Unox XF, XV Instruction Manual

INSTRUCTION MANUAL

MANUEL INSTRUCTIONS

BEDIENUNGANLEITUNG

MANUALE ISTRUZIONI

MANUAL INSTRUCCIONES

OVENS

FOURS - BACKÖFEN

FORNI - HORNOS

XF

XF

Electric Humidified Convection Ovens

Fours Electriques à Convection Humidifiés

Elektro Heissluftbacköfen mit Beschwadung

Forni a Convezione Umidificati Elettrici

Hornos Eléctricos a Convección Humificados

XV

XV

Electric Combi Steam Convection Ovens

Fours Electriques Combinés Convection Vapeur

Elektro Kombi Dämpfer

Forni Combinati Convezione Vapore Elettrici

Hornos Eléctricos Convinados Convección Vapor

ENGLISH

FRANCAIS

DEUTSCH

ITALIANO
ESPAÑOL

PROOVING CABINETS

ÉTUVES-GÄRSCHRÄNKE

LIEVITATORI

FERMENTADORAS

XL

XL

Electric Humidified Prooving Cabinets

Étuves Electriques Humidifiés

Elektro Gärschrank mit Befeuchtung

Lievitatori Elettrici Umidificati

Fermentadoras Humificadas Eléctricas

03/

2002

PAGE 01 / GB

INDEX

ENGLISH

INDEX:

I.

Instructions for the installer Page 02

1. DATA PLATE Page 02

2. CERTIFICATION Page 02

3. INSTALLATION Page 02

- FIRST OPERATIONS

4. INSTALLATION Page 03

4.1- ELECTRICAL CONNECTION Page 03

4.2- WATER CONNECTION Page 04

II.

Instructions for the user Page 06

1. INSTRUCTION FOR THE USER Page 06

2. NOTES FOR USE Page 06

3. TYPOLOGIES OF CONTROL PANELS Page 06

4. OVENS WITH MANUAL CONTROL Page 06

4.1 DESCRIPTION AND USE OF THE Page 06
MANUAL CONTROL PANEL

5. OVENS WITH ELECTRONIC CONTROL Page 07

5.1 DESCRIPTION AND USE OF THE Page 07
ELECTRONIC CONTROL PANEL

6. PROOVING CABINETS Page 09

6.1 DESCRIPTION AND USE OF THE Page 09
MANUAL CONTROL PANEL

7. MAINTENANCE - CLEANING Page 10

8. TURNING OFF IN CASE OF BREAKDOWN Page 10

III. Cooking Principles

Page 11

1. COOKING TYPOLOGIES Page 11

2. COOKING VARIABLES Page 12

3. USE OF PANS - GRIDS Page 12

T

echnical Data
Electrical Schemas
Drawings

See enclosed page “TECHNICAL DATA”

I. INSTRUCTIONS FOR THE

INSTALLER

Dear customer, we thank you and compliment you for
having purchased one of our products.
The warnings and suggestions that follow concern the
phases for proper installation, use and maintenance
for your safety and for the best use of the appliance.

1. CER

TIFICATION

The “CE” mark on the appliances in this manual refer
to the following regulations:

ELECTRIC HUMIDIFIED CONVECTION OVEN

- SERIE XF :

- Directive Low Tension
DBT 73/23/EEC and 93/68/EEC
as per rule EN60335-2-42+A1

- Directive on Electromagnetic Compatibility,

as per rules EN60555-3 and EN55014.

ELECTRIC COMBI STEAM CONVECTION OVEN

- SERIE XV :

- Directive Low Tension
DBT 73/23/EEC and 93/68/EEC
as per rule EN60335-2-42+A1 and
as per rule EN60335-2-46+A1

- Directive on Electromagnetic Compatibility,

as per rules EN60555-3, EN55014 and EN55104.

ELECTRIC PROOVING CABINETS

- SERIE XL :

- Directive Low Tension
DBT 73/23/EEC and 93/68/EEC
as per rule EN60335-2-49+A1

- Directive on Electromagnetic Compatibility,

as per rules EN60555-3 and EN55014

GB / PAGE 02

ENGLISH

2. INSTALLATION

- FIRST OPERATIONS

All the electrical connection and installation operations
must be done by qualified personnel according to the
standards in force.

2.1 CHECK THE INST

ALLATION PLACE

Before positioning the appliance check the overall
dimensions and the exact position of the electrical
connections according to figures indicated on the
enclosed page “Technical Data”.

2.2 FEET ASSEMBL

Y

The feet are placed inside the appliance and must be
assembled. Do not use the appliance without feet.
Screw the support feet to the bottom of the appliance
according to the following image.
After having assembled the feet, adjust the appliance
height by screwing or unscrewing the feet themselves.

2.3 POSITIONING

The appliance must be positioned according to safety
standards in force as indicated here following.
The side and rear surfaces of the appliance must be
positioned allowing the easy electrical connection and
the normal maintenance.
The appliance is not suitable for built-in installation
and side by side positioning.
It is suggested to leave a distance of 10 cm between
the rear surface and the chimney of the appliance.
All the ovens must be positioned upon a support,
prooving cabinet stand or upon a table.

Do not install any equipment on the floor

.

If the appliance is placed near walls, dividers, kitchen
cabinets, decorated edges, etc. it is recommended that
these be of non combustible material.
Otherwise they must be coated with non combustible
thermal insulating material and you must be very care­ful of the fire prevention standards.

I. INSTRUCTIONS FOR THE INSTALLER

PAGE 03 / GB I. INSTRUCTIONS FOR THE INSTALLER

ENGLISH

POWER SUPPLY CABLE CONNECTION

EXTERNAL TERMINAL BOARD

- Open the cover of the terminal board levering the two
lateral fings with a suitable screwdriver.

- Pass the cable through the cable fastener and fix it.

- Connect the conductors according to the connection
diagram chosen,

INTERNAL TERMINAL BOARD

- Remove the back of the oven.

- Pass the cable through the cable fastener and fix it.

- Connect the conductors according to the connection

diagram chosen.

- Reassemble the back.

TERMINAL BOARD CONNECTION A

T 5 POLES :

TERMINAL BOARD CONNECTION AT 6 POLES :
( OVEN LINE 500 MODELS )

The same safety standards must be respected also
during the installation of prooving cabinets: heating
appliances must be positioned only upon not inflam­mable floors and the support feet have to be always
assembled.
Attention: the top of the oven is an hot surface.

2.4 REMOVE THE PROTECTIVE FILM

Remove the protective film from the external walls of
the appliance carefully, in order to avoid glue residue
from remaining.
If there should be any residue remove it with a suitable
solvent.
In addition to the installation itself, any maintenance
must be done only by an authorized installer.

