21.3628.4789 - Saucepan Silit - Free user manual and instructions

Frequently Asked Questions - 21.3628.4789 Silit

USER MANUAL 21.3628.4789 Silit

REMARKS	MOUNT OF WORK		STOCKS (EUR)	HOLD CAPACITY (1)
	in euro	in euro
Financials of the above: The above	2000 (31.5%)			30 - 107%
Business, general & administrative	198,640 (30.1%)		2000 yen	30 - 37%
Financials of the above: The above	197,990 (30.1%)
Chargesants/Insurance Companies	1,000 (1.4%)
Bonds from financing activities	1993 (20.7%)
Investment banking activities	1993 (20.7%)
Other financial services	1993 (20.7%)
Receivables for sale	1,000 (1.4%)
RBCOPL & ASSETS	notional currency exchange rate	7.5%	yen	31 - 237%
Investments	notional currency exchange rate	200 (19.3 - 19.7%)	200bps
Investments in finance	notional currency exchange rate	40 bps	deeming	40 - 37%
Investments in other	Notional currency exchange rate	24 bps		31 - 237%
RBCOPL & Other	notional currency exchange rate	2,022 bps	yen	32 - 127%
Inventories	notional currency exchange rate	1,025 bps	yen	43 - 107%
Sales, general and administrative	notional currency exchange rate	75 bps	yen	43 - 107%
Purchase, mortgage and acquisition	notional currency exchange rate	20 bps	yen	43 - 107%
Cashflow Activities	notional currency exchange rate	13 bps	yen	43 - 107%
Credit obligations / debt obligations	notional currency exchange rate	1,252 bps (18.4 - 14.4)

“I am so in a lot of it, but we do

Bed with them, Program warden. See such little on from SUI. Feedbackline 2. If you have any further questions don't treatise in contact your SUI security retailer.

T N 015630910 025012

ex-01 ecompact ecompact

Sulit

BRAT- UND DAMPFGARSYSTEM

ecompact

Three views of a kitchen appliance showing top, front, and side views with no visible text or symbols

DE EN FR ES IT NL CN

Gehrauchsanleitung und Garzeiten Instruction for use and cooking times Mode d'emploi et temps de nissen Instrucciones y la tempa de cocción Istruzioni e tempi di cortura Geraulkaanoeijzing en gaartijden 使用说明和工具空间

