23
EN
9.0 MAINTENANCE
All external stainless steel parts should be:
1 - cleaned with clear, soapy water;
2 - rinsed with water;
3- dried thoroughly.
It is absolutely forbidden to use scrapers, metal soap pads and other common steel tools as they could besides
scratching the surface, deposit iron particles that, oxidizing would cause rust to form.
DO NOT WASH THE APPLIANCE WITH JETS OF WATER
DO NOT USE PRODUCTS TO WASH THE STAINLESS STEEL PARTS, WHICH CONTAIN CHLOR (BLEACH,
CHLORINE ACID) EVEN IF WATERED DOWN.
The oven cooking chamber must be cleaned from residues of food and fat at the end of each cooking process.
The juices and fat that drip from the food and fall to the bottom, are conveyed to the drain in the centre. To clean the
oven, use a degreasing product suitable for stainless steel, a spray-on product for instance, that covers all areas,
especially the back of the suction conveyor.
The fan must be kept clean to avoid grease and fat from depositing on the blades causing motor revolutions to de
-
crease leading to a reduction in the flow of air and dangerous mechanical stress to the motor itself.
When the appliance is not used for long periods of time :
1.
Turn the main switch off
2.
Close the water on-off valve (both installed upstream from the oven);
3.
Leave the door open so air can circulate and prevent bad odors;
4.
With a cloth spread a thin protective layer of Vaseline oil on all stainless steel surfaces;
9.1 WHAT TO DO IN CASE OF A BREAKDOWN AND/OR EXTENDED PERIOD OF NON USE
If the oven does not work properly, breaks down or if the safety thermostat triggers, switch the oven off, disconnect the
electricity and water supply and notify the technical assistance service.
All work of installation, maintenance and repairs should be carried out exclusively by qualified and authorized
personnel.
10.1 REMEDIES TO COOKING HITCHES
If cooking is uneven:
Check that there is at least 3 cm between the food cooking and the tray above it: if there is less space it will not allow
correct ventilation of the food to be cooked. Make sure that the foods to cook are not against each other which would
prevent correct ventilation between them.
Cooking temperature might be too high, try with a lower temperature. If the food cannot stand direct contact with the
hot air it must be put in suitably deep G.N. containers.
If the food is dry:
Reduce cooking time.
The temperature must be adequately lowered. Remember that the lower the temperature is the less weight will be lost.
The combined cycle for a humidity rich cooking environment was not selected.
The food was not greased with oil or juices before it was put in to cook.
ANALOGIC
