Sammic BO-443, Руководство пользователя

Страница: 9 / 28

9
EN
cooking time up to a maximum time of 60 mi-
nutes.
At the end of the cooking the (
M1 ) Timer goes
back to zero, turns off the oven and the bell si-
gnals the end of cooking cycle.
3.3 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 whi-
ch contain chlorine (bleach, hydrochloric acid,
etc.) and avoid cleaning the stainless steel sur-
faces 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 resi-
dues or traces of protection of process oil;
• do not use corrosive substances (for instance
muriatic acid) to clean the oven support coun-
ter 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 in-
spection of the oven.
Cleaning the cooking chamber
At the end of the day and with the temperature
of the chamber not exceeding 50-60 °C start cle-
aning as follows:
• Remove the tray supports, being cautious not
to hit the light bulbs, in order to clean them se-
parately;
• Spray a degreasing detergent adequate for
food use inside the chamber.
• Close the door and, in order to let the deter-
gent act, wait for 15-20 minutes
• Clean the inside of the cabinet using a wet
cloth.
• Start a cooking cycle at 150 °C in order to dry
off the cooking chamber.
3.4 - Cooking Advice
The following table contains the most impor-
tant indications for cooking some of the main
dishes.
The cooking times recommended in this table
are approximate.
Preparation °C minutes Weight (Kg)
Starters
Oven baked lasagna 200-220 20-25 0,5
Oven baked pasta 200-220 25-30 0,5
Creole rice 200-230 20-25 0,5
Pizza 210-230 30-45 0,5
Meat
Roast beef 170-190 40-60 1-1,2
Roast veal 160-180 65-90 1-1,2
Roasted steer 170-180 65-90 1-1,2
Roast pork 160-170 70-100 1-1,2
Roast-Beef 180-190 40-45 1-1,5
Roast lamb 140-160 100-130 1,5
Roast chicken 180 70-90 1-1,2
Roast duck 170-180 100-160 1,5-2
Roast goose 160-180 120-160 3-3,5
Roast turkey 160-170 160-240 ~5
Roast rabbit 160-170 80-100 ~2
Roasted hare 170-180 30-50 ~2
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.