SILIT-WERKE GMBH & CO. KG

NEUFRAER STRASSE 6 · D-88499 RIEDLINGEN, GERMANY

www.silit.de

Silit

Product or Category (M2O2) activity	Weight (kg)	Maximum loading time	Net loading duration	Total postoperative* Time (minutes)*
Hetero-1,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80,81,82,83,84,85,86,87,88,89,90,91,92,93,94,95,96,97,98,99,100,101,102,103,104,105,106,107,108,109,110,111,112,113,114,115,116,117,118,119,120,121,122,123,124,125,126,127,128,129,130,131,132,133,134,135,136,137,138,139,140,141,142,143,144,145,146,147,148,149,150,151,152,153,154,155,156,157,158,159,160,161,162,163,164,165,166,167,168,169,170,171,172,173,174,175,176,177,178,179,180,181,182,183,184,185,186,187,188,189,190,191,192,193,194,195,196,197,198,199,200,201,202,203,204,205,206,207,208,209,210,211,212,213,214,215,216,217,218,219,220,221,222,223,224,225,226,227,228,229,230,231,232,233,234,235,236,237,238,239,240,241,242,243,244,245,246,247,248,249,250,251,252,253,254,255,256,257,258,259,260,261,262,263,264,265,266,267,268,269,270,271,272,273,274,275,276,277,278,279,280,281,282,283,284,285,286,287,288,289,290,291,292,293,294,295,296,297,298,299,300,301,302,303,304,305,306,307,308,309,310,311,312,313,314,315,316,317,318,319,320,321,322,323,324,325,326,327,328,329,330,331,332,333,334,335,336,337,338,339,340,341,342,343,344,345,346,347,348,349,350,351,352,353,354,355,356,357,358,359,360,361,362,363,364,365,366,367,368,369,370,371,372,373,374,375,376,377,378,379,380,381,382,383,384,385,386,387,388,389,390,391,392,393,394,395,396,397,398,399,400,401,402,403,404,405,406,407,408,409,410,411,412,413,414,415,416,417,418,419,420,421,422,423,424,425,426,427,428,429,430,431,432,433,434,435,436,437,438,439,440,441,442,443,444,445,446,447,448,449,450,451,452,453,454,455,456,457,458,459,460,461,462,463,464,465,466,467,468,469,470,471,472,473,474,475,476,477,478,479,480,481,482,483,484,485,486,487,488,489,490,491,492,493,494,495,496,497,498,499,500,501,502,503,504,505,506,507,508,509,510,511,512,513,514,515,516,517,518,519,520,521,522,523,524,525,526,527,528,529,530,531,532,533,534,535,536,537,538,539,540,541,542,543,544,545,546,547,548,549,550,551,552,553,554,555,556,557,558,559,560,561,562,563,564,565,566,567,568,569,570,571,572,573,574,575,576,577,578,579,580,581,582,583,584,585,586,587,588,589,590,591,592,593,594,595,596,597,598,599,600,601,602,603,604,605,606,607,608,609,610,611,612,613,614,615,616,617,618,619,620,621,622,623,624,625,626,627,628,629,630,631,632,633,634,635,636,637,638,639,640,641,642,643,644,645,646,647,648,649,650,651,652,653,654,655,656,657,658,659,660,661,662,663,664,665,666,667,668,669,670,671,672,673,674,675,676,677,678,679,680,681,682,683,684,685,686,687,688,689,690,691,692,693,694,695,696,697,698,699,700,701,702,703,704,705,706,707,708,709,710,711,712,713,714,715,716,717,718,719,720,721,722,723,724,725,726,727,728,729,730,731,732,733,734,735,736,737,738,739,740,741,742,743,744,745,746,747,748,749,750,751,752,753,754,755,756,757,758,759,760,761,762,763,764,765,766,767,768,769,770,771,772,773,774,775,776,777,778,779,780,781,782,783,784,785,786,787,788,789,790,791,792,793,794,795,796,797,798,799,800,801,802,803,804,805,806,807,808,809,810,811,812,813,814,815,816,817,818,819,820,821,822,823,824,825,826,827,828,829,830,831,832,833,834,835,836,837,838,839,840,841,842,843,844,845,846,847,848,849,850,851,852,853,854,855,856,857,858,859,860,861,862,863,864,865,866,867,868,869,870,871,872,873,874,875,876,877,878,879,880,881,882,883,884,885,886,887,888,889,890,891,892,893,894,895,896,897,898,899,900,901,902,903,904,905,906,907,908,909,910,911,912,913,914,915,916,917,918,919,920,921,922,923,924,925,926,927,928,929,930,931,932,933,934,935,936,937,938,939,940,941,942,943,944,945,946,947,948,949,950,951,952,953,954,955,956,957,958,959,960,961,962,963,964,965,966,967,968,969,970,971,972,973,974,975,976,977,978,979,980,981,982,983,984,985,986,987,988,989,990,991,992,993,994,995,996,997,998,999,100

Fiscal Year	Year Ended December 31,	Maturity		Termination Period
		Working Unit	Contracted
Fiduci, Vello and T. de laudre	green (w/ha)	50 gm	Bayered and Binger's capital & debt	30 - 100%
Green (gouttiary) (fottiary)	green (w/ha)	40 gm	In Mioles, Songler	50 - 100%
Gonfeng (gouttiary)	green (w/ha)	60 gm	In Mioles, Songler	80 - 100%
Green (gouttiary)	green (w/ha)	-	In Mioles, Songler
Green (gouttiary)	-	90 gm	Bayered financing	20 - 100%
Green (gouttiary)	-	20 gm	Bayered financing	30 - 100%
Green (gouttiary)	-	15 gm	Chimer's revenue	30 - 100%
Total stockholders' equity in the company as of 31 May 2017
Fiduci (fottiary)	-	1 gm	Bayered financing	70 - 70%
Ludric (gouttiary)	-	14 gm	Bayered financing	10 - 70%
Green (gouttiary)	-	9 gm	Bayered financing	70 - 70%
Green (gouttiary)	-	25 gm	Chimer's revenue	70 - 70%

The following table provides the information in the United States: The data provided in this section is presented in a table format.

