Moretti Forni Evolution S S100E, Инструкция по эксплуатации, Страница: 19 / 86

UK/4
- all electrical and earthing connections have been properly
made;
- all vapour exhaust connection operations have been properly
made.
All control operations must be carried out by experienced
technicians with the proper permits.
WARNING!
- The oven must always be under surveillance when in operation.
- During operation the oven surfaces, and in particular the glass,
become hot, and therefore, care must be taken not to touch
them, so as to prevent scalding or burns.
- When opening the door, make sure you stand at a safe distance
from any hot steam that may come out of the baking chamber.
- Never allow unauthorised persons to approach the oven.
For more even results, we recommend avoiding the use of
temperatures above those recommended for the type of product being
baked.
NOTE: the first use after switching on or after an extended period
in the oven access, the result tends to be excessive.
Only after some cooking sequence you will get the results
optimal set.
3.2
PUTTING THE BAKING CHAMBER INTO SERVICE
The on-off switches (0/1) are located on the right side of the baking
chamber. To power up the chamber, use the main switch (0/1) on all
baking chamber elements (fig. 1 item. A).
The control panel is located on the front right-hand upright of each
baking chamber (fig.16):
1) Colour graphic display
2) Neutral keys: for each key, the icon for the associated function is
represented on the display: this varies according to the screen being
viewed
3) Switch on (“Start”)
4) Switch off (“Stop”)
5) Baking timer manager (“Timer1” “Timer2”)
6) Eco Stand-by function enable/disable (“Stand-by”)
7) Power Booster function enable/disable (“Booster”)
8) Access to settings menu (“Menu”)
9) Custom function (“Hotkey”)
The user interface has the following viewing areas (fig 16):
A) TOP BAR: which is the viewing area at the top of the display.
Views date, current time and any status icons (steamer status,
switch on timer, etc.).
B) WORKING AREA: this is the main viewing area, divided
horizontally into three areas, each with an associated baking
parameter that can be modified directly by pressing the
corresponding neutral keys. This viewing area is also used to view
the menu items and the different setting screen (programs, lighting,
etc.) and in case of anomaly, it shows the mistake identified.
C) STATUS BAR: the viewing area in the bottom part of the display.
It is represented by a coloured label that will view: the current
status of equipment (“heating”, “baking”), and baking timers
(when “Timers” viewing is enabled), etc…. .
To improve the experience of the user, the interface, thanks to the
potential of the graphic display, gives a specific colour to each
function/status of the appliance. This allows the user to know its status
at all times:
-
WHITE: standard baking mode
- GREEN: standby function enabled
- ORANGE: booster function enabled
- PURPLE: “half load” function enabled
- LIGHT BLUE: menu, program settings
- RED: alarm
The six neutral keys, to the right and left of the graphic display (fig.16 –
item 2), can have the following functions:
+: increases the parameter
- : reduces the parameter
↑
: moves the selection “Up”
↓
: moves the selection “Down“
√
: ok, confirms the selection
←
: cancels, goes back without confirming (return)
WARNING! LCD is not TOUCH SCREEN. Pressing on the screen
can damage it irreversibly and affect the correct operation of the
entire appliance.
Once the main switch is on (0/1), the graphic display and the main
switch will light up. When switched on, the graphic display will show
the initial screen for a few seconds and then open the main menu screen
(fig.17) with the settings for the last baking operation used:
A) Date
B) Time
C) Ceiling power level
D) Actual temperature / working set point
E) Floor power level
F) Representation of on/off ceiling heating element
G) Representation of on/off floor heating element
H) Line of text with explanatory status/timers message
I) Indication of “Switch on Timer” status
L) Indication of “Steamer” status
M) Indication of “Buzzer” disabled status
N) Indication of “Anomaly present” status
NOTE: The electronic controls allow more precise and rapid
regulation of the oven. However, they are by nature more delicate
than traditional ones.
To ensure that they remain in a proper state of operation it is
recommended that the buttons on the electronic control panel be
activated by pressing lightly with one finger, avoiding excessive
pressure or impact.
3.2.1
SWITCHING ON FOR THE FIRST TIME
When starting up the equipment for the first time or after a long period
of disuse, it is essential to carry out the heating procedure as follows:
-
Set the temperature to 60°C (140°F) and leave the chamber to
operate for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 90°C (195°F) and leave the chamber
operating for about 2 hours. If there is a great deal of steam inside
the chamber, open the door for a few minutes to let out the steam.
- Increase the temperature to 150°C (305°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 250°C (485°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 270°C (520°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- (Only pizzeria) increase the temperature to 400°C(755°F) and leave
the chamber operating for about 1 hour. If there is a great deal of
steam inside the chamber, open the door for a few minutes to let out
the steam and then close it again.
- Wait for the temperature to cool to ambient levels before switching
the oven on again. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
This procedure serves to remove any moisture built up inside the oven
during the production, storage and shipping stages.
NOTE: It is possible for the appliance to give off unpleasant
odours during the operations mentioned above. Ventilate the area.
WARNING! Do not open the oven door for long periods,
especially at high temperatures; this is to prevent the hazards of
burns and overheating of parts close to the door.
WARNING! Only use the oven for baking for the first time after
carrying out the above procedures, which are absolutely essential
for perfect operation.
WARNING! Never bake any items the first time that the
equipment is switched on or when it is switched on after a long
period of disuse.
NOTE: When switching on the oven again, to increase the
duration of the component parts (refractory surfaces), it is
necessary to prevent heating too suddenly. Each time, before
reaching the set point for cooking, keep the oven at a temperature
between 120°C (250°F) and 160°C (320°F) for at least 40 minutes.
3.2.2 PUTTING THE BAKING CHAMBER INTO SERVICE
ECO SMART BAKING MODE
SMART BAKING mode is the standard oven management mode. It
allows 1 temperature and 2 power levels to be set (in percentages) for
the ceiling and floor (fig. 17).
To enable the SMART BAKING mode, if not already active, press the
“MENU” key, select SMART BAKING with the “SELECTION” (
↑
and
↓
) keys and then press “OK”.
In this mode, it is possible to use the oven in “MANUAL” mode or to
use the “PROGRAMS” by recalling one of the baking programs stored
to memory.
•
SWITCHING ON WITH MANUAL PARAMETER SETTING
To set the baking parameters, use the corresponding “+” and/or “-“ keys