Use; After Cooking - Profi Cook PC-SV 1112 Instrucciones De Servicio

Meat: Temperature 58 °C - 62 °C
Thickness
10 mm
20 mm
30 mm
40 mm
50 mm
60 mm
Poultry: Temperature 63 °C - 65 °C
Thickness
10 mm
20 mm
30 mm
40 mm
Fish: Temperature 55 °C - 58 °C
Thickness
10 mm
20 mm
30 mm
40 mm
50 mm
60 mm
Vegetables: Temperature 80 °C - 85 °C
Type
Potatoes
Crisp vegetables
First Use
Power Failure
and the process must be started again.
PC-SV1112_IM
Time in minutes
1.
30 2.
45
3. Important: Close the lid to ensure a constant
95
120
4.
180
250
5. Set the desired temperature.
6. Set the cooking time.
Time in minutes 7.
20
40
8.
75
90
Time in minutes
9.
10
20
30
40
50
60
Keeping Food warm
Time in minutes
40
25
70
70
Operate the Sous Vide pan as described above.
-
•
•

Use

heating time.
temperature.
056 °C cooking temperature and 08:00 hours
heat the water.

After Cooking

Food
Meat
Poultry
Vegetables
-
Max. time in hours
6 - 10
2 - 3
1
2
47
18.03.16