Recipe viewer
Contents
1. 15 Asparagus medium white eo X 102 106 7 Asparagus medium green O 102 108 3 Spinach O X 104 108 2 Spinach O 104 106 5 Celeriac cut O X 104 106 6 Celery e X 114 116 12 Black salsify medium Oe X 114 116 8 Black salsify O 110 112 6 Sauerkraut e X 114 116 40 Tomatoes for peeling O X 90 102 0 5 Page 9 Version 8 08 4 0 BZ 13 Approximate cooking times and temperatures Hoc Temperature minutes Cooking time Food to be cooked Ese pae orGN tray tips Phase ll Phase l Phase Il Phase Tomatoes steaming 104 2 Zucchini sticks O 104 2 Vegetable timbales O X 102 85 2 10 Vegetable terrine O09 X 102 85 2 30 Vegetables blanching O X 104 102 1 3 Vegetable sterilization in bottles O X 102 90 5 30 Potatoes Potatoes blanching O X 104 102 2 2 J acket potatoes medium O X 112 102 6 10 Boiled steamed potatoes O X 108 102 3 6 Potatoes in stock e X 114 106 6 12 Pommes savoyarde e X 114 106 D 12 Potato gratin e X 118 108 3 18 Fondant potatoes O X 112 106 3 15 Potato puree fresh O X 116 108 3 12 Potato puree powder e X 116 106 3 5 Potato dumplings e O X 108 102 4 8 Pasta rice si2. other consumers Ec 3E Timeout pressure switch the steam generator can t reach the pressure in determined time Er 4 Safety pressure switch steam generator Er H0 Core temperature sensor interruption Work may be continued without sensor Er 4 Core temperature sensor short circuit Work may be continued without sensor Er 18 Conductivity of water after regeneration is too high Repeat regeneration without salt W ju L Check service manual for further details Page 3 Version 8 08 4 0 BZ 13 Regenerating the water softener Starting the regenerating process Indication of rE Indication of rE rE the display shows rE the display shows 99 and rE rE will be indicated after the cooking process press the P button Confirm the indication press 4 button The LED in the is flashing Set program 99 with the numeric keypad Confirm the program press the button Press the Start Stopp button Wait until the buzzer sounds and EE LL is indicated The appliance is ready to refill the watersoftener Refilling the water softener Open the lit oft the watersoftener Confirm the opening by pressing the button The indication next to the clock is fen 5 Wait until the buzzer sounds and is indicated Fill with 0 5 kg of regeneration salt use salt measuring cup The regeneration salt must be suitable for water softener systems to dissolve qui
3. 8 08 4 0 BZ 13 Approximate cooking times and temperatures k i E c Temperature minutes Cooking time Food to be cooked oloni pose orGNtray tips Phase ll Phase l Phase Il Phase Vegetables Artichokes e X 112 114 10 Cauliflower florets O X 112 114 4 Cauliflower 3 O 110 112 3 Beans medium fine O 114 116 4 Chicory e X 112 114 8 Broccoli florets eo X 108 112 4 Mushrooms cut e X 102 104 5 Peas 3k O 108 112 2 Fennel cut eo X 114 116 12 Flageolets eo X 114 116 15 Cucumbers O 102 104 3 Carrots sticks O X 112 114 4 Carrots sticks O 110 112 3 Carrots baby O 114 116 4 Kohlrabi sticks O X 112 114 4 Kohlrabi sticks 3 amp O 110 112 3 Snow peas O 104 106 2 Snow peas e 104 108 2 Cabbage savoy cut O 104 106 4 Stuffed cabbage e X 104 106 12 Swiss chard O 104 106 4 Romaine lettuce blanching O X 114 116 5 Romaine lettuce cooking eo X 114 116 8 Leeks cut O 112 114 3 Leeks julienne O X 102 104 2 Lentils medium e X 114 116 10 Corn on the cob O 114 116 6 Peppers cut O 102 104 3 Peperonata O X 102 104 5 Brussels sprouts O 114 116 4 Brussels sprouts 3 O 114 116 3 Red cabbage e X 114 116
