Modular Emotion User Manual

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Page 1

emotion for professional people

user’s manual

emotion for professional people

ovens

emotion emotion

Page 2

dear customer,

we thank you and congratulate you for purchasing this equipment; we hope this is the beginning of a positive and lasting collaboration.

This manual contains all the information necessary for the use and maintenance of the equipment. We therefore advise you to read it carefully and keep it with care for future consultations.

Enjoy your work!

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warnings ................................................................................................... 4

reminders for the user .......................................................................................4

pictogram explanations ....................................................................................6

information ............................................................................................8

some information .............................................................................................. 8

cooking advice ............................................................................................8

useful accessories .......................................................................................9

cooking phases: what they are and what they are used for ...............................10

how to use the Multipoint core probe supplied .................................................11

sous-vide cooking ...........................................................................................12

how to use mobile ovens .................................................................................. 13

use ..............................................................................................................14

how to navigate between pages .......................................................................14

setting the initial settings (time, date, etc ...) ...................................................... 16

setting the language ....................................................................................16

selecting the unit of measure ....................................................................... 17

setting the date ...........................................................................................17

selecting the time zone ................................................................................ 18

setting the time ............................................................................................ 19

information ..................................................................................................19

managing programs (recipes) ......................................................................20

HACCP protocol ..........................................................................................21

cooking! ...........................................................................................................22

manual cooking ........................................................................................... 24

automatic cooking with recipes (programs) ..................................................35

multilevel .....................................................................................................39

Best Chef ....................................................................................................47

cooling ........................................................................................................48

recipes ........................................................................................................50

maintenance ........................................................................................ 56

routine cleaning ................................................................................................56

safety warnings ................................................................................................56

cleaning the cooking chamber .......................................................................... 58

Cleaning with manual shower ......................................................................59

Rinsing program .......................................................................................... 59

MANUAL washing .......................................................................................60

Automatic washing ...................................................................................... 61

How to load the detergent ........................................................................... 62

cleaning the external surfaces, glass and Touch Screen panel ..........................63

cleaning the internal seal...................................................................................63

cleaning the trolley ............................................................................................63

cleaning the tray grid ........................................................................................63

managing the boiler (if any) ...............................................................................64

how to descale ............................................................................................ 65

downtime .........................................................................................................66

end-of-life disposal ...........................................................................................66

service ......................................................................................................... 68

something is not working? ................................................................................ 68

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warnings

reminders for the user

pictogram explanations

reminders for the user

Failure to comply with the following rules can

all liability.

- Before use and ordinary maintenance of the equipment read

this manual carefully and take care to keep it for any further future consultation by the various operators. Contact the Manufacturer, if some parts cannot be understood.

- In case of transfer of the equipment, hand this booklet to

the new user.

- Use, cleaning and maintenance other than those indicated

in this manual are considered improper and may cause damage, injury or fatal accidents, void the warranty and relieve the Manufacturer from all liability.

- This appliance must only be used by qualied personnel to cook food in professional kitchens: any other use is not compliant with the intended use and therefore dangerous.

- The manufacturer has designed and built this equipment according to the regulations in force and with the best safety systems with the aim of reducing the risks, however a residual risk remains that will be decreased further by the user who has to comply with the rules in this use and maintenance manual.

- If the appliance does not work or you notice any functional or structural anomalies, disconnect it from the power and water supplies and contact a Service Centre authorized by the Manufacturer without attempting to repair it yourself. For a possible repair request the use of original spare parts.

- Do not obstruct the side vents.

- The equipment must be easily movable for any extraordinary maintenance: make sure that any masonry work following the installation (e.g. construction of walls, replacement of doors with narrower ones, renovations, etc ...) does not hinder handling.

- The appliance may be used by children aged 8 or less and by persons with reduced physical, sensory or mental abilities, or lacking experience or the necessary knowledge, provided they are monitored or after they have received instructions concerning the safe use of the appliance and understand the dangers inherent to it. Children must not play with the appliance. Cleaning and maintenance must be carried out by the user and not by children without supervision.

result in damage and injury, even death, will void the warranty and relieves the Manufacturer from

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- When cooking particularly fatty foods with grills (for example roasts or poultry), place a container on the bottom of the cooking chamber to collect any fat.

- Before use, make sure that there are no non-conforming objects (instruction booklets, plastic bags or anything else) or detergent residues inside the cooking chamber; in the same way make sure that the smoke ue is free from obstructions and there are no ammable materials near it.

- On rst use, operate the appliance for 30-40 min. at 200°C in order to eliminate the processing residues; wait for the chamber to cool and start a SHORT wash. Before each use, carefully clean and dry accessories and trays too.

- To move containers, accessories and other objects inside the cooking chamber, always wear protective thermal clothing (PPE) suitable for the use in question (e.g. thermal gloves).

- To prevent burns, do not use containers lled with liquids or food that turn into a liquid state when cooked, at levels higher than those that can be seen.

- During cooking and until the food has cooled, the external and internal parts of the oven

could be very hot (temperature higher than 60°C / 140°F). To avoid the risk of burns, do not touch the areas marked with this symbol.

- Pay the utmost attention when removing the trays from the oven chamber, especially if they contain liquids.

- Pay particular attention when opening the door during and after cooking, especially if you used steam: scalding hazard.

- Do not salt in the oven chamber.

- Do not use easily ammable food or liquids (e.g. alcohol) during cooking.

- Keep the cooking chamber always clean, performing a daily cleaning after each cooking: if not removed from inside, fat or food residues could ignite!

- If used, remove the core probe from the food before removing the trays from the oven. Before removing the trays, check that the probe cable is not obstructing the extraction of the trays. Handle the probe carefully as it is very sharp and reaches high temperatures after use.

- Do not open the oven door during washing as there is a risk of injury due to the impeller movement, hot vapours and the aggressiveness of the chemical detergents used.

- The replacement of the detergent and rinse aid packs must be carried out very carefully, avoiding contact with eyes and skin. In case of contact with eyes, rinse thoroughly with running water and contact a doctor.

- Do not place heat sources (e.g. grills, fryers, etc.) or easily ammable or combustible substances near the appliance (e.g. diesel, petrol, bottles of spirits, etc ...).

- Only use the core probe supplied by the Manufacturer.

only for ﬂoor ovens with trolley

- Lock the parking brakes of the front wheels of the trolleys whenever you do not need to move them.

- Always lock the trays inserted in the guides.

- Pay the utmost care when moving the trays because they can contain hot liquids that can overow and the trolleys can tip over (for example when transporting them on uneven surfaces or through doors).

- Do not overload the trays inserted in the trolley! The maximum allowed load is 90 kg.

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warnings

pictogram explanations

The installation and use instructions are valid for all models unless otherwise specied by the following pictograms:

Danger! Situation of immediate danger or dangerous situation that might cause injury or death.

Useful tips and information

Grounding symbol

Equipotential symbol

Read the instruction manual

Indicates the Figure or Table to which the text refers

digital version

The digital version of the booklet, available in PDF format, is interactive; for example, a simple "click" on the written text or page numbers lets you access the indicated contents.

If you need to print the booklet, we recommend deactivating the "Photo”

level of Acrobat. Drawings, texts and contents will be printed but coloured photos will be eliminated: in this way it will be possible to save a lot of printing ink and, consequently, to protect the environment!

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personal notes

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information

some information

Below are some tips and concepts that, combined with your experience, will allow you to get excellent performance from your equipment and ensure maximum safety of use.

cooking advice

- During cooking, open the door as little as possible; if the appliance is not used at full load, evenly distribute the trays over the whole

height of the chamber to ensure good air circulation between them: this will

improve the results and reduce cooking time;

use trays with low edges and distribute the food evenly in a single layer. For

optimal performance, the Manufacturer recommends its own trays;

during cooking and until cool, be careful when you touch the external and

internal parts of the oven as they may be very hot (temperature higher than

60°C/140°F).

do not use easily ammable food or liquids (e.g. alcohol) during cooking;

- when cooking particularly fatty foods with grills (for example roasts or poultry),

place a container on the bottom of the cooking chamber to collect any fat;

- preheating is always recommended to obtain better cooking results (except for

special cooking requiring a "cold” start). When the set preheating temperature has been reached, the oven will beep and a window will be displayed to indicate that it is time to put the dishes in the oven; when the door is closed, cooking will start automatically according to the set parameters

- do not overload the equipment. Exceeding the expected load can lead to damage to

the equipment and to less than optimal cooking results;

- during the insertion or extraction of trays, be careful not to hit the Touch Screen with

them.

In the very rst uses, due to the evaporation of the humidity of the insulating materials, the equipment will produce unpleasant fumes and odours that will

gradually disappear with the subsequent operating cycles.

When there is an interruption of the power supply (for example a blackout) and cooking was in progress, when the supply is restored, the oven automatically

restarts from the point where it was interrupted.

Cooking takes place only when the door is closed, for safety reasons. When,

during a cooking operation, the door is opened, the oven stops temporarily and signals the fact with a message on the display. To resume cooking, simply close the door.

If, after cooking at high temperatures, you intend to cook food that require low

temperatures, the "Cooling - chamber cooling" function page 48 is available,

which quickly cools the cooking chamber to the desired temperature.

After cooking meat, let it rest wrapped in aluminium foil: for a few minutes cooking

will continue by thermal inertia ("Carry Over"). Wait until the temperature drops to around 60°C ("Rest" phase); proceed then with cutting the meat which will be particularly tasty and juicy.

Pay particular attention when opening the door during and after cooking,

especially if you used steam: scalding hazard.

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useful accessories

Studied by catering professionals to be the right aid for every chef:

- trays for all kinds of cooking: for fried foods, omelettes, baguettes, of all possible sizes and in the best materials;

- tray-holding complementary trestles and tray trolley included in the EM E 20/11-D model;

- condensation hoods designed specically for Emotion ovens;

- oven-dedicated detergents and cleaning materials.

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information

cooking phases: what they are and what they are used for

Cooking can consist of a minimum of 1 cooking phase or, for better results, up to a maximum of 16 cooking phases, each characterized by different cooking types and parameters (for example, some phases can be set according to time, others with core probe). It is not necessary to use all the phases, for example only two or three can be used.

In the example shown in the table A you can see the difference between cooking a roast managed with a single phase

and with several phases (recommended). Using the phases means being able to accurately control cooking at all times, modulating the temperature, humidity and fan speed as required.

cooking phase table

cooking a roast using 1 phase

PHASE 1 (it is always necessary to set at least 1 phase) TOTAL TIME

convection

duration

90 minutes

temperature

200°C

fan speed

humidity/extraction

humidity 80%

cooking a roast using multiple phases (recommended mode)

PRE-HEATING

temperature

210°C

PHASE 1

(browning)

convection combined (Combi) convection

15 minutes 75° in the core 7 minutes

190°C 130°C 190°C

PHASE 2

(internal cooking)

duration

temperature

PHASE 3

(ﬁnal browning)

90 minutes

PHASES

from 4 to 16

not used about 90 minutes

TOTAL TIME

fan speed

5 3 5

humidity/extraction

vent closed humidity 80% vent closed

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how to use the Multipoint core probe supplied

The equipment is supplied with a Multipoint core probe. When the probe reaches the temperature set by the user, it means that, both on the surface and in the innermost part ("the core”), the food is cooked and therefore cooking is stopped.

Traditional probes measure the temperature of the food in which they are inserted, only on the tip of the probe,

while the Multipoint probe detects the temperature in

several points and provides the average value of these

detections. This allows more precise measurements as errors are avoided; for example, in traditional probes, if the tip is very close to the bones, the detected temperature may not reect the real core temperature.

To use the core probe, it is necessary to insert the

connector in the appropriate socket located in the lower

part of the appliance.

The tip of the core probe must be inserted deeply into

the food to be cooked, paying attention that it does not come out. Do not put it in very fatty places near the bones (cooking may end too early).

At the end of cooking, take care to remove the core

probe before removing the tray or trolley from the oven. The core probe is very sharp and, after cooking, reaches high temperatures!!! Do not pull the probe by the wire to remove it! Do not insert the hot probe in frozen food: danger of thermal shock and consequent failure!

Core temperature indicative table

dishes

Fillet 53-58°C

Roastbeef 53-58°C

recommended core

temperature

Braised meat 80-85°C

Veal roast 72-78°C

Pork shank 80-85°C

Porchetta 68-75°C

Lamb loin 58-65°C

Chicken - Turkey (whole) 85-87°C

Salmon (slices) 58-65°C

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information

sous-vide cooking

Sous-vide cooking ensures greater respect of the organoleptic

qualities, the preservation of vitamins contained in food and allows cooking without added fats: it is particularly suitable for cooking meat and vegetables, as it is more homogeneous and preserves the softness and juiciness of the dishes.

