6
6
3
5
2
7
4
1
Fig.1.
Knowing your oven
Fig.1.
Your oven can be used only to bake pizzas or similar dishes,
such as bread or focaccia and for gastronomy products.
Its main parts are:
1 Cooking chamber in stainless steel
2 Chimney to vent any cooking fumes
3 Cooking surface in refractory bricks/ rusticated surface
4 Power cable inlet
5 Face in stainless steel
6 Control display
7 Electrical compartment ventilation slots: keep them always
clean and clear.
The temperature in the chamber is controlled by boards that
switch the heating elements on and off to keep the set tem-
perature constant.
The oven can manage separately the powers:
• of the bottom part of the oven chamber;
• of the top part of the oven chamber.
Preparing to use the oven
Clean the oven and any accessories accurately, both external-
ly and internally, following the instructions in the dedicated
chapter rigorously.
Maintenance and cleaning
- page
27
.
Switch the oven on:
on first use
, please set the temperature to
150°C
for at least
8 hours, placing no food inside
. During all
this time we recommend you keep the chimney flue fully open.
In this first phase, because of the humidity evaporating from
the insulating materials, the oven will give out unpleasant
smells and fumes that will gradually disappear during the fol-
lowing operating cycles.
To switch the oven on and set its parameters, refer to:
Use
- page
10
Basic notions
The first day of use is considered as a running-in period: during this time the refractory surfaces and insulating materials keep
releasing humidity until they dry out completely. Over time, as materials dry out, cooking will become perfect.
Some parts of the appliance may reach high temperatures. We recommend you avoid touching surfaces and do not get
materials either flammable or sensitive to heat near the appliance.
Do not rest objects on the oven, above all if built in material sensitive to heat.
Take care and use personal protection equipment (i.e. gloves) when putting food into the cooking chamber or getting it out.
