Electrolux GXWBOEOOOO Ii . Operating Instructions, Description/ Construction, Initial Operation

OPERATING INSTRUCTIONS

II . OPERATING INSTRUCTIONS

1.DESCRIPTION/ CONSTRUCTION

The tilting pressure braising pan with polished chromium nickel steel plated bottom essentially serves three purposes, which can also be combined with one another:

•Roasting, Browning, Stewing, Preparation of sauces

•Cooking, Pressure cooking, Sauteing, Steaming, Boiling

•Pressureless steaming, Pressure steaming, Braising

TILTING PRESSURE BRAISING PAN

The appliance is totally constructed externally and internally of corrosion-resistant chrome nickel steel. The appliance is floor mounted on the two consoles. The pan is supported on bear- ings which allow it to tilt. Precise amounts of food can be poured out of the pan by turning the knob of the appliance which features motorized tilting. A precise, state-of-the-art electronic microprocessor control system with digital preselec- tion of temperature, cooking time, starting time and steam con- densation ensures perfect adherence to the pre-programmed cooking functions. The methods used for roasting and cooking are the same as those in normal roasting pans or cooking appliances. The steaming procedure refers to gentle, rapid and uniform cooking alternatively without pressure in the tem- perature range up to 212°F (100°C) or under saturated steam pressure of 0,4 bar (228°F, 109°C) positive pressure. The cooking time decrease sharply with increasing cooking tem- perature:

Temperature	212°F (100°C)	228°F(109°C)
Pressure	0	5.8 psi (0,4 bar)
Cooking time %	100	54

bLid knob

cPressure lid

dSuspension frame

ePan

fGN 1/1 con- tainer

gBottom grid

hControl ele- ments

iConsole

kSupport

m Spout

nTilting devices s Steam baffle of

lid regulation and safety valve

t Steam baffle of steam release valve

Fig. 1 Construction

2.INITIAL OPERATION

Thoroughly wash the entire pan with hot soapy water, rinse it with clean water and allow it to dry. The new pan should then be heated up at a temperature of 320°F (160°C) for about 30 minutes.

The pan can be loaded with the following Gastro-Norm con- tainers of size GN1/1:

	Type	Number GN 1/1	max.depht of the
			containers mm
60 LT	2		150
90 LT	2		250
100 LT	3		150
150 LT	3		250

Depending on the type of food, perforate or imperforate con- tainers are used. The former are most frequently used for steaming. Perforated containers are used for food from which the water is to be removed (e.g. vegetables). Imperforate con- tainers are for food which is to remain moist in the water. The containers are either placed directly on the inserted perforated base or are hung in the frames provided. The appliance must not be used for deep fat frying.

Technical data:

Type	El. power rating	Cooking area		Capacity
	kW	mm		lt	gal
60 LT	12,2	620 x 490 x 220	67		17.7
90 LT	12,2	620 x 490 x 290	94		24.8
100 LT	18,2	990 x 490 x 220	104		27.5
150 LT	18,2	990 x 490 x 290	145		38.3

Tilting pans with polished steel bottoms should additionally be treated as follows: load the cold pan with good quality roasting fat (lard, butter) and about 2“ thick raw potato slices. Then lightly roast the potato slices for about 60 minutes, turning them several times. As a result of this treatment, the bottom loses its metallic flavour. Empty the pan and rub it thoroughly with a dry cloth or absorptive paper.

Do not use oil or vegetable fat for the above procedure.

3.STANDBY

Check each time before use:

DThe lid regulation and safety valve must be built in cor- rectly.

DOperating elements must not be damaged.

DThe correct function of the lid lock elements must be checked.

Filling

Fill with water via mixer unit or hose. Maximum fillings see chapter „Filling“. 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 time

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 68°F (20°) to 194°F (90°C) for pans full of water correspond to the values listed below. Heating-up times are reduced when pans are only partially filled. Whilst full power is required for initial heating, this is not the case for fur- ther 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.

The heating-up time in (minutes) for an empty pan from 68°F (20°) to 446°F (230°C) is approx.:

	Type	Pan empty	Water 100%	Water 50%
60 LT	14		30	17
90 LT	14		45	24
100 LT	15		34	20

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