Date de création: 11.04.07 Edition 06.01.2017
Date de modif 15.07.2015 MM Version A
Fichier VMC-3-ENC_E_A déf.doc
Instruction for use
Filling with water
Fill the pan with water to correct level for cooking application:
Never throw a handful of salt in the bottom of the pan. A high concentration of salt in
combination with chlorine can attack the special stainless steel pan.
If you need salty water, sprinkle the salt into the boiling water.
To cook, reheat, poach and boil-in-the-
bag
Up to "MAX" mark (approx.. 35 litres)
For small quantities of food reduce volume of water
accordingly
Fill to "VAP" mark
As soon as the level drops to the "MIN" mark, water
must be added to prevent damage to the heating el-
ements
Adapt level to depth and content of GN dishes. Nev-
er let level fall below "MIN"
Switching on, cooking
Position 0 Unit Off
Position 1 Unit On
The neutral lamp [2a] lights up
Turn the thermostat knob [8] to the re-
quired temperature between 40 and 105
o
C
The orange lamp [8a] lights up when the unit
starts heating.
The orange lamp goes out when the tempera-
ture is reached.
Warning:
To cook pasta, the water should be
boiling fiercely. By turning the
thermostat to maximum, it will not
switch off
Before removing the pasta from the pan
when it is "al dente", reduce the thermo-
stat to 90°C for example
Emptying the pan
At the end of the evening or least once a day the pan should be emptied completely.
Remove the bottom plate covering the heating element.
To drain, open valve by turning the handle [7] downwards.
Use the hook [4] to turn the heating element and put it in position shown in figure [5a].
Clean the pan and the base thoroughly.
It is not advisable to leave water in the pan for days at a time.
Servicing the Multicooker, cleaning
Apart from thorough cleaning for hygienic reasons, the VMC-3 does not required any
maintenance. Avoid letting the unit overflow. Do not splash water on the electrical parts, and
clean the outside with a damp cloth only.
Do not damage the thermostat probe with sharp or pointed tools.
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