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Hendi 223307 Manual

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18
EN
5.1 SPARE PARTS
Use only authorized parts for product repair. All interventions shall be carried out by authorized and special-
ized technical personnel. Contact the Assistance Centre to request spare parts.
6. COOKING ADVICE
Where the grill is used to cook fatty food such as
roasts or poultry it is advisable to insert a container
on the bottom of the cooking chamber to collect
the fat during cooking.
While cooking food with full containers or filled
with liquids, ensure they do not spill, both during
and after cooking on taking them out of the oven.
Scalding danger!
When ovens are placed on leavening cabinets,
stainless steel tables or other ovens, it is not ad-
visable to use shelves so high that the inside of the
oven is not at eye level. Scalding danger!
Always clean accessories before use.
To cook food perfectly and uniformly it is not ad-
vised to use deep baking trays because they would
prevent the correct air circulation. There must be
a space of at least 2 cm between the top tray and food.
To cook uniformly do not overload the oven and
make sure baked goods or bread face the right di-
rection toward airflow in the cooking chamber.
Correct use of core probe: insert in the thickest
part of the food from top to bottom until the centre
is reached with the core probe.
To counteract the loss of heat through opening the
door to put food in the oven, it is advised to preheat
to at least 30°C higher than the desired cooking
temperature.
In case of interventions on the food, leave the door
open for the least time possible, so as to prevent
the temperature within the oven from dropping to
a point of jeopardizing successful cooking.
WARNING: it is advisable to open the door twice:
keep the door ajar (3-4 cm) for 4-5”, then open
completely. This is to prevent heat and steam
causing annoyance or burns.
6.1 DEFROST
The oven can be used for accelerating the defrost-
ing process for foods to be cooked, by using forced
air at ambient temperature or at lower tempera-
ture (depending on the size of the product to be de-
frosted). This guarantees quick thawing of frozen
products without altering their taste and aspect.
6.2 STEAM
The humidification system is recommended for
more delicate coking of all types of foods. Further-
more, it is recommended quick defrosting, warm-
ing food products without dehydrating or hardening
them and for naturally desalting foods preserved
by salting. The combination of the steaming func-
tion with the conventional ones allows flexibility of
use and saving energy and time, simultaneously
maintaining the nutritious and taste qualities of
the food unaltered an ideal cooking system for all
types of food.
The water – injected on the fan – is atomized and
passes through the resistance turning into vapour.
WARNING: Satisfactory operation of the moistur-
izing function requires that the temperature of
the thermostat be set at least at 80-100°C. Steam
is rarely produced at lower temperatures and the
majority of the water falls to the bottom of the oven.
Furthermore, good vapour cooking required pre-
heating the oven to the desired temperature before
activating the vapour supply.
… 18 …


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