Download Recipe viewer

Salvis Pressure-steamer Vitality Pro
Recipe viewer
Panel
ON/OFF key
Program number display
Program selection key
Cooking phase selection key
Temperature selection key
Cooking chamber
Time selection key
Core temperature selection key
Buzzer key
Cooking phase display:
Current phases
Total of phases used
Temperature display
Time display
Core temperature display
Buzzer display
Numeric key pad with
decimal point
Entry of all values
and functions
Clear and delete -key
Enter key
Confirmation of entry
Start-/Stop-key
Program memory key
Clock key
Start time selection key
24 hours
Clock time display
Display Clock time
Pre-selection start time
Operating Error
Functional Error
Version 08/08- 4.0 BZ 13
Notice
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
Cooking times
Size
Temperature
Cooling time
Result
6cm
114°-118°C
About 10.0 min
Cooked well
7cm
114°-118° C
About 12.0 min
Cooked well
9cm
114°-118°C
About 22.0 min
Cooked well
11cm
114°-118°C
About 28.0 min
Cooked well
Recommendation
Storage time, storage temperature and quality 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
Editing programs
Start the appliance and wait until ready to use.
Press the
.
button and the last used program for example
call the program to be edited.
change the temperature and time or core temperature
will be shown.
press again and the indicator lamp and the program display
are flashing alterningly.
save the changes by pressing:
Clearing programs
set the program number
press enter to display the program.
press „P“. The display in
Now press the start key. The appliance starts up.
You can change any values as desired during operation. Confirm
changes by pressing keys
is flashing.
set the program to be cleared.
press „C“.
or
the right number shows “0” and all
datas in the temperature or time are erased, press
and repeat program number to be cleared.
Readout of free programs
confirm with return.
The program is totally cleared all datas are erased.
press the P key.
and
.
need to be pressed simoultanousley
Non occupied pograms will be shown in the
display.
program
Operation faults
Those errors will appear in a 2 digit code in the time display.
Simultaneously the buzzer will ring, quit the buzzer
Write and store new programs
by pressing
To switch on the appliance, press :
LED’s
and
Core temperature sensor is not set or the
temperature adjusted is lower than the
measured temperature
are flashing
press „P“ the display shows the program last entered.
press „P“ again and
are flashing
The values in one of the cooking phases
are lost. Turn off the appliance and start
again by recalling the program.
enter a non occupied number
press the phases button, the display shows
1. Phase
Technical faults
Cooking chamber sensor interruption
press and insert temperature for example
Cooking chamber sensor short circuit
Timeout water level
watertap is not opened,
water intake is too slow,
low waterpressure through the use of
other consumers.
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
2. and 3. phase, as 1. phase
.
will be indicated
Timeout pressure switch- the steam
generator can’t reach the pressure in
determined time
press 2 times and the indications shows
Insert the temperature and time or core temperature.
Confirm with
,
will be dispayed
Safety pressure switch steam generator
press 3 times and
will be displayed
Insert the temperature and time or core temperature
Confirm with
,
Core temperature sensor interruption
(Work may be continued without sensor).
Core temperature sensor short circuit
(Work may be continued without sensor).
Conductivity of water after regeneration is too
high. Repeat regeneration without salt.
will be displayed
Saving the dates
press „M“.
the LED’s and diplays are flashing.
set program number again.
Check service manual for further details!
confirm with
and the LED will turn off.
The program is saved.
Page 3
Version 8/08- 4.0 BZ 13
Regenerating the water softener
Starting the regenerating process
Indication of“rE”
the display shows “rE”
after the cooking process press the “P” button.
The LED in the
is flashing.
Set program “99” with the numeric keypad.
Confirm the program – press the
Indication of “rE rE”
the display shows “99” and “rE rE” will be indicated.
Confirm the indication – press
-button.
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 flashing
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 quickly.
Close the water softener with the lit.
Confirm the closing by pressing the
button.
The buzzer quits.
The indication next to the clock flashes
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
Nr
Program
Core temperature
Information
AQA
Cooking times
(approximately)
01
Reheating
02
Portion of pasta and vegetables

±
2 Min
03
Portion of pasta and rice

±
2 Min
04
Portion cooked meat slices

±
5 Min
05
Hold program
±
4 Min
06
GN tray with soup cups
▬
±
6 Min
07
GN tray with vegetables and side dishes

±
3 Min
08
GN tray with pasta & rice

±
3 Min
09
GN tray with meat slices

±
3 Min
10
GN tray with soups stews and sauces.

