Salvis 883844, Руководство по эксплуатации

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1.1
Safety instructions for Sous Vide cooking
Cooking using the Sous Vide method should only be performed by
trained personnel.
Ensure that only tried and tested Sous Vide techniques from the gas­
tronomic specialist literature and/or from relevant experts are used.
Follow the respective food recommendations there and the general
instructions for food handling to prevent the formation of pathogens or
health hazards.
HACCP: Your kitchen personnel must use an appropriate HACCP system (Haz­
ards Analysis and Critical Control Points) to monitor and document the
path of the food from delivery until serving.
Water change: The water quality in the cooking tank of the Sous Vide cooker must be
monitored and the water changed regularly.
Decalcification:
We recommend regular decalcification of your Sous Vide cooker. Use
a food-compatible decalcifier for this.
Cooling: For the cooling, the food must be taken out of the Sous Vide cooker
immediately after the end of the cooking process and cooled down as
quickly as possible to a core temperature of max. 3
°
C. For this, use a
container filled with ice cubes ("ice water") or a suitable blast chiller and
observe the cooling times specified in the applicable specialist litera­
ture. Avoid interruptions of the cooling chain and unnecessary storage
times of the food. The storage temperature should be maximum 3
°
C.