Bedienungsanleitung Hendi 223222 (Seite 18 von 56) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Polnisch)

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5.1 SPARE PARTS

Use only authorized parts for product repair. All interventions shall be carried out by authorized and special-

ized technical personnel. Contact the Assistance Centre to request spare parts.

6. 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 ad-

visable 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 ad-

vised to use deep baking trays because they would

prevent the correct air circulation. There must be

a space of at least 2 cm between the top tray and food.

To cook uniformly do not overload the oven and

make sure baked goods or bread face the right di-

rection 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 centre

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.

6.1 DEFROST

The oven can be used for accelerating the defrost-

ing process for foods to be cooked, by using forced

air at ambient temperature or at lower tempera-

ture (depending on the size of the product to be de-

frosted). This guarantees quick thawing of frozen

products without altering their taste and aspect.

6.2 STEAM

The humidiﬁcation system is recommended for

more delicate coking of all types of foods. Further-

more, it is recommended quick defrosting, warm-

ing food products without dehydrating or hardening

them and for naturally desalting foods preserved

by salting. The combination of the steaming func-

tion 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 vapour.

WARNING: Satisfactory operation of the moistur-

izing 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 vapour cooking required pre-

heating the oven to the desired temperature before

activating the vapour supply.

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