Electrolux Professional AOS102GTW1 Installation Manual

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6GN1/1

260450-260510 260456 260 260451-260511 260463 260457 260

** ** **

400 230 200

STEAM/CONVECTION GAS OVENS

INSTALLATION AND OPERATING INSTRUCTIONS (for the United Kingdom)

Summary Page

- Installation diagrams......................................................... 4

APPLIANCE IDENTIFICATION.......................................... 37

I. GENERAL CHARACTERISTICS ...................................... 38

1. TABLE 1: TECHNICAL DATA ....................................... 38

2. APPLIANCE DESCRIPTION ........................................ 39

3. GENERAL INSTRUCTIONS ......................................... 39

3.1 PERSONAL PROTECTION EQUIPMENT ............... 39

3.2 RESIDUAL RISKS .................................................... 40

3.3 TECHNICAL DATA PLATE ...................................... 40

4. THE ENVIRONMENT .................................................... 40

4.1 PACKING .................................................................. 40

4.2 USE .......................................................................... 40

4.3 CLEANING ............................................................... 40

4.4 DISPOSAL ................................................................ 40

II. INSTALLATION INSTRUCTIONS .................................... 41

1. PLACE OF INSTALLATION .......................................... 41

1.1 REFERENCE STANDARDS .................................... 41

2. POSITIONING ............................................................... 41

3. Burnt gas discharge .................................................... 41

3.1 FOREWORD ............................................................ 41

3.2 I

NSTRUCTIONS REGARDING THE EXHAUST SYSTEM

3.3 INSTALLATION OF ACCESSORIES ........................ 42

4. Electrical connection .................................................. 42

4.1 POWER CABLE INSTALLATION ............................. 43

5. WATER CONNECTION ................................................. 43

5.1 SUPPLY WATER CHARACTERISTICS ................... 43

5.2 WATER DRAINING SYSTEM ................................... 44

6. GAS CONNECTION ...................................................... 44

6.1 INSTRUCTIONS ..................................................... 44

6.2 NOMINAL HEAT OUTPUT ..................................... 45

6.3

SUPPLY PRESSURE CHECK ......................... 45

7. CONVERSION TO ANOTHER TYPE OF GAS ............. 45

7.1 ACCESSING COMPONENTS ................................ 45

.42

APPLIANCE IDENTIFICATION

7.2 REPLACING THE ..................................................... 45

7.3 REPLACING THE GAS VALVE ................................ 45

7.4 GAS VALVE ADJUSTMENT ..................................... 45

7.5

TABLE 2: NOZZLES AND ADJUSTMENTS / GAS TYPES

7.6 GAS TYPE STICKER ............................................... 47

8. SAFETY DEVICE .......................................................... 47

9. OPERATION CHECK .................................................... 47

10. MAINTENANCE .......................................................... 47

11. BRIEF TROUBLESHOOTING GUIDE ........................ 47

12. POSITIONING OF MAIN COMPONENTS .................47

III. OPERATING INSTRUCTIONS ....................................... 48

1. OVEN DOOR OPENING ............................................... 48

1.1 6 AND 10-RACK MODEL ......................................... 48

1.2 20-RACK MODEL ..................................................... 48

2. Oven door closing ....................................................... 48

2.1 6 AND 10-RACK MODELS ....................................... 48

2.2 20-RACK MODELS .................................................. 48

3. DESCRIPTION OF CONTROL PANEL

3.2 MAIN FUNCTIONS AND SYMBOLS ........................ 49

4. CONTROL PANEL USE ................................................ 52

4.1 SWITCHING THE OVEN ON ................................... 52

4.2 SWITCHING THE OVEN OFF ................................. 52

4.3 SELECTING CONTROLS (AREAS) ......................... 52

OVEN USE ............................................................................. 52

4.4 MANUAL ................................................................... 53

4.5 AUTOMATIC ............................................................. 58

4.6 PROGRAMS ............................................................. 60

4.7 CLEANING ............................................................... 60

4.8 SETTINGS ................................................................ 61

5. SWITCHING OFF IN CASE OF A FAULT ..................... 63

6. CLEANING AND MAINTENANCE ................................ 63

6.1

STEAM GENERATOR PERIODICAL MAINTENANCE

6.2 REPLACING CONSUMABLE COMPONENTS ........ 65

6.3 PARTICULAR CLEANING ........................................ 65

.. 46

...... m 49

.64

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"Technical Data" plate

PNC 9PDX 260462 05

2. TABLE 1: TECHNICAL DATA

260462

I. GENERAL CHARACTERISTICS

1. TABLE 1: TECHNICAL DATA

for AUSTRALIA

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Information on sound emissions: The functional components of the appliances in question have a noise level not exceeding 70 dB (A).

* The oven model is speciﬁ ed at the PNC ﬁ eld on the "Technical

Data" plate located at the bottom on the left side.

** Gas consumption was calculated considering:

- Temperature 15°C;

- Atm. pressure 1013.25 mbar;

- Net heat value : G30 (Hi=45.65 MJoule/kg) G31 LPG (Hi=46.34 MJoule/kg) G20 natural gas (Hi=34.02 MJoule/m3) G25 natural gas (Hi=29.25 MJoule/m3) LPG (Japan) (Hi=46.36 MJoule/kg) Natural gas 13A (Japan) (Hi=46.05 MJoule/kg)

for AUSTRALIA Propane Gas (Hi=95.8 MJ/m3) Natural Gas (Hi=37.8 MJ/m3)

2. APPLIANCE DESCRIPTION

This handbook concerns various appliance models. For further information regarding your model, refer to Table 1"Technical Data".

The appliance has the following features:

• Digital indication of temperature.

• Thermostatic probe for measuring the product's "core" temperature (core probe).

• Constant monitoring of cooking parameters during the entire cycle.

• Periodical emptying and subsequent automatic cleaning of the steam generator to prevent excess scaling (depending on the model).

• Signalling the need for periodical boiler maintenance; see relevant section (depending on the model).

• Compartment rapid fume extraction device for gratinating, with automatic activation.

• AIR-BREAK anti-backﬂ ow device for preventing backﬂ ow from the drainage system entering the oven (depending on the model).

• Compartment lamps.

• Door opening double-action safety mechanism to prevent burns (depending on the model).

• Door with double glass: better comfort in the kitchen and low surface temperatures.

• Cycle for daily cleaning of oven compartment (CLEANING SYSTEM) (depending on the model).

• Self-diagnosis for possible malfunctions by means of signalling with identiﬁ cation codes.

For UK and COMMONWEALTH only: This appliance is designated as a forced draught burner, therefore the appliance is classed as COMCAT5 and only installers who held the relevant gas qualiﬁ cation are allowed to install/commission and service this product. WARNING: Failure to use a qualiﬁ ed/authorised installer WILL INVALIDATE THE WARRANTY conditions and may render the appliance inoperative. If any doubt please consult the manufacturer for further advice. Under no circumstances must this product be used unless installed and /or commissioned by a qualiﬁ ed engineer.

3. GENERAL INSTRUCTIONS

The following symbols are used in the manual to mark and identify the various types of hazards:

ATTENTION!

DANGER FOR THE HEALTH AND SAFETY OF OPERATORS.

ATTENTION!

DANGER OF ELECTRIC DISCHARGE (Electrocution)

- DANGEROUS VOLTAGE.

ATTENTION!

RISK OF DAMAGE TO THE MACHINE.

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• Before installing and using the appliance, carefully read this handbook as it provides important information and instructions on safe installation, use and maintenance.

• Keep this handbook for further consultation by the various operators, or in case the appliance is resold.

Attention: Appliance installation, any maintenance work and conversion to another type of gas must only be carried out by professionally qualiﬁ ed personnel authorised by the Manufacturer.

• This appliance is intended for collective use and is expressly designed for cooking food. Any other use is deemed improper.

The appliance must only be used by trained staff.

• This appliance is not intended for use by people (including children) with limited physical, sensory or mental abilities or without experience and knowledge of it, unless they are supervised or instructed in its use by a person responsible for their safety.

• Switch the appliance off in case of fault or poor operation.

• For any repairs, only consult an After-Sales Centre authorised by the manufacturer and demand original replacement parts. Failure to observe the above can compromise appliance safety and invalidates any form of warranty.

• Do not clean the appliance with direct jets of water.

• Do not use products containing chlorine (chlorine bleach, hydrochloric acid, etc.), even if diluted, to clean the steel parts.

• Do not use corrosive substances (e.g. muriatic acid) to clean the ﬂ oor under the appliance.

• For further details see the section "Cleaning and maintenance".

3.1 PERSONAL PROTECTION EQUIPMENT

Give below is a summary table of the Personal Protection Equipment (PPE) to be used during the various stages of the machine’s service life.

Protective

Stage

Transport

Handling

Unpacking

Assembly

Normal use

Adjustments

Routine

cleaning

Extraordinary

cleaning

Maintenance

Dismantling

Scrapping

Key:

garments

(*) During Normal use, gloves must be heatproof to protect hands when removing the hot pan from the appliance.

Safety

footwear

Gloves

X X X X X

X (*)

X X X X

PPE REQUIRED

PPE AVAILABLE OR TO BE USED IF NECESSARY

PPE NOT REQUIRED

Glasses

Ear

protectors

Mask

Safety helmet

Failure to use the personal protection equipment by operators, specialised technicians or users can involve exposure to chemical risk and possible damage to health.

3.2 RESIDUAL RISKS

The machine has several risks that were not completely eliminated from a design standpoint or with the installation of adequate protection devices. For the Customer’s complete information, the residual risks remaining on the machine are indicated below: such actions are to be considered incorrect and therefore strictly forbidden.

RESIDUAL

RISK

Slipping or falling

Burns The operator deliberately or unintention-

Danger of electric discharge (Electrocution)

Falling from above

Tipping of loads During maintenance on the machine or

Chemical Contact with chemical substances (e.g.

DESCRIPTION OF HAZARDOUS

SITUATION

The operator can slip due to water or dirt on the ﬂ oor.

ally touches some components inside the machine or dishes at the outfeed without using gloves or without allowing them to cool.

Contact with live parts during maintenance operations carried out with the electrical panel powered. The operator intervenes (with a power tool or without disconnecting the power to the machine) lying down on the wet ﬂ oor.

