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10
10
58
ROTISSERIE
Some ovens are completely equipped with stick
engine and rotisserie for spit roast. The rotisserie*
allows to roast food in the oven rotary. It serves
primarily for the roasting of shashliks, fowl, small
sausages and similar dishes.
PREPARING
ROTISSERIE
To do this you have to proceed the following:
Spear the food on the handle of the spit 3
•
and fix it on it with the help of forks 4,
Screw on handle 5, when required,
•
Arrange the spit frame 9 in height "II" in
•
the oven,
Shift the end piece of the spit 3 into the
•
drive coupling 8; besides, is to be noted
that the spit frame hook intervenes in the
groove of the spit clutch metal part,
Unscrew the handle 5,
•
Shift the metal tray 7 in the oven space by
•
the lowest height and abut the oven door.
To take out food of the oven use the handle 5
implicitly to avoid burns.
The spit is activated by turning the handle 10 to
11
the
corresponding
clockwise. The spit operates by the upper electric
grill function as well as the bottom gas burner.
COOLING FAN
The cooling fan* is positioned on the upper part of
the oven and creates a circle of cooling air on the
inside of the furniture and through the door of the
oven.It is turned on automatically when the
temperature of the outer shell of the oven exceeds
11
60°C.
By switching on the oven with the thermostat at
200°C the fan starts working after approx.10 min.
It is turned off when the temperature of the outer
shell of the oven descends under 60°C.
By switching off the oven with the thermostat at
200°C the fan stops working after approx. 30 min.
*
- if available
EN
OF
THE
FOOD
11
symbol
and
ON
THE
further
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