Manual Variocooking Center® Safety Instructions

Manual VarioCooking Center® Safety Instructions

Warning: Incorrect installation, adjustment, servicing, maintenance, cleaning or modifications to the unit may result in damage, injury or death. Read the Operating Manual carefully before starting to use the unit.

For your safety: Do not store or use any flammable gases or liquids near this unit.

- - Dear Customer

Congratulations on the purchase of your new VarioCooking Center®. Thanks to a readily understandable visual control concept, you and your VarioCooking Center® will achieve excellent results in no time at all – with hardly any time or expense spent on training.

In VarioCooking-Mode, you will always achieve perfect cooking results simply by selecting the food to be cooked and then entering the desired result. There is no longer any need for traditional inputs such as temperature and time or complicated programming and constant monitoring. We give a 12 month warranty from the date of invoice. The warranty excludes sealing materials and damage caused by improper installation, use, maintenance or repair. In order to make the best use of your VarioCooking Center® unit’s wide variety of possible applications and benefits we recommend that you study the Manual carefully and keep it to hand at all times.

And now, enjoy your new VarioCooking Center®.

FRIMA S.A

Dealer: Installer:

Installed on:

Our Technical Customer Service department can be contacted at: +33(0)3 89 57 05 55 For any queries relating to use, please ring the Hallo✆Chef-Hotline: +33(0)87685719

We reserve the right to make technical changes in the interest of progress.

- - Contents

General Instructions / For Your Safety 6 Features 10 General instructions for use 11 Instructions for use: pans, filling volumes, pan cover 13 VarioCooking Control®-Mode Controls 15 Operation 16 Manual-Mode 19 Controls 20 Cooking 21 Cooking with baskets 22 Pressure cooking 23 Roasting 24 Deep frying 25 Deep frying with baskets 26 Timer, continuous operation, preheat 27 Working with the core temperature probe 28 Programming-Mode Controls 29 Programming VarioCooking Control® mode 30 Starting and modifying the program 31 Deleting and copying the program 32 Program block 33 Functions VarioDose™, Vitro Ceran plate 34 Pan valve, connecting an energy optimisation system 35 HACCP logging 36 Delta-T cooking 37 Service HalloChef, service info, “model” units and software identification 38 Importing and exporting programs 39 USB data memory (USB stick) 40 Cleaning 41

- - Contents

Sample applications Soups 42 Stocks, Sauces 44 Egg dishes 46 Fish and Crustaceans 48 Potato dishes 50 Vegetables 52 Pulses and Grains 54 Beef and Veal 56 Pork, Lamb and Mutton 58 Poultry and Game 60 Offal and Sausage 62 Complete dishes 64 Desserts 66 Unit settings Real time, time format 68 Date, temperature unit, language, buzzer, display contrast 69 Help function 70 Maintenance 70 Accessories 71 Fault messages 74

- - General Instructions / For Your Safety Please take the time to read the following Safety Daily checks before switching on and Operating Instructions thoroughly. • Remove any objects from the unit. Keep this manual carefully so that it can be consulted at any time by anyone using the unit. This unit must only be used to cook food in catering WARNING establishments. Any other use is not as intended and is therefore considered dangerous. • There is a risk of jamming if the lid is swivelled, during locking for pressure Make sure that there are no residues of cleaning cooking or if the pan is tilted. agents in the pan before you start cooking with the unit. Only use your hands to operate the controls. Damage caused by using pointed, sharp or other objects will invalidate the guarantee. The unit must only be used by trained operators. Operators must be given regular safety instruction by the owner. We recommend that the owner gives your staff regular training to avoid the risk of accident or damage to the unit.

- - General Instructions / For Your Safety General • Caution! Tip the pan carefully to avoid • Avoid having heat sources (e.g. grill plates, deep- slopping over. fat fryers etc.) near the unit. • Caution! Do not extinguish burning fat and • Leave the unit lid and the pan valve slightly open oil with water! if the unit is going to be idle for a prolonged period (e.g. overnight). • If the unit is idle for prolonged periods, close the Display water shut-off valve and turn off the power supply To avoid unnecessary power consumption, the to the unit. intensity of the displays is automatically reduced • Make sure that there are no food residues in the in 2 stages during operation. The intensity of the vicinity of the pan valve. displays is reduced for the first time after • Do not place any objects on or within the cover’s 10 minutes. The intensity of the displays is reduced swivel range. a second time after another 10 minutes. When • Do not use pots or pans with handles on the you touch the display or open the unit’s cover, the Ceran plate – risk of tipping when the cover is normal display intensity is automatically restored. closed and when moving the pan. • Do not preheat the empty pan and then fill with If your unit is switched on for longer than cold water. 20 minutes, but no cooking mode is selected, the • Never heat an empty pan and leave it unattended. energy saving circuit is automatically activated, • Note the maximum and minimum fill levels in and only the current time appears on the display. the pan for each cooking mode. Risk of fire or scalding from incorrect usage (if limits are undershot or exceeded). Loading/removal • Do not store or use any flammable gases or liquids near this unit. Be careful when opening the unit’s cover – hot steam can escape. Only use genuine heatproof accessories made by Attention! the unit manufacturer. • Caution! Hot vapour (risk of scalding)! • Caution! The baskets and lifting handle are Unit size Max. load sizes hot! VarioCooking Center® 112 15 kg in each pan • Caution! Hot oil in Deep frying cooking VarioCooking Center® 211 100 kg mode! VarioCooking Center® 311 150 kg • Caution! Do not add water to the oil. Risk of scalding! • Caution! Boiling or hot water in the pan Risk of burns!

- - General Instructions / For Your Safety Low water Hand shower Pull hand shower out to use. The hand shower retracts automatically. If the display lights up, check that the water valve Make sure that the hand shower hose is fully is open and the strainer at the water inlet (solenoid rewound after use. valve) is unblocked.

Power failure Attention! After a power failure, your VarioCooking Center® • Close the socket cover before using the completes the last active cooking process. A “Power hand shower. failure” text is displayed.

Ambient temperatures Vitro Ceran plate Do not operate at ambient temperatures below Do not use pots or pans with handles on the Ceran +5°C. plate (risk of tipping when the pan is moved or the cover is closed). Core temperature probe • The core temperature probe may be hot – use oven gloves. Attention! • Allow the core temperature probe to cool down • Do not place cooking utensils or aluminium before using it. sheets, etc, on the Ceran plate while it is still hot. • Do not let core temperature probe hang out of the pan. • Do not use the Ceran plate as a holding surface. Risk of burns! • Remove the core temperature probe from the food before removing a load. • If the Ceran plate is split or broken, disconnect the unit or elements from the • When not in use, place the core temperature power supply immediately. probe in the position provided in the cover.

Pan valve If the pan is too hot, the pan valve is locked and cannot be opened until it has cooled down.

