Switching On For The First Time - Moretti Forni P Classic Serie Manual De Instrucciones

For preference, a flexible pipe should be used so as to avoid even small
pressure changes in the water supply.
Leave the water to run through the pipe before connecting the oven.
If the oven is connected to a supply of hard water this will cause rapid
calcification of the pipes.
A water outlet is fitted on the back of the appliance and a heat resistant
pipe can be connected to this.
NOTE:
The water outlet is equipped with a tap that must
remain open while the appliance is in use.
NOTE:
: The manufacturer declines any responsibility in the
event of failure to comply with the above safety precautions.
3 OPERATION
3.1 PRELIMINARY CONTROL OPERATIONS
WARNING!
Before
programming of the oven, always check that:
- all electrical and earthing connections have been properly made.
- all vapour exhaust connection operations have been properly
made.
All control operations must be carried out by specialised
technicians holding a proper license.
WARNING!
- The oven must always be under surveillance when in operation.
- During operation the oven surfaces, and in particular the glass,
become hot, so that care must be taken not to touch them so as to
prevent scalding.
- When opening the door make sure you stand at a safe distance
from any hot steam that may come out of the baking chamber.
- Never allow unauthorised persons to approach the oven.
For more even results, we recommend avoiding the use of temperatures
above those recommended for the type of product being baked.
3.2 STARTING UP THE BAKING CHAMBER WITHOUT
THE STEAMER
Two control panels are located on the front right hand side of the
baking chamber, as illustrated in figure 17.
1. Main switch (ON/OFF)
2. Safety thermostat (Reset)
3. Temperature regulator (+up/-down)
4. Set temperature display (Set Point °C)
5. Ceiling power regulator
6. Ceiling power regulator display
7. Floor power regulator
8. Floor power regulator display
9. Start/Stop heating elements button
10. Economy
11. Baking chamber on/off button (light)
12. Baking chamber internal temperature display
13. M button (manual).
14. P button (programs).
15. Timer button
NOTE:
The electronic controls allow more precise and rapid
regulation of the oven. However, they are by nature more delicate
than traditional ones.
To ensure that they remain in a proper state of operation it is
recommended that the buttons on the electronic control panel be
activated by pressing lightly with one finger, avoiding excessive
pressure and impact.
a) Turn the main switch (item 1 – fig. 17) on the top control panel to
ON. Both the switch itself and the electronic panel below it will
light up.
The pyrometer serves to use the oven in "MANUAL" mode or in
"PROGRAMS" mode, where it recalls the execution of one of the
baking programs stored in the memory.
The pyrometer has two buttons, "M" (manual, fig.17 item 13) and
"P" (programs, fig. 17 item 14); when these buttons are pressed,
the appliance passes from one mode to the other. The relevant
LED on each button shows which of the two modes has been
selected at all times.
When the oven is switched on, the pyrometer returns to the
previous setting from the last time it was switched off (the LED
light indicates whether this is "Manual" or "Programs" mode.
3.2.1

SWITCHING ON FOR THE FIRST TIME

When starting up the equipment for the first time or after a long period
of disuse, it is essential
to carry out the heating procedure
commencing start-up and
as follows:
- Set the temperature to 60°C (140°F) and leave the chamber to
operate for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 90°C (195°F) and leave the chamber
operating for about 2 hours. If there is a great deal of steam inside
the chamber, open the door for a few minutes to let out the steam
and then
close it again.
- Increase the temperature to 150°C (305°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 250°C (485°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 270°C (520°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then
close it again.
- (Only pizzeria) increase the temperature to 400°C(755°F) and leave
the chamber operating for about 1 hour. If there is a great deal of
steam inside the chamber, open the door for a few minutes to let out
the steam and then close it again.
- Wait for the temperature to cool to ambient levels before switching
the oven on again. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
This procedure serves to remove any moisture built up inside the oven
during the production, storage and shipping stages.
NOTE:
It is possible for the appliance to give off unpleasant
odours during the operations mentioned above. Ventilate the area.
WARNING!
especially at high temperatures; this is to prevent the hazards of
burns and overheating of parts close to the door.
WARNING!
time after carrying out the above procedures, which are absolutely
essential for perfect operation.
WARNING!
equipment is switched on or when it is switched on after a long
period of disuse.
NOTE:
When switching on the oven again, to increase the
duration of the component parts (refractory surfaces), it is
necessary to prevent heating too suddenly. Each time, before
reaching the set point for cooking, keep the oven at a temperature
between 120°C (250°F) and 160°C (320°F) for at least 40 minutes.
3.2.2 STARTING UP THE BAKING CHAMBER WITHOUT
THE STEAMER: MANUAL MODE
b) Set the required cooking temperature using the buttons provided
(fig.17 item 3). The value will be shown on the right hand
luminous display (fig.17 item 4).
c) Set the power values of the ceiling (fig.17 item 5) and of the floor
(fig.17 item 7). These values vary from 0 (power disconnected) up
to 9 (maximum power) and appear on luminous displays (fig.17
item 6) and (fig.17 item 8), respectively.
A red dot in the lower right hand corner of the display (fig.17 item
6) and (fig.17 item 8) indicates that the heating elements in the
ceiling and floor are in use.
The luminous dot turns on and off to indicate when power is and is
not being absorbed by the heating elements.
Separate adjustment of the ceiling and floor temperatures makes
use of the oven much more elastic, allowing for more customised
baking.
d) Switch on the baking chamber by pushing the push-button (fig.17
item 9): a red LED will light up in the top right hand corner.
e) When the temperature inside the baking chamber (fig.17 item 12)
reaches the set temperature (4), the power supply will cut out and
the indicator led (fig.17 item 6 and fig.17 item 8) will turn off.
When the temperature inside the baking chamber drops below the
set value (fig.17 item 12), the power supply will automatically cut
in again and the LED will light up once more.
f) The oven control system is equipped with an economy function,
which can be switched on either automatically or manually.
f.1) Automatic enabling of the economy function
UK/4
Do not open the oven door for long periods,
Only use the oven for baking for the first
Never bake any items the first time that the