The operator intervenes on the machine using unsuitable systems to access the upper part (e.g. rung ladders, or climbs on it).

the packing containing the machine with the use of unsuitable accessories or lifting systems or with load unbalanced. When handling pans containing food.

detergent, rinse aid, scale remover, etc.) without taking adequate safety precautions. Therefore always refer to the safety cards and labels on the products used.

3.3 TECHNICAL DATA PLATE

Hz ......................... power supply frequency

kW ........................ max. power input

A ........................... current absorption

EL: ........................ [H] electrical prearrangement

Cat ........................ gas category

P mbar .................. gas pressure

∑ Qn ..................... gas power

G30-Lb1-...G120... consumption of various gas types Type-Bauart-type .. construction type (fume exhaust system)

[ I ] ........................ protection rating

CE ........................ CE marking

0051 EN 203-1 ..... reference standards

4. THE ENVIRONMENT

4.1 PACKING

• All the packing materials are environmentally friendly. They can be stored without risk or burned in a special waste incineration plant. Recyclable plastic components are marked as follows:

polyethylene: outer wrapping, instructions bag, gas

PE nozzle bag.

polypropylene: roof packing panels, straps

polystyrene foam: corner protectors

4.2 USE

• Our appliances are designed and optimised with laboratory testing in order to offer high performance and efﬁ ciency. In any case, to reduce energy consumption (electricity, gas and water), avoid using the appliance empty for long periods or in conditions that compromise optimum efﬁ ciency (e.g. door open). Also, if possible, preheat the appliance immediately before use.

4.3 CLEANING

• In order to reduce the emission of pollutants into the environment, clean the appliance (externally and when necessary internally) with products that are over 90% biodegradable.

4.4 DISPOSAL

• At the end of the product's working life, make sure it is not dispersed in the environment.

• Our appliances are manufactured using more than 90% metals (stainless steel, iron, aluminium, galvanised sheet, copper, etc.) which can be recycled by means of the conventional recovery structures, in compliance with the current regulations in the country of use.

• Make the appliance unusable by removing the power cable and any compartment or cavity closing devices (when present) in order to avoid the risk of someone becoming trapped inside.

Meaning of ﬁ elds given on the plate:

F. Mod. .................. factory description of product

Comm. Model ....... commercial description

Ser. Nr. ................. serial number

ELX ....................... manufacturer: Electrolux Professional spa

Viale Treviso, 15 33170 Pordenone (Italy)

Made in EU ........... place of manufacture

99-9999 ................ month/year of manufacture

PNC: ..................... production number code

EL: ........................ [C] power supply voltage, [D] phase

The symbol should not be treated as domestic waste, but must be correctly disposed of in order to prevent possible negative consequences for the environment and the human health. Regarding the recycling of this product, please contact the sales agent or dealer of your product, your after-sales service or the appropriate waste disposal service.

for AUSTRALIA

• Warnings:

• Do not store or use gasoline or other ﬂ ammable vapours, liquids or items in the vicinity of this or any other appliance.

• Do not spray aerosols in the vicinity of this appliance while it is in operation.

• Never check for leaks with an open ﬂ ame

• The appliance is not suitable for a marine environment.

L on the product indicates that this product

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II. INSTALLATION INSTRUCTIONS

Attention: The external panels of the oven must be removed for the operations described in this section. As the unit must be operating in order to carry out some adjustments, pay maximum attention to the live parts.

Attention: Maintenance in the upper part of the appliance requires the use of ladders with protection (guard).

1. PLACE OF INSTALLATION

• Only install the appliance in a suitably ventilated place.

1.1 REFERENCE STANDARDS

• Install the appliance in compliance with the current local and

national regulations.

for AUSTRALIA

• This appliance shall be installed only by authorised persons and in accordance with the manufacturer’s installation instructions, local gas ﬁ tting regulations,municipal building codes, electrical wiring regulations, local water supply regulations, AS5601-gas installation, health authorites and any other statutory regulations.

right side and back must remain 10 cm from any surface.

• Position the appliance on a ﬂ at surface and, if necessary, adjust the height of the worktop by means of the adjustable feet.

• The appliance is not suitable for built-in installation.

Attention: Make sure the steam coming from the oven discharge or adjacent appliances does not reach the aeration vents (for cooling internal components), located at the bottom of the appliance.

3. BURNT GAS DISCHARGE

3.1 FOREWORD

In relation to the combustion technology used, Steam Convection gas ovens are classiﬁ ed according to their "Construction Type". The regulations provide for a speciﬁ c burnt gas discharge system for each of these. Consequently, before installing the discharge system: a) identify the "Construction type" of the model in Table 1 (technical data) or on the dataplate;

CONSTRUCTION TYPE

2. POSITIONING

• Unpack the appliance, carefully remove the protective ﬁ lm from outside panels, making sure no traces of glue remain. If necessary, remove them using a suitable solvent. Remove the packing using protective gloves. Lift the appliance with a lift truck, remove the base, and position

it the place of use. Remove the protective ﬁ lm and make sure the packing material is not dispersed in the environment but disposed of according to the current regulations in the country where the product is used.

20 GN

6-10 GN

120 mm

”

130 mm

”

6-10 GN

• For disposal of the packing, see the section "The Environment"

• For the overall space required and connection dimensions, refer to the installation diagrams given on the ﬁ rst pages of this instruction handbook.

• The left side of the appliance must remain at least 50 cm from other surfaces to enable maintenance operations, whereas the

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300 mm

”

20 GN

6-10 GN

DIRECT NON-DUCTED DISCHARGE UNDER EXTRACTOR HOOD

KEY:

A: Manifold / draught damper accessory (to be ordered from the manufacturer)

B: Steam generator burnt gas outlet C: Compartment convector burnt gas outlet E: Adapter ring for commercial ducts

(to be ordered from the manufacturer)

F: Conical sections for single outlet (supplied) (always install) G: Fixing screws (supplied); *: Commercial extension pipes (not supplied)

SILICONE : Apply silicone sealant between the contact surfaces

ø D

Tmax=350°C

SILICONE

Tmax=350°C

3 meters MAX

SILICONE

CONSTRUCTION TYPE

B13

DISCHARGE WITH MANIFOLD UNDER EXTRACTOR HOOD

CONSTRUCTION TYPE

B13

KEY:

A: Manifold / draught damper accessory (to be ordered from the manufacturer)

B: Steam generator burnt gas outlet C: Compartment convector burnt gas outlet E: Adapter ring for commercial ducts

(to be ordered from the manufacturer)

F: Conical sections for single outlet (supplied) (always install) G: Fixing screws (supplied); *: Commercial extension pipes (not supplied)

SILICONE : Apply silicone sealant between the contact surfaces

than that of burnt gases produced by the appliance (see point 1.1). In case of burnt gas exhausting under an extractor hood, respect

the distance (shown in the ﬁ gure) between the top of the exhaust pipe and the lowest point of the hood ﬁ lters. This distance is deﬁ ned on the basis of exhaust pipe diameter "D". In the case of discharge to the outside or to a central ﬂ ue (Fig. "1c"), the exhaust ducting must NOT be longer than 3 metres (total length) or have any reductions in diameter, and must be periodically inspected and cleaned when necessary.

Attention: Since burnt gases (see ﬁ gure) can reach very high temperatures, check the materials extension ducts and extractor hood ﬁ lters are made from. Also

clogged with grease and grime, will reduce the efﬁ ciency of the extraction system.

make sure to periodically check the ﬁ lters which, if

DISCHARGE TO THE OUTSIDE OR CENTRAL FLUE WITH MANIFOLD

b) choose the diagram with the type of construction from those given below, depending on how the burnt gases are to be exhausted from the place of installation (e.g. discharge under extraction hood, to the outside or to a central ﬂ ue).

3.2 INSTRUCTIONS REGARDING THE EXHAUST SYSTEM

Before installation, check (according to the reference standard) that the volume sucked by the fume exhaust system is greater

3.3 INSTALLATION OF ACCESSORIES

Accessories can be easily installed by following the ﬁ gures given below and the relevant key. The screw holes for ﬁ xing accessories "A" and "F" are ø 3.5 mm and must be drilled in situ on the oven cover, at the punch marks.

4. ELECTRICAL CONNECTION

• Connection to the electrical power supply must be done in compliance with the current national and local regulations.

• Before connecting, make sure the voltage and frequency match that given on the dataplate.

• The appliance must be connected to the power supply in a permanent way. Connection must be made with an H05 RN-F type cable. The power cable must be installed in a metal or rigid plastic pipe without any sharp parts.

• An omnipolar switch of suitable capacity with contact opening distance of at least 3 mm must be installed ahead of the appliance. This switch must be installed in the building's permanent electrical system, in the immediate vicinity of the appliance.

• Appliance max. leakage current is 5 mA.

• A device (interlocked plug, lockable switch or similar devices) lockable in the open position during maintenance must be installed ahead of the appliance.

• The appliance must be connected to an efﬁ cient ear thing system. For that purpose, the connection terminal block

has a terminal with the symbol for connecting the earth wire. The appliance must also be included in an equipotential system. This connection is made with the setscrew marked E , located externally near the power cable entry. The equipotential wire must have a section of at least 10 mm

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4.1 POWER CABLE INSTALLATION

To connect the power cable to the appliance, proceed as follows:

Model 6 - 10 - 20 GN

• Remove the left side panel.

• Connect the cable to the terminal block as shown in the wiring diagram attached to the appliance, and secure it with the special cable gland.

The manufacturer declines any liability if the current national and local regulations and possible safety regulations are not respected.

WATER CHARACTERISTICS INLET "B" To guarantee correct appliance operation, several water

treatment systems may have to be installed. For that purpose, see the instructions of the following Flow Chart :

Water inlet “B”

Chloride

appraisal

< 10 ppm

NO ACTION REQUIRED

> 10 ppm

5° f = 50 ppm Ca CO

2.81° d

3.51° l

1.00 moz / cuB CaCO

0.50 mmol / l

See instructions of

graph page 459

(ORSMOTIZER or NANOFILTER)

WITH FILTER

Hardness

appraisal

< 5° f > 5° f

5. WATER CONNECTION

(See the installation diagrams at the beginning of this handbook)

When connecting the appliance to the water system with hoses they must be new and not used.