- - General Instructions / For Your Safety Cleaning and care Maintenance • Leave the unit lid and the pan valve slightly open • Inspection, maintenance and repair work must if the unit is going to be idle for a prolonged only be carried out by trained technicians. period (e.g. overnight). • The unit must be disconnected from the power • Do not use a high pressure cleaner to clean the supply for inspection, maintenance and repair unit. work. • Do not treat the unit with acids or expose to acid • If the unit is installed on casters, freedom of fumes – this will damage the passivated coating movement must be restricted so that power, water of the nickel-chromium steel and the units might and drainage lines cannot be damaged when the discolour. unit is moved. If the unit is moved, make sure • Regularly unscrew and clean the pan valve, see that power, water and drainage lines are correctly the “Manual cleaning” section: disconnected. If the unit is returned to its original • Follow the instructions on the cleaner pack. position, make sure that the retention device, power, water and drainage lines are correctly • For the cleaning sequence, see the “Manual fitted. Cleaning” section. • Do not use scouring products or scratchy cleaning agents. • Avoid cooking salt deposits on stainless steel Attention! surfaces. When you add salt, stir immediately • The unit must be aligned with the to ensure it dissolves. Rinse with fresh water to horizontal once more. remove any residues.

Servicing Attention! • Your unit should be serviced by an authorised • Wear the correct protective clothing, service partner at least once a year to ensure that gloves, goggles and mask. it remains in perfect working order.

Attention! • Switch the unit off at the mains before opening the outer panels and working on live parts.

- - Features

 Rating plate (with all the important data such as power n n consumption, voltage, number of phases and l frequency, together with the unit type and d number (see also Functions/Settings/ Type).

 Control panel m i   Central dial h c  Unit cover k p  Cover handle (112 only) g  Protective cover for electrical o installation area f

 Hand shower (with automatic rewind) a  Water inlet j j  Vitro Ceran plate VarioCooking Center® 211, the VarioCooking Center® 311 is  Unit feet (height adjustable) identical.  Socket 1N AC 230V e d  Core temperature probe l i n n  Hook for hanging lifting handle m  Lock for pressure cooking (option)  h c  Pan valve p k  Pan o g

f a

j j

VarioCooking Center® 112

- 10 - General instructions for use VarioCooking Manual-Mode Programming-Mode Control®-Mode

new change

copy delete

When you switch on or press the Pressing the Cooking or Roasting Pressing the “Prog” switches to VarioCooking Control® button, button or both buttons together Programming-Mode. VarioCooking Control®-Mode (Deep frying) switches to See Programming-Mode chapter is started. Manual-Mode. for description. See the VarioCooking Control®- See the Manual-Mode section for Mode section for a description. a description.

- 11 - General instructions for use Your VarioCooking Center® has a touch screen. You Central dial can make settings on your VarioCooking Center® by just touching it lightly with your finger.

Selecting a function You can enter your values by turning the central dial. Examples:

h:m press buton push Funktion A short bleep and flashing red light confirm that the Settings can be confirmed by pressing the central button has been pressed. dial. The active button is surrounded by flashing red All automatic movements and the incoming water border. supply are cancelled by the Push function.

Return button The central dial can be used to make settings while the button is flashing.

Confirmation of settings Simply press this button to exit the selected program or jump to the next higher level.

h:m This is done automatically after 4 seconds Help function or

This will give you handy tips on everyday use Press (Push function) the central dial (see also the Help function section). or

Press any button

- 12 - Instructions for use: pans / filling volumes Raising and lowering the pan Filling volumes in the pan For your safety, always observe the filling limits as indicated by the marks in the pan.

Press and hold down the Raise button to empty the pan. You must first open the cover completely and remove the lifting rod, however.

Press and hold down the Lower button to lower the pan. A cooking mode cannot be started until the pan is fully lowered. The guide values are shown in litres. VarioCooking Center® 112 211 311 Minimum fill level 0 0 Pan selection button (112 only) Min. oil level 0 5 Max. oil level 6 5 9 Fill level for cooking 10 60 90 with baskets To use the left or right-hand pan, first select the pan Max. fill level even 14 100 150 using the Pan button. The area beside the arrow for pressure cooking indicates whether there is a cooking process already Min. fill level for 0 0 running on one side. pressure cooking (*free water) If the area is red, this means that the * Water available for generating steam that is not corresponding side (in this case the right) is absorbed by the cooked product. active. If the area is white, this means that the corresponding side (in this case the left) is not in use.

The corresponding side flashes when a cooking process has ended or if intervention is required. At the same time, a buzzer sounds and the yellow VarioCooking Control® button flashes.

- 13 - Instructions for using the cover Raising and lowering the cover Locking and unlocking the cover

211/311 The cover must be locked for pressure cooking. Press and hold down the lower cover button to close the cover.

Press and hold down the lock cover button to lock 211/311 the cover. Press and hold down the raise cover button to open the cover. Press the raise cover button again to stop the movement. Press and hold down the unlock cover button to unlock the cover. “Lower” cover 211/311

“Lock” cover

“Unlock” cover

“Raise” cover, 211/311 if cover is open

- 14 - VarioCooking Control®-Mode – Controls

On/Off switch

VarioCooking Control®

6 cooking modes:

Large roasts

Grills / Poached

Eggs

Fish

Milk Products

Side dishes

Pan selection button (112 only)

The 6 VarioCooking Control® modes (Roasts, Grills / Poached, Fish, Side Dishes, Milk Products, or Function button Egg Products) automatically detect product-specific requirements, the size of the food to be cooked and Programming-Mode button the load size. The cooking time and temperature are continuously adjusted to achieve the result you want. The remaining cooking time is displayed. Central dial

The “Sample applications” section of the manual gives examples and useful tips on how to make cooking child’s play.

- 15 - VarioCooking Control®-Mode – Operation

We shall briefly explain how to use this mode If desired, the default settings can be changed with reference to 3 examples. Simply follow the within the first 60 seconds. instructions on the display. Red buttons must always be pressed to confirm. When blue buttons appear, they can be pressed to The unit preheats automatically – the display shows: skip them, i.e. to deselect them. preheat Example 1: Braised beef As soon as the preheat temperature is reached display shows 1 searing You set the end of the searing phase by deglazing. This is followed by the prompt to insert the core temperature probe. Select Large Roasts

Cook meat Braise meat Please note that the core temperature probe must 2 be inserted and the button must be pressed when

Slow the prompt appears. cooking moist Notes: Overnight cooking

Select the preparation method, e.g. Braised Meat You can save your settings under the name of your – that’s it! choosing (see the Programming section). The unit will right away work to give a preset factory-tested result. Once the cooking time has elapsed, the display alternates between 0:00 and the required total Braise meat cooking time.

low high Cancelling a cooking mode in VarioCooking ® 3 Control -Mode medium 71°

Or you have the option of making individual The cooking process can be cancelled in changes to the level of browning and cooking. VarioCooking Control®-Mode while the Back symbol appears on the display or by holding down the VarioCooking Control® button for 4 seconds. Do not restart the process until the pan has been completely emptied.

- 16 - VarioCooking Control®-Mode – Operation

Example 2: Pan fries

1 Please note that the core temperature probe must be inserted and the button must be pressed when the prompt appears. The prompt to turn the meat then appears on the display.

Select “Grills”

Natural Breaded 2 meat meat Press the button after turning the pieces of meat.

Minute grills Stew Notes:

Poach Heat meat sausages

Select “Natural meat” You can save your settings under the name of your choosing (see the Programming section). Natural meat Once the cooking time has elapsed, the display alternates between 0:00 and the required total 3 thin thick cooking time.

