Use Of The Oven (If Present); Operation In Transition Periods - La Nordica GEMMA Manual Del Usuario

UsE OF THE OvEN (IF PRESENT)

Thanks to the air flow for the combustion, the temperature of the oven may become remarkably affected. A sufficient flue of the chimney and
of the channels, well cleaned for the flow of burning smokes around the oven are fundamental for a good cooking result. Thick cakes and big
roasts must be introduced in the lowest level. Flat cakes and biscuits must reach the medium level. The upper level may be used to heat or grill.
The oven pan and the chrome plated oven grille may be located on different plans (see chapter Technical Description - ACCESSORIES).
When cooking food with high humidity, cakes with fruit or fruit itself, water of condensation will be produced. During the cooking process
some water vapour in the form of drops of condensed water can deposit onto the top and the side of the door. It is a physical phenomenon.
By opening the door briefly and carefully (1 or 2 times, or even often in case of longer cooking times) you can let out the steam from the
cooking compartment and reduce condensation significantly.

OPERATION IN TRANsITION PERIODs

During transition periods when the external temperatures are higher, if there is a sudden increase of temperature it can happen that the
combustion gases inside the flue cannot be completely sucked up.
The exhaust gases do not come out completely (intense smell of gas). In this case, shake the grating more frequently and increase the air for
the combustion. Then, load a reduced quantity of fuel in order to permit a rapid burning (growing up of the flames) and the stabilization of
the draught. Then, check that all openings for the cleaning and the connections to the stack are air-tigh. In case of doubt, DO NOT operate
the product.
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