• The machine should be fed by 380V 3N 50-60Hz • For the Chicken grill, Fish grill and Meatball it
network voltage. will be more appropriate to use the grills instead
• Use cable of quality H07 RN-F and of crosscut of trays.
5x6mm2 • Especially during the cooking of yeasted dough
• Voltage tolerance should not be more than ± 10%. and pastry kinds, the getting dry and forming crust
• The machine must be earthed as DIN VDE 0100 of the food should be prevented by periodically
clause 540. steaming the oven.
• Pay attention that the trays should be at the same
2. USER INSTRUCTION level and properly replaced in the oven.
• This appliance is designed for professional use Otherwise, the cooking will be different.
and must only be used by trained personel. • In case you want to discharge the water in the
• The aim of the machine is to cook all the foods boiler pull the rod “5” towards you. In this case,
given at the table-1. Besides, you can make warm the water in the boiler will be discharged through
the foods which are previously cooked of frozen. discharging hole “4” and at the first operation the
• Choose the most shallow tray according to the appliance will refill the water.
material you are going to cook. For ex., you have • Besides their use as normal ovens operating with
to choose a holey tray with a depth of 20mm for convection current, these ovens (Combined
the kinds of yeasted dough, a normal tray with no Steam) also may perform all kinds of SCALDED
hole and depth of 20mm for pastry kinds and a COOKING (as a steam oven) by using steam
tray with a depth of 40-65mm in accordance with energy, or using the convection current together
with the steam energy, in order to work as a
the meal for the juicy and saucy meals. It is Combined Oven (convection-steam), performing
recommended not to use the trays with a depth of even smoother cooking without drying the
over 65mm. ingredients used.
• Trays that are appropriate to the dish going to be • For scalded cooking, it is not important if the oven
cooked must be placed in tray rails. Because if is preheated or not. It will be enough to only
you tightly replace the trays the cooking will adjust the timer on the digital display, and to start
show differences because of the air circulation the oven. The temperature setting is preset. It is
between the trays. For ex., you can replace in not possible to exceed this temperature, but you
every tracks the trays with a depth of 10mm, can do scalding at lower temperatures.
which is called as baker tray, for the applications • When you wish to use the oven as a COMBINED
like sable biscuits, Bag Dough, American Biscuits OVEN, you can create very different tastes by
and Italian cookies. But in the other applications, setting the steam and convection ratios. The blue
you should replace the trays with intervals for the and the red display on the Combined Oven's cycle
air circulation and for a better cook. panel show the steam and the convection ratio,
When you wish to bake flaky pastry or to cook respectively. You can enter the required ratios
dishes to be prepared in their own juice or with choosing among the preset values. However, you
sauces, the tray to be used must be 20, 40 and should not confuse saturated steam with
65mm deep, respectively. In this case, the moistening. In these Combined Steam Ovens, the
maximum tray capacities will be as follows: steam is generated in a boiler, and injected into
the oven's interior, whereas moistening is
performed by injecting only water into the oven's
interior. But Combined Steam Ovens are equipped
FBE006 FBE010 FBE022 with an additional moistening function too.
GN 1/1 3 6 10 • When the oven is set to scalding position, it is
GN 2/1 - - 5 possible to scald all kinds of fruits and vegetables.
400*600 3 6 5* However, you are required to stick to the most
*: Place on the grills important cooking rule which is to fill the trays
• No matter what you wish to cook or bake in it, correctly with the vegetables to be scalded. As
apart from those dishes which are be scalded, you know, some vegetables release extreme high
preheat the oven at a temperature which quantities of pigments while scalding. Such
absolutely must exceed the foreseen cooking vegetables have to be put right to the bottom of
/baking temperature by a temperature over at least the oven's interior, while those that do not release
60°C, before loading the prepared trays. For ex., if such high quantities of pigments, have to be put
you will cook a food at 1700C, the heat of the into the upper parts. The reason for this is that, if
oven should be 2300C. Because the coldness of those vegetables which release high quantities of
the food of tray that will be put in the oven will pigments are put into the upper part, the dripping
decrease the heat of the oven. You can control the pigment juice may colour the vegetables in the
heat of the oven with control panel. lower part. If you wish to scald spinach together
10