Select the meat thickness Cancelling a cooking mode in VarioCooking Control®-Mode

light dark 4 medium 54° The cooking process can be cancelled in ® The unit will right away work to give a preset VarioCooking Control -Mode while the Back factory-tested result. The unit preheats automatically symbol appears on the display or by holding down ® – the display shows: the VarioCooking Control button for 4 seconds. Do not restart the process until the pan has been preheat completely emptied. As soon as the preheat temperature is reached display shows

- 17 - VarioCooking Control®-Mode – Operation

Example 3: Rice Load

If desired, the default settings can be changed 1 within the first 60 seconds.

Select “Side Dishes” Please note that the core temperature probe must be inserted into the container of rice when the Fried side Potatos dishes prompt appears.

Deep-fried 2 Rice side dishes Notes:

Baked side Pasta dishes

Select “Rice” You can save your settings under the name of your choosing (see the Programming section).

Rice Once the cooking time has elapsed, the display shows the required total cooking time. 3 with without Cancelling a cooking mode in VarioCooking Select with or without searing Control® -Mode

with without

short long 4 The cooking process can be cancelled in ® Alternatively, you have the option of working with VarioCooking Control -Mode while the Back or without a basket and of changing the time from symbol appears on the display or by holding down ® “short” to “long”. the VarioCooking Control button for 4 seconds. Do not restart the process until the pan has been e.g. Work with basket: The factory-tested volume of completely emptied. water automatically flows into the pan.

preheat

- 18 - Manual-Mode

All of the VarioCooking Center® functions are available in Manual-Mode.

Pressing the Cooking or Roasting button or both buttons together (Deep frying) switches to Manual mode.

- 19 - Manual-Mode – Controls Request current cooking data On/Off switch 3 cooking modes:

Hold down Temperature button (2 seconds) “Cooking” button

The following values are displayed: “Roasting” button • current pan temperature • time elapsed (cooking time) Deep frying • current core temperature

Pan / stock temperature Notes: To permanently display the cooking settings, hold h:m Time down the Temperature button for more than 30 seconds. To exit this display, simply touch the Temperature button again. Core temperature

Pressure cooking

Cooking with baskets

Pan selector button (112)

Raise/lower cover (211, 311)

Function button (112)

Function button (211, 311)

Programming mode button

Central dial with Push function

- 20 - Manual-Mode – Cooking Default setting: Cooking liquid temperature 100 °C. Cooking with PowerBoost™ Set the cooking time or core temperature. Cooking methods: 100°C Stewing, blanching, poaching, boiling, simmering, vacuum cooking, preserving. At 100 °C, you can choose between PowerBoost™ Example: setting range between 30 °C and stages 0 to 6. 100 °C VarioBoost™ allows the cooking response to be fine-tuned from a gentle simmer through to hard 1 boiling. . 100°C 2 90°C 1

3 2 0:33 4 h:m 100°C Gentle simmer

5 100°C or work with the core 100°C temperature probe 100°C 4 76°C 19°C Desired Actual 100°C

100°C 5 (see the Working with the core temperature probe 100°C Hard boiling section).

- 21 - Manual-Mode – Cooking with baskets

Default setting: Cooking liquid temperature 100 °C. The unit is heated continuously, even if there are no 7 or baskets in the cooking liquid. Press the button to lower the baskets, either immediately (white arrow) or when the cooking 1 liquid temperature is reached (red arrow and audible signal). 2 8 90°C You can press the button at any time to raise 3 the baskets. The timer stops and the remaining cooking time continues to be displayed. 4 This value may be retained or changed before 0:33 the baskets are lowered into the liquid once 5 h:m more.

6 End of the cooking cycle The baskets are raised automatically when the or work with the core time has elapsed or the core target temperature is temperature probe reached. The preset time is displayed once more and may be retained or changed for the next cycle. 5 76°C 19°C Desired Actual or Press the button to lower the baskets, either immediately (white arrow) or when the cooking 6 liquid temperature is reached (red arrow). (see the Working with the core temperature probe section). Cooking with VarioBoost™ (see page 21)

- 22 - Manual-Mode – Pressure cooking

The cooking time can be greatly reduced by using When the cover is locked in Pressure Cooking mode, Pressure Cooking mode. the display reads: No temperature can be set for pressure cooking.

Once the pressure has built up, the time starts to

1 elapse and the display shows:

2 The pressure is dissipated automatically when the 0:33 time has elapsed or the core target temperature is 3 h:m reached. A buzzer sounds for 4 seconds and the yellow 4 VarioCooking Control® button flashes. or work with the core temperature probe 7 Press and hold the button to unlock the cover. 76°C 19°C Pressure Cooking mode is ended automatically. 3 Desired Actual Cancelling pressure cooking 4 Before you close the cover, make sure that the 1 cover seal and the seal contact surface on the Press and hold (for at least 2 seconds) to cancel pan are clean. pressure cooking.

5 211, 311 1 Select a cooking mode, e.g. Cooking, to cancel Select and hold the Close cover button or close pressure cooking. (112). The Lock cover button appears when the 0:33 cover is fully closed. 1 h:m Reset the time to 0:00 to cancel pressure 6 cooking. Press and hold the button to lock the cover. 2 As the pressure is automatically dissipated, the display contains:

- 23 - Manual-Mode – Roasting

Default setting: Temperature at the base of the pan 160 °C. The pan temperature can be set to between 30 °C and 250 °C.

Cooking methods: Roasting or grilling

1 2 90°C 3 0:33 4 h:m 5 or work with the core temperature probe

4 76°C 19°C Desired Actual

Notes: A buzzer sounds when the set preheat temperature is reached.

- 24 - Manual-Mode – Deep frying

Default setting: Oil temperature 180 °C. The oil temperature can be set to between 120 °C Attention! and 180 °C. • When the oil temperature exceeds 230°C, Fill the pan with oil between the MIN and MAX the unit switches off. marks. • Do not exceed or fall below the specified oil fill levels. 1 • Do not exceed or fall below the recommended load sizes. 180°C • Oil bubbles up and spits, particularly when 2 large quantities of wet food are immersed in it. 3 0:03 4 h:m Caution • Caution! Regularly check the oil quality. 5 Old oil can ignite. • Caution! The baskets and lifting handle are or work with the core hot! temperature probe • Caution! Hot oil! • Caution! Tip the pan carefully to avoid 4 76°C 19°C slopping over. Desired Actual

5 (see the Working with the core temperature probe section). Notes: A buzzer sounds when the set oil temperature is reached. The cooking mode cannot be changed and the pan valve cannot be opened until the oil has been removed from the pan by tilting the pan. We recommend that you use the oil cart.

- 25 - Manual-Mode – Deep frying with baskets

Default setting: Oil temperature 180 °C. The pan temperature can be set to between 120 °C 9 and 180 °C. You can press the button at any time to raise Fill the pan with oil between the MIN and MAX the baskets. The timer stops and the remaining marks. cooking time continues to be displayed. This value may be retained or changed before the 1 baskets are lowered into the liquid once more.

End of the cooking cycle 2 The baskets are raised automatically when the time has elapsed or the core target temperature is 3 reached. The preset time is displayed once more and may be 4 180°C retained or changed for the next cycle. 5 0:03 On the next cycle, wait until the arrow in the button 6 h:m lights up red.

