12
Procedure to use a saved program
:
•
Using the “Program Selector Dial” find the number of the program you have decided to use. The
number will be displayed in the “Program” window.
•
Start the chosen program by pressing the "manual START /STOP" touch pad.
Procedure to change a saved program
:
•
Using the “Program Selector Dial” choose the number of the program you’d like to modify.
•
Change the values you’d like to modify in each mode.
•
Save the new program by pushing and holding the “PROG MEM" touch pad
in each mode.
After
the changes have been made in each mode hold the “PROM MEM” touch pad for 5 seconds [until
you hear the continuous tone].
•
The revised program is now ready for use.
Automatic pre-heating;
•
The pre-heating function works only when you are using your preset programs.
•
The “PROG START” touch pad is located below the “PROGRAM” number window.
•
When you start the oven with “PROG START” touch pad, it preheats the cooking chamber but
you do not see your program values in the display windows. When the oven reaches the pre-heat
temperature, it lets you know with a continuous tone.
•
When you hear this tone you can put your product in the oven, close the door, and the selected
program is preheated and will automatically start.
•
All the windows will show the active program values.
"ON / OFF" power touch pad
;
•
The "ON / OFF" touch pad located at the bottom of the control panel activates the ovens controls.
When the control panel is off, the light is still illuminated and shows you there is power going to
the oven.
•
When you activate the control panel, the light above the “On/Off” touch pad will go off and the
control panel lights will illuminate.
•
The oven is now ready to operate.
Venturi controls the % of dry air in the oven
;
•
When you are cooking full loads or well done meats and you want to control the humidity level in
the oven with venturi
•
In some bakery applications you want to create a dry cooking environment with venturi.
•
When switching cycles you may want to use the “Venturi” to go from moist air to dry air quickly.
•
Use venturi to brown products more quickly.
Combi facts
;
•
Steam retards browning. The higher the percentage of steam in the cooking cavity the longer your
product will take to brown.
•
Steam reduces shrinkage when roasting meats.
•
Steam makes heat hotter.
•
Steam makes foods, generally, cook faster.
•
Foods retain more moisture when cooked with steam.
Cooking chamber cleaning
;
At the end of each day or at established intervals, clean the cooking chamber using only non-caustic and
non-abrasive products. Never clean the stainless steel with acids, aggressive detergents, or products
containing corrosive agents that will cause pitting. Scrubbies and steel wool type products will scratch the
surface of the oven, make it harder to clean and more prone to collect cooking residue.
•
Spray the warm cooking chamber with a non-abrasive solvent.
