Electrolux 9CHG583304, GXYEOEOOOO, GXXBOEOOOO, GXYHOEOOOO manual Additional Equipment, Working Rules

OPERATING INSTRUCTIONS

Note:

The manual force on the knob should not exceed 25 kg.

Safety information

When the lid is opened, it should be noted that hot vapors may flow out or hot fat may splash out. Staff must take this into account by means of appropriate measures (standing far away, holding lid by knob) in order to avoid injuries.

After cooking with the lid closed, either pressureless or under pressure, the lid must not be opened until the pressure has been completely released from the appliance. Particular care is required if the food froths. If the lid is opened when there is a small residual positive pressure, hot food may flow out and injure the operator.

6.ADDITIONAL EQUIPMENT

A Base plate B Suspension frame GN 1/1

C Trays

Fig. 9 Accessories

Perforated base plate (Fig. 9A)

Baskets and other inserts can be placed on the base plate.

Suspension frame GN1/1 (Fig. 9B)

Support of perforated and not perforated trays GN1/1.

Trays GN1/1

Perforated and not perforated trays GN1/1.

7.WORKING RULES

7.1Filling

7.1.1Pressureless cooking

Throughout the complete cooking process the level of the liq- uid food may never rise above 1.6“ (4 cm) below the pan edge. During operation, the lid must be closed, but not locked.

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 1.5“ (3 - 4 cm) to prevent the food from being burnt. The SOFT function should be activated if the pan is filled with less food.

7.1.2Pressure cooking

Depending on the type of liquid food, i.e. smaller or greater tendency to froth and boil over, the pan must be only half filled to allow sufficient steam to remain above the food.

7.1.3Pressure steaming

When inserted containers are used, water is poured in only to below the bottom grid, i.e. level about 1“ (2 cm).

Safety information

SDuring pressureless cooking the filling of the appliance must never rise above 1.6“ (4 cm) below the boiler rim. Depending on the type of food to be cooked, filling must be less so as to prevent bubbling over.

SDuring pressure cooking the pan must be only half or less filled.

7.2Use as pan:

Cooking	Food	Temperature	Comments
process
Sauteing,	Escalope, steaks,	374°F (190°C)	Cover opened
brief roasting	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)
		glazing 392°F	Cover closed
		(200°C)
Steaming, glazing	Vegetables	284-320°F (140-	Cover closed
		160°C)
Poaching,	Poultry	initially (284-320°F	Cover closed
light browning		(140-160°C)
		then 176°F (80°C)

When laying meats to be fried on the pan bottom, the sensitive regulation must be watched.The temperature of the pan bot- tom will stay equally the same, that is when laid in the middle of the pan. To begin it is necessary that placing takes place partially in the middle.

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.

7.3Use as cooking appliance, pressureless or with pressure

Cooking	Food	Temperature		Remark
process
		pressure-	with
		less	pressure
Cooking	Meat, Vegetables,	212°F	225°F	with or without inserted
	Potatoes, Rice,	(100°C)	(107°C)	containers, suspension
	Sauces, Noodles,			frames and bottom grid
	Clear broth
Steaming	Meat, Vegetables,	212°F	225°F	with or without inserted
	Fish, Eggs, Fruit	(100°C)	(107°C)	containers, suspension
				frames and bottom grid
Thawing of	Vegetables, Rice,	212°F	225°F	with or without inserted
frozen food	Meat, Fruit	(100°C)	(107°C)	containers, suspension
				frames and bottom grid

Cooking times

The total cooking time for a food is composed of three phases.

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