Sous-vide cooking also allows to block the bacterial proliferation inside the special sous-vide bags, keeping the aromas, quality and nutritional values of your food much longer.

For this type of cooking you need to have:

- an extremely thin single-point probe (to be requested as an option from the manufacturer);

- specic bags for sous-vide oven cooking;

- neoprene gaskets.

procedure

- Insert the food to be cooked in the vacuum bag; if desired, add oil and spices;

- create the vacuum in the bag and seal it;

- apply a piece of neoprene gasket on the bag: the latter is essential to prevent the tightness of the bag from being lost when the probe is inserted;

- insert the single-point probe into the bag where the neoprene gasket was previously applied;

- insert the bag with the probe inserted into the oven chamber and cook as desired.

Single-point probe (option to be requested from the manufacturer)

Neoprene gasket

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how to use mobile ovens

Mobile ovens with 20 trays provide for the use of a wheeled trolley for inserting the trays.

Always lock the parking brakes of the front wheels of the

trolley whenever you do not need to move it. Always lock the trays inserted in the guides: this will

prevent them from moving and causing possible burns. After inserting the trolley into the oven chamber, remove

the handle by pulling it upwards

Pay the utmost care when moving the trays because

they can contain hot liquids that can overow and the trolleys can tip over (for example when transporting them on uneven surfaces or through doors). Do not overload the trolleys: the maximum load allowed is 80 kg evenly distributed on the 20 GN 1/1 trays available.

The trolley door closure has two movements: this ensures

maximum safety of use.

unlocked locked

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use

This section explains step by step how to best use your equipment. Simply follow the numbers and let yourself be guided to discover all the potential of your oven:

how to navigate between pages

setting the initial settings

cooking!

1. how to navigate between pages

2. setting the initial settings (time, date, etc ...)

3. cooking!

1. how to navigate between pages

Turn on the display by pressing the ON button above the

OFF

damage the display.

After a few moments after turning the power on, the display shows a main page

showing 6 icons on the rst screen and 2 icons on the second screen.

If there are multiple pages as in this case, they are scrolled by dragging the nger left or right ("scroll" function), the red dots at the bottom indicate the page displayed and those available:

= display of page 1 of two available = display of page 2 of two available

control panel. The button beside (OFF) turns off the equipment at the end of the working day. The control panel is a large Touch Screen: this means it is extremely easy to clean and use it.

It should be used only with your clean and dry ngers; avoid using ladles, tools, etc ... as they could seriously

Page 1/2

Pre-heating manual

Manual

Programs

Multilevel

Washing

Best Chef

Page 2/2

Cooling

p. 26

p. 24

p. 35

p. 47

p. 48

allows setting the oven preheating temperature manually

according to his/her experience, the user must set the desired cooking parameters for one or more phases manually

collection of recipes preset at the factory or previously stored by the user and divided into categories to facilitate the search for the recipe you need (e.g. starters, red meats, etc.)

cooking of multiple dishes at the same time

managing the automatic washing of the oven chamber

collection of favourite or most used recipes

quickly cools the cooking chamber

Settings

p. 16

allows you to make settings (e.g. date/time, unit of measurement, etc ...)

Page 15

Time and date

and p. 19

Current temperature in the chamber

Manual preheating

p. 26

Programs

p. 35

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HOME HOME

100°c 13/10/2016

Manual

p. 24

PREHEAT COOLINGMANUAL SETTINGS

Multilevel

13:00

100°c

Settings

p. 16

Cooling

p. 48

Washing

PAGE 1/2 PAGE 2/2

Touching an icon opens a further secondary page dedicated to the chosen topic (e.g. washing): on this you can dene

all the necessary settings or interventions.

MULTILEVELRECIPE BOOK

BEST CHEFCLEANING

Best Chef

p. 47

Light ON/OFF

In any secondary page, the symbol:

= brings you back to the previous page

= brings you back to the main screen

starts a manual, automatic or multilevel

cooking cycle

Washing

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PREHEAT MANUAL

CLEANING BEST CHEF

100°c

13:00

CLEANING

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RINSING

100°c

Back to the previous page

MANUAL

MULTILEVELRECIPE BOOK

AUTOMATIC

Light ON/OFF

Back to the main screen

(gure 13 )

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use

2. setting the initial settings (time, date, etc ...)

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HOME

COOLING IMPOSTAZIONI

100°c

settings

If your equipment does not include the correct date, time or language, we recommend you set them before using the oven; the main page provides all this information at the top, so it is easy to see if some adjustment is needed.

The primary settings to dene are:

- language g.

- unit of measurement g.

- date g.

- time g.

- time zones g.

15 17 16 18 19

In the same screen you can:

- manage programs (recipes) g.

- display the HACCP procedure g.

21 22

The menus marked with the symbol are protected by a password provided only by the Manufacturer to specialized personnel to prevent the programming of parameters that, if set

incorrectly, might compromise the use of the oven.

setting the language

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MANUAL

PREHEATED

MULTILEVEL

RECIPE BOOK

BEST CHEF

CLEANING

IMPOSTAZIONI

13/10/2016

HOME LANGUAGES

COOLING

100°c

SETTINGS

13:00

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SETTINGS

DATE

LANGUAGES

°C/°F 12h/24h xx/xx/xx

100°c

TIME

TIME ZONE

INFO

13:00

13/10/2016

100°c

Page 17

selecting the unit of measure

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100°c

HOME

COOLING

13:00

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HOME

PREHEATED

RECIPE BOOK

CLEANING

setting the date

100°c

MANUAL

MULTILEVEL

BEST CHEF

SETTINGS

13:00

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HOME SETTINGS SETTINGS

13:00

13/10/2016

100°c

13:00

SETTING SETTING

DATE

LANGUAGES

°C/°F 12h/24h xx/xx/xx

100°c

TIME

TIME ZONE

INFO

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100°c

13/10/2016

12h 24h

°C °F

dd/mm/yyyy

mm/dd/yyyy

yyyy/mm/ddd

13:00

100°c

set the time to 12 or 24 hours

example: three in the afternoon 12h= 3:00 pm is displayed 24h= 15:00 is displayed

set the temperature unit of

measurement:

C°= degrees centigrade F°= degrees Fahrenheit

set the date format

example: 24 May 2018 dd/mm/yyyy= 24 / 05 / 2018 (day/month/year)

mm/dd/yyyy= 05 / 24 / 2018 (month/day/year)

yyyy/mm/dd= 2018 / 05 / 24 (year/month/day)

if necessary, delete the last

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__ __

100°c

digit entered

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PREHEATED

RECIPE BOOK

CLEANING

COOLING SETTINGS

13/10/2016

100°c

MANUAL

MULTILEVEL

BEST CHEF

13:00

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SETTINGS SETTINGS SETTINGS

100°c

DATE

LANGUAGES

°C/°F 12h/24h xx/xx/xx

13:00

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TIME

TIME ZONE

INFO

100°c

15 OCT 15 OCT 15 OCT

FEB

JAN

APR

JULY

OCT

MAY

AUG

NOV

MAR

JUNE

SEPT

DEC

1 2 3

4 5 6

7 8

DAY

1 2 3

4 5 6

7 8

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2018__ ____ __

YEARYEARMONTH

1 2 3

4 5 6

7 8

100°c

Page 18

use

selecting the time zone

13:00

HOME

PREHEATED

RECIPE BOOK

CLEANING

13/10/2016

COOLING SETTINGS

13/10/2016

100°c

MANUAL

MULTILEVEL

BEST CHEF

100°c

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SETTINGSHOME SETTINGS

DATE

LANGUAGES

°C/°F 12h/24h xx/xx/xx

100°c 13/10/2016

TIME

TIME ZONE

INFO

13:00

Time zone

Europe/Moscow

Europe/Nicosia

Europe/Oslo

Europe/Podgorica

Europe/Prague

Europe/Riga

Europe/Rome

Europe/Samara

Europe/San Marino

Europe/Sarajevo

Europe/Simferopol

Europe/Skopje

Europe/Soa

100°c

select the country/town of the oven installation (e.g. if

the oven is installed in an English town, select London)

time zones

GREENWICH UTC 0

NEW YORK UTC-5 ROMA UTC+1

The earth makes a complete rotation on its axis in 24 hours. By dividing the 360 degrees of complete rotation by 24 hours we get regular segments: all the countries that are located within that area will adopt the same time (the borders of the "segments" are not net but follow the countries’ borders). It has been agreed that "zero" time (UTC0) is the "segment" where Greenwich is located (London). At this point it is 12 o'clock when the sun is exactly at the peak of meridian line 0 (longitudinal zenith). As you move eastward the hours increase, to the west they decrease, for example:

if in Greenwich it is 12:00 in Rome (UTC + 1) it is 13:00 if in Greenwich it is 12:00 in New York (UTC-5) it is 7:00

Page 19

setting the time

13:00

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PREHEATED

RECIPE BOOK

CLEANING

100°c

MANUAL

MULTILEVEL

BEST CHEF

step to perform only if the time has been set to 12 hours

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100°c

13:00

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SETTINGSHOME

DATE

LANGUAGES

°C/°F 12h/24h xx/xx/xx

100°c

TIME

TIME ZONE

INFO

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SETTINGS

100°c

- -:- -

time

1 2 3

4 5 6

7 809

am pm

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SETTINGS

100°c

- -:- -

1 2 3

4 5 6

7 809

:00 :30

if the time has been set to 12 hours

gure

, you can only enter

hours from 1 to 12, specifying, at the following step, if it is pm (post meridiem - after midday) or am (ante meridiem - before midday)

if the time has been set to 24 hours

gure

, it will be possible to

enter numbers from 1 to 24

information

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HOME

PREHEATED

RECIPE BOOK

13:00

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SETTINGS SETTINGS SETTINGS

100°c

10:30

13:00

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10:30

100°c

13:00

time time

1 2 3

4 5 6

7 8

am pm

13:00

COOLING SETTINGS

MANUAL

MULTILEVEL

13/10/2016

HOME

100°c

1 2 3

4 5 6

7 8

am pm

13:00

SETTINGS

LANGUAGES

12h/24h xx/xx/xx

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DATE

°C/°F

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TIME

TIME ZONE

INFO

LANGUAGES

13:00

MANUFACTURER’S RECIPES VERSION

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DATE

TIME ZONE

°C/°F 12h/24h xx/xx/xx

SETTINGS

INTERFACE VERSION

0.1.2

BASE CARD VERSION

0.0.0.0

SERVICE VERSION

0.3.5

0.1.2

100°c

TIME

INFO

100°c

CLEANING

BEST CHEF

the page provides information on the rmware installed on the appliance

Page 20

use

managing programs (recipes)

Programs are recipes:

- the user’s, saved after setting them manually;

- stored by the Manufacturer’s in the oven’s memory.

Inserting a memory stick into the USB socket in the bottom of the appliance, you can:

- import personal recipes (created with other Emotion

ovens) or the Manufacturer’s recipes from the USB stick to the oven memory

- export new recipes from the oven memory to the USB

stick.

The USB stick must be formatted FAT32.

13:00

PREHEATED

RECIPE BOOK

HOME

CLEANING

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COOLING

100°c

MANUAL

MULTILEVEL

BEST CHEF

100°c

SETTINGS

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PROGRAM

MANAGEMENT

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SETTINGS

DATE TIME

HACCP

LANGUAGES TIME ZONE

°C/°F 12h/24h xx/xx/xx

INFO

100°c 13/10/2016

FIRMWARE

UPDATE

100°c

SERVICE

13:00

100°c

IMPORT MANUFACTURER

EXPORT MY RECIPES

IMPORT RECIPES

import Manufacturer’s

recipes from the USB stick to the oven memory

import personal recipes

(created with other Emotion ovens) from the USB stick to the oven memory

export the user’s or the

Manufacturer’s recipes to a USB stick

Page 21

display the HACCP procedure

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HOME SETTING

100°c

13:00

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100°c 13/10/2016

13:00

SETTING

100°c

13:00

HOME

PREHEATED

RECIPE BOOK

CLEANING

COOLING SETTINGS

13/10/2016

100°c

MANUAL

MULTILEVEL

BEST CHEF

PROGRAM

MANAGEMENT

PARAMETERS

HACCP

FIRMWARE

UPDATE

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SETTINGS

DATE TIME

LANGUAGES TIME ZONE

°C/°F

12h/24h

xx/xx/xx

INFO

HACCP

100°c

HACCP

DOWNLOAD HACCP

CANCEL HACCP

From the screen you can download onto a personal USB stick (formatted as FAT32) a text report with all the information of the cooking performed, as the start and end time.