7 Notes: The cooking mode cannot be changed until the oil or work with the core has been removed from the pan by tilting the pan. temperature probe We recommend that you use the oil cart. 6 76°C 19°C Desired Actual Attention! • Caution! Hot oil in Deep frying cooking mode! 7 • Caution! Do not add water to the oil. Risk of scalding! • Caution! Do not extinguish burning fat and 8 or oil with water! Press the button to lower the baskets, either • Caution! Do not open the pan valve immediately or when the oil temperature is during deep frying (this is blocked by the reached (audible signal and red arrow). software).

- 26 - Manual-Mode – Timer, continuous operation, preheat h:m

h:m Timer h:m Manual Preheat

h:m h:m 1 1 2 0:33 2 CONT.

3 preheat

h:m Continuous operation Turn central dial anti-clockwise. “Cont.” appears first, followed by “Preheat”. CONT. 1 h:m Press the clock symbol and hold down the button until “CONT.” appears on the display. or

1 h:m

2 CONT. Turn the central dial anticlockwise until “Cont.” appears.

Real-time setting (see the Unit settings section).

Change to min/sec or h/min (see Functions section).

- 27 - Working with the core temperature probe

The core temperature probe is used to control the cooking time by measuring the core temperature of Attention! the food and to check the cooking process (HACCP). • The core temperature probe may be hot It can be used in any cooking mode, but is essential – use oven gloves! for DELTA-T cooking. • Do not let core temperature probe hang Clean and cool the core temperature probe prior out of the pan. to use. • Remove the core temperature probe from Insert the core temperature probe into the thickest the food before removing a load. part so that the tip of the probe is in the centre of the food to be cooked.

1 2 160°C 3 4 76°C 19°C Desired Actual

5 The timer disabled.

When the preset core temperature is reached, a buzzer sounds, the yellow VarioCooking Control® button flashes and the cooking process is ended.

- 28 - Programming-Mode – Controls

It takes no time at all to create your own cooking programs in Programming mode using the easy- to-understand control concept.

Select program

Program name

new new change New program

change copy delete Change program

copy Copy program

delete Delete program

Function button 112

Function button 211, 311

- 29 - Programming-Mode – “Programming - VarioCooking Control®-Mode” Programming in VarioCooking Control®-Mode 9 1 10 2 new 3 ABCDEF G HIJKLM Enter the program name. Use the central dial to select a letter and then press the dial to confirm your choice

4 store If no name is entered a number is allocated automatically. 5 Select the cooking process, e.g. Roasts / Braise

Teller Braise meat 7 Bankett Slow cooking moist

Braise meat

light dark 8 medium 71°

Or you have the option of making individual changes to the level of browning and cooking.

- 30 - Programming-Mode – “Programming - VarioCooking Control®-Mode” Start program Change program e.g. the “test” program e.g. the “test” program

1 1 2 2 3 test 3 test test 4 change TEST 4 1 The name can be changed as required. The name of the program appears on the display while the program is running. 5 store Notes:

You can modify the settings as required while a light dark process is running. 6 medium 71°

7 Your changes are stored.

- 31 - Programming-Mode – “Delete / copy program” Delete individual programs Copy program e.g. the “test” program e.g. the “test” program

1 1 2 2 3 test 3 test 4 delete 4 copy 5 delete 5 ABCDEF G HIJKLM The name can be changed as required. If the program name is not changed, the unit assigns a consecutive index number to it. Delete all programs 6 store 1 2 3 Press the button briefly 1x. A red border flashes.

4 Hold down the button until the background changes from red to blue. The deletion process is indicated by a moving arrow.

Notes: The unit starts automatically after the program is deleted.

- 32 - Programming-Mode – “Program Lock” Setting the program lock: Change password New programs cannot be created when the “Program lock” is set. You can use existing change password programs, but cannot change, copy or delete them. 1 _xxxx

1 enter old password settings 2 ABCDEF G HIJKLM 3 Prog 2 _xxxx Enter password: Use the central dial to select a letter or number, enter password then press the dial to confirm your choice.

enter new password ABCDEF G HIJKLM 3 4 ABCDEF G HIJKLM 4 Enter password: Enter password: Use the central dial to select a letter or number, Use the central dial to select a letter or number, then press the dial to confirm your choice. then press the dial to confirm your choice. Default password “12345” 5 repeat new password Program lock active 6 ABCDEF G HIJKLM Enter password: Program lock inactive Use the central dial to select a letter or number, then press the dial to confirm your choice.

- 33 - Functions - VarioDose™, Vitro Ceran plate VarioDose™ Vitro Ceran plate The VarioDose™ function is used to add a precisely metered volume of water directly to the pan. 1 or Filling using VarioDose™: 2 1 3 2 After 4 seconds, filling starts and the number of 4 litres is counted down.

Possible heating stages: Press the button again or use the dial push function to stop the flow.

Maximum filling volumes: minimum VarioCooking Center® 112: 0-14 litres VarioCooking Center® 211: 0-80 litres VarioCooking Center® 311: 0-150 litres

maximum

Attention! • The Vitro Ceran plate may be hot! • Do not use pots or pans with handles on the Ceran plate – risk of tipping when the cover is closed.

- 34 - Functions – pan valve, connecting an energy optimisation system Pan valve Connection of an energy The pan valve is closed automatically when you optimisation system select a cooking mode. If the power supply is interrupted by an energy Opening the pan valve: optimisation system, this will be indicated on the display (manual mode only). 1 Press the button to open the pan valve. E

Closing the pan valve:

1 Press the button to close the pan valve.

- 35 - Funktionen – HACCP-Protokollierung

The HACCP process data (Hazard Analysis and The following data is logged: Critical Control Point) is output continuously via the Data output every 60 sec (in ASCII format) unit interface. HACCP process data is also stored for – Batch no. a period of 10 days and can be output via the unit – Time interface as required. – Cooking process name You will need a PC/laptop and the FRIMA CombiLink ® software. You will find more detailed – Pan / stock temperature explanations in the FRIMA CombiLink® manual. – Core temperature – Change of cooking mode – Connection of energy optimisation system. Outputting stored process data:

1 or 2 HACCP Interrupts the continuous outputting of process data.

3 24.08.04 09:15 4 Start time (date/time) 5 01.10.04 12:00 6 End time (date/time)

7 Download

- 36 - Functions – Delta-T cooking ∆T

The slow rise in the pan temperature until the cooking process ends, maintaining a constant differential to the current core temperature, means that the meat is cooked more slowly and gently.

The difference between the core temperature and the pan temperature gives the Delta temperature.

Delta T cooking is only possible in Cooking or Cooking with baskets cooking mode.

1 or 2 ∆T 3 ∆25 4 5 72 6 or 0:30 5 h:m 6

- 37 - Hotline/Service – service info, “model” units and software identification

You can display the hotline telephone number as The unit and software identification can be required. displayed using the “Mod” function.

1 or 1 or 2 2 3 Allo✆Chef 3 Service✆Info The display shows: The following service notices can be displayed in the Tel.: Service Info area. Service 26

The unit and software identification can be displayed using the “Mod” function. Call customer service

Tel.: 1 or

2 Notes: Mod. If no service message is displayed, the relevant 3 Customer Service telephone number is shown under Service-Info. 4 No.: Service messages are automatically displayed at SW: 10 second intervals.

