VITAECO HotmixPro Combi, Инструкция по эксплуатации

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The temperature range varies:
- COLD SIDE (A): from the temperature detected in the bowl (max 190°C) till - 24°
C (-11,20°F);
- HOT SIDE (B): from 25°C (77F°) up to 190° C (374°F).
HOT SIDE: First make all those preparations that don’t require a
temperature. Then, make the preparation that requires positive
temperatures: you will save energy and time.
COLD SIDE
If, for any reason, during the cooling phase the appliance has been
stopped for more than 2 minutes, the compressor will automatically
stops, turning on again only after 3 minutes.
In order to avoid damages to the transmission, at speeds 1, 1E and
1F, when the temperature of the bowl reaches minus 8 degrees (-8°C)
and you are whipping ice cream, the program will switch off the
motor but will continue to cool down.
EXAMPLES OF WORK
NORMAL WORK:
• After introducing the ingredients into the bowl, close the lid properly.
• Press the SPEED button, then use the buttons “+” and” “-” to select the
required speed.
• Press the TIME, then use the buttons “”+” and “-” to select the required time.
• Press the temperature (if necessary), then with the “+” and “-” buttons please
select the required temperature.
• Finally, press the Start / Stop button (to operate the appliance).
PULSE WORK (work stopped):
When the unit is operating with regularly:
• Press the PULSE button - so the working speed will switch to PULSE
(discontinued). The appearance of the appropriate icon on the display will
indicate that the PULSE function is on.
TURBO WORK:
When the unit is operating regularly:
• Press the button to activate the TURBO function. The TURBO function is kept
on until the button is held.
The TURBO function is selectable from speed 6 to speed 10.
The display indicates the function with the flashing icon TURBO SPEED.
PROGRAMS - COLD SIDE
1 - TO CUT
2 - TO CHOP ROUGHLY
3 - TO CHOP FINELY
4 - TO GRATE
5 - TO PULVERIZE
6 - TO BEAT
7 - TO MIX
8 - TO EMULSIFY
9 - TO WHIP EGG WHITES
10 - TO WHIP CREAM
11 - SOFT DOUGH
12 - MEDIUM DOUGH
13 - STRONG DOUGH
14 - COLD PATE
15 - STUFFINGS
16 - MOUSSELINE STUFFING
17 - SWEET-SOUR MARINADE
18 - SPICY MARINADE
19 - ORIENTAL MARINADE
20 - BASE ROYALE FOR CONSOMME
21 - ALCOHOLIC SORBET BASE
22 - BASE FRUIT MOUSSE CREAM
23 - FRENCH MERINGUE
24 - PARFAI BASE
25 - PREPARATION FOR FROSTED FRUIT