Page 1
GRANAT
INSTRUCTIONS FOR USE
GRANAT
Stainless Steel Pressure Cooker
Page 2
Quick info
2
1. People not familiar with the use of this pressure cooker
should not be allowed to use it.
2. Never leave the pressure cooker unattended while under
pressure.
3. If you use this pressure cooker when children are in the
vicinity, please be particularly careful.
4. Use this pressure cooker only for the purpose of fast
cooking, for which it was designed.
5. On each occasion before use, check the cleanliness and
function of the safety valve, pressure-regulation valve as
well as sealing ring.
6. Pressure will build up during the cooking process. It is,
therefore, important to close the lid tight before using the
cooker and to carefully read the notes on use and safety
in the Instructions for Use because wrong use may lead to
personal injuries or damages to the cooker.
7. This pressure cooker is not provided with a pressure
indicator. Please observe the steam emission from the
pressure-regulation valve – this is the indicats successful
pressure build-up in the cooker.
8. Never exceed the specied minimum ll capacity
(= liquid + cooked food)
9. Never exceed the specied maximum ll capacity.
(= liquid + cooked food)
10. Only use the pressure cooker on heat sources that are
specied in the Instructions for Use.
11. Under pressure, the pressure cooker must never be
used for roasting or frying using oil.
We are delighted that you
have selected our quality
product.
Before using your new
pressure cooker, please read
these instructions for use
carefully and completely.
Please note that improper
use may possibly lead to
damages.
Before rst use, read these instructions including
their notes with care and keep them stored for future
reference!
The following pictograms are
used on our product:
Read the operating
instructions.
Heed the warning and
safety information.
Page 3
Quick info
3
12. Never use the pressure cooker in a baking oven as it
may become damaged.
13. Heed the extra notes on preparing special foodstuffs
in the Instructions for Use described in the «Safety
Notes`section».
14. Always touch the hot pressure cooker by its handles.
15. Never force open the pressure cooker. Before opening
the pressure cooker, make sure that the pressure has
been completely relieved. (See further formation in the
Instructions for Use).
16. When releasing the steam, keep hands, head, and body
out of the way of the steam.
17. The pressure cooker’s lid and other parts are not
dishwasher safe.
18. Exclusively use ORIGINAL spare parts.
19. If repairs are necessary, please contact our customer
service department. (s. overleaf)
20. Spots on the bottom of the pressure cooker can be
easily removed using lemon or vinegar. In case of lime
stains proceed acc. to page 11, please.
21. On no account should you use scouring agents or wire
wool for cleaning.
22. Carefully keep these Instructions for Use.
So enjoy your pressure cooker and its savoury
results.
Page 4
Quick info
4
Slide sliding locking-catch
forward using your thumb. Slide
handles of the lid and pressure
cooker away from each other,
remove lid.
2.) To close
Circular symbol on lid and
handle of pressure cooker
should opposite each other.
Push the handles of both the
cooker and the lid one over the
other, the pressure cooker is
now closed.
3.) Fill in the food to be
cooked observing the
minimum amount of liquid of
approx. 3/8 litres (see page 12
+ 14)!
The minimum liquid and
cooking material lling level
should be at least 1/3 of the
pressure cooker capacity.
Now add the cooking material.
If food tends to swell, expand or
produce foam, ensure cooker is
only half full. With all other foods,
ensure cooker is only lled to a
maximum level of 2/3.”
(see page 12)
1.) To open
1.
2.
Page 5
Quick info
5
7.
4.) Setting the pressure stage
1 = Gentle cooking
2 = Fast cooking
5.) Set oven to top cooking
level
6.) Pressure cooking starts
Set oven to the lowest cooking
level once seam escapes from
the valve. The cooking time
will now commences (see
table on page 20/21).
7.) Cooking time over
Switch off oven!
8.) Slowly steam off step-bystep ...
... or wait as per recipe till the
pressure is relieved.
Do not directly switch from
position II to position , but
rst of all turn from position II
to position I, wait a couple of
seconds and then switch to
position .
You may directly switch from
position I to when using
cooking setting position I.
Warning: The escaping steam
is extremely hot (see page 17)!
Other methods to reduce the
pressure are described on page
17.
9.) Open the pressure cooker
Wait until all steam has escaped,
then you may switch of the
pressure cooker.
The lid may be removed.
