Operation Manual

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mixing their flavours ( as long as the required
cooking temperature is the same for all the cooked
products).
Convection + HUMIDITY cooking
The cooking is done by hot air with the addition of
a variable percentage of humidity, according to the
type of food that has to be cooked.
2. COOKING VARIABLES
TEMPERATURE
The exact setting of the temperature grants a proper
cooking of the food, both inside and outside.
- A lower temperature than the proper one
dries the food rather than cook it.
- A higher temperature than the proper one
burns the surface while the core of the
food remains uncooked (sometimes this is
desired, especially with meat dishes).
TIME
This variable depends a lot on the quantity of food
put in the oven. The bigger the quantity of food, the
longer the cooking time and vice versa.
A shorter cooking time than that required by the
food does not allow to have completely cooked
food.
A longer cooking time than that required by the
food causes the burning of the food surface.
HUMIDITY
The combination of temperature and humidity
allows different types of cooking depending on
the kind of food that needs to be cooked, without
desiccating the food itself.
QUANTITY OF FOOD
The quantity of food affects the cooking time.
The bigger the quantity of food, the longer the
cooking time and vice versa.
An overload of the oven can give, as a result, an
uneven cooking.
3. USE OF TRAYS – WIRE GRIDS
It is recommended the use of:
- Aluminium trays: Pastry, non-frozen bread
- Stainless steel trays: first courses, meat, fish,
potatoes
- Wire grids: meat to be finished such as
steaks, hot-dogs, sausages, frozen bread,
frozen pizza
IV. MAINTENANCE
1. ORDINARY MAINTENANCE
All maintenance operations must be done only by
qualified personnel.
Before starting any maintenance operation, you
need to disconnect the appliance from the electrical
power supply and wait for the appliance to cool
down.
- The parts that need ordinary maintenance
can be reached removing the front control
panel and the back of the oven.
The appliance must be regularly controlled (at least
once a year). A specialized technician has to control
the complete machine
2. SPECIAL MAINTENANCE
All maintenance operations must be done only by
qualified personnel.
Before starting any maintenance operation, you
need to disconnect the appliance from the electrical
power supply and wait for the appliance to cool
down.
- The parts that need special maintenance
can be reached removing the front control
panel and the back of the oven.
2.1 REPLACEMENT OF INTERNAL LAMP
To replace the internal lamp, please operate as
follows:
- Disconnect the appliance from the power
supply system and let it cool down.
- Remove the lateral supports.
- Unscrew the glass cover and replace the lamp
with one with the same characteristics.
- Screw the glass cover back in.
- Reassemble the lateral supports.
2.2 REPLACEMENT OF THE FUSE
If the control panel is completely turned off, but
the power supply reaches the appliance, the main
reason could be a burned fuse on the power board
(placed in the back part of the oven).
To replace the fuse, proceed as follows:
- press on the cover of the fuse holder and
rotate it of about 20° counterclockwise;
- remove the cover of the fuse holder;
- remove the fuse from the cover of the fuse
holder;
- replace the fuse with one with the same
characteristics;
- insert the cover of the fuse holder in its
place;
ENGLISH
ENGLISH
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