Please take the time to read the following safety and
operating instructions carefully.
Keep this manual in a convenient location so that it is
available to anyone using the equipment.
This equipment must only be used to cook food in
commercial foodservice establishments. Any other use
is not intended and is therefore considered danger-
ous.
Operate using hands only. Damage caused by the use
of pointed, sharp or other objects will invalidate the
warranty.
The equipment must only be used by trained person-
nel.
It is vital that all users be given regular safety instruc-
tion.
Foodservice operators should provide staff with regu-
lar training to understand and avoid the risks of acci-
dent or damage to the unit.
Daily checks before switching on
• Lock air baffle top and bottom.
• Lock hinged racks properly in position in the cook-
ing cabinet.
General
• The temperature of door glass, outer casing and
add-ons may exceed 140°F (60°C)
• Avoid having heat sources (e.g. grill plates, deep fry-
ers etc.) near the appliance.
• If the unit is idle for prolonged periods, shut the
water supply stop valve and turn off the
appliance power supply (gas and electricity).
When setting up table-top units with the appliance
manufacturer’s original standard stand or base cabinet
the maximum top rack working height is 63 in.
(160 cm).
WARNING – If containers are filled with
liquid or contents which liquefy during cook-
ing, do not use rack levels higher
than those where the user can see into
the container. Warning sticker is
enclosed with equipment.
Warning!
• Caution! Hot steam (risk of scalding)!
• Caution! Containers and grids are hot!
• Make sure the mobile oven rack is
correctly locked in position!
General Instructions / For your Safety
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