MBM FGMD107, Инструкции по установке, эксплуатации и обслуживанию

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5. USE
4.6.1.9 OTHER OUTLETS
For no reason may the food vapour vent or waste water outlet of the appliance be closed, blocked or channelled together with
other pipes.
4.7 ROOM VENTILATION
It is necessary to have plenty of air coming into the rooms to take the place of the volume of air expelled through the flues, and
to supply the burners, approximately 3 m
3 /h. Air should be introduced into the room without causing any dangerous draughts
or being directed towards the operators. Adjust the ventilation outlet flaps properly. Regularly clean the intake fan, filters and
pipe to prevent the fans getting clogged. Never use flammable solvents to clean the filters. Periodically check the outlet for
any damage or obstruction.
5.1 USER INSTRUCTIONS: COMMISSIONING
CAUTION: For supervised operation only.
After positioning and connecting the oven, the inside is to be cleaned thoroughly. Spray the inside of the oven with a specific
degreasing product (make sure not to use products that can leave residues that smell in the oven). Select the ”convection”
function, a temperature of 90°C and a humidity of 40%, then operate the oven for 30÷40 minutes. Turn the oven off and dry
with a cloth.
The combined oven belongs to the second generation of convection ovens. It is a convection oven and a pressureless steam
oven combined into one. The steam is generated inside the oven and set in circulation by a powerful fan. Any food can be
prepared in the ideal manner with a single oven. The combined oven can be used every day in any type of kitchen. Thanks to
its numerous features, it can be used for steam cooking, gratinating, stewing, browning, grilling, braising, pre-cooking,
warming and defrosting.
Utilization:
1) CONVECTION OVEN: like a conventional oven, but with the well-known advantage of forced-ventilation.
2) STEAM OVEN pressureless: to steam-cook, defrost and heat.
3) COMBINED: for all foods that need to be cooked very differently without having to change oven.
For example: - steaming and then grilling
- browning and then steaming
- steaming and later gratinating
- cooking and roasting meat, baking bread and pastries
- steaming at 100°C
- second cooking
- slow cooking 50/97°C
- boiling, braising and roasting
- defrosting and warming up
- defrosting, heating and cooking different products at the same time
CAUTION: Never use coarse salt since it would not dissolve completely.
In the long run, undissolved salt can cause corrosion at contact points.
Lower temperatures than static ovens are used, they may be from 20 to 30°C lower depending on the type of food to be
cooked.
Two cooking cycles are possible to have different temperatures and humidity levels.
Make sure that the food is placed so as to avoid any modification of the balanced air circulation inside the chamber (max. load
approx. 4 kg/GN 1/1).
The dual speed allows very high performance in the cooking of pastries.
Warning: when the oven is hot, open the door cautiously since the accumulated steam can scald.
Hot surfaces of the oven: door, glass and front.