WARNING: Never use force to
open the lid.
4. 5.
6.
9.
8.
Page 6
Contents
6
Quick info Page 2 - 5
Contents Page 6
Steaming with the pressure cooker Page 7
Description of the pressure cooker Page 8 - 10
Notes on safety Page 11 - 13
Cooking with the pressure cooker Page 14 - 16
At the end of the cooking time Page 17
Cleaning and maintenance Page 18 - 19
Questions and answers Page 19 - 20
Cooking instructions Page 20 - 22
Notes Page 23
nominal ll capacity max. 2/3 pan dia.
6,0 litres 4,0 litres 22 cm
Page 7
Steaming with the pressure cooker
7
This pressure cooker offers you many
advantages:
The pressure-regulation valve adjustable in two steps.
Instructions in recipes and cooking time tables can only
ever be guidelines. Therefore, this pressure cooker has a
pressure-regulation valve with two pressure stages. This has
the advantage that, according to size or amount of the food
to be cooked, you can set the pressure individually in the
cooker using the valve.
Please consult the cooking times table at the end of this
instruction booklet for basic settings.
You will cook more healthily.
Your food will be prepared especially gently by cooking it for
a shorter time and in the oxygen-free steam. Every minute
you save means a saving of important vitamins, nutrients
and minerals.
Your cooking will taste better. By cooking without
oxygen, the avour and natural colouring of your
vegetables will to a very large extent be preserved.
You will cook more quickly, and save time and energy
Using this pressure cooker you will save up to 70% of the
time you have previously spent on cooking. In addition,
you will save energy, up to 60 % on dishes with a longer
cooking time and between 30 % and 40 % on dishes with
shorter cooking times.
To a large extent, cooking smells and cooking
vapours will now disappear. Look after your pressure
cooker well, and you will enjoy your pressure cooker
for a long, long time.
So please read these Instructions for Use carefully
and completely.
To guarantee both its safety and long service, this pressure
cooker is manufactured to extremely high standards, and
only the best materials are used. We hope you will obtain
plenty of enjoyment from its use.
electric
ceramic induction
gas
Page 8
Description of the pressure cooker
8
3
7
1
8
6
5
7
9
2
4
The pressure-regulation valve for continuously-variable
cooking settings. The valve keeps the pressure and
temperature at the desired setting automatically:
Position «gentle cooking» (60 kPa) approx. 113 °C
Position «fast cooking» (100 kPa) ca. 120 °C
Position for gradual release of pressure
Position for cleaning the valve
Safety pressure amounts to 1,7 bar (170 kPa) (valve
opens and releases pressure), maximum permissible
pressure for this pressure cooker: 3,0 ba / 300kPa.
1 Pressure-regulation valve 6 Lid with sealing ring
2 Red safety valve 7 Handles with ame protection
3 Sliding locking-catch 8 Cooker pot
4 Safety window 9 Thermal sandwich base
5 Locking markings
Page 9
Description of the pressure cooker
9
2
2
3
4
The safety valve:
While pressure in the cooker is building up, the RED
pressure indicator is visible and the cooker is locked
(never attempt to open it using force).
If the pressure indicator is not visible, the cooker is no
longer under pressure. It can then be opened.
If for any unexpected reason the pressure-regulation valve
does not release steam as it should, the valve will open in
accordance with the prescribed values.
The sliding locking-catch:
When the lid is closed, the sliding locking-catch clicks
audibly into place. The lid can then only be unlocked by
pressing the locking-catch in the direction of the cooker
body.
Warning: Let pressure cooker steam off before – never
attempt to open it using force!
The safety window:
An additional safety element is the safety window let into the
top of the lid. If there is excessive pressure in the cooker,
the sealing ring forces its way out through this window, and
the steam can escape.
Page 10
Description of the pressure cooker
10
5
6
8
9
Fits all oven types.
The locking system:
Place the lid on the cooker in such way that the locking
markings are opposite each other and slide lid and cooker
handles one above the other. The sliding locking-catch
clicks audibly into place.
As a pressure cooker generates very high pressure and hot
steam temperature, under the subject OPENING please
be certain to observe the instructions on page 14 of these
Instructions for Use.
The lid with sealing ring:
Sealing rings are subject to wear-and-tear, and must be
replaced when necessary.
Important: You should only use our own original
sealing rings.