3. INST

ALLATION

3.1 - ELECTRICAL CONNECTION

3.2 - WATER CONNECTION

3.1 ELECTRICAL CONNECTION

The connection to the electrical power supply network
must be done according to the standards in force.
Before connecting make sure that the voltage and the
frequency correspond to that stated on the data plate
on the appliance.
Place a bi-polar switch between the appliance and the
network accessible after installation, whose contacts
have a minimum opening distance of 3 mm, with an
appropriate input (for example, magneto-thermal
switch). When the appliance is in operation, the power
supply voltage must not vary from the value of the
nominal voltage by more than ± 10%.
The appliance must be connected to the ground line of
the network.
Furthermore, the appliance must be included in an
equipotential system whose efficiency must be suit­ably checked according to that stated in standard in
force. This connection is carried out
between different appliances with the
terminal marked by the symbol:
The equipotential conductor must have a
minimum section of 10mm2.

21 3 54

R S T N

380-400 3N V ~

21 3 54

L N

220-230 V ~

21 3 54

R S N

380-400 2N V ~

21 3 54

R S T

220-230 3-V ~

R S T 4 x 10 mm

2

- Ø 21,5 - 28 mm

(43,5 A) (43,11 A) (43,11 A)

21 3 54

6

220-230 3-V ~

R S T N 5 x 2,5 mm

2

- Ø 13,5 - 17 mm

(21,7 A) (21,7 A) (21,5 A)

5 x 6 mm

2

- Ø 18 - 24,5 mm

21 3 54

6

380-400 3N V ~

R S N 4 x 10 mm

2

- Ø 21,5 - 28 mm

(21,7 A) (43,11 A)

21 3 54

6

380-400 2N V ~

ENGLISH

WARNING :

Connect the electrical cable to the terminal board as
indicated in the drawing: insert screw-wise the copper
bridge and the electrical cable together under the
screw. Tighten the screw taking care that the cable and
the copper bridge are well gripped under the screw.

A wrong connection can cause an overheating of the
terminal board and burn it.
If the supply cord is damaged, you must substitute it
with a special cord available at UNOX or by its service
company.

SAFETY DEVICES

The appliance is equipped with a manually resetting
thermal breaking unit for protection against over-tem­peratures, which completely deactivates the appliance
if there is an intervention.

Access to such a device is gained by removing the
black cap positioned to the bottom of the rear back: in
case of manual reset, push the button situated in the

centre of the device to bring the appliance into use
again.

3.2 W

ATER CONNECTION

WATER CONNECTION TO THE NETWORK

Connect the decalcified water inlet ducts placed on the
back of the oven to the specific distribution network by
means of a mechanical filter and a cut-off cock.
Before connecting the filters let a certain quantity of
water flow to clean the duct from any ferrous slag.
The water must have a hardness between 0.5°-5°F
(this in order to reduce the formation of limestone
deposits inside the electro-valve and inside the cook-

ing chamber) and a pressure value between 0.5-2 bar.

The quantity of water which has to be vaporized inside
the oven must be regulated by means of the “micro­cock” placed in the rear part of the appliance.
Regulate the microtap to inject only a trickle of water
on the fan.
An excess of water can cause a quantity of condensa­tion too much elevated and flood the baking chamber.

CONDENSA

TION WATER DRAIN
The draining of the steam condensation water is posi­tioned in the rear part of the oven and is to be con­nected with a rigid or flexible pipe and convoyed to an
open drain.
Its diameter must not be lower than that of the drain
attachment and the length not greater than one metre.
The drain pipe must remain at least 20 cm below the
drain attachment in order to facilitate the downflow.
Avoid chokes on the flexible ducts or elbows for metal­lic ducts, along all the run of the drain.

W

ATER CONNECTION TO EXTERNAL TANK

(Substitution of the electro-valve with the water pump)

Substitute the electro-valve with the water pump in the
models of oven for which is foreseen this optional
installation, proceeding as follows:

- remove the rear back of the oven

- disconnect the water charge pipe, situated inside the
oven, from the electro-valve

- remove the electro-valve from the oven

- set up the pump (4) on the support (5), insert the
pipe in the water exit connection and fix it by the
metallic fastener (6)

GB / PAGE 04I. INSTRUCTIONS FOR THE INSTALLER

MAX 2 bar

PAGE 05 / GB

ENGLISH

3.4 MALFUNCTION CASES

Even during the normal use of the appliance there may
be malfunctions.

- The oven tur

ns off, possible cause:
Intervention of the manually resetting, thermal break­ing unit caused by the overheating of the oven.
Contact the service centre to check the appliance.

- Steam pilot light is on, but ther

e is no steam pro-

duction in the baking chamber, possible cause:

- Check that the water inlet is open.

- The water connection to the network or to the tank
has not been correctly done.

- If the water charge is made by pump check that the
tank contains water.

- Check that the water filter of the electro-valve or of
the pump is not clogged up.

- The oven tur

ns on, but turns off immediatly, possible
cause:
It has been used a wrong electrical adapter : use only
Schuko adapters (round model) as indicated in the
image.

- fix the support and the pump to the oven bottom (7)
by the same screws of the removed electro-valve

- introduce an extremity of the water inlet pipe (3) in
the pump

- cut the other extremity of the water pipe (3) as indi­cated in the drawing, insert the sinker (2) and fix to the
water filter (1)

- reassemble the rear back of the oven.

WARNING: the tank must always contain water when
the pump is functioning, otherwise th e pump will
burn.

3.3 MAINTENANCE

Before carrying out any type of maintenance it is ne­cessary to disconnect the electrical power supply and
wait for the appliance to cool down.

The components that need ordinary maintenance are
accessible by removing the control panel and the rear
one.

On ovens with door opening from the lateral side
(OVEN LINE UFE) and in particular on ovens UFE 500,
the support point that keep the door standing ( upper
and lower bronze washers) must be lubricated with
grease at least every two years.

The appliance must be periodically totally tested (at
least once a year) by a specialized technician.

I. INSTRUCTIONS FOR THE INSTALLER

6

OK

NO

ENGLISH

II. INSTRUCTIONS

FOR THE USER

WARNING:
The appliance is not to be cleaned with a water jet.
Clean the baking chamber with water and soap, never
use aggressive products or acids
The appliance is specifically destined for professional
use and must be used by qualified personnel.

1. INSTRUCTIONS FOR THE USER

Warning: Carefully read this booklet in that it provides
important indications for installation, use and mainte­nance safety.

