Praktika 99556 - Pan ELO - Free user manual and instructions

Product type	Wood stove
Brand	ELO
Model	Praktika 99556
Dimensions (H x W x D)	850 x 500 x 500 mm
Weight	50 kg
Rated power	8 kW
Energy efficiency	80 %
Fuel type	Wood logs (max length 33 cm)
Main functions	Auxiliary heating, primary and secondary air control, self-cleaning glass
Maintenance and cleaning	Weekly cleaning of firebox and ash pan, mandatory annual chimney sweeping
Safety	High-temperature ceramic glass, cool handle, anti-overheat safety
Spare parts and repairability	Available through ELO after-sales service (grates, glass, seals)
General information	Compliant with CE standards, energy class A+, 2-year warranty

Frequently Asked Questions - Praktika 99556 ELO

What type of fuel to use?

Use dry wood logs (humidity < 20%) with a maximum length of 33 cm. Avoid treated wood or pressed wood.

How to light the stove?

Place kindling and firelighters in the center, open the primary and secondary air inlets, then light. Close the door gradually.

Is a specific chimney flue required?

Yes, the stove must be connected to a flue pipe complying with current regulations, of suitable diameter (usually 150 mm).

How to regulate the temperature?

Use the air controls: primary air (below) controls combustion, secondary air (above) cleans the glass. Close the primary air to reduce power.

Why does the glass blacken quickly?

This may be due to damp wood or incorrect adjustment of the secondary air. Make sure to use dry wood and leave the secondary air inlet open.

How often to clean the stove?

Empty the ash pan after each use. Clean the firebox once a week. Chimney sweeping is mandatory once a year.

How to replace a broken glass?

Contact ELO after-sales service to order a replacement glass. Replacing requires disassembling the door frame.

The stove emits smoke into the room, what to do?

Check that the flue is not blocked, the door is properly closed, and the air inlets are open. If the problem persists, call a professional.

What is the safety distance from combustible materials?

Respect the minimum distances indicated in the manual (usually 80 cm in front, 50 cm on the sides and rear). Protect the floor with a non-combustible plate.

Where to find the complete manual?

The manual is available in PDF format on notice-facile.com for this ELO Praktika 99556 model.

USER MANUAL Praktika 99556 ELO

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Congratulations on purchasing a new Praktika pressure cooker. With two advanced design features: an encapsulated sandwich base and modern closing system, your new pressure cooker is the ideal way of preparing meals. Despite the reduced cooking time, pressure cooking preserves all vitamins, minerals and flavors in food.

① Lid handle ⑦ Safety opening
② Cooker handle ⑧ Cooking pot
③ Small handle ⑨ Lid
④ Rubber gasket ⑩ Sandwich base
⑤ Pressure regulating valve11 Opening button
⑥ Safety vent ⑫ Silicon seal

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SAFETY

The pressure cooker system is very safe. Care should be taken to ensure that the lid closes properly so that the system can function as intended.

The pressure cooker has a two-level pressure regulator which regulates the pressure you have selected as well as a built-in safety vent (see fig. 2) in the lid handle.

If the pressure increases too much, the rubber gasket is pushed out through an opening in the edge of the lid (fig. 1, no. ⑦), so that the pressure can escape (see fig. 3).

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All the items marked on the diagrams (except nos. ⑦ and ⑩) are available as spare parts.

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INSTRUCTIONS FOR USE

Before you use your pressure cooker for the first time, wash and rinse it thoroughly in hot water and dry immediately.

We recommend lubricating the rubber gasket with a little cooking oil to make opening and closing the lid easier.

To ensure that the correct pressure to speed up the cooking process is produced in the cooker, the pot must contain a minimum quantity of liquid (water, stock, etc.).

If you are preparing a dish which creates a lot of froth, the pot must not be more than half full.

If you are making a puree, casserole or soup, etc., we recommend shaking the pot gently before opening.

CLOSING THE PRESSURE COOKER:

Please check the safety devices before closing the pressure cooker.

The pressure regulating valve opening (see fig. 4) must be clean and the safety vent must not be jammed. You can check this by pressing your finger on the safety vent stopper (see fig. 4).

If you are able to press the stopper in, the safety vent is working properly. If the stopper does not respond to the pressure and is jammed, it must be loosened and cleaned, as described on page 17. Place the lid on the cooking pot in such a way that the markings on the cooker handle are

aligned with the circle on the lid (see fig. 5). Then press the lid down slightly and turn it until both handles are on top of one another.

The pressure cooker is now properly closed.

Now set the pressure you require on the pressure regulating valve (see fig. 6).

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STARTING COOKING

When you start cooking, we recommend turning up the heat source to the highest setting so that the required pressure is reached as quickly as possible in the pot.

The safety vent will be pressed upwards by the pressure created in the pot and will block the opening button. When the pressure cooker is under pressure it cannot be opened.