See g. 22 to understand where the USB socket is on mobile or stationary ovens.

HACCP protocol

HACCP is a set of prevention procedures, useful to guarantee the food is safe and healthy. This protocol is called HACCP (Hazard Analysis and Critical Control Points). It was invented in the United States in the 1960s to ensure that food supplied to NASA astronauts had no negative effect on their health or could jeopardize space missions but, since the 1990s, has also been applied to mass consumption and made mandatory for all food business operators.

It starts from an analysis of the possible risks for bacterial, chemical or physical contamination in every phase of the production process and in the subsequent phases such as storage, transport and sale to the consumer.

Subsequently, the "critical points" are identied, i.e. the steps during which contamination may occur with greater

probability. On the basis of the results, constant control procedures at each processing

stage, useful to prevent any hazards, are identied and applied.

Page 22

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3. cooking!

First of all, select whether to cook:

- in manual mode;

- in automatic mode (using recipes).

manual cooking

According to his/her experience, the user must set the desired cooking parameters for one or more phases:

- type of cooking (convection, combi, steam)

- temperature in the chamber;

- length of timed cooking or with core probe;

- fan speed;

- humidity input/extraction.

After setting a cooking cycle, it is advisable to save it by giving it a name and a category: this way it will be possible to nd it quickly and reuse it as often as you wish.

. 24

automatic cooking p. 35

A recipe book is available, divided into three sections:

- Modular Chef: pre-set recipes, created and tested by the Constructor's chefs to achieve awless results. They are divided

into categories to make the search for the recipe you need easier( e.g. starters, red meat, etc.). The user only needs to add the food to be cooked, choose the favourite recipe from those on offer and start it: the appliance will cook the food to perfection in full autonomy.

- My recipes: a collection of the user’s manual recipes, saved in categories to make the search for what you need easier.

- Create new: allows you to create a new recipe and save it to reuse it later, as often as you want.

Your equipment is also equipped with some very useful additional functions that make everyday work easier:

best Chef

View all the recipes marked as favourites and the latest cooking cycles (recent); this lter speeds up the search for the recipe you want to use.

cooling

This function is particularly useful to cook dishes that require low temperatures if another cooking cycle has just ended or if you want to wash the chamber.

multilevel cooking

In a kitchen there is often the need to manage at the same time dishes that have the same cooking parameters but different cooking times. Your oven helps you handle this need in three different ways:

- all-in: allows you to insert more dishes, with different cooking times, at the same time. An acoustic signal will warn you that

the tray must be removed when the time set by the user expires.

- all-out: allows you to have trays placed in the oven at different times all ready simultaneously.

- dynamic: allows you to set a timer for each tray inserted; an acoustic signal will warn to take each tray out when the set

timer expires.

. 48

. 47

Page 23

personal notes

Page 24

use

13:00

HOME

PREHEATED

RECIPE BOOK

13/10/2016

100°c

MANUAL

MULTILEVEL

MANUAL COOKING

According to his/her experience, the user must set the desired cooking parameters for one or more cooking phases. At the end of the settings it is advisable to save the recipe by giving it a name and a category: this way it will be possible to nd it quickly and reuse it as often as required.

In the following pages each step is described in detail.

CLEANING

In summary, manual cooking requires the user to do the following:

1 set manual preheating (optional)

selecting the type of cooking:

- convection

- steam

- combi

setting the following cooking parameters for phase 1:

A temperature in the chamber; B length of timed cooking or with core probe;

C humidity in/out (according to the selected type of

D fan speed; E opening/closing the ﬂue.

BEST CHEF

cooking);

p. 26

p. 27

p. 28

Preheating starts automatically when

any cooking cycle is started (it is however

possible to exclude it). Its temperature is calculated autonomously by the appliance, taking into account the cooking parameters set by the user (e.g. type of cooking, temperature in the chamber, etc ...).

If the user wants to manually set the preferred preheating temperature, for example because frozen food is inserted or if the oven is at full load, this can be done by accessing the "Manual preheating" section on page 26

4 setting more cooking phases (option)

5 saving the recipe (option)

6 starting a recipe

p. 31

p. 32

Cooking can consist of a minimum of 1

cooking phase or, for better results, up to

a maximum of 16 cooking phases, each characterized by different parameters (for example, some phases can be set according to time, others with core probe). It is not necessary to use all the phases, for example only two or three can be used.

At the end of the settings it is advisable to

save the recipe by giving it a category and

a name: this way it will be possible to nd it quickly and reuse it as often as you wish.

Starting a recipe can also be delayed! See page 34

Page 25

A- type of cooking

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13/10/2016

100°c

B - temperature in the chamber

190°

C1 - time setting C2 - core probe temperature setting

C3 - Delta T temperature setting

00:15

D - humidity in E - ue opening/closing

F - fan rotation speed

setting (continuous)

additional cooking phases

saves the set recipe

Chef’s recipes on page 50

F - fan rotation speed setting (only

with the elements on)

delayed start

cooking start

page 34

Page 26

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1. preheating

Automatic preheating

Pre-heating starts automatically after starting a man-

ual or automatic cooking cycle from the “Programs” sec-

tion. The displayed page indicates the current chamber tem-

perature and the temperature to be reached (e.g. 250°C)

which is calculated autonomously by the appliance, taking into account the cooking parameters set by the user (e.g. type of cooking, chamber temperature, etc...).

Once the set temperature has been reached, the oven

emits an acoustic signal and displays an image to indicate that it is possible to insert the trays with the food to be cooked. While waiting for the user to insert them, the equipment holds the temperature reached (e.g. 250°C). After inserting the trays, when the door is closed, manual or automatic cooking begins without pressing any other key.

13:00

100°C 210°C

13:00

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HOME

13/10/2016

PREHEATING

TEMPERATURE

reached

100°c

Set

100°c

temperature to be reached

real temperature in the chamber

skip preheating

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PREHEAT

100°c

To "skip" automatic preheating and immediately switch to the previously started cooking cycle, touch the SKIP

key

Manual preheating (option)

If you want to manually set the preheating temperature, for example because you introduce frozen food or if you use the oven at full load, follow this procedure:

touch the "preheating" symbol; a keypad appears,

set the desired temperature (e.g. 250°C)

start the preheating cycle by pressing the START

key

A page appears indicating the current room

temperature and the temperature to be reached.

Once the set temperature has been reached, the oven

After inserting the trays, set manual cooking or start automatic cooking from the "Programs" section. When cooking starts, the default choice is automatic preheating which, obviously, must be "skipped" with the

SKIP key as the oven chamber is already hot.

PREHEATED

RECIPE BOOK

CLEANING

Manual preheating

MANUAL

MULTILEVEL

BEST CHEF

13:00

13/10/2016

PREHEAT

TEMPERATURE

Set

reached

100°C 230°C

100°c

230°C

temperature

1 2 3 4 5 6 7 8 9 + 0

temperature to reach

real temperature in the chamber

stops preheating

To "stop" manual preheating touch the LOCK

key.

Page 27

2. selecting the type of cooking

The oven allows three different cooking modes:

- convection cooking

- combi cooking

- steam cooking

Select the preferred cooking type, choosing among the

available ones and touching the corresponding icon (e.g.

convection cooking):

cooking types table

13:00

MANUAL

13/10/2016

190°

00:15

100°c

type of cooking

Convection cooking

The food cooks thanks to the dry

heat generated by the elements

and diffused by the fans, whose speed varies as required by the user. The ventilation inside the cooking chamber ensures smoother and faster cooking.

Mixed cooking cycles (combi)

Food is cooked with a percentage

of humidity selected by the user.

The ventilation inside the cooking chamber ensures smoother and faster cooking.

programmable

temperature

from

30°C

290°C

from

30°C

290°C

humidity in

in convection

cooking cycles

humidity cannot

be let in

from 0%

to 99%,

programmable

as desired by

the user

humidity out

(ﬂue vent)

the user can

choose:

closed ue

open ue

the opening/

closing of

the ue vent

is managed

independently

by the oven

recommended for ...

- browning dishes

- grilling dishes

- dry pastry baking

- frozen food cooking

- cooking almost all dishes (maintains good internal softness)

- leavening bakery products

Steaming

Food is steamed. The steam inside the cooking chamber is evenly spread by the powerful fans whose speed is varies as required by the user.

from

30°C

130°C

in steam

cooking the

humidity is xed

at 100%, not

modiable

ue vent always

closed without

the possibility of

opening it

- cooking delicate dishes (e.g. vegetables)

- cooking sauces and creams

- pasteurization

- sous-vide cooking

- regeneration

- leavening bakery products

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3. setting the parameters

A - Temperature in the chamber

Choosing the right cooking temperature is essential to achieve optimal cooking results.

To set the temperature, A touch the “temperature” eld,

enter the desired value via the displayed keyboard

(e.g. 190°C) and

If you wish to change the unit of measurement from centigrades to Fahrenheit or vice-versa, see page 17

conrm with .

13:00

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MANUAL

190°

00:00

13:00

100°c

13/10/2016

MANUAL

190°C

temperature

1 2 3

100°c

4 5 6

7 8 9 + 0

B - Cooking duration

The end of cooking can be set in three ways:

timed: cooking ends automatically when the set

time expires (range: from 1 minute to 40 hours);

with core probe: cooking ends automatically when

the temperature detected by the probe reaches the set value;

with DeltaT (Δt): cooking stops automatically when

the temperature detected by the core probe reaches the set value.

During the cycle, the oven increases or lowers the chamber temperature automatically to maintain the Delta T (Δt) value set by the user constant (e.g. 30°C) By denition: Delta T (Δt) = Chamber temp. – (minus) Core probe temp.

For further information on how the core probe works,

page 11

To set the timed cycle or the cycle with core probe, A

touch the “time” or “core probe” elds, B enter the desired

value using the displayed keypad and

If you want the oven to work continuously, touch the “time” eld, enter “0” using the displayed keypad and

conrm with

13:00

MANUAL

13/10/2016

190°

00:15

13/10/2016

190°

70°C

100°c

13:00

13/10/2016

MANUAL

01:30

time

1 2 3

100°c

4 5 6

100°c

7 8 9 + 0

13:00

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MANUAL

30°C

temperature

1 2 3 4 5 6 7 8 9 + 0

100°c

13:00

MANUAL

1 2 3 4 5 6 7 8 9 + 0

13/10/2016

70°C

temperature

100°c

conrm with

If you want to use the DeltaT function, it is necessary to

set both the core probe

touching the corresponding elds, setting the desired

temperature and the DeltaT

values using the displayed keypad and conrming with

Page 29

C - D - Humidity input/extraction

To cook some food it is preferable if the environment inside the chamber is very humid, on the contrary, for others, it is useful to extract excess moisture. The possibilities of intervention are related to the type of cooking selected by the user:

type of cooking humidity in

Convection cooking

Mixed cooking cycles (combi)

Steaming

To open or close the ﬂue vent A touch the

corresponding icon and set the desired status:

closed ue

in convection cooking cycles humidity

cannot be let in

from 0% to 99%, programmable as

desired by the user

in steam cooking the humidity is xed

at 100%, not modiable

open ue

humidity out

(ﬂue vent open)

the opening/closing of the ue vent is

managed by the user

the opening/closing of the ue vent is managed independently by the oven,

the user cannot intervene

ue vent always closed without the

possibility of opening it

To let humidity into mixed cycles (combi):

touch the “humidity” eld

enter the desired value using the displayed keyboard

conrm with

13:00

13/10/2016

MANUAL

190°

00:15

100°c

13:00

13/10/2016

MANUAL

190°

00:15

100°c

13:00

13/10/2016

MANUAL

70%

humidity

1 2 3 4 5 6

7 8 9 + 0

delta T, a really special function

This type of cooking is suitable for meat, medium- or large-sized roasts in particular that benet from slow cooking at

low temperature, remaining tender and minimizing weight loss.

By denition:

Delta T (Δt)= Temperature in the chamber - (minus) Core probe temperature

Example: Δt 130°C = 200°C (Chamber temp.) - 70°C (Core probe temp.)

100°c

If you choose this mode for the end of cooking, you need to set the temperature in the chamber as well as the Delta T temperature.