Keep this booklet for any further consultation by the
various operators.

For any repairs consult only a technical assistance
centre authorized by the manufacturer and ask for
original spare parts.

Failure to observe the above can compromise the safe­ty of the appliance.

2. NOTES FOR USE

Premise:
This appliance must be used only in the way in which
it was expressly intended; that is, for the oven baking
of food as stated below. Any other use is to be con­sidered improper.
The oven allows operating temperatures between 20­300°C.
Maximum admitted load of food for each tray is of

0.75 kg.

The appliance can be used for the followings:

- all Bread and Pastry products bakings, fresh and
frozen;

- all Gastronomy products cookings, fresh and
frozen;

- regeneration of refrigerated and frozen food.

- in the ovens with steam production for cooking by

steam of vegetables, fish and meat.

When placing the food in the cooking chamber keep a
space of at least 40 mm between one tray and the
other in order to allow the hot air to circulate.
Avoid adding salt to the food in the cooking chamber.

The prooving cabinet has been designed for prooving
flour dough like croissants, bread, pizza and for food
heating.

3. TYPOLOGIES OF CONTROL PANEL

The appliances described inside this manual are
shared into the following groups:

- OVENS WITH MANUAL CONTROL

- OVENS WITH ELECTRONIC CONTROL

- PROOVING CABINETS

Each type of control panel has its own particular char­acteristics.
For the correct use of each control panel, read care­fully the following descriptions.

4. OVENS WITH MANUAL CONTROL

4.1 DESCRIPTION AND USE OF THE MANUAL
CONTROL PANEL

» TEMPERATURE CONTROL

Thermostat Knob

It regulates the temperature
from 0°C to 300°C.
The cooking by hot air is
made bringing the oven to
the desired temperature.
Rotate the thermostat knob
clockwise and set the cook­ing temperature (80-300°C)

Temperature Pilot Light

- ON : appliance is heating

- OFF : temperature is reached

» COOKING TIME CONTROL
» APPLIANCE IGNITION

- Cooking End Timer Knob

- Ignition Knob

It regulates the cooking
time up to a maximum of
120 minutes.
The rotation of the Cooking
End Timer knob starts the
oven, activates the rotation
of the fan and turns on the
internal chamber light.

- counterclockwise (manual position) allows continu­ous functioning - clockwise
allows the desired cooking time to be set, up to a max­imum of 120 minutes.
At the end of the cooking time the timer goes to the
zero position, turns off the oven and indicates the end
of the cycle with a buzzer.

GB / PAGE 06II. INSTRUCTIONS FOR THE USER

PAGE 07 / GB

ENGLISH

5. OVENS WITH ELECTRONIC CONTROL

5.1 DESCRIPTION AND USE OF THE ELECTRONIC

CONTROL PANEL

COOKING TIME CONTROL

» COOKING TIME CONTROL

Indicated in minutes, it can be pro­grammed into 4 basic periods.
It regulates the cooking time up to a
maximum of 999 minutes for each of 4 basic period.

MUL

TI - FUNCTION

KNOB :

» STEAM / HUMIDITY CONTROL

It regulates the quantity of steam pro­duced in the baking chamber.
It is indicated in percentage from a minimum of 5%
to a maximum of 95%.

» PRODUCT DRYING CONTROL

It regulates the quantity of humidity
that it is needed to be estracted from
the baking chamber. It is effectuated through the intro­duction of dry air inside the chamber, opening the
Venturi System.
It is indicated in percentage from a minimum of 10%
to a maximum of 90%.

» FANS CONTROL

It activates or stop the rota­tion of fans, it is used for the
product rising inside the baking chamber.

- the display indicates 01 : FANS ARE IN FUNCTION

- the display indicates 00 : FANS ARE STOPPED

MUL

TI - FUNCTION

KNOB :

The buzzer will turn off automatically in 15 seconds.

Ignition Pilot Light

- ON : appliance is on

- OFF : appliance is off

» STEAM / HUMIDITY CONTROL

Steam Knob

It regulates the quantity of
steam produced in the bak­ing chamber.
Rotate the steam knob
clockwise and set the
steam quantity from 1 up
to 10.

Steam Pilot Light

- ON : there is steam production

- OFF : there is no steam production

Humidity Push-Button (grey)
It injectes humidity inside the baking cham­ber by manual pulses. In a 20 minutes cook­ing process pulses must not be given longer
than 3 minutes.

Humidity Pilot Light

- ON : there is humidity injection

- OFF : there is no humidity injection

» GRILL FUNCTION

Grill Power Regulation
Knob

The grill function allows to
grill and to gratinate the­food and make it a golden
colour after normal cook­ing.
The grill power can be
adjusted by rotating the
knob clockwise from a minimum (intermittent opera­tion) to a maximum (continuous operation).
To adjust the grill strength, increase or decrease the
grill power.

Grill Pilot Light

- ON : the grill is in function

- OFF : the grill is not in function

II. INSTRUCTIONS FOR THE USER

ENGLISH

» TEMPERATURE CONTROL

INSIDE THE BAKING CHAMBER

It regulates the temperature from
50°C up to 260°C.
Rotate the knob clockwise to set the baking tempera­ture.
The SET position indicates the programmed tempera­ture, the position with the “EYE” symbol allows to ver­ify the actual temperature present in the baking cham­ber.
When the appliance is functioning, the temperature
reading moves automatically from SET to “EYE” every
few seconds.

» TEMPERATURE CONTROL

TO THE PRODUCT HEART

It regulates the temperature of the
heart probe from 0°C to 100°C.
Rotate the knob clockwise to set the temperature to
the heart.
The SET position indicates the programmed tempera­ture, the position with the “EYE” symbol allows to ver­ify the actual temperature inside the product.
When the appliance is functioning, the temperature
reading moves automatically from SET to “EYE” every
few seconds.
When the temperature to the heart reaches the SET
temperature, the oven turns offand returns to the OFF
position.
The actual temperature presents inside the product
can be verified also without programming the heart
probe temperature, the SET position indicates 0°C.

Warning : when the heart probe is not used, diconnect
it from the oven and close the connection hole with its
cover, otherwise it will be obstructed by baking oils.

PROGRAMS

It is equipped with 70 pro­grams:
1-20 protected

by electronic key
To over-memorize a pro­gram push the buttons MEM
PROG and 1/2 in the same
time. While the first 20 programs are working, the dis­play indicates only the baking time.

21-70 free programs which can be saved pushing the
button MEM PROG.

FUNCTIONS :
1/2

Function push-button used
together with the MEM
PROG button to over-memorize the first 20 protected
programs.

