Spare Parts; Cooking Advice - Apach AP Serie Notice D'utilisation

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If the problem persists we advise you to consult a retailer of manufacturer asking for Assistance
Service specifying the problem and supplying the code (Art.) and appliance Ser N°. This
information is provided on the INFORMATION PLATE on the side of the machine.

SPARE PARTS

Use only authorized parts for product repair. All interventions shall be carried out by authorized
and specialized technical personnel. Contact the Assistance Centre to request spare parts.
VI.

COOKING ADVICE

Where the grill is used to cook fatty food such as roasts or poultry it is advisable to insert a
container on the bottom of the cooking chamber to collect the fat during cooking.
While cooking food with full containers or filled with liquids, ensure
they do not spill, both during and after cooking on taking them out
of the oven. Scalding danger!
When ovens are placed on leavening cabinets, stainless steel tables
or other ovens, it is not advisable to use shelves so high that the
inside of the oven is not at eye level. Scalding danger!
Always clean accessories before use.
To cook food perfectly and uniformly it is not advised to use deep baking trays because they
would prevent the correct air circulation.
There must be a space of at least 2cm between the top tray and food.
To cook uniformly do not overload the oven and make sure baked goods or bread face the right
direction toward airflow in the cooking chamber.
Correct use of core probe: insert in the thickest part of the food from top to bottom until the center
is reached with the core probe.
To counteract the loss of heat through opening the door to put food in the oven, it is advised to
preheat to at least 30 °C higher than the desired cooking temperature.
In case of interventions on the food, leave the door open for the least time possible, so as to
prevent the temperature within the oven from dropping to a point of jeopardizing successful
cooking.
WARNING: it is advisable to open the door twice: keep the door ajar (3-4 cm) for 4-5'', then
open completely. This is to prevent heat and steam causing annoyance or burns.
DEFROST
The oven can be used for accelerating the defrosting process for foods to be cooked, by using
forced air at ambient temperature or at lower temperature (depending on the size of the product
to be defrosted). This guarantees quick thawing of frozen products without altering their taste
and aspect.
STEAM
The humidification system is recommended for more delicate coking of all types of foods.
Furthermore, it is recommended quick defrosting, warming food products without dehydrating or
hardening them and for naturally desalting foods preserved by salting.
The combination of the steaming function with the conventional ones allows flexibility of use and
saving energy and time, simultaneously maintaining the nutritious and taste qualities of the food
unaltered. an ideal cooking system for all types of food. The water – injected on the fan – is
atomized and passes through the resistance turning into vapor.
WARNING: Satisfactory operation of the moisturizing function requires that the temperature of
the thermostat be set at least at 80--100°C.
Steam is rarely produced at lower temperatures and the majority of the water falls to the bottom
of the oven.
Furthermore, good vapor cooking required preheating the oven to the desired temperature before
activating the vapor supply.
PREHEATING
To avoid the effects of heat loss when the oven door is opened to place food inside it is advised
to preheat to at least 30 °C higher than the desired cooking temperature.