FORNO ELETTRICO PRESTIGE XL Gebrauchsanweisung Seite 80

USE PRECAUTIONS OF GENERAL CHARACTER
1. During the backings prolonged or simultaneous at more levels, in particular in the case of foods including much water
(pizza, stuffed vegetables, etc) it is possible to form condensate inside the door and on the washers. When the electric
equipment is cold, dry the door internal part with a cloth or with a sponge
2. the residual condensate, with baking finished, could damage, in the time, the electric equipment. So: set the lower
temperature, cover the food, remove the food from the electric equipment, dry the humid parts with the cold electric
equipment
3. supervise the baking if you cook with much fat and oil. The oil and the grease in fact could overheat and provoke a fire
4. use always electric equipment gloves to insert or extract containers
5. activating the electric equipment in the times that go from the late afternoon up to the first hours of the morning you
cooperate to reduce the absorption loading of the electric firms
6. During the backings with oils and greases (for example the fried foods), pay attention that the dressings don't
overheat: these substances, in fact, at high temperatures can fire. For this matter, when you put or remove the courses in
the electric equipment, assure that the dressings (oil, juices, melted greases) don't fall in various quantities on the
bottom. In this case, clean accurately the electric equipment bottom before starting another backing. You will avoid also
the formation of unpleasant fumes and smells
7. the electric equipment is equipped with tempered glass safety door. This type of glass is more resistant than the normal
glass and it is less subject to breaks. The tempered glass can break, but doesn't produce cutting angles. Avoid to scrape
the door surface or to cut the angles. If the door presents scrapes or cuts, contact the reseller before beginning to use the
electric equipment.
BAKING REGULATION
To regulate the baking it is necessary to perform a baking test using a product quantity to bake equal at least to the half of the
maximum allowed for the electric equipment version (see annex).
PRESTIGE - GOLD – SILVER
BAKING ROOM TEMPERATURE REGULATOR
TOP TEMPERATURE REGULATION KNOB
BEDPLATE TEMPERATURE REGULATION KNOB
RETRO' – BIJOU
TOP TEMPERATURE REGULATION KNOB
BEDPLATE TEMPERATURE REGULATION KNOB
Perform the baking setting the top and bedplate temperature in accordance with the needs, through the
appropriate graduated knobs and the vapor quantity through the appropriate chimney opening regulation lever.
Once the right regulation is found, in function of the product quantity to bake and atmospheric agents
(temperature, humidity, etc.) leave set the electric equipment with these values.
ALARM – TEMPERATURE CONTROL
In some electric equipment models an alarm condition is present, highlighted from an appropriate indicatine light presented on
the control panel that intervenes if:
the temperature inside the electric equipment doesn't exceed the 500°C
the temperature in the zone where the equipment drive electronic card is present doesn't exceed the 60°C
is pointed out a connection interruption between the control electronic card and the thermocouple temperature sensor
presented in the baking room.
In this alarm situation the electric equipment heating is disconnected and the control electronic card cooling fan is
disconnected; to restore the normal functioning work on the switching on button.
For the control electronic card protection a bimetallic thermal switch is present, calibrated to 500 °C, that opens the heating
resistances feeding circuit, preventing the current passage.
Manuale Forni definitivo A5.doc
300°C
3/4 of the field maximum excursion
1/2 of the maximum excursion if present the
Aluminized Sheet metal baking room.
1/3 of the maximum excursion if present the
baking room fully in refractory material
300°C
150°C
ORIGINAL INSTRUCTIONS TRANSLATION
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