid a hazard.

Designated Use

This appliance is intended exclusively for normal domestic use. It is 

not

 intended for use in the following locations:

• 

in staff kitchens in shops, offices, and other commercial areas;

•  in agricultural enterprises;

• 

by guests in hotels, motels, and other housing facilities;

• 

in bed & breakfasts.

Unpacking the Appliance

1. 

Remove the device from its packaging.

2. 

Remove all packaging materials like foils, filling 

materials, cable holders, and carton packaging.

3. 

Check the scope of deliveries for completeness.

4. 

If there are missing parts or obvious damage, 

do not use the device. Return it to your retailer 

immediately.

  NOTE:

There may still be dust or production remains on the 

device. We recommend that you clean the device as 

described under “Cleaning”.

Overview of the Components /  

Delivery Scope

1  Marking MAX (max. water quantity)

2 Lid

3  Handles

4  Housing

5  Function buttons

6 Display

7  Tongs

8  Rack

Interesting Facts concerning  

Sous Vide Cooking

Sous Vide cooking (French sous “under”, vide 

“vacuum”) is a method for slow cooking of meat, fish, 

or vegetables at low temperatures. The food is welded 

into a plastic bag before cooking, the air is sucked out 

with a vacuuming unit, and then the food is cooked at 

constant water temperatures in the range from 45 to 

90 °C.

With this cooking method, the food is pasteurized and 

the storage life is extended.

  WARNING:

• 

Pasteurized food must either be consumed im

-

mediately or must be cooled and frozen quickly to 

prevent the growth and increase of spores.

• 

Food prepared with Sous Vide cooking is not suit

-

able for immuno-compromised persons.

Vacuuming Food

Vacuuming preserves the original flavors and aromas 

of the food. When you add ingredients like spices 

or herbs to the foil bag, the taste becomes more 

intensive.
• 

Use only foil bags that are especially suited for 

vacuuming and heat-resistant. Other bags do not 

guarantee the required correct closure.

• 

Keep the area at the welding seam dry and clean. 

Avoid wrinkles. The seam may leak at such places.