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USE AND MAINTENANCE
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 controlled 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
Oven model
304
104
307
107
111
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 cook-
ing modes:
Convection hot forced air with humidity regulation
(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
Cooking chamber release valve
Reduced ventilation speed (optional)
Autoreverse (optional)
The oven is equipped with the following functions:
Automatic washing (optional)
DEFINITION OF MANUAL COOKING
The cooking of the food is carried out in a single phase. During cooking process you can activate and
deactivate the above mentioned devices and automatisms, modify temperature values inside the cook-
ing chamber, of the core probe, of humidification and cooking time.
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
3
Max. food loading
8 kg
10 kg
14 kg
20 kg
30 kg
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