The pot:
This pot – with its attractive, timeless design – is made of
high-quality, rustless 18/10 stainless steel, is easily cared
for and – WITHOUT ITS LID – may also be cleaned in the
dishwasher.
Without its lid, it may also be used as a normal saucepan.
The thermal sandwich capsule base:
A super-strong base for all hob types. It is absolutely stable,
guarantees best heating characteristics and saves energy.
electric
ceramic
induction
gas
Page 11
Notes on safety
11
Before rst using the pressure cooker, please read
these instructions.
The pressure cooker and pressure cooker lid should be
cleaned thoroughly using hot water on each occasion
before use.
If after the rst boiling, white spots should form on the
bottom of the cooker, these are caused by extreme
hardness of the water.
These spots can easily be removed either using vinegar or
descaler. On no account should you use abrasive cleaners
or wire wool for cleaning. This also applies for cleaning the
stainless steel exterior.
Please check that the pressure-regulation valve and
the pressure indicator are freely moveable.
People not familiar with the use of this pressure cooker
should not be allowed to use it.
If you use this pressure cooker when children are in the
vicinity, please be particularly careful.
This pressure cooker may only be used for the purpose of
fast cooking, for which it was designed. It may only be used
as a «normal» saucepan without a lid. Please never use it in
a baking oven or in a microwave.
The pressure cooker may only be placed on the appropriate
hob for its size. When using full power to heat it, always
keep it under observation.
When using it on the an electric hob, the hotplate must be
less than or equal to the diameter of the cooking pot.
When using it on a gas stove, the ame ring must not exceed
the base diameter.
A too large gas ame may damage the handles.
When using it on a ceramic hob, make sure the bottom of
the cooking pot is clean and dry.
Never touch the outside of the pressure cooker during the
cooking procedure, as you may burn yourself.
Page 12
Notes on safety
12
If the pressure cooker is still hot, it must only be touched
or moved with great care, and by using the handles on the
pressure cooker itself; not the handle on the lid.
The pressure cooker must never be used without liquid,
otherwise it may be damaged.
The minimum amount of liquid should be approx. 3/8
litres, irrespective of the amount of the food to be
cooked!
The pressure cooker should be lled at least 1/3 incl.
the food to be cooked.
The pressure cooker must never be lled more than 2/3-full,
or when cooking food which wells up or bubbles strongly
(e.g. rice or pulses) not more than half-full. These foods
should rst be brought to the boil in the uncovered pressure
cooker and then skimmed before the lid is closed.
Under pressure, the pressure cooker must never be used
for roasting or frying using oil.
When preparing e.g. sausages with an articial skin,
this must rst be pierced. If the skin is not pierced, it will
expand under pressure and may burst. Any splashes thus
occasioned may cause burns.
If you have cooked meat with the skin on which is swollen
after cooking, do not pierce it but let it go down. Otherwise
you might burn yourself.
You should not pressure-cook foods which tend to cause
foaming, such as apple purée, rhubarb, spaghetti, rolled
oats or other types of cereals. As these foods can be swirled
upwards during cooking, there is a risk of the cooker valve
becoming blocked.
If the contents are mushy, the pressure cooker must be
agitated gently before opening it.
During cooking, bursts of steam will be given off vertically
from the centre of the regulator valve.
Please take care that you do not come into contact with this
hot steam.
Page 13
Notes on safety
13
During the cooking process, the safety devices must not be
interfered with.
When the pressure cooker is under pressure, force must
never be used in an attempt to open it.
The pressure cooker must be allowed to cool down before
it is opened. Steam pressure must be completely released,
otherwise it will not be possible to open the cooker. Please
heed the opening instructions (page 16).
Do not undertake any modications to the safety devices;
otherwise there is risk of scalding. When releasing the
steam, keep hands, head and body out of the way of the
steam.
Please, use only the plastic handles to move the cooker,
and if necessary, use oven gloves or other protective
clothing.
You should only use original accessories and spare parts or
lids and pans as designed for these pressure cookers.
Pressure cookers or accessories which are deformed
or damaged in any way should not be used in any
circumstances.
If repairs are necessary, please contact our customer
service department.
Before cooking
Before each use, make sure that the safety locking
system, the pressure regulator and the sealing ring are
all clean and functioning properly.
Particularly ensure that the safety valve on the
underside of the lid (A) can be moved («waggles»).
