BestFor BISTROT 433 Manual De Instruccion página 26

CONTENTS:
GENERAL WARNINGS ............................................................................................................................... 26
CLEANING AND CARE: .............................................................................................................................. 26
INSTALLATION AND COMMISSIONING ................................................................................................ 27
Preliminary operations: ........................................................................................................................... 27
Fastening the feet and water collection tray: ...................................................................................... 28
ELECTRICAL CONNECTION: ................................................................................................................... 30
WATER CONNECTION: ............................................................................................................................. 31
COOKING PRINCIPLES ............................................................................................................................. 32
Steam cooking (Temp. from 100° to 103° + Steam 100%) .............................................................. 32
Convection cooking (Temp. from 70° to 270°) ................................................................................... 32
Convection and steam cooking (Temp. from 70° to 270° + Steam from 20% to 60%) ............... 32
Convection and dry air cooking (Temp. from 70° to 270°+ Dry from 10% to 100%) ................... 32
Cooking using core probe and chamber temperature ....................................................................... 32
CONTROL PANEL ....................................................................................................................................... 33
Switching on and off: ............................................................................................................................... 33
Setting the language: .............................................................................................................................. 34
Setting the time ........................................................................................................................................ 34
Delayed start: ........................................................................................................................................... 34
Manual baking mode: .............................................................................................................................. 34
How to set a manual programme: ......................................................................................................... 34
Programme mode (customizable programming): .............................................................................. 36
Executing a customized programme: ................................................................................................... 36
Preset programmes: ................................................................................................................................ 37
Bistrot Series, model 1065/665/465, Recipe Book: ................................................................................ 38
Gourmet Series, model 1011/511, Recipe Book: .................................................................................... 40
"COOL" - "PUMP" - "WASH" Programmes: ....................................................................................... 43
Characteristics of programmes in progress - preheating and baking time extension: ................ 43
Lamps and the end of baking: ............................................................................................................... 44
Delayed start: ........................................................................................................................................... 44
Importing/Exporting baking programmes: ........................................................................................... 44
Preset programmes management mode: ............................................................................................ 45
Customized programmes management mode: .................................................................................. 45
Alarm codes: ............................................................................................................................................. 47
ROUTINE AND SPECIAL MAINTENANCE ............................................................................................. 47
WHAT TO DO IN CASE OF PROLONGED SHUTDOWN .................................................................... 47
NOTES: .......................................................................................................................................................... 47
Bistrot/Gourmet Series Ovens- Page 25