QuickVit premium Seite 9 Mittwoch, 7. Juli 2010 10:40 10
1. Appliance description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
1.1 Intended use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
1.2 Package contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3. Safety information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
4. Using the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
4.1 Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
4.2 Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
7. Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
1.1 Intended use
You can cook food gently and save energy
with this GSW QuickVit premium energy-
saving / low pressure pot. Without the fitted
lid the lower part of the pan can be used as
a normal saucepan.
The energy-saving low pressure pot is
suitable for all standard types of stove, i.e.
gas,
electric,
ceramic,
induction cookers. Use in the oven is
expressly prohibited.
1.2 Package contents
• 1 low pressure pot consisting of:
- Lower part of pan, 6 l
- Steamer insert
- Tripod for the steamer insert
- Lid
- Seal (Art.-Nr. 811002)
QuickVit
Contents
1. Appliance description
• 1 instruction book
1.3 Functional description
The energy-saving / low pressure pot can
be used like a normal saucepan. When the
lid is open it works like a good stainless steel
saucepan which loses a large amount of the
energy with the steam that escapes.
The great advantage is in cooking when the
halogen
and
lid is closed and locked. This reduces the
loss of steam to a minimum. Some of the
steam occurring in the pan condenses on the
food and therefore delivers its energy
directly to it. Some of the rest of the steam
condenses on the side of the pan and falls
back into the hot water. With a little
practice, you can even reduce the loss of
steam to almost nothing.
This allows you to cook with considerably
less water; as a result, less energy is needed
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