ProfiCook PC-SV 1159 Silber [47/86] Designated use

PC-SV1159IM 04.12.18

• 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 qualied

persons in order to avoid a hazard.

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 appliance from its packaging.

2. Remove all packaging materials like foils, lling materi-

als, 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 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

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

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 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.

ProfiCook PC-SV 1159 Silber [47/86] Designated use

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