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Such practice is therefore forbidden. The drain in the cover plate, the bottom grid or internal drain can be cleaned with a bottle brush. Additional equipment, stirrer, strainer etc. These loose parts are to be cleaned outside the boiling pan. Where dimensions allow, these can be washed in a suitable dishwasher. Desinfection of scrapers: The srcapers are locked to the stirrer with a bolt, which is located inside the food zone. These parts must be disinfected at regular intervals at temperatures above 179.6°F (82°C). Best is to accomplish the disinfection after every food preparation below 179.6°F (82°C). 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. Strainer The strainer appropriate for the size of pan is firmly inserted into the two retaining clips fitted to the sides of the pouring lip. Measuring rod The measuring rod with filling level marking is hung on the top rim of the pan. The scale has 5 or 10 litre graduation marks.The measuring rod must not be used at the same time as the stirrer as this may result in injury. Discharge strainer To prevent blocking the discharge tap when pouring liquids from the boiling pan, a discharge strainer (1) can be placed in the discharge pipe of the boiling pan. The strainer is fitted and removed with the aid of a hooked rod (2). Strainer for dough dumplings and scraper This accessory is for producing Knoepfli or dough dumplings. The stainer (1) is hung in the compartment. The dough (2) is placed in the strainer. Over the hot water in the compartment, the dough is pressed through the holes in the strainer by moving the scraper (3) back and forward to form droplets. E1 E2 E3 E5 E6 E7 EB E9 E1O E11 E21 E22 E23 E24 A2 A31 Failure of food temperature sensor Failure of jacket temperature sensor Failure of deaeration food temperature sensor Failure of control circuit board temperature sensor Sensor J15 of produce temperature too high Sensor J16 of jacket temperature too high Jacket pressure too high Failure of A/D converter Safety thermostat for dry cycle protection has responded Sensor of deaeration temperature too high HACCP Master Personal Computer is not connected. Summon and report Summon and report Summon and report Summon and report Summon and report Summon and report Summon and report Summon and report service reading service reading service reading service reading service reading service reading service reading service reading agent agent agent agent agent agent agent agent agent agent is Interface not con- Summon service and report reading Summon servic...

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