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Hendi 223376 Manual

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EN
If the problem persists we advise you to consult a retailer or manufacturer asking for Assistance Service
specifying the problem and supplying the code (Art.) and appliance Ser N°. This information is provided on
the INFORMATION PLATE on the back of the machine.
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. ADVICE DURING COOKING
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 advisable to use shelves so high that the inside of the oven is not at eye level.
Scalding danger!
Always clean accessories before their usage.
To cook food perfectly and uniformly it is not advised to use deep baking trays because they would prevent the
correct air circulation. There must be a space of at least 2cm between the top tray and food.
To cook uniformly do not overload the oven and make sure baked goods or bread face the right direction to-
ward airflow in the cooking chamber.
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 tem-
perature 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 complete-
ly. This is to prevent heat and steam causing annoyance or burns.
DEFROST
The oven can be used for accelerating the defrosting process for foods to be cooked, by using forced air at
ambient temperature or at lower temperature (depending on the size of the product to be defrosted). This
guarantees quick thawing of frozen products without altering their taste and aspect.
STEAM
The humidification system is recommended for more delicate coking of all types of foods. Furthermore, it is
recommended quick defrosting, warming food products without dehydrating or hardening them and for nat-
urally desalting foods preserved by salting. The combination of the steaming function 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 moisturizing 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
… 16 …


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