Bedienungsanleitung Unox XF133 (Seite 11 von 72) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

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4. DIFFERENT FUNCTIONS ( SET UP ONLY IN

OVENS WITH Classic, Dynamic and 800

Manual CONTROL BOARD )

OVEN DOOR MANAGEMENT

On each appliance there is a switch that stops the

functioning of the oven when you open the door.

When you open the door, the cooking cycle (both

in the manual and in the programmed mode) goes

into a pause (no parameter is lost). When you close

the door, the cooking cycle starts again from where

it stopped.

FUNCTIONING CYCLE OF FANS

Every 2 minutes the fans stop and reverse their

direction of rotation.

5. CLEANING

WARNING:

Before starting any maintenance or cleaning

operation it is necessary to disconnect the electrical

power supply and wait for the appliance to cool

down.

5.1 FIRST USE OF THE OVEN

Before the first use of the appliance: clean the

metal part with hot water and soap and rinse it.

Never wash the inner part of the oven with acids or

aggressive detergents.

With the empty cavity, heat the oven up for about 30

minutes at a temperature of 200°C to eliminate any

thermic insulation smell.

5.2 CAVITY CLEANING

At the end of each cooking cycle, clean the cavity

using only proper products.

Never clean the stainless steel with acids, aggressive

detergents or other product containing chlorine

(sodic hypochlorite, hydrochloric acid, etc.), even

though they are diluted.

5.3 CLEANING OF THE EXTERNAL PART OF THE

OVEN

Never use a jet of water in pressure to clean the

external part of the oven. Only use wet clothes.

6. TURNING OFF IN CASE OF BREAKDOWN

If there is a breakdown, deactivate the appliance:

- disconnect the electrical power supply

automatic circuit breaker placed upstream

from the appliance.

- consult a technical service center authorized

by the manufacturer where you can find

trained personnel.

III. COOKING PRINCIPLES

1. COOKING TYPOLOGIES

The types of cooking you can realize with the

appliance described on this manual are:

• Bread and Pastry professional baking with:

1. CONVECTION

the baking is realized through hot air.

2. CONVECTION + HUMIDITY

(Humidity Versions)

the baking is realized through hot air with

the addition of humidity.

1.1 MAIN COOKING MODES

Warning:

a- Before any use, heat up the oven setting

a cavity temperature 30°C higher than the

desired cooking temperature. This allows

you to obtain the best baking uniformity.

b- Use of higher temperatures than those

needed by the product causes an uneven

baking.

c- Bread and Pastry baking: do not use trays

with a height of more than 20 mm and

avoid that the single units on the tray get in

touch.

d- Do not overload the trays.

Convection cooking

In convection ovens the cooking is done by hot air

that circulates round and round inside the cooking

chamber. This allows to realize an even cooking,

also because in this way the heat is homogeneously

distributed.

An even baking is guaranteed also when the oven

is fully loaded. The food is perfectly baked both on

the surface , with a golden crust, and in the internal

part, with a uniform structure and a constant

residual humidity.

The main advantage is the possibility to cook

at the same time different types of food without

ENGLISH

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