Cooking Advice - Sammic BO-443 Manual De Instrucciones

cooking time up to a maximum time of 60 mi-
nutes.
At the end of the cooking the (M1) Timer goes
back to zero, turns off the oven and the bell si-
gnals the end of cooking cycle.
3.3 Cleaning and maintenance of the
oven
The ovens must be cleaned daily in order to
guarantee their best functionality, hygiene and
performance. In case of fault, do not attempt to
solve the problem. Please contact the technical
service center that will take care of resolving the
faults. Do not try to disassemble the machine; all
interventions must be carried out by specialized
personnel.
For ordinary cleaning, perform the following
operations observing the instructions:
• before cleaning the oven, disconnect the
power supply, turn off the cold water faucet and
let the oven cool down;
• proceed with daily cleaning of the stainless
steel parts with lukewarm water and soap or
appropriate detergents, rinsing carefully and
Preparation °C
Starters
Oven baked lasagna 200-220
Oven baked pasta 200-220
Creole rice 200-230
Pizza 210-230
Meat
Roast beef 170-190
Roast veal 160-180
Roasted steer 170-180
Roast pork 160-170
Roast-Beef 180-190
Roast lamb 140-160
Roast chicken 180
Roast duck 170-180
Roast goose 160-180
Roast turkey 160-170
Roast rabbit 160-170
Roasted hare 170-180
drying thoroughly. Do not use detergents whi-
ch contain chlorine (bleach, hydrochloric acid,
etc.) and avoid cleaning the stainless steel sur-
faces with wire wool, brushes or scrapers.
• do not let food stagnate (above all acidic food
such as salt, vinegar, lemon ...) on the STAINLESS
STEEL parts because they might deteriorate;
• do not wash the machine on the outside with
direct water bursts because if water goes in it
could limit the safety of the machine; only use a
wet cloth and then
dry the surfaces, eliminate potential dust resi-
dues or traces of protection of process oil;
• do not use corrosive substances (for instance
muriatic acid) to clean the oven support coun-
ter that might accidentally damage the lower
parts of the machine;
• it is recommended to use gloves for protection
against the high temperatures when handling
trays or grids when extracted from the oven;
• ask, at least once a year, for the intervention
of an authorized technician for a general in-
spection of the oven.
Cleaning the cooking chamber
At the end of the day and with the temperature
minutes Weight (Kg)
20-25 0,5
25-30 0,5
20-25 0,5
30-45 0,5
40-60 1-1,2
65-90 1-1,2
65-90 1-1,2
70-100 1-1,2
40-45 1-1,5
100-130 1,5
70-90 1-1,2
100-160 1,5-2
120-160 3-3,5
160-240 ~5
80-100 ~2
30-50 ~2
of the chamber not exceeding 50-60 °C start cle-
aning as follows:
• Remove the tray supports, being cautious not
to hit the light bulbs, in order to clean them se-
parately;
• Spray a degreasing detergent adequate for
food use inside the chamber.
• Close the door and, in order to let the deter-
gent act, wait for 15-20 minutes
• Clean the inside of the cabinet using a wet
cloth.
• Start a cooking cycle at 150 °C in order to dry
off the cooking chamber.

3.4 - Cooking Advice

The following table contains the most impor-
tant indications for cooking some of the main
dishes.
The cooking times recommended in this table
are approximate.
Preparation °C
Fish 160-180
Sweets (pastry)
Fruitcake 180-200
Ciambella cake 160-180
Tea cake 200-220
Sponge cake 200-230
Grape pie 230-250
Croissants 170-180
Strudel 160
Sweet cakes (small) 180-200
Apple fritters 180-200
Savoyard pudding 170-180
Savoy Biscuits 150-180
Toast 230-250
Bread 200-220
To ensure proper cooking it is recommended to preheat the
oven for approximately 12-15 minutes.
minutes Weight (Kg)
--
40-50
35-45
40-45
25-35
30-40
40-60
25-35
20-30
18-25
30-40
50-60
7
40
9
EN