Electrolux 9CHG584122, WHGUSFOOOO, WHGUSAOOOO III . Operating Instructions, General, Operation

OPERATING INSTRUCTIONS

III . OPERATING INSTRUCTIONS

1.GENERAL

The appliance is used for frying various types of meat, sausa- ges, fish and vegetables on a gas-heated steel plate.

Optionally the appliance is equipped with a smooth griddle plate or a combined grill/griddle plate with 1/3 grooved and 2/3 smooth surface.

Plate temperature control is stepless and separate for the left and right halves of the plate.

A drawer (GN container 2/8) in the open storage space in the base serves as a drip pan for draining liquids.

Additional equipment:

-GN container 1/1, 2/1,

-Scraper grill/griddle.

2.OPERATION

DFor liquid gas operation also open the bottle or tank valve.

DSwitch on gas burner (Chapters 2.1 and 2.2):

1 2

1 Knob

2Piezo ignition device

Fig.9 Operating panel

2.1IGNITING THE PILOT BURNER

The left and right plate halves are operated separately, each by a rotary knob (1 / Fig.9) and a Piezo switch.

DPress in the knob (2/Fig.9) of the piezo igniter and turn it clockwise to the stop.

DHold the knob (2/Fig.9) pushed in for a few seconds.

DWhile still pressing, turn it to the left. The gas escaping at the pilot burner will be ignited.

DAfter lighting the pilot flame, keep the rotary switch pushed in for about 10 seconds more.

DIf the pilot light goes out again, repeat the whole process.

2.2IGNITING THE MAIN BURNER

DTurn the knob (1/Fig.9) anti-clockwise from position 1 pilot burner ignition to the desired setting.

DSetting 7 equates to the maximum burner output or rated thermal load.

2.3TEMPERATURE SELECTION

With the knob (1/Fig.9) the temperature can be steplessly adjusted between 195 and 570°F (90 and 300°C).

The intensity of the flame can be adjusted between the highest setting 7 and the lowest setting 1.

2.4INITIAL OPERATION

Wash the whole plate with hot soapy water, rinse with clean water and allow to dry. The new appliance should then be hea- ted up for 30 minutes at a temperature of 320°F (160°C).

2.4.1PREHEATING

DThe complete energy supply should be used for heating up.

2.5WORKING RULES

The temperature must be adapted to the food to be cooked:

•thin pieces require higher temperatures and shorter coo- king times,

•thick pieces require lower temperatures and longer cooking times.

Before starting to fry, moisten the plate lightly with oil so that the food sticks less.

Each time after frying, the cooking residues must be removed from the plate. This can be done with the scraper. If the frying plate is not cleaned, the flow of heat into the food is reduced, altering cooking time and quality.

2.5.1Grill plate

The food rests only on the ridges of the grooves and gets a dark striped pattern, or a diamond-shaped pattern by being tur- ned. The flow of heat into the item being grilled comes mainly from the ridges. Burnt stripes on the contact surface are a result of excessive grilling time.

Thick pieces of meat and sausages cannot be properly grilled with the grooved grill plate alone. To do this requires the com- bination of grill and griddle plate.

2.5.2Griddle plate

The full surface of the food is in contact and the heat is trans- mitted intensively. Frying temperatures of 400 - 480°F (200 - 250°C) is no problem, even for thick pieces of meat and sausages.

2.6COLLECTING LIQUIDS

Draining cooking liquids can be collected in the base unit. A drawer is provided for this purpose.

Note

DWhen draining oil, fat or water into the drip pan there may be spitting - danger of burning!

62.9677.01_UL Seite 9