Profi Cook PC-SV 1126 - Инструкция по эксплуатации - Страница 45

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PC-SV1126_IM 

19.09.16

7.  Use the selector wheel to set the hours.

8.   Confi rm your setting by pressing the   button. The min-

ute display and the   button control lamp start fl ashing.

9.  Use the selector wheel to set the minutes.

10. Press the   button. The current water temperature is 

displayed. The appliance starts to heat the water. The 

power indicator lights blue.

11. When the set temperature is reached, you will hear two 

beeps. The colon in the clock time and the operation 

indicator lamp start fl ashing. The countdown timer starts 

up.

12. You hear a beep at the end of the time. The notifi cation 

“   “ appears in the display. The device will switch off 

automatically. Disconnect the plug from the mains.

Complete Operation Prematurely

•  You can also previously cancel the operation at any time. 

Hold the   button pressed down for about 3 seconds.

•  Disconnect the mains plug from the socket.

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

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, frying it for 

a short time, and then vacuuming it, the meat is com-

pletely 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 fi lled at least 

half with ice.

Then you can freeze the food in the vacuum bag or store it at 

refrigerator temperatures for approx. 5 days.
If you wish to use frozen, already cooked food, you need to 

thaw the vacuum-sealed food at 55 °C in a pan using the 

Sous Vide cooker. 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 convert-

ed to lactic acid. As a result, the milk congeals.

Preparation of Yoghurt

•  You need pasteurized milk (H-milk) and natural yoghurt at 

a mixing ratio of 100 ml : 15 ml (or 140 ml : 20 ml).

•  You can purchase yoghurt jars in a specialist shop. 
1.  Place the pot with the appliance in the location where 

these will not be moved or exposed to any vibration while 

preparing yogurt. 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.  Place the closed jars in the pot with the attached Sous 

Vide cooker.

5.  Pour warm water into the pan (max. 45 °C).

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 fi nished yoghurt can be used again as a start 

culture, but not more than approx. 20 times, as the ef-

fect weakens with time.

•  Fruits, nuts, jam or similar items should be added after 

preparation only.

•  Always store the fi nished yoghurt in the refrigerator.