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This would cause the food to stick to the pan, which in turn would necessitate a treatment as described in chapter 8. Clean the pan by rubbing it with a dry cloth or with absorptive paper. Pan with a chrome nickel steel plated bottom In general it suffices to clean the pan with hot water, a standard grease solvent, and a brush. Afterwards, rinse the pan with hot water and rub it dry with a cloth or ab-sorptive paper. Cover, lid and panels The cover, lid and panels are made of stainless chrome nickel steel. Clean them with hot soapy water and a stan-dard grease solvent and rub them dry. In general Do not clean the appliance with steel brushes, steel wool, copper cloths, abrasive products, etc., as these would destroy the metal surfaces and thus facilitate corrosion. The appliance must not be cleaned with high pressure cleaners or water jets, owing to the danger of malfunc-tions. 7. TROUBLESHOOTING Faults in the appliance are registered by the control electronics and shown on the display (AT) dependent on the type of fault by the letters A or E in combination with a double-digit number. When the fault occurs, an intermittent acoustic signal sounds, the power supply is interrupted and the lamp is switched off. Press button (Q) again to acknowledge the error message (acoustic signal). Shut down the appliance if a continuous fault that prevents operation arises (see section 5.5 Shutting down). Summon the aftersales service to remedy the fault. Until this is done, the appliance must not be used and must be disconnected from the mains supply. Power failure when: The measure to be implemented to restart the cooking process after the mains supply has been restored The cooking process is taking place Press the key (TT) The cooking process has been programmed After the mains supply has been restored, the with a starting time although this has not yet starting time comes to an end and the heating expired process starts automatically without any inter- vention in the controls 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 (110- 160°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 (140-160°C) Cover closed Poaching, light browning Poultry initially (284-320°F (140-160°C) then 176°F (80°C) Cover closed E1 E2 E5 E6 E7 E9 E10 E21 E22 E23 Failure of produce temperature sensor Failure of bottom temperature sensor Failure of control circuit board temperature sensor Sensor J15 of produce temperature is too high Sensor J16 of bottom temperature is too high Failure of analogue/digital converter Safety thermostat for dry cycle protection has responded HACCP Master Personal Computer is not connected. HACCP Interface COP485.1 is not connected. HACCP configuration; EEPROM COP485.1 (memory chip) has found a reeding fault. Summon and report Summon and report Summon and report Summon and report Summon and report Summon and report Summon Discharge and signal ton (Q). Discharge service agent reading service agent reading service agent reading service agent reading service agent reading service agent reading service agent reading fault display by pressing but- fault display by pressing but- fault display by pressing but- ton (Q). Discharge and signal ton (Q) and repair fault. Page 8 62.9695.01 OPERATING INSTRUCTIONS H Electrolux HACCP configuration; Discharge fault display EEPROM COP485.1 Dn^aSe h„ n^Lci™ hu+y E24 (memory chip) has foun5 a taonnd(Qg ‘¡an’d’îepîlilr feiStbut-spelling fault. ton (Q) and repair fault. Acknowledge the warning by pressing the button (Q). Start again by pressing the a2 Malfunction at burner igni- button (TT). Con...

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