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UNO
-
To help cleaning, remove the lateral grids,
taking them out from the oven;
-
Switch on the oven;
-
Set the temperature at about 80°C for
about
-
Let the appliance cool down and clean
with a cloth;
Do not use for the cleaning of the steel acids,
aggressive products or products
containing
chlorine
hydrochloric acid etc.), not even if diluted.
4.3
OVEN EXTERNAL CLEANING
Never use a jet of water in pressure to clean the
external part of the oven.
Use wet clothes.
5.
TURNING OFF IN CASE OF BREAKDOWN
In case of a breakdown, Please :
- deactivate the appliance;
- disconnect the electrical power supply automatic
circuit breaker placed upstream from the
appliance;
- consult a technical assistance center with trained
staff .
III. VARIABILI DI
COTTURA
Warning:
a- Before baking, heat empty the appliance
on a temperature higher of about 30°C
from the necessary baking temperature, in
order to obtain the maximum uniformity of
baking.
b- A higher temperatures than standard
requested for the product leads to a not
uniform baking.
c- Avoid to touch the products put on the
pan.
ENGLISH
8
R
10 minutes;
(sodium
hypochlorite,
1.
TEMPERATURE
The exact setting of the temperature guarantees the
a proper cooking of the food from the inside and the
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 and the inside remains uncooked (
sometimes this is desired, especially for meat
cooking ).
2.
TIME
This variable depends a lot on the quantity of food
put in the oven. A bigger quantity of food needs a
longer cooking time and vice versa.
Shorter times than the proper ones do not allow the
complete cooking of the food.
Longer times than the proper ones cause the
burning of the food surface.
3.
FOOD QUANTITY
The quantity of food affects the cooking time.
A bigger quantity of food needs a longer cooking
time and vice versa.
4.
USE OF PANS AND GRIDS
It is recommended to use :
-
Stainless steel pans : first courses, meat, fish
and potatoes.
-
Grids : meat to be browned like steaks, hot
dogs, sausage, frozen bread and frozen pizza.
IV. MAINTENANCE
1.
ORDINARY MAINTENANCE
All the maintenance operations must be done only
by qualified staff.
Before starting any maintenance operation, you
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