Servicing - Angelo Po 191FAE Manuel D'utilisation Et D'installation

To ensure correct use of the appliance, the follow-
ing rules should be adopted.
– Use only the accessories recommended by the
constructor.
– Check that the oven bottom plate is positioned
correctly.
– Check that the inspection hatch is closed.
– Allow the oven to warm up before using it.
– Do not use the oven with the door part open.
Keep the appliance at peak efficiency by car-
rying out the scheduled servicing procedures
recommended by the constructor. Proper
servicing will allow the best performance, a
longer working life and constant maintenance
of safety requirements.
Caution - warning
IT
IT
Before carrying out any servicing procedure,
activate all the safety devices provided and
decide whether staff at work and those in the
GB GB
vicinity should be informed. In particular, turn
off the gas supply tap, cut off the electricity
DE DE
supply using the master switch and prevent
access to all devices that might cause unex-
FR FR
pected health and safety hazards if turned on.
ES ES
English
USEFUL ADVICE FOR USE

SERVICING

RECOMMENDATIONS FOR SERVICING
– When cooking in the oven, use the top guides for
cakes and the bottom guides for roasts.
– To brown the surface of a dish, turn on the top
heating element and cook on the top runners for
a few minutes.
– Always keep the appliance and the surrounding
areas clean.
– When cleaning, use only food-approved deter-
gents.
At the end of each session of use and whenever
necessary, clean:
– The hob (see page 13)
– The top burners (see page 13)
– The oven (see page 14)
– The accessories (see page 13)
– The appliance and the surrounding environment
(see page 13)
Every 100 working hours have skilled, authorised
personnel carry out the following operations.
– A check on the gas pressure and system tight-
ness
– A check on the efficiency of the safety thermo-
couple
– Check that the safety thermostat is working cor-
rectly
– check that the electrical system is in good work-
ing order
– Greasing of the gas tap (see page 23).
- 12 -
5