EN
40
SOUS VIDE COOKING
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The SOUS VIDE (in a vacuum) cooking method
is based on a slow, precise process of cooking
in water of dishes vacuum sealed in hermetic
bags. This allows you to preserve a very large
amount of nutrients, vitamins and minerals. The
whole process takes place at a sufficiently low
temperature and time.
During slow-cooking (below 100°C), sous-vide
cooking (vacuum cooking below 100°C), the
food is processed at low temperatures. Due to
the low temperatures of the heat treatment,
bacteria can multiply.
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Hygiene rules must be observed when pre
-
paring and cooking food.
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Follow the recipe instructions carefully (tem
-
perature and time).
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Care should be taken to ensure that the
cooked food is consumed immediately after
cooking according to the recipe or is properly
preserved
GRATING AND SLICING
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1. Install the drive shaft (25) in the bowl and
install the bowl in the housing.
2. Mount the stem (18), disc (17) and disc
cover (15) on the rotary shaft. Make sure
to mount the disc with the correct side up
depending on the nature of the operation.
ATTENTION! The grating and slicing disc is
sharp. Be careful not to get hurt!
3. Prepare the food to be processed. Cut the
fruit and vegetables into smaller pieces so
that they pass through the feed hole in
the disc cover and remove the stones from
them.
4. Connect the appliance to the mains and
then switch it on using the button (9) on the
left side of the appliance.
5. When the food processor starts up, select
the AUTOMATIC PROGRAMMES mode
and then select the grating/slicing mode
(FOOD PROCESSOR), make possible time
and speed adjustments.
6. After selecting the parameters, start the
process with the button
.To stop the
process, press the button .
7. Slowly insert the products into the feed
hole in the disc cover (15) and press down
on them with the pusher (14). When work
-
ing, do not let the bowl fill to the end with
the processed food. Periodically turn off
the appliance and empty the bowl of the
processed food.
ATTENTION: The disc cover (15) is not used
to cover the bowl during heat treatment and
when using the knife and mixers.
8. At the end of the programme, turn off the
appliance with the switch (9), disconnect it
from the mains, empty the bowl and clean
the appliance.
PRACTICAL CULINARY TIPS
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By following these guidelines you will be able to use
your PSC-11 food processor in an optimal way and
your work will bring the best results.
always grind products (e.g. vegetables, nuts,
dry rolls, coffee and even rice to very small
parts or even powder) at higher speeds of the
robot (8-12). It is advisable to start with a lower
speed and gradually increase it.
always perform powdering of products (with
a blade without grating disc) at higher mixing
speeds (9-12). It is advisable to start with a
lower speed and gradually increase it.
shredding of food (chopping of fruit and vege
-
tables into small chips) is performed at medium
mixing speeds (4-6). When shredding cabbage
or lettuce it is advisable to add a small amount
of water to the bowl.
during the above operations, do not fill the
bowl above half of its nominal volume. Car
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ry out these operations using the knife (6).
Suggested time is a dozen or so seconds, de
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pending on the quality, hardness and quantity
of the ingredients being chopped.
emulsifying food (bringing products into the
form of emulsions e.g. mayonnaise, sauces)
can be done in two ways: with the butter
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