The oven has two separate water supply inlets ("B" and "N").

C - Water drain manifold

B - Steam generator or boiler water supply connection N - Condensate and Cleaning water connection

I - Power cable entry

The feed pipes of both inlets must be provided with a mechanical ﬁ lter and shutoff valve. Before installing the ﬁ lters it is advisable to allow a certain amount of water to run in order to clear the pipe of any solid particles.

5.1 SUPPLY WATER CHARACTERISTICS

The appliance must be supplied with drinking water having the speciﬁ c characteristics given in this section.

To appraise the suitability of the supply water the following characteristics must be measured:

- Total Hardness

- Conductivity

- Chloride Cl

- pH

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A water softener must be

installed

Water system ready

to be connected to

oven

Make sure the dynamic

pressure is between

150 and 450 kPa

(1.5-4.5 bar / 22-65 psi)

* If deemed suitable by the installer, the water softener can be replaced with a NANOFILTER.

ATTENTION:

conductivity above 50 μS/cm is necessary.

- The periodical check of ﬁ lter functionality, according to that indicated by the manufacturer, is important to avoid compromising appliance operation and to prevent the risk of corrosion.

- For good operation of the water softeners and ﬁ lters make sure to regularly service them.

Note: The softener (Automatic Water Softener) with automatic regeneration has a kit (Resin Sterilizer) for sterilization of the resins (additional request).

- To prevent damaging the appliance, at every periodical regeneration do a ﬁ lter wash cycle without introducing water in

the oven.

- The manufacturer declines any liability in case of incorrect maintenance.

Attention: Dispensers of substances for preventing scale in the pipes (e.g. polyphosphate dispensers) must not be used because they can compromise correct appliance operation.

WATER CHARACTERISTICS INLET "N" To guarantee correct appliance operation, several water

treatment systems may have to be installed. For that purpose, see the instructions of the following Flow Chart :

Water inlet “N”

Hardness

appraisal

5° f =

50 ppm Ca CO

2.81° d

3.51° l

1.00 moz / cuB CaCO

0.50 mmol / l

< 5° f > 5° f

A water softener must be

installed

Water system ready

to be connected to

oven

Make sure the dynamic

pressure is between

150 and 450 kPa

(1.5-4.5 bar / 22-65 psi)

For UK and COMMONWEALTH only:

This appliance is designated as a forced draught burner, thereIn accordance with "the water supply (Water Fittings) Regulations 1999", it is mandatory that this appliance when installed to the mains water supply has ﬁ tted an approved "double check valve" connected upstream of the appliance. Failure to comply with these regulations may lead to the appliance being disconnected.

5.2 WATER DRAINING SYSTEM

The oven has an AIR-BREAK anti-backﬂ ow device inside to prevent any backﬂ ow from the drainage system entering the internal pipes and the oven compartment. This allows the drain pipe to be connected directly to the mains system or discharging into a ﬂ oor grate. The drain pipe (rigid or ﬂ exible type) can be run to the side or back if the oven is not placed against a wall, excluding the front part with rack support structure. It must not be more than 1 metre long, with inside diameter not less than that of the oven discharge pipe (1" 1/4), and must withstand temperatures of at least 100°C. Make sure there are no constrictions in hoses or elbows in metal pipes, along the entire drain path. Avoid horizontal sections where water can collect and stagnate (min. slope 5%).

C - Oven drain C1 - Safety outlet

* If deemed suitable by the installer, the water softener can be replaced with a NANOFILTER, provided the minimum water ﬂ ow rate for the oven wash cycle is respected.

Note: The softener (Automatic Water Softener) with automatic regeneration has a kit (Resin Sterilizer) for sterilization of the resins (additional request).

CHECK SUPPLY PRESSURE INPUT "B" AND "N"

The pressure measured upstream of the oven (and downstream of any WATER FILTRATION SYSTEMS installed) must be between 150 and 450 kPa (1.5 - 4.5 bar / 22-65 psi) measured in dynamic conditions, i.e. during the boiler ﬁ lling and washing phase.

B N

150-400 kPa

(1,5-4,5 bar / 22-65 psi)

WATER

H2O

FILTRATION

SYSTEM

WATER

FILTRATION

SYSTEM

150-400 kPa

(1,5-4,5 bar / 22-65 psi)

Attention (water inlet N)

If the feed pipes supplied with the appliance are not long enough for installation, use longer ones with internal diameter of at least ø 20 mm and without union elbows.

Attention:

- Do not obstruct the safety outlet C1.

- Do not connect the safety outlet C1 to the drainage system. Note:

If water comes out of the AIR-BREAK (safety outlet C1) it means the drain C is blocked. Elimination of the obstruction should be

carried out by specialised technical personnel.

6. GAS CONNECTION

6.1 INSTRUCTIONS

• Make sure the appliance is arranged for the type of gas to be used, otherwise follow the instructions in par. 7 "Conversion to another type of gas".

• The gas connection union is painted yellow.

• Before installing, consult the gas company to check the compatibility between the supply capacity and foreseen consumption.

• Before connecting the appliance to the gas pipes, remove the plastic protection cap from the union.

• Fit a rapid gas shutoff cock in an easily accessible place ahead of the appliance.

• After installation, use soapy water to check gas connections for leaks.

• The combustion aeration capacity cannot be modiﬁ ed.

• Always check operation in case of possible connection to another type of gas (see par. 8 "Operation Check").

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6.2 NOMINAL HEAT OUTPUT

For data regarding the nominal heat output refer to "Technical Data" Table 1.

This parameter is determined by the gas supply pressure and the diameter of the gas valve diaphragm (nozzle). Appliance nominal heat output must always be checked (by the authorised installer or by the gas company) in case of new installations and conversion to a different gas type or following all maintenance work.

Any change to the nominal heat output is strictly prohibited.

6.3

SUPPLY PRESSURE CHECK

(Fig. 2a)

The supply pressure must be measured ahead of the gas control valve with the appliance operating (after conversion in case of a different type of gas), using a pressure gauge with minimum resolution of 0.1 mbar and proceeding as follows:

1) Remove the left side to access the gas valve;

2) Loosen screw "C" of the gas valve pressure point and connect the pressure gauge tube to it;

3) Open the gas shutoff cock;

4) Start a combi cooking cycle (see "Operating instructions") so that all the burners can be lit;

5) Check that the pressure reading is within the values given in the following table:

GAS TYPE PRESSURE (MBAR)

Nom. Min. Max.

Natural gas G20 LPG G30/G31

for Japan

Natural gas 13A LPG

The diameter of the reducer's middle hole is given in mm.

• Undo the 2 nuts "P" securing plate "L" to burner "H".

• Unscrew the 4 nuts "F" securing blower "G" to burner "H".

• Replace plate "L" (including the 2 seals "M") with the one for gas G30 and G31 (LPG)

• Insert the 2 pins "L1" of plate "L" in the 2 slots "H1" and retighten the 2 nuts "P" (with respective washer).

• Retighten the 4 nuts "F" (with respective washer).

7.3 REPLACING THE GAS VALVE DIAPHRAGM (NOZZLE) (Fig. 2a)

• Unscrew the hex nut of union "A" with the respective seal "A1" and replace diaphragm "B" (nozzle) with one suitable for the type of gas used by relevant burner (convector or steam generator) and the oven model purchased (see Table 2 - following pages). The diaphragm (nozzle) diameter, shown in hundredths of mm, is stamped on the body (e.g. ø3.5 mm, stamping: 350)

• Retighten hex nut "A" with the respective seal "A1".

• Repeat the above operations for the other valves (if present) and proceed with the instructions in the next paragraph.

PRESSURE (KPa) for AUSTRALIA

Natural gas L . P. G.

The appliance will not function with different values.

Inform the gas company;

6) After measuring the supply pressure, stop the cooking cycle and close the gas shutoff cock.

7) Disconnect the pressure gauge and carefully tighten screw "C";

8) Close the appliance.

7. CONVERSION TO ANOTHER TYPE OF GAS

Attention: The appliance is factory set for a type of

gas, as speciﬁ ed on the stickers on the appliance and

packing. To convert the appliance to anther type of

gas, carefully follow the instructions given below, using the diaphragms (nozzles) contained in the bag supplied with the appliance.

7.1 ACCESSING COMPONENTS

• Remove the appliance left side panel.

7.2 REPLACING THE

BURNER-BLOWER REDUCER (PLATE) (Fig. 2b)

The reducer (plate) must be replaced for gas G30 and G31 (LPG) only in some models as indicated in TABLE 2 (following pages).

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7.3.1 CHANGING PARAMETERS

• Change the electronic card parameters relevant to the burner blower control as indicated in the service manual (not supplied).

7.4 GAS VALVE ADJUSTMENT

(Fig. 2a)

Note: The adjustments given below must only be made by a technician authorised by the manufacturer.

To adjust the pressure (negative) of the gas valve, adapting it to a type of gas different from that for which it is arranged, proceed as follows:

• Loosen the screw "D" relevant to the gas valve pressure point and connect a pressure gauge with minimum resolution of 1 Pa to it;

• Remove adjustment screw cap "E1".

• Light the burner and select on the control panel a HOT AIR cooking cycle for the convector and STEAM for the steam generator (see "Operating instructions").

• 1 minute after lighting the burner, use a suitable tool to turn screw "E" of the valve, adjusting the pressure (negative) until the pressure gauge reading matches the value shown in TABLE 2 (following pages) for the burner in question. Wait a few minutes and (if the value has changed) adjust screw "E" again.

• After adjusting, reﬁ t cap "E1" and seal it with red paint, taking care not to clog the vent holes in the valve.

• Turn off the burner.

• Repeat the above procedure for the other valves (if present).

Attention: After conversion, reﬁ t the oven outer panels.

7.5 TABLE 2: NOZZLES AND ADJUSTMENTS / GAS TYPES

Ø = diameter (mm) # = stamping ^ (up) = upper burner gas valve v (down)= lower burner gas valve

* The aerator (coloured ring) "N" (ﬁ g. 2b) of the burner blower must not be replaced; the colours given in the table are only a guide.