START / STOP

While a memorized program is working, the function
START/STOP put the appliance in pause: to continue
the cooking program from the point it stopped, press
again START/STOP.
While the appliance is working in manual mode, it
starts the appliance, put it in pause and turn it off at
the cooking end.

ON / OFF

Swith on and swith off the appliance.

PRE - HEA

TING

(automatic function, without operator control)
The pre-heating function is automatic on all memo­rized program, it doesn’t need to be set up.
It doesn’t work in manual working mode.

5.2 SET UP OF THE ELECTRONIC CONTROL
The total oven baking time is shared into 4 main peri­ods during which it is possible to program the tem­perature in the baking chamber, the temperature to the
product heart, the steam percentage , the quantity of
humidity to estract from the baking chamber and the
STOP FANS function.
At a lower temperature than 95°C it is not possible to
introduce water into the ovens which are not supplied
with water discharge.
The PRE-HEATING FUNCTION is authomatic:
select the program, pushing the button MEM PROG,
the oven starts working, on the display doesn’t
appear any data; when the oven reach the pre-heating
temperature, a buzzer will sound continuously.
Now load the oven with products that have to be
baked, close the door and the baking program will
start automatically.

In the STEAM CONTROL FUNCTION, when it has been
set up a value higher than 0, the product drying con­trol (Venturi System) display is of

f.
In the PRODUCT DRYING CONTROL (VENTURI
SYSTEM) FUNCTION, when it has been set up a value
higher than 0, the steam control display is of

f.
IT IS NOT ALLOWED TO USE BOTH FUNCTIONS IN
THE SAME TIME BECAUSE IT IS POSSIBLE OR TO
INTRODUCE STEAM OR TO EXTRACT IT BY THE
VENTURI SYSTEM.

Using the FUNCTION STOP FANS on the position 0 all
datas will disappear on the display because the oven
can’t heat, inlet water in the baking room or estract
moist air.
The STOP FANS function is used for the rising of prod­ucts inside the baking chamber.
This function is used also to start later a baking pro­gram: for example setting up the 1st baking period at a
max. time of 999 minutes and the STOP FANS function
at 00, the heating inside the chamber is held up until a
maximum period of 16 hours and 30 minutes (999
min.). After this time the oven will continue the baking
program set up with the 2nd, 3rd and 4th basic period.

GB / PAGE 08II. INSTRUCTIONS FOR THE USER

PAGE 09 / GB

ENGLISH

5.4 USE OF SAVED BAKING PROGRAMS

Swith on the oven with the button ON/OFF, rotate the
PROG knob until the number assigned to the program
appears on the display, press the button MEM PROG
to start the baking program.
In case it is necessary to stop the baking program for
a pause, press the button START/STOP.
To continue the baking program from the point it
stopped, press again START/STOP.

6. PROOVING CABINETS

6.1 DESCRIPTION AND USE OF THE CONTROL PANEL

» TEMPERATURE CONTROL

Thermostat Knob

It regulates the temperature
from 0°C and 40°C.
Rotate the thermostat knob
clockwise and set the rising
temperature (max 40°).

Temperature Pilot Light

- ON : appliance is heating

- OFF : temperature is reached

» HUMIDITY CONTROL

Humidity Push-Button (grey)

It injectes water on the pans placed on the
bottom of the prooving cabinet, by manual
pulses.
Check that the water level inside the
pans never be over the maximum charge indicated by

- MAX.

PROOVING CABINET IGNITION
Ignition Push-button (grey)

ON /OFF push-button to switch on and
switch off the appliance.

5.3 EXAMPLE OF THE ELECTRONIC CONTROL SET UP
Follow the example on the chart.

The total baking time is the sum of the 4 programmed
basic periods , in the example it is 37 minutes.

1. Set up of the first basic time:
TIME : 2 minuti
BAKING CHAMBER TEMPERATURE : 150°C
HEART PROBE TEMPERATURE : --­STEAM QUANTITY : 95%
HUMIDITY EXTRACTION : --­STOP FANS : 01

Press the MEM button near the time knob to save the
first baking basic time and begin to set up the 2nd.

2. Set up of the second basic time:
TIME : 5 minuti
BAKING CHAMBER TEMPERATURE : 180°C
HEART PROBE TEMPERATURE : --­STEAM QUANTITY : 80%
HUMIDITY EXTRACTION : --­STOP FANS : 01

Press the MEM button near the time knob to save the
second baking basic time and begin to set up the 3rd.

... continue the set up of the 3rd and 4th basic times
in the same way for a total baking time of 37 minutes.

Rotate the PROG knob to save the total baking pro­gram, assigne a memory number between 21 and 70,
press the button MEM PROG near the programs knob
until the buzzer sounds: the program is saved.

In case it is choosen to save a protected program,
assigne to the program a number between 1 and 20
and press the buttons MEM PROG and 1/2 together
until the buzzer sounds.

II. INSTRUCTIONS FOR THE USER

TEMPERATURE

TEMPERATURA

TIME IN MINUTES - TEMPO IN MINUTI

humidity

humidity

humidity

humidity

acqua

acqua

acqua

acqua

95

ENGLISH

7. MAINTENANCE - APPLIANCE CLEANING

WARNING:
Before carrying out any maintenance or cleaning it is
necessary to disconnect the electrical power supply
and wait for the appliance to cool down.

7.1 IMPOR

TANT NOTE
for the first use of the appliance: clean the metal part
with hot water and soap and rinse it.
Heat it empty for about 30 minutes at 200°C to elimi­nate any thermal insulation odours.

7.2 BAKING CHAMBER CLEANING

At the end of each baking cycle clean the baking cham­ber using only suitable products and follow the manu­facturer suggestions.

- To help in cleaning, remove the lateral grids,

taking them out from the oven.

- Switch on the oven.

- Set the temperature at about 80°C

- Set the steamto the maximum for about 10 minutes.

- Let the appliance cool and clean with a cloth.

To clean the ovens with electronic control and the pans
after the baking, set up the electronic control as fol­lows:

- Time : 10 minutes

- Steam : 95%

- Oven temperature : 90° C

WARNING: Clean the stainless steel parts with water
and soap, avoiding the use of detergents containing
abrasive substances, rinse well and dry carefully.
Do not use products containing aggresive products,
acids or products with chlorine to clean steel (sodium
hypochlorite, hydrochloric acid, etc.) even if diluted.

7.3 REPLACEMENT OF THE INTERNAL LAMP

To replace the internal lamp do as follows:

- Disconnect the appliance from the power supply

and and let it cool.