The pin (B) should be checked for free motion (against
spring pressure) using a pointed object.
(A)
(B)
Page 14
Steaming with the pressure cooker
14
Fill the pan with sufcient liquid to generate the necessary
steam (water, sauce or stock).
WARNING: always add adequate liquid. NEVER let the
pressure cooker “cook dry”.
Now add the cooking material.
Liquid and food to be cooked should ll at least 1/3 of the
pot `s capacity.
Maximum 1/2 full for foods that expand or tend to foam.
Maximum 2/3 full for all other foods.
Please observe the ller scale inside the pan.
Please check that there is adequate space between the
food to be cooked and the lid with safety valves.
Note:
So that the base of the cooker is not corroded by salt, you
should only add salt to water which is already boiling, and
stir it gently.
Now put the lid on the cooker.
To do this, place the lid on the cooker so that in such way
that the locking markings are opposite each other and slide
lid and cooker handles one above the other. The sliding
locking-catch clicks into place.
The steam insert:
Put the wire stand onto the bottom of the pot and place the
steam insert onto the stand. Pour just enough liquid into the
pot so that its level will just be under the insert. Foodstuffs
meant for stewing or steaming may now be put into the
insert and will cook through the ow of developing vapour.
The foodstuffs will remain tender and juicy by this method
of preparing it. Using the steam insert is signicantly
contributing towards a healthier diet because watersoluble vitamins and nutrients will be preserved and by
Page 15
Steaming with the pressure cooker
15
Setting the desired cooking level:
Position 1:
Gentle cooking stage approx. 113 °C
for steaming and stewing more delicate foods such as
vegetables, sh, fruit, ...
Position 2:
Fast cooking stage approx. 120 °C
for cooking and braising e.g. meat, soups, stews, ...
Cooking time table Page 21 – 22
Pressure cooking is so easy...
Select the desired cooking level with the help of the
pressure-regulation valve:
Set pressure stage
1 = Gentle cooking
2 = Fast cooking
Set oven to top cooking level
Place the pressure cooker with preset cooking setting on
the correct source of heat, and turn this up to full power.
The red pin on the safety valve will become visible with
increasing pressure. From this point on, the pot must not
be opened
Page 16
16
Steaming with the pressure cooker
Depending on how full the cooker is, it will take several
minutes until the preset cooking stage has been reached.
This is the case as soon as steam starts to escape
permanently from the pressure-regulation valve.
The actual cooking time only starts
from this moment.
Only at this point should the source of heat be turned
down to a lower stage.
In this way, you avoid unnecessary consumption of energy
and the risk of the cooker boiling dry.
At the end of the cooking time ...
Switch off oven!
Now start slowly steam off step-by-step ...
Turn the pressure-regulation valve from the preselected
pressure stage to stage . Please note at pressure stage
II: First turn down to stage I and then switch further to
stage after a couple of seconds.
Warning: : The escaping steam is very hot – protect
yourself from burns and scalding by keeping away your
face, body and arms from the steam.
(see pages 12/13).
Opening the pot
Wait until all steam has escaped, at which point you can
switch off the pressure cooker. The lid may be removed.
WARNING: Never use force to open the lid.
Page 17
End of cooking time
17
Gradually and slowly turn to
position “ “!
The heating source is turned off when cooking time is
nished, and the pressure in the cooker must be released.
Take the cooker away from the hob, and place it on a
suitable surface. There are the following 3 options for
releasing the pressure:
1.) Let it cool down:
Wait until the red pin on the safety valve has completely
disappeared. This is the recommended method for
foods which are mushy or tend to foam.
2.) Gradual release of pressure:
Turn the pressure-regulation valve slowly to
this position:
WARNING: The escaping steam is extremely hot. The
steam escapes vertically, so please do not hold your hands
above the valve. Wait until all the steam has escaped, and
the pressure indicator is no longer visible. This method is
not suitable for foods which are mushy or tend to foam.
3.) Quick release of pressure:
Hold the cooker under cold running water and let cold water
slowly run over the lid – not over the plastic parts – until
the red pin on the safety valve has dropped completely out
of sight. Please do not place the pot into water. The pot is
depressurised when the red pin has dropped completely out
of sight. Now set the pressure-regulation valve to position
“ “. Once all steam has escaped, you can then switch off
the pressure cooker. The lid may be removed.
