Inoksan FBE006, Инструкция по эксплуатации

Страница: 13 / 42

13

There should be a space of 60cm. at the left side
of the appliance as to easily make the assembling
and maintenance. There should also be a space of
10cm. at the back side for the air circulation.

While setting the appliance, pay attention that the
door of the appliance should be opened minimum
110
0
for an easy load and discharge.
Water Connection

Make a water installation of 3/4" to the place
where the machine is and connect a spherical
valve.

The machine should be feed by 2-4 bar water at
7
0
Fh. So, boiler and steam installation will be
prevented to be limed in a short time.

Use Ø30mm. hose for discharge of water and
connect the hose to the outlet numbered 4.
Electrical Connection

Connect the machine to a network proper to the
electric installation standards DIN VDE 0100.

The machine should be fed by 380V 3N 50-60Hz
network voltage.

Use cable of quality H07 RN-F and of crosscut
5x6mm
2

Voltage tolerance should not be more than

10%.

The machine must be earthed as DIN VDE 0100
clause 540.
2. USER INSTRUCTION

This appliance is designed for professional use
and must only be used by trained personel.

The aim of the machine is to cook all the foods
given at the table-1. Besides, you can make warm
the foods which are previously cooked of frozen.

Choose the most shallow tray according to the
material you are going to cook. For ex., you have
to choose a holey tray with a depth of 20mm for
the kinds of yeasted dough, a normal tray with no
hole and depth of 20mm for pastry kinds and a
tray with a depth of 40-65mm in accordance with
the meal for the juicy and saucy meals. It is
recommended not to use the trays with a depth of
over 65mm.

Trays that are appropriate to the dish going to be
cooked must be placed in tray rails. Because if
you tightly replace the trays the cooking will
show differences because of the air circulation
between the trays. For ex., you can replace in
every tracks the trays with a depth of 10mm,
which is called as baker tray, for the applications
like sable biscuits, Bag Dough, American Biscuits
and Italian cookies. But in the other applications,
you should replace the trays with intervals for the
air circulation and for a better cook.
When you wish to bake flaky pastry or to cook
dishes to be prepared in their own juice or with
sauces, the tray to be used must be 20, 40 and
65mm deep, respectively. In this case, the
maximum tray capacities will be as follows:
FBE006 FBE010 FBE022 FBE042
GN 1/1 3 6 10 20
GN 2/1 - - 5 10
400*600 3 6 5* 10*
*: Place on the grills

No matter what you wish to cook or bake in it,
apart from those dishes which are be scalded,
preheat the oven at a temperature which
absolutely must exceed the foreseen cooking
/baking temperature by a temperature over at least
60°C, before loading the prepared trays. For ex.,
if you will cook a food at 170
0
C, (338 F) the heat
of the oven should be 230
0
C. (446 F) Because the
coldness of the food of tray that will be put in the
oven will decrease the heat of the oven. You can
control the heat of the oven with control panel.

For the Chicken grill, Fish grill and Meatball it
will be more appropriate to use the grills instead
of trays.

Especially during the cooking of yeasted dough
and pastry kinds, the getting dry and forming
crust of the food should be prevented by
periodically steaming the oven.

Pay attention that the trays should be at the same
level and properly replaced in the oven.
Otherwise, the cooking will be different.

In case you want to discharge the water in the
boiler pull the rod “5” towards you. In this case,
the water in the boiler will be discharged through
discharging hole “4” and at the first operation the
appliance will refill the water.

Besides their use as normal ovens operating with
convection current, these ovens (Combined
Steam) also may perform all kinds of SCALDED
COOKING (as a steam oven) by using steam
energy, or using the convection current together
with the steam energy, in order to work as a
Combined Oven (convection-steam), performing
even smoother cooking without drying the
ingredients used.

For scalded cooking, it is not important if the
oven is preheated or not. It will be enough to only
adjust the timer on the digital display, and to start
the oven. The temperature setting is preset. It is
not possible to exceed this temperature, but you
can do scalding at lower temperatures.

To avoid scalding, do not use loaded containers
with liquids or cooking goods wich becomes fluid
by heating in higher levels than those wich can be
easily observed.

When you wish to use the oven as a COMBINED
OVEN, you can create very different tastes by
setting the steam and convection ratios. The blue
and the red display on the Combined Oven's cycle
panel show the steam and the convection ratio,