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OPERATING INSTRUCTIONS
Page 10 62.9696.01
Note:
The manual force on the knob should not exceed 25 kg.
Safety information
When the lid is opened, it should be noted that hot vapors may
flow out or hot fat may splash out. Staff must take this into
account by means of appropriate measures (standing far
away, holding lid by knob) in order to avoid injuries.
After cooking with the lid closed, either pressureless or under
pressure, the lid must not be opened until the pressure has
been completely released from the appliance. Particular care
is required if the food froths. If the lid is opened when there is a
small residual positive pressure, hot food may flow out and
injure the operator.
6. ADDITIONAL EQUIPMENT
Perforated base plate (Fig. 9A)
Baskets and other inserts can be placed on the base plate.
Suspension frame GN1/1 (Fig. 9B)
Support of perforated and not perforated trays GN1/1.
Trays GN1/1
Perforated and not perforated trays GN1/1.
7. WORKING RULES
7.1 Filling
7.1.1 Pressureless cooking
Throughout the complete cooking process the level of the liq-
uid food may never rise above 1.6“ (4 cm) below the pan edge.
During operation, the lid must be closed, but not locked.
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 1.5“ (3 - 4 cm) to prevent the food from
being burnt. The SOFT function should be activated if the pan
is filled with less food.
7.1.2 Pressure cooking
Depending on the type of liquid food, i.e. smaller or greater
tendency to froth and boil over, the pan must be only half filled
to allow sufficient steam to remain above the food.
7.1.3 Pressure steaming
When inserted containers are used, water is poured in only to
below the bottom grid, i.e. level about 1“ (2 cm).
Safety information
S During pressureless cooking the filling of the appliance
must never rise above 1.6“ (4 cm) below the boiler rim.
Depending on the type of food to be cooked, filling must be
less so as to prevent bubbling over.
S During pressure cooking the pan must be only half or less
filled.
7.2 Use as pan:
When laying meats to be fried on the pan bottom, the sensitive
regulation must be watched.The temperature of the pan bot-
tom will stay equally the same, that is when laid in the middle
of the pan. To begin it is necessary that placing takes place
partially in the middle.
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.
7.3 Use as cooking appliance, pressureless or with
pressure
Cooking times
The total cooking time for a food is composed of three phases.
A Base plate
B Suspension frame GN 1/1
CTrays
Fig. 9 Accessories
Cooking
process
Food Temperature Comments
Sauteing,
brief roasting
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
Cooking
process
Food Temperature Remark
pressure-
less
with
pressure
Cooking Meat, Vegetables,
Potatoes, Rice,
Sauces, Noodles,
Clear broth
212°F
(100°C)
225°F
(107°C)
with or without inserted
containers, suspension
frames and bottom grid
Steaming Meat, Vegetables,
Fish, Eggs, Fruit
212°F
(100°C)
225°F
(107°C)
with or without inserted
containers, suspension
frames and bottom grid
Thawing of
frozen food
Vegetables, Rice,
Meat, Fruit
212°F
(100°C)
225°F
(107°C)
with or without inserted
containers, suspension
frames and bottom grid