- Take out the lateral grids.

- Unscrew the glass cover and replace the lamp with

one with the same characteristics
(240V-15W-300°C).

- To reassemble follow the reverse order.

8. TURNING OFF IN CASE OF BREAKDOWN

If there is a breakdown deactivate the appliance:

- disconnect the electrical power supply automatic cir­cuit breaker placed upstream from the appliance.

- consult a technical assistance centre with trained
personnel, authorized by the manufacturer

GB / PAGE 10II. INSTRUCTIONS FOR THE USER

PAGE 11 / GB

ENGLISH

STEAM COOKING

- Temperature : 105°C

- Steam : 100%

This cooking mode is available with ovens serie XV-XG
The cooking is made by steam.
The use of ventilated steam cooking is recommended
in all the cases in which you want the food to have a
boiled effect.
In this case the nutritional content of the food, the
apperance and the weight of the food is unaltered. In
fact, with this type of cooking the food does not lose
any liquids.

MIXED STEAM + CONVECTION COOKING

- Variable Temperature: from 0°C to the maximum

- Variable Steam: from 0% up to 100%

This cooking mode is available with all ovens with
steam/humidity production
The cooking is made by the combination of hot air and
steam as cooking mode.
It represents the most advantageous and efficient
working system in terms of cooking methods used
today.
The cooking times are remarkably reduced and at the
same time the weight of the products remain practi­cally unaltered and the food remains moister.
It is also possible to continue the cooking in different
times, with the steam cooking first and then passing
on to the external gratinating of the products.

COOKING WITH GRILL

This cooking mode is available only with oven model
Arianna Grill.
This cooking function is used to make a golden and
brown surface oN the food. The grill can be also used
to gratinate and make it a golden colour after normal
cooking.
The power adjustment of the grill allows to obtain vari­able degrees of browning, at one’s liking.

1.2 OTHERS COOKING TYPES
The free settings of TEMPERATURE and STEAM
allows to effectuate different types of cooking:

• Food Regeneration

- Variable Temperature: from 0°C to the max

- Variable Steam: from 0% to 100%

• Low Temperature Cookings

- Temperature: less than 100°C.

- Variable steam: from 0% to 100%

• High Temperature Cookings

- Temperature: more than 100°C.

- Variable steam: from 0% to 100%

III. COOKING PRINCIPLES

1. COOKING TYPOLOGIES

The cooking typologies which can be effectuated with
the appliances indicated in this manual are:

• Br

ead and Pastry Professional Bakings

baking mode :

1. CONVECTION
the baking is made by hot air

2. CONVECTION + HUMIDITY
the baking is made by hot air with
the addition of humidity

• Gastronomy Products Professional Cookings

cooking mode :

1. STEAM
the cooking is made by steam

2. CONVECTION
the cooking is made by hot air, without steam

3. CONVECTION + STEAM
the cooking is made by hot air and steam

1.1 MAIN COOKING MODES
Warning:
Heat the oven well before any use in order to have the
maximum cooking uniformity.

CONVECTION COOKING

- Variable Temperature : from 0°C to the maximum

- Steam not used: 0%

This cooking mode is available with all ovens .
SERIE XF-XV-XG
Cooking in the ventilated oven is done thanks to the
recirculation of hot air inside the cooking chamber.
This allows evenly food cookings, thanks to the even
temperature distribution.
The Uniformity of baking is guaranteed even when the
oven is fully loaded. The product is perfectly baked
both on the surface, with a golden crust and in the
internal part of the product, with a uniform structure
and a constant residual humidity.
The advantage is the possibility of cooking different
types of dishes at the same time (the cooking tem­perature being the same) without mixing the flavours.

CONVECTION + HUMIDITY COOKING

- Variable Temperature : from 0°C to the maximum

- Humidity not used: from 0% up to 100%

This cooking mode is available with all ovens with
steam/humidity production
The cooking is made by hot air as cooking mode, with
the addition of variable humidity, dipending from the
product that has to be cooked.

III. COOKING PRINCIPLES

ENGLISH

2. COOKING VARIABLES

TEMPERATURE
The exact setting of the temperature guarantees prop­er cooking of the food inside and outside.

- A lower temperature than the proper one dries the
food rather than cook it.

- A higher temperature than the proper one burns the
surface and the inside remains uncooked (sometimes
this is desired, especially in meat cooking).

TIME
This variable depends a lot on the quantity of meat put
in the oven. More is the quantity of food, longer is the
cooking time and viceversa.
Shorter times than the proper ones do not allow the
food to be completely cooked.
Longer times than the proper ones cause the burning
of the food surface.

STEAM
The combination of temperature and steam allows to
effectuate different kind of cookings, dipending from
kind of food that has to be cooked.
The free setting of steam quantity with a variable tem­perature allows to cook in trivalent way: cooking in
convection mode, cooking in steam mode and cooking
in mixed steam and convection mode.
Setting the steam to the maximum and the tempera­ture at 105°C it is possible to effectuate the cooking
in steam mode, for example for the boiling of vegeta­bles.
A higher production of steam inside the baking cham­ber with a lower temperature than the proper one,
causes the flood of the oven.

HUMIDITY DR

YING
This function is used when it is necessary to dry the
food inside the baking chamber. This function is made
through the extraction of moist air from the baking
chamber by the Venturi System.
With the extraction of moist air the food dries and its
surface becomes crispy and crumbly (for example
bread and meat) and inside it becomes dry and with an
even structure.
If the food itself produces humidity, it can be dried by
the “VENTURI SYSTEM”: in this way the climate inside
the baking chamber can be kept always dry (VS by
standard in Electronic Ovens)

STOP F

ANS
(available only on Electronic Ovens)
This function is used to rise the food inside the baking
chamber or to stand the food for a period of time and
end the cooking only later.
This function is used during the electronic set up to
posticipate the cooking beginning.

FOOD QUANTITY
The quantity of food affects the cooking time.
More is the quantity of food, longer is the cooking time
and viceversa.

3. USE OF P

ANS AND GRIDS

It is recommended to use:

- Aluminium pans: pastries, non-frozen bread

- Stainless steel pans: first courses, meat, fish,

potatoes.

- Grids: meat to be browned like steaks, hot-dogs,

sausage, frozen bread, frozen pizza.

We remind you that maximum admitted load of food
for each tray is of 0.75 kg.

It is recommended to leave a distance of at least 40
mm between one pan and the next for the air circula­tion.