Inhaltsverzeichnis

Illustration of a hand cleaning a red-handled lid over a plastic container (no text or symbols)

Black rectangular cooking pan with handle, no visible text or symbols

Silargan® Rechteckbräter

Simple illustration of a rectangular tray with a handle and a small dot on top (no text or symbols)

Glasdeckel 5238.3020.01

Thermometer 0022.6070.01

Metallic rectangular tray with perforated interior and side slots (no text or symbols visible)

Exterior view of a modern office building (no signage)

Two metallic U-shaped metal clips or clips with parallel grooves (no text or symbols)

2 Teilungsstege 1529.7102.01

Praktisches Zubehör

Simple diagram of a container with two side bowls and scattered particles, labeled Abb. 1 (no text or symbols on the diagram itself)

Simple line drawing of a fish inside a bowl, labeled 'Abb. 2' (no other text or symbols)

Abb. 3

Anleitung Räuchern

The quality features of your ecompact®

Roasting pan of Silargan®

• Extra-sturdy, virtually pore-free ceramic surface.
• Neutral to taste and hygienic.
  • Excellent cooking and roasting results.
• Helps save energy thanks to fast heat absorption and uniform heat transfer to the food to be cooked.
• Suitable for all types of stoves and ovens, optimised for use on induction stoves.

• Made in Germany.

• The two steaming inserts that differ in size and can be divided into separate compartments with dividers make the ecompact® a particularly versatile piece of cookware for your kitchen.

• When cooking on the stove, the handles of the roaster and the lid remain cool. Please note, however, that the handles become hot when used in the oven.
• Lid made from temperature-resistant high-quality glass.
• The special silicone seal ensures that the lid fits tightly and prevents any noise should the lid be lifted by the steam during cooking.
• Thermometer for indicating the temperature.
• Virtually indestructible, provided that the easy-care instructions are adhered to.
• 30-year warranty cover of the Silargan® surface, 2-year warranty for all other parts.

Symbol legend

This symbol is used to highlight imminent risks of serious injury (e.g. burning from hot steam or hot surfaces).

This symbol is used to highlight potential risks of serious injury.

Non-compliance with the instructions can cause your ecompact ^® to malfunction.

This symbol is used to highlight tips and hints for the trouble-free use of your ecompact ^® .

Important safety instructions

Before using the ecompact ^® for the first time, carefully read these instructions. Ensure that the ecompact ^® is only used by persons who are familiar with the content of the user manual. Keep this document for further reference.

Warning

- Use the ecompact® only on stoves of the following types: Glass-ceramic, electric, gas, sensor or induction stoves.

ceramic

sensorglass

• Never heat the empty roaster. Do not use the roaster without proper supervision.
• Make sure that there is always some liquid in the roaster. Do not allow all liquid to evaporate. Failure to observe the above may result in burnt food or damage to the cookware or the cooking zone of the stove. Always adhere to the instructions of the stove manufacturer, particularly when cooking on an induction stove.

Danger

• Never touch the hot outer surface of the ecompact ^® or the handles of the inserts. Only touch the handles of the roaster and the knob of the lid. If necessary, use oven cloth.

• To lift the ecompact® when filled with hot food, grip it firmly by its handles.

• Never reach into the rising steam. When the lid or the inserts are removed, large amounts of hot steam might escape. The temperature of the steam might reach up to 100 °C and can cause scalding of the skin, if it is not properly protected (oven cloth, etc.).

