Inoksan inosmart INO-FBG010 Gebrauchsanweisung Seite 21

Inlet Pressure Check

A manometer with a minimum precision of 0,2
mbar should be used to measure the gas inlet
pressure.

Remove the front control panel and detach the
bolt marked "B" from the gas cock. Mount the
manometer here.

Start the burner and measure the inlet pressure.
The reading should be consistent with table "T4".
Otherwise, call the authorized service.

Remove the manometer and re-place the bolt "B".
8. ER INSTRUCTIONS
 The device has been designed for professional use
and should therefore be operated by specifically
trained technicians.
 Strengths compared to old versions;
 Electronic Gas Control
 Burn Control inside the Cabin
 Control with a Single Button on the Control
Panel
 Environment-friendly new insulation material
minimizing heat losses
 Door handle offering advanced functionality
Biscuits/cookies
Leavened doughs
Pastries
Oven dishes
Sauce dishes
(reheating)
If the GN 1/1 tray is used, the tray capacity will
be two folds of the quantities provided.
Trays deeper than 65 mm should not be used to
avoid any obstruction of hot air circulation.
 For 20mm GN 2/1 trays used for leavened
doughs, one tray may accommodate 25-30 breads
depending on the bread weight. However, with
this oven type, it is not possible to bake breads
over 180 grams in weight. In this case, when you
load 10 trays, each capable of accommodating 10
breads, the oven gains a capacity of 250 breads
per single use. Baking time is 18-20 minutes.
 The 20mm flat GN2/1 trays used for pastries may
vary by pastry type. In average, it is possible to
cook 35-40 portions of pastry with a single tray.
In this case, the oven has a capacity of 350-400
portions, and cooking time varies in a range of
20-35 minutes depending on the foodstuff.
GN 2/1 tray
Tray FBG020
10mm 10 ad
20-mm 5 ad
perforated
20-mm flat 5 ad
40/65-mm 5 ad.
flat
65-mm flat 4 ad.
 Meat probe to control interior temperature of
foodstuffs to be cooked.
 Oven trolley capable of fitting into the oven
 Convection furnaces are multi-functional devices
where indirect cooking is performed by blowing
hot air trapped in the combustion chamber into
the oven cabin via the fan. This version further
offers the functionality of preventing unburned
gases from penetrating into the oven by
exhausting hot air through the exchanger and
tubing.
 The device is aimed at cooking all food types
listed in Table 1. Furthermore, you can use the
oven to warm previously cooked and frozen foods
up to a suitable heat level for eating.
 Choosing the right tray depth is of crucial essence
in convection ovens. Choose 20-mm perforated
trays for leavened doughs; 20-mm ordinary non-
perforated trays for pastries; and 40-65 mm trays
for sauce dishes depending on the type of the
dish. Tray types and recommended maximum tray
capacities are listed below:
GN 2/1 tray GN 1/1 tray
FBG010 FBG010
10 ad
5 ad
5 ad
5 ad.
4 ad.
 40-60 mm GN2/1 trays used to cook oven dishes
can accommodate, for example, 40 sauce
drumsticks, along with a cooking time of 75-80
minutes. In this case, the oven is capable of
cooking 400 portions at a time at full capacity.
 The 80mm GN2/1 trays that may be used for
sauce dishes, particularly legume dishes, can
accommodate 60 portions, yielding a total
capacity of 420 portions when 7 loads are loaded
at a time.
 Before loading the foodstuff into the device, first
conduct a pre-heating at a temperature exceeding
the selected cooking setting by minimum 70
However, regardless of the foodstuff to be
cooked, conducting a pre-heating at 235
most ideal one. For instance, to cook meat pastry
for 20 minutes at 190
heated up to minimum 230
to be loaded in the oven (trolley, tray, foodstuff) are
supposed to decrease the interior oven temperature.
21
10 ad
5 ad
10 ad.
5 ad.
3 ad
o
C, the oven should be pre-
o
C. Because cold materials
o
C.
o
C is the