Page 30

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E- Fan rotation speed

The fans can rotate continuously (Convection) or they can rotate only when the elements are on (Semistatic).

Touch the icon corresponding to the desired mode

(in the example “Convection” mode has been selected):

13:00

13/10/2016

MANUAL MANUAL

190°

100°c

13:00

CONVECTION SEMISTATIC

13/10/2016

100°c

CONVECTION

the fans rotate continually

SEMISTATIC

the fans rotate only when the elements are on

In the next page displayed, set the rotation speed that is

most suitable for the cycle you want to run - for some tips,

refer to the table

Conrm with

For better cooking, the fans periodically reverse the

direction of rotation both in "Convection" and "Semistatic" modes. The inversion is managed autonomously by the oven according to the cooking duration set without having to set anything else.

00:15

Fan rotation speed table

type of rotation

CONVECTION the fans rotate continually

SEMISTATIC the fans rotate only when the elements are on

rotation speed suitable for ...

full load cooking

steam cooking

slow cooking

all types of cooking

“pushed” cycles”

(e.g. browning,

toasting)

steam cooking

slow cooking

for patisserie

all types of cooking

for patisserie

full load cooking

“pushed” cycles

for patisserie

Page 31

4. setting more cooking phases

After setting all the parameters of phase 1, more cooking phases can be set, if required.

For further information on cooking phases page 10

13:00

13/10/2016

MANUAL

200°

100°c

13:00

13/10/2016

MANUAL

cooking phases

1 2 3 4

200°

100°c

Touch the “Phases” eld

press the “+” key to add all the phases required (e.g.

4 phases)

touch the phase you wish to program (e.g. phase 2): the

number turns red

conrm with

You return to the manual cooking setting page: the new

phase must be set as explained for the previous one.

When new phases are created, they take the parameters of the last set phase by default: to change them, simply touch them and set them as usual.

In the same way it is possible to eliminate the cooking phases (even when cooking has already started), by touching the number of the phase to be eliminated and conrming with the "-" key.

Cooking can consist of a minimum of 1 cooking phase or, for better results, up to a maximum of 16 cooking

phases, each characterized by different cooking types

(convection, combi and steam) and parameters (for example, some phases can be set according to time, others with core probe).

phase 2 of 4 is being set

01:30

100

01:30

100

+ -

13:00

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MANUAL

200°

100°c

01:30

100

It is not necessary to use all the phases, for example only two or three can be used.

Page 32

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5. saving the set cooking cycle

After setting a cooking cycle, it is advisable to save it by giving it a category and a name: this way it will be possible to nd it quickly and reuse it as often as you wish.

13:00

13/10/2016

MANUAL

100°c

Press the key.

On the displayed pages, select in which category

your recipe must be saved (in the example “First courses”)

and its name (in the example “Lasagne”).

Conrm with

Personal recipes, saved in the “Manual Cooking”

section, are used again by accessing “Programs” “My recipes” and selecting the category containing the recipe you are looking for (e.g. First courses).

It is possible to save a cooking cycle even when it is

completed (for example to check the result). In this

case, however, the oven will not take into account the changes made during cooking (for example a change in temperature).

190°

00:15

13:00

13/10/2016

MANUAL MANUAL

MY RECIPES

FIRST COURSES RED MEAT

POULTRY

VEGETABLES

SOUS-VIDE

COOKING

PASTRY

PRODUCTS

MULTILEVEL

REGENERATION

100°c

FISH

EGGS

REGENERATION

FINISHING

BREAD

PRODUCTS

LEAVENING

OTHER

13:00

W E R T Y U I O PQ

?123

13/10/2016

ENTER RECIPE NAME

Lasagne

S D F G H J K L FineA

XCV B N M ! ?

100°c

, .

6. starting the cycle

Start the cycle by pressing the START key: the

automatic preheating cycle starts that you can “skip” by

pressing the

preheating must be carried out without any food in the

oven chamber; in the case of mobile ovens, for preheating

to start, a trolley with no trays must be placed in the oven chamber.

When the set preheating temperature has been reached, the oven emits an acoustic signal to indicate that it is time to put the food in the oven. In case of mobile ovens, using gloves, remove the trolley from the cooking chamber paying attention because it is very hot, ll it with trays and push it back in (to facilitate this operation it is advisable to buy two trolleys so a second trolley can be lled with trays).

key (for further information) p. 26)

13:00

13/10/2016

MANUAL

210°

03:00

100

100°c

13/10/2016

PREHEAT

100°c

13:00

TEMPERATURE

Setreached

100°C 250°C

Page 33

13/10/2016

13:00

MANUALE

100°c

40 41

When the door is closed, the ﬁrst cooking phase

starts, based on the set parameters, and a summary

is displayed of the set temperature and duration (either timed or with core probe).

If you wish to change some changes during the cooking cycle, touch any point of the summary page.

You return to the setup page where you can:

- block and "skip" the phase in progress;

- add or remove cooking phases;

- change the parameters of the selected phase, acting as usual.

Cooking will end at the end of the set time (end of timed cycle) or when the core or Delta T temperature is reached (end of cycle with core probe or Delta T).

To stop a cooking cycle prematurely, press the STOP

key

Please note that some changes are not possible as they

depend on the type of cooking chosen for the phase in progress (for example in convection cooking it is not possible to add humidity).

Refer to table

for more information.

13:00

13/10/2016

MANUAL

100°c

real temperature in

reached

100°C

230°C

Set

remaining

00:45

01:30

Set

the chamber

temperature to be reached

time remaining (hours: minutes)

set time

phase in progress

example of end of timed cycle

13:00

13/10/2016

MANUAL

reached

100°C

230°C

Set

remaining

100°c

real temperature in the chamber

temperature to be reached

real core temperature

40°C

set core

75°C

Set

temperature

phase in progress

changes during the cycle in progress

cooking phases

1 2 3

200°

touch the phase (highlighted in red) you wish to skip or of which you wish to change the

parameters

cooking phases

1 2 3 4

200°

01:30

+ -

add or remove phases

to the cycle in progress by touching the “+” o “-” symbols.

example of core probe cycle end

13:00

13/10/2016

MANUAL

210°

03:00

100°c

after selecting the phase to be modied, change its cooking parameters (in the example

of phase 2/3) as for the initial setting

stops the cycle

in progress

stops and skips the phase in

progress (in the example phase 2/3, going straight to phase 3/3)

Page 34

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Delayed start

The function allows delaying a cycle by pausing it until the time entered.

Touch the “programmed start” icon;

enter the start time (e.g. 11:00) and select if at the beginning:

preheating starts

preheating is excluded

conrm with

Once the time is set (e.g. 11:00) cooking starts with the parameters set by the user. The user can stop the pause at any time by pressing the STOP

key

43 44 45

13:00

13/10/2016

MANUAL MANUAL

200°

01:30

100

100°c

13:00

1 2 3 4 5 6

:00 :30

13/10/2016

11 : 00

programmed start

8 9 0

100°c

13:00

13/10/2016

MANUAL

START PLANNED

11:00

100°c

FOR

Stops the function and gets

cooking to start immediately

Page 35

13:00

HOME

PREHEATED

RECIPE BOOK

13/10/2016

MANUAL

MULTILEVEL

100°c

AUTOMATIC COOKING WITH RECIPES (PROGRAMS)

A recipe book is available, divided into three sections:

Modular Chef: collection of pre-set recipes, created and tested by the Manufacturer’s Chefs

to obtain excellent results. They are divided into categories to make the recipe search easier (e.g. starters, red meat, etc.). The user only needs to add the food to be cooked, choose the favourite recipe from those on offer and start it: the appliance will cook the food to perfection in full autonomy.

My recipes: a collection of the user’s personal recipes, saved in categories to make the search

for what you need easier.

CLEANING

BEST CHEF

Create new: allows you to create a new recipe and save it to reuse it later, as often as you

want.

If there are multiple pages, they are scrolled by dragging the nger left or right (scroll function), the red dots at the bottom indicate the page displayed and those available:

= display of page 1 of two available = display of page 2 of two available

Chef’s recipes on page 50

create new

Allows you to create a new recipe and save it to reuse it later,

13:00

HOME

13/10/2016

100°c

13:00

13/10/2016

RECIPE BOOK

100°c

as often as you want.

The parameter setting procedure is the same as in the “Manual cooking” section on page 24

PREHEATED

MANUAL

MODULAR CHEF

RECIPE BOOK

CLEANING

MULTILEVEL

BEST CHEF

MY RECIPES

CREATE NEW

Page 36

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Modular Chef

A collection of pre-set recipes, created and tested by the Manufacturer’s Chefs to obtain excellent results. They are divided into categories to make the recipe search easier (e.g. starters, red meat, etc...).

13:00

PREHEATED

HOME

13/10/2016

MANUAL

100°c

13:00

13/10/2016

RECIPE BOOK

100°c

MODULAR CHEF

Select the category (e.g. Fish) and the recipe you are

interested in (e.g. Grilled fillet of fi );

in the displayed page you can:

A select how well cooked (normal, medium, well done)

the dish you wish to cook must be;

B view and modify the cooking parameters of the

recipe, acting as if you were setting the parameters of a manual recipe (page 24);

all the Modular Chef recipes can be modied only

temporarily, i.e. they are valid only for the cycle that is about to start but will not be stored; this means that, when the recipe is used again, it will have the original factory-set parameters and not those modied by the user.

C copy the recipe;

this function allows copying the Modular Chef

recipe, giving it a new name (e.g. Grilled fillet of fish

with potatoes) and modifying its cooking parameters

permanently as required (page 24); the new personal recipe will be added to the “My recipes” section.

E view some useful suggestions to make a perfect dish

(such as the ingredients to use, etc.);

RECIPE BOOK

CLEANING

13:00

13/10/2016

MODULAR CHEF

STARTERS

WHITE MEAT

FISH

MULTILEVEL

BEST CHEF

100°c

FIRST COURSES

RED MEAT

POULTRY

13:00

MODULAR CHEF

- Fried squid

- Grilled llets of sh

-- Grilled cod llet

- Steamed llet of sh

- Breaded llet of sh

- Fillet of swordsh

13:00

13/10/2016

MODULAR CHEF

- Grilled llets of sh

13/10/2016

FISH

MY RECIPES

CREATE NEW

100°c

F identify the recipe as a “favourite” to nd it more easily

later on, looking for it in the “Best Chef” section p. 47

A - degree of cooking

B - cooking parameters

C - copies the recipe

D - starts the recipe

F - identies the recipe as a

“favourite”

13:00

13/10/2016

Roast-beef

INGREDIENTI Girello 3,700 kg Erbe 0,010 kg Olio 0,050 kg Sale q.b. Pepe q.b

PROCEDIMENTO Preparazione Con un coltello da carne ben alato pulire il girello di bovino eliminando qualsiasi traccia di grasso o pelle, poi con lo spago legare stretto cercando di mantenere una forma il più possibile cilindrica. Mettere nella teglia posizionando la sonda al centro del roast-beef e insaporire con le erbe, il sale, il pepe e l’olio.

Cottura Preriscaldare il forno a 230°C. Procedere con il cicolo di cottura (fase 1 e 2).

100°c

E - suggestions

NORMAL MEDIUM

SET INFO

COPY

WELL DONE

FAVOURITES

Page 37

Start the cycle by pressing the START key: the automatic preheating cycle starts that you can “skip” by

pressing the

key (for further information) p. 26).

preheating must be carried out without any food in the

oven chamber; in the case of mobile ovens, for preheating

to start, a trolley with no trays must be placed in the oven chamber.

Push the food in and close the door: the appliance will cook the food perfectly, in full autonomy.

13:00

13/10/2016

MODULAR CHEF PREHEAT

Grilled llets of sh

NORMAL MEDIUM WELL DONE

SET INFO

COPY

100°c

FAVOURITES

13:00

13/10/2016

TEMPERATURE

Setreached

100°C 250°C

100°c

Page 38

use

my recipes

Collection of the user’s personal recipes, divided into categories to make the search for what you need easier. This collection includes:

- the recipes saved in the “Manual” section

the recipes copied from the “Programs” - “Modular Chef” section;

- the recipes saved from the “Programs” - “Create new” section

Choose the category (e.g. Fish) and the recipe you are

interested in (e.g. Grilled fillet of fish with potato );

in the displayed page you can:

A give the recipe a new name (e.g. Grilled filled of fish

with potatoes might become Grilled fis );

13:00

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MY RECIPESMY RECIPES

100°c

MODULAR CHEF

MY RECIPES

CREATE NEW

100°c

B view and modify the cooking parameters of the

recipe, acting as if you were setting the parameters of a manual recipe (page 24);

all the recipes can be modied only temporarily, i.e.

they are valid only for the cycle that is about to start but will not be stored; this means that, when the recipe is used again, it will have the original parameters previously set by the user.

