Page 1
3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
TABLE OF CONTENTS
COMBI OVENS
EQUATOR
1.
RECOMMENDATIONS ............................................................................................................................ 2
2.
STARTING .............................................................................................................................................. 4
2.1
CONTROL PANEL ................................................................................................................................................ 4
2.1.1
PRESENTATION OF THE CONTROL PANEL ............................................................................................ 4
2.1.2
DETAIL OF THE CONTROL PANEL ............................................................................................................ 5
2.1.3
PRACTICAL USE OF THE CONTROL PANEL
............................................................................................ 9
2.2
VISUALISATION OF DEFECTS ......................................................................................................................... 10
3.
PRACTICAL TIPS FOR USE ................................................................................................................. 11
3.1
LIMITS OF LOADS AND USE ............................................................................................................................ 11
3.2
PREHEATING (20 level oven) ............................................................................................................................ 12
3.3
USE OF ROASTING TINS AND TINS ................................................................................................................ 12
4.
CAPACITIES AND COOKING TIMES ................................................................................................... 13
5.
CORE PROBE SOCKET ....................................................................................................................... 18
6.
TOOLS FOR OPTIMAL COOKING ....................................................................................................... 19
6.1
CORE PROBE .................................................................................................................................................... 19
6.2
LOW TEMPERATURE COOKING ..................................................................................................................... 20
7.
MAINTENANCE .................................................................................................................................... 21
7.1
ABOUT STAINLESS STEELS ............................................................................................................................ 21
7.2
THE MOST COMMON CASES OF CORROSION: ............................................................................................ 22
8.
MAINTENANCE OF THE OVEN ............................................................................................................ 24
8.1
MAINTENANCE OF EXTERNAL SURFACES ................................................................................................... 24
8.2
MAINTENANCE OF INTERNAL SURFACES .................................................................................................... 24
8.3
MATERIEL USE FOR COOKING CORROSIVE PRODUCTS (Sea fish, sauerkraut) ....................................... 25
8.4
AERATION OF THE ELECTRONIC COMPARTMENT ...................................................................................... 25
8.5
UNLOCKING THE ROTATING DUCT (on 6 and 10 level, 10 GN2/1 and 20 level ovens) ................................ 26
9.
GUARANTEE ........................................................................................................................................ 27
