13
VENTILATED OVEN
Ventilated ovens are an innovatory cooking
system for food, allowing to save considerable
time and energy, without altering food features.
Thanks to the forced hot air system, the oven
reaches the required temperature in a very short
time, thus guaranteeing even cooking results,
even under full load conditions.
USING THE APPLIANCE
The appliance must be used by qualified staff,
fully observing all regulations in force.
The first time, the appliance has to be used
under no load conditions, at the highest
temperature, to eliminate any whatever traces of
grease, due to manufacturing.
•
Prior to using the appliance, it is necessary to
pre-heat the cooking chamber. This is an
essential operation and has to be carried out
for at least 10 minutes, every time the oven is
used.
•
On mechanical models, by presetting the
timer, this automatically switches on the oven
and its signal light, the internal oven light and
presets food cooking time. For digital models,
consult the specific section.
•
On models U e MIX, a pushbutton on the
control panel will allow water supply, to
increase degree of humidity.
For digital models, consult the specific section.
CLEANING AND MAINTENANCE
The appliance should be frequently cleaned and
disconnected, when this occurs.
IMPORTANT
It is essential to have the oven cleaned on a daily
basis, with the machine temperature between 40
and 50° C. Carefully clean hinges – this is ver y
important – to avoid any future malfunctioning, in
door
opening
and
closing.
Use
only
detergents,
that are suitable for oven cleaning; do not
use these for grills, as they are too
aggressive and rich in caustic soda. The use
of any unsuitable compound can cause oven
component corrosion.
The manufacturer cannot be held responsible
for any damage caused to machines, due to
bad maintenance or using inappropriate
cleaning compound.