±
8 Min
11
Vegetables fresh
12
Cauliflower small pieces fresh

±
2 Min
13
Beans fresh

±
1.5 Min
14
Broccoli flowers fresh

±
1 Min
15
Fennel, fine cut, fresh

±
2.5 Min
16
Fenchel in 1/6 oder 1/8 geschnitten

±
3.5 Min
17
Carrot sticks, fresh

±
1.5 Min
18
Turnips sticks fresh

±
1.5 Min
19
Snow peas fresh

±
1 Min
20
Asparagus, white, fresh

±
3 Min
21
Asparagus green, fresh

±
2 Min
22
Lentils brown or green (soaked in water )

±
8 Min
23
Sauerkraut

±
35 Min
Signal = stir
24
Vegetables frozen
25
Broccoli florets frozen

±
1 Min
26
Carrot sticks frozen

±
1 Min
27
Spinach leaves cubes frozen

±
2 Min
28
Page 5
Version 8/08- 4.0 BZ 13
Pressure steamer programs
Nr.
Program
Core temperature
Information
AQA
Cooking times
(approximately)
Vegetable products
29
Vegetable terrine
±
26.5 Min
30
Vegetable sterilization
±
30 Min
31
Potato dishes
32
Blanching potato cubes
±
3 Min
33
Steamed potatoes (cut in quarters)
±
6 Min
34
Raclette potatoes (small)
±
12 Min
35
Savoyards-potatoes

±
6 Min
36
Bouillon potatoes

±
6 Min
37
Potato gratin (dauphinoise)

±
30 Min
38
Potato dumplings

±
9 Min
Gratinating external
Gratinating external
39
Egg dishes
40
Soft boiled eggs

±
4.5 Min
41
Hard boiled eggs

±
10 Min
42
Side dishes
43
Pilaw-Rice (not pre cooked!)

±
18 Min
44
Basmati / Thai rice

±
12 Min
45
Polenta

±
22 Min
46
Ravioli, Tortelloni frozen

±
2.5 Min
47
Lasagna

±
27 Min
48
Bread dumplings

±
20 Min
Gratinating external
49
±
Fish and Seafood
50
Trout fillets steamed

±
2.5 Min
51
Salmon fillet for buffet / cold appetizer

±
8 Min
52
Fish terrine

±
18 Min
53
Steamed mussels

±
3.5 Min
54
Fish stock
 100-200mm
±
37 Min
62-65°C
Page 6
Version 8/08- 4.0 BZ 13
Pressure steamer programs
Nr
Program
Core temperature
Information
AQA
Cooking times
(approximately)
55
56
Beef
57
Blanching beef for ragouts and boiling
58
Boiled beef in stock (long term cooking )
59
Clearing a consommé
60
Braised Beef
85°C

±
4 Min
w/o stock
±
610 Min
 2 X 1/2
±
45 Min
±
100 Min
92°C
61
62
Veal
63
Blanching meat (veal)

±
3 Min
64
Veal stew (Blanquette)
w/o stock
±
43 Min
65
Veal tongue
w/o stock
±
60 Min
66
Veal dumplings
Without stock 
±
2.5 Min
85°C
67
Pork
68
Saddle of pork smoked
62-65°C
Without stock 
±
38 Min
69
Cooked ham
65-68°C
Without stock 
±
90 Min
70
Liver sausage
Without stock 
±
11.5 Min
71
Poched pork filet mignon with fresh herbs
62-64°C
Without stock 
±
11.5 Min
54°-58°C
With stock 
±
12 Min
With stock
±
53 Min
Without stock 
±
7 Min
±
50 Min
72
Lamb
73
Poached lamb noisette (top round)
74
Poultry
75
Whole chicken for salads
70°C
76
Poached chicken breast
62-65°C
77
Chicken stock
78
Page 7
Version 8/08- 4.0 BZ 13
Pressure steamer programs
Nr.
Program
Core temperature
Information
AQA
Cooking times
(approximately)
Meat products
79
Meatballs
w/o stock 
±
5 Min
80
Liver dumplings
w/o stock 
±
8 Min
81
Poached terrine
62-65°C
w/o stock 
±
25 Min
82
Sausages (big)
62-64°C
w/o stock 
±
25 Min
±
35 Min
83
84
85
Desserts and sweets
86
Rice pudding
87
Creme Caramel (portions)
w/o stock 
±
17 Min
88
Germknödel (Yeast dumplings)