Mod.: See also the Fault messages section.

English

- 38 - Importing and exporting programs Importing and exporting programs Importing a program: You can copy your cooking programs to a genuine USB memory stick from the unit manufacturer. The cooking programs can then be copied to a computer 1 or another unit. Switch the unit off and on again. You will need the USB memory stick from the unit manufacturer: Article no.: 42.00.042 2 Insert the USB memory stick into the USB port under the control panel.

Exporting a program: 3

1 4 Switch the unit off and on again. 2 5 The cooking programs are stored in the unit’s program memory (the save process is complete when the colour of the USB stick symbol changes from red to blue and a tick appears).

6 The unit is automatically restarted.

Insert the USB memory stick into the USB port Notes: under the control panel. Existing programs are retained if the program names are different. If the program name is the 3 same, then the program is replaced. 4 5 The cooking programs are saved to the USB stick (the save process is complete when the colour of the USB stick symbol changes from red to blue and a tick appears).

- 39 - USB data memory (USB stick) USB data memory (USB stick) You can use the USB stick to download cooking programs and HACCP data from the unit. USB stick connected, HACCP file was found. The status of the USB data memory appears on the display.

1 USB stick connected, HACCP file was found, stick is write-protected.

USB stick connected, HACCP file was written successfully.

Insert the USB memory stick into the USB port under the control panel. USB stick connected, program file was found.

3 USB stick connected, program file was found, stick is write-protected. USB data memory display (USB stick) USB stick connected, program file was written successfully.

USB stick connected, no file was found. USB stick connected, write error.

USB stick connected, no file was found, stick is USB stick connected, writing in progress, do not write-protected. remove.

- 40 - Cleaning Regular cleaning ensures that the VarioCooking Cover seal ® Center works smoothly and the food is prepared - Clean with a soft cloth and then dry. Make sure hygienically. that the cover seal is clean, particularly before pressure cooking.

Attention! • The base of the pan may be hot! The Unit housing cleaning water can heat up quickly. Risk of - Lower the pans before washing the VarioCooking scalding. Center® walls. • Do not spray the underside of the pan base - Use a degreaser if necessary (no acids). with water or cleaning agents. • Do not use scouring products or pan scourers. • Do not use acids or aggressive materials. Vitro Ceran plate • Do not use high pressure cleaners. - Use suitable commercial cleaning agents for Ceran plates.

Pan and pan valve - Clean the pan after every cooking process or as Core temperature probe necessary using lukewarm water and a sponge. - Clean the core temperature probe using a soft - Use a degreaser if necessary (no acids). sponge (not steel wool) after every cooking process in which it was used - Clean the pan valve by unscrewing the body of the valve, then thoroughly cleaning the opening with - Use a degreaser if necessary (no acids). a cloth. Caution: Be careful not to damage the threaded rod. Refit the valve body after cleaning. - Remove any scale deposits on the base of the pan.

- 41 - Example: Soups

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Vegetable soup Option of using the stick 14 L 80 L 120 L 97°C 0:35 Option: Soften the vegetables first blender Cauliflower soup Option of using the stick 14 L 80 L 120 L 97°C 0:35 Add blanched cauliflower segments at the end blender Pea soup Option of using the stick 14 L 80 L 120 L 100°C 0:03 150°C 0:05 97°C 1:00 Start from cold. Skim as the soup boils. blender 1. blanch, 2. sear, 3. cook Onion soup Bake croûtons in the 14 L 80 L 120 L 150°C 0:20 100°C 0:25 Stew onions until golden-brown SelfCooking Center® Mixed vegetable soup Bake croûtons in the 14 L 80 L 120 L 220°C 0:15 100°C 0:40 With strips of bacon SelfCooking Center® Fish soup Purée – then sieve in the 12 L 60 L 90 L 220°C 0:15 100°C 1:00 Season with tomato purée and garlic VarioMobil™ Instant soup Follow the instructions for 14 L 80 L 140 L 100°C 0:15 Start from hot use Consommé Clarify 8 L 50 L 75 L Cook meat The cooking process does not have to be delta T 20°C; CT 85°C monitored

- 42 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

- 43 - Example: Stocks, Sauces

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Light stock Blanch, start with cold water 10 L 80 L 120 L 100°C 4:00

Brown stock Sear + season, start with 10 L 80 L 120 L 200°C 0:20 100°C 3:00 cold water Poultry stock Blanch, start with cold water 10 L 80 L 120 L 100°C 1:00

Instant stock Follow the instructions for 10 L 80 L 120 L 100°C 0:30 use Fish stock Bouquet garni - peppercorns 10 L 80 L 120 L 160°C 0:15 100°C 0:30

Béchamel sauce Cold roux in hot milk 10 L 80 L 120 L Blancmange / 0:15 inst. sauce Béchamel sauce Prepare roux, add cold milk 10 L 50 L 80 L Thickened sauce 0:15

Tomato sauce Tomato paste and fresh 10 L 80 L 120 L 150°C 0:15 100°C 0:30 tomatoes Bolognaise sauce Sear in batches of 12 L 80 L 120 L Minute grills 0:15 Deglaze after searing and pour on tomato 2/10/20 kg medium/high sauce. Bordelaise sauce Cook shallots in red wine 10 L 80 L 120 L 150°C 0:15 100°C 0:20 - veal stock Charcutière sauce Sweat, deglaze - wine + 10 L 80 L 120 L 140°C 0:20 100°C 0:30 browned veal stock Pepper sauce Thicken and add cream at 10 L 80 L 120 L 140°C 0:10 100°C 0:20 100°C 1:00 1. Sear vegetables, 2. Reduce wine, the end 3. Reduce sauce Pizza topping Thicken after cooking, if 12 L 80 L 120 L 150°C 0:20 100°C 0:15 necessary American sauce Thicken with roux 10 L 80 L 120 L 140°C 0:15 100°C 0:20 (lobster sauce) Topping for onion Prepare Béchamel sauce 12 L 80 L 120 L 150°C 0:20 90°C 0:10 Thicken with eggs and grated cheese cakes

- 44 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Light stock Blanch, start with cold water 10 L 80 L 120 L 100°C 4:00

Brown stock Sear + season, start with 10 L 80 L 120 L 200°C 0:20 100°C 3:00 cold water Poultry stock Blanch, start with cold water 10 L 80 L 120 L 100°C 1:00

Instant stock Follow the instructions for 10 L 80 L 120 L 100°C 0:30 use Fish stock Bouquet garni - peppercorns 10 L 80 L 120 L 160°C 0:15 100°C 0:30

Béchamel sauce Cold roux in hot milk 10 L 80 L 120 L Blancmange / 0:15 inst. sauce Béchamel sauce Prepare roux, add cold milk 10 L 50 L 80 L Thickened sauce 0:15

- 45 - Example: Egg dishes

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Hard-boiled eggs 60 St 350 St 525 St Hard-boiled eggs