• To remove the inserts and dividers, always use oven cloth, as these parts are very hot while they are in use.
• When the ecompact ^ is full, move it with extra care. Avoid sudden movements, as hot liquid might splash out.
• When using the cookware for roasting, there is an increased risk of injury from burns as oil or fat might splash from the roaster when it comes into contact with the water contained in the food.
• If you wish to cook food of a creamy or pasty consistency, we recommend placing the lid on or reducing the heat level, as steam bubbles in such products can cause splashing.
• Stir the food from time to time to distribute the heat evenly and to reduce the risk of splashing.
• Place the hot ecompact® on a suitable temperature-resistant surface.
• Never leave the ecompact® unattended while in use.
• Keep children away from hot cookware.

Important safety instructions

Before first use

Warning

For using the ecompact ^® in the oven, please observe the following instructions (particularly if you intend to use the cookware in an oven without telescopic trays or oven carriage):

• When placing the ecompact® in the oven and when removing it, keep your arms and hands away from the hot inside panels of the oven to prevent injury.
• When removing from the oven, remember the weight of the cookware.
• When using the ecompact® in the oven, never touch it without wearing oven gloves. Remember that not just the roaster but also its handles and the lid become hot in the oven.

Note

• The ecompact ^® is designed for the non-commercial preparation of food. Do not use it for any other purpose. Improper use shall void the manufacturer liability.
• Remove all tags and labels.
• Rinse all parts of the ecompact ^® thoroughly and dry them. Wipe the thermometer only with a moist cloth.

Maintaining the safety of your cookware:

Observe our cleaning and care instructions. For repairs, contact your specialist retailer.

Keep this operating instructions in a safe place for future reference.

Use instructions

- When the lid is opened, hot steam escapes, which can cause injury from scalding. Therefore open the lid so that the steam escapes away from your body (see fig. 1).

Illustration of a hand cleaning a food container with a red cloth (no text or symbols)

Fig. 1: Lifting the lid so that the steam escapes away from your body

- To remove the inserts, first remove the lid and then lift the inserts by the handles. Always use oven cloth as the inserts can be hot.

- When cooking, use the highest level of the stove only to heat up the food and then turn the heat down to cook the food through.

- The ecompact® is optimised for oval-shape stove zones (170 x 265 mm). It can however also be used on round stove zones.

- To prevent scratches on the cookware and on an induction or glass ceramic stove, do not pull the ecompact ^® across the stove but always lift it.

- The ecompact® is specially designed for use in the oven. When handling cookware used in the oven, always use oven cloth.

- Do not tap hard or sharp-edged utensils on the rim of the roaster, as this could damage the surface.

- To reduce splashing when adding liquid to fat / oil and to minimise the amount of hot steam that might escape from the roaster, we recommend adding always hot water.

The components of the ecompact®

Silargan ^® rectangular roaster

• The pan part of the ecompact ^® can be used like a conventional roaster for roasting, braising and stewing as well as for soufflés or bakes. The dark-coloured surface and the extra-thick steel core of the cookware guarantee excellent cooking and roasting results.
• The roaster can be used on the stove or in the oven at temperatures up to 250 °C.
• If the roaster does not stand flat on the stove, do not be concerned. This is due to manufacturing tolerances and does not affect the cooking result.

Glass lid (optional accessory)

• The glass lid is temperature-resistant up to 200 °C. When hot, do not pour cold water over the lid and do not place it on a cold surface.
• The roaster is particularly suitable for use in a fan oven. It can however also be used with upper heat or with a grill. In this case, please note that the surfaces become extremely hot.
• To open the hot lid, always use oven gloves and open the lid so that the hot steam escapes away from your body (see fig. 1).
• The specially formed rim of the lid enables, that the steam can escape smoothly.

Thermometer (optional accessory)

- The thermometer enables you to monitor the cooking temperature, so that vitamins are preserved and your meat or fish remain tender and moist.

• Maintaining the correct cooking temperature is particularly important when stewing or braising food at low temperatures. This is made easier using the thermometer.
• The thermometer can also be used in the oven at temperatures up to 200 °C.

Hint

By reducing the heat when the cooking temperature is reached, you can save energy.

