Designated Use; Unpacking The Appliance; Overview Of The Components / Delivery Scope; Interesting Facts Concerning Sous Vide Cooking - Proficook PC-SV 1112 Mode D'emploi

• 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.
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
PC-SV1112_IM

Designated Use

Interesting Facts concerning
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 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.
Sous Vide Cooking

Vacuuming Food

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