±
11 Min
±
43 Min
89
90
Sterilisation of fruits
Sous-Vide (cooking in vaccum)
91
Salted potatoes

±
25 Min
92
Belgien endives

±
25 Min
93
Carrot sticks

±
22 Min
94
Pasteurising sauces and soups

±
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 8/08- 4.0 BZ 13
Approximate cooking times and temperatures
Food to be cooked
GN sheet
or GN tray
Cooking
tips
°C Temperature
I. Phase
II. Phase
Minutes Cooking time
I. Phase
II. Phase
Vegetables
Artichokes
Cauliflower florets
Cauliflower 
Beans, medium fine
Chicory
Broccoli florets
Mushrooms, cut
Peas 
Fennel, cut
Flageolets
Cucumbers
Carrots, sticks
Carrots, sticks 
Carrots, baby 
Kohlrabi, sticks
Kohlrabi, sticks 
Snow peas
Snow peas
Cabbage / savoy, cut
Stuffed cabbage
Swiss chard
Romaine lettuce, blanching
Romaine lettuce, cooking
Leeks, cut
Leeks julienne
Lentils, medium
Corn-on-the-cob
Peppers, cut
Peperonata
Brussels sprouts
Brussels sprouts 
Red cabbage
Asparagus medium, white
Asparagus medium, green
Spinach
Spinach 
Celeriac, cut
Celery
Black salsify, medium
Black salsify 
Sauerkraut
Tomatoes, for peeling




 ▬
















 ▬














 

 


 ▬
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Page 9
112° -114°
112° -114°
110° -112°
114° -116°
112° -114°
108° -112°
102° -104°
108° -112°
114° -116°
114° -116°
102° -104°
112° -114°
110° -112°
114° -116°
112° -114°
110° -112°
104° -106°
104° -108°
104° -106°
104° -106°
104° -106°
114° -116°
114° -116°
112° -114°
102° -104°
114° -116°
114° -116°
102° -104°
102° -104°
114° -116°
114° -116°
114° -116°
102° -106°
102° -108°
104° -108°
104° -106°
104° -106°
114° -116°
114° -116°
110° -112°
114° -116°
90° - 102°
10
4
3
4
8
4
3
2
12
15
3
4
3
4
4
3
2
2
4
12
4
5
8
3
2
10
6
3
5
4
3
15
7
3
2
5
6
12
8
6
40
0.5
Version 8/08- 4.0 BZ 13
Approximate cooking times and temperatures
Food to be cooked
Tomatoes, steaming
Zucchini, sticks
Vegetable timbales
Vegetable terrine
Vegetables, blanching
Vegetable sterilization in bottles
GN sheet
or GN tray
Cooking
tips
°C Temperature
II. Phase
Minutes Cooking time
▬

▬
 

 
X
X
X
X
I. Phase
104°
104°
102°
102°
104°
102°









▬
X
X
X
X
X
X
X
X
X
X
104°
112°
108°
114°
114°
118°
112°
116°
116°
108°
102°
102°
102°
106°
106°
108°
106°
108°
106°
102°
2
6
3
6
3
3
3
3
3
4
2
10
6
12
12
18
15
12
5
8









▬
▬
X
X
X
X
X
X
X
X
X
X
X
118°
118°
118°
110°
118°
118°
118°
118°
118°
104°
102°
114°
114°
108°
104°
112°
112°
112°
112°
112°
94°
92°
5
4
3
2
5
5
5
8
5
3
3
3
3
10
1
8
8
15
15
10
8
8


