MBM G1008/98, Operating Instructions Manual, Page: 37 / 223

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THE PRESENT MANUAL IS PROPERTY OF THE MANUFACTURER. ANY REPRODUCTION, EVEN PARTIAL, IS PROHIBITED.
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INSTRUCTIONS FOR USE
5.
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3.
Operating Control
While the appliance is operating, the temperature
inside the cavity is detected by the thermometer
(Fig.9).
The pressure inside the cavity is detected by the
pressure gauge placed on the valve (Fig. 8C). If
it exceeds kPa 50, the pressure release valve is
activated automatically (Fig. 8A).
The pressure safety valve can be activated
manually by turning the knob on top of it (Fig.
8B), thus decreasing pressure inside the circuit.
During operation, check the temperature and add
water to the cavity as needed acting on the water
filling gate valve.
When the proper operating pressure has been reached
(highlighted by the pressure release of the safety valve), turn
the burner control knob to minimum.
During operation, check the level of the water inside the
cooking compartment and bring it to the correct level as
needed by acting on the water filling knobs.
Be careful of the residual risk of being burnt while
topping up the water. Use adequate prevention
and protection equipment.
When cooking has finished, turn the burner control knob to
“Zero” to switch the appliance off.
Unloading the product
Turn the burner control knob to “Zero” (Fig. 10B).
When unloading the product, fill the collection
recipient halfway for safe handling.
Take appropriate measures for personal protection.
Wear protective equipment suitable for the operations
to be performed.
1. Place a recipient (appropriate for the material and capacity)
underneath the drainage gate valve (Fig. 11).
2. Lift the handle and begin rotation; the handle can rotate 180°
(see Fig. 12).
3. Keep an eye on the filling of the recipient. Once it is filled 3/4
its full capacity, close the gate valve.
4. Put the recipient in a place prepared beforehand to store the
cooked product.
Repeat operations 1-2-3-4 until the cooking compartment is empty.
A
300
270 25
0
23
0
2
10
1
90
. 1 70
B
A
C
Fig.8
0
1
1.5
2
2.5
0
35
50
90
110
Fig.9
Fig.11
Fig.10
B
Fig.12
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