(AU) = AUSTRALIA

GAS VALVE (CONVECTOR / STEAM GENERATOR)

- Replacing diaphragm "B"

- Screw "E" adjustment

F (Fuchsia) R (Red) G (Green)

BURNER BLOWER (CONVECTOR)

- Replacing plate "L" for gas G30 and G31 (LPG)

E D

eywell_sigma

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7.6 GAS TYPE STICKER

After the conversion to a different type of gas, apply the sticker for the new gas on the oven in place of the existing one. The sticker in included in the bag supplied.

8. SAFETY DEVICE

The appliance is equipped with the following safety devices:

- Fuses, see the wiring diagram, located behind the control panel. For replacement, unscrew the cap and replace the damaged component with another one having the same rating; this value is given on the label located in the same place.

- Compartment manual-reset safety thermostat located behind the control panel; it shuts off the gas supply to the convector burner.

- Steam generator manual-reset safety thermostat located behind the control panel; it shuts off the gas supply to the generator burner.

Resetting operations must be carried out by specialised technical personnel after eliminating the causes of interruption.

- Automatic-reset thermal device inside the fan, which is activated if the fan overheats, protecting unit operation; it cuts off the electrical power to the appliance.

9. OPERATION CHECK

The burner goes out (the message "burn" appears on the display

TM, see "Operating instructions" chap. 5). Possible causes:

- Power supply polarity (Phase/Neutral) inverted.

- The oven electrical system is "Phase/Phase" type. In this case install the special "Transformer Kit" available from the manufacturer.

- Faulty gas valve.

- Flame detection electrode incorrectly positioned or disconnected.

- Burner fan unit damaged (shutdown situation).

- Flame control device damaged.

- High room humidity (condensation): air the room.

Incorrect oven compartment temperature thermostatting. Possible causes:

- Electronic control panel faulty.

- Oven compartment temperature probe dirty, faulty or disconnected, see conﬁ guration error EPt1 (see "Operating instructions" chap. 5).

The oven fails to switch on. Possible causes:

- Electronic control panel damaged.

- Fuse F2 blown due to damaged auxiliary circuit components.

Oven compartment lamps damaged ATTENTION: Switch the appliance off before replacing oven

compartment lamps.

12. POSITIONING OF MAIN COMPONENTS

- Switch the appliance on, as described in the section "Operating instructions";

- Explain appliance operation, routine maintenance and cleaning operations to the user, with the help of the instruction handbook.

Attention:

- During operation, pay

attention to the hot areas of the exterior surface.

- Do not place objects on the outlets located at the

top of the appliance.

- With oven hot, check the correct working of the door closing mechanism. If necessary, adjust closing by adjusting the position of the catch.

10. MAINTENANCE

The components requiring routine maintenance are accessible by opening the control panel, and left and rear panels.

11. BRIEF TROUBLESHOOTING GUIDE

Even with correct use of the appliance, malfunctions can occur.

The burner fails to light (the message "burn" appears on display TM, see "Operating instructions" chap. 5). Possible causes:

- The ignition electrode is incorrectly positioned or the insulation is faulty.

- The ignition/ﬂ ame control device is damaged.

- The ignition electrode high tension lead is broken or leaking.

- Insufﬁ cient gas pressure.

- Faulty gas valve.

- Burner fan unit damaged, insufﬁ cient air pressure in combustion chamber.

- The electronic control panel is damaged.

- Blown fuse, see wiring diagram.

- Compartment temperature probe damaged (conﬁ guration error EPt1 - see "Operating instructions" chap. 5).

- Temperature limiter activation.

- High room humidity (condensation): air the room.

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(Any operation inside the appliance must only be carried out by an installer authorised by the Manufacturer).

Open the control panel to access the following components:

- Electronic boards.

- Compartment temperature limiter thermostat.

- Fuses.

- Door safety microswitch.

- Compartment vent shutter control gear motor. Remove the appliance left side panel to access to all the other

components.

III. OPERATING INSTRUCTIONS

Before starting the appliance, carefully read this handbook. The instructions and information given in it are important for correct and optimum oven use. If required, further details regarding its characteristics and cooking performance can be obtained from the dealer.

• To avoid obstructing the fume and steam discharge pipes, do not place pans or utensils of any kind on the oven.

• Do not place objects (e.g. pans) under the bottom of the oven, so as not to obstruct any cooling air inlet or outlet holes.

• Have the appliance fully checked periodically (at least once a year). For that purpose, it is advisable to stipulate a maintenance contract.

• The core probe is a precision component. Absolutely avoid impacts, forcing when inserting, and pulling of the ﬂ exible cable (in particular when using the trolley-mounted structures). The

warranty does not cover the replacement of core probes damaged by improper use.

• In the combi cooking cycle it is advisable not to exceed temperatures of 200-210°C. Higher values can reduce the efﬁ ciency of the compartment seals.

• When arranging food inside the oven compartment, keep a space of at least 40mm between trays, to ensure better circulation of hot air.

• If the oven is installed near appliances that produce greasy fumes (e.g. fryer), make sure to use the air ﬁ lter (not supplied), to be placed under the control panel, to protect the internal electronic components.

• During preheating of oven 20 GN 1/1 or 2/1, insert the trolley (without food) or the special accessory (not supplied) to close the bottom opening between the compartment and door. This prevents steam from coming out and into the control panel with consequent damage to the electronic board.

• Do not salt food inside the oven, in particular with humid

cycles.

• Do not place ﬂ ammable liquids (e.g. spirits) inside the oven during operation.

The maximum height at which the trays are placed in the oven must not exceed 1.6 m. This applies if

installed according to the instructions and using original accessories (except for stacked ovens). In case of stacked ovens or in any other case when the above distance is exceeded, the following sticker (supplied) must be placed on the front of the oven in a visible position at a height of 1.6 m from the ﬂ oor.

ATTENTION: To avoid burns, do not use recipients

containing liquids (or products that become li-

quid with cooking) on levels that are not easily

visible. This is to prevent spilling during handling.

MODELS WITH DOUBLE OPENING SYSTEM (on request) The oven has a double opening system to prevent being exposed to steam when opening the door completely; therefore carry out the following operations: a) Turn the door handle all the way clockwise. The door opens a little, hooking on the stop. The cooking cycle is stopped, if in progress.

b) Turn the handle all the way anticlockwise to open the oven door completely.

1.2 20-RACK MODEL

Attention! Risk of burns. Always open the door with caution when the oven

is hot.

a) Turn the handle anticlockwise 90° to open the door completely. The cooking program is stopped, if in progress.

1. OVEN DOOR OPENING

1.1 6 AND 10-RACK MODEL

Attention! Risk of burns.

Always open the door with caution when the oven

is hot.

a) Turn the door handle all the way in either direction (indifferently) to fully open the oven door. The cooking cycle is stopped, if in progress.

2. OVEN DOOR CLOSING

2.1 6 AND 10-RACK MODELS

Closing is obtained by pressing the door against the oven enough to lock it.

2.2 20-RACK MODELS

a) Turn the door handle all the way anticlockwise and bring the door against the oven. b) Keeping the door pressed against the oven, bring the handle to the upright position and lock it.

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3. DESCRIPTION OF CONTROL PANEL ......

The control panel has the following controls:

ON/OFF oven switch.

__ Touch screen with direct selection of functions by simply touching the required symbol (icon), to activate the corresponding oven functions.

_______________

__________

Humidity setting and adjustment: for activating or excluding the humidity or adjusting the required level in the

Hot Air Cycle.

Hot air cycle with compartment vent open:

for very dry cooking, allowing the removal of humidity when necessary (max. temperature 300°C).

Hot air cycle with adjustable compartment vent: for cooking with humidity adjustable from

1 to 99 %, allowing the removal of humidity when the set value is exceeded.

Hot air cycle with compartment vent closed: for cooking with high humidity. (Default setting)

________________

Data input and output

USB port

3.2 MAIN FUNCTIONS AND SYMBOLS

MANUAL

Hot air cycle: for roasting and gratinating with max.

temperature 300°C.

Combi cycle: superheated steam. The steam generator and compartment heaters are used at the same time to keep foods tender (max. temperature 250°C).

Steam cycle: ideal for boiling (operating temperature automatically ﬁ xed at 100°C). Low temperature steam can be set for gentle cooking, vacuum packed foods and for defrosting (temperature from 25°C to 99°); superheated steam (temperature from 101° to 130°C).

Electronic humidity adjustment: for adjusting the required humidity level in the Combi Cycle.

Digital thermostat for control of compartment temperature.

Timer for control of cooking time. The letter S next to the number means short cooking cycle; see symbol MM:SS.

Digital thermometer/ thermostat for control

of product core temperature.

Cooking with ECO-DELTA: for cooking large pieces of food (at least 5kg, e.g. whole turkey, leg of pork, etc.). In this cooking mode a temperature setting of between 1°C and 120°C is selected. In this case, cooking is moderate and long, since the COMPARTMENT temperature is automatically adjusted according to the temperature inside the food (CORE PROBE), maintaining a constant difference (ECO-DELTA) between them, from start to end of cooking. The ECO-DELTA function is only possible with the core probe inserted.

Example:

COOKING: START ...... END

ECO-DELTA = 80°... 80...80... 80... 80°C (set) CORE PROBE = 10°... 11...12... 40... 60°C (set) COMPARTMENT = 90°... 91...92... 120... 140°C (result)

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Fast compartment cooling: useful for going from one type of cooking to another at lower temperature; it enables fan rotation and automatic injection of water (TS < 180°C) even with the door open.

Attention! Risk of burns.

Continuous cooking: the cooking time is endless,

therefore it is necessary to press STOP when the food is cooked.

MM:MINUTES and SS:SECONDS for short cooking cycles. Converts minutes into seconds and the letter S appears next to the number in the bar as an indicator

INFORMATION - NOTES - WARNINGS

Always open the door with caution when

the oven is hot.

Information area

Area displaying current Status, Error, Warning and Utility information.

UTILITIES

Low speed cycle (fan): for gentle baking,

such as light patisserie. Combinable with all cycles.

Pulsed speed cycle (fan): for low temperature cooking, ideal for maintaining cooked products, dehydrating or drying for vegetables or ﬁ nishing food. Combinable with all cycles.