4. eggs O EQ 4 5 Min 41 Hard boiled eggs EQ 10 Min 42 Side dishes 43 Pilaw Rice not pre cooked e E 18 Min 44 Basmati Thai rice e 12 Min 45 Polenta e 22 Min 46 Ravioli Tortelloni frozen O EQ 2 5 Min 47 Lasagna Gratinating external EQ 21 Min 48 Bread dumplings O 20 Min 49 Fish and Seafood 50 Trout fillets steamed e 2 5 Min 51 Salmon fillet for buffet cold appetizer e EQ 8 Min 52 Fish terrine 62 65 C O 18 Min 53 Steamed mussels e 3 5 Min 54 Fish stock e 100 200mm i 31 Min Page 6 Version 8 08 4 0 BZ 13 Pressure steamer programs Pa E al Nr Program Core temperature Information AQA ieee 55 56 Beef 57 Blanching beef for ragouts and boiling e 4 Min 58 Boiled beef in stock long term cooking 85 C w o stocke 610 Min 59 Clearing a consomm 2X1 2 45 Min 60 Braised Beef 92 C 100 Min 61 62 Veal 63 Blanching meat veal EO 3 Min 64 Veal stew Blanquette w o stocke 43 Min 65 Veal tongue 85 C w o stocke 60 Min 66 Veal dumplings Without stock O zo 2 5 Min 67 Pork 68 Saddle of pork smoked 62 65 C Without stock O 38 Min 69 Cooked ham 65 68 C Without stock O 90 Min 70 Liver sausage Without stock O zo 11 5 Min 71 Poched pork filet mignon with fresh herbs 62 64 C Without stock O
5. 11 5 Min 72 Lamb 73 Poached lamb noisette top round 54 58 C With stock 12 Min 74 Poultry 75 Whole chicken for salads 70 C With stocke 53 Min 76 Poached chicken breast 62 65 C Without stock O 7 Min 77 Chicken stock 50 Min 78 Page 7 Version 8 08 4 0 BZ 13 Pressure steamer programs E Nr Program Core temperature Information AQA OESR Meat products 79 Meatballs w o stock O 5 Min 80 Liver dumplings w o stock O 8 Min 81 Poached terrine 62 65 C w o stock O 25 Min 82 Sausages big 62 64 C w o stock O 25 Min 83 84 85 Desserts and sweets 86 Rice pudding 35 Min 87 Creme Caramel portions w o stock O 17 Min 88 Germkn del Yeast dumplings O 11 Min 89 90 Sterilisation of fruits EG 43 Min Sous Vide cooking in vaccum 91 Salted potatoes O 25 Min 92 Belgien endives O Ez 25 Min 93 Carrot sticks O 22 Min 94 Pasteurising sauces and soups O 45 Min 95 96 97 98 99 Regeneration of water softener Start program slowly remove the lid of the water softener press Enter when signal appears fill in salt close lid again and press Enter The program runs After the regeneration phase the appliance switches off automatically The exact procedure is explained in the installation and operating instructions Page 8 Version
6. 85 5 40 Sweetbread e X 90 85 5 25 Lamb Leg of lamb boiled e X 104 90 8 90 Lamb Stew with vegetables e X 104 85 6 40 Miscellaneous Meat balls X 90 8 Sausages portions O 92 8 Sausages large O 90 20 Meat loaf Ore X 90 30 Rissoles Ore X 85 4 Terrines O X 80 30 Veal stock e X 104 90 10 40 Poultry Small breasts O X 102 85 2 3 Poulard O X 102 85 10 20 Liver terrine OQ X 70 25 Galantines O X 85 80 8 10 Poultry stock e X 102 90 10 40 Fish and shellfish Perch filets eO X 102 1 2 Whitefish whole eO X 102 3 5 Whitefish or trout filets 00 X 102 2 4 Trout carp blue e X 102 3 10 Sole or lemon sole filets 00 X 102 1 3 Cod filets eO X 102 2 4 Salmon turbot slices 00 X 102 3 5 Page 11 Version 8 08 4 0 BZ 13 Approximate cooking times and temperatures Legend H c Temperature minutes Cooking time Food to be cooked EM ES orGN tray tips Phase ll Phase I Phase Il Phase Fish dumplings 9 X 85 4 Fish souffl portion O X 85 7 Fish terrine O 0 X 85 25 Mussels O 0 X 95 4 Hot oysters O X 95 3 Lobster 90 X 108 90 2 4 Crayfish X 108 90 2 2 Fish stock e X 102 90 10 20 Fruit desserts Oranges peaches for peeling O X 102 3 Stewed p
7. Salvis Pressure steamer Vitality Pro Recipe viewer Panel ON OFF key Program selection key Cooking phase selection key Temperature selection key Cooking chamber Time selection key Core temperature selection key Buzzer key Numeric key pad with decimal point Entry of all values and functions Enter key Confirmation of entry Program memory key Clock key Clock time display Program number display Cooking phase display Current phases Total of phases used Temperature display Time display Core temperature display Buzzer display Clear and delete key Start Stop key Start time selection key 24 hours Display Clock time Pre selection start time Operating Error Functional Error Version 08 08 4 0 BZ 13 Notice S Please be careful using the timesheets These times and temperatures indicated are only approximately to help you to find out the right temperature for the products and to work manually without using the programs Higher temperatures will shorten the cooking time but will also affect the quality of the food Dependency of cooking processes Size 6cm 7cm 9cm 11cm Temperature 114 118 C 114 118 C 114 118 C 114 118 C Cooling time About 10 0 min About12 0 min About 22 0 min About 28 0 min Result Cooked well Cooked well Cooked well Cooked well Recommendation Storage time storage temperature and qu
