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2.3 Baking
For cooking, pre-heat the oven to the desired temperature before inserting the food. When the
oven has reached the required temperature, introduce the food and check the cooking time. Turn
off the oven 5 minutes before the theoretical time to recover the stored heat.
-
Convection cooking (dry heat) - Switch the oven on and turn the thermostat knob to the desired
temperature.
-
Convection cooking + humidity/steam (dry heat + damp heat) - Switch the oven on. Turn the
thermostat knob to the desired temperature and the automatic humidifier knob to the selected
amount of humidity/steam.
-
Defrosting - Switch the oven on and turn the thermostat and automatic humidifier knobs to off
(•).
3. CLEANING
3.1 Manual cooking chamber 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 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.
3.2 Semi-automatic cooking chamber cleaning
Spray specific degreaser for stainless steel on the internal walls of the cooking chamber, on the
side grilles, on the fan covers (do not spray onto the fans through the grille) and on the internal
door glass.
Let the product act for about 20 minutes with the door closed.
switch the oven on adjusting the temperature at 100-120°C.
Run a cycle with 100% steam (automatic humidifier knob in position "5") for about 15 minutes.
Upon completing the cycle switch off the oven, let the cooking chamber cool and rinse it with
plenty of water (use the suitable shower if available).
Dry by running a heating cycle adjusting the temperature at 180-200°C for about 10 minutes
(repeat the cycle if necessary).
When cleaning is completed leave the oven door slightly open.
Warning
Only for mod. MKF 1664 S and mod. MKF 2011 S (wheeled models) perform the semi-automatic cleaning
cycle with the internal door glass in the “glass down” position.
3.3 Cleaning the fans
The fans must be regularly cleaned with appropriate descaling products. All their parts must be thoroughly
cleaned, eliminating any limescale. The fan cover must be removed to access fans. When cleaning is
completed fit the cover back on operating in reverse order.
3.4 Cleaning the door gasket
For hygienic and functional reasons it is good practice to clean the door gasket at the end of every day the
oven is used. It must be accurately washed with warm soapy water. It must be rinsed and dried with a soft
cloth. Any scaling or food residues must be removed with special care, without using sharp metal tools that
might irreparably damage the gasket.
3.5 Cleaning the door
The internal glass of the cooking chamber door may be cleaned using the same type of degreaser used for
manually cleaning the cooking chamber; otherwise, a normal (non toxic) glass cleaning product may be
