Operating Instructions - Electrolux thermaline S90 Instructions D'installation Et D'emploi

III . OPERATING INSTRUCTIONS
1. GENERAL
The appliance is used for grilling and frying various types of
meat, sausages, fish and vegetables.
An electrically heated steel plate with a metallic special coating
is built into a chrome nickel steel cover plate. Optionally the
appliance is equipped with a grooved grill plate, a smooth
griddle plate or a combined grill/griddle plate.
Floor temperature control is stepless and separate for the left
and right halves of the trough. The trough is seamlessly inte-
grated into the appliance cover and the sharply rounded cor-
ners and edges facilitate easy cleaning. There is a standing
surface in the front part of the cover for resting crockery and
dishes.
A GN container in the open storage space in the base unit ser-
ves as a drip pan for liquids when the pressure tube is pulled
out.
All the parts of the appliance that remain in contact with the
water and the food, plus the whole superstructure, are made of
corrosion-resistant stainless steel.
Additional equipment:
- GN container 1/1, 2/1,
- Scraper grill/griddle.
- Stopper
1.1 OPERATION
1 Knob
2 White control lamp
3 Green operation lamp
(optional)
Fig.11 Temperature adjustment
0 = Off
50, ..., 300 = On
1.1.1 TEMPERATURE ADJUSTMENT
The desired floor temperature is adjusted in each case for
the left and right halves of the trough by a rotary switch
(1 / Fig.11) and be steplessly adjusted between 122°F and
572°F (50 and 300°C).
The control system guarantees that the selected temperature
is accurately maintained.
When the rotary switch (1 / Fig.11) is operated, the green ope-
rating lamp (2 / Fig.11) lights up. It shows that the appliance is
in operation. The white control lamp (3 / Fig.11) lights up when
the heating is switched on and when the desired temperature
is reached.
The appliance is switched off when the rotary switch
(1 / Fig.11) points to 0.
0 = Off
1.2 INITIAL OPERATION
Wash out the whole trough with hot soapy water, rinse with
clean water and allow to dry. The new appliance should then
be heated up for 30 minutes at a temperature of 320°F
(160°C).
1.2.1 STANDBY
1.2.1.1 Check before each use.
The operating elements must not be damaged.
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OPERATING INSTRUCTIONS

1.2.2
The time for an empty frying pan to heat up from 20 to 230°C is
about 20 minutes.
The set temperature is reached when the white lamp of the
zone in question goes out. The surface is then ready for opera-
tion.
Putting the cover on reduces the heating-up time for liquids
and reduces energy consumption. The complete energy sup-
ply is used for heating up.
The amount of energy required for simmering with the lid open
is several times more than it is with the lid closed.
1.3
The sensitivity of the control system must be noted when
covering the pan base with food to be fried. The temperature
of thee pan base remains most steady when loading starts
from the centre of the heating surface.
The temperature must be adapted to the food to be cooked:
• thin pieces require higher temperatures and shorter
cooking times,
• thick pieces require lower temperatures and longer cooking
times.
Before starting to fry, moisten the plate lightly with oil so that
the food sticks less.
Each time after frying, the cooking residues must be removed
from the plate. This can be done with the scraper. If the frying
plate is not cleaned, the flow of heat into the food is reduced,
altering cooking time and quality.
2
3
1
1.3.1
The food rests only on the ridges of the grooves and gets a
dark striped pattern, or a diamond-shaped pattern by being
turned. The flow of heat into the item being grilled comes
mainly from the ridges. Burnt stripes on the contact surface are
a result of excessive grilling time.
Thick pieces of meat and sausages cannot be properly grilled
with the grooved grill plate alone. To do this requires the
combination of grill and griddle plate.
1.3.2
The full surface of the food is in contact and the heat is
transmitted intensively. Frying temperatures of 392 - 482°F
(200 - 250°C) is no problem, even for thick pieces of meat and
sausages.
1.4
Draining cooking liquids can be collected in the base unit. A
drawer is provided for this purpose.
Note
When draining oil, fat or water into the drip pan there may
be spitting - danger of burning!
Heating-up time.
WORKING RULES
Grill plate
Griddle plate
COLLECTING LIQUIDS
62.9676.01_UL