8. ality of the products have influence over the conductivity and so to the right cooking time We recommend to test the programs to your contentedness and to store them Page 2 Version 8 08 4 0 BZ 13 Using the programs Start the appliance and wait until ready to use Press the button and the last used program for example 53 will be shown press again and the indicator lamp and the program display are flashing alterningly 2 set the program number E enter to display the program Now press the start key The appliance starts up You can change any values as desired during operation Confirm changes by pressing keys or l Readout of free programs press the P key and need to be pressed simoultanousley Non occupied pograms will be shown in the program display Write and store new programs To switch on the appliance press LO LED s and J are flashing P press P the display shows the program last entered press P again and are flashing enter a non occupied number 2 press the phases button the display shows Phase press and insert temperature for example press time to insert the time if stirring or checking the food between the phases is necessary press the buzzer the reentries need to be confirmed f ENIM be indicated 2 and 3 phase as 1 phase press 2 times and the indications shows Insert the temperature and time or core temperature Confirm with 2 2 will be dispa
9. ckly Close the water softener with the lit Confirm the closing by pressing the button The buzzer quits The indication next to the clock flashes p The control system is checking the cunductivity of the water for about 40 seconds If no salt or too little was filled in the buzzer sounds and the indicator shows again in this case wait until the salt dissolves and start again If the conductivity is OK the remaining time displays and the regenerating starts The residual time will be displayed After the process is finished the appliance will turn off automatically Repeating the regeneration in case of Error Er 78 If the conductivity of the water is too high after the process an error will occur in the display There are still parts of salt in the water softener Repeat the process program 99 without salt so the rest of the salt is flushed away Page 4 Version 08 08 4 0 BZ 13 Pressure steamer programs B E Nr Program Core temperature Information AQA Nani 01 Reheating 02 Portion of pasta and vegetables 2 Min 03 Portion of pasta and rice 0 2 Min 04 Portion cooked meat slices 5 Min 05 Hold program 4 Min 06 GN tray with soup cups 0 6 Min 07 GN tray with vegetables and side dishes 0 3 Min 08 GN tray with pasta amp rice 0 3 Min 09 GN tray with meat s
10. de dishes Spaghetti boiling e X 118 114 5 3 Pasta spirals boiling e X 118 114 4 3 Lasagna cannelloni cooking e X 118 108 3 10 Frozen ravioli tortellini boiling e X 110 104 2 1 Dry rice boiling e X 118 112 5 8 Pilaf rice boiling e X 118 AZ 5 8 Milk rice e X 118 TIAS 5 15 Cornmeal polenta boiling e X 118 112 8 15 Semolina boiling X 118 112 5 10 Bread orTyrolean dumplings X 104 94 3 8 Yeast dumplings X 102 92 3 8 Eggs Boiled eggs O X 104 102 1 1 2 Royale eggs e X 102 92 2 6 10 Beef Blanching O X 104 4 Boiled meat grade quality 100 150 X 104 84 10 110 130 Consomm strong meat broth 100 150 X 102 45 Braised beef 100 150 X 106 95 15 120 Page 10 Version 8 08 4 0 BZ 13 Approximate cooking times and temperatures E z Eec Temperature C Minutes Cooking time Food to be cooked GN sheet Cooking or GN tray tips Phase ll Phase Phase ll Phase Pork Rib cutlet e X 75 10 70 Neck smoked e X 90 10 80 Bacon e X 102 75 80 10 100 Ham e X 85 80 85 10 100 Knuckle of pork e X 102 75 80 15 60 Black pudding liver sausage O 102 85 92 3 25 Veal Calf s head e X 102 80 8 40 Blanquette e X 90