C copy the recipe;

this function allows copying the recipe, giving it a

new name (e.g. Grilled fillet of bream) and modify its cooking parameters permanently as required (page

24); the new personal recipe will be added to the “My recipes” section.

E delete the recipe: a pop-up asks you to conrm the

deletion: the recipe is then deleted without the possibility of getting it back;

F identify the recipe as a “favourite” to nd it more

easily later on.

Start the cycle by pressing the START key: the automatic preheating cycle starts that you can “skip”

by pressing the

key (for further information) p.

26). preheating must be carried out without any food in the

oven chamber; in the case of mobile ovens, for preheating

to start, a trolley with no trays must be placed in the oven chamber. When the set preheating temperature has been reached, the oven emits an acoustic signal to indicate that it is time to put the food in the oven. In case of mobile ovens, using gloves, remove the trolley from the cooking chamber paying attention because it is very hot, ll it with trays and push it back in (to facilitate this operation it is advisable to buy two trolleys so a second trolley can be lled with trays). Push the food in and close the door: the appliance will cook the food perfectly, in full autonomy.

STARTERS

WHITE MEAT

FISH

FIRST COURSES

RED MEAT

POULTRY

E - information on the recipe

A - renames the cooking cycle

B - cooking parameters

C - copies the recipe

D - starts the recipe

F - identies the recipe as a

“favourite”

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13/10/2016

MY RECIPES

- Grilled llets of sh with potatoes

SET DELETE

COPY

RENAME

100°c

FAVOURITES

- Grilled llets of sh with

potatoes

- Cod llet

- Fillets of bream

13:00

13/10/2016

MY RECIPES

- Grilled llets of sh with potatoes

SET DELETE

COPY

RENAME

13:00

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TEMPERATURE

100°C 250°C

100°c

FAVOURITES

100°c

Setreached

Page 39

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MULTILEVEL

In a kitchen there is often the need to manage at the same time dishes that have the same cooking

parameters but different cooking times, for instance during events, catering, etc.

Your oven helps you manage this requirement in three different ways:

all-in p. 40

allows you to insert at the same time trays with different cooking times, set by the user. A beep will warn you to take each tray out at the end of the set time.

all-out p. 42

allows you to take out at the same time trays with different cooking times, set by the user.

dynamic p. 44

allows you to set a duration and end of cooking time for each tray inserted; an acoustic signal will warn you to take each tray out when the set time expires.

Page 40

T1-T2-T3 h 10:00

ALL - IN

TIMER: 15 min. TIMER: 25 min.

T3 h 10:15

T2 h 10:25

TIMER: 70°C

T1 h 11:45

OUT

beep beep beep

use

all-in

The user sets timed cooking times or cycles with core probe for each of them:

The ALL-IN function allows you to put multiple trays into the oven at the same time (in the example, trays

T1-T2-T3 are all put into the oven at 10:00)

timed: the timer goes off at the end of the set time (e.g. 15 min);

with core probe: cooking ends when the temperature detected by the probe reaches the set value (e.g.70°C).

In the example, tray T1 timer is set on 15 min., T2 on 25 min. and T3 uses the core probe that must reach 70°C.

OUT

A beep and a display will warn you to take each tray out when its timer goes off (in the example, tray T1 is taken out

at 10:15, tray T2 at 10:25, and T3 when the core probe detects that the chicken has reached an internal temperature of 70°C.

Page 41

Setting the function

56 57

Access the function and set the cooking

parameters (such as type of cooking, temperature,

fan speed, ue opening/closing, humidity in) as for any manual cooking cycle (see page 24).

Touch the “multilevel” eld: a numbered list is

displayed that corresponds to the trays in the oven

Touch the “set” eld to set a timer for each tray.

A screenshot is displayed, where you can choose if you

want to set a timer or a core probe.

Select the preferred mode and B enter the desired value

using the displayed keypad.

Conrm with

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ALL - IN

ALL - OUT

DYNAMIC

100°c

Start with the START key.

A window is displayed that shows, for each tray:

A) the remaining time (timed cooking) or the current core

probe temperature (cycle with core probe)

B) set duration (timed duration) or core temperature to be

reached (duration with core probe). Colours help to understand times visually:

End of timed cycle:

green: less than one minute remaining to the set time yellow: less than ve minutes remaining to the set time red: more than ve minutes remaining to the set

time

End of core probe cooking cycle:

green: less than 5°C to reaching the set temperature yellow: less than 4°C to reaching the set temperature red: more than 10°C to reaching the set temperature

When a timer goes off, the number of the tray to take out is displayed.

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MULTILEVEL ALL-IN

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100

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- - : - -

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MULTILEVEL ALL-IN

set end of cooking

- - : - - - - : - -

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MULTILEVEL ALL-IN

01:30

time

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LEVEL 1

1 2 3 4 5 6

7 8 9 + 0

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MULTILEVEL ALL-IN

set setend of cooking end of cooking

0:15

0:25

70°C

3 4

5 6

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3 4

5 6

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00:04

00:25

00:14

70°C 70°C

100°c

A) (end of timed cycle)

time remaining totaking the tray out (tray ready)

if the remaining time exceeds 3 minutes, it is displayed as hours: minutes

if the remaining time is less than 3 minutes, it is displayed as

minutes: seconds

A) (end of cooking with core probe)

current core temperature

B) set cooking duration

or set core temperature

Page 42

use

all-out

IN-A

For each of them, the user sets a timer, that is a cooking cycle (in the example tray T1 timer is 1 hour, tray T2 is 25 min. and tray T3 is 15 min.).

Then the user puts the ﬁrst tray into the oven, the one with the longest cooking time (in the example tray T1 with the

chicken that needs 1 hour’s cooking will go into the oven).

tray (in the example, tray T2 will be placed in the oven at 11:35, T3 at 11:45).

Setting the function

The ALL-OUT function allows you to have trays put into the oven at different times all ready at the same time.

The cooking time must take into account what time the dish must be ready! For example, if I want everything ready for 12:00 and the longest cooking time is 1 hour, it will be necessary to put the tray in the oven at 11:00.

IN-B

When ready, a beep and a display will warn it is time to place in the oven the other trays.

In fact, the oven calculates the moment when the food must go in autonomously, according to the cooking time of the

OUT

This way all trays will be ready at the same time (in the example at 12:00).

61 62

Touch the “set” eld to set a timer (cooking time) for each tray.

Access the function and set the cooking parameters (such as type of cooking, temperature, fan speed, ue opening/ closing, humidity in) as for any manual cooking cycle (see page 24).

Touch the “multilevel” eld: a numbered list is displayed that corresponds to the trays in the oven (in the example the

oven contains 6 trays and therefore there are 6 positions).

IN - A IN - B

TIMER: 25 min.

T2 h 11:35

TIMER: 15 min.TIMER: 1 ora

T3 h 11:45T1 h 11:00

beep beep

OUT

T1-T2-T3 h 12:00

ALL - OUT

beep

Page 43

enter the desired value using the displayed keyboard.

Conrm with

Put the tray with the longest cooking time into the oven.

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100°c

The cooking time must take into account what time the

dish must be ready! For example, if I want everything ready for 12:00 and the longest cooking time is 1 hour, it will be necessary to put the tray in the oven at 11:00.

Start with the START key.

When ready, a beep and a display will warn it is time to

place in the oven the other trays, specifying the tray

number. In fact, the oven calculates the moment when the food must go in autonomously, according to the cooking time of the tray (in the example, tray T2 will be placed in the oven at

11:35, T3 at 11:45).

A window is displayed that shows, for each tray:

A) the remaining cooking time (if already in) B) the remaining time before it goes into the oven (if not

already in); if the tray is already in, the display shows 00:00.

C) duration set in hours: minutes

Colours help to understand times visually:

green: (tray in) less than one minute remaining to the

set time

(tray not yet in) less than a minute remaining

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ALL - IN

ALL - OUT

DYNAMIC

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MULTILEVEL ALL-OUT

remaining set end of cooking

- - : - -

1 2

3 4

5 6

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

100°c

yellow: (tray in) less than ve minutes remaining to the

set time

(tray not yet in) less than ve minutes remaining

red: (tray in) more than ten minutes remaining to the

set time

(tray not yet in) more than ten minutes remaining

A beep warns when all the trays are ready.

13:00

MULTILEVEL ALL-OUT

- - : - -

1 2

3 4

5 6

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

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MULTILEVEL ALL-OUT

1 2

3 4

5 6

01:00

00:00

00:25

00:00

00:15

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

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MULTILEVEL ALL-OUT

01:00

time

100°c

LEVEL 1

1 2 3

4 5 6 7 8 9 + 0

100°c13/10/2016

setset end of cookingend of cooking remainingremaining

01:00 00:25 00:15

A) Time remaining to taking the

tray out (tray ready)

if the remaining time exceeds 3 minutes, it is displayed as hours: minutes

if the remaining time is less than 3 minutes,

it is displayed as minutes: seconds

C) Cooking duration set in hours:

minutes

B) remaining time to putting the

tray in

Page 44

use

dynamic

In the example: tray T1: cooking time 1 hour, you want it ready for 12:00 -> the beep warns you to put it into the oven at 11:00 tray T2: cooking time 25 minutes, you want it ready for 12:00 -> the beep warns you to put it into the oven at 11:35 tray T2: cooking time 15 minutes, you want it ready for 11:45 -> the beep warns you to put it into the oven at 11:45

The cooking time can be set based on time or core probe:

In the example: Trays T1 and T2 will be ready at 12:00 Tray T3 will be ready at 11:45

Allows setting an end of cooking time and a timer, that is the cooking duration for each tray you wish to place

in the oven; a beep warns when to insert each tray so that it is ready at the set time.

timed: the timer goes off at the end of the set time (e.g. 15 min);

with core probe: cooking ends when the temperature detected by the probe reaches the set value (e.g.70°C).

OUT

At the set times, an acoustic signal will warn you to remove the oven tray(s) that is(are) ready.

T3 h 11:45

OUT

TIMER: 15 min.TIMER: 1 ora TIMER: 25 min.

T3 h 11:45T1 h 11:00

T1-T2 h 12:00

T2 h 11:35

beepbeepbeep

DYNAMIC

beepbeep

Page 45

Setting the function

66 67

Access the function and set the cooking

parameters (such as type of cooking, temperature,

fan speed, ue opening/closing, humidity in) as for any manual cooking cycle (see page 24).

Touch the “multilevel” eld: a numbered list is

displayed that corresponds to the trays in the oven (in

the example the oven contains 6 trays and therefore there are 6 positions).

Touch the “set” eld to set a timer (cooking time) for

each tray.

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ALL - IN

ALL - OUT

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In the displayed window you can choose if you want to

set the timed duration or the duration with the core

probe (“set” eld) and enter the end of cooking time (“end of cooking” eld).

Select the preferred mode and B enter the desired value

using the displayed keypad.

Conrm with

Touch the “end of cooking” eld and E enter the desired

time using the displayed keypad.

G Conrm with

In the example: tray T1: cooking duration 1 hour, you want it ready for 12:00

-> the beep warns you to put it into the oven at 11:00

tray T2: cooking duration 25 minutes, you want it ready for 12:00

-> the beep warns you to put it into the oven at 11:35

tray T3: cooking duration 15 minutes, you want it ready for 11:45

-> the beep warns you to put it into the oven at 11:30

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200°

100

1 2 3 4 5 6

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DYNAMIC

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MULTILEVEL DYNAMIC

remaining set

- - : - -

1 2

3 4

5 6

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

100°c

end of cooking

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MULTILEVEL DYNAMIC

END OF COOKING

LEVEL 1

- - : - -

SET

- - : - -

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MULTILEVEL DYNAMIC

01:00

time

1 2 3 4 5 6 7 8 9 + 0

13:00

MULTILEVEL DYNAMIC

12:00

end of cooking

1 2 3 4 5 6 7 8 9

:00 :300

4545

Page 46

use

Start with the START key.

