BIELMEIER BHG 401, Инструкция по эксплуатации

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GB
21
on control of the temperature steps during the
brewing process, we recommend using a ther-
mometer as well .
SETTInG ThE TEMPERATuRE

Turn the thermostat control knob
(4)
clock-
wise as far as it goes, then back to the tempe-
rature you want to achieve .

Whenever you finish using the appliance, turn
the thermostat control knob (4) anti-clockwise
as far as it goes and unplug the mains plug .
ThERMoSTAT SETTInG 100°C
The exact boiling point of water depends on the
atmospheric pressure and the altitude .
If the thermostat control knob
(4) on the appliance
(BhG 040001) is set too high, the heater will ope-
rate continuously and generate excessive steam .
Water will be lost from the contents of the vessel,
and energy will be wasted .
You can easily find the right setting to keep the
contents exactly at the boiling point:
1
Turn the thermostat control knob
(4)
clock-
wise to the 100°C mark .
2
Wait until the liquid in the vessel begins to
boil .
3 Turn the thermostat control knob slowly
anti-clockwise (4) until the heater switches
off . The boiling noise will be quieter, and less
steam will be emitted . With the knob in this
position, the heater will switch on and off
automatically .
ThERMoSTAT SETTInG
This is an always-on setting in which the thermostat
is deactivated and the heater operates continuous-
ly . This setting is suitable for heating the wort up to
boiling point as quickly as possible (fig 6) .
(fig. 1)
(fig. 2)
(fig. 3)
(fig. 4)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
min.
20
30
40
50
60
70
80
90
100
110
120
0
(fig. 5)
ThERMoSTAT (4)
The mash tun
(BhG 040001)
is equipped with a
precision capillary tube thermostat
(fig.5)
.
The thermostat control knob (4) can be adjusted
continuously from approx . 30 °C to boiling point .
The mash tun automatically regulates the tem-
perature inside the vessel . However, for precisi-
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
(fig. 6)