Fried eggs Lightly grease the pan after 6 St 20 St 30 St Fried eggs preheating Use a spatula Plain omelette Lightly grease the pan after 15 St 40 St 55 St 160°C 0:05 Use a spatula, also possible in the Crêpes preheating process Filled omelette Lightly grease the pan after 12 St 30 St 50 St 175°C 0:06 preheating Use a spatula Scrambled egg Stir all the time 24 St 60 St 90 St Scrambled eggs 0:12

- 46 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Hard-boiled eggs 60 St 350 St 525 St Hard-boiled eggs

- 47 - Example: Fish and Crustaceans

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Fried fish fillets Lightly grease the pan with 8 St 30 St 45 St Baked fish / oil + butter medium 1 Turbot à l‘Américaine On shallots, 15 St 55 St 80 St Baked fish / sauce Américaine medium 1 Fish fingers 20 St 60 St 90 St Deep-fried side 0:03 Wait for the audible signal before each batch, dishes place CT probe in the oil Moules marinière Clean and wash 6 kg 20 kg 40 kg Poached seafood 0:03 Add at least the minimum amount of liquid without basket Fried calamari 1,5 kg 5 kg 7,5 kg Deep-fried side 0:03 Wait for the audible signal before each batch, (frozen) dishes place CT probe in the oil Seafood Thicken after cooking 12 L 80 L 120 L Poached seafood

- 48 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

- 49 - Example: Potato dishes

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Boiled potatoes 3,5 kg 12 kg 18 kg Potatoes Or jacket potatoes. Insert core temperature probe Roast potatoes Oil and butter 2,5 kg 10 kg 15 kg Fried side dishes / Fresh product, 3 – 4 mm thick, rinse off starch medium 2 before searing Frozen fried potatoes 1 kg 5 kg 7,5 kg Deep-fried side 0:04 Wait for the audible signal before each batch, dishes place CT probe in the oil French fries 1 kg 5 kg 7,5 kg Deep-fried side 0:03 Wait for the audible signal before each batch, (precooked) dishes place CT probe in the oil French fries (frozen) 1 kg 5 kg 7,5 kg Deep-fried side 0:04 Wait for the audible signal before each batch, dishes place CT probe in the oil Croquette potatoes 1 kg 5 kg 7,5 kg Deep-fried side 0:04 Wait for the audible signal before each batch, dishes place CT probe in the oil Potatoes boulangère Sweat onions 4 kg 30 kg 50 kg 150°C 0:03 100°C 0:25 Approx. 00:15, rinse off starch, cover potatoes with stock Mashed, fresh Use a rice sieve in order to 4 kg 50 kg 80 kg 100°C 0:25 90°C 0:05 Approx. 00:10 drain off the water better. At the end, replace the water with milk.

Mashed, instant Follow the instructions for 2 kg 12 kg 18 kg Blancmange / 0:03 use inst. sauce Jacket potatoes 5 kg 40 kg 80 kg Potatoes without CT 92°C, use roasting rack basket Potato/carrot mash 50% potatoes + 50% 4 kg 50 kg 80 kg 100°C 0:25 90°C 0:05 Approx. 00:10 carrots, use a rice sieve in order to drain off the water better. At the end, replace the water with milk and beat.

- 50 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

- 51 - Example: Vegetables

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Roast vegetables Deglaze with white wine + 5 kg 20 kg 30 kg Fried side dishes / Select required level of browning veal stock medium 1 Artichokes Depending on the 12 St 50 St. 75 St Baked side dishes 0:45 Approx. 00:30 size Carrots Vichy Add a little water 4 kg 50 kg 80 kg 100°C 0:15

Red cabbage Add a little water 4 kg 45 kg 70 kg 150°C 0:10 100°C 1:15 Approx. 00:50

Roast chicory Add a little water 1 kg 8 kg 12 kg Fried side dishes / 0:10 100°C 0:10 1. Sear, 2. Stew low Peas à la française Frozen – precook in 4 kg 30 kg 50 kg Fried side dishes / Low or medium browning SelfCooking Center® low Leeks For leeks with vinaigrette 4 kg 30 kg 50 kg Baked side dishes 0:25

Creamed spinach Precook in SelfCooking 6 kg 50 kg 80 kg 90°C 0:15 Finish cooking in the cream sauce Center® Ratatouille Do not stir too much 4 kg 50 kg 80 kg 160°C 0:15 100°C 0:15

- 52 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

Red cabbage Add a little water 4 kg 45 kg 70 kg 150°C 0:10 100°C 1:15 Approx. 00:50

Creamed spinach Precook in SelfCooking 6 kg 50 kg 80 kg 90°C 0:15 Finish cooking in the cream sauce Center® Ratatouille Do not stir too much 4 kg 50 kg 80 kg 160°C 0:15 100°C 0:15

- 53 - Example: Pulses and Grains

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Lentils Start from cold. 3 kg 20 kg 30 kg 100°C 0:45 Approx. 00:20, cooking time depends on the manufacturer White beans Soak for 12 hours (dried 3 kg 20 kg 40 kg 100°C 1:15 Approx. 00:30, cooking time depends on beans) the soaking time and age of the beans Red beans Soak for 12 hours (dried 3 kg 20 kg 40 kg 100°C 1:15 Approx. 00:30, cooking time depends on beans) the soaking time and age of the beans Pea purée Blanch the peas (split peas) 2 kg 10 kg 20 kg 100°C 1:00 Approx. 00:30

Gnocchi 1 kg 6 kg 10 kg Pasta Time as shown on packaging

Gnocchi a la Romaine Stir regularly 10 L 50 L 80 L Blancmange / Time as shown on packaging, brown gnocchi in inst. sauces the SelfCooking Center® Polenta Stir regularly 8 L 40 L 75 L 100°C 0:05 90 0:15

Rice à la Créole With basket, without 1 kg 6 kg 10 kg Rice Time as shown on packaging searing Rice à la Créole Without basket, without 3 kg 18 kg 25 kg Rice Time as shown on packaging, use rice sieve searing, strain in VarioMobil™ Pilaf rice Stew onions, glaze rice 3 kg 15 kg 30 kg Rice Rice with searing. Time as shown on packaging

Pilau rice 1 kg 6 kg 10 kg Pasta Time as shown on packaging

Pasta without baskets Strain in VarioMobil™ 1 kg 20 kg 35 kg Pasta Time as shown on packaging, use rice sieve

- 54 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

Gnocchi 1 kg 6 kg 10 kg Pasta Time as shown on packaging

Pilau rice 1 kg 6 kg 10 kg Pasta Time as shown on packaging

Pasta without baskets Strain in VarioMobil™ 1 kg 20 kg 35 kg Pasta Time as shown on packaging, use rice sieve

- 55 - Example: Beef and Veal

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Frozen burgers No need to grease the pan 10 St 35 St 55 St Natural meat / medium Entrecôte Grease the pan after 8 St 30 St 50 St Natural meat / preheating dark Beef pot roast Grease the pan after 6 kg 40 kg 80 kg Braise meat / Approx. 01:30 preheating medium Boeuf Bourguignon Grease the pan after 6 kg 50 kg 100 kg Stew / high Approx. 01:45 preheating, sear in 3/10/20 kg batches, do not confirm deglazing until everything has been seared – thicken at the end

