ZANOLLI TEOREMA POLIS PW, Manual For Installation, Use And Maintenance

Page: 31 / 72

5. USE
TEOREMA POLIS PW 31
During the cooking phase it is possible to:
-
modify cooking parameters by pressing the “data decrease and
increase” keys next to the values you want/wish to modify
NOTE: Keep in mind/Remember that changes will not be saved by the
system with the exception of the “manual” program no. 01 (see
4.3.1);
-
activate/ deactivate the economy function by pressing the
“economy” key
-
turn on/off the chamber light with the “chamber light” key
-
activate the vaporization function by
pressing the “vapor” key;
-
stop the cooking cycle pressing the “start” key
5.5. Loading the oven
Attention, when the chamber is up to temperature, the glass, the
metal parts of the door and other surrounding parts, reach temperatures
that are dangerous for the human body. These parts are identified with the
symbol to warn of this hazard
5.6. General guidelines for best results
It is not possible to give precise indications of temperature and cooking
time for general foodstuffs, given their enormous variety and the
correspondingly varied conditions that they require.
For pastry and similar products, the cooking time and temperature
depends on the form and the thickness of the pastry and the quantity of
ingredients to be added. It is therefore recommended to carry out some
tests, (especially if you have never worked with the oven before) starting
from a temperature of 250 °C, keeping the following points in mind:
1. Generally, with low temperatures the product is of a better quality and is
more digestible, the oven is not subjected to stress and lasts longer but
it is necessary to lengthen the cooking time.
2. With higher temperatures it is more difficult to get an evenly cooked
product, but the necessary cooking time diminishes.
3. After a baking session it is normal for there to be a drop in the
temperature of 20-30 °C. This is not to be considered as a limitation of
the oven. It is in fact a useful indication that at the start of cooking, the
evaporation of moisture in the raw product takes up a significant
amount of heat from the oven. However, it is possible to set a higher
temperature so that the oven will eventually be brought down to a lower