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9.0 MAINTENANCE
It is compulsory to turn the main switch off and close the water on-off valve, both installed upstream from the
oven before servicing it.
The oven should be cleaned at the end of each working day, using specific products only.
9.0A Cleaning of external oven parts
All external stainless steel parts should be:
1 - cleaned with clear, soapy water;
2 - rinsed with water;
3- dried thoroughly.
It is absolutely forbidden to use scrapers, metal soap pads and other common steel tools as they could besides
scratching the surface, deposit iron particles that, oxidizing would cause rust to form.
DO NOT WASH THE APPLIANCE WITH JETS OF WATER
DO NOT USE PRODUCTS TO WASH THE STAINLESS STEEL PARTS, WHICH CONTAIN CHLOR (BLEACH,
CHLORINE ACID) EVEN IF WATERED DOWN.
9.0B Cooking chamber cleaning
The oven cooking chamber must be cleaned from residues of food and fat at the end of each cooking process.
Proceed as follows:
1. Heat the oven at a temperature of 80-90°C in steam mode to soften the dirty.
2. Vaporize the internal part of the cooking chamber with a specific detergent suitable for stainless steel.
3. Rinse with a lot of water using a sponge or a hand shower.
ANY RESIDUES OF DETERGENT COULD DAMAGE THE PARTS IN STAINLESS STEEL WHEN THE COOKING
CHAMBER WILL BE HEATED UP.
The fan must be kept clean to avoid grease and fat from depositing on the blades causing motor revolutions to
decrease leading to a reduction in the flow of air and dangerous mechanical stress to the motor itself.
9.1 WHAT TO DO IN CASE OF A BREAKDOWN AND/OR EXTENDED PERIOD OF NON USE
When the appliance is not used for long periods of time :
1 - Turn the main switch off
2 - Close the water on-off valve (both installed upstream from the oven);
3 - Leave the door open so air can circulate and prevent bad odors;
4 - With a cloth spread a thin protective layer of Vaseline oil on all stainless steel surfaces;
If the oven does not work properly, breaks down or if the safety thermostat triggers, switch the oven off, discon-
nect the electricity and water supply and notify the technical assistance service.
All work of installation, maintenance and repairs should be carried out exclusively by qualified and
authorized personnel.
10.0 COOKING TIPS
To obtain the best results, we advise to use GAS-
TRONORM trays, available in different models and
materials according to the type of cooking.
It's fundamental always to leave an interspace of
3 cm at least between the food to be cooked and
the upper tray for a good air circulation.
The height of the food should be similar to the height of the trays. Very low lays of food in trays of 65 and 80 mm
can cook in a non uniform way.
It is advisable to avoid the food to be cooked overflows from the pan , or in case this is not feasible, avoid placing
the pan on the top floor to that affected by the situation described.
Cooking of different food can be performed simultaneously at the same temperature , avoiding the overlapping
of flavors, placing the products with stronger flavor always on the top of the cooking chamber and the release
valve must to be open.
For an optimal cooking temperature you must take into consideration the following rule: select a lower tempera-
ture of about 20 % compared to the one set in traditional static ovens without ventilation.
The forced ventilation system, of which this oven is equipped, ensures cooking in reduced time.
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