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N
O
B
NET
BONNET CIDELCEM GRANDE CUISINE
Siége social:
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
2. PRACTICAL TIPS FOR USE
2.1 WELL SURFACE AND VOLUME
Dimensions
Models
Height x width x depth
(mm)
Nominal capacity
(In litres)
MA 110
∅
600 x430
100
MA 150
∅
600 x555
139
MA 250
560 x 1050 x 490
250
2.2 GENERAL POINTS
At the end of manufacture, the tanks are tested for and protected against corrosion with paraffin oil. The
appliances must be thoroughly cleaned before use.
A liquid household detergent used with hot water ensures this to be done properly. Rinse thoroughly.
Bain-marie boiling pans are better suited for cooking delicate dishes than direct heat boiling pans.
Boiling pans, and direct heat boiling pans in particular, must never be heated without a product in the
tank: otherwise this can cause irreversible damage to the tank bottom.
2.3 COOKING MILK
Cooking milk is a delicate task which is preferably done in a bain-marie boiling pan. It is recommended
that the tank be rinsed out with water between cookings. After draining the tank, cool it with water in order to
prevent any trace of milk remaining on the sides and bottom from sticking and burning.
2.4 FILLING OF DOUBLE JACKET FOR BAIN-MARIE BOILING PANS
ATTENTION: Should the boiling pan stop during cooking this is the result of a safety system
actuating, Note that if this is the result of low water level to the jacket it should not
be refilled whilst the tank is hot, wait until it has cooled before refilling.
Knob of tap A
Drain valve
Every morning, fully open tap A until water
runs out of the overflow.
Slowly close it: filling stops; allow surplus
water to drain, then close completely.
The appliance is now ready for use.
Note: during filling, do not operate the safety
valve.