A window is displayed that shows, for each tray:

A) time to get out the tray (tray ready) (e.g. 12:00 = midday) B) set cooking time (e.g. 01:00 = one hour) C) the remaining time before the tray goes into the oven (if still out); if the tray is already in, the display shows 00:00

End of timed cycle:

green: (tray in) less than one minute remaining to the set time

(tray not yet in) less than a minute remaining

yellow: (tray in) less than ve minutes remaining to the set time

(tray not yet in) less than ve minutes remaining

red: (tray in) more than ten minutes remaining to the set time

(tray not yet in) more than ten minutes remaining

End of core probe cooking cycle:

green: less than 5°C to reaching the set temperature

yellow: less than 4°C to reaching the set temperature

red: more than 10°C to reaching the set temperature

A beep warns when each tray is ready.

In the example: tray T1: ready at 12:00 tray T2: ready at 12:00 tray T3: ready at 11:45

13:00

MULTILEVEL DYNAMIC

remaining remainingset set

00:00 00:05

00:15 11:45

- - : - -

- - : - - - - : - -

13/10/2016

01:00 12:00 00:25 12:00

00:15

- - : - - - - : - -

- - : - -

100°c

end of cooking

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MULTILEVEL DYNAMIC

1 2

3 4

5 6

01:00 12:00

00:00

00:25 12:00

00:05

00:15

00:15 11:45

- - : - - - - : - -

- - : - -

- - : - - - - : - -

- - : - -

- - : - - - - : - -

100°c

end of cooking

A) time to get the tray out

(e.g. 12:00 = midday)

B) cooking duration set in hours:

minutes

B) remaining time to putting the

tray in

(e.g. 00:15 = 15 minutes)

Page 47

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BEST CHEF

View all the recipes marked as favourites and the latest cooking cycles (recent); this lter speeds up the search for the recipe you want to use. To delete a recipe from these lists, simply deselect the corresponding key

RECIPE BOOK

CLEANING

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BEST CHEF FAVOURITES FAVOURITES

FAVOURITES

RECENT

13/10/2016

01 - Filetti di pesce alla griglia

- Grilled llets of sh

02 - Lasagne alla bolognese

- Lasagne Bologna style

03 - Broccoli e patate grigliate

- Broccoli and grilled potatoes

04 -

- Roast veal

100°c

13:00

- Grilled llets of sh

02 -

NORMAL MEDIUM WELL DONE

SET INFO

COPY

13/10/2016

100°c

The key shows the recipe as a favourite, touching it again deselects it

FAVOURITES

“Modular Chef” (Manufacturer’s) recipe shown as favourite

Page 48

use

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COOLING

13/10/2016

SETTINGS

100°c

COOLING

Quickly cools the cooking chamber. This function is particularly useful to cook dishes that require low temperatures if another cooking cycle has just ended or if you want to wash the chamber.

A page is displayed showing the current temperature in the chamber and the temperature to

be reached; once this is reached, the oven beeps and this stops when the door is open or when

Select the function.

set the temperature you want the cooking chamber to reach.

Start with the START key.

the

key is pressed.

No other function can be used with cooling in progress.

Cooling can be carried out either with the door closed or open. It is advisable to keep the door closed initially and open it when the temperature has lowered.

Pay particular attention to opening the door when the function is in progress: scalding hazard.

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100°c

13:00

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COOLING COOLING

100°c

13/10/2016

100°c

13:00

100°C

COOLING

SETTINGS

1 2 3 4 5 6 7 8 9

+ 0

TEMPERATURE

Setreached

130°C 100°C

temperature to be reached

real temperature in the chamber

stops the function

Page 49

personal notes

Page 50

recipes

baguette

pizza

grilled prawns

grilled chicken

chef’s recipes

In this part of the manual, preparation suggestions are given to obtain balanced, impeccably cooked dishes with excellent avour.

The recipes can be cooked using:

- manual cooking p. 22

According to his/her experience, the user must set the desired cooking parameters

for one or more cooking phases.

frollini

cherry tart

lasagna Bologna style

cont of cherry tomatoes

- automatic/Modular Chef cooking p. 35

A collection of pre-set recipes, created and tested by the Manufacturer’s Chefs to

obtain excellent results.

The recipe is organized as follows:

baguette recipe name

bread products

ingredients all the ingredients used to make the recipe expressed in kg or

type of tray the best tray to make the recipe. On request to the Manufacturer,

preparation step by step preparation procedure

cooking how to cook your dish perfectly.

recipe category

number of pieces

1 kg = 10 x 100 grams (hg) 1 kg = 100 decagrams (dag) 1 kg = 1000 grams (g)

trays are available suitable for any cooking (baguette, fried food, omelettes, etc...)

p. 31 No. of phases to set ex. 1

p. 26

p. 28 cooking temperature ex. 220°C p. 28 cooking duration ex. 17 p. 29 humidity in the chamber ex. 20%

preheating temperature

ex. 220°C

ex. 4

p. 30 fan speed

p. 29 ue vent ex. closed

p. 27 cooking mode ex. combi

how many trays are used ex. 1

the desired nishing degree

mise en place the best way to present your recipe once it is out of the oven

where not specied, convection fans are meant

ex. well cooked pizza

in this case, in manual cooking it is sufcient to change the cooking time as indicated in the table, while in automatic cooking choose the cooking level

(g. cooking degree)

Parameter A -

Page 51

baguette

BREAD PRODUCTS

ingredients (4 baguettes)

Manitoba our 0.300 kg 00 w300 our 0.600 kg Brewer’s yeast 0.020 kg Water 0.700 kg Salt 0.015 kg Extra-virgin olive oil 0.020 kg

type of tray

Perforated stainless steel tray for baguettes

Phase Temp. Minutes Humidity Fan Vent

1 220°C 17 20% 4 closed combi 1 --

preparation

1. In the planetary mixer weigh the our and salt and start mixing.

2. Then, while the our and salt are mixing, add ¾ of the water and oil stated in the recipe very slowly (¾ = 0.525 kg of water and 0.015 kg of oil mixed together).

3. Add the brewer's yeast and, slowly, add the remaining water and oil (¼ = 0.175 kg of water and 0.005 kg of oil mixed together). The dough must be homogeneous and must not stick to the planetary bowl.

4. When the dough is ready let it rest for 30 minutes.

5. Next, divide the dough into 4 small pieces of 420 grams each and shape as baguettes.

6. Place the baguettes in micro-perforated bread trays.

7. Leave to rise at 28/30°C for 90 minutes.

cooking

Preheat the oven manually to 220°C and proceed to cooking following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot).

mise en place

After cooking, place the baguettes on a grille to eliminate the cooking moisture.

Cooking

Trays Finish

pizza

ingredients (5 pizzas)

Manitoba our 0.600 kg w300 our 1.200 kg Fresh brewer’s yeast 0.040 kg Water (ambient temperature) Salt 0.050 kg Olive oil 0.020 kg Lard 0.100 kg Whole milk 0.200 kg Sugar 0.005 kg

Tomato passata 2.870 kg Olive oil 0.150 kg Salt 0.040 kg Oregano (dried and chopped) Mozzarella 1.870 kg

0.800 kg

0.150 kg

Phase Temp. Minutes Humidity Fan Vent

1 180°C 15 20% 3 closed combi 5 --

200°C 4 0% 4 open convection 5

200°C 6 0% 4 open convection 5

200°C 8 0% 4 open convection 5

preparation

1. Melt the yeast and sugar in a part of water.

2. Mix the our with the salt and, continuing to mix, gradually add the remaining water and the olive oil; lastly add the mixture of dissolved yeast, water and sugar and work well until the dough is smooth and homogeneous.

3. Put the dough in the leavening cabinet until it has doubled in volume.

4. Once ready, divide it into 0.550 kg pieces per baking sheet and work it until you get a smooth and even ball.

5. Let stand for at least 10 minutes covering with a cloth.

6. Then, with the help of a rolling pin, roll out the dough on a oured surface until you obtain an evenly thick sheet of dough that will be placed on the baking trays to rise again.

7. Meanwhile, mix the tomatoes with salt, oregano and olive oil. With the help of a spoon, spread the pizza base with the tomato evenly, taking care not to press excessively.

cooking

Preheat the oven manually to 170°C and cook following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). At the end of step 1, remove the pizza from the oven, sprinkle it evenly with the mozzarella and nish cooking (step 2).

Cooking

Trays Finish

normal

medium

well done

type of tray

5X20mm enamelled tray

mise en place

Let it cool for a few minutes and cut.

Page 52

use

grilled prawns

FISH

POULTRY

ingredients (about 8 portions)

Fresh L1 prawns 2.210 kg Olive oil 0.100 kg

type of tray

Phase Temp. Minutes Humidity Fan Vent

210°C 4 40% 2 closed combi 1 normal

210°C 6 40% 2 closed combi 1 medium

210°C 8 40% 2 closed combi 1

preparation

1. Peel the prawns and remove the black thread.

2. Place them on a plate and brush them with olive oil on both sides

3. Place them on a grid keeping them equidistant from each other.

cooking

Preheat the oven manually to 210°C and proceed to cooking following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot).

mise en place

Create the dish with the prawns and garnish with grilled vegetables or to taste. Sprinkle with extra virgin olive oil and coarse avoured salt.

Cooking

Trays Finish

well done

Fish grille

grilled chicken

ingredients (about 5 portions)

Fresh chicken breast 0.740 kg Olive oil 0.070 kg Salt 0.045 kg Mixed herbs 0.030 kg

Phase Temp. Minutes Humidity Fan Vent

210°C 5 10% 5 closed combi 1 normal

210°C 7 10% 5 closed combi 1 medium

210°C 10 10% 5 closed combi 1

preparation

1. Cut the chicken breast into 1cm-thick slices, beat them lightly and season with the oil, salt and nely chopped mixed herbs

2. Place the chicken breasts on the grille.

cooking

Preheat the oven manually to 210°C and proceed to cooking following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot).

mise en place

Cooking

Trays Finish

well done

type of tray

Silverstone aluminium grille tray

Serve with lemon slices an cooked vegetables.

Page 53

frollini (pastry)

PASTRY PRODUCTS

ingredients (about 90 biscuits)

Biscuit our 0.200 kg Butter (soft) 0.180 kg Granulated sugar 0.070 kg Whole eggs 1 Liquid vanilla as required Table salt as required

Phase Temp. Minutes Humidity Fan Vent

Cooking

Trays Finish

1 170°C 15 0% 3 open combi 1 --

preparation

1. Put the softened (not melted) butter in the planetary mixer with the sugar and beat until frothy.

2. Incorporate the egg, liquid vanilla, salt and whisk for a few minutes; nally slowly add the our.

3. With the help of a sac-a-poche with a lined nozzle, form the biscuits on the tray lined with parchment paper. They can be decorated with dried or candied fruit.

cooking

Preheat the oven manually to 170°C and bake following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot).

mise en place

When cooked, let them cool on a steel surface, and, once cold, ice them with dark or white chocolate, or both.

type of tray

20mm non-stick tray

cherry tart (pastry products)

Phase Temp. Minutes Humidity Fan Vent

1 160°C 18 0% 4 open combi 1 medium

preparation

Shortcrust pastry:

1. Soften the butter to room temperature, add the sugar and mix.

2. Add the eggs incorporating them well and nally the our, sifted with the baking powder.

3. Put the dough in a container sealed with lm and let it rest in the refrigerator for at least 1 hour.

ingredients (1 x 28cm tart)

0 our 0.800 kg

(soft) 0.400 kg

Butter Granulated sugar 0.200 kg Whole eggs 4 Baking powder 1 sachet Lemon avouring 1 Jam 0.760 kg

4. With the help of a rolling pin, roll out the pastry on a smooth and oured surface until it reaches a thickness of about 1 cm.

5. Put the pastry in the non-stick mould and puncture it repeatedly with a fork.

6. Spread the jam evenly and nish with lattice.

cooking

Bake according to the stated parameters.

mise en place

Cooking

Trays Finish

type of tray

28cm tart mould

Serve with whipped cream on the side.

Page 54

use

lasagna Bologna style

FIRST COURSES

VEGETABLES

ingredients (about 24 portions)

Yellow pasta Meat ragù 2.080 kg Béchamel 3.600 kg Grated cheese 0.600 kg

type of tray

60 mm non-stick aluminium tray

(pre-cooked)

1.000 kg

Phase Temp. Minutes Humidity Fan Vent

1 165°C 40 40% 2 closed combi 1 --

180°C 3 10% 3 closed combi 1 normal

180°C 5 10% 3 closed combi 1 medium

180°C 8 10% 3 closed combi 1

preparation

1. Spread a layer of béchamel in the bottom of a pan.

2. Place the rst pasta sheet and evenly spread 0.660 kg of béchamel over its entire surface.

3. Put about 0.420 kg of ragù over the béchamel, spreading it evenly.

4. Sprinkle with grated cheese and proceed with the other 4 layers in the same order: pasta, béchamel sauce, ragù and cheese.

cooking

Preheat the oven manually to 190°C and bake following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). Once cooked, let the lasagna rest for at least 5/10 minutes before cutting.

mise en place

Serve with a sprig of parsley.

