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Masterpro BGMP-9131 Seite 26

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THE YOGURT-MAKING PROCESS
NOTE: DO NOT use or attempt to repair a malfunctioning appliance.
*See the back of the manual for Customer Service contact information.
UNIT SPECIFICATIONS
CONDUCT TEST RUN WITH WATER ONLY
The lower the acid content in the food, the greater the potential for spoilage and contamination.
Foods such as fruits are high in acid. Meats, dairy products, and sea foods have low acid levels (see
chart below). Proper pressure canning minimizes the possibility of spoilage and contamination.
PROCESSING TIME, PRESSURE, ALTITUDE
• Do not use above 2,000 ft. above sea level.
• The chart on the right indicates style of packing and proper processing time (with pint-sized jars) for
various foods using the One Touch Quick pot.
• The Canning Button sets the pressure at 80 kPa (11.6 psi). For processing times and methods for
additional low acid foods, please refer to the National Center for Home Food Preservation or your
local county extension agent.
• IMPORTANT: Review USDA guidelines prior to canning.
• Do not use over-ripe fruit. Bad quality fruit degrades with storage.
• Do not add more low-acid ingredients (such as onions, peppers, garlic) than specified in recipe.
Doing so may result in an unsafe product.
• Do not over-season with spices. Spices tend to be high in bacteria and may make canned goods
unsafe.
• Do not add butter or fat. Fats don’t store well and may increase the rate of spoilage.
• Use only USDA recommended thickeners – never use flour, starch, pasta, rice, or barley.
• Add acid (lemon juice, vinegar, or citric acid) when directed in the recipe – especially to tomato
products. If necessary, add sugar to balance the tart taste.
Your One Touch Quick Pot is designed to accommodate a specific number of pint sized jars per
session. Suggest using Jars with self-sealing lids.
JAR CLEANING
Always wash empty jars in hot water with soapeither by hand or in dishwasher. Rinse thoroughly.
Scale or hard water films on jars are easily removed by soaking jars for several hours in a solution
containing 1 cup vinegar (5% acidity) per gallon of water.
CANNING GUIDE
CAUTION: Improper canning can lead to serious health consequences. It is important to read this
guide carefully and follow all steps to ensure that food is processed to preserve its nutritional value
and is safe for consumption.
The canning process allows for preparation and preservation of all your family’s favorites, includ- ing
fresh and cooked fruits, vegetables, meats, jams and jellies. Canning is a great way to bring “out-of-
season” foods to the table easily and less costly.
A. PRESSURE CANNING
WHY PRESSURE CANNING?
• Pressure canning is suited for all foods, particularly those containing little acid, such as vegetables,
meat, and seafood.
• Safety Precaution: Use the exact time, temperature, and method specified in the recipes to protect
food from harmful bacteria, mold, and/ or enzymes. Altering times given in a recipe may destroy the
nutrients and flavor in foods. Food enzymes can promote the growth of mold and yeast, which in turn
will cause food to spoil a temperature of 212° F with steam canning methods can destroy these
agents. However, other contaminants, such as salmonella, staphylococcus aureus, and clostridium
botulinum – the cause of botulism – may develop. Killing these harmful bacteria requires a tempera-
ture of 240° F, which is provided only by the pressure canning process.
Error Code Cause of Error Solution
Model
Number
BGMP-9131 220-240V
50/60Hz 1500W AF
1200W PC 6 qt. 0–80 kPa 80–90 kPa
Supply
Power Rated Power Capacity
of Inner Pot Working
Pressure
Safety
Working
Pressure
E1 Bottom sensor open Contact Customer Service*
E2 Bottom sensor short circuit Contact Customer Service*
E3 Unit has overheated Let the Unit cool down before use
E4 Pressure switch malfunction Contact Customer Service*
LID Wrong Lid Attach the correct Lid before use
Symptom
Cannot Open Lid
Lid Does Not Lock
Cannot Open Lid after
Pressure is Released
Air Escapes from Rim of Lid
and Pressure will Not
Increase
Air Escapes from Float
Valve During Operation
Float Valve Does Not Rise
Unit Turns Off Unexpectedly
Display Reads “LID” and
Lid does not open
Possible Cause
Inner Lid Rubber Gasket is not properly
installed
Float Valve and Pressure Release Valve
are still raised
Lid is put on incorrectly
Inner Lid Rubber Gasket was not installed
or was not installed properly
Food residue remains on Inner Lid Rubber
Gasket
Inner Lid Rubber Gasket is damaged or
worn out
Food is stuck on Float Valve Rubber
Gasket
Float Valve Rubber Gasket is worn
Appliance is not filled with enough food
Air is escaping from rim of Lid and/ or
Float Valve not assembled correctly
Appliance is overheated
Lid not positioned correctly or not fully
Lid is put on incorrectly
Solution
DO NOT FORCE OPEN.
Reinstall Inner Lid Rubber Gasket.
Ensure the Pressure Release Valve is open, the
Steam Release Switch is in the Open position, and
you have let go of the Steam Release Switch.
CAUTION: Hot steam may be released during this
process. Do not place face near valve opening.
Read Instruction for Use, specific to Lid placement.
Install Inner Lid Rubber Gasket.
Clean Inner Lid Rubber Gasket.
Replace Inner Lid Rubber Gasket. Contact
Customer Service for assistance (see the back of
the manual for contact informa- tion). for
replacement parts.
Clean Float Valve Rubber Gasket
Replace Float Valve Rubber Gasket. Contact
Customer Service for assistance (see the back of
the manual for contact information
Check recipe for proper quantities of solids and
liquids.
Contact Customer Service for assistance (see the
back of the manual for contact information).
Float Valve should be able to move up and down,
stopping only when its Rubber Gasket meets the
Lid interior. Ensure that its Rubber Gasket is clean
and the Float Valve can move freely.*
Unplug and let the Unit cool for 30 mins. in order to
reset.
Adjust Lid by following ATTACHING LID in
PREPARING FOR USE. NOTE: Non-pressure
programs require the Glass Lid and not the main
Lid.
DO NOT FORCE LID OPEN. Unplug and then let
the Unit cool down. Then, attempt to remove the
Lid again.
EN
TROUBLESHOOTING
*NOTE: If necessary to reassemble Float Valve (see FLOAT VALVE ASSEMBLY).
50
EN
49
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