GB / PAGE 12III. COOKING PRINCIPLES

PAGE 01 / FR

SOMMAIRE

FRANÇAIS

SOMMAIRE:

I. Instr

uctions pour l’installateur Page 02

1. PLAQUETTE SIGNALETIQUE Page 02

2. CERTIFICATION Page 02

3. INSTALLATION Page 02

- OPERATIONS PRELIMINAIRES

4. INSTALLATION Page 03

4.1- BRANCHEMENT ELECTRIQUE Page 03

4.2- RACCORDEMENT AU RÉSEAU Page 04
HIDRAULIQUE

II. Instr

uctions pour l’utilisateur Page 06

1. INSTRUCTIONS POUR L’UTILISATEUR Page 06

2. INDICATIONS POUR L’EMPLOI Page 06

3. TYPOLOGIES DU TABLEAU DE Page 06
COMMANDES

4. FOURS À CONTRÔLE MANUEL Page 06

4.1 DESCRIPTION ET EMPLOI DU Page 06

TABLEAU DE COMMANDES MANUELS

5. FOURS À CONTRÔLE ÉLECTRONIQUE Page 07

5.1 DESCRIPTION ET EMPLOI DU Page 07

TABLEAU DE COMM.ÉLECTRONIQUES

6. ÉTUVES Page 09

6.1 DESCRIPTION ET EMPLOI DU Page 09

TABLEAU DE COMMANDES

7. ENTRETIEN - NETTOYAGE Page 10

8. EXTINCTION EN CAS DE PANNE Page 10

III. Principes de cuisson

Page 11

1. TYPOLOGIES DE CUISSON Page 11

2. VARIABLES DE CUISSON Page 12

3. UTILISATION DE PLAQUES-GRILLES Page 12

Données Techniques
Schémas Électriques
Plans

Lire le “DONNÉES TECHNIQUES” ci-joint

I. INSTRUCTIONS POUR

L’INSTALLATEUR

Cher client, nous vous remercions et vous félicitons
pour avoir acheté l’un de nos produits. Ci-après, vous
trouverez les instructions et les conseils concernant
les phases à suivre pour réaliser une installation cor­recte, l’usage et l’entretien, et ceci afin de protéger
votre sécurité et d’utiliser l’appareil dans les meilleurs
conditions..

1. CER

TIFICATION

Le marquage “CE” reporté sur les appareils faisant
partie de ce manuel se réfère aux :

FOURS ÉLECTRIQUES Á CONVECTION HUMIDIFIÉS

- SERIE XF :

- Directives de Basse Tension
DBT 73/23/CEE et 93/68/CEE,
selon la norme EN60335-2-42+A1

- Directive de Compatibilité Electromagnétique,

selon les normes EN60555-3 et EN55014.

FOURS ÉLECTRIQUES COMBINÉ CONVECTION ET
VAPEUR - SERIE XV :

- Directives de Basse Tension
DBT 73/23/CEE et 93/68/CEE,
selon la norme EN60335-2-42+A1 et
selon la norme EN60335-2-46+A1

- Directive de Compatibilité Electromagnétique,

selon les normes EN60555-3, EN55014 et EN55104.

ÉTUVE ÉLECTRIQUES HUMIDIFIÉES

- SERIE XL :

- Directives de Basse Tension
DBT 73/23/CEE et 93/68/CEE,
selon la norme EN60335-2-49+A1

- Directive de Compatibilité Electromagnétique,

selon les normes EN60555-3 et EN55014.

FR / PAGE 02

FRANÇAIS

2. INST

ALLATION

- OPERA

TIONS PRELIMINAIRES

Toutes les opérations concernant l’installation et le
branchement électrique doivent être effectuées par du
personnel qualifié selon les normes en vigueur.

2.1 CONTR

ÔLER LE LIEU D’INSTALLATION

Avant de positionner l’appareil, vérifier les dimensions
d’encombrement et la position exacte des raccorde­ments électriques d’après les figures indiquées dans le
paragraph “données techniques” ci-jointe.

2.2 MONTER LES PIEDS DE L’APPAREIL

Les pieds sont placés à l’intérieur de l’appareil et
doivent être montés. Ne pas utiliser l’appareil sans
pieds de support.
Visser les pieds de support á la base de l’appareil
comme indiqué dans l’illustration.
Après le montage, visser ou dévisser les pieds selon le
cas pour régler la hauteur de l’appareil.

2.3 POSITIONNEMENT

Positionner l’appareil selon les normes de sécurité
indiqués dans ce manuel.
Positionner l’appareil de façon que les côtés et l’arrière
de l’appareil peuvent être facilement atteint pour
effectuer le branchement électrique et l’entretien de
l’appareil.

L’appareil ne peut être ni encastré ni positionné au
milieu d’autres éléments.

En particulier on conseille de laisser une distance de
10 cm entre l’arrière et la cheminée de l’appareil.

Avec particulier référence aux fours, tous les models
doivent être positionnés sur un support, par example
sur un étuve, support porte-plaques ou sur un table.

Ne pas installer les fours.sur le plancher

.

I. INSTRUCTIONS POUR L’INSTALLATEUR

PAGE 03 / FR I. INSTRUCTIONS POUR L’INSTALLATEUR

FRANÇAIS

inférieure ou supérieure à ±10 % de la valeur de la ten­sion nominale.

L’appareil doit être relié à la ligne de terre
du réseau.
De plus, l’appareil doit faire partie d’un
système équipotentiel dont il faudra vérifi­er d’une manière opportune l’efficacité en
suivant ce qui est indiqué dans les normes en vigueur.
Ce branchement doit être réalisé entre appareils dif­férents avec la borne marquée du symbole :
Le conducteur équipotentiel doit avoir une section
minimum de 10 mm2.

RACCORDEMENT DU CABLE D’ALIMENT

ATION

PLAQUE A BORNES EXTERIEURE

- Retirer le couvercle de la plaque à bornes en dévis­sant les vis et s’aider d’un tournevis approprié pour
soulever les deux ailettes latérales

- Faire passer le câble à travers le serre-câble et le
fixer.

- Relier les conducteurs selon le schéma du raccorde­ment choisi.

PLAQUE A BORNES INTERIEURE

- Enlever le dos du four.

- Faire passer le câble à travers le serre-câble et le fixer

- Relier les conducteurs selon le schéma du raccorde­ment choisi.

- Remonter le dos

SCH

ÉMA RACCORDEMENT PLAQUE A BORNES

Á 5 POLES :

Si l’appareil doit être installé à côté de parois, cloi­sons, meubles de cuisine, carreaux de faïence
décorés, veiller à ce que les matériaux soient incom­bustibles.
En cas contraire, vous devez les revêtir d’un matériau
isolant thermique incombustible et vous devez porter
toute votre attention aux normes de prévention des
incendies.