Carbonade Flamande Grease the pan after 6 kg 50 kg 100 kg 220°C 0:10 100°C 2:00 Approx. 01:30 preheating, sear in 3/10/20 kg batches – thicken at the end

Boeuf Stroganoff Grease the pan after 2 kg 30 kg 60 kg Natural meat / Season cream with paprika preheating; sear, flambé and high place on one side Pot-au-Feu Blanch if necessary 6 kg 50 kg 100 kg Poach meat, Approx. 01:30, the needle of the CT delta T 20°C, probe must be completely in the meat, CT 85°C use a roasting rack Escalopes - chops Grease the pan after 8 St 30 St 45 St Natural meat / preheating medium Cordon Bleu, frozen 6 St 25 St 40 St Deep-fried side 0:06 Wait for the audible signal before each batch, dishes place CT probe in the oil Blanquette of veal Thicken at the end of 6 kg 50 kg 100 kg Poach meat 1:30 Approx. 01:00 cooking Breast of veal 6 kg 35 kg 70 kg Braise meat / 1:15 Approx. 00:40 low Osso bucco Skim - thicken at the end of 6 kg 35 kg 70 kg Poach meat 0:55 Approx. 00:35, use a roasting rack cooking Roast shoulder of veal Grease the pan after 6 kg 35 kg 70 kg Braise meat / 1:15 Approx. 00:50 preheating low

- 56 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

Carbonade Flamande Grease the pan after 6 kg 50 kg 100 kg 220°C 0:10 100°C 2:00 Approx. 01:30 preheating, sear in 3/10/20 kg batches – thicken at the end

- 57 - Example: Pork, Lamb and Mutton

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Chops Grease the pan after 8 St 30 St 45 St Natural meat / preheating medium Flash-fried pork Grease the pan after 6 kg 50 kg 100 Minute grills / Prepare mushroom cream sauce after searing preheating; sear in kg medium 3/10/20 kg batches, do not confirm deglazing until everything has been seared – thicken at the end

Braised neck of lamb Grease the pan after 6 kg 40 kg 80 kg Braise meat / low Approx. 00:45 preheating, do not confirm deglazing until everything has been seared

Cured hock Start from cold 8 kg 50 kg 100 Delta 20°C CT kg 66°C Roast hock Grease the pan after 6 kg 40 kg 60 kg 180°C 0:08 100°C 2:00 Approx. 01:10 preheating; sear in 4/20/30 kg batches, do not confirm deglazing until everything has been seared

Breaded escalope Grease the pan with oil and 8 St 30 St 45 St Breaded/ dark butter after preheating Lamb curry Sear in 2/10/20 kg batches, 6 kg 50 kg 100 Stew / low 0:35 Approx. 00:20 do not confirm deglazing until kg everything has been seared Navarin of lamb Sear in 2/10/20 kg batches, 6 kg 50 kg 100 Stew / medium 0:40 Approx. 00:25 do not confirm deglazing until kg everything has been seared Rolled shoulder Add a little water 6 kg 40 kg 80 kg Braise meat / low 0:45

Lamb chops Grease the pan 8 St 50 St 100 Natural meat / St medium Smoked loin of pork 5 kg 50 kg 70 kg Overnight cooking, Use a roasting rack delta T 20, CT 75°C

- 58 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

Braised neck of lamb Grease the pan after 6 kg 40 kg 80 kg Braise meat / low Approx. 00:45 preheating, do not confirm deglazing until everything has been seared

Lamb chops Grease the pan 8 St 50 St 100 Natural meat / St medium Smoked loin of pork 5 kg 50 kg 70 kg Overnight cooking, Use a roasting rack delta T 20, CT 75°C

- 59 - Example: Poultry and Game

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Basque chicken Grease the pan after 3 kg 10 kg 15 kg Natural meat / 100°C 0:30 Without CT probe, close cover during cooking preheating medium Poached poultry Skim, then add vegetables 5 kg 50 kg 100 Poach meat 2:00 Approx. 01:15 kg Poultry breast Grease the pan after 10 St 30 St 50 St Natural meat / preheating light Duck with turnips Do not confirm deglazing 6 kg 50 kg 100 Stew / medium 1:00 Approx. 00:45 until everything has been kg seared, glaze the turnips Confit of goose Marinate for 12 hours in salt 6 kg 30 kg 50 kg Overnight cooking, In goose fat only, use a roasting rack and herbs delta T 20, CT 81°C Turkey minute grills Grease the pan after 6 kg 50 kg 100 Minute grills / 0:10 Prepare mushroom cream sauce after searing preheating; sear in kg medium 2/10/20 kg batches, do not confirm deglazing until everything has been seared – thicken at the end

Turkey Cordon Bleu, 6 St 40 St 60 St Deep-fried side 0:07 Wait for the audible signal before each batch, frozen dishes place CT probe in the oil Breast of chicken in 8 St 5 kg 7,5 kg Deep-fried side 0:06 Wait for the audible signal before each batch, beer batter dishes place CT probe in the oil Rabbit chasseur Thicken at the end of 6 kg 50 kg 100 Braise meat / 0:45 cooking kg light Venison minute grills Grease the pan after 6 kg 50 kg 100 Minute grills / 0:20 Bring to the boil in the wild mushroom sauce preheating; sear in kg medium 2/10/20 kg batches, do not confirm deglazing until everything has been seared – thicken at the end

Venison noisettes Grease the pan after 12 St 40 St 75 St Natural meat / 0:08 preheating light Ragout of wild boar Do not confirm deglazing 6 kg 50 kg 100 Stew / medium 1:10 Approx. 00:45 until everything has been kg seared; leave to drain – thicken at the end of cooking

- 60 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

- 61 - Example: Innards, Sausage

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Beef tongue Add vegetables after 6 kg 50 kg 100 kg Overnight cooking, Approx. 02:00, use a roasting rack skimming delta T 20; CT 83°C Calf’s head Add vegetables after 6 kg 50 kg 100 kg Overnight cooking, Approx. 01:15, use a roasting rack skimming delta T 20; CT 80°C Kidneys with Madeira Sear in batches of 5 kg 40 kg 80 kg Minute Grills / Bring to the boil in the Madeira sauce 2/10/20 kg - drain high Roast veal Blanch, bread 12 St 40 St 80 St 175°C 0:10 sweetbreads Tripe à la mode Add lots of stock 5 kg 40 kg 80 kg Poach meat 3:00 Approx. 02:00

Flash-fried liver Sear in batches of 5 kg 40 kg 80 kg Minute grills / 0:06 2/10/20 kg medium Roast liver Grease the pan after 8 St 30 St 45 St Natural meat / 0:06 preheating light Ham (10 kg) - 5 St 8 St Overnight cooking, Use a roasting rack delta T 20; CT 66°C Coarse sausage 20 St 75 St 120 St Natural meat / If necessary, poach sausages first in the heat light sausages process Fine sausage 30 St 100 St 180 St Natural meat / If necessary, poach sausages first in the heat light sausages process Smoked sausage 50 St 200 St 300 St Heat sausages Insert CT probe into the sausage

