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GB
IMPORTANT:
Inserting electrically the omnipolar switch at the head of the appliance, the oven carries out a self-diagnosis by turning
on all the leds and all the displays present on the control panel. At the end of this phase, the current time is displayed.
4.1
TURNING THE CONTROL PANEL ON AND OFF
Push-button ON/OFF (1) allows the control panel to switch on.
When you have finished baking, you can turn off the control panel by pressing the ON/OFF key (led off),
otherwise the oven turns off automatically after ca. 30 minutes of idle operation.
When you select a function, the boiler is loaded and preheated at 70°C (See paragraph 4.3.2).
4.2
DESCRIPTION OF THE MAIN KEYS ON THE CONTROL PANEL
The selection occurs by pressing one of the keys (the corresponding led is turned on).
CONVECTION BAKING
The quickest baking ranges from 20°C to 270°C. It offers the possibility to combine different baking operations
without altering the taste, thanks to the hot air distributed evenly on the chambers by a fan. Ideal for roasting,
cooking au gratin, toasting and grilling.
STEAMING FROM 60° TO 100°C
The main advantages of steaming are: the preservation of nutritional values, greater yield and less loss of weight,
the possibility to carry out several baking operations and considerable reduction of seasoning.
COMBINED BAKING
The baking that combines the advantages of steam and convection ranges from 100°C to 270°C. It
reduces up to 30% the baking time even with traditionally difficult food such as potatoes, carrots,
etc. You can steam food and then cook it au gratin, or ice it or make it crispy. Combined baking,
thanks to the intense humidity and air heat, reduces the loss of weight of traditional dishes (baked
meat, ham etc.). This is not all: this kind of heating allows to regenerate refrigerated products and preserve those that were
traditionally placed in water-bath for ready-made service.
BAKING CHAMBER RELIEF VALVE
This key allows to open or close the relief valve of the baking chamber in such a way as to adjust the steam
quantity from the baking chamber to the outside. When the oven is operating and its led is turned off, the valve
is closed; when it is turned on, the valve is turned on. In order to avoid extrapressure inside the baking chamber
when closing the door, the relief valve opens automatically when the door opens and closes approximately 10
sec. after it closes.
CORE PROBE
The temperature inside the product is very important for several kinds of food such as Roast beef, Patè, Fat
roasted meat etc.
With the core probe you can turn the oven off at the right moment, i.e. when the inside of the food has reached
the desired temperature previously set on display 23.
It is not necessary to set the baking time. Just set the temperature on the thermostat of the “core probe” and the timer is
excluded. The thermostat indicates the temperature inside the product.
The baking time is obtained by the “Core probe” thermostat. You can use the “Core probe” baking process together with all
the other baking processes such as Steam, Convection, Combined etc...
The following table shows the temperature to be set:
Inner temperature °C
Application
40 ÷ 45
Raw meat
45 ÷ 50
Rare meat
50 ÷ 70
Red meat
75 ÷ 95
Well-done meat
- Plunge the probe in the most important piece.
- Place the piece with the core probe in the geometric centre of the baking chamber.
- Make sure that the end of the probe is inserted in the barycentre of the piece to be baked.
The ON/OFF key (1) allows to turn the control panel on and prepare the oven for a baking operation; when you press this key
(led on), the boiler is loaded followed by the preheating.
4.
USING AND PROGRAMMING THE ELECTRONIC OVEN
