DESCRIPTION OF CONTROLS VERS. E
GB
Ed. 0117
23
RECOMMENDATIONS DURING OPERATION
• The appliance should always be pre-heated before introducing the product
• Open the door during operation as little as possible
AUTODIAGNOSTIC AND FAULTS
Malfunction of temperature probe of the cooking chamber. Contact the Technical Service of Assistance
Malfunction of heating elements temperature probe. Contact the Technical Service of Assistance
Temperature core probe malfunctioning. Contact the Technical Service of Assistance
RECOMMENDED MAINTENANCE TEMPERATURES
Meet Baked articles
Roast beef – rare 51° Bread / Rolls 49°-60°
Roast beef – medium/ good cooked 68°
Breast of beef 71°-79° Sundries
Steak – grilled/in frying pan 60°-71° Steweds 71°-79°
Chop – beef or pork 71° Mixing 27°-38°
Veal 71°-79° Fried eggs 66°-71°
Ham 71°-79° Deep frozen dishes 71°-79°
Pork 71°-79° Starter 71°-82°
Lamb 71°-79° Pasta 71°-82°
Pizza 71°-82°
Poultry Potatos 82°
Chicken – fried/baked 71°-79° Ones dishes 60°-74°
Duck 71°-79° Sauces 60°-93°
Turkey 71°-79° Soup 60°-93°
In general 71°-79° Vegetables 71°-79°
Fish – sea food
The indicated temperatures are only approximates
fish – fried / baked 71°-79°
Lobster 71°-79°
Crayfish - fried 71°-79°
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