X
X
104°
102°
102°
92°
1
2
1- 2
6 - 10

100/150
100/150
100/150
X
X
X
X
104°
104°
102°
106°
85°
85°
102°
90°
I. Phase
2
2
2
2
1
5
II. Phase
10
30
3
30
Potatoes
Potatoes, blanching
Jacket potatoes (medium)
Boiled / steamed potatoes
Potatoes in stock
Pommes savoyarde
Potato gratin
Fondant potatoes
Potato puree, fresh
Potato puree, powder
Potato dumplings
Pasta / rice / side dishes
Spaghetti, boiling
Pasta spirals, boiling
Lasagna / cannelloni, cooking
Frozen ravioli, tortellini, boiling
Dry rice, boiling
Pilaf rice, boiling
Milk rice
Cornmeal, polenta, boiling,
Semolina, boiling
Bread orTyrolean dumplings
Yeast dumplings
Eggs
Boiled eggs
Royale eggs
Beef
Blanching
Boiled meat, grade l quality
Consommé / strong meat broth
Braised beef
Page 10
84°
95°
4
10
45
15
110 - 130
120
Version 8/08- 4.0 BZ 13
Approximate cooking times and temperatures
Food to be cooked
GN sheet
or GN tray
Cooking
tips
°C Temperature
I. Phase
II. Phase
Minutes Cooking time
I. Phase
II. Phase
Pork
Rib, cutlet
Neck, smoked
Bacon
Ham
Knuckle of pork
Black pudding / liver sausage





▬
▬
▬
▬
▬
X
X
X
X
X
75°
90°
102°
85°
102°
102°
75°- 80°
80°- 85°
75°- 80°
85°- 92°
10
10
10
10
15
3
70
80
100
100
60
25


 ▬
X
X
X
102°
90°
90°
80°
85°
85°
8
5
5
40
40
25


X
X
104°
104°
90°
85°
8
6
90
40
▬
▬ 
▬ 
+ 
+ 


X
X
X
X
X
90°
92°
90°
90°
85°
80°
104°
90°
8
8
20
30
4
30
10
40
▬ 
▬ 
▬
▬

X
X
X
X
X
102°
102°
70°
85°
102°



X
X
X
X
X
X
X
102°
102°
102°
102°
102°
102°
102°

Veal
Calf’s head
Blanquette
Sweetbread
Lamb
Leg of lamb, boiled
Lamb Stew with vegetables
Miscellaneous
Meat balls
Sausages (portions)
Sausages (large)
Meat loaf
Rissoles
Terrines
Veal stock
Poultry
Small breasts
Poulard
Liver terrine
Galantines
Poultry stock
85°
85°
80°
90°
2
10
25
8
10
3
20
1
3
2
3
1
2
3
2
5
4
10
3
4
5
10
40
Fish and shellfish
Perch filets
Whitefish, whole
Whitefish or trout filets
Trout /carp, blue
Sole or lemon sole filets
Cod filets
Salmon, turbot slices
▬
▬
▬

▬
▬
▬



Page 11
Version 8/08- 4.0 BZ 13
Approximate cooking times and temperatures / Legend
Food to be cooked
Fish dumplings
Fish soufflé, portion
Fish terrine
Mussels
Hot oysters
Lobster
Crayfish
Fish stock
GN sheet
or GN tray
°C Temperature
Cooking
tips
▬ 
▬ 
▬
▬ +
▬
▬ 
▬ 

X
X
X
X
X
X
X
X
I. Phase
85°
85°
85°
95°
95°
108°
108°
102°

▬
▬
▬



▬



▬
X
X
X
X
X
X
X
102°
102°
102°
102°
108°
104°
102°
▬ 
 ▬

▬
 

 ▬
▬ 
X
X
X
X
X
X
X
90°
102°
104°
102°
102°
102°
104°
104°
II. Phase
90°
90°
90°
Minutes Cooking time
I. Phase
4
7
25
4
3
2
2
10
II. Phase
4
2
20
Fruit / desserts
Oranges/peaches, for peeling
Stewed peaches
Mirza apples
Stewed apples / pears
Spanish chestnuts, for peeling
Spanish chestnuts, cooking
Spanish chestnuts 
85°
85°
85°
3
3
2
2
3
4
3
3
3
3
Food reheating
(Regeneration)
Meat slices, portion
Vegetables, portion
Vegetables, GN tray
Rice / pasta, portion
Rice / pasta, GN tray
Sauces, bag
Sauces, soups, GN tray
Soup in bowls
95°
95°
95°
2
2
4
2
2
4
7
3
2
2
2
Legend

▬



Frozen Products

Defrost before preparing
X
see also Instruction manual

diameter
GN-tray
GN-grid
GN-Containers perforated
GN-Containers 65 – 100 mm
for appliances with core temperature sensor, must be
programmed otherwise the program will run by time and
temperature
l.+ ll.
continued time and temperature phases
±
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
CT
SALVIS AG
www.salvis.ch
Art.Nr. 974’838
Page 12
Version 8/08- 4.0 BZ 13