Warning; Note; Designated Use; Unpacking The Appliance - Profi Cook PC-SV 1159 Manual De Instrucciones

• Cleaning and user maintenance shall not be made by children
without supervision.
• Do not repair the appliance by yourself. Always contact an au-
thorized technician. If the supply cord is damaged, it must be re-
placed by the manufacturer, its service agent or similarly qualified
persons in order to avoid a hazard.
This appliance is intended exclusively for normal domestic use. It is
not intended for use in the following locations:
• in staff kitchens in shops, offices, 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 appliance from its packaging.
2. Remove all packaging materials like foils, filling materi-
als, cable holders, and carton packaging.
3. The control panel (display) was covered in a protective
film 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 appliance. Return it to your retailer immediately.

NOTE:

There may still be dust or production remains on the
appliance. We recommend that you clean the appliance
as described under "Cleaning".
Overview of the Components /
Scope of Delivery
1 Temperature display / Cooking time display
2 Button with integrated indicator light
3 Button with integrated indicator light
4 Setting buttons /
5 Fastening clip
6 Marking MIN (minimum amount of water)
7 Heater box
8 Marking MAX (maximum water quantity)
9 Motor housing
10 Power indicator light
11 Indicator lamp WiFi
PC-SV1159IM

Designated Use

Sous Vide cooking (French sous "under", vide "vacuum")
is a method for slow cooking of meat, fish, or vegetables
at low temperatures. The food is welded into a plastic bag
before cooking, the air is sucked out with a vacuuming
appliance, 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 immedi-
ately 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 flavors 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.
Interesting Facts concerning
Sous Vide Cooking

Vacuuming Food

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