Connection To The Water Supply; Switching On For The First Time - Nordcap MORETTI S Serie Manuel D'instructions

NOTE:
The device selected should be in the immediate vicinity
of the appliance and within easy access.
The vapour aspiration hood is delivered with a voltage of V230 1N 50/60
Hz, as indicated on the rating plate at the side (fig. 1).
When connection has been completed, check that the supply voltage,
with the appliance running, does not differ from the rated value by more
than ±5%.
WARNING!
It is essential that the appliance be properly
earthed.
2.5.3

CONNECTION TO THE WATER SUPPLY

(only for baking chambers fitted with steamer)
Connection to the water supply mains must comply with the regulations
in force and flexible pipes for the connection to the water supply network
must comply with IEC 61770 and subsequent modifications.
WARNING!
Use only the hose supplied to the equipment. In
any case never use tubes used.
WARNING!
A tap must be fitted upstream of the appliance
to shut off the water supply.
The 3/4 male gas type water filler is located at the rear of the oven (Fig.
15). The working pressure must be between 1 and 1,5 bar.
WARNING!
Higher pressures may result in situations that
are dangerous for persons and harmful for the appliance.
The appliance must be connected to a supply of soft water.
For preference, a flexible pipe should be used so as to avoid even small
pressure changes in the water supply.
Leave the water to run through the pipe before connecting the oven.
If the oven is connected to a supply of hard water this will cause rapid
calcification of the pipes.
A water outlet is fitted on the back of the appliance and a heat resistant
pipe can be connected to this.
NOTE:
The water outlet is equipped with a tap that must
remain open while the appliance is in use.
NOTE:
The manufacturer declines any responsibility in the
event of failure to comply with the above safety precautions.
3 OPERATION
3.1 PRELIMINARY
WARNING!
Before
programming of the appliance, always check that:
- the labels on the appliance (fig.2) are undamaged and legible and
if this is not the case, they must be replaced;
- all electrical and earthing connections have been properly made;
- all vapour exhaust connection operations have been properly
made.
All control operations must be carried out by experienced
technicians with the proper permits.
WARNING!
- The oven must always be under surveillance when in operation.
- During operation the oven surfaces, and in particular the glass,
become hot, and therefore, care must be taken not to touch them,
so as to prevent scalding or burns.
- When opening the door, make sure you stand at a safe distance
from any hot steam that may come out of the baking chamber.
- Never allow unauthorised persons to approach the oven.
For more even results, we recommend avoiding the use of temperatures
above those recommended for the type of product being baked.
NOTE:
the first use after switching on or after an extended
period in the oven access, the result tends to be excessive.
Only after some cooking sequence you will get the results optimal
set.
3.2 PUTTING THE BAKING CHAMBER INTO SERVICE
The on-off switches (0/1) are located on the right side of the baking
chamber. To power up the chamber, use the main switch (0/1) on all
baking chamber elements (fig. 1 item. A).
The control panel is located on the front right-hand upright of each baking
chamber (fig.16):
1) Colour graphic display
2) Neutral keys: for each key, the icon for the associated function is
represented on the display: this varies according to the screen being
viewed
3) Switch on ("Start")
4) Switch off ("Stop")
CONTROL OPERATIONS
commencing start-up
5) Baking timer manager ("Timer1" "Timer2")
6) Eco Stand-by function enable/disable ("Stand-by")
7) Power Booster function enable/disable ("Booster")
8) Access to settings menu ("Menu")
9) Custom function ("Hotkey")
The user interface has the following viewing areas (fig 16):
A) TOP BAR: which is the viewing area at the top of the display. Views
date, current time and any status icons (steamer status, switch on
timer, etc.).
B) WORKING AREA: this is the main viewing area, divided
horizontally into three areas, each with an associated baking
parameter that can be modified directly by pressing the
corresponding neutral keys. This viewing area is also used to view
the menu items and the different setting screen (programs, lighting,
etc.) and in case of anomaly, it shows the mistake identified.
C) STATUS BAR: the viewing area in the bottom part of the display. It
is represented by a coloured label that will view: the current status of
equipment ("heating", "baking"), and baking timers (when "Timers"
viewing is enabled), etc.... .
To improve the experience of the user, the interface, thanks to the
potential of the graphic display, gives a specific colour to each
function/status of the appliance. This allows the user to know its status at
all times:
- WHITE: standard baking mode
- GREEN: standby function enabled
- ORANGE: booster function enabled
- PURPLE: "half load" function enabled
- LIGHT BLUE: menu, program settings
- RED: alarm
The six neutral keys, to the right and left of the graphic display (fig.16 –
item 2), can have the following functions:
+: increases the parameter
- : reduces the parameter
↑ : moves the selection "Up"
↓ : moves the selection "Down"
√ : ok, confirms the selection
← : cancels, goes back without confirming (return)
WARNING!
screen can damage it irreversibly and affect the correct operation of
the entire appliance.
Once the main switch is on (0/1), the graphic display and the main switch
will light up. When switched on, the graphic display will show the initial
screen for a few seconds and then open the main menu screen (fig.17)
with the settings for the last baking operation used:
and
A) Date
B) Time
C) Ceiling power level
D) Actual temperature / working set point
E) Floor power level
F) Representation of on/off ceiling heating element
G) Representation of on/off floor heating element
H) Line of text with explanatory status/timers message
I) Indication of "Switch on Timer" status
L) Indication of "Steamer" status
M) Indication of "Buzzer" disabled status
N) Indication of "Anomaly present" status
NOTE:
The electronic controls allow more precise and rapid
regulation of the oven. However, they are by nature more delicate
than traditional ones.
To ensure that they remain in a proper state of operation it is
recommended that the buttons on the electronic control panel be
activated by pressing lightly with one finger, avoiding excessive
pressure or impact.
3.2.1

SWITCHING ON FOR THE FIRST TIME

When starting up the equipment for the first time or after a long period
of disuse, it is essential to carry out the heating procedure as follows:
- Set the temperature to 60°C (140°F) and leave the chamber to operate
for about 1 hour. If there is a great deal of steam inside the chamber,
open the door for a few minutes to let out the steam and then close it
again.
- Increase the temperature to 90°C (195°F) and leave the chamber
operating for about 2 hours. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam.
- Increase the temperature to 150°C (305°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
chamber, open the door for a few minutes to let out the steam and
then close it again.
- Increase the temperature to 250°C (485°F) and leave the chamber
operating for about 1 hour. If there is a great deal of steam inside the
UK/4
LCD is not TOUCH SCREEN. Pressing on the