USE
28
Synthesis
06/40V GAS
After setting the cooking time and temperature required to proceed
to the activation of the movement network using the button (Fig. 6).
6.1.3 How to turn off the oven
At the end of each working day press the on / off (Fig. 7).The
heating is turned off while the blower and the recirculation of the
network, if activated, will continue to operate until the temperature
has dropped to below 150 ° C, after which de-energizes the
contactor generally leaving only the supplied tab to enable the
clock and power-programmed functions. During the shutdown the
backlight stays on and the word "OFF" blinks. At this stage you can
still turn on the oven and start or stop the movement of the network.
To avoid unwanted ignition, check that the display indicates the
exact date and time desired power or, if you do not want to use the automatic ignition, which
appears the word "start: off".
When the oven
is not used for a long period (for example until the day after) you must position the switches
ON/OFF in off position and close the gas cock.
For longer periods of inactivity (for instance holidays closure) it is advisable to turn off the
main switch on the electric panel, but only when the chamber fans have stopped.
6.2 GENERAL DIRECTIONS FOR A SATISFACTORY BAKING
For food products in general it is hardly possible to state a definite baking temperature and
time, due to the wide variability of their characteristics..
Concerning pizza and similar products baking temperature and time depend on the shape
and thickness of dough and on the of topping.
We suggest you to do more than one test, particularly if you have never used this particular
oven model before. You can start setting the temperature at 290 -310 °C, keeping in mind the
following points:
1. in comparison with the static ovens with the same baking time, a lower temperature is
normally required;.
2. normally when operating at lower temperatures, you can bake a product of higher quality and
more easily-digestible; the oven is not excessively stressed and last longer, but it is
necessary to select a longer baking time.
3. at higher temperatures it is more difficult to obtain an even baking, but the necessary time
decreases.
4. the maximum capacity of the oven is given in Kg of product per hour, as it is shown in
chapter 3. If the actual baking rate exceeds the maximum capacity, the chamber temperature
decreases even more than 10-
20°C and doesn’t raise again until the raw product is put into
the oven at a lower rate, or the baking time is increased.
When there are no products to bake, but you want to keep the temperature, it is
advisable to decrease the temperature of 30°C.
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