Filter
Top Products
OPERATING INSTRUCTIONS
62.9680.01_UL Page 11
2.4.2 WORKING RULES
D Turn the switch (2/Fig.9) to the highest setting ( ).
D As soon as the water in the trough has reached boiling
point, add salt and ingredients. The use of fine salt is
recommended, to prevent corrosion of the trough base. If
this is not available, dissolve the salt beforehand in a sepa-
rate container of water.
D Place the baskets with the food to be cooked slowly in the
trough.
The overflow pipe ensures control of the maximum amount
of water and the escape of any foam that occurs during
cooking.
D Set the appropriate cooking temperature with the switch
(2/Fig.9), according to the quantity and quality of the food
to be cooked.
2.5 SWITCHING OFF THE OVEN
2.5.1 MAIN BURNER
D Turn the knob (2/Fig.9) back clockwise from the highest
setting ( ) to pilot burner ignition ( ).
The gas supply to the main burner is stopped and the main
flame is shut down. The flame of the pilot burner keeps on
burning and is available for further main burner ignitions.
2.5.2 PILOT BURNER FLAME
D Press the knob (2/Fig.9) lightly and turn it clockwise from
pilot burner ignition to Off.
The complete gas supply is cut off and the pilot light
extinguishs.
= Off
D Ignition can only start again when the heating element has
cooled down.
2.5.3 WATER DRAIN
D Drain the water from the trough by opening the water outlet
valve (5/Fig.10) (turn the handle anti-clockwise into the ver-
tical position).
D Clean any food residues from the trough and the baskets.
2.5.4 LONG SHUT-DOWNS
The following should be observed when shutting down for a
long period:
D When operating with liquid gas, also turn off the bottle or
tank valve.
D Never store the appliance where the temperature can drop
below 32°F (0 °C).
D Do not leave the troughs full of water, since this prevents
the normal passivation of the steel and the surfaces are
thus less resistant to corrosion.
D Rub all chrome nickel steel surfaces with a cloth soaked in
vaseline oil, to lay down a thin protective coating.
D Air the installation site regularly.
D Turn off the water supply.
3. CLEANING
The appliance should be cooled before every cleaning
operation.
Clean at least once daily after use:
D Shut off all the gas taps and control valves on the range.
D Drain water from the trough.
D Clean outlet nozzles with a brush.
D Remove the outlet strainer of the floor of the water trough
(snap fastening) and clean.
D Clean the outlet on the base of the trough as well as the
overflow (8) with a bottle brush.
D Using a brush, wash the water trough with hot soapy water
to which a fat-dissolving agent has been added.
D Then rinse with hot water and rub dry with a cloth or absor-
bent paper.
D Wash rust-resistant chrome nickel steel panels with hot
soapy water to which a fat-dissolving agent has been
added and rub them dry.
Water containing cooking salt or food should not dry in the boi-
ler, to prevent the danger of corrosion.
Note
D The appliance must not be sprayed with a water jet or
high-pressure cleaner.
D The floor directly in front of, near and behind the appliance
must be cleaned normally without a high-pressure cleaner.
D When cleaning the outlet pipe, do not use any sharp
objects that might damage the rubber hose.
D Never use inflammable liquids to clean the appliance
interior.
D Never use steel wool, spatulas or ordinary steel wire
brushes for cleaning the surfaces, since the deposition of
steel particles can lead to rust formation. Stainless steel
wool can possibly be used, but only in the grinding
direction.
D Never use chloric products (bleaching dye, hydrogen
chloride etc.) for cleaning chrome nickel steel, even if they
are diluted.
D Never use corrosive substances for cleaning the floor
under the appliance (e.g. hydrochloric acid). Clean the
appliance with commercial cleaning agents.
3.1 GAS BURNER
So far as is necessary, the pilot burner and main burner are
cleaned by after-sales service.
3.2 FLAME
In a visual check, the flames must be dark blue without any
upper yellow or orange tips; they must be stable and soot-free
and adhere firmly to the outlets.
If there is a lack of primary air, the flame has yellow streaks
and tips; if there is too much primary air, the flame is short,
transparent and tends to lift off the burner.
When the flame is correctly adjusted, it must not lift off or
backfire when the burner is cold as well as warm.
The flame will backfire into the inside of the burner when the
speed of the gas-air mixture through the burner outlets is too
low, particularly when the air passages are dirty.
The different ignition processes must also take place without
any delays. This concerns: ignition, arc-through and. extending
the flame over the whole burner area.
If the flame fails to meet all the requirements, cleaning or
maintenance is necessary.