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OPERATING INSTRUCTIONS
62.9693.01 Page 5
II . OPERATING INSTRUCTIONS
1. DESCRIPTION
The round, tilting boiling pan is suitable to cook, saute, poach
or steam all kinds of produce. The appliance is floor mounted
on the two brackets or wall mounted on brackets and cross-
beams.
The produce is uniformly heated in the base and side walls of
the boiling pan by steam or hot water by an external jacket.
The appliance is totally constructed externally and internally of
corrosion-resistant chrome nickel steel. The inner pan in which
the food is contained is of chromium-nickel-molybdenium
steel. The lid, mounted on the cross-beam is counterbalanced
by a special hinge, i.e. it remains open in all positions set
higher than 15° and closes at positions set at less than 15°.
A precise, state-of-the-art electronic microprocessor control
system with digital preselection of temperature, cooking time
and starting time ensures perfect adherence to the pre-pro-
grammed cooking functions.
2. INITIAL COMMISSIONING
The jacket is filled by the works with demineralised water. All
pan models are supplied ready for use. Thoroughly wash out
the cooking compartment with soapy water, rinse with fresh
water and allow to dry. The appliance should then be heated
for approx. 30 min. at a temperature setting of 100°C (212°F).
3. STANDBY
Check each time before use
The (optional) safety discharge tap must be correctly installed
and closed. Operating elements and pressure gauge must not
be damaged
Filling with produce
Fill with water via mixer unit or hose. The compartment must
not be filled beyond the maximum capacity mark, 4 cm below
the rim. If necessary and dependent on the food being cooked,
a smaller amount of food must be used to prevent bubbling
over.
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 times
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 20° to 90°C for pans full of water corre-
spond to the values listed below. Heating-up times are
reduced when pans are only partially filled; when the pan is
only half full, the heating-up time is reduced to approx. 65%.
The heating up times are lower or identical to those for the fast
cooking boiling pans. Whilst full power is required for initial
heating, this is not the case for further 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.
0.8 bar (5.8 psi), overpressure, temperature 244°F (118°C)
4. AUTOMATIC CONTROL
The automatic controls can be fitted with more or fewer func-
tions.
The following instructions explain all the possible functions.
4.1 Setting the clock
The clock time is shown on the display (AZ).
Switch on the power isolator (H) (only available as an option)
and the control system switch (S) by turning them from posi-
tion 0 to I.
0 = Off
I = on
Then press and hold down buttons (ZT) and (Q).After the sec-
ond acoustic signal, the clock time can be set by turning the
knob (Z).
Turn right = increase
Turn left = reduction
Smallest change = 1 minute
After the time has been set, the buttons (ZT) and (Q) can be
released again.
4.2 Starting
The pan must be in the horizontal position prior to starting, or
the power supply must be disconnected.
Switch on the power isolator (H) (only available as an option).
Turn from position 0 to I.
0 = Off
I = on
a Handle
bLid
c Mixer unit with
swivel outlet
d Cooking com-
partment
e Pressure
safety valvef
Control panel
g Discharge tap
(optional)
h Support or wall
console
k Pouring lip
m Waste gas flue
Fig. 1 Construction
Pan Capacity Heating up times in minutes
litres gal
80 21.1 24 19
100 26.4 30 21
150 39.4 34 23
300 79.3 45 30
H Switch on the power isolator
(only available as an option)
Fig. 2 Right-hand console (at the bottom)