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3. DESCRIPTION OF THE CONTROL PANEL
3.1 INTRODUCTION
To aid understanding of the operation of the oven, find the folding
double page showing the control panel for your model among
those included at the back of this handbook and then open it out
and keep it open while reading this section.
The following headings describe all the functions available on
the various models in the range.
Some functions are shared by all models, others are available
on specific models.
3.2 MAIN CONTROLS
Main switch
Cooking cycle/program start/stop.
3.3 MAIN COOKING MODES
/
Air-convection cycle: To roast and gratin with a maximum
temperature of 300°C.
Mixed cycle: superheated steam. Uses the oven chamber heaters
and steam generation system at the same time to keep food soft
(maximum temperature 250°C).
Steaming cycle: ideal for steam cooking (operating temperature
automatically set at 100°C).
You can set low temperature steam for gentle cooking of foods
in vacuum packs and for thawing (temperature from 25°C to 99°);
superheated steam(temperature from 101°C to 130°).
Displaying the humidity value: allows you to display the humidity
level of the air-convection, mixed and regeneration cycles.
Digital thermometer/thermostat: to control the temperature in
the oven chamber.
Timer to control cooking time.
Digital thermometer/thermostat: to control product core tem-
perature.
3.4 SPECIAL COOKING MODES
Utilities
Functions useful for the type of cooking to be executed.
Pause phase: set a time in this mode to delay the start of cooking
programs or to set a pause interval between two cooking cycles
(e.g. for dough proving).
Regeneration cycle: gives ideal humidity conditions for rapid
heating of products to be regenerated (maximum temperature
300°C).
The regeneration program is composed of a single phase with the
following characteristics:
- a special cycle with controlled humidity of 20 % (adjustable if
required);
- a preset temperature value of 120°C (adjustable if required);
- use of full power;
- a preset time of 30 minutes (adjustable if required) and once
started, remains active with door open or closed.
Important! Risk of burns.
Open the door with due care when the appliance is hot.
Alternatively to the set cooking time it can also accept Cont
cooking time or the core probe.
Cook and hold cycle: for long slow cooking, typically for meat
(large joints).
It can be used in combination with convection, mixed, steam
and regeneration modes.
Fan operation is intermittent.
HACCP
HACCP: serves to record the cooking program in compliance
with HACCP standards (Hazard Analysis and Critical Control
Points). Depending on the system requested you can record
cooking data on a dedicated printer or directly on a PC.
Clean Cycle: automatic or semiautomatic oven cleaning cycle
(see section 7. CARE AND MAINTENANCE).
Page 34
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