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Gorenje BOC 6322 AX Manual

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WATER HARDNESS
The water hardness basically expresses the quantity of magnesium and calcium salts present in the water.
The hardness is generally expressed in French degrees (°fH).
Water hardness determines the formation of scale, which eventually damages the oven working.
The oven is equipped with an automatic system that determines the appropriate moment to perform a boiler descaling
cycle.
Remember that it is advisable to use distilled water in order to reduce the formation of scale.
There are three adjustment ranges for the water hardness.
French degrees ( °fH) / German degrees (°dH) equivalence table
WATER HARDNESS °fH WATER HARDNESS °dH
16-35° fH AVERAGE WATER 0-8° dH AVERAGE WATER
0-15° fH VERY SOFT WATER 9-20° dH VERY SOFT WATER
36-50° fH VERY HARD WATER 21-28° dH VERY HARD WATER
For the regulation of water hardness please find the enclosed testing paper, used to define the precise value.
Dip the paper in a glass of water, read the water hardness, and set the value in line with the above chart.
ATTENTION! Be sure to check which degrees of water hardness are indicated on the testing paper (°fH or °dH), and
read the value accordingly.
To improve the procedure use the decalcification agent for lime removal, attached to the oven. The agent is made on
the basis of CITRIC ACID MONOHYDRATE, which may be bought in a pharmacy.
The default system is positioned on the average value (line1 in the table).
To change the setting select water hardness, press the confirmation key
.
To enter into the option and then use one of the two keys
Once the selection has been made, confirm with key
HEATING UP OF THE OVEN
N.B. Disconnect the oven from the mains power, or move the omnipolar switch to OFF, before cleaning the oven.
Before using the oven, thoroughly clean the inside using a soft cloth or non-abrasive sponge dampened with warm
water and washing-up liquid. Insert the grill and drip pan in their respective tracks.
Turn on the oven, select the "Professional Cooking" function , see page and set the temperature to 230°C.
Operate the oven empty for about 30 minutes in order to remove any residues of manufacturing oil or grease which
can produce unpleasant odours during cooking. Air the room during this operation.
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