Adjusting Burner air (Figure-1) • The aim of the machine is to cook all the foods
• Unsrew "A" screw and move "H" air adjustment given at the table-1. Besides, you can warm the
sheet back and front according to gas type to foods which are previously cooked of frozen.
obtain ideal gas flame. Screw "D" screw again. • The choise of the depth of those baking trays to be
used in ovens operating with convection current,
Replacement of pilot burner nozzles (Fig-2&3)
is very important. Trays have to be chosen as to
the kind of their features, e.g. the different kinds
• Remove the left side sheet.
of yeast doughs are very important. You should
• Unscrew the connector "A" and substitute the
choose 20mm deep, perforated baking trays for
nozzle “B” with that indicated in table “T2”.
yeast doughs, and 20mm deep, normal, non-
• Screw in the connector "A".
perforated baking trays for the different kinds of
WARNING : If the appliance is converted to a
flaky pastry. For all kinds of dishes to be prepared
different gas supply, affix the correct adhesive tag
in their own juice or with sauces, it is necessary to
indicating the new gas used.
choose 40-65 mm deep trays, according to the
6. START UP characteristics of the related dish. The choice of
trays and the maximum tray capacities should be
Control of operation of gas devices
as follows:
• Operate the appliance according to the instruction
manual and check the correct lighting of the GN 2/1 trays
burners, the absence of gas leaks and the FKG022 FKG042
efficiency of the waste gas removal system. Tray type FKG022E FKG042E
Biscüits/Cookies 10mm 10 pcs. 20 pcs.
• If necessary consult the paragraph on "Typical
Different yeast dough 20mm perforated 5 pcs. 10 pcs.
malfunctions".
Different flaky pastry20mm flat 5 pcs. 10 pcs.
Control of nominal heat input Oven-cooked
40/65mm flat 5 pcs. 10 pcs.
• The appliance's nominal heat input must always dishes
be checked following installation and conversion Dishes in their own
to a different gas supply, and also after servicing. juices 65mm flat 3 pcs. 7 pcs.
• The appliance's nominal heat input is indicated in (warming up meals)
Table “T3”.
In case GN 1/1 trays are used, the number of trays
• The nominal heat input is correct when the has to be doubled (for tray capacities, see above).
appliance is fitted with the appropriate injectors
In order to guarantee hot air circulation, the
for the type of gas used and the inlet pressure is as
tray depth must not exceed 65 mm for cooking
specified in Table “T3”. To check the inlet
and warming up meals, respectively.
pressure, follow the instructions indicated in the * When 20 mm deep, perforated GN2/1 trays are
section "Control of inlet pressure". used for baking different kinds of yeast doughs,
Control of inlet pressure (Fig. 4) one tray may take about 25-30 loaves of bread,
• The inlet pressure is measured using a manometer depending on the respective loaf weight.
with minimum resolution of 0.2 mbar. However, it is not possible to bake bread in this
kind of ovens which has a weight of over 180
• Detach the control panel from the appliance,
grams per loaf. In this case, when 10 trays of
remove the screw “B” from pressure point and those which take 25 loaves of bread each, are put
connect the pressure gauge pipe. into a FKG042/042E type oven, its capacity will
• Ignite the burners and measure the inlet pressure. be 250 loaves of bread in one baking. The baking
• The pressure reading must correspond with the time is 18-20 minutes.
ratings shown in table “T4”. If not, switch off the * However, the 20 mm deep, non-perforated GN2/1
appliance and contact your local Gas Supply trays which are used for baking different flaky
Authority immediately. pastry, may vary according to the kind of such
• Disconnect the manometer pipe and retighten the pastry. It is possible to bake an average of 35-40
screw “B” in pressure point. servings of flaky pastry on one baking tray. In this
case, the FKG042/042E type oven's capacity will
7. USER INSTRUCTION be sufficient for 350-400 servings. The baking
• This appliance is designed for professional use time varies between 20 and 35 minutes, depending
and must only be used by trained personel. on the characteristics of the dough and the other
• Ovens operating with convection current, are ingredients used.
* 40/65 mm deep GN2/1 trays which are used for
multi-purpose machines which perform indirect
oven-coocked dishes, take e.g. 40 chicken thighs
cooking, by blowing hot air accumulated within with sauce, and the cooking time is between 75
the combustion chamber, into the oven's interior and 80 minutes. In this case, when a
by means of a fan. FKG042/042E type oven is working with full
12