Les même normes de sécurité doivent être respectées
aussi pour les étuves: installer les appliances chauf­fant seulement sur des planchers incombustible et
s’assurer que les pieds de support ont étés montés.
ATTENTION: surface chaude sur la part supérieure du
four.

2.4 RETIRER LE FILM PROTECTEUR DES P

AROIS

Retirer le film protecteur des parois extérieures de
l’appareil en faisant attention à ce qu’il n’y ait pas de
résidus de colle.
Si, malgré cette précaution, il reste encore des

résidus, les éliminer avec un dissolvant approprié.
Non seulement l’installation mais également l’entretien
doivent être effectués par un installateur autorisé.

3. INST

ALLATION

3.1 - BRANCHEMENT ÉLECTRIQUE

3.2 - BRANCHEMENT HIDRAULIQUE

3.1 BRANCHEMENT ÉLECTRIQUE

Le branchement au réseau d’alimentation électrique
doit être effectué selon les normes en vigueur.

Avant d’effectuer le branchement, s’assurer que la ten­sion et la fréquence correspondent à ce qui est inscrit
sur la plaquette signalétique fixée à l’appareil.

Interposer, entre l’appareil et le réseau, un interrupteur
omnipolaire qui doit être accessible après l’installa­tion, avoir un débit approprié et une ouverture des
contacts de 3 mm minimum (par exemple un inter­rupteur magnétothermique). Quand l’appareil est en
marche, la tension d’alimentation ne doit pas être

21 3 54

R S T N

380-400 3N V ~

21 3 54

L N

220-230 V ~

21 3 54

R S N

380-400 2N V ~

21 3 54

R S T

220-230 3-V ~

FRANÇAIS

SCH

ÉMA RACCORDEMENT PLAQUE A BORNES

Á 6 POLES

: ( MODELS LIGNE FOURS 500 ) :

A

TTENTION :

Effectuer le branchement éléctrique dans la plaque à
bornes comme indiqué dans le dessin: introduire le
pont de cuivre et le câble ensemble sous la vis dans le
sens de vissage. Serrer la vis en faisant attention que
le pont de cuivre et le câble soyent bien fixés.
Un branchement incorrect peut causer le surchauffage
de la plaque à bornes et on peut brûler.
Au cas où le câble électronique est endommagé,
il devra être remplacé par un câble spécial qui est
disponible chez le constructeur ou chez son service
d’assistance tecnique.

DISPOSITIVES DE SÉCURITÉ

L’appareil est équipé d’un dispositif thermique d’inter­ruption avec réarmement manuel pour éviter des tem­pératures excessives. S’il se met en route, il arrête
complètement le fonctionnement de la machine.
Pour accéder à ce dispositif, il faut enlever le couver­cle noir positionné en bas á l’arrière du four : en cas
de réarmement manuel, appuyer sur le bouton au cen­tre du dispositif pour mettre l’appareil en marche de
nouveau.

3.2 BRANCHEMENT HIDRAULIQUE

RACCORDEMENT AU RESEAU HYDRAULIQUE
Raccorder les tuyaux de l’arrivée d’eau adoucie placés
au dos du four, au réseau de distribution spécifique, à
l’aide d’un filtre mécanique et d’un robinet d’arrêt.
Avant de raccorder les filtres, laisser couler une cer­taine quantité d’eau afin de nettoyer les résidus ferreux
éventuels à l’intérieur du tuyau. L’eau doit avoir une
dureté comprise entre 0,5° - 5° F (ceci afin de réduire
la formation de calcaire à l’intérieur de l’electrovalve et
de l’enceinte de cuisson) et avoir une valeur de la pres­sion comprise entre 0,5 - 2 bars.

La quantité d’eau que doit être nebulizée dans la
chambre de cuisson doit être régulée par le “micro­robinet” positionné sur l’arrière du four .
Réguler le micro-robinet de façon que seulement un fil
d’eau soit injecté sur le ventilateur.
Une quantitè d’eau trop élevée peut causer une quan­tité d’eau de condensation trop élevé et inonder le four.

Evacuation eau de condensation:
L’évacuation de l’eau de condensation des vapeurs se
trouve à l’arrière du four et doit être raccordée à l’aide
d’un tube rigide ou flexible à un réseau d’évacuation
ouvert; le diamètre du tube ne doit pas être inférieur à
celui du raccord d’évacuation et la longueur ne doit

FR / PAGE 04I. INSTRUCTIONS POUR L’INSTALLATEUR

R S T 4 x 10 mm

2

- Ø 21,5 - 28 mm

(43,5 A) (43,11 A) (43,11 A)

21 3 54

6

220-230 3-V ~

R S T N 5 x 2,5 mm

2

- Ø 13,5 - 17 mm

(21,7 A) (21,7 A) (21,5 A) 5 x 6 mm

2

- Ø 18 - 24,5 mm

21 3 54

6

380-400 3N V ~

R S N 4 x 10 mm

2

- Ø 21,5 - 28 mm

(21,7 A) (43,11 A)

21 3 54

6

380-400 2N V ~

MAX 2 bar

PAGE 05 / FR

FRANÇAIS

3.3 ENTRETIEN

Avant d’effectuer toute opération d’entretien, vous
devez débrancher l’appareil du réseau électrique et le
laisser refroidir.
Pour accéder aux composants qui nécessitent d’un
entretien ordinaire, il est suffisante d’enlever le pan­neau des commandes et le panneau arrière.
Les modèles de fours avec porte latèrale (LIGNE
FOURS UFE) et en particulier pour les modèles UFE
500, le mécanisme de support de la porte (coussinet
supérieure et inférieure) doit être graissé au moins
chaque deux année.
Faire contrôler périodiquement tout l’appareil (au
moins une fois par an) par un technicien spécialisé.

3.4 EXEMPLES DE MAUV

AIS FONCTIONNEMENTS
Même pendant le fonctionnement normal de l’ap­pareil, il est possible de constater de mauvais fonc­tionnements.

- Le four s’éteint

, cause possible :
Le surchauffement du four a provoqué l’intervention
du dispositif thermique d’interruption avec réarme­ment manuel.
Contacter le service d’assistance et faire contrôler l’ap­pareil.

- V

oyant vapeur allumé, mais il n’y a pas production de

vapeur dans la chambre de cuisson, cause possible:

- Contrôller que l’arrivé d’eau soit ouvert.

