56 GB
5. Allow the water to boil for around
20min.
6. Pour the water away.
The appliance is now ready to use.
6. Operating the
appliance
6.1
Adjusting settings,
switching on and off
FIRE HAZARD!
Before turning the
device on, place it on a level, sta-
ble, dry, heat-resistant surface.
DANGER! Risk of injury
through burning!
The surfaces of the device become
very hot during operation. Only use
the handles and control elements
provided.
NOTE:
As soon as you turn the rotary
knobs
6
or
7
, the background illumination
for the displays will switch on automatically.
The light for the displays switches off again
automatically after 5 minutes.
1. Insert the power supply plug
12
in a
suitable earthed mains socket.
2. Turn the rotary knob for the tempera-
ture
6
to the temperature you require.
- The temperature is increased in incre-
ments of 1 °C;
- A signal sounds every 5 °C;
- The temperature selected is shown on
the display for temperature selec-
tion
10
.
3. Select the operating time you require
using the knob for minutes
7
.
- The time is increased in increments of
1 min;
- A signal sounds every 5 minutes;
- The time selected is shown on the dis-
play for minutes
9
.
4. Press the start/stop button
6
.
- The appliance will begin to heat up,
and a progress bar is shown on the
display;
- The current temperature is shown on
the display
11
.
As soon as the temperature selected is
reached:
- Signals will sound;
- An hourglass symbol will be shown;
- The time period selected will start to
run.
As soon as the time period selected
comes to an end, signals will sound,
and the appliance switches itself off.
5. If you wish to switch the appliance off
before the time period selected ends,
press the start/stop button
6
.
6.2
Canning / preserving
Canning / preserving (bottling) means heat-
ing up certain foods with a vacuum seal, so
making them keep for much longer.
Canning / preserving makes use of special
jars, either with a screw-top or with a lid and
rubber ring.
Only fresh food that is fully ripe should be
preserved. Overripe fruit or vegetables that
have gone limp are not suitable.
It is also possible to can mushrooms, meat
and even cake.
This should be done straight after harvesting
to preserve as many nutrients as possible in
the food.
The food to be preserved must be cleaned
properly ready for use. Any dirt, insects or
rotten parts need to be removed. Even the
smallest blemishes may cause preserved
food to spoil.
Fruit will keep for longer and be more tastier
when preserved with sugar.
Hard vegetables such as carrots, cabbage
or kohlrabi need to be precooked in salted
water. They should not however be cooked
until they are soft. Pour the water used for
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