Cooking

Trays Finish

well done

conﬁt of cherry tomatoes

ingredients (1 x 28cm tart)

Cherry tomatoes 0.560 kg Herbs 0.010 kg Oregano 0.010 kg Salt as required Pepper as required Oil as required

Phase Temp. Minutes Humidity Fan Vent

1 130°C 90 0%

preparation

Shortcrust pastry:

1. Clean the cherry tomatoes in cold water.

2. Then cut the tomatoes in half.

3. Place them on the tray adding the herbs, oregano, salt, pepper, oil and mix everything evenly.

cooking

Preheat the oven manually to 130°C and bake following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot).

mise en place

Use the cont of cherry tomatoes as a side dish or decoration.

(semistatic)

open combi 1 --

Cooking

Trays Finish

type of tray

GN 1/1 20mm tray

Page 55

personal notes

Page 56

maintenance

routine cleaning

safety warnings

routine cleaning

cooking chamber (washing)

external surfaces glass gasket tray grid

boiler management

downtime

end-of-life disposal

58 63 63 63 63 64

Before carrying out any cleaning operation, it is necessary to

switch off the power supply of the appliance unless you intend to use the hand shower or the washing programs: they both require the oven to be connected to the water and the electricity networks.

During any cleaning, wear appropriate personal protective

equipment. The use of protective gloves and goggles is essential when performing manual cleaning that involves the direct use of detergents as they could cause injuries and burns by contact and inhalation.

The user must only carry out ordinary cleaning operations; for

extraordinary maintenance contact a Service Centre, requesting the intervention of an authorized technician.

The Manufacturer does not recognize damages due to lack of

maintenance or incorrect cleaning (e.g. use of unsuitable detergents).

For the cleaning of any component or accessory DO NOT use

abrasive or aggressive or corrosive powder detergents, (e.g. hydrochloric/muriatic or sulphuric acid, caustic soda, etc ...), abrasive or pointed tools (e.g. abrasive sponges, scrapers, steel brushes, etc.), steam or pressure water jets. Warning! Do not use these tools or substances to clean the substructure/oor under the appliance.

The supplied hand shower has been designed solely for

cleaning the inside of the cooking chamber; for this reason do not direct the jet outside the equipment or towards people or animals. Do not use it to add water to cooking dishes.

Cleaning with the supplied hand shower must always be

carried out in a cold oven (use the "Cooling" function, see page

48): it is very important that all the equipment is at room temperature and not just the chamber.

When a manual or automatic wash is started, the oven

automatically raises or lowers the chamber temperature to 80°C (176°F) for get the best cleaning results.

Any washing or rinsing must be carried out with the chamber

EMPTY, without food or accessories (e.g. trays, pans, cutlery, etc.) inside.

Page 57

Clean the cooking chamber at the end of each working day: the grease particles or food residues may also ignite during cooking, causing damage to people and to the appliance itself. Do not open the oven door for any reason during a "Manual", "Automatic" or rinsing cycle: risk

of injury due to the impeller movement and intoxication due to the vapours. However, the oven has a safety device that, when the door is opened, interrupts the washing or rinsing cycles: this is indicated by a message. Closing the door cancels the message and starts the washing/ rinsing again. The temporary opening of the door is allowed only during "Manual" washing, after the acoustic signal that warns to spray the detergent.

For safety reasons, the start of a "Manual", "Automatic" or rinsing program, only takes place

when the door is closed and if the trolley is inserted (only for mobile ovens).

In the event of a power failure, a washing cycle in progress is interrupted: when power is

restored, a message is displayed indicating that no cooking can be performed. To enable cooking again, carry out any of the three washing programs.

Dispose of empty detergent cans in compliance with the regulations in force in the country of use.

Page 58

maintenance

cleaning the cooking chamber

Clean the cooking chamber at the end of each working day to maintain high levels of hygiene and to preserve the brightness of the steel and the performance of the equipment over time; 3 washing programs are available, choose the one most suitable for the dirt present in the room.

If you often cook "fat" foods (e.g. porchetta, roasts, etc.), between cooking cycles it is advisable to start a rinsing program or use the hand shower to facilitate the nal cleaning and guarantee maximum hygiene at all times.

The cleaning procedures are summarized in the table, while each operation is explained in detail on the following pages;

before carrying out any cleaning of the chamber, carefully read the safety warnings on page 56

Cleaning methods table

RINSING

program

p. 59

cleaning with

MANUAL

SHOWER

start the ”RINSING”

(about 4 minutes)

wait for the oven to cool (if necessary, use the "Cooling"

function, see page 48): it is very important that all

the equipment is at room temperature and not just the

program

p. 59

CLEANING BETWEEN COOKING CYCLES

start “MANUAL”

washing

MANUAL

washing

p. 60

the oven automatically

raises or lowers the

chamber temperature

up to 80°C (176°F);

once the temperature

has been reached,

"MANUAL" washing starts

automatically.

chamber.

wait for the bleep showing

that the “RINSING”

program has been

completed

at the acoustic signal,

carefully open the

door and spray the

Manufacturer's spray

detergent manually using

personal protective

equipment (e.g. protective

gloves and goggles)

use the manual shower

to remove dirt and

food residues from the

cooking chamber

close the door, restart

the "MANUAL” program,

wait for the acoustic

signal indicating the end

of washing

AUTOMATIC

washing

DAILY CLEANING AT THE END OF THE WORKING DAY (WASHING)

5858

p. 61

start the most suitable washing cycle for the dirt in the

cooking chamber:

the oven automatically raises or lowers the chamber

temperature up to 80°C (176°F); once the temperature has

been reached, automatic washing starts.

"SOFT" light dirt

"NORMAL" normal dirt

"HARD" stubborn dirt

wait for the acoustic

signal indicating the end

of washing

Page 59

Cleaning with the manual shower

Use the hand shower to soften and eliminate food

residues. The shower head is activated by turning the tap (OPEN) to the left and pressing the grey button on its "head" with your thumb. at the end, close the tap by turning it to the right (CLOSE).

Cleaning with the supplied hand shower must always be

carried out in a cold oven (if necessary, use the "Cooling" function, see page 48): it is very important that all the equipment is at room temperature and not just the chamber.

The supplied hand shower has been designed solely for

cleaning the inside of the cooking chamber; for this reason do not direct the jet outside the equipment or towards people or animals. Do not use it to add water to cooking dishes.

OPEN

Rinsing PROGRAM

A B

Select the “RINSING” program (4 minutes).

Start it with the START key: rinsing the oven chamber without the addition of any detergent starts.

A screen is displayed showing how much time to the end of the rinsing cycle remains (e.g. 3 minutes and 50 seconds), after which the beep warns that the cycle has been completed and the oven can be used again.

To stop a cooking cycle prematurely, press the STOP key.

The automatic rinsing program does not provide for the use of detergents.

13:00

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HOME

PREHEATED

RECIPE BOOK

MANUAL

MULTILEVEL

100°c

13:00

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CLEANING

100°c

13:00

13/10/2016

CLEANING CLEANING

100°c

13:00

13/10/2016

100°c

RINSING

RINSING RINSING

MANUAL

04:00

3:50

CLEANING

BEST CHEF

AUTOMATIC

C D

5959

Page 60

maintenance

MANUAL washing

A B

Select the “MANUAL” program.

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HOME

100°c

13:00

CLEANING

13/10/2016

100°c

Start it with the START key: washing the

oven chamber without the addition of any detergent

starts.

Now you can still stop the cycle prematurely pressing the

STOP

key

A screen is displayed, showing how much time is remaining to the end of the washing cycle (e.g. 9 minutes and 30 seconds).

After some time, the oven beeps: slowly open the door

and carefully spray the Manufacturer’s detergent

manually (special oven detergent): other products may be

incompatible with the functional and aesthetic components of the appliance and cause damages not covered by the warranty.

During this operation, wear appropriate personal protective equipment (e.g. Protective gloves and

goggles).

The Manufacturer loves to protect the environment and therefore recommends using a quantity of product

suitable for the dirt to be removed.

When the door is closed, the "MANUAL" program starts again, without having to carry out any additional operations: from this moment on it is no longer possible to interrupt

the washing in any way for reasons of food safety.

PREHEATED

RECIPE BOOK

CLEANING

13:00

CLEANING CLEANING

13/10/2016

MANUAL

MULTILEVEL

BEST CHEF

100°c

10:00 10:00

13:00

09:50

10:00

RINSING

MANUAL

AUTOMATIC

13/10/2016

MANUAL

PHASE 1/3PHASE 1/3

100°c

At the end of the scheduled time, an acoustic signal indicates that the cycle is complete and the oven can be used again.

This washing mode is not recommended for mobile ovens: given the presence of the trolley it would be

difcult to distribute the detergent effectively and evenly.

6060

Page 61

Automatic WASHING

Select the most suitable “AUTOMATIC” washing

cycle for the dirt in the cooking chamber:

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100°c

13:00

CLEANING

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100°c

SOFT about 36 minutes light dirt

NORMAL

HARD

Start it with the START key: a fully automatic

about 54 minutes normal dirt

about 1 hour and 13 minutes

stubborn dirt

washing cycle starts (after this no other additional operation is required).

A screen is displayed, showing how much time is

remaining to the end of the washing cycle (e.g. 1 hour

and 10 minutes).

At the end of the scheduled time, an acoustic signal indicates that the cycle is complete and the oven can be used again.

The user cannot interrupt the washing cycles in any way for food safety reasons.

PREHEATED

RECIPE BOOK

CLEANING

13:00

CLEANING CLEANING

13/10/2016

AUTOMATIC

0:36

0:54

MANUAL

MULTILEVEL

BEST CHEF

100°c

13:00

RINSING

MANUAL

AUTOMATIC

13/10/2016

AUTOMATIC

1:10

100°c

1:13

13:00

CLEANING

13/10/2016

AUTOMATIC

h.1:10

100°c

type of washing chosen

remaining time

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Page 62

maintenance

Safety warning for loading detergent

During the initial installation or when changing the detergent use personal protective equipment (e.g.

protective goggles and gloves). Do not touch the detergent with your bare hands. In case of contact with skin or eyes, rinse thoroughly with running water and contact a doctor immediately.

The safety data sheet and chemical composition of the

detergent are available from the Manufacturer. It is advisable to request them and keep them in a place accessible to the operators.

How to load the detergent

The equipment is provided with a small tube connected

to an internal pump to lift the detergent. Insert the tube inside the detergent can, making sure it touches the bottom.

The detergent must be positioned on the ground,

making sure that it does not interfere with the passage of people. Avoid placing it on top of the oven or near other equipment or hot objects.

The Manufacturer recommends using its own detergent,

specic for ovens: other products may be incompatible with the functional and aesthetic components of the appliance and cause damage not covered by the warranty.

6262

Page 63

cleaning the external surfaces, glass and Touch Screen panel

Wait for the appliance to cool down (if necessary use the "Cooling" function, see page 48) and use a cloth soaked in warm soapy water. Finish by rinsing and drying thoroughly. Alternatively, it is possible to use a soft cloth slightly soaked in delicate products, specic for steel or glass surfaces (depending on the surface to be cleaned) and follow the instructions of the detergent manufacturer.

If you want to clean the glass even more accurately, you

can rotate the inner glass to clean the surface between

the two sheets of glass.

When cleaning the Touch Screen panel, take care to avoid any inltration under it.

cleaning the internal seal

Wait for the appliance to cool down (if necessary use the "Cooling" function, see page 48) and use a cloth soaked in warm soapy water. Finish by rinsing and drying thoroughly.

cleaning the trolley

The trolley is cleaned effectively with every automatic

washing. After each cooking cycle, check the drip tray condition. Clean it using hot soapy water, rinse it thoroughly and dry it before putting it back into place.

cleaning the tray grid

Normally, manual or automatic washing also effectively

cleans the side supports; however, it is possible to remove them easily by acting as shown in the gure. Before removing them, always wait for the appliance to cool down (if necessary use the "Cooling" function, see page 48). Clean them using hot soapy water, rinse them thoroughly and dry them before putting them back in place.

