Bedienungsanleitung ProfiCook SV 1126 (Seite 45 von 78) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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PC-SV1126_IM 19.09.16

7. Use the selector wheel to set the hours.

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

ute display and the button control lamp start  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  ashing. The countdown timer starts

up.

12. You hear a beep at the end of the time. The noti 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  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  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  nished yoghurt in the refrigerator.

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