Steaming inserts and dividers (optional accessories)

• The two steaming inserts can be used together or individually (high insert at bottom, low insert at top).
• The high steaming insert is designed for larger portions of food (up to 10 cm high). When used on its own, it has a capacity of 5.5 litres. The low insert has a capacity of 3.6 litres.
• The steaming inserts can be divided as needed by the dividers.
• By using the inserts together or separately and by placing the dividers as needed, you can cook several foods together. For foods with different cooking times, simply place them one after the other at the appropriate times in the inserts.
• The hot dividers can be removed easily, using oven cloth.

The components of the ecompact®

	Description	Item-No.
	Silargan® rectangular roaster
	Glass lid	5238.3020.01
	Thermometer	0022.6070.01
	Steaming insert, high, with 2 dividers	1529.7120.01
	Steaming insert, low, with 2 dividers	1529.7110.01
	2 dividers	1529.7102.01

Liquid detergent

Item-No. 0051.8888.01

Kitchen timer Diavolo (stainless steel)

Item-No. 0068.0015.01

Meat / poultry thermometer Contatto

Item-No. 0022.5062.01

Kitchen timer Puk (stainless steel)

Item-No. 0068.0022.01

Kitchen timer Swing
(stainless steel / plastic)

Item-No. 0068.0020.01

for more accessories, see www.silit.com

Cooking methods with your ecompact®

Roasting / stewing

The ecompact ^® is the ideal cookware for the roasting and stewing of meat.

It allows you to roast your food fast and crisp at high temperatures and brown it equally at a medium temperature.

When braising or stewing meat (roasting in open roaster, adding liquid and cooking in closed roaster), the flavour of your food is captured in the liquid for a tasty gravy.

The roaster can be used on the stove or in the oven. The thermometer and the glass lid are temperature-resistant up to 200 °C.

Cooking food on the insert (steaming / braising)

Steaming is the ideal cooking method for all food that does not need to be roasted, grilled or made crispy. Steamed food is always cooked equally throughout. Vegetables retain their flavour and bite, poultry remains moist and fish does not dis-integrate into pieces. As the food is not in direct contact with the water, it retains its distinct flavour.

Steam does not carry flavours from one product to the other, so that several foods can be cooked together.

Hint

To obtain a crispy crust and nice roasting flavour, you might wish to first fry your food such as meat, etc. in the roaster before steaming it.

Low-temperature cooking

This cooking method allows you to cook meat or fish gently on the stove or in the oven. With the low-temperature method, the food does not dry out or become chewy, which is particularly important when preparing lean meat or delicate fish. Your food remains tender, juicy and flavoursome.

Hint

We recommend using this method on the stove, as the cooking time is shorter than in the oven and your food remains tasty and moist. Thanks to the low temperature and the short cooking time, you can also save energy.

Browning / gratins

The roaster can be used as a bake pan in the oven. Thanks to its rectangular shape, the Silargan ^® roaster is the ideal cookware for gratins and bakes.

Smoking

The ecompact ^® is also a great smoking pan, as it ensures that the smoke rises through the food, giving it its distinct smoking flavour.

To produce proper steam, fill the roaster with 0.5 to 1 litre of liquid (depending on the cooking time and temperature). You can steam your food in water, stock, wine, etc.

Hint

The flavour of your food can of course be enhanced by adding herbs and spices to your stock. The remaining stock can then be used for gravy.

The following ingredients are particularly recommended for flavour steaming:

• Fresh herbs: thyme, sage, rosemary, tarragon, basil, marjoram, chervil
• Spices: cloves, cinnamon sticks, laurel leaves, juniper berries, crushed coriander
• Vegetables: shallots, French fennel, scallions, celeriac, garlic

Warning

Damage due to insufficient / excessive liquid in the roaster If there is insufficient liquid in the roaster, the cookware could overheat.

Always add sufficient liquid for steaming. This ensures that the roaster does not “steam dry”, which would cause damage to the cookware and the stove.

If there is too much liquid in the ecompact ^® , hot food and liquid might escape from the pot. Place the food evenly to prevent the roaster from toppling over.

• Never overfill with water and / or food.
• Fill the ecompact® evenly.

oking time starts when the temperature reaches the green section of the indicator or when steam begins to escape!

