Manuals / Electrolux / Kitchen Appliance / Fryer

Electrolux GXWHOEOOOO Treatment Of Commercial Kitchen Appliances, Contents, General Information

Models: 9CHG583301 GXYDOEOOOO GXXHOEOOOO GXXBOEOOOO GXWHOEOOOO GXYBOEOOOO 9CHG583299 GXYEOEOOOO 9CHG583305 GXWEOEOOOO 9CHG583307 9CHG583304 GXXDOEOOOO GXYHOEOOOO 9CHG583303 GXXEOEOOOO 9CHG583310 9CHG583309 GXWBOEOOOO 9CHG583308 9CHG583300 9CHG583302 9CHG583306 GXWDOEOOOO

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CONTENTS
I	GENERAL INFORMATION	3
1.	INSTRUCTIONS FOR SAFETY AND USE	3
2.	TECHNICAL DATA	4
3.	PACKAGING	4
4.	TESTS / CERTIFICATES	4
5.	SPECIFICATION PLATE	4
6.	SERIAL NUMBER YWWXXXXX	4
7.	FURTHER DOCUMENTS	4
II	OPERATING INSTRUCTIONS	5
1.	DESCRIPTION/ CONSTRUCTION	5
2.	INITIAL OPERATION	5
3.	STANDBY	5
4.	AUTOMATIC CONTROL	6
5.	LID LOCK	8
6.	ADDITIONAL EQUIPMENT	10
7.	WORKING RULES	10
8.	CLEANING	13
9.	TROUBLESHOOTING	13
10.	TREATMENT OF COMMERCIAL KITCHEN APPLIANCES	13

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Contents

Thermetic TILTING PRESSURE BRAISING PANS, ELECTRIC GXDoc. 62.9696.01 Edition 1 OPERATING AND SAFETY INSTRUCTIONSPage OPERATING INSTRUCTIONS TREATMENT OF COMMERCIAL KITCHEN APPLIANCESCONTENTS GENERAL INFORMATIONPage 1. INSTRUCTIONS FOR SAFETY AND USE I . GENERAL INFORMATIONGENERAL INFORMATION 4. TESTS / CERTIFICATES GENERAL INFORMATION 2. TECHNICAL DATA5. SPECIFICATION PLATE 3. PACKAGING2. INITIAL OPERATION II . OPERATING INSTRUCTIONSOPERATING INSTRUCTIONS 1. DESCRIPTION/ CONSTRUCTIONOPERATING INSTRUCTIONS 4. AUTOMATIC CONTROL4.1 Setting the clock Switching on4.5 Additional functions SOFT OPERATING INSTRUCTIONS5. LID LOCK OPERATING INSTRUCTIONS4.7 Tilting MECHANICAL TILTING Pressureless cooking OPERATING INSTRUCTIONS5.2 Closing and opening the lid 5.2.1 Closing6. ADDITIONAL EQUIPMENT 7. WORKING RULESOPERATING INSTRUCTIONS 7.4.3 Hungarian goulash with boiled potatoes and vege- tables OPERATING INSTRUCTIONS7.4 Some cooking instructions 7.4.1 Meat 7.4.2 Cooking ham7.4.9 Jacket potatoes/Asparagus/Broccoli OPERATING INSTRUCTIONSVery important 7.4.8 RiceLid regulation and safety valve 8. CLEANING9. TROUBLESHOOTING 10. TREATMENT OF COMMERCIAL KITCHEN APPLIANCESOPERATING INSTRUCTIONS 4. No bleaching or chlorine-containing cleaning agents are to be used for cleaning. Utensils are to be thoroughly rinsed with water and dried after cleaning. The surfaces of appliances are of corrosion resistant chrome nickel steel. They are to be washed down with hot soapy water with the addition of a stan- dard grease solvent. Avoid cleaning with steel brushes, steel wool, copper scouring pads or cloths, products containing sand, etc. as such media destroy the surfaces and create the conditions for corrosion formation. Spraying appliances or parts of appliances with a water jet or high pressure cleaning equipment is harmful and can cause malfunction. This is there- fore prohibited