Normal speed cycle (fan): for normal cooking. Ideal for roasting, gratinating and classic cooking. Combinable with all cycles. (Default setting)

Manual injection of water in compartment:

for instantly increasing the humidity level during a cooking cycle. Use the + and - buttons to adjust the injection duration in seconds (10 s intervals).

Low power cycle (heating): for gentle baking, such as light patisserie. Combinable with all cycles.

FSC-STANDARD risk cooking: for foods having a low contamination level.

Warning light signalling oven door open.

Scale indicator: when this light comes on, the steam

generator must be descaled. Follow the instructions given in par. 6.1.

Steam generator status light:

- generator in ﬁ lling phase or no water. Make sure water reaches the oven!

- generator in preheating phase.

- generator ready (indicator light off).

burner off

Error

FSC-HIGH risk cooking: for foods having a high contamination level.

FSC- The FOODSAFE CONTROL had positive results,

cooking occurred in safe conditions

Save Program

Programmed Start: allows the cooking cycle to be

started later by setting the required time.

Multitimer: for setting cooking of foods at the same temperature but at different times (max. 14).

MULTIPHASE

Cooking with phases in sequence: for setting

cooking programs with several phases in automatic sequence (max. 15 phases).

Attention

Information

Queries

Active pause phase

Add pause phase: by entering a time value in this

mode it is possible to delay the start of cooking programs or include a pause between two cycles (e.g. proving).

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Active Maintaining Cycle phase.

Add Maintaining Cycle (70°C): for slow and prolonged

cooking, typically for meat (large cuts). Activated at the end of cooking. Combinable with all cycles.

SPECIAL CYCLES

Regeneration cycle: produces the optimum humidity

for fast heating of products to be regenerated. Ideal cycle for heating and regenerating complete menus, single or multiple portions (e.g. banqueting) in pans or single dishes. Also ideal for regenerating stale bread.

Low Temperature: low temperature cooking cycle to obtain tender and evenly cooked food.

Go back to previous page

Cancel space (Backspace)

Find Program

Custom

Upload data in oven from USB port

Download data from oven on USB port

Restore oven conﬁ guration to default values (Reset)

Proving: Ideal cycle for raising baking products, buns,

pizzas and various doughs.

VARIOUS AND COMMON FUNCTIONS

Manual draining of steam generator water: press

the button to drain water from the steam generator. (See

6.1 STEAM GENERATOR PERIODICAL

MAINTENANCE

 respect the parameters regarding the water supply – see installation;  always drain the generator at the end of each day.

Compartment preheating: indicates that the oven is

preheating the compartment (please wait). This phase can be skipped in MANUAL mode but not in AUTOMATIC mode.

)

Attention! In order to prevent excessive scaling in the steam generator, make sure to:

Drawer

The drawer is an expansion located inside several environments of the menu and contains options that are useful in some functions.

Technical assistance



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SKIP PHASE: the next foreseen phase can be skipped for particular types of cooking.

- Compartment preheating (excluding AUTOMATIC)

- Low temperature phases (PREHEAT, SEARING)

Skip PHASES in Multiphase: one or more phases can be skipped during cooking with Multiphase.

Conﬁ rm

OVEN USE

4. CONTROL PANEL USE

Foreword:

When selecting certain functions, the initial status is restored if no button is pressed within 15 seconds (approx.).

4.1 SWITCHING THE OVEN ON

Before using the oven, make sure:

- the external electric safety switch is on;

- the water shutoff cocks are open;

- the oven outlets are not blocked.

Switch the oven on by pressing the button I (O - I) of the following switch:

O ° I

the start screen will appear, during which the electronic board performs several checks.

4.2 SWITCHING THE OVEN OFF

To switch the oven off, press the button O (O - I) of the following switch:

O ° I

4.3 SELECTING CONTROLS (AREAS)

The controls are mainly divided into 5 different management areas for the various functions. These are selected from the CONTROLS MENU in the drop-down menu of the ﬁ rst line of MANUAL mode.

Manual = manual cooking mode (conventional). Programs = use of existing programs (or recipes) and storing of new ones. Automatic = automatic cooking system. Cleaning = cleaning programs for oven compartment. Settings = variation and conﬁ guration of functions.

Touch the symbols on the "touch screen" to select the oven functions, setting and modifying the relevant values. It is also arranged with a basic functions menu to simplify use, and can be customised as required by adding or removing some functions. The "touch screen" has a similar use to that of a cell phone and computer, with drop-down menu and keypad for entering values. In some cases, by touching the required symbol a screen relevant to the symbol appears, and in others only the function is selected.

Touch screen

TOUCH the required part of the Display to perform any operation, such as:

- select

- conﬁ rm

- change screen (or Display page)

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4.4 MANUAL

After SWITCHING THE OVEN ON the following MANUAL cooking mode screen appears:

Drop-down "CONTROLS MENU":

Manual  Programs Automatic Cleaning Settings

Manual

Cooking PHASES (1 of 1)

Phase

Set COMBI cycle Cooking CYCLES

Set HUMIDITY

Set

Current TIME

0:30

Set TIME

Start CYCLE

INFORMATION

"DRAWER" drop-down menu

To set a cooking cycle, select the required CYCLE:

50%

48°

0:30

START

with Utilities in several items of the CONTROLS MENU

HOT AIR (touch)

1 of 1

TEMPERATURE

AREA

In this way a cooking cycle has been set; now, just close the door and touch START to start the Cycle. The PREHEATING stage starts, after which the message "LOAD" appears, indicating to place food in the oven; close the door to start cooking. In case of AUTOMATIC START, just close the door to automatically start the cycle.

After about 10 seconds the following Cooking in Progress screen will appear:

Cooking PHASE (2 of 3)

HUMIDITY in progress

TIME in progress

Phase 2/3

Combi

160° 2:17

set TIME

HALF SPEED in progress (example)

* In PROGRAMMED mode, the word "Combi" will be replaced by the name of the Program or Recipe in progress (e.g. Chicken)

This ﬁ gure (for information) shows nearly all the possible cases; but only those concerned are presented Touch this screen to return to the MANUAL control Settings. Any setting already made can be modiﬁ ed and the Cooking Cycle can be stopped by touching STOP for a few seconds.

The SKIP COMPARTMENT PREHEATING function also appears with the respective symbol

preheating for particular types of cooking.

STOP

The previous description regarded setting a cooking Cycle. Now, this will enable setting others in a more complex way, by adding the other functions made available.

2:30

COMBI cycle * in progress

Set TEMPERATURE

next to the STOP button, to skip

COMBI (touch)

and set:

- HUMIDITY (excluding STEAM cycle) (touch CYCLE button)

- TEMPERATURE (touch the bar

- TIME (touch the bar )

or CORE PROBE (touch the bar and then )

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STEAM (touch)

)

The functions in MANUAL Cooking mode are as follows:

cycle HOT AIR HUMIDITY TEMPERATURE TIME CORE PROBE

adjustable x (vent ) x x (max. 8 hours) x (from 10° to 99°)

----

> compartment vent open

----

> compartment vent closed x - - -

----

> Eco Delta * - x (from 20° to 120°) - -

----

> endless - - x -

----

> MM:SS (short cooking cycles) - - max. 59 min. and 59 sec. -

cycle COMBI HUMIDITY TEMPERATURE TIME CORE PROBE

x - - -

adjustable x (%) x x (max. 8 hours) x (from 10° to 99°)

----

> Eco Delta * - x (from 20° to 120°) - -

----

> endless - - x -

----

MM:SS (short cooking cycles)

- -

max. 59 min. and 59 sec.

cycle STEAM HUMIDITY TEMPERATURE TIME CORE PROBE

adjustable - x x (max. 8 hours) x (from 10° to 99°)

----

> Eco Delta * - x (from 20° to 120°) - -

----

> endless - - x -

----

MM:SS (short cooking cycles)

- -

max. 59 min. and 59 sec.

Eco Delta: on setting the temperature range, a small triangle will appear as a reference next to the value; also, the time bar goes to that of the core probe for the relevant setting.

E.g. In the HOT AIR cycle, as indicated in the previous table, it is possible to set the Humidity, Temperature, Time or Core Probe,

To add more functions, there are the UTILITIES situated in the

DRAWER and selected as cooking cycle variables. and Temperature with Eco Delta, compartment Cooling, endless Time for continuous Cooking (conventional cooking) and Short Cooking Cycles (MM:SS).

To set the data of the various functions, a keypad like the following is used:

DRAWER open

To zero-set the value just entered, touch the 0 on the keypad.

If a function (e.g. Eco Delta

) has been set on the keypad, to cancel it just touch the same button again.

To return to the initial setting, select another cycle and return to the same.

UTILITIES

Cooling: it is possible to set an oven compartment cooling temperature to be reached, which will be indicated with the corresponding symbol on the cooking in progress screen. Compartment cooling therefore occurs manually and is done outside the cooking cycle.

INFORMATION real data

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50%

UTILITIES (see page 47) cycle HOT AIR COMBI STEAM

Fan speed * x x x

Injection of water in compartment

(from 10sec. to 120sec.)

- -

1 phase number

50% humidity 160° temperature (C°) 0:30 cooking phase time (0 hours : 30 minutes)

Also, one or more phases can be skipped during cooking; press

Reduced power x x x

Programmed Start x x x

the symbol

FSC (Food Safe Control) x x x

Store programs x x x

* The default speed is the maximum and never appears in the information ﬁ eld, whereas the others will appear if selected (half or pulsed).

The Multiphase also has special phases, such as:

- Pause

- Maintaining cycle perature that is kept constant for an inﬁ nite time 8

INFORMATION (real data)

23% humidity

175° compartment temperature (C°)

28° core probe temperature (C°)

01:58 clock (1 hour : 58 minutes)

Important

4.4.2 MULTITIMER

With the MultiTimer system it is possible to set a different time for each recipe (chicken, potatoes, etc.) or for each pan placed on the various levels, e.g. starting from level 1 at the top and going down to 2, 3, etc. This function also allows the oven to be used with an "à la carte" menu, where the food can be placed in the oven at the required time.

