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The lid is thus closedand ready for pressure cooking. 4: • The lid regulation and safety valve must be closed (leverposition B). Pressureless cooking When the appliance is used as a normal pan or open cookingvessel, the lid is placed loosely (on its own weight) on the panwithout being locked. 5.2.2 Opening A open B closed Fig. 7 Pressure lid - Opening • Before the lid is opened, the operator must ensure thatthere is no longer any pressure in the cooking space. Thisis done as follows: 1: • Turn off energy supply to the appliance by turning the timesetting switch (3) and the temperature setting switch (1) to zero. 2: • Slowly open the steam release valve from position B toposition A. 3: • Slowly open the lid regulation and safety valve by bringing the grip from position B to position A. P Pressure indicator Fig. 8 Lid regulation and safety valve Wait until the pressure indicator (pivot P on the top of the lidregulation and safety valve, Fig. 8) reaches its lowest position, which corresponds to a pressure of 0.6 psi (0.04 bar). Again wait until: • no further liquid • no further water • no further steam escapes through the upward-pointing opening of the lid regulation and safety valve. 4: • Push the lid downwards onto the pan by means of the lidknob and at the same time move the lock lever from the closed position B forwards to open position A. 5: As there is still a residual pressure again wait until: • no further liquid • no further water • no further steam comes out. • Hold the lid by the knob and carefully open. 62.9696.01 Page 9 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 mayflow out or hot fat may splash out. Staff must take this intoaccount by means of appropriate measures (standing faraway, holding lid by knob) in order to avoid injuries. After cooking with the lid closed, either pressureless or underpressure, the lid must not be opened until the pressure hasbeen completely released from the appliance. Particular careis required if the food froths. If the lid is opened when there is asmall residual positive pressure, hot food may flow out andinjure the operator. 6. ADDITIONAL EQUIPMENT A Base plate B Suspension frame GN 1/1 CTrays 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 7.1 Filling 7.1.1 Pressureless cooking Throughout the complete cooking process the level of the liquid 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 foodto a depth of at least 1.5“ (3 - 4 cm) to prevent the food frombeing burnt. The SOFT function should be...

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