Moretti Forni NEAPOLIS 4 Bedienungsanleitung Seite 22

balance, this in order not to take away too much heat from the baking
chamber.
WARNING!
The valve and the knob A are heated during
the work, so the adjustment must be carried out when the oven is
cold, if in exceptional cases, the oven valve should be adjusted, this
operation must be carried out by wearing special gloves for high
temperatures in order to avoid burns.
3.5 DESCRIPTION OF THE OVEN
- Turn off the lights and securely close the DOOR
- Set the oven approximately between 430°C and 485°C with the Ceiling
set to 8 and Floor about to 3 and turn on the oven.
- Once the set temperature is reached, remove the door by holding it
exclusively by the provided handle (figure 7 item C) and place it in the
appropriate holder (figure 7 item D)
WARNING!
DOOR AND DOOR HOLDER REACH HIGH
TEMPERATURES, THEREFORE PAY GREAT ATTENTION
NOT TO TOUCH THEM IN ORDER NOT TO GET BURNED;
STORE THEM IN A SAFE PLACE THAT CANNOT BE
REACHED BY THIRD PARTIES (E. G. CHILDREN, ETC.) AND
NEVER NEAR COMBUSTIBLE MATERIALS.
The oven is manufactured to be used with a baking system similar to that
of the wood-burning oven, so the warmest area of the baking chamber is
the rear one, in the central area the heat reaches medium values, while
the front area, where ambient air goes in, is the least hot area; for
example, initially use the central area and then the rear area for pizza
baking while the front area must be used for what are called "mouth
baking" such as "calzoni", etc..
- Begin baking and when the amount of work reaches a MEDIUM level,
set the Floor to 5/6
- When the load work increases, increase the settings of the Ceiling and
Floor, if it is necessary set them to 9 and to 9 respectively (if the
ECONOMY/POWER is pressed and held down for a few seconds the
oven reaches the maximum temperature as the Ceiling and Floor were
set to 9 and to 9 respectively
After the first baking, check if the temperature is suitable for the dough
to be baked, such a dough must have the right level of hydration and
leavening in order to be properly baked (if the hydration is poor or if too
much flour is put on the shovel, the lower part of pizza will burn more
easily); decrease or increase the temperature accordingly (if you wish to
quickly raise the temperature and minimize electrical consumption,
securely close the door of the oven until the new set point is reached.
NOTE:
The oven has electrical heating elements (resistors)
built-in the ceiling and floor refractory which reach very high
temperatures. IT IS STRICTLY FORBIDDEN TO WET THE
BAKING SURFACE EVEN WITH A DAMP CLOTH, BECAUSE
THE THERMAL SHOCK IRREPARABLY DAMAGES THE
BISCUIT-WARE; if it is necessary to clean the surface, USE
EXCLUSIVELY THE FILTER PRESS CAKES For cleaning
during the work stages, use a soft brush of adequate height. IT IS
PROHIBITED TO STRIKE THE BISCUIT SHELF WITH THE
PEEL AS THIS WILL CAUSE IT TO BREAK. Be careful not to hit
the side/rear refractories, any impact could break them; if this
happens, the functionality of the oven is not compromised; any
cracks in Biscuit-wares may occur but they do not compromise the
functionality of the oven.
- In the event of long work breaks it is recommended to securely CLOSE
the door of the oven and to press the Economy button and turn off the
lights; the oven consumption will be reduced to the minimum value and
it will be immediately ready to bake again. At the end of the work, turn
off the oven, leave it without the door for about 15 minutes to allow the
residual internal humidity to drain off and then place back the door
WELL CLOSED.
WARNING!
In the event that unintentionally the products
during the baking stage catch fire (for example because they contain
oils or fats), close the door and seal it to smother the flames, do not
use water inside the baking chamber.
NOTE:
The door, when needed, MUST BE PERFECTLY
CLOSED, TO DO SO POSITION IT ON THE CAST IRON PART
OF THE OVEN MOUTH (figure 7 item C), THE DOOR MUST
NEVER BE LEFT PARTIALLY
OVERHEATING AND CRAKCS ON THE GRANITE FRONT
SURFACE Be careful not to hit / scratch the granite surface with
trolleys, shovels, etc. in order not to damage it.
