027
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03 - Electric pasta cooker
6
Warning!
- Beware of inexpert handling!
- Never leave the appliance on without water!
Ignition
Check that the water drain release is closed. Fill the bath
with water up to the level marked. Turn on the main switch
upstream of the appliance.
Switch on the on/off switch: the warning light comes on
showing that the appliance is live.
The Mod. AGB 451/WP and AGB 058/WP has 2 tanks and
2 separates controls.
The switch has 3 working position:
POS. 3 = Bringing to temperature (max. power kW
7.5/9/15)
POS. 2 = Cooking (2/3 power, kW 5/3+3/5+5)
POS. 1 = Keeping warm (1/3 power, kW
2,5/1,5+1,5/2,5+2,5
*).
To turn the appliance off, simply turn the knob back to '0'.
*N.B:
Power of 2.5, 1,5+1,5 and 2,5+2,5 kW (Switch in position 1
= keeping warm) is for connection at 400 V/3N. For con-
nection at 230 V/3, the power becomes 1,16, 0,70 and
1,16+1,16 kW.
Emptying the bath
Open the outlet tap located in the machine’s lower space.
TAKING CARE OF THE APPLIANCE
FREQUENCY OF MAINTENANCE
Giving the appliance a thorough clean every day (after
turning it off) will keep it in perfect working order and make
it last longer.
Warning!
Never clean the appliance with jets of water, whether
direct or pressurised.
Allow the machine to cool down before cleaning
Before starting to clean the appliance, disconnect from
the mains.
After having emptied the tank, remove the false botttom.
Daily cleaning
Frequently clean the surfaces using a damp cloth; water
and soap or common detergents may be used provided
they do not contain abrasives or chlorine-based sub-
stances, such as sodium hypochlorite (bleach), hy-
drochloric acid (muriatic acid), or other solutions: stainless
steel is quickly and irreversibly corroded by these prod-
ucts. Under no circumstances use the above-mentioned
products to clean the floor under the equipment or nearby,
as fumes or any drops may produce similar destructive ef-
fects on the steel. Only rub in the direction of the satin fin-
ish. Rinse thoroughly with clean water and dry carefully.
Never use running water, as this could infiltrate into the in-
ner parts.
For an easier tank cleaning it is possible to overturn later-
ally the heating element.
Food stains and encrusted food particles:
wash with hot water before they harden. Should food parti-
cles have already become hard, use water and soap or
chlorine-free detergents, if necessary using a wooden
spatula or fine stainless steel wool: rinse and dry thor-
oughly.
Scale encrustations:
scale deposits on the bottom of tanks, pans, etc. should
be removed using descaling products on the market and
following the relative instructions.
Scratches:
should the surfaces become scratched, they must be
smoothed using extra fine stainless steel wool or abrasive
sponges made of fibrous synthetic material, rubbing in the
direction of the satin finish. Rinse and dry thoroughly.
Never use wire wool for cleaning stainless steel or leave it
in contact with the steel, as very small ferrous deposits
could remain on the surface and cause the formation of
rust by contamination.
Precautions during use
Sauces and condiments:
all the stainless steel containers used for notoriously acid
ingredients (vinegar, salt, lemon juice, tomatoes, etc.)
should be thoroughly washed to remove any residue.
In particular salt solutions should not be left to evaporate
or dry on the stainless steel surface.
Never use coarse cooking salt which, being heavy, de-
posits on the bottom without dissolving completely and
over a period of time can therefore cause points of contact
with consequent corrosion.
It is therefore advisable to add salt in small amounts to wa-
ter which is already boiling, or to dissolve it in a separate
container; never add it to cold water in the tanks and cer-
tainly never put it into an empty tank.
Whenever the tanks are not being used, they should
preferably remain uncovered.
USING THE APPLIANCE