11. eaches X 102 85 3 3 Mirza apples e X 102 85 2 3 Stewed apples pears X 102 85 2 3 Spanish chestnuts for peeling O X 108 3 Spanish chestnuts cooking O X 104 4 Spanish chestnuts 3 O X 102 3 Food reheating Regeneration Meat slices portion 90 X 90 2 Vegetables portion O X 102 2 Vegetables GN tray e X 104 95 4 2 Rice pasta portion O X 102 2 Rice pasta GN tray e O X 102 95i 2 2 Sauces bag O X 102 4 Sauces soups GN tray e X 104 7 Soup in bowls O 104 95 3 2 Legend Frozen Products GN tray x Defrost before preparing GN grid X see also Instruction manual O GN Containers perforated e diameter GN Containers 65 100 mm l continued time and temperature phases for appliances with core temperature sensor must be programmed otherwise the program will run by time and temperature Automatic Quantity Adjustment AQA Consider that the cooking chamber needs to heat up before time runs down This depends on the character of food size amount fresh or frozen SALVIS AG www salvis ch Art Nr 974838 Page 12 Version 8 08 4 0 BZ 13
12. lices e 3 Min 10 GN tray with soups stews and sauces e 0 8 Min 11 Vegetables fresh 12 Cauliflower small pieces fresh O zo 2 Min 13 Beans fresh O 0 1 5 Min 14 Broccoli flowers fresh O Ero 1 Min 15 Fennel fine cut fresh e 2 5 Min 16 Fenchel in 1 6 oder 1 8 geschnitten e tO 3 5 Min 17 Carrot sticks fresh O x 1 5 Min 18 Tumips sticks fresh O Ero 1 5 Min 19 Snow peas fresh O ro 1 Min 20 Asparagus white fresh O ro 3 Min 21 Asparagus green fresh O zo 2 Min 22 Lentils brown or green soaked in water O zo 8 Min 23 Sauerkraut Signal stir e 0 35 Min 24 Vegetables frozen 25 Broccoli florets frozen zo 1 Min 26 Carrot sticks frozen O 1 Min 27 Spinach leaves cubes frozen O 2 Min 28 Page 5 Version 8 08 4 0 BZ 13 Pressure steamer programs Pa E at Nr Program Core temperature Information AQA woes Vegetable products 29 Vegetable terrine EQ 26 5 Min 30 Vegetable sterilization EQ 30 Min 31 Potato dishes 32 Blanching potato cubes 3 Min 33 Steamed potatoes cut in quarters EQ 6 Min 34 Raclette potatoes small EQ 12 Min 35 Savoyards potatoes Gratinating external 6 Min 36 Bouillon potatoes e 6 Min 37 Potato gratin dauphinoise Gratinating external 30 Min 38 Potato dumplings O EQ 9 Min 39 Egg dishes 40 Soft boiled
13. yed press 3 times and 3 8 wit be displayed Insert the temperature and time or core temperature Confirm with 3 3 will be displayed Saving the dates press M the LED s and diplays are flashing set program number again confirm with and the LED will turn off The program is saved is i I e E Editing programs call the program to be edited change the temperature and time or core temperature save the changes by pressing Clearing programs fP press P The display in P is flashing 4 set the program to be cleared C press C s the right number shows 0 and all datas in the temperature or time are erased press M1 and repeat program number to be cleared iJ confirm with return The program is totally cleared all datas are erased Operation faults Those errors will appear in a 2 digit code in the time display Simultaneously the buzzer will ring quitthe buzzer by pressing Core temperature sensor is not set or the temperature adjusted is lower than the measured temperature Er i3 The values in one of the cooking phases are lost Turn off the appliance and start again by recalling the program Technical faults jfi Cooking chamber sensor interruption Cooking chamber sensor short circuit Er G Timeout water level watertap is not opened water intake is too slow l low waterpressure through the use of
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