Electrolux 95GX, Руководство по эксплуатации и технике безопасности

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OPERATING INSTRUCTIONS
62.9696.01 Page 5
II . OPERATING INSTRUCTIONS
1. DESCRIPTION/ CONSTRUCTION
The tilting pressure braising pan with polished chromium nickel
steel plated bottom essentially serves three purposes, which
can also be combined with one another:
•
Roasting, Browning, Stewing, Preparation of sauces
• Cooking, Pressure cooking, Sauteing, Steaming, Boiling
• Pressureless steaming, Pressure steaming, Braising
TILTING PRESSURE BRAISING PAN
The appliance is totally constructed externally and internally of
corrosion-resistant chrome nickel steel. The appliance is floor
mounted on the two consoles. The pan is supported on bear-
ings which allow it to tilt. Precise amounts of food can be
poured out of the pan by turning the knob of the appliance
which features motorized tilting. A precise, state-of-the-art
electronic microprocessor control system with digital preselec-
tion of temperature, cooking time, starting time and steam con-
densation ensures perfect adherence to the pre-programmed
cooking functions. The methods used for roasting and cooking
are the same as those in normal roasting pans or cooking
appliances. The steaming procedure refers to gentle, rapid
and uniform cooking alternatively without pressure in the tem-
perature range up to 212°F (100°C) or under saturated steam
pressure of 0,4 bar (228°F, 109°C) positive pressure. The
cooking time decrease sharply with increasing cooking tem-
perature:
The pan can be loaded with the following Gastro-Norm con-
tainers of size GN1/1:
Depending on the type of food, perforate or imperforate con-
tainers are used. The former are most frequently used for
steaming. Perforated containers are used for food from which
the water is to be removed (e.g. vegetables). Imperforate con-
tainers are for food which is to remain moist in the water. The
containers are either placed directly on the inserted perforated
base or are hung in the frames provided. The appliance must
not be used for deep fat frying.
Technical data:
2. INITIAL OPERATION
Thoroughly wash the entire pan with hot soapy water, rinse it
with clean water and allow it to dry. The new pan should then
be heated up at a temperature of 320°F (160°C) for about 30
minutes.
Tilting pans with polished steel bottoms should additionally be
treated as follows: load the cold pan with good quality roasting
fat (lard, butter) and about 2“ thick raw potato slices. Then
lightly roast the potato slices for about 60 minutes, turning
them several times. As a result of this treatment, the bottom
loses its metallic flavour. Empty the pan and rub it thoroughly
with a dry cloth or absorptive paper.
Do not use oil or vegetable fat for the above procedure.
3. STANDBY
Check each time before use:
D
The lid regulation and safety valve must be built in cor-
rectly.
D
Operating elements must not be damaged.
D
The correct function of the lid lock elements must be
checked.
Filling
Fill with water via mixer unit or hose. Maximum fillings see
chapter „Filling“. Salt is only to be added in dissolved form. It
must not be added to an empty pan. Use only a wood or plastic
spatula for stirring.
Heating up time
After filling with liquid produce, the appliance can be switched
on. The lid should be kept closed during heating to reduce
energy losses and heating time. At full power, the maximum
heating-up times from 68°F (20°) to 194°F (90°C) for pans full
of water correspond to the values listed below. Heating-up
times are reduced when pans are only partially filled. Whilst full
power is required for initial heating, this is not the case for fur-
ther cooking. The power requirements for cooking with lid open
is many times that with the lid closed. The lid should therefore
always remain closed during cooking.
The heating-up time in (minutes) for an empty pan from 68°F
(20°) to 446°F (230°C) is approx.:
Temperature 212°F (100°C) 228°F(109°C)
Pressure 0 5.8 psi (0,4 bar)
Cooking time % 100 54
Type Number GN 1/1 max.depht of the
containers mm
60 LT 2 150
90 LT 2 250
100 LT 3 150
150 LT 3 250
Type El. power rating Cooking area Capacity
kW mm lt gal
60 LT 12,2 620 x 490 x 220 67 17.7
90 LT 12,2 620 x 490 x 290 94 24.8
100 LT 18,2 990 x 490 x 220 104 27.5
150 LT 18,2 990 x 490 x 290 145 38.3
b Lid knob
c Pressure lid
d Suspension
frame
e Pan
f GN 1/1 con-
tainer
g Bottom grid
h Control ele-
ments
i Console
k Support
m Spout
n Tilting devices
s Steam baffle of
lid regulation
and safety valve
t Steam baffle of
steam release
valve
Fig. 1 Construction
Type Pan empty Water 100% Water 50%
60 LT 14 30 17
90 LT 14 45 24
100 LT 15 34 20