Black pudding 20 St 75 St 100 St 170°C 0:18

Merguez - chipolatas 30 St 100 St 180 St Natural meat / medium

- 62 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

Black pudding 20 St 75 St 100 St 170°C 0:18

Merguez - chipolatas 30 St 100 St 180 St Natural meat / medium

- 63 - Example: Complete dishes

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Uncooked sauerkraut Add smoked bacon 5 kg 30 kg 50 kg 100°C 2:00 Approx. 01:00

Cabbage stew Sear onions / bacon 6 kg 50 kg 80 kg 100°C 0:40 Approx. 00:20, keep cover closed during separately cooking Pot-au-feu Start from cold 6 kg 50 kg 100 kg Cook meat 3:00 Approx. 02:00, use a roasting rack

Lentil stew Skim, then add vegetables 3 kg 15 kg 30 kg 100°C 0:45 Approx. 00:20

Chili con carne Sear meat first, soak beans 3 kg 15 kg 25 kg 220°C 0:15 100°C 2:00 Approx. 01:00

Bouillabaisse Sear in olive oil 12 L 75 L 120 L 160°C 0:10 100°C 1:00

Paella Grease the pan after 3 kg 15 kg 25 kg Natural meat / Rice with Searing time and cooking time depend on the preheating medium searing product

- 64 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

Lentil stew Skim, then add vegetables 3 kg 15 kg 30 kg 100°C 0:45 Approx. 00:20

Chili con carne Sear meat first, soak beans 3 kg 15 kg 25 kg 220°C 0:15 100°C 2:00 Approx. 01:00

Bouillabaisse Sear in olive oil 12 L 75 L 120 L 160°C 0:10 100°C 1:00

Paella Grease the pan after 3 kg 15 kg 25 kg Natural meat / Rice with Searing time and cooking time depend on the preheating medium searing product

- 65 - Example: Desserts

Product Hints Quantity Steps in the cooking process Notes 112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time Rice pudding 10 L 60 L 90 L Rice pudding 0:30 Do not remove the CT probe from the food while stirring Semolina 10 L 80 L 120 L Blancmange / 0:08 Do not remove the CT probe from the food inst. sauce while stirring Flan 10 L 80 L 120 L Blancmange / 0:10 Do not remove the CT probe from the food inst. saucee while stirring Vanilla sauce Remove immediately 5 L 80 L 120 L Blancmange / 0:02 Do not remove the CT probe from the food inst. sauce while stirring Crème pâtissière Remove immediately 5 L 80 L 120 L Blancmange / 0:04 Do not remove the CT probe from the food inst. sauce while stirring Fruit compote May be puréed with the 8 kg 40 kg 60 kg 100°C 0:20 mixer Pears in red wine Depending on the type of 8 kg 40 kg 60 kg 100°C 0:15 pear Pancakes Grease the pan after 2 St 6 St 12 St Crêpes Brown as required preheating

- 66 - The above information is for guidance only. The recipe, food characteristics, filling volume and desired result may vary according to the size of the unit.

- 67 -

Unit settings – Real-time, Time format The basic unit settings can be displayed and Time format setting changed. am/pm 24h 1 or Press the display to toggle between the 24 hour and 12 hour displays. settings 2 The set time format lights up red (the date format changes automatically). am/pm h:m 9:50 24h m:s

21.12.04 °C / °F Time setting for cooking processes am/pm english Prog 24h Press the display to toggle between the h:m and m:s time settings. The set time format lights up red. Possible time settings: h:m setting: hours : minutes m:s setting: minutes : seconds Real time setting Notes: 10:50 1 The m:s setting is only possible up to 99 minutes and 59 seconds. 2 3 10:50 4

- 68 - Unit settings – Date, Temperature unit, Language, Buzzer, Display contrast Date setting Language setting

21.12.04 1 1 english 2 2 21.12.04 Use the central dial to select the language you 3 want. 4 Buzzer setting 5 21.12.04 1 6

The date format is linked to time format. 2 Options: Turn the central dial to select the desired signal 24h appears as 19.05.03 (day/month/year) tone. am/pm appears as 05/19/03 (month/day/year)

Display contrast setting Temperature unit setting Your unit offers you the choice of two temperature 1 units. 2 1 °C / °F Turn the central dial to change the contrast on the Press the display to toggle between the temperature display. The factory default is reset automatically to units °C and °F. ensure maximum display life. The set temperature unit lights up red.

- 69 - Help function, Maintenance Help function Inspections which can be carried Your unit has a number of help texts to enable you out by experienced technical staff. to use its extensive potential as fully and as simply as possible. The Help Function is available if the display shows “?”. Attention! • Switch the unit off at the mains before 1 opening the service doors and working on live components. • Use only genuine spare parts made by the 2 unit manufacturer. Notes: Paging through the Help Function: If you dispose of the PCB or the unit, the control PCB battery must be disposed of separately. 1 2 Notes: The required cooking process can also be selected directly from the Help function.

- 70 - Accessories

Basket cart Thermocabinet For storing, transporting and drip-drying cooking For the hygienic storage and transportation of hot baskets food in GN containers

Chef-Tabel VarioMobil™ Your mobile workplace: all your utensils and For effortless removal and easy portioning of large ingredients are always within reach quantities of food

- 71 - Accessories

UltraVent® condensation hood Oil cart For filling/filtering oil for deep-frying and storing it under hygienic conditions

Pasta basket and deep frying Frying insert basket For deep-frying in baskets

Arm for automatic raising/ lowering device For cooking in baskets with AutoLift™ FRIMA scraper

- 72 - Accessories

Rice sieve For loose boiled products

Roasting rack To avoid contact between large items and the bottom of the roasting tin

- 73 - Fault messages

If faults occur on your unit, they are indicated on Faults on your unit which allow you to carry on the display: cooking can be suppressed by pressing the arrow button. Service 26

Call customer service

Tel.:

Fault message When and how Remedial action Service 20 Defective thermocouple, display appears immediately Call for maintenance Service 21 Defective thermocouple, display appears immediately Call for maintenance Service 22 Deglazing problem, display appears immediately Call for maintenance Service 24-30 Defective thermocouple, display appears immediately Call for maintenance Service 31+33 SSR short-circuit, display appears immediately Call for maintenance Service 32+34 SSR open, display appears immediately Call for maintenance Service 35+36 Defective CT sensor, display appears immediately Call for maintenance Service 37 PCB temperature, display appears immediately Call for maintenance Service 41+44 Cover unlocked, display appears immediately Call for maintenance Service 42+45 Cover locked, display appears immediately Call for maintenance Service 43+46 Drain open, display appears immediately Call for maintenance Service 47+49 Cover up, display appears immediately Call for maintenance Service 48+50 Cover down, display appears immediately Call for maintenance Service 51+53 No signal from pan position potentiometer, display Call for maintenance appears immediately Service 52 No signal from cover potentiometer, display appears Call for maintenance immediately Service 54+55 No signal from pressure sensor, display appears Call for maintenance for 2 minutes after switching on Service 60-62 Bus error, display appears immediately Call for maintenance

- 74 - englisch

FRIMA S. A. • 4 Rue de la Charente • BP 52 • F - 68271 Wittenheim Cedex Tél.: 03 89 57 05 55 • Fax: 03 89 57 05 54 • email: [email protected] • web: www.frima.fr

80.01.224 · V-04 · MediaDesign and Services · Ad · 07/06