Designated Use; Unpacking The Appliance; Overview Of The Components / Delivery Scope; Interesting Facts Concerning Sous Vide Cooking - Proficook PC-SV 1126 Mode D'emploi

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 Marking MIN (minimum amount of water)
8 Marking MAX (maximum water quantity)
9 Motor housing
10 Power indicator light
11 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.
PC-SV1126_IM NEW

Designated Use

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 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).

Vacuuming Food

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