EN
22
CLEANING AND MAINTENANCE
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CAUTION! BEFORE STARTING CLEANING AND MAINTENANCE WORKS, DISCONNECT THE DEVICE FROM THE POWER SUPPLY NETWORK
AND WAIT UNTIL IT COOLS DOWN COMPLETELY AFTER WORK. DO NOT SUBMERGE THE DEVICE INTO WATER!
1. Make sure the device is not connected to the power supply.
2. Moving parts become hot during operation. Allow the device to cool down before cleaning.
3. Do not submerge the device into water
4. Use a damp cloth with detergent to clean the case
5. Wash the bowl and accessories with soapy water. Do not use abrasive and strong detergents.
CAUTION!
DO NOT USE SHARP OBJECTS, ABRASIVE POLISHES, SOLVENTS OR OTHER STRONG CHEMICALS FOR CLEANING SINCE THEIR
USE MAY CAUSE DAMAGES TO THE DEVICE.
NOTE: THE PADDLE AND HOOK MUST NOT BE WASHED IN A DISHWASHER.
PROBLEM SOLVING
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No
Problem
Solution
1
The device is not working.
•
Check if the robot is connected to the power supply.
•
Check if the head is locked in its original position.
•
Unplug the mixer from the power supply for 10-15 seconds. Turn it on
again. If the device still does not turn on, allow it to cool down for 30
minutes.
2
During operation, the stirrer hits the bowl, causing noise
Check that the mixing bowl and stirrer are correctly positioned.
3
The device is shaking strongly
•
Check that the rubber feet are in place.
•
Make sure the food processor is placed on a leveled, horizontal surface.
E01
E02
E03
E04
Hall sensor not detected.
Overload (automatic power cut-off)
NTC protection against overheating
(too high motor temperature)
Temperature sensor open circuit (no
signal from NTC sensor)
Summary of Contents for MASTERCHEF PSC-150/B
Page 11: ...N O TAT K I...
Page 23: ...U A 25 U A...
Page 24: ...U A 26 1 2 3 4 5 6 7 8 9 10 11 12...
Page 25: ...U A 27 1 5 1 2 2 3 3 300 4 3 5 5 4 6 2 7 1 12 8 9 5 10 1 2 3 4...
Page 28: ...U A 30 1 2 3 4 5 1 10 15 30 2 3 E01 E02 E03 E04 NTC NTC...
Page 29: ...U A 31 PSC 150 B 220 240 50 60 800 1200 5 1200 75 0 9 MPM agd S A...
Page 30: ...U A 32 32 Sam Cook U A...
Page 31: ...N O T E S 33 N O T E S 33...
Page 32: ...N O T E S 34...
