• To adapt the appliance to another type of gas, appliance and contact your local Gas Supply
carry out all the operations set out below. Authority immediately.
• The nozzles, the minimum screws of the gas taps • Disconnect the manometer pipe and retighten the
which control the cooktop burners and the screw “B” in pressure point.
adhesive labels, are contained in a bag supplied
with the appliance. 7. USER INSTRUCTION
• This appliance is designed for professional use
Replacement of burner nozzles (Figure-1) and must only be used by trained personel.
• Remove the left side sheet. • Ovens operating with convection current, are
• Unscrew nut which holds the nozzle. Take out “E” multi-purpose machines which perform indirect
nozzle and choose the most suitable nozzle cooking, by blowing hot air accumulated within
indicated in table “T2”. Screw the nozzle by nut. the combustion chamber, into the oven's interior
Adjusting Burner air (Figure-1) by means of a fan.
• Unsrew "A" screw and move "H" air adjustment • The aim of the machine is to cook all the foods
sheet back and front according to gas type to given at the table-1. Besides, you can warm the
obtain ideal gas flame. Screw "D" screw again. foods which are previously cooked of frozen.
• The choise of the depth of those baking trays to be
Replacement of pilot burner nozzles (Fig-2 and used in ovens operating with convection current,
3) is very important. Trays have to be chosen as to
• Remove the left side sheet. the kind of their features, e.g. the different kinds
• Unscrew the connector "A" and substitute the of yeast doughs are very important. You should
nozzle “B” with that indicated in table “T2”. choose 20mm deep, perforated baking trays for
• Screw in the connector "A". yeast doughs, and 20mm deep, normal, non-
WARNING : If the appliance is converted to a perforated baking trays for the different kinds of
different gas supply, affix the correct adhesive tag flaky pastry. For all kinds of dishes to be prepared
indicating the new gas used. in their own juice or with sauces, it is necessary to
choose 40-65 mm deep trays, according to the
6. START UP characteristics of the related dish. The choice of
Control of operation of gas devices trays and the maximum tray capacities should be
• Operate the appliance according to the instruction as follows:
manual and check the correct lighting of the
GN 2/1 trays
burners, the absence of gas leaks and the FKG020 FKG040
efficiency of the waste gas removal system. Tray type FKG022 FKG042
• If necessary consult the paragraph on "Typical Biscüits/Cookies 10mm 10 pcs. 20 pcs.
malfunctions". Different yeast dough 20mm perforated 5 pcs. 10 pcs.
Control of nominal heat input Different flaky pastry20mm flat 5 pcs. 10 pcs.
Oven-cooked dishes 40/65mm flat 5 pcs. 10 pcs.
• The appliance's nominal heat input must always
Dishes in their own
be checked following installation and conversion juices 65mm flat 3 pcs. 7 pcs.
to a different gas supply, and also after servicing. (warming up meals)
• The appliance's nominal heat input is indicated in In case GN 1/1 trays are used, the number of trays
Table “T3”. has to be doubled (for tray capacities, see above).
• The nominal heat input is correct when the In order to guarantee hot air circulation, the
appliance is fitted with the appropriate injectors tray depth must not exceed 65 mm for cooking
for the type of gas used and the inlet pressure is as and warming up meals, respectively.
specified in Table “T3”. To check the inlet * When 20 mm deep, perforated GN2/1 trays are
pressure, follow the instructions indicated in the used for baking different kinds of yeast doughs,
section "Control of inlet pressure". one tray may take about 25-30 loaves of bread,
depending on the respective loaf weight.
Control of inlet pressure (Fig. 4) However, it is not possible to bake bread in this
• The inlet pressure is measured using a manometer kind of ovens which has a weight of over 180
with minimum resolution of 0.2 mbar. grams per loaf. In this case, when 10 trays of
• Detach the control panel from the appliance, those which take 25 loaves of bread each, are put
remove the screw “B” from pressure point and into a FKG040/042 type oven, its capacity will be
connect the pressure gauge pipe. 250 loaves of bread in one baking. The baking
• Ignite the burners and measure the inlet pressure. time is 18-20 minutes.
• The pressure reading must correspond with the * However, the 20 mm deep, non-perforated GN2/1
ratings shown in table “T4”. If not, switch off the trays which are used for baking different flaky
pastry, may vary according to the kind of such
11