Мультиварки Profi Cook PC-SV 1112 - инструкция пользователя по применению, эксплуатации и установке на русском языке. Мы надеемся, она поможет вам решить возникшие у вас вопросы при эксплуатации техники.
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PC-SV1112_IM
18.03.16
−
Meat: Temperature 58 °C - 62 °C
Thickness
Time in minutes
10 mm
30
20 mm
45
30 mm
95
40 mm
120
50 mm
180
60 mm
250
−
Poultry: Temperature 63 °C - 65 °C
Thickness
Time in minutes
10 mm
20
20 mm
40
30 mm
75
40 mm
90
−
Fish: Temperature 55 °C - 58 °C
Thickness
Time in minutes
10 mm
10
20 mm
20
30 mm
30
40 mm
40
50 mm
50
60 mm
60
−
Vegetables: Temperature 80 °C - 85 °C
Type
Time in minutes
Potatoes
40
Asparagus
25
Root vegetables
70
Crisp vegetables
70
First Use
Some smell occurs at the time of first use. This is
caused by the protective coating of the heating ele
-
ments. This is normal and harmless.
Power Failure
In case of a power failure, the appliance automatically
continues the cooking process if power is supplied
again within 30 minutes. In case of a longer power
failure, the temperature and the time must be set again
and the process must be started again.
Use
1.
Place the vacuumed food into the appliance.
2.
Fill warm water into the appliance to reduce the
heating time.
3. Important: Close the lid to ensure a constant
temperature.
4.
Turn the device on. The display shows the preset:
056 °C cooking temperature and 08:00 hours
cooking time. The temperature display is flashing.
5. Set the desired temperature.
6. Set the cooking time.
7.
Press the START / STOP button. The current water
temperature is displayed. The appliance starts to
heat the water.
8.
A beep sounds when the set temperature is
reached. The timer display flashes. The tempera
-
ture is maintained. Press the START / STOP button
to start the set cooking time. The timer count-down
starts. The colon in the time display flashes.
9.
You hear a beep at the end of the time. The
illumination of the display goes out. The device will
switch off automatically.
After Cooking
After cooking, you can use the food in different ways:
Keeping Food warm
You can keep pasteurized food warm at 55 °C or
higher until it is served. While keeping the food warm
prevents growth of any germs, meat and vegetables
are further cooked and may turn mushy when they are
kept warm too long. This depends on the temperature
and the type of food. Tough pieces of beef may be
cooked and kept for 24 to 48 hours in a water bath at
55 °C. However, most food can be kept only for 8 to 10
hours before becoming too soft.
Operate the Sous Vide pan as described above.
•
Set a temperature of 55 °C.
•
Select the max. time for keeping the food warm
after cooking.
Some hints in the following:
Food
Max. time in hours
Meat
6 - 10
Poultry
2 - 3
Fish
1
Vegetables
2
Характеристики
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