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maintenance

managing the boiler (if any)

If your appliance is equipped with a boiler for steam generation, during installation, the hardness of the water was checked and a softener (not supplied) tted if the latter was particularly "hard" (the ideal value should be between 9° and 14° French degrees). This ensures greater performance and durability of the equipment and makes boiler descaling less frequent.

Water classiﬁcation table

Hardness Classiﬁcation

up to 7°f very soft water

from 7°f to 14°f (French degrees)

soft water

from 14°f to 22°f medium-hard water

The oven can calculate autonomously when descaling is required and warns the user to carry it out by displaying a warning. If the warning is ignored, the oven continues to work but the boiler is excluded; this means the steam delivered into the chamber during the cooking cycles that require it, is delivered directly.

To perform this calculation it is essential for the hardness

value of the inlet water to have been set during

installation or afterwards, (in the example 10°f). This value depends on many factors and is measured using kits found in a hardware store or aquarium shops and following the manufacturer's instructions. The most used kits are chemical drop reagents or paper strips that take on a particular colour depending on the hardness of the water.

If the equipment is sold, remember to enter the new water hardness value as it may change from area to area.

from 22°f to 32°f fairly hard water

from 32°f to 54°f hard water

over 54°f very hard water

Conversion table (water hardness)

1°f (French degrees) 0.562°dH (German degrees)

1°dH (German degrees) 0.64 ppm TDS

1°dH (German degrees) 1.8°f (French degrees)

1°dH (German degrees) 30 μSiemens/cm

1° French

10mg calcium carbonate (CaCO3) per litre of water

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100°c

COOLING

13:00

13/10/2016

HOME SETTING

PREHEAT

RECIPE BOOK

CLEANING

100°c

MANUAL

MULTILEVEL

BEST CHEF

SETTINGS

13:00

SETTINGS SETTINGS MANUALHOME

PROGRAM

MANAGEMENT

13/10/2016

DATE

HACCP

LANGUAGE

°C/°F

12h/24h xx/xx/xx

13/10/2016

100°c

TIME

TIME ZONE

INFO

100°c 13/10/2016

FIRMWARE

UPDATE

SERVICE

BOILER

13:00

Working hours remaining

200 h

DESCALING

WATER

HARDNESS

100°c

13:00

13/10/2016

10°f

water hardness

1 2 3

4 5 6 7 8 9 + 0

100°c

6464

Page 65

How to descale

When the warning about descaling is displayed, the oven continues to work but it is not possible to use cycles

where steam is required (mixed cooking and steaming).

As soon as possible, unscrew the cap on the top of the

oven and introduce the manufacturer's descaling product

(see below for quantities).

Close the cap carefully and start the descaling procedure.

At the end of the scheduled time, an acoustic signal

indicates that descaling is complete and the oven can be used again in any cooking mode.

The oven boiler has a capacity of 0.52 litres (6 and 10 trays) or 0.7 litres (20 trays).

Do not use other descaling products since they may be

incompatible with the functional and aesthetic components of the appliance and cause damage not covered by the warranty.

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COOLING

13:00

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HOME

PREHEAT

RECIPE BOOK

CLEANING

100°c

MANUAL

MULTILEVEL

BEST CHEF

Manufacturer’s descaler

SETTINGS

100°c

13:00

MANAGEMENT

13:00

SETTING

DATE

HACCP

LANGUAGE

°C/°F

12h/24h xx/xx/xx

13/10/2016

SETTINGS

PROGRAM

13/10/2016

TIME

TIME ZONE

INFO

hours of work remaining before descaling again

13:00

100°c 13/10/2016

13:00

100°c

SETTINGS

Working hours remaining

FIRMWARE

UPDATE

100°c

SERVICE

200 h

DESCALING

13/10/2016

DESCALING

--------

100°c

BOILER

WATER

HARDNESS

This detergent has been specically designed to descale the boiler of Emotion ovens. IT IS a citric, odourless and concentrated detergent, very effective without damaging metals or gaskets. It should be used diluted in water with a concentration of 50-70% based on the amount of scale present.

6T -10T 20T

large scale deposits, 70% concentration

normal scale deposits, 50% concentration

0.36 cl of product and 0.16 cl of water

0.25 cl of product and 0.25 cl of water

pour into the boiler:

0.49 cl of product and 0.21 cl of water

pour into the boiler:

0.35 cl of product and 0.35 cl of water

6565

Page 66

maintenance

downtime

During periods of inactivity, disconnect the power and water supplies. Protect the external steel parts of the appliance by passing over them with a soft cloth slightly soaked with Vaseline oil. Leave the door ajar to ensure correct air exchange. On restarting work, before use:

- clean the equipment and accessories thoroughly;

- reconnect the equipment to the electrical and water supplies;

- inspect the appliance before using it again;

- restart the appliance at low temperature for at least 60 minutes without any food inside.

To ensure that the appliance is in perfect conditions of use and safety, it is advisable to have it maintained and inspected by an authorized service centre at least once a year.

end-of-life disposal

To avoid any unauthorized use and risks connected to it, before disposing of the equipment:

- make sure that it is no longer possible to use it: to this end, the power cable must be cut or removed (when the

appliance is disconnected from the power supply).

- ensure that no child can be accidentally trapped inside the cooking chamber while playing, to this end lock the door opening

device (for example with adhesive tape or latches).

Disposal of the equipment

Pursuant to art. 13 of Decree-Law No. 49 of 2014 "Implementation of WEEE Directive 2012/19/EU on electrical and electronic equipment waste", the crossed-out wheelie bin label means that the product was placed on the market after 13 August 2005 and that at the end of its useful life it must not be disposed of with other waste but separately. All the

equipment is made of recyclable metals (stainless steel, iron, aluminium, galvanized sheet, copper, etc.) in a percentage higher than 90% by weight. It is necessary to pay attention to the management of this product at the end of its life, reducing the negative impacts on the environment and improving the effectiveness in the use of resources, applying the principles of “the polluter pays", and thinking about prevention, preparation for reuse, recycling and recovery. Please note that the illegal or incorrect disposal of the product involves the application of the penalties provided for by the current legislation.

Information on disposal in Italy

In Italy, WEEE equipment must be delivered to:

- Collection Centres (also called ecological islands or ecological platforms)

- the retailer where you purchase a new piece of equipment, that is required to collect it for free ("one-on-one" collection).

Information on disposal in European Union countries

The EU Directive on WEEE equipment has been implemented differently by each country, so if you want to dispose of this equipment we suggest you contact the local authorities or the retailer to ask for the correct method of disposal.

6666

Page 67

personal notes

6767

Page 68

service

something is not working

something is not working?

Your equipment is reliable and sturdy, but sometimes small problems can arise which, thanks to our Service Centres, will be promptly solved. Before contacting them, we recommend you follow this short procedure:

- try and consult the problem, continue reading the following procedure;

- get the oven data (serial number plate) and the date and number of the purchase invoice of the equipment;

Serial number .........................................................................................................

Oven model. ...........................................................................................................

Invoice date ............................................................................................................

Invoice number .......................................................................................................

- carefully read the warranty sheet attached to the equipment;

- call an authorized Service Centre or contact the Dealer/Manufacturer directly with the oven data. While waiting for the intervention, disconnect the oven from the power and water supplies.

Manufacturer’s address: Via Palù, 93 – 31020 San Vendemiano (TV) – Italy tel. +39 0438 7714 - fax +39 0438 778399

and I tables. If none of the solutions proposed solve the

If there is a need to replace faulty parts, keep them and hand them to the installer appointed for replacement, so that they can be sent to the Manufacturer for

inspection.

If there is a need to send the oven or pieces to a Service Centre or to the Manufacturer (after getting their authorization) it is necessary to use the ORIGINAL

packaging. If that is not feasible, use other packaging, taking care that:

- the glass is well protected by thick polystyrene panels;

- the corners and sides in sheet metal are protected from possible impacts, for this purpose use polystyrene corners and thick panels on all sides and corners;

- the door is tightly closed (if necessary, block it with adhesive tape using some cardboard in-between);

- the oven rests on a wooden pallet and is secured to it by means of nylon straps or strong adhesive tape (avoid direct contact between the oven and the adhesive tape using some cardboard in-between);

- in case of mobile ovens, make sure that the trolley cannot move and lock the wheels;

- the feet are well protected against possible impacts.

Complete the packaging by inserting the oven and its protections inside a sturdy cardboard box; we recommend you write "FRAGILE" and "DO NOT TURN UPSIDE DOWN" outside.

Do not try and repair the oven yourself, this may cause serious damage to people, animals and property and makes the Warranty null and void. Always use

an Authorized Service Centre and request ORIGINAL spare parts.

Page 69

Mod. EM E6/11-D

V 380-415 3N

W (aux)

Gas (1)

kg (1) Gas (2) kg (2)

model

ITEM. M atr.

kW 11,600 A Hz 50-60

A CL

serial

number

°C IP

A W

YEAR

READ MANUAL

year of production

Foam insulation

Troubleshooting table

Problem Solution

- Check that the appliance is correctly connected to the power supply, and that this has not been The oven cannot be switched on

interrupted.

- Check that the system switch is ON.

If the above solutions do not solve the problem, contact an authorized Service Centre.

The oven is ON but cooking does not start

The oven does not cook evenly

- Ensure the oven door is correctly closed.

- In mobile ovens, check the trolley is inside the chamber.

- Check the cooking parameters have been set correctly (a delayed start may have been set).

- The elements and the fans are faulty (contact an authorized Service Centre).

- The oven has been loaded incorrectly, see the “cooking advice” chapter

MADE IN ITALY

p.6

No water reaches the chamber

Water comes out with the door closed

An alarm has appeared on the display

- The connection to the water supply may be incorrect (e.g. water inlet pipe kinked or loose), shut-off

valve closed or suspended water supply.

- The water inlet lters may be obstructed by impurities (contact an authorized Service Centre).

- "Convection" cooking has been chosen, which lets no humidity into the chamber, see table

p.27.

- The chamber gasket is dirty or damaged. In the latter case, contact an Authorized Service Centre.

- Disconnect the oven from the electricity and water supplies by turning off the switch and closing the

shut-off cocks; follow the indications given in the table

on p.70, then contact an Authorized

Service Centre or the Manufacturer specifying the type of alarm displayed.

Page 70

Alarm table

Display Description Effect Problem solution

CHAMBER THERMAL PROTECTION

MOTOR THERMAL PROTECTION

BOILER THERMAL PROTECTION

CHAMBER PROBE Chamber probe damaged Appliance not working at all

DISCHARGE PROBE Discharge probe damaged

BOILER PROBE Boiler probe damaged

CORE PROBE Core probe damaged

INVERTER 1 Inverter 1 alarm

INVERTER 2 Inverter 2 alarm Motor overload

INVERTER 3 Inverter 3 alarm Motor phase missing

INVERTER 4 Inverter 4 alarm Inverter overtemperature

INVERTER 5 Inverter 5 alarm No inverter communication

LACK OF WATER Lack of water alarm Partial operation mode

COMPONENTS OVERHEATING

SD ERROR SD memory damaged Appliance not working at all

Safety thermostat in the chamber triggered

Motor thermal switch triggered

Boiler safety thermostat triggered

Control panel overtemperature alarm

Appliance not working at all

Motor overtemperature

Overtemperature of the boiler working only partially

Oven can be used only in Convection mode

Oven can be used with boiler out of control

Probe cooking cannot be used

Inverter alarm, electronics malfunction

Appliance not working at all

Contact an authorized Service Centre

Switch off, let the oven cool down and switch back on. If the alarm continues, contact a Service Centre

Contact an authorized Service Centre

Check the cable and the correct connection of the probe. If the cable is damaged contact an authorized Service Centre

Contact an authorized Service Centre

Switch off, let the oven cool down and switch back on. If the alarm continues, contact a Service Centre

Contact an authorized Service Centre

Switch off, let the oven cool down and switch back on. If the alarm continues, contact a Service Centre

Switch the oven off and back on again. If the alarm continues, contact a Service Centre

Check the water connection. If the alarm continues, contact a Service Centre

Contact an authorized Service Centre

Page 71

Warnings

Display Description Effect Problem solution

WHITE SCREEN System error Oven operation blocked

SD FILED SD malfunction No data and recipe saving

NO VOLTAGE

Temporary lack of power supply

Temporary oven block Check the power line

Contact an authorized Service Centre

Contact an authorized Service Centre to replace the external memory

Page 72

Via Palù, 93 – 31020 San Vendemiano (TV) – Italy tel. +39 0438 7714 / fax +39 0438 778399 http://www.modular.it

252.552.00 ED.01

Modular Emotion User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual