Manual ProfiCook SV 1126 (page 43 of 78) (English, German, Dutch, French, Italian, Polish, Spanish)

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PC-SV1126_IM 19.09.16

Designated Use

This appliance is intended exclusively for normal domestic use. It is

not intended for use in the following locations:

• in staff kitchens in shops, of 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,  lling materials,

cable holders, and carton packaging.

3. The control panel (display) was covered in a protective

 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 Cover

8 Marking MIN (minimum amount of water)

9 Marking MAX (maximum water quantity)

10 Motor housing

11 Power indicator light

12 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,  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.

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 Food

Vacuuming preserves the original  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,  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).

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ProfiCook SV 1126 Manual

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