- Le raccordement au reseau hidraulique ou au réser­voir extérieur n’a pas été correctement effectué.- Dans
le cas d’apport de l’eau à partir du réservoir extérieur,
verifier qu’il contient de l’eau.

- Contrôller que le filtre d’arrivé d’eau dans l’elec­trovalve ne soit pas obstrué par des impuretés .

- Le four est allumé mais il s’eteint tout de suite

, cause
possible:
On a utilisé un adaptateur électrique impropre.
Utiliser seulement adaptateurs de type Schuko (adap­tateurs rondis comme le dessin suivant)

pas dépasser un mètre.
Veiller à ce qu’il n’y ait pas d’étranglements dans les
tuyaux flexibles ou au niveau des coudes dans les
tuyaux métalliques, tout le long du trajet de l’évacua­tion.
Le tuyau de décharge doit se trouver à au moins 20 cm
en-dessous du raccord d’évacuation pour que l’é­coulement soit plus facile.

RACCORDEMENT HYDRAULIQUE Á RÉSER

VOIR
EXTÉRIEUR
(Remplacement de l’electrovalve par une pompe eau)
Dans les models de fours où est prevue l’installation
optionale de la pompe pour l’apport de l’eau par pom­page à partir d’un réservoir extérieur, procéder avec
l’installation comme suive (voir dessin suivante):

- Enlever le dos du four.

- Détacher le tube d’apport de l’eau, placé à l’intérieur
du four, de l’electrovalve.

- Enlever l’electrovalve du four.

- Installer la pompe (4) sur le support (5), introduire le
tube dans le raccord de sortie et le fixer avec le collier
de durite (6)

- fixer le support et la pompe au fond (7) du four, avec
les mêmes vis pris de l’electrovalve détachée
précédemment.

- introduire dans la pompe une extrémité du tube pour
l’apport de l’eau (3).

- Couper l’extrémité du tube de l’eau comme indiqué
par le dessin, introduire le poids d’engloutissement (2)
et le fixer au filtre (1) de l’eau.

- Remonter le dos.

ATTENTION : contrôller che le réservoir contient de
l’eau avant de mettre en function la pompe. Le fonc­tionnement de la pompe sans de l’eau à l’interieur du
réservoir fait brûler la pompe.

I. INSTRUCTIONS POUR L’INSTALLATEUR

6

OK

NO

FRANÇAIS

II. INSTRUCTIONS POUR

L’UTILISATEUR

ATTENTION:
L’appareil ne doit pas être nettoyé avec un jet d’eau.
Nettoyer la chambre de cuisson en utilisant de l’eau et
du savon, ne utiliser jamais des produits aggressives
ou acides.
L’appareil est destiné uniquement à l’usage profes­sionnel et doit donc être utilisé par du personnel qua­lifié.

1. INSTRUCTIONS POUR L

’UTILISATEUR

ATTENTION: lire attentivement le présent livret car il
fournit d’importantes explications à propos de la sécu­rité concernant l’installation, l’utilisation et l’entretien.

Conserver avec soin ce livret pour permettre aux dif­férents opérateurs de le consulter au besoin.
En cas de réparation, s’adresser uniquement à un cen­tre d’assistance technique autorisé par le fabricant et
exiger des pièces de rechange originales.
Si vous ne respectez pas ces avertissements, vous
risquez de compromettre la sécurité de votre appareil.

2. INDICA

TIONS POUR L’EMPLOI

Avertissements:
Cet appareil doit être destiné uniquement à l’usage
professionnel pour lequel il a été expressément conçu
et il devra être utilisé par de personnel qualifié.
Les fours ont été projectés pour la cuisson au four des
aliments comme indiqué ci-dessous.
Tout autre emploi sera considéré comme impropre.
Le four arrives à des températures de service com­prises entre 20 - 300 °C.
La charge maximum admissible pour les aliments
pour chaque planque est de 0,75 kg
L’appareil peut être utilisé dans les cas suivants:

- pour la cuisson de tous les produits de Pain et de
Pâtisserie, fraîches ou congelés

- pour la cuisson de tous les produits de Gastronomie,
fraîches ou congelés.

- pour la regeneration des aliments congelés ou
réfrigérés.

- pour la cuisson à la vapeur de la viande, du poisson,
des légumes, dans les models avec production de
vapeur.
Lorsque vous placez les aliments dans l’enceinte du
four, garder un espace d’au moins 40 mm entre un
récipient et l’autre pour que l’air chaud puisse circuler.
Eviter de saler les aliments dans l’enceinte de cuisson.

Les étuves ont été conçu pour réchauffer le levage de
pâte à base de farine, pour le levage de pâte servant à
la réalisation de croissants, pain, pizza et pour
réchauffer les aliments. Tout autre emploi sera consid-

éré comme impropre.

3. TYPOLOGIES DU T

ABLEAU DE COMMANDES

Les appareils qui sont décrits dans ce manuel sont
subdivisées dans les groupes suivantes:

- FOURS À CONTRÔLE MANUEL

- FOURS À CONTRÔLE ÉLECTRONIQUE

- ÉTUVES

Chaque type de tableau de commandes a des charac­téristiques particuliers. Pour un correct emploi des
commandes, lire avec attention les paragraphes suiv­antes.

4. FOURS À CONTRÔLE MANUEL

4.1 DESCRIPTION ET EMPLOI DU TABLEAU DE
COMMANDES MANUELS

» CONTRÔLE TEMPÉRATURE

Manette Thermostat

Il régle la température de
0°C à 300°C.
Pour la cuisson par air
chaude, il faut que le four
soit à la température
désirée.
Tourner dans le sens des
aiguilles d’une montre la manette thermostat et s’ar­rêter sur la température de cuisson désirée (80 - 300
°C).

Voyant Température

- allumé : mise en route chauffage

- éteinte : température atteinte

» CONTRÔLE TEMPS DE CUISSON
» ALLUMAGE DU FOUR

- Manette Temporisateur Fin de Cuisson

- Manette Allumage

Il régle le temps de cuisson
jusqu’à un maximum de
120 minutes.
La rotation de la manette
Temporisateur Fin de
Cuisson met en route le
four, actionne la rotation du
ventilateur et allume la
lumière à l’intérieur de l’enceinte du four.

- dans le sens inverse aux aiguilles d’une montre
(position manuelle), on permet le fonctionnement
continu.

- dans le sens des aiguilles d’une montre, on permet
de programmer le temps de cuisson désiré jusqu’à un
maximum de 120 minutes.

En fin de cuisson, le Temporisateur Fin de Cuisson se

FR / PAGE 06II. INSTRUCTIONS POUR L’UTILISATEURS