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II
OPERATING INSTRUCTIONS ....................................................................6
1.
DESCRIPTION .................................................................................................................... 6
2.
INITIAL COMMISSIONING ................................................................................................. 6
3.
STANDBY ........................................................................................................................... 6
4.
AUTOMATIC CONTROL .................................................................................................... 6
4.1
Setting the clock ..............................................................................................................................6
4.2
Starting ..............................................................................................................................................6
4.3
Automatic cooking ...........................................................................................................................7
4.4
Temperature and power settings ....................................................................................................7
4.5
Shutting down ..................................................................................................................................8
4.6
Additional functions ........................................................................................................................8
4.7
Altering the pan settings .................................................................................................................9
4.8
Tilting ................................................................................................................................................9
4.9
Switching off .....................................................................................................................................9
4.10
Power failure .....................................................................................................................................9
4.11
Cooking and chilling with a CHILLTHERM ....................................................................................9
5.
STIRRING SYSTEM .......................................................................................................... 11
6.
ADDITIONAL EQUIPMENT (optional)............................................................................. 13
7.
CLEANING ........................................................................................................................ 13
8.
TROUBLESHOOTING ...................................................................................................... 13
9.
TREATMENT OF COMMERCIAL KITCHEN APPLIANCES ............................................ 14
