TECNOEKA Srl _____________________________________________________________ use and instruction manual
page. 22 __________________________________________________________________________________________
8 Door device
The device interrupts oven operation (interrupting the cooking cycle) every time the door is
opened; when the door is closed the cooking cycle resumes from where it was interrupted.
9 Black-out
When power supply is restored after a black-out, the oven starts working again by pressing key
(the set cooking cycle parameters remain stored).
10 Communicating with the PC
In the lower portion of the control panel (side view) there is a serial port for interactive PC
communication. (Remove the suitable protection to access the serial port).
By connecting a PC with the “wineka software” (optional) to this port, it is possible to transmit
to the oven's “memory” up to 99 cooking programs (recipes) already pre-set (customised) in all
operative parameters; conversely, it is possible to acquire from the oven's “memory” the
existing cooking programs (recipes) already activated.
11. Cleaning
11.1 General cleaning
Before performing any cleaning on the appliance, disconnect the power supply (act on the
safety magnetic circuit breaker) and water supply (close the water cock). Let it cool completely.
The appliance must be cleaned at regular intervals, even daily, to assure best functionality and
lengthening its life cycle.
The appliance also has electrical components inside, for safety reasons it is forbidden to wash it
with water or steam jets especially if aimed at the vents on the metal surfaces of its outer casing
(possible hazardous seepage detrimental to electrical components).
In the event specific detergents (degreasers) are used for cleaning stainless steel, ensure they do
not contain corrosive acid substances (no presence of chlorine even if diluted) or abrasive
substances. Carefully follow the instructions and warnings of the detergent's manufacturer and
take precautions such as using adequate rubber gloves.
Strictly avoid using scouring pads, steel wool and scrapers that may ruin the treated surfaces.
Also avoid prolonged permanence on the steel surfaces of foods containing acidic substances
(lemon juice, vinegar, salt, etc.) which cause corrosive deterioration.
11.2 Cleaning the cooking chamber
Manual cleaning
For hygienic reasons it is good practice to clean the cooking chamber on a daily basis, at the
end of every day the oven is used. Correct cleaning also prevents the formation of corrosive
phenomena inside the chamber, as well as preventing the danger of accidental combustion due
to any grease and food residues accumulated over time.
To aid cleaning remove the side grilles.
The cleaning detergents must not contain abrasive substances or substances of acid/corrosive
nature.
In case of lack of appropriate detergents it is sufficient to clean the cooking chamber with a
sponge soaked in warm soapy water or warm water and a little vinegar..
Rinse with plenty of water (use the suitable shower head if available) and dry well with a soft
cloth.
The side grilles must be cleaned separately and fitted back on.
When cleaning is completed leave the oven door slightly open.
