Complete Operation Prematurely; After Cooking; Keeping Food Warm; Serve The Food Immediately - Proficook PC-SV 1126 Instrucciones De Servicio

7. Use the selector wheel to set the hours.
8. Confi rm your setting by pressing the
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
Meat
Poultry
Fish
Vegetables

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.
PC-SV1126_IM

Storing of cooked Food

button. The min-
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.

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
• You can purchase yoghurt jars in a specialist shop.
1. Place the pot with the appliance in the location where
2. Heat the H-milk in a pot to ca. 45 °C and blend in the
3. Fill this mixture into the previously cleaned jars. Screw the
4. Place the closed jars in the pot with the attached Sous
5. Pour warm water into the pan (max. 45 °C).
Max. time in hours
6. Operate the Sous Vide pan as described above.
6 - 10
2 - 3
1
2
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.
Preparation of Yoghurt
a mixing ratio of 100 ml : 15 ml (or 140 ml : 20 ml).
these will not be moved or exposed to any vibration while
preparing yogurt. Otherwise, the yoghurt remains liquid.
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.
lids onto the jars.
Vide cooker.
• 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.
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