Modena CO 5512E, Руководство пользователя

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English 23
Preparation °C minutes Weight (Kg)
Fish 160-180 --
Sweets (pastry)
Fruitcake 180-200 40-50
Ciambella cake 160-180 35-45
Tea cake 200-220 40-45
Sponge cake 200-230 25-35
Grape pie 230-250 30-40
Croissants 170-180 40-60
Strudel 160 25-35
Sweet cakes (small) 180-200 20-30
Apple fritters 180-200 18-25
Savoyard pudding 170-180 30-40
Savoy Biscuits 150-180 50-60
Toast 230-250 7
Bread 200-220 40
To ensure proper cooking it is recommended to preheat the oven for approximately 12-15
minutes.
Cleaning and maintenance of the oven
The ovens must
be cleaned daily in order to guarantee their best functionality, hygiene and
performance. In case of fault, do not attempt to solve the problem. Please contact the technical
service center that will take care of resolving the faults. Do not try to disassemble the machine; all
interventions must be carried out by specialized personnel.
For ordinary cleaning, perform the following operations observing the instructions:

Before cleaning the oven, disconnect the power supply, turn off the cold water faucet and let the
oven cool down;

Proceed with daily cleaning of the stainless steel parts with lukewarm water and soap or
appropriate detergents, rinsing carefully and drying thoroughly. Do not use detergents which
contain chlorine (bleach, hydrochloric acid, etc.) and avoid cleaning the stainless steel surfaces
with wire wool, brushes or scrapers.

Do not let food stagnate (above all acidic food such as salt, vinegar, lemon...) on the STAINLESS
STEEL parts because they might deteriorate;

Do not wash the machine on the outside with direct water bursts because if water goes in it could
limit the safety of the machine; only use a wet cloth and then dry the surfaces, eliminate potential
dust residues or traces of protection of process oil;

Do not use corrosive substances (for instance muriatic acid) to clean the oven support counter
that might accidentally damage the lower parts of the machine;

It is recommended to use gloves for protection against the high temperatures when handling trays
or grids when extracted from the oven;

Ask, at least once a year, for the intervention of an authorized technician for a general inspection
of the oven.
Part 5: Cleaning & Maintenance