Operation Manual

10
Cleaning
Always disconnect the mains plug prior to cleaning, then clean the pot outside and inside with
a damp cloth. Calcareous residues, which may have formed can be removed from time to time
with some vinegar in water or with a standard descaling agent. Afterwards boil the appliance
with clear water. This is necessary as a calcareous layer may infl uence the heating performance
and the temperature control respectively. Never immerse the appliance into water and use no
steam-jet appliances. Also make sure that no water or steam may infi ltrate the underside of the
appliance. Never use abrasives, steel wool or sharp, scratchy objects.
Outlet tap
The model with outlet tap is to be operated the same way, but there is the additional possibility
to pour out liquids through the outlet tap. When cooking pasty food, we recommend sealing
the tap terminal on the inside of the appliance with a stopper for example to prevent the outlet
tap from blocking. From time to time the tap should be unscrewed underneath the knob and be
cleaned with hot water, to which you may add a bit of dishwashing detergent. On reassembling,
just tighten the screw by hand, as otherwise liquid might tail after.
Interesting points about preserving
First of all: grandma’s good old rules for preserving have not been changed! Preserving means
sterilising food without any chemical preserving agents. The even heat that is generated kills
the germs in the items to be preserved; at the same time the resulting vacuum seals the jar
hermetically and germ-free.
Only... the preserving cooker has come a long way since grandma’s time! Auto-Preserving
Cookers make it a lot easier, and grandma would have been glad to have one!
But now to preserving itself
Cleanliness and thorough preparation are imperative for the sake of the shelf life. Fruit and
vegetables should be of good quality, fresh and ripe.
Wash fruit and vegetables thoroughly and let them dry.
Green beans and peas keep longer if you blanch them briefl y fi rst.
Glass jars, cans, bottles and their lids should be washed carefully in hot, soapy water. Then rinse
with clear water and place them on a clean cloth till water has run off.
Check containers for stubborn residues and damaged pieces.
Leave seals in clear water till they are used.
Do not use any porous, damaged or over-stretched rubber rings or caps.
Fill the containers up to 2 cm below the rim; when preserving pulpy food (apple puree etc.) leave
a space of 3 to 4 cm below the rim. The new glass jars for preserving can be fi lled higher; please
take the instructions into account when buying glass jars.
When making sausage fi ll containers only to 3/4.
Close containers tightly with screw-on lids, spring clips or braces.
Close bottles immediately upon completion of the sterilisation process.
Always place glass jars on the insert grid, this ensures a good circulation of the boiling water
underneath and amongst the glass jars, and they are heated more rapidly.
Glass jars of different sizes may be used.
The glass jars are to be 2/3 to 3/4 submerged; if you use the upper level as well, this applies
to the upper level. Do not worry; the glass jars underneath which are then fully submerged are
so well sealed by preserving ring and spring clips that no boiling water may infi ltrate them from
outside.
The temperature of the water fi lled into the pot should always be identical with the temperature
of the food contained in the glass jars to ensure a uniform heating process.
Consequently, add cold water for glass jars with cold contents; for glass jars with hot contents
(e.g. if the food to be preserved was precooked) add correspondingly hot water.
The lid made of food-safe, boil-proof synthetics is curved. The glass jars may rise up to the bow
of the lid as long as it rests on well all around the pot, not allowing for steam to escape.