WARNING: Never use force to open the lid, and never
interfere with the safety systems. The cooker can only be
opened when it is no longer under pressure.
Reinigung und Wartung
Clean your pressure cooker after every use with hot water
and washing-up liquid. Please do not use any scratching,
abrasive or caustic cleaners, or any that contain chlorine.
The cooker can also be cleaned in the dishwasher without
its lid. The lid should always be cleaned by hand.
Cleaning and maintenance
Page 18
18
Cleaning and maintenance
Please note:
the pressure cooker`s lid is not
dishwasher safe.
Cleaning and replacing the sealing ring:
To clean the sealing ring, rinse it under hot running water
and dry it. As soon as the sealing ring becomes hard (when
it begins to turn a brown colour), it should be replaced.
The safety valve
Only needs – along with cleaning the lid – to be run through
and rinsed with running water. It can also be tested clear by
using a pointed object.
Cleaning the pressure regulator valve:
Remove the plastic top. To do this, press the
valve down and turn it completely to the left position:
The valve can now be lifted off and removed upward from
its catch. Clean by running under water and reinsert into
catch.
Please ensure that the grooves on the valve are put
into the appropriate holders.
You should store the pressure cooker after cleaning and
drying it in a clean, dry and protected environment. Do not
put the lid on and do not lock it, but store it with the lid
upside down on the top of the pot, for example.
Page 19
Questions and answers
19
When it takes a long time to come to the boil:
• The source of heat is not hot enough
• Turn up the source of heat to maximum
If the red pin on the safety valve does not rise, and steam does not escape from the
valve during cooking:
• This is perfectly normal in the rst few minutes (pressure build-up)
• If this persists, check whether:
• The source of heat is hot enough; if not, turn it up
• There is sufcient liquid in the cooker
• The pressure regulator valve is not set at „
“
• The pressure cooker is properly shut
• The sealing ring or the rim of the cooker is damaged
When the red pin of the safety valve has risen during cooking and steam is not
escaping from the pressure regulator valve:
• Hold the pressure cooker under cold running water to release the
pressure
• Open the pressure cooker
• Clean the pressure regulator valve and the safety valve
When the steam escapes from all around the lid, check:
• Whether the lid is properly closed
• Whether the sealing ring is properly tted
• The condition of the sealing ring (if necessary, change it)
• Cleanliness of the lid, the safety valve, and the pressure-regulation
valve
• That the rim of the cooker is in good order
When the lid cannot be opened:
• Check whether the safety valve has dropped completely; if not, release
the pressure.
• If necessary, cool the pressure cooker off under cold running water
When the food being cooked is either not fully cooked or overcooked, check:
• The cooking time (too short or too long)
• The hotplate output
• That the pressure-regulation valve is correctly set
• The amount of liquid
When the food being cooked is burned on in the cooker:
• Leave your pressure cooker to soak for a good time before cleaning it
• Do not use any caustic cleaners, or cleaners containing chlorine
When one of the safety devices is triggered:
• Turn off the source of heat
• Allow the cooker to cool down
• Open it
• Check the pressure regulator valve, the safety valve, and the sealing
ring and clean them
When the handles are loose on the cooker:
• Retighten screws using a screwdriver
Page 20
20
Questions and answers / Cooking instructions
Every time you cook, always make sure that the correct
amount of liquid is added – you must never “cook dry“.
Please ensure that the cooker is never lled more than 2//3
full.
Please read the corresponding instructions in these
Instructions for Use.
Different cooking times will also depend on the quality and
size of the food to be cooked. For this reason, the times
given below are only approximate.
After a time, you will accumulate enough experience yourself
to know exactly how long you must cook your food.
It is not necessary to defrost deep-frozen foods in advance.
It is sufcient to lengthen the cooking times slightly.
Soups and stews with braised meat:
Where cooking times of the different ingredients do not
vary too much (e.g. for meat and vegetables), the meat is
browned and then the vegetables are added with the water.
When cooking times vary widely, interrupt the meat cooking
and add the vegetables and water for the last few minutes.
In this way, the meat and the vegetables will nish cooking
at about the same time.
For soups and stews you should note: that foods which
tend to foam up must be brought to the boil in an uncovered
pressure cooker, and should be skimmed off before you
close the cooker. When cooking is nished, please let the
steam escape slowly, or leave the pressure cooker to cool
down.
