9
repeated time intervals. (A higher number corresponds to a longer time of humidifier operation,
therefore greater steam production).
-
Turning the knob to position “5” disables the automatic control of the humidifier which works
by continuously feeding water into the cooking chamber (continuous humidity/steam
production).
-
Before turning on the automatic humidifier, stabilise the temperature inside the cooking
chamber to a value of at least 120°C in order to optimise the production of humidity/steam.
"End of cooking" programmer warning light - The green light of the programmer (Fig.1) indicates
that the oven is working and that the cooking time is active.
Control thermostat warning light - The orange warning light of the control thermostat (Fig.1)
turns off every time the programmed temperature is reached in the cooking chamber. It switches
on again when the thermostat is triggered to re-establish this temperature.
Automatic humidifier warning light - The orange warning light of the automatic humidifier (Fig.1)
indicates that the water solenoid valve is operating and therefore humidity/steam is being
produced in the cooking chamber.
Internal oven light
- With the oven in operation, the internal light is always on.
To turn off the oven - Place the "end of cooking" programmer and thermostat knobs in the off
position. After use, close the water shut-off tap upstream of the appliance and disconnect it from
the power supply.
3.2 Baking
For cooking, pre-heat the oven to the desired temperature before inserting the food. When the
oven has reached the required temperature, introduce the food and check the cooking time. Turn
off the oven 5 minutes before the theoretical time to recover the stored heat.
-
Convection cooking (dry heat) - Switch the oven on and turn the thermostat knob to the desired
temperature.
-
Convection cooking + humidity/steam (dry heat + damp heat) - Switch the oven on. Turn the
thermostat knob to the desired temperature and the automatic humidifier knob to the selected
amount of humidity/steam.
-
Defrosting - Switch the oven on and turn the thermostat and automatic humidifier knobs to off
(•).
4. CLEANING
4.1 Manual cooking chamber cleaning
For hygienic reasons it is good practice to clean the cooking chamber on a daily basis, at the end of every
day the oven is used. Correct cleaning also prevents the formation of corrosive phenomena inside the
chamber, as well as preventing the danger of accidental combustion due to any grease and food residues
accumulated over time.
To aid cleaning remove the side grilles. The cleaning detergents must not contain abrasive substances or
substances of acid/corrosive nature. In case of lack of appropriate detergents it is sufficient to clean the
cooking chamber with a sponge soaked in warm soapy water or warm water and a little vinegar. Rinse
with plenty of water (use the suitable shower if available) and dry well with a soft cloth. The side grilles
must be cleaned separately and fitted back on. When cleaning is completed leave the oven door slightly
open.
4.2 Semi-automatic cooking chamber cleaning
Spray specific degreaser for stainless steel on the internal walls of the cooking chamber, on the
side grilles, on the fan covers (do not spray onto the fans through the grille) and on the internal
door glass.
Let the product act for about 20 minutes with the door closed.
switch the oven on adjusting the temperature at 100-120°C.
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