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4.0 INSTRUCTIONS FOR A SAFE USE OF THE OVEN
• Ensure the oven is on a stable position and safety devices installed upstream are efficient.
• Always use adequate protection gloves to introduce or pull out the trays.
• Always pay maximum attention to the floor, that due to cooking steam could be slippery.
• In order to avoid burns, never use trays or containers with liquids or fluids over a level that can be easily con-
trolled at sight.
• Don't put trays or other kitchen tools on the oven.
• Periodically have a check with technical service and replace eventual damaged parts, that could alter the proper
functioning of the oven or be a danger.
• Often clean the oven following the instructions stated in this manual.
MAX. FOOD LOADING
Number of trays
4 x 2/3 GN
4 x 1/1 GN
7 x 2/3 GN
7 x 1/1 GN
11 x 1/1 GN
For a correct comprehension of the terminology used in the following paragraphs, we underline that cooking
phase is the period of time in which the oven carries out one of the following cooking modes.
Convection hot forced air
(temperature range between 20 - 270°C)
Combi mode
(temperature range between 20 - 270°C)
Steam
(temperature range between 20 - 100°C)
The cooking phase can use following devices and automatisms:
Skewer probe to control the core temperature of the food to be cooked
Δt to control cooking chamber temperature
Cooking chamber release valve
High or low fan speed
Autoreverse
4.0A DESCRIPTION OF COOKING CYCLE OR COOKING PROGRAM
Manual cooking cycle or program:
Food can be cooked in a single phase.
During the cooking program you can activate or deactivate the above mentioned devices and automatisms, adjust
cooking chamber temperature, core probe temperature, humidification and cooking time.
Automatic cooking program or cycle:
Food can be cooked with more phases, and totally automatically.
During the program it's possible to temporary modify the above mentioned devices and automatisms and adjust
cooking temperature, time and humidification.
Max. food loading
6 Kg
10 Kg
10 Kg
18 Kg
25 Kg
5
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