Turning Off In Case Of Breaking; Cooking Principles; Cooking Typologies - Unox ChefLux Manual Instrucciones

ENGLISH
Do not use water jets to clean the equipment.
5.1 First use of the oven
Before the first use of the oven: clean the
metal part with hot water and soap and rinse
it. Never wash the inner part of the oven with
acids or aggressive detergents.
Leave the cooking chamber empty and heat
it up for about 30 minutes at the temperature
of 200°C to eliminate any thermic insulation
smell.
5.2 Cooking chamber cleaning
At the end of each cooking cycle, clean the
cooking chamber using only proper products.
- To help the cleaning, remove the lateral
sup-
port pulling them out of their supports;
- Turn the oven on;
- Set the temperature at about 80°C;
- Set the steam at the maximum level for
about 10 minutes;
- Let the oven cool down and clean it with a
cloth.
Never clean the stainless steel with acids,
aggressive detergents or other product contai-
ning chlorine (sodic hypochlorite, hydrochloric
acid, etc.) even though they are diluted.
5.3 Cleaning of the external part of the oven
Never use a jet of water in pressure to clean
the external part of the oven. Use wet clothes.
5.4 Carter opening
6.

TURNING OFF IN CASE OF BREAKING

If there is a breakdown, deactivate the applian-
ce:
- disconnect the electrical power supply auto-
matic circuit breaker placed upstream from
the appliance.
- consult a technical service center authorized
by the manufacturer where you can find
trained personnel.
III. COOKING PRINCI-
PLES
1.

COOKING TYPOLOGIES

The types of cooking you can realize with the
appliance described on this manual are:
- Bread and Pastry Professional Baking with:
1. CONVECTION: the baking is made by hot
air.
2. CONVECTION + HUMIDITY: the baking is
made by hot air with the addition of humi-
dity.
- Gastronomy Products Professional Cooking
ENGLISH 14