Doyon TLOIG, User Manual

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A8
OPERATION
1. Turn on the ventilation system if necessary.
2. Turn on the oven.
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The red pilot light should light up;
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The inside lighting should light up;
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The blowers come on and the rack support starts to rotate if the door is closed properly.
3. Adjust the thermostat to the desired temperature.
4. Preheat function can be used as needed. (see Preheat Instructions)
5. Open the door two inches wide and wait until the blowers stop. Load the oven as fast as
possible to avoid letting out too much heat. When the door is open, the rack support continues
to turn and stops at the position where you can insert the rack.
The temperature will drop. It is perfectly normal as it needs a lot of heat to resume, because of
the introduction of cold air and cold material in the oven. You will realize that this has no
influence on the oven cooking quality which is excellent on all aspects.
6. If required, start the steam cycle immediately after loading. Set the steam timer and press
START. Ex:20.00 = 20 seconds.
A water spray comes in the blowers and in the oven walls. The water vaporizes in the heat and
spreads uniformly in the oven.
If required, to allow the steam to evacuate, the user can open the steam evacuation trap located
in the chimney, by using the handle on the right front top of the oven. This trap should be
closed after being used to keep heat inside the oven. We suggest you to open the trap 2 or 3
minutes after having injected steam, open it for 15 seconds and then close it.
A waiting cycle follows, then the blowers and the burner stop for a moment (approximately 45
seconds).
The blowers come back on and the burner starts.
7. Wait until the products come to a light-medium brown. If desired, you can use the baking
timer on the front panel. Adjust the time and press the start button. Ex: 2015 = 20 minutes and
15 seconds.
NOTE: The timer does not shut off the oven at the end of its cycle. It simply activates the
buzzer.