To set the MultiTimer, proceed as follows:

1) open the drawer in Manual mode and press the relevant button

When the oven is switched on after several hours of inactivity, wait 20 seconds (the time necessary for stabilisation of the LAMBDA

MultiTimer button

probe) for a correct HUMIDITY reading.

combi cycle

next to phase 3 (ex. in ﬁ gure) to go to this.

for setting a pause between cooking cycles.

with the possibility of setting a food tem-

225° 0:45

4.4.1 MULTIPHASE

Food can be cooked with different modes during its cycle and therefore in different phases. The oven enables programs consisting of several sequential phases (up to a max. of 15 phases). During cooking, going from one phase to the next occurs automatically, until automatic stopping of the program with completion of the last set phase. A cycle with several phases is set by carrying out the following operations:

1) switch the oven on;

2) Set for PHASE 1:

- cooking mode (humidity if necessary);

- compartment temperature;

- cooking time (or alternatively the core probe temperature).

3) Press the "Phase" button and then the "Add new phase" button.

4) For PHASE 2 and following, set as per PHASE 1. When there are several phases, these will be listed, giving the relevant settings (an arrow will scroll the next ones which are not displayed).

Manual

1 of 12

:30

50%

0:15

48°

1 of 1

Phase

Skip phase basket

50%

160° 0:30

160°

0:30

Add Pause

160°

120° 1:15

225° 0:45

Add New Phase

0:30

Save Program

Utilities (in drawer)

Pause phase Scroll list arrow

Add phase button

Auxiliary functions

Then press the following buttons:

2) START cycle start for setting the Multitimer

START

3) MultiTimer to access the setting of times.

MultiTimer --------

Timer 1:

Timer 3:

Timer 5:

Timer 7:

Timer 9:

Timer 11:

Timer 13:

Manual

Multitimer

-- : --

Timer 2:

Timer 4:

Timer 6:

Timer 8:

Timer 10:

Timer 12:

Timer 14:

-- : --

4) Timer1 and enter the recipe name (chicken, potatoes, etc).

5) --:-- and enter the time with the keypad.

For Timer2 and following, set as per Timer1.

To start the cooking cycle, open the oven door, load the food and close the door. The MultiTimer will start the countdown with the position having the shortest time setting.

At the end of each set cooking time the oven will sound a beep to indicate the type of food cooked. Open the door and remove the ready to serve product.

The ﬁ gure shows phase 1 with the following settings:

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0:30

4.4.3 ECODELTA

The ECO DELTA function enables cooking without harming the food with high temperatures; this ensures more gentle and more even cooking, with less weight loss. This is an advanced cooking method, where the oven compartment temperature varies according to the core temperature of the food. The operator can select a Delta value of between 20°C and 120°C; it is advisable to set a value between 20°C and 70°C, and a value between 10°C and 99°C for the Core Probe. The oven compartment temperature is automatically adjusted in order to always be higher than that in the core of the product.

TEMPERATURE

C°

120

compart-

ment

core

probe

Δ T (Eco Delta) = 50°C

TIME

The graph shows an example with a set Delta of 50°C where the compartment temperature increases, keeping this difference of 50°C constant with respect to the core probe. This type of cooking is slower than the conventional cooking method but has the advantage of obtaining better product results and quality. This type of cooking is ideal for large pieces of meat.

4.4.5 FSC (Food Safe Control) The FOOD SAFE CONTROL (FSC) is a device enabling the

microbiological SAFE condition of the food to be controlled during cooking. Depending on the chosen food category (HIGH risk or STANDARD risk), during cooking the FSC recognises the moment when the food reaches an acceptable sanitisation level for its SAFE consumption. The cooking results can be shown on the DISPLAY. The process requires strict compliance with proper food processing practices according to the rules of hygiene, before and after cooking. Cooking using the FSC does not sanitise bad or deteriorated food, which remains so even after cooking.

To use the FSC, set a cooking cycle as described above. Always insert the CORE PROBE even with TIMED cooking cycles.

The FSC is composed of 2 categories:

FSC-STANDARD risk cooking: for foods having a low contamination level. (e.g. whole pieces of beef)

FSC-HIGH risk cooking: for foods having a high contamination level. (e.g. roulades of meat, mincemeat, poultry, pork, ﬁ sh)

Set the HIGH or STANDARD risk category in the UTILITIES drawer and press "START" to start.

In this way, cooking with the FSC starts; if the safe condition is reached during cooking, a conﬁ rmation will appear next to the FSC symbol:

F: 0.0

4.4.4 INFORMATION AREA

0:30

The information area is the zone above the drawer that displays oven operation status with icons, subdivided into items. The ﬁ gure above gives (starting from the left) the following:

door open

error x

descaling, boiler preheating

fan speed,

reduced power

The Pasteurization factor F with value reached will also appear (if set).

If, on the other hand, cooking does not end in a safe condition, the FSC warns with a dialogue window and requests ending of the cycle automatically or manually by the user. At the end (in one way or the other), the following will appear:

FSC  for positive result FSC x for negative result

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4.3.6 CORE PROBE USE

(PRODUCT CORE TEMPERATURE CONTROL) The core probe allows accurate control of the core temperature of the product being cooked. This enables setting of the required value (from 10°C to 99°C) and automatic stopping of cooking when that value is reached.

Attention: The core probe is a precision component.

Absolutely avoid impacts, forcing when inserting, and pulling of the ﬂ exible cable (in particular when using

the trolley-mounted structures). The warranty does not cover the replacement of core probes damaged by improper use.

After selecting the time icon select that of the core probe and press START to start the cycle.

- Wait until the compartment temperature ﬁ eld indicates reaching of preheating (the message LOAD appears).

- Open the door and introduce the product to be cooked.

Attention! Risk of burns.

Always open the door with caution when the oven

is hot.

1) Remove the core probe "A" from its seat "B" and insert it in the product without forcing excessively, making sure the tip (the sensitive part) is positioned near the centre of the product.

4.3.7 END OF COOKING

At the end of the set time, the cooking cycle automatically stops and the oven buzzer sounds continuously. The display shows the message:

 COOKING FINISHED !

Several parameters such as the following are also displayed:

- total time

- FSC a bar with relevant result will appear if set.

Open the door and remove the product.

Attention! Risk of burns. Always open the door with caution when the oven

is hot.

Notes:

- The buzzer can be stopped in advance by carrying out any operation on the control panel or by opening the door. The cooking cycled can be manually stopped by keeping the STOP button pressed for a few seconds. A cycle identical to that just completed can be repeated by pressing the START button again.

MULTIPOINT 6-sensor core probe The oven is equipped with a MULTIPOINT core probe with 6 sensors along the entire stem, for correctly measuring the product core temperature even if the tip is not completely in the centre.

- Close the door and press the START button.

2) Stopping the cycle. When the required product core tempe- rature is reached the oven stops automatically and the elapsed cooking cycle time is displayed.

3) Core probe mode deactivation. Set a cooking time on the Timer whereas it is the opposite when the time is set.

The core probe mode is also deactivated when the oven is switched off.

. This action automatically cuts out the core probe,

Note:

With vacuum packed food products it is necessary to use the special external core probe (accessory available on request), to be connected to the USB socket. For its use, see the instructions included with the accessory.

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3) Preset COOKING (example in ﬁ gure)

4.5 AUTOMATIC

▼ Steamed

The AUTOMATIC control mode is used for automatic cooking, by setting several simpliﬁ ed functions. This saves the operator from having to know the cooking parameter values (temperature, time, humidity) and makes the same type of cooking more equal.

Select AUTOMATIC from the Main Menu. The functions to be set are as follows:

1) food TYPE

2) cooking MODE

3) preset COOKING There are also several parameters (which differ according to the

cooking Mode used) to be conﬁ rmed or modiﬁ ed, such as :

- Form of food (whole or ﬁ llets)

- Cooking system (timed or with core probe)

- Food Browning level (low, medium, high)

- Food cooking level (rare, medium, well done)

1) TYPE of food

- Red meat

- Minced meat

- Poultry

- Fish

- Vegetables

- Side dishes

- Bakery

- Dessert

- Custom - Codﬁ sh ﬁ llet

- Cuttleﬁ sh - Octopus

- Seafood salade

Select one of the preset COOKING cycles to access the following example screen (Roast meat) where the cooking MODE parameters are shown with the preset (default) choices which can be modiﬁ ed if required.

Form of food

- Whole

- Fillets

Browning Level

- Low

- Medium

- High

Cooking Level

- Rare

- Medium (70°)

- Well Done

70°

Automatic

Baked, Custom

Form

Whole Fillets

ole

Browning Level

Low Medium High

Cooking Level

70°

Rare Medium Well Done

ium

START

Also the Special Cycles can appear on the same screen.

Automatic

Fish

2) Cooking MODE (example)

- Baked

- Steamed

- Grilled

- Gratin

Baked

Steamed

Custom

Cuttlefish

Seafood salade

Grilled

Au gratin

In tomato sauce

Codfish fillet

Octopus

keypad for adjusting the core probe temperature

4.3.9 SPECIAL CYCLES

The special cycles appear on the AUTOMATIC mode main screen, and are as follows:

There are completely automatic cooking Modes where no parameter can be set (e.g. Red Meat \ Steam).

- Low Temperature Cooking

- Prooﬁ ng

- Reheating

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LOW TEMPERATURE COOKING (EFS-LTC) Low temperature cooking is a speciﬁ c cooking procedure par-

ticularly recommended for beef, such as entrecote, rump and ﬁ llet, but also good for other types of meat, including veal, lamb, venison, turkey, duck, pork, etc. The meat cuts can be: roast-beef, shoulder, leg, saddle, steak with bone, rump, ﬁ llet, cutlets, etc. The EFS-LTC is a completely automatic preset program, for obtaining tender and evenly cooked food.

The program comprises 4 main phases: PREHEAT, SEARING, MATURE, HOLD.

Select AUTOMATIC

Press the button

Set the program by entering the SEARING temperature, then enter the core probe ﬁ nal temperature and press

START .

During the Preheating phase it is advisable to place the core probe outside the compartment.