When cooking several foods with different cooking times together, you must add the foods at the required times. First place the food with the longest cooking time, followed by the other food at the required times.

The cooking times in this table are guide values and might vary, depending on the following criteria:

• Size and quality of the food.
• When using two inserts, the food in the upper insert needs to be cooked a little longer.
• If food is placed in during steaming, add approx. 5 to 10 minutes to the recommended cooking time.
• When cooking large amounts of food (2 kg or more), you must increase the cooking time.
• To monitor the core temperature of the food, we recommend using a roast thermometer.

Recommended cooking temperatures (thermometer in lid)

General 90–100 °C

Low-temperature cooking

Meat 80 °C

Fish 70–75 °C

(Caution: when cooking fish, reduce the heat at the stove as soon as the cooking temperature reaches 50 °C, as the temperature otherwise rises too quickly!)

Steam cooking on the stove (food placed in insert)

For steaming, fill the roaster with about 0.5–1 litre of liquid (depending on the cooking time and temperature). If in doubt, observe the following rule of thumb: Rather keep cooking time too short than too long, as re-heating and cooking is always possible, while overcooked food cannot be rescued.

Meat / poultry Quantity / size Cooking time Comment				Temperature range(thermometer in lid)
Chicken whole approx. 85 min roast briefly and braise* 90 -100 °C
Chicken breast – approx. 40 min roast briefly and braise* 90 -100 °C
Chicken leg – approx. 35 min roast briefly and braise* 90 -100 °C
Roast of venison approx. 1,000 g approx. 40 min roast briefly and braise* 90 -100 °C
Roast of veal approx. 1,000 g approx. 40 min roast briefly and braise* 90 -100 °C
Leg of lamb	approx. 1,500 g approx. 90 min roast briefly and braise* 90 -100 °C
Roast of beef	approx. 500 g approx. 30 min roast briefly and braise* 90 -100 °C
Roast of beef	approx. 1,000 g approx. 60 min roast briefly and braise* 90 -100 °C
Beef loins steaks	– approx. 20 min roast briefly and braise* 90 -100 °C
Haunch of venison approx. 1,000 g	approx. 50 min roast briefly and braise* 90 -100 °C
Filet of pork	whole, approx. 500 g	approx. 20 min	roast briefly and braise*	90-100 °C
Pork back roast	approx. 1,000 g approx. 60 min roast briefly and braise* 90 -100 °C
Roast of wild boar	approx. 1,000 g approx. 50 min roast briefly and braise* 90 -100 °C
Low-temperature cooking (core temperature of meat only approx. 65 °C)
Flat roast(neck of pork)	approx. 1,000 g approx. 60 min roast briefly and braise*		80 °C
Pork back roast	approx. 1,000 g	approx. 60 min	roast briefly and braise*	80 °C
Pork back roast	approx. 1,500 g	approx. 135 min	roast briefly and cook onroaster base in oven	80 °C

Fish Quantity / size	Cooking time Comment			Temperature range(thermometer in lid)
Trout meunière	whole approx. 10 min roast briefly and braise* 90–100 °C
Trout (filled)	whole, in tin foil	approx. 45 min	in tin foil (steaming)	90–100 °C
Carp (filled)	whole, in tin foil	approx. 60 min	in tin foil (steaming)	90–100 °C
Salmon filet	-	approx. 6 min	steaming	90–100 °C
Atlantic catfish filet	-	approx. 20 min	steaming	90–100 °C
Wild salmon filet	-	approx. 15 min	steaming	90–100 °C
Low-temperature cooking (core temperature of fish only approx. 65 °C)
Trout	- approx. 14 min	steaming 70–75 °C
Salmon trout	- approx. 14 min	steaming 70–75 °C
Salmon filet	- approx. 10 min	steaming 70–75 °C
Wild salmon filet	- approx. 20 min	steaming 70–75 °C

*If meat or fish is only braised, the cooking time is prolonged by approx. 5 minutes.

