Inoksan FKE 220, Instruction Manual

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10

The machine should be fed by 380-400V 3N AC 50-
60Hz network voltage.

Use cable of quality H07 RN-F.

Voltage tolerance should not be more than

10%.

The machine must be earthed as DIN VDE 0100 clause
540.
USER INSTRUCTION

This appliance is designed for professional use and
must only be used by trained personel.

Convection ovens are multifunctional appliances
enabling indirect cooking through blowing hot air,
which is accumulated over the heaters, to the oven
cabinet through fan.

Appliance can cook various kinds of foodstuff.
Furthermore, you can heat previously cooked or frozen
foods till the eatable heat.

The selection of tray dept in convectional ovens is very
important. For example; for yeasted dough types your
tray must be holed and have 20mm dept, a normal tray
without hole and with 20mm dept must be selected for
pastry. For watery and sauced foods, trays having depth
between 40-65mm must be selected. Tray selection and
the maximum capacities of the trays are stated in table
“T2”.
In order to enable the hot air circulation, we
recommend you to not use trays having more depth
than 65mm.

Before you put the dish going to be cooked in the
device, please pre-heat the oven by adding 60
0
C (140F)
heat to the selected heating degree. However,
regardless the product to be cooked, it is preferable to
make pre-heating at 235
0
C. (455F) for example; if you
are going to cook vol au vent at 190
0
C (374F) for 10
minutes, the oven must be heated to minimum 230
0
C
(446F) . If the materials (tray and product to be
cooked) to put in the oven are cold, they will decrease
the internal heat of the oven. For this reason, please do
not put the food in the oven without pre-heating. You
can check the internal heat of the oven from the control
panel. When “fan + heater on” led is off, this means
that the oven is at the requested heat and you can place
your dish when this led is off. If you place your dish
when the led is on – when the heaters are on – then
different cooking will occur between the trays. Please
pay attention on this subject.

Trays that are appropriate to the dish going to be
cooked must be placed in tray rails. Adequate air
circulation between the frequently placed trays can not
be supplied and there will be differences between the
cooking ways. Trays with 10mm depth (plain or holed),
which are also called patisserie cooker tray, can be
placed in all tray rails for the applications like sable
biscuit from as patisserie dough, Bag Dough, American
biscuit and Italian cookie. However, placing the trays
over another one with leaving one rail empty will
provide the air circulation during the cooking and so
the cooking process will be more homogenous. For a
good air circulation, the space between the trays must
not be lower than 20mm. Please pay attention to this
subject.

Especially during the cooking of yeasted dough and
pastry, press
steam button periodically for to give
steam inside the oven, so the dish will be moisturized
and the shelling will be avoided.

Both during cooking and cleaning, you can use the
lightening lamps. Press
lamp button for this.

For the Chicken grill, Fish grill and Meatball it will be
more appropriate to use the grills instead of trays.
Maximum grill capacities of ovens :

For FKE006-FKE006E : 2 pcs.

For FKE010-FKE010E : 3 pcs.

For FKE022-FKE022E : 5 pcs.

For FKE042-FKE042E : 10 pcs.

When you use the grills or If you want to cook oily
dishes (chicken, pastry, etc…), you must put a tray on
the bottom of the oven to collect the oil and liquids of
the dishes and do not forget to put a little water on the
tray.

Pay attention that the trays should be at the same level
and properly replaced in the oven. Otherwise, the
cooking will be different. (Only for FKE022 and
FKE042)

The oven chariot has to be placed carefully right in the
middle of the oven's interior. For this purpose, stoppers
are fixed onto the oven's bottom. Push the chariot over
the rail, unless it bumps against such stopper. (Only for
FKE022 and FKE042)

Cooking and capacity examples for FKE042 :

When 20mm deep, perforated GN2/1 trays are used for
baking different kinds of yeast doughs, one tray may
take about 25-30 loaves of bread, depending on the
respective loaf weight. However, it is not possible to
bake bread in this kind of ovens which has a weight of
over 180 grams per loaf. In this case, when 10 trays of
those which take 25 loaves of bread each, are put into
the oven, its capacity will be 250 loaves of bread in one
baking. The baking time is 18-20 minutes.

However, the 20mm deep, non-perforated GN2/1 trays
which are used for baking different flaky pastry, may
vary according to the kind of such pastry. It is possible
to bake an average of 35-40 servings of flaky pastry on
one baking tray. In this case, oven's capacity will be
sufficient for 350-400 servings. The baking time varies
between 20 and 35 minutes, depending on the
characteristics of the dough and the other ingredients
used.

40/65mm deep GN2/1 trays which are used for oven-
coocked dishes, take e.g. 40 chicken thighs with sauce,
and the cooking time is between 75 and 80 minutes. In
this case, when the oven is working with full capacity, a
meal for 400 persons may be cooked at one time.

65 mm deep GN2/1 trays which may be used specially
for cooking pulses, dishes which are cooked in their
own juice, contain 60 servings each. When seven trays
are cooked at the same time in the oven, you will have
420 servings prepared at one time.
For other models and detailed information please see
table “T3”.

The average capacity of ovens :

for FKE006-FKE006E : 60 portions/hour

for FKE010-FKE010E : 100 portions/hour

for FKE022-FKE022E : 200 portions/hour