Profi Cook PC-SV 1112 - Инструкция по эксплуатации - Страница 48

48

PC-SV1112_IM 

18.03.16

Serve the Food immediately

You can eat the food immediately after Sous Vide 

cooking.

 HINT:

• 

Fry cooked meat in a hot pan with a little oil crisply 

for max. 1 minute on each side. The meat remains 

juicier with shorter frying.

• 

By seasoning the raw meat before cooking, fry

-

ing it for a short time, and then vacuuming it, the 

meat is completely ready for eating after Sous 

Vide cooking.

Storing of cooked Food

 IMPORTANT:

When you want to keep pasteurized food, cool it 

down in ice water to 5 °C. The water bath should be 

filled at least half with ice.

Then you can freeze the food in the vacuum bag or 

store it at refrigerator temperatures for app. 5 days.
To use frozen, already cooked food, thaw the 

vacuumed food at 55 °C in the Sous Vide pan. Then 

remove it from the bag for further processing or 

consumption.

Preparation of Yoghurt

Interesting Facts about Yoghurt
Yoghurt is a product that is similar to curdled milk 

and that is acquired from milk through the action of 

bacteria.

The milk is enriched with yoghurt cultures (high 

bacterial count). The bacteria multiply at an average 

temperature of 45 °C. The milk sugar (lactose) present 

in the milk is converted to lactic acid. As a result, the 

milk congeals.

Preparation of Yoghurt

• 

You need pasteurized milk (H-milk) and natu

-

ral yoghurt at a mixing ratio of 100 ml : 15 ml (or 

140 ml : 20 ml).

•  You can purchase yoghurt jars in a specialist shop. 

 CAUTION:

Set maximally so many jars into the appliance that 

the temperature sensor on the pan bottom is not 

touched.

1.  Select the location so that the appliance does not 

have to be moved during the yoghurt preparation 

and is not subject to vibrations. Otherwise, the 

yoghurt remains liquid.

2. 

Heat the H-milk in a pot to ca. 45 °C and blend in 

the natural yoghurt or the yoghurt culture. If you 

would like to use fresh milk, boil this beforehand 

and allow it to cool down to approx. 45 °C.

3. 

Fill this mixture into the previously cleaned jars. 

Screw the lids onto the jars. 

4.  Set the closed jars into the Sous Vide pan.

5. 

Fill warm water (max. 45 °C) into the appliance and 

close the lid.

6.  Operate the Sous Vide pan as described above.

• 

Set a temperature of 45 °C.

• 

Set the timer for 12 hours.

  NOTE:

• 

The longer the yoghurt matures, the stronger the 

taste becomes.

• 

A jar of finished yoghurt can be used again as a 

start culture, but not more than ca. 20 times, as 

the effect weakens with time.

• 

Fruits, nuts, jam or similar items should be added 

after preparation only.

• 

Always store the finished yoghurt in the refriger

-

ator.

Cleaning

  WARNING:

• 

Always turn the device off before cleaning it and remove the mains 

plug. Wait until the device has cooled down.

•  Do not immerse the appliance in water! Doing so may result in an 

electric shock or fire.