Electrolux 9CHG583285, GPYEOEOOOO, GPXEOEOOOO, GPYCOEOOOO Working Rules, Troubleshooting, Cleaning

OPERATING INSTRUCTIONS

•Clean insert and seals (D).

•Clean the inside surfaces and the pipe to the pan with a bottle brush.

•Grease the insert (E) lightly with tap grease.

•Tap grease can be purchased commercially. Damaged seals must be replaced.Installing the insert.

•Pull the bolt (B) out and -simultaneously push insert (E) down into the housing

5.WORKING RULES

Cooking	Food	Temperature	Comments
process
Sautéing, brief roast-	Escalope, steaks,	374°F (190°C)	Cover opened
ing	diced meat, shred-
	ded meat
Roasting	Pieces of meat	initially 391°F	Cover opened
		(200,°C)
		then 230-320°F (110-
		160°C)
Stewing, braising	White meat, poultry	initial roasting 392°F	Cover opened
		(200°C)	Cover closed
		glazing 392°F
		(200°C)
Steaming, glazing	Vegetables	284-320°F (140-	Cover closed
		160°C)
Poaching, light	Poultry	initially (284-320°F	Cover closed
browning		(140-160°C)
		then 176°F (80°C)

Pay attention to the sensitivity of the temperature control sys- tem when placing food on the bottom plate of the braising pan. The heat will remain evenly distributed if the load-ing of the pan is started in the middle of the front half of its plate. This same zone should also be used when roasting small portions of food.

Loading the pan

The pan has a level indicator on its rear side. The maximum loading mark is situated about 1.6 inch (4 cm) below the pour- ing level of the spout. When being loaded with liquid sub- stances in the horizontal position, the pan must be filled up to this maximum loading mark only.

For the "Cook" function (temperature setting up to 212°F (100°C)) to operate correctly, the pan must be filled with food to a depth of at least 1.2 - 1.6 inch (3 - 4 cm) to prevent the food from being burnt. The SOFT function should be activated if the pan is filled with less food.

Sticky food

To prevent the food from sticking to the bottom of the pan, the following procedure can be applied:

Mix about 2 kg of unpeeled, uncleaned slices of potatoes with about 2 kg of salt and spread out this mixture on the empty cold bottom of the pan. Afterwards, heat up the pan gradually to the maximum heat during one hour. Then let it slowly cool, without quenching it with water.

In general

Do not clean the appliance with steel brushes, steel wool, cop- per cloths, abrasive products, etc., as these would destroy the metal surfaces and thus facilitate corrosion.

The appliance must not be cleaned with high pressure clean- ers or water jets, owing to the danger of malfunc-tions.

7.TROUBLESHOOTING

Faults in the appliance are registered by the control electronics and shown on the display (AT) dependent on the type of fault by the letters A or E in combination with a double-digit number. When the fault occurs, an intermittent acoustic signal sounds, the power supply is interrupted and the lamp is switched off. Press button (Q) again to acknowledge the error message (acoustic signal).

Shut down the appliance if a continuous fault that prevents operation arises (see section 5.5 Shutting down). Summon the aftersales service to remedy the fault. Until this is done, the appliance must not be used and must be disconnected from the mains supply.

E1	Failure of produce temper- Summon							service	agent
	ature sensor						and report reading
E2	Failure of bottom tempera- Summon							service	agent
	ture sensor						and report reading
E5	Failure	of	control circuit Summon					service	agent
	board temperature sensor						and report reading
E6	Sensor	J15		of	produce Summon			service	agent
	temperature is too high						and report reading
E7	Sensor J16 of bottom tem- Summon							service	agent
	perature is too high						and report reading
E9	Failure of analogue/digital Summon							service	agent
	converter						and report reading
E10	Safety thermostat for					dry	Summon	service	agent
	cycle	protection				has	and report reading
	responded
E21	HACCP	Master			Personal Discharge			fault	display
	Computer		is		not	con- and signal by pressing but-
	nected.						ton (Q).
	HACCP				Interface		Discharge	fault	display
E22 COP485.1			is not con-				and signal by pressing but-
	nected.						ton (Q).
E23	HACCP			configuration;			Discharge	fault	display
	EEPROM			COP485.1			and signal by pressing but-
	(memory chip) has found a						ton (Q) and repair fault.
	reeding fault.
E24	HACCP			configuration;			Discharge	fault	display
	EEPROM			COP485.1			and signal by pressing but-
	(memory chip) has found a						ton (Q) and repair fault.
	spelling fault.

6.CLEANING

Before being cleaned, the appliance must be switched off and allowed to cool.

Pan with a polished steel bottom

Do not use water for cleaning. This would cause the food to stick to the pan, which in turn would necessitate a treatment as described in chapter 8. Clean the pan by rubbing it with a dry cloth or with absorptive paper.

Pan with a chrome nickel steel plated bottom

In general it suffices to clean the pan with hot water, a stand- ard grease solvent, and a brush. Afterwards, rinse the pan with hot water and rub it dry with a cloth or ab-sorptive paper.

Cover, lid and panels

The cover, lid and panels are made of stainless chrome nickel steel. Clean them with hot soapy water and a stan-dard grease solvent and rub them dry.

8.TREATMENT OF COMMERCIAL KITCHEN APPLIANCES

Commercial kitchen appliances are executed in corrosion resistant chrome nickel steels, material numbers 1.4301 and 1.4404.

The corrosion resistance of these steels is based on a passive layer formed on the surface with access to atmospheric oxy- gen. Accelerated formation or reformation of the passivity occurs by treating surfaces with running water containing oxy- gen. Aggressive media with a reducing effect (oxygen con- suming) such as substances containing hydrochloric acid, chlorides and seasoning concentrates, mustard, vinegar essence, seasoning or spice tablets, salt solutions, etc., depending on concentration and temperature, can result in chemical damage or the destruction of the passive layer. Dam- age can also result from foreign rust (iron particles) due to the formation of galvanic elements and lack of oxygen (no air access or low oxygen water).

Therefore the following principles should be observed when working with high grade steel equipment:

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