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Introduction
The salamander grills in this range are
made of stainless steel.
They have been especially designed for
hotel, restaurant and group catering.
Transport and Storage
The machine should be handled carefully
during transport and should not be sub-
jected to brusque movements. The packa-
ged machine must not be stored in the
open air but in a well-ventilated warehou-
se without corrosive gases. The package
must always be placed the right way up. If
it has to be left in the open air for any
time, it is vital that it be protected from
the rain.
Preparation
1. Plug the cable into the corresponding
electrical socket.
2. Do not cover the machine or place heavy
objects on top of it.
3. The product must not be cleaned while
connected to the mains.
4. Clean only when the oven has comple-
tely cooled down. Do not use acid-based
cleaning agents. The apparatus must not
be cleaned with a jet of water. Use a dry
cloth to clean the grease from inside the
oven and then finish cleaning with a
damp cloth. Never clean by using water
directly. Remove the tray and the rack
and submerge them in water to clean
them. Only replace them in the oven
when they are completely dry.
5. All electrically operated machines with
wiring must be installed by qualified
staff in accordance with safety regula-
tions.
Start-Up
1. The pilot light comes on when the power
supply switch is switched on and the
apparatus is ready for use.
2. Turn the thermostat from left to right to
set the required temperature. The ther-
mostat light comes on, showing that the
heating element is in operation.
3. Raise the lid and place the food on a
stainless steel tray.
4. Raise and lower the adjustable grill,
adjust the distance between the surface
on which the food is located and the
grill. Lock as per specifications.
5. When the temperature set is reached the
thermostat will switch off automatically.
6. When all operations have completed,
turn the temperature knob to 0 and
remove the plug.
Maintenance
1. Unplug the apparatus before carrying
out maintenance operations. Clean the
salamander when it has completely coo-
led down.
2. Clean the chamber regularly (at least
once a week). Take the tray and the rack
out of the apparatus and submerge
them in water to clean them. They must
not be used until they are dry. Use a dry
cloth to clean the inside of the oven and
then finish cleaning with a damp cloth.
Never clean by using water directly.
3. The oven must be inspected regularly
and must always be maintained by pro-
fessional technicians
PROBLEMS
1. The pilot light does not come on:
·That the apparatus is plugged in.
·That the current is strong enough.
·That the pilot light bulb is O.K.
2. The heat indicator does not light up even
when the heating element is working:
·The pilot light may have blown.
·The pilot light may be disconnected.
3. The heating element stops:
·The heating element has blown.
·The timer is not working.
4. The upper box jams:
·There may be an object between the
upper and rear boxes.
·The rear box may not be working.
WARNING!
Any incorrect assembly or fitting, as well
as any repair or maintenance operations
carried out by unauthorised persons, may
be dangerous and damage the product.
Please contact the distributor is the pro-
duct needs to be repaired. Only authori-
sed personnel may handle the apparatus.
WARNING!
For your safety, do not leave inflammable
liquids, gases or other objects near the
apparatus.
ENGLISH
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