USER’S MANUAL
CLUNY
Page 39 of 42– US –
E
LECTRIC FORCED CONVECTION OVEN
T
he forced convection oven is a recent development in cooking techniques. Its principle is straightforward: air
circulates over a heating element, is heated when it comes into contact with the element and the heat thus obtained
in the oven is used to cook food.
A
ir circulation is achieved by using one or two turbines inside the oven which draw in air and expel it onto one or
two heating elements, thus producing movement of warm air referred to as “convection”.
F
orced convection ovens have many advantages, the main benefit being that identical or different dishes can be
cooked evenly at several levels. It is therefore particularly suitable for cooking cakes, pastries, Viennese bread or
flaky pastry.
I
t heats quickly and defrosts frozen food evenly.
D
ifferent dishes can be cooked simultaneously without taste transference because odours are destroyed as the air
passes over the heating element.
D
escription:
M
ade of sheet steel with an acid-resistant enamel coating applied at 850 ° C / 1562 °F, the 45 litres / 1.59 ft
3
oven has racks with 3 shelf positions (70 mm spacing) allowing shelves and flatware to slide in easily.
T
he dimensions of the oven are: 400 mm (15
47
/
64
’’) x 420 mm (16
17
/
52
’’) x 280 mm (11
1
/
32
’’).
T
he forced convection oven is equipped with a roasting plate and a shelf.
T
he oven is heated by a circular 2650 W element.
T
his can optionally be fitted with an electric grill l with a rating of 2100 W.
T
he heating element is controlled by a thermostat switch, the control panel has 2 indicator lamps:
- Signal lamp
B
lights when the components are switched on.
- Signal lamp
C
shows status of energised component. It is lit or not lit depending on the programmed
temperature.
420 mm
–16
17
/
52
’’