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OPERATING INSTRUCTIONS
1. FOR YOUR SAFETY
General
- The installation, adjustment and initial operation of the
appliance must be carried out by an authorised
serviceman.
- The appliance must not be put into operation before the
user is familiar with its operation. The Operating
Instructions and the attached safety information must be
followed exactly.
- The appliance has been approved only for supervised
operation by trained persons. The appliance must be
used only for cooking food in commercial kitchens.
- Follow strictly the attention and warning label indications
on the appliances.
- The controls must be operated only with the fingers and
not by means of articles.
- The appliance is generally placed on tables or base
units. During operation, it must be ensured that the
appliance is not displaced so that it falls down.
- The operator must not activate the safety valve (on the
back wall of the appliance) by way of trial.
- The safety valve must not be damaged or closed.
- The appliance must be cooled down before being
cleaned. Do not use inflammable liquids for cleaning.
- If a permanent fault which hinders operation occurs, the
appliance must be switched off. The Customer Service
must be contacted in order to correct the fault. The
appliance must not be used until this has been done.
- The manager is responsible for ensuring that all
components relevant for safety (safety valve, pressure
gauge, door lock) are in perfect working order at all
times. The operating condition of these components
must be examined by an authorized technician at least
once a year and any defects remedied if required.
The operator of this appliance is responsible for total
observation of the national regulations concerning
operating safety.
2. DESCRIPTION
The electrically heated appliance is used for automatic
cooking, steaming, stewing, blanching, reconstituting and
thawing foods of all kinds. The advantages in steam
cooking are the following:
- best method of retaining the vitamins
- retention of minerals and other nutritional constituents
- minimum weight loss
- no surface burning
- short cooking times due to good heat transfer through
steam condensation
- retention of the fresh colour
- no transfer of flavour when different foods are cooked
simultaneously
- low energy consumption
- low operating costs
The procedure involves mild, fast and uniform steaming,
either without pressure in the temperature range from 70
to 100°C, or under saturated steam pressure of 0.5 bar
(110°C) and 1 bar (120°C) gauge pressure.
The cooking times of, for example, vegetables decrease
sharply with increasing cooking temperature:
Operating and installation instructions
VARIO STEAM E
Door
- The door should be closed during all cooking programs.
- Care should be taken to ensure that the door is correctly
closed before cooking, in particular pressure cooking.
- The door does not have an automatic spring-loaded lock
and therefore must not be slammed shut.
- If the outflow system of the appliance is blocked by
overflowed food, hot water may flow out of the cooking
compartment when the door is opened. Injuries can be
avoided by appropriate caution when operating the door
and by keeping the draining system clean.
- It should be noted that hot vapours can escape when the
door is opened. The personnel must take appropriate
measures (stand far away) to avoid injuries.
- When open, the doors should not be pressed into the
stop with great force.
- To avoid damaging the seal, the trays must be pushed in
and pulled out straight.
- If the seal is damaged, steam can escape from the
appliance.
- If the operator notices a change in the lock, the door
must not be closed and the appliance must not be used
for pressure cooking. The Customer Service must be
contacted immediately.
Cooking
- The appliance must be used only for cooking food in
commercial kitchens.
- During loading, the amount and type of food should be
such that the food does not overflow from the trays and
block the drain in the cooking compartment.
- When the trays are removed, it should be noted that they
are very hot. The staff must protect themselves from
burns (gloves, cloths).
- Closed containers (cans, bags, bottles, jars, etc.) must
not be heated in the cooling compartment since there is
a danger that these containers may burst.
- The appliance must not be used for sterilizing food in
such closed containers.
Temperature
100
°C
Pressure bar
0
Cooking time %
100
The automatic cycle runs as follows under electronic
control:
- the cooking compartment is heated until the desired
cooking temperature or the set steam pressure is
reached
- this state is kept constant during the preselected time
- fast or slow cooling of the cooking compartment with
cold water.
3
110
120
0,5
1
33
10
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