Serve The Food Immediately; Storing Of Cooked Food; Preparation Of Yoghurt; Interesting Facts About Yoghurt - Proficook PC-SV 1112 Mode D'emploi

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.
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.
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PC-SV1112_IM
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

18.03.16