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The SOFT function should be activated if the panis filled with less food. 7.1.2 Pressure cooking Depending on the type of liquid food, i.e. smaller or greatertendency to froth and boil over, the pan must be only half filledto allow sufficient steam to remain above the food. 7.1.3 Pressure steaming When inserted containers are used, water is poured in only tobelow the bottom grid, i.e. level about 1“ (2 cm). Safety information • During pressureless cooking the filling of the appliancemust never rise above 1.6“ (4 cm) below the boiler rim. Depending on the type of food to be cooked, filling must beless so as to prevent bubbling over. • During pressure cooking the pan must be only half or lessfilled. 7.2 Use as pan: Cooking process Food Temperature Comments Sauteing, brief roasting Escalope, steaks, diced meat, shredded meat 374°F (190°C) Cover opened Roasting Pieces of meat initially 391°F (200,°C) then 230-320°F (110160° C) Cover opened Stewing, braising White meat, poultry initial roasting 392°F (200°C) glazing 392°F (200°C) Cover opened Cover closed Steaming, glazing Vegetables 284-320°F (140160° C) Cover closed Poaching, light browning Poultry initially (284-320°F (140-160°C) then 176°F (80°C) Cover closed When laying meats to be fried on the pan bottom, the sensitiveregulation must be watched.The temperature of the pan bottom will stay equally the same, that is when laid in the middleof the pan. To begin it is necessary that placing takes placepartially in the middle. Sticky food To prevent the food from sticking to the bottom of the pan, thefollowing procedure can be applied: Mix about 2 kg of unpeeled, uncleaned slices of potatoes withabout 2 kg of salt and spread out this mixture on the emptycold bottom of the pan. Afterwards, heat up the pan graduallyto the maximum heat during one hour. Then let it slowly cool, without quenching it with water. 7.3 Use as cooking appliance, pressureless or with pressure Cooking Food Temperature Remark process pressure-with less pressure Cooking Meat, Vegetables, 212°F 225°F with or without inserted Potatoes, Rice, (100°C) (107°C) containers, suspension Sauces, Noodles, frames and bottom grid Clear broth Steaming Meat, Vegetables, 212°F 225°F with or without inserted Fish, Eggs, Fruit (100°C) (107°C) containers, suspension frames and bottom grid Thawing of Vegetables, Rice, 212°F 225°F with or without inserted frozen food Meat, Fruit (100°C) (107°C) containers, suspension frames and bottom grid Cooking times The total cooking time for a food is composed of three phases. Page 10 62.9696.01 OPERATING INSTRUCTIONS T Temperature in food S Start E End Z Time ZG Total cooking time ZS Rise time ZH Holding time ZF Fall-off time Fig. 10 Cooking times 7.4 Some cooking instructions 7.4.1 Meat In all methods for preparing meat together with a sauce, forexample pot roasts, goulash, stews, various jugged meats, braised beef, etc., the meat must first be individually browned, i.e. roasted without pressure. The meat is then...

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