OPEN TO PREVENT
3.6 STARTING UP THE LEAVENING COMPARTMENT
The control panel of the leavening compartment is the one located on the
left, below the front sliding door of the baking chamber, as shown in
figure 13A (if the hood extractor is present, refer to figure 13B).
1. Indicator light (ON/OFF).
2. On/off circuit breaker for internal lighting (to be enabled the
thermostat must be activated).
3. On/off and regulation thermostat.
a) Turn the leavening compartment on by turning the thermostat (item
3), the indicator light will come on (item 2).
b) Set the temperature required, up to a maximum 65°C (150°F).
c) To turn the leavening compartment off, turn the thermostat (item 3)
back to zero.
WARNING!
(resistors) located inside the leavening compartment to avoid burns.
3.7 STARTING UP THE ELECTRONIC CONTROL UNIT
WITH TIMER
The electronic control panel is equipped with the "Timer" button (figure
12 item 15).
The control unit enables 3 baking timers to be set (countdown), as well
as the current time and the daily start-up time (fig. 12).
3.7.1 SETTING THE 3 BAKING TIMERS
- When the "Timer" button (fig. 12 item 15) is pressed once, the message
"OFF 000" will be shown on the display (fig. 12 items 4 and 12) and
the ceiling display will read "1" (fig. 12 item 6). This indicates that it
is possible to set the first baking timer, in minutes, using the "Up" and
"Down" buttons (Fig. 12 item 3).
- When the "Timer" button (fig. 12 item 15) is pressed again, the second
baking timer will be shown on the ceiling display (fig. 12 item 6), and
it can be set in the same way.
- When the button is pressed a third time, the third baking timer can be
set.
3.7.2 PROGRAMMING THE CURRENT TIME
- When the "Timer" button (fig. 12 item 15) is pressed a fourth time, the
message "h 00 00" (or a generic time) will be shown on the display
(fig. 12 items 4 and 12); the first two figures refer to the hour, the
second to the minutes.
- Press the "up" button to set the hours, and the "down" button to set the
minutes (fig. 12 item 3).
3.7.3 PROGRAMMING THE START-UP TIME
- When the "Timer" button (fig. 17 item 15) is pressed a fifth time, the
message "o 00 00" (or a generic time) will be shown on the display
(fig. 12 items 4 and 12); the first two figures refer to the hour, the
second to the minutes.
- Press the "up" button to set the start-up hour, and the "down" button to
set the minutes (fig. 12 item 3).
- Press the "Timer" button (fig. 12 item 15) for the sixth time to exit the
timer function.
NOTE:
If the timer is not programmed within ten seconds of
entering this function, the control unit will automatically exit the
function and the temperature and set point will be shown once again
on the displays (fig. 12 items 4 and 12).
3.7.4 STARTING THE BAKING TIMER
MANUAL MODE
- In order to start one of the three baking timers, access the timer
function, select the timer required and press the "Start/stop" (fig.12
item 9) and the "Timer" buttons simultaneously.
The timer LED (fig. 12 item 15) will start to flash, indicating that there
is a baking timer in operation.
- When the "Timer" button is pressed (fig.12 item 15) the timer in
operation and the time remaining will be displayed.
- As soon as the timer countdown has finished, all the displays will go
out, the timer LED (fig. 12 item 15) will light up and the buzzer will
begin sounding. Press the "Timer" button (fig. 12 item 15) to return to
normal.
PROGRAMS MODE
- To start the baking timer, access the timer function and press the
"Start/Stop" (fig. 12 item 9) and the "Timer" buttons simultaneously.
The timer LED (fig. 12 item 15) will start to flash, indicating that there
is a baking timer in operation.
- When the "Timer" button is pressed (fig.12 item 15) the timer in
operation and the time remaining will be displayed.
UK7
Avoid contact with the heating element