Table of cooking times

Vegetables Quantity / size Cooking time Comment				Temperature range (thermometer in lid)
Cauliflower florets approx. 20–30 min steaming 90 –100 °CFrench beans cut in half approx. 20–25 min steaming 90 –100 °CBroccoli florets approx. 18–28 min steaming 90 –100 °CMushrooms sliced approx. 8 min steaming 90 –100 °C
Peas	frozen	approx. 5 min steaming 90 –100 °C
Carrots	sliced, approx. 3–4 mm	approx. 20 min	steaming	90–100 °C
Potatoes diced (approx. 1 cm)	approx. 18 min	steaming 90 –100 °C
Potatoes	quartered (medium size)	approx. 20 min	steaming	90–100 °C
Potatoes	whole, approx. 5 cm	approx. 40 min	steaming	90–100 °C
Kohlrabi	sticks	approx. 20 min	steaming	90–100 °C
Kohlrabi	sliced	approx. 20–30 min	steaming	90–100 °C
Leek	sliced	approx. 15–25 min	steaming	90–100 °C
Green asparagus	whole, 1,000 g	approx. 25 min	steaming	90–100 °C
White asparagus	whole, 1,000 g	approx. 20 min	steaming	90–100 °C
Courgettes	sliced, approx. 4–5 mm	approx. 10 min	steaming	90–100 °C
Mixed vegetables	mixed	approx. 15–25 min	steaming	90–100 °C

Other food	Quantity/size	Cooking time	Comment	Temperature range (thermometer in lid)
Potato dumplings	-	approx. 25 min	steaming only; grease inserts lightly	90–100 °C
Bread dumplings	-	approx. 25 min	steaming only; grease inserts lightly	90–100 °C
Peppers	filled	approx. 45 min	steaming only; grease inserts lightly	90–100 °C

Cooking in roaster (without insert)

Other food	Quantity/size	Cooking time	Comment	Temperature range (thermometer in lid)
Dumplings	-	approx. 15–20 min	on stove; without insert	90–100 °C
Dumplings	-	approx. 30 min in oven; without insert -
Macaroni bake	-	approx. 30 min	in oven; without insert or lid	-
Ofenschlupfer(Swabian bread and fruit pudding)	-	approx. 30 min	in oven; without insert or lid	-

During smoking, the roaster is heated up without any liquid in it. When smoking food, constantly monitor the roaster, as overheating could damage the cookware and / or hour stove.

Simple line drawing of a container with two side piles of particles, labeled Fig. 1 (no text or symbols on the diagram itself)

Simple line drawing of a fish inside a bowl, labeled 'Fig. 2' (no text or symbols on the diagram itself)

Fig. 3

Smoking instructions

ecompact® components required for smoking: roaster, lid with thermometer, high and / or low insert, dividers (if required).

• Place approximately 2 tablespoons of smoking powder* (available from anglers' shops) in two separate heaps on the roaster base near the centre of the pan (do not distribute powder) and wet with a few drops of water (see fig. 1).
• Crumple up a piece of tin foil and place it on the smoking powder heaps (see fi g. 2). This is necessary to prevent the juices from the food dripping onto the smoking powder.
• Place the insert in the roaster (grease the base of the insert slightly with vegetable oil so that the smoked food can be easily removed).
• Dry the food to be smoked with kitchen paper and season or marinate to taste.
• Place the food to be smoked on the insert or across the dividers in the insert (e.g. for whole fi sh) and close the lid (see fi g. 3).
• Heat the roaster on the stove. As soon as smoke becomes visible, immediately reduce the heat by half. The cooking time starts now.

Warning

Caution: do not under any circumstances overheat the roaster! Reduce the heat on time!

• After half the cooking time has passed, switch off the stove. Ensure however, that smoke is visible throughout the entire cooking time.
• During smoking, the thermometer slowly rises to approximately 70–75 °C for fi sh and 90 °C for meat.

Smoking

Warning

• Keep flammable objects away from the ecompact ^® .
• When the lid is opened, smouldering smoking powder particles might escape, if the powder heaps were not properly covered by tin foil.
• If the smoking powder or food is overheated or burnt, hazardous fumes might escape. Therefore do smoke food

strictly according to the instructions. Reduce the heat on time to prevent burning or overheating of the food.