After the PREHEAT phase (if necessary modify the compartment temperature already set) LOAD the food in the oven and insert the 6-sensor MULTIPOINT core probe (if necessary modify the core probe temperature already set). Close the door to start the cooking cycle. The SEARING (dry heat sealing of the food) phase starts, followed by quick oven cooling (CoolDown) for subsequent slow cooking with the MATURE phase (for tenderising the meat). This is followed by the food temperature HOLD phase. The entire EFS-LTC cycle can take several hours. One or more phases can be skipped, going to the next phase; this is useful, for example, when cooking is started (SEARING phase) with another appliance (e.g. frytop) and is to be completed with the oven (MATURE and HOLD phase). The MATURE phase cannot be skipped.

Main advantages:

- Excellent quality of the food.

- The standard LTC procedure guarantees repeatable results from year to year.

- Typical roast ﬂ avour; succulence of the food from the centre to the edge.

- Uniform colour and perfectly even cooking.

- Quick maturing process, time-saving and possibility of using fresh cuts of meat.

- Lower weight loss, 5-8% (depending on the quality of the food and core probe temperature setting).

- Considerable saving of portions for sale.

- Considerable energy-saving due to the EFS-LTC smart program.

PROVING

Proving is done like a normal cycle, setting the time and temperature. Several utilities such as fan speed and programmed start can also be used.

Automatic

Proofing

1/1

30°

Fan speed

Delayed

start

possibility: delayed start.

REGENERATION

When set, the regeneration program functions like a normal automatic cycle.

Select one of the following items:

▼ Pan

▼ Plate

Bread > (

Then, for example, by selecting Pan and Core Probe, the following ﬁ gure appears:

Humidity content

Medium selected

Cooking level

Core probe temperature (modiﬁ able)

Pulse

Automatic

Tray, probe

Dry

Half Full

26° 25° 8:08

Custom Core Probe Timer

Timer)

Medium Moist

70°

START

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Lastly, press START to start the cycle.

4.6 PROGRAMS

The PROGRAMS control is used for already stored programs (or recipes), storing new ones and managing them inside a list.

program search

Programs

Search...

Apple Crumble

Apple Strudel

BBQ Chicken

Boiled Eggs

Chicken Breast

Chicken Legs

Croissants



4.6.5 LOAD / SAVE PROGRAMS

LOAD recipes / programs in Oven from USB:

1) Insert the USB key.

2) Access the Programs menu

3) Open the drawer and select the symbol

(upload from USB)

4) Select the required ﬁ le (e.g. UI40_01.prg)

Wait for completion of the loading process. Attention: Recipes / programs with the same name will be overwritten.

5) Press OK and remove the key.

SAVE recipes / programs from Oven on USB:

1) Insert the USB key.

2) Access the Programs menu

3) Open the drawer and select the symbol

(save on USB)

Wait for completion of the save procedure.

list of programs (example)

program cancel button (basket)

4.6.2 PROGRAM SEARCH

To ﬁ nd a program, enter the name using the keypad and press OK. The program with name closest to the one required will be highlighted on the list.

Program Search Name

ABC abc 123!?

ABCDEF

abcde f

./= àèé

ABC = Upper case letters abc = Lower case letters 123 = Numbers . / = = Symbols àèé = Other characters

4.6.3 START PROGRAM

Press the button of the Program Name on the Program List to access the Start screen and set the cooking parameters or start the program.

4.6.4 SAVE PROGRAM

Press this button to access the screen to save the program (or recipe); this is similar to the search by entering a name and conﬁ rming with OK.

4) Press OK and remove the key.

4.7 CLEANING

CLEANING SYSTEM This cleaning system carries out automatic compartment washing with suitable detergents according to the amount of grime detected; therefore the following 4 cycles have been provided for:

CLEAN Soft For still fresh grime from not very greasy cooking (e.g. with STEAM cycle)

CLEAN Medium For normal grime from greasy cooking.

CLEAN Strong For heavy grime from very greasy cooking (e.g. roast chicken, sausages).

CLEAN Extra Strong For heavy grime from very greasy cooking (e.g. roast chicken, sausages) even with dried residuals (encrustations).

To use these stored programs, proceed as follows:

Note 1:

Before cleaning the compartment with the CLEANING SYSTEM, remove the grease ﬁ lter (if present). The CLEANING SYSTEM cycle starts when the temperature has automatically reached 70°C in the compartment. Before carrying out a CLEANING SYSTEM cycle, make sure there is detergent in the containers (located under the control panel on models 6-10GN1/1 or independent in models 20GN1/1-2/1) and that it is of the required type, therefore see par. 6. CLEANING AND MAINTENANCE.

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Warning: In case of complete emptying of the detergent and/or rinse aid

containers or emptying of their supply tubes, the CLEANING SYSTEM cycle must be started after ﬁ rstly doing the CLEAN 1 cycle, then the same or other cycles. This operation allows the pipes to be reﬁ lled with the appropriate liquids and the cleaning cycles to be done correctly. If the CLEANING SYSTEM is not used for long periods, it is necessary to do a cleaning cycle (CLEAN 1) with water instead of detergent and rinse aid before and afterwards, to ﬂ ush the respective supply pumps.

• Select a cleaning cycle (Medium is preset). Green Spirit /

Economizer

Cleaning

or and

Green Spirit

Soft 0:45

0:35 0:25

0:45 0:35

1:15 1:05

Medium 1:00

Strong 1:30

4.8 SETTINGS

Select one of the following items: Language

International Date Clock Food safety

.........................

Proofing

International

Date

Clock

Food Safety

.................................

LANGUAGE

Settings

Language

ᢥ

ᣣᧄ⺆

Ȼɴɥɝɚɪɫɤɢ

Dansk

Deutsch

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2:10 2:00

Extra Strong 2:30

Cycle duration

2 hours 30 minutes

• If necessary, select one of the Green Spirit / Economizer functions.

Green Spirit

Skip Rinse Aid

Soft 0:25

Skip Drying Phase

Reduce Water Consumption

The "Green Spirit / Economizer" function / enables use of the cleaning programs in respect for the environment.

If "Skip Rinse Aid" is selected, remember that the traces of scaling could remain in the compartment after cleaning.

For "Skip Drying Phase" it is necessary to open the door after cleaning, to air the oven.

For "Reduce Water Consumption" make sure an efﬁ cient ventilation system is installed. Reduction occurs by deactivation of fume suppression.

• Press START to start the cycle. If necessary, to stop the cleaning cycle press STOP for a few seconds.

Eesti

English

Englis

select the language

scroll list of languages

INTERNATIONAL

set the language

Settings

1 2

International

Language

English

Date Format

select the unit of measure for temperature

(°C Celsius or Fahrenheit °F)

select the required time format

select the required date format (+/-)

- DD/MM/YYYY +

Time Format

Temperature

29/03/2010

24 H AM/PM

°C °F

Back Next

DATE TIME

Enter the date and time with the +/- sign (or with the keypad).

Settings

Timer/Temperature dialogs Short cooking MultiTimer cooking Eco-delta cooking Opzioni

Date

Day

Month

Year

2009

Time

4:35

123

AM/PM

FSC Show F value during cooking Ask for FSC risk set on start Cooking info in drawer Hold Default convection temp. 70° Default steam temp. 70° Probe temp. increase: Δ5° Default cycle >

PROGRAMS

Enable Programs The example settings in the 2 ﬁ gures are: Date

30 July 2009 Time

4:35 p.m. (PM: Post Meridiem)

Abilita salvataggio Programmi

Enable Programs save

AUTOMATIC

Enable Automatic

Low Temperature Cooking

Proving

Regeneration

FOOD SAFETY

CLEANING

Enable Cleaning

Settings

FSC (Food Safe Control) ON selected

salve FSC data to USB

(with FSC active)

Food Safety

Food Safety Control

OFF

Save FSC Log to USB

Food Safety

HACCP (Hazard Analisys and

HACCP

Critical Control Points) Basic selected

save Basic HACCP data on USB

Basic Integrated

OFF

Save HACCP Log to USB

START

Force after 0:00 of cooking

Default cycle

Soft

Medium

Strong

Extra strong

PASSWORD

Set password

AUTOSTART

Enable Autostart

- FSC: see par. 4.4.4

- HACCP: according to the system required, cooking data can be recorded on USB key (Basic) or on Personal Computer (Integrated)

GREEN SPIRIT

General Oven standby after: 0:30 No boiler preheat in stop Turn off lamps  Cleaning

After 0.15 when not cooking

Skip rinse-aid Skip drying phase Reduce water consumption

SOUNDS

Button pressure sounds Standard volume buzzer Loud volume buzzer

MANUAL

 General

Enable Manual

Show real and set value Multi-phase cooking Delayed start

LOAD / SAVE CONFIGURATION

SAVE Oven Conﬁ guration on USB:

1) Insert the USB key.

2) Access the Settings menu

3) Open the drawer and select the symbol

(download on USB)

Wait for completion of the download process.

4) Press OK and remove the key.

LOAD Oven Conﬁ guration from USB:

1) Insert the USB key.

2) Access the Settings menu

3) Open the drawer and select the symbol

(upload from USB)

4) Select the required ﬁ le (e.g. UI40_01.zip)

Wait for completion of the loading process.

Attention: Recipes / programs with the same name will be

overwritten.

5) Press OK and remove the key.

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4.8.1 MAINTENANCE

BOILER DRAIN

Manual draining of steam generator water: press

the button to drain water from the steam generator. (See

6.1 STEAM GENERATOR PERIODICAL

MAINTENANCE)

Attention! In order to prevent excessive scaling in the steam generator, make sure to:

 respect the parameters regarding the water supply – see installation;  always drain the generator at the end of each day.

GUIDED DESCALING

Guided descaling of the steam generator (boiler), with pure VINEGAR, facilitates the user in carrying

out descaling operations. For its use, refer to par. 6.1 STEAM GENERATOR PERIODICAL MAINTENANCE.

TECHNICAL ASSISTANCE

Technical assistance

By pressing this button a password is requested for

accessing the area reserved for authorised technical

personnel in order to edit the various oven operation

parameters.

5. SWITCHING OFF IN CASE OF A FAULT

In case of a fault, deactivate the appliance:

• Turn off the automatic power switch located ahead of the appliance and close the water and gas cocks.

