- 10 -
GB
3.1
COMMISSIONING
CAUTION: For supervised operation only.
After positioning and connecting the oven, the inside is to be cleaned thoroughly. Spray the inside of the oven with a specific
degreasing product (make sure not to use products that can leave residues that smell in the oven). Turn the switch onto the
”convection” function, on the thermostat select a temperature of 90°C and turn the power control onto 2, then operate the
oven for 30÷40 minutes. Turn the oven off and dry with a cloth.
CAUTION:
Never use coarse salt since it would not dissolve completely. In the long run, undissolved salt can cause corrosion
at contact points.
Lower temperatures than static ovens are used, they may be from 20 to 30°C lower depending on the type of food to be
cooked. Two cooking cycles are possible to have different temperatures and humidity levels. Make sure that the food is
placed so as to avoid any modification of the balanced air circulation inside the chamber (max. load approx. 4 kg/GN 1/1).
Warning: when the oven is hot, open the door cautiously since the accumulated steam can scald.
Hot surfaces of the oven: door, glass and front.
3.1.1
DESCRIPTION OF OVEN CONTROLS:
STEAM OUTLET
Discharges the steam outside and therefore controls the amount of steam in the cooking chamber.
To be used according to the food to cook.
VENTILATION TO LOWER OVEN TEMPERATURE
This is used to lower the temperature of the cooking chamber quickly. The fan
also turns with the door open.
CONVECTION COOKING
From 50°C to 270°C this is the fastest cooking method. It offers the opportunity of combining different
cooking methods without altering the flavour, thanks to the hot air evenly distributed in the chamber by
a fan. Ideal for roasting, gratinating, toasting and grilling.
TIMER; MINUTE COUNTER
Sets the cooking cycle times.
INTERNAL TEMPERATURE
Sets the temperature of the internal chamber.
OVEN LIGHT
A lamp inside the chamber lets you see the food while it is cooking. With lengthy cooking processes it
is worthwhile switching off the light.
COOKING CHAMBER HUMIDIFICATION
It is possible to adjust the percentage of moisture in the cooking chamber. It is essential to obtain products
with a low moisture content, such as bread, biscuits and cakes, soft items.
The humidifier is also used to prevent roasts from burning or losing a lot of their liquid.
3.
USER INSTRUCTIONS