- Before disposing of the spent smoking powder, allow it to cool down for at least 12 hours. Alternatively, quench the powder with warm water.

Smoking time table

Fish Quantity / size Cooking time Comment			Temperature range(thermometer in lid)
Salmon trout filet approx. 30–40 min smoked in insert increasing slowly to 75 °CTrout whole approx. 30–40 min smoked in insert increasing slowly to 75 °C

Meat Quantity / size Cooking time Comment				Temperature range(thermometer in lid)
Streaky bacon	500 g	approx. 45 min	smoked in insert	increasing slowly to 90 °C
Ribs/thin ribs	500 g	approx. 45 min	smoked in insert	increasing slowly to 90 °C
Bacon	500 g	approx. 45 min	smoked in insert	increasing slowly to 90 °C

Hint

The longer the food is smoked, the more intense the smoked flavour. To achieve the best smoky flavour, wrap the food in tin foil and allow it to rest and cool down for a number of hours.

*Smoking powder: Most popular flavours: juniper, beech, birch, willow

Care and cleaning instructions

• After each use, thoroughly rinse clean all parts in hot water, using washing-up liquid and a scouring sponge (soft side only).
• Never clean the parts with a wire brush, abrasive cleaner or scouring pad. While the roaster surface is scratch-proof, the scouring pads of household sponges often contain hard corundum particles that can permanently damage the surface.
• Dry the cookware thoroughly and store it in a dry place.

• Do not allow food to dry in. Soak cooked-on food in water and carefully remove it using a sponge or brush.

• To remove persistent protein spots and other persistent residue, we recommend using Silit liquid detergent available from your Silit retailer.

• If the cookware shows spots, which cannot be removed with washing-up liquid, use diluted cleaning vinegar.
• The roaster, lid, inserts and dividers can be cleaned in the dishwasher.
• Do not clean the thermometer in the dishwasher. Wipe it clean with a moist cloth.

Troubleshooting

What to do, if ... Possible cause Remedy
the lid cannot be opened Silicone sealing rim	dirty (thermometer inserted)	Remove thermometer -> the vacuum disappears and the lid can be removedKeep the slots of the rim of the lid and the nozzle for the thermometer clean

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Black rectangular cooking pot with a handle, no visible text or symbols

Simple illustration of a rectangular tray with a small glass lid and a dot on top (no text or symbols)

Metallic rectangular stainless steel container with perforated side compartments (no text or symbols visible)

Exterior view of a modern office building (no signage)

Two metallic U-shaped metal bars with parallel grooves, no text or symbols visible

2 supports de séparation 1529.7102.01

Simple line drawing of a container with two side piles of particles, labeled Fig. 1 (no text or symbols on the diagram itself)

Simple line drawing of a fish inside a bowl, labeled 'Fig. 2' (no text or symbols on the diagram itself)

Fig. 3

Illustration of a hand cleaning a rectangular kitchen appliance with a red cloth (no text or symbols)

Simple line drawing of a container with two side piles of particles, labeled 'Figura 1' (no text or symbols on the diagram itself)

Simple line drawing of a fish inside a bowl, labeled 'Figura 2' (no other text or symbols)

Figura 3

Pirofila in Silargan®

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Simple line drawing of a bowl containing a textured substance, labeled 'Fig. 2' (no other text or symbols)

Fig. 3

Illustration of a hand using a red-handled tool to clean or restore a food item into a rectangular storage bowl (no text or symbols)

Black rectangular cooking pan with handle and lid (no text or symbols visible)

Simple illustration of a rectangular tray with a small circular object on top (no text or symbols)

Glazen deksel 5238.3020.01

Thermometer 0022.6070.01

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Two metallic U-shaped metal clips or clips with parallel grooves, no text or symbols visible.

2 tussenstukken 1529.7102.01

Handige accessoires

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Afb. 3

Handleiding beroken

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Simple line drawing of a bowl with two smaller bowls and scattered particles, labeled '图 1' (Figure 1) in top-left corner.

Simple line drawing of a fish inside a bowl, no text or symbols present

图 3

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