Profi Cook PC-SV 1126 - Инструкция по эксплуатации - Страница 43

43

PC-SV1126_IM 

19.09.16

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, offi ces, 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, fi lling materials, 

cable holders, and carton packaging.

3.  The control panel (display) was covered in a protective 

fi lm for transportation purposes. Remove this foil.

4.  Check the scope of deliveries for completeness.

5.  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  Temperature display

2 Button    with integrated indicator light

3  Cooking time display

4 Button    with integrated indicator light

5  Fastening clip

6  Heater box

7 Cover

8  Marking MIN (minimum amount of water)

9  Marking MAX (maximum water quantity)

10  Motor housing

11  Power indicator light

12  Mode selector wheel

Interesting Facts concerning 

Sous Vide Cooking

Sous Vide cooking (French sous “under”, vide “vacuum”) is 

a method for slow cooking of meat, fi sh, 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 immediately 

or must be cooled and frozen quickly to prevent the 

growth and increase of spores.

•  Food prepared with Sous Vide cooking is not suitable 

for immuno-compromised persons.

Vacuuming Food

Vacuuming preserves the original fl avors 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 vacuum-

ing 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.

•  You can purchase a vacuum sealer in a specialist shop. 

From our product line we recommend the vacuum sealer 

PC-VK 1080

 and the corresponding spare bags and foils. 

Contact your dealer. 

 - Vacuum Sealer PC-VK 1080

Item No.: 501 080

 - Spare bag, size 22 x 30 cm

Item No.: 8 910 151

 - Spare bag, size 28 x 40 cm

Item No.: 8 910 152

 - Foil roll, size 28 cm x 6 m

Item No.: 8 910 155

Application Instructions for the Appliance

Location

•  Put the pan in which you want to use the appliance on a 

non-slip, fl at and heat-resistant surface.

•  Take care that the appliance and the mains cable never 

are placed onto hot surfaces or near heat sources (e.g. 

range, hob).