Filter
Top Products
OPERATING INSTRUCTIONS
Page 8 62.9694.01
• Clean insert and seals (D).
• Clean the inside surfaces and the pipe to the pan with a
bottle brush.
• Grease the insert (E) lightly with tap grease.
• Tap grease can be purchased commercially. Damaged
seals must be replaced.Installing the insert.
• Pull the bolt (B) out and -simultaneously push insert (E)
down into the housing
5. WORKING RULES
Pay attention to the sensitivity of the temperature control sys-
tem when placing food on the bottom plate of the braising pan.
The heat will remain evenly distributed if the load-ing of the
pan is started in the middle of the front half of its plate. This
same zone should also be used when roasting small portions
of food.
Loading the pan
The pan has a level indicator on its rear side. The maximum
loading mark is situated about 1.6 inch (4 cm) below the pour-
ing level of the spout. When being loaded with liquid sub-
stances in the horizontal position, the pan must be filled up to
this maximum loading mark only.
For the "Cook" function (temperature setting up to 212°F
(100°C)) to operate correctly, the pan must be filled with food
to a depth of at least 1.2 - 1.6 inch (3 - 4 cm) to prevent the
food from being burnt. The SOFT function should be activated
if the pan is filled with less food.
Sticky food
To prevent the food from sticking to the bottom of the pan, the
following procedure can be applied:
Mix about 2 kg of unpeeled, uncleaned slices of potatoes with
about 2 kg of salt and spread out this mixture on the empty
cold bottom of the pan. Afterwards, heat up the pan gradually
to the maximum heat during one hour. Then let it slowly cool,
without quenching it with water.
6. CLEANING
Before being cleaned, the appliance must be switched off and
allowed to cool.
Pan with a polished steel bottom
Do not use water for cleaning. This would cause the food to
stick to the pan, which in turn would necessitate a treatment as
described in chapter 8. Clean the pan by rubbing it with a dry
cloth or with absorptive paper.
Pan with a chrome nickel steel plated bottom
In general it suffices to clean the pan with hot water, a stand-
ard grease solvent, and a brush. Afterwards, rinse the pan with
hot water and rub it dry with a cloth or ab-sorptive paper.
Cover, lid and panels
The cover, lid and panels are made of stainless chrome nickel
steel. Clean them with hot soapy water and a stan-dard grease
solvent and rub them dry.
In general
Do not clean the appliance with steel brushes, steel wool, cop-
per cloths, abrasive products, etc., as these would destroy the
metal surfaces and thus facilitate corrosion.
The appliance must not be cleaned with high pressure clean-
ers or water jets, owing to the danger of malfunc-tions.
7. TROUBLESHOOTING
Faults in the appliance are registered by the control electronics
and shown on the display (AT) dependent on the type of fault
by the letters A or E in combination with a double-digit number.
When the fault occurs, an intermittent acoustic signal sounds,
the power supply is interrupted and the lamp is switched off.
Press button (Q) again to acknowledge the error message
(acoustic signal).
Shut down the appliance if a continuous fault that prevents
operation arises (see section 5.5 Shutting down). Summon the
aftersales service to remedy the fault. Until this is done, the
appliance must not be used and must be disconnected from
the mains supply.
8. TREATMENT OF COMMERCIAL KITCHEN
APPLIANCES
Commercial kitchen appliances are executed in corrosion
resistant chrome nickel steels, material numbers 1.4301 and
1.4404.
The corrosion resistance of these steels is based on a passive
layer formed on the surface with access to atmospheric oxy-
gen. Accelerated formation or reformation of the passivity
occurs by treating surfaces with running water containing oxy-
gen. Aggressive media with a reducing effect (oxygen con-
suming) such as substances containing hydrochloric acid,
chlorides and seasoning concentrates, mustard, vinegar
essence, seasoning or spice tablets, salt solutions, etc.,
depending on concentration and temperature, can result in
chemical damage or the destruction of the passive layer. Dam-
age can also result from foreign rust (iron particles) due to the
formation of galvanic elements and lack of oxygen (no air
access or low oxygen water).
Therefore the following principles should be observed when
working with high grade steel equipment:
Cooking
process
Food Temperature Comments
Sautéing, brief roast-
ing
Escalope, steaks,
diced meat, shred-
ded meat
374°F (190°C) Cover opened
Roasting Pieces of meat initially 391°F
(200,°C)
then 230-320°F (110-
160°C)
Cover opened
Stewing, braising White meat, poultry initial roasting 392°F
(200°C)
glazing 392°F
(200°C)
Cover opened
Cover closed
Steaming, glazing Vegetables 284-320°F (140-
160°C)
Cover closed
Poaching, light
browning
Poultry initially (284-320°F
(140-160°C)
then 176°F (80°C)
Cover closed
E1
Failure of produce temper-
ature sensor
Summon service agent
and report reading
E2
Failure of bottom tempera-
ture sensor
Summon service agent
and report reading
E5
Failure of control circuit
board temperature sensor
Summon service agent
and report reading
E6
Sensor J15 of produce
temperature is too high
Summon service agent
and report reading
E7
Sensor J16 of bottom tem-
perature is too high
Summon service agent
and report reading
E9
Failure of analogue/digital
converter
Summon service agent
and report reading
E10
Safety thermostat for dry
cycle protection has
responded
Summon service agent
and report reading
E21
HACCP Master Personal
Computer is not con-
nected.
Discharge fault display
and signal by pressing but-
ton (Q).
E22
HACCP Interface
COP485.1 is not con-
nected.
Discharge fault display
and signal by pressing but-
ton (Q).
E23
HACCP configuration;
EEPROM COP485.1
(memory chip) has found a
reeding fault.
Discharge fault display
and signal by pressing but-
ton (Q) and repair fault.
E24
HACCP configuration;
EEPROM COP485.1
(memory chip) has found a
spelling fault.
Discharge fault display
and signal by pressing but-
ton (Q) and repair fault.