Page 21
Cooking instructions
21
SOUPS COOKING TIME RAPID COOK
Bean soup 20 min 2
Pea soup (not soaked) 20–25 min 2
Vegetable soup 4–8 min 2
Semolina soup 3–5 min 2
Goulash soup 10–15 min 2
Potato soup 5–6 min 2
Bone marrow soup 20–25 min 2
Minestrone 8–10 min 2
Rice soup 6–8 min 2
Beef tea 35–40 min 2
Boiling chicken 25–35 min 2
Tomato soup with rice 6–8 min 2
STEWS COOKING TIME RAPID COOK
Cabbage stews 15 min 2
Lentil (soaked) 13–15 min 2
Bavarian Pichelsteiner 20 min 2
Serbian beef stew 8–10 min 2
VEGETABLES COOKING TIME GRADUAL COOK
Cauliower 3–7 min 1
Peas, green 3–5 min 1
Carrots 3–7 min 1
Stuffed capsicum 6–8 min 1
Mushrooms 6–8 min 1
Beetroot 15–25 min 1
Cabbage types 5–15 min 1
Spinach 3–4 min 1
RAPID COOK
Beans 6–10 min 2
Potatoes 6–8 min 2
Potatoes (unpeeled) 6–12 min 2
Celeriac 12–15 min 2
Vegetables:
The ner the vegetables are cut up, the shorter their cooking time will be.
On the other hand, if you prefer them “crunchy”, their cooking time is
shorter. The more veegetables you cook, the longer the cooking time will
be.
Suggestion: it is better to undercook – extra cooking is always possible.
Page 22
22
Cooking instructions
MEAT COOKING TIME RAPID COOK
Knuckle of pork 30-40 min 2
Goulash 15-20 min 2
Minced meat 5-10 min 2
Chicken 20-25 min 2
Veal, sliced 6 min 2
Veal, roast 15-20 min 2
Veal fricassee 5 min 2
Turkey leg 25-35 min 2
Beef roast 40-50 min 2
Rib of pork 10-12 min 2
Meat roulade 15-20 min 2
Braised marinated beef 30-35 min 2
Roast pork 25-30 min 2
Knuckle of pork (Bavarian style) 25-35 min 2
Braised venison 25-30 min 2
Meat:
Meat is brought to the boil in the uncovered pressure cooker. The necessary
liquid is then topped up on deglazing. Pieces which are too large should
be cut up and browned individually, then laid over one another to complete
cooking.
FISH COOKING TIME GRADUAL COOK
Steamed sh with potatoes 6-8 min 1
Fish in white wine sauce with
potatoes 6-8 min 1
Cod 4-6 min 1
Fish (fresh):
Cook with adequate liquid, according to amount. Since sh stock is
extremely sticky, the lid should be removed as soon as the pressure
indicator has completely disappeared.
Frozen food:
The otherwise long times needed for defrosting shrink to minutes, but still
depend on type and amount of the food to be defrosted. Defrosting in
the pressure cooker preserves the vitamins, minerals and avours of your
food.
Page 23
Notes
23
Page 24
GRANAT
IMPORTANT!
When any parts are replaced, only our own ORIGINAL spare
parts designed for this pressure cooker may be used.
If repairs are necessary, please contact our customer service
department. Repairs may only be undertaken by authorised
repairers.
CONDITIONS OF WARRANTY
The warranty period is 3 years and shall be valid from the
date of purchase. Please, keep the receipt as proof of
purchase.
Defective appliances can be returned to the service address
stated below on a freight collect basis. You will then receive
a new or repaired appliance free of charge.
After the warranty period has expired, you have also the
possibility to return the defective appliance to the address
stated below for repair. Repairs after the warranty period
has expired will be charged.
Your legal rights will not be limited by this warranty.
EC Declaration of Conformity
B/R/K Vertriebs-GmbH
conrms that the pressure cooker comply with the
following harmonised EC Directives:
97/23/EG (Module B)
DIN EN 12778
Customer service
B / R / K Vertriebs-GmbH
Westring 340
42329 Wuppertal / Germany
Tel.: +49 (0)202 283 77-0
Fax: +49 (0)202 283 77-91
E-Mail: info@brk-germany.com
08/2009/B/GB
If you order spare parts, please state:
MODEL: Granat B/R/K 00 09 09
Loading...