As soon as steam comes out of the pressure regulating valve, this means that there is sufficient pressure in the pressure cooker. You can now turn down the heat so that the pressure is maintained but not too much steam escapes. Timing starts from this point onwards.

OPENING THE PRESSURE COOKER

Hold the pressure cooker under cold water (see fig. 7) until no more steam is coming out. When the pressure has dropped in the pot, the safety vent releases the opening button. When the button is released, the remaining steam escapes and by pressing the opening button, you can turn and open the lid.

NEVER USE FORCE TO OPEN THE LID!

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CARE AND MAINTENANCE

After use, wash your pressure cooker with hot water and a non-abrasive washing-up liquid. The lid and rubber gasket cannot be washed in a dishwasher.

The rubber gasket must not be washed with washing-up liquid. After washing, the pot and the lid should be dried thoroughly and stored with the lid facing upwards. It is not a good idea to put the cooker away with the lid closed, as this will cause the rubber to deteriorate more quickly.

CLEANING THE SAFETY VENT

To clean the safety vent, first loosen the holding screw (see fig. 8). You can then lift the safety vent out and clean it thoroughly.

The safety vent may not be divided!

WHAT TO DO IF

... steam is escaping between the lid and the pot ?

This means either that the rubber gasket is defective or the pot is not properly closed. If the rubber gasket is just dirty, it should be washed.

... no steam is coming out of the pressure regulating valve?

This means that the pot is not correctly sealed and this should be checked. If the pressure regulating valve is dirty, the valve should be cleaned as described on page 24. Check also whether there is sufficient liquid in the pot. If the rubber gasket is dirty or defective, clean or replace it. The rubber gasket will need replacing once a year.

... too much steam is escaping from the pressure valve?

The heat source is probably turned up too high and should be turned down. It could also mean that the pressure regulating valve is dirty.

TABLE OF COOKING TIMES

The times given below are only approximate, as they naturally depend on the quality and condition of the food to be cooked. You will very quickly learn from experience and know exactly how long each dish will take to cook. It is not necessary to defrost frozen vegetables or fish before pressure cooking, just increase the cooking time slightly.

Soups	High pressure	Low pressure	Cooking time in minutes
Bean soup • 20
Pea or lentil soup (pre-soaked) • 12-15
Vegetable soup • 5-8
Goulash soup • 15-20
Chicken soup • 15-20
Potato soup • 6-8
Meat stock • 20-25
Rice soup •		8
Beef soup •	• 25-45

VEGETABLES
High ressure
Low pressure
Cooking time in minutes
Added water

Beans •	8-11	200 ml
Cauliflower	•	3-5	200 ml
Unpeeled potatoes	•	6-10	150 ml
Peeled potatoes	•	4-5	200 ml
Cabbage		8-10	100 ml
Kohlrabi		4-5	150 ml
Peppers		3-4	100 ml
Red cabbage	•	8-10	100 ml
Pickled cabbage	•	10-15	200-300 ml
Celeriac	•	10-12	200 ml
Asparagus •	5-10	500 ml
Spinach		3	100 ml

Added water

MEAT
High pressure
Cooking time in minutes

Beef olives	10-12 100 ml
Diced meat	5-8	100 ml
Goulash	15-25 100 ml
Meat loaf	10-15 150 ml
Mince	6-10 100 ml
Veal joint	25-30 150 ml
Leg of veal	28-32	150 ml
Veal cutlet	8-10	100 ml

MEAT

High pressure

Cooking time in minutes

Veal stew • 15-23 100-200 ml

Tongue of veal • 10-15 Cover with water

Lamb joint • 25-30 100-150 ml

Stewing beef • 35-45 To taste

Beef joint • 35-45 200 ml

Beef cutlet • 10-15 100 ml

Tongue of beef • 45-55 Cover with water

Rolled ham	15-20	Cover with water
Pork (salted)	14-16	Cover with water
Pork (cured)	17-19	Cover with water
Pork joint	20-30 100-150 ml
Pork cutlet	10-12	Cover with water
Leg of pork	30	200 ml
Chicken	20-30	Cover with water
Hare	15-20 100-150 ml
Venison medallions	5-10	100 ml
Partridge	12-20 100 ml
Jugged venison / hare / boar		15-18
Haunch of venison	30	150-200 ml
Venison cutlet	5-10	100 ml

INTRODUCTION

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DÉBUT DE LA CUISSON

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ENTRETIEN ET MAINTENANCE

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MANUTENZIONE

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PIELÉGNACJA I KONSERWACJA

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PÉČE A ÚDRŽBA

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Afb. 6

BEGIN VAN HET KOOKPROCES

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ONDERHOUD EN INSTANDHOUDING

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PLEIE OG ISTANDHOLDELSE

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SKÖTSEL OCH REPARATIONER

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Hoito JA HUOLTAMINEN