• Contact an After-Sales Service Centre with qualiﬁ ed personnel authorised by the manufacturer.

IMPORTANT! With cooking cycle in progress, the signalling of an error code occurs with continuous sounding of the buzzer and stopping of the cycle. In this case the appliance can be used in ways not involving the conditions that generated the error. Therefore just program the oven for a cycle that does not use the damaged component. The After-Sales Service must be informed of the alarm code appearing on the display.

6. CLEANING AND MAINTENANCE

Mechanical protection devices

Check condition and for any deformation ,

Monthly

loosening or removed parts.

Control and Machine structure

Check mechanical part for any breakage or deformation, tightening of screws. Check

Yearly

readability and conditionof words, stickers and symbols and restore if necessary.

Electrical connection cable and plug

Check connection cable (replace it if neces-

Yearly

sary ) and plug.

The appliance (except for some models) has an automatic compartment cleaning programme called CLEANING SYSTEM; for its use see par. 4.7 CLEANING. The CLEANING SYSTEM program requires detergents, therefore ﬁ ll the DETERGENT CONTAINER - max. 5 litres (on RIGHT with RED cap) and the RINSE AID CONTAINER - max. 1.2 litres (on LEFT with BLUE cap) located under the control panel:

RINSE AID__________________ __________DETERGENT max. 1.2 litres

max. 5 litres

For models 20GN1/1-2/1 connect the tubes (supplied) on the left side of the oven (RH connection RED symbol for DETERGENT; LH connection BLUE symbol for RINSE AID) and insert the other ends in their respective containers (not supplied) ﬁ lled with DE- TERGENT and RINSE AID. To ensure best cleaning results, as well as to protect the oven with the integrated CLEANING SYSTEM, the following detergents must be used:

ELECTROLUX "ExtraStrong Clean for Oven" - Detergent

(Code 0S1192)

ELECTROLUX "ExtraStrong Rinse for Oven" - Rinse Aid

(Code 0S1193)

Do not use detergent or rinse aid powder dissolved in water or in gel form and containing chlorine.

ATTENTION: The warranty does not cover damage caused by the use of detergents and rinse aids not complying with the above characteristics.

- Detergent and rinse aid containers, independent of the oven, must not be placed higher than the appliance support surface (for model 6 GN they must be placed lower than the oven support top).

• Turn off the automatic power switch located ahead of the appliance and close the water and gas cocks.

• At the end of each day, clean the oven compartment using suitable products and following the supplier's recommendations.

• Do not clean the appliance with direct jets of water.

• Do not use products containing chlorine (chlorine bleach, hydrochloric acid, etc.), even if diluted, to clean the steel parts.

• Do not use corrosive substances (e.g. muriatic acid) to clean the ﬂ oor under the appliance.

MAINTENANCE, INSPECTIONS, CHECKS AND

CLEANING

FREQUENCY

Routine cleaning

General cleaning of machine and surrounding area

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Daily

Attention: Contact with chemical substances (e.g.

detegent, rinse aid, scale remover, etc.) without taking adequate safety precautions. Therefore always refer to the safety cards and labels on the products used.

To facilitate oven compartment cleaning, remove the rack trolley guides from the bottom of the oven and open the suction wall.

• To open the oven compartment suction wall A (Fig. 2) proceed as follows:

- switch the oven off and disconnect the power to the appliance;

- undo (1a) screw B2 completely with a screwdriver,

- insert the tip of a screwdriver in slot B and prise (1b) inwards to open the wall, unhooking it from the pegs B1 at the back.

If required, completely remove suction wall:

- unscrew (2) nut C1 with a hexagon wrench.

- lift (3) the suction wall and remove it (4) from the bottom pin C of the oven compartment;

- lower (5) the wall to release it from the top pin D and completely remove it (6).

To re ﬁ t the wall, repeat the steps in reverse order and retighten nut C1.

• If present, clean the oven compartment grease ﬁ lter (not sup- plied) at least every three cooking cycles.

• If present, clean the air ﬁ lter (not supplied) at least once a month, removing it from under the control panel. Non-compliance with the above will result in ﬁ lter inefﬁ ciency and produce anomalous effects in cooking.

• Clean the stainless steel parts every day using lukewarm soapy water, rinsing with plenty of water and drying thoroughly.

• Do not clean the stainless steel with steel wool, brushes or scrapers in common steel, as they could deposit ferrous particles which oxidise, causing rust spots.

• Whenever the appliance is not used for long periods:

- Disconnect the power supply and close the water and gas cocks;

- go over all steel surfaces vigorously with a cloth moistened with parafﬁ n oil in order to create a protective ﬁ lm;

- Periodically air the premises.

6.1.2 METHOD WITH 100% VINEGAR

The method with VINEGAR is carried out through GUIDED DESCALING. Select "Settings" from the menu and press the button:

Guided descaling

Follow the steps indicated on the oven display, as listed below: 1/5) Make sure the oven compartment is empty 2/5) Boiler preparation (emptying): wait 3/5) Filling: ﬁ ll the boiler with pure vinegar via the upper cap until

a beep sounds, indicating quantity reached. Given below are the approximate quantities of vinegar (in litres) required for each oven model:

6-1/1 10-1/1 20-1/1 6-2/1 10-2/1 20-2/1 gas5996923 elec-

tric

4/5) Descaling: wait (the remaining time, including rinse, is in-

dicated).

5/5) Rinse: wait (boiler and compartment are rinsed with water

and steam); this phase is NOT blockable.

In case of a power failure or oven switch-off during descaling phases 3 and 4, rinse phase 5 will ensue. If it occurs also in this last phase, the rinse will be carried out at the next oven switchon.

6.1.3 METHOD WITH CHEMICAL DESCALER

Descaling with chemical products must be carried out according to the supplier's instructions (the detergent supplier ﬁ rms). For example, using the ECOLAB "STRIP-A-WAY" type descaler, proceed as follows:

1) Close the water supply cock.

2) Completely drain the steam generator by pressing the following button

5587815

6.1 STEAM GENERATOR PERIODICAL MAINTENANCE

• In case of excessive scale in the steam generator the following light comes on

signalling the need to carry out descaling.

The manufacturer declines any liability if these prescriptions are not respected; also, the warranty does not cover the repair or replacement of components damaged by scale whenever the required supply water characteristics are not respected (see the relevant section).

Descaling can be carried out using two methods:

- with vinegar, concentration 100%;

- with chemical descaler (carefully following the instructions given below).

The appliance must be switched on for these operations.

3) After one minute close the steam generator drain (press the above-mentioned button).

4) Remove the plastic cap of the generator access tube and introduce the following quantity of liquid through the same:

- 2 litres of descaling liquid plus 6 litres of water (6-10gn)

- 4.5 litres of descaling liquid plus 11.5 litres of water (20gn)

5) Open the water cock.

6) Operate the oven STEAM cycle for 12 minutes.

7) Switch off and wait 40 minutes.

8) Switch the oven on again for another 2 minutes.

9) Switch off and wait 60 minutes.

10) With the water cock open, reopen the generator drain valve to empty it (press the above-mentioned button).

11) Switch the oven off.

12) Rinse the inside of the generator with a rubber hose inserted in the pipe, until clean water comes out the drain.

13) Reﬁ t the cap and close the steam generator drain (press the above-mentioned button).

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IMPORTANT -1 Carefully rinse the inside of the generator with a rubber hose inserted through the generator access pipe, to remove all traces of descaler.

• Reﬁ t the cap and close the steam generator drain (pushbutton or lever). After these procedures it is advisable to operate the oven empty, in STEAM cycle, for 30 minutes.

IMPORTANT - 2 If the water cock is not easily accessible, to empty the boiler proceed as follows:

1) Open the boiler drain valve with the special pushbutton.

2) Wait 2 minutes and switch the oven off; the drain valve will automatically close.

6.2 REPLACING CONSUMABLE COMPONENTS

Replacing the oven compartment lamp (Fig. 3)

To replace the oven compartment lamp, if burnt out, proceed as follows:

• Disconnect the power to the appliance.

• Undo the 4 screws ﬁ xing the light ﬁ tting ring nut "A" and remove the glass "V" together with seal "G".

• Remove the halogen lamp "L" and replace it with another one having the same characteristics (12V - 10W - 300°C), using a clean cloth or paper to avoid direct contact with ﬁ ngers.

• Reﬁ t the protection glass, correctly inserted inside the seal, in the lamp compartment and ﬁ x the ring nut by retightening the 4 screws, after smearing the seal with food-grade silicone grease.

6.3 PARTICULAR CLEANING

Discharge system cleaning and efﬁ ciency check

Periodically clean the drain pipe, checking for any obstructions involving the draining of water.

Cleaning the door internal glass (Fig. 5) These operations must be donet with the door glass cold, without using abrasive detergents or rags. The interspace surfaces are accessed by opening the internal glass hinged on the door.

• With the door open, press the two top and bottom retaining clips F and open the internal glass.

After cleaning, close the internal glass against the rubbers.

Replacing door seals (Fig. 4) NB: The door seal is a component that can become worn over

time. It is advisable to replace it whenever any hardening or breakage is noticed. To replace it, proceed as follows:

• Remove the seal from its seat and clean the latter of any traces of silicone.

• Apply a bead of silicone sealant at point 1 along the inside proﬁ le of the seal seat.

• Insert the new seal along the entire seat.

Cleaning the CLEANING SYSTEM rotating jet (Fig. 6) It is advisable to clean the jet in case of:

- long periods of CLEANING SYSTEM disuse

- difﬁ culty in wash arm rotation (probable nozzle obstruction)

- use of very hard water. If the nozzles are completely obstructed, use the tip of a knife to

remove any encrustations.

• Extract (without removing) the retaining clip A from the middle block of the jet. For this operation insert the tip of a screwdriver in the part indicated by the arrow and turn it from the vertical to the horizontal position as shown in the ﬁ gure.

• Remove the jet from the rotation pin.

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• Place the rotating jet in a bowl containing descaler, leave over night then rinse with plenty of water.

• Reﬁ t the jet, inserting it on the rotation pin and pressing the retaining clip into its original position.

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Electrolux Professional AOS102GTW1 Installation Manual

Specifications and Main Features

Frequently Asked Questions

User Manual