Moduline HHT 052 E - Description of Controls; START;STOP Key

DESCRIPTION OF CONTROLS vers. E
GB
Ed. 0722
21
DESCRIPTION OF CONTROLS
A. ON/OFF switch
B. START/STOP key
C. Display
D. Temperature increase key
E. Temperature decrease key
OPERATING METHODS
Preheating
 Switch on the appliance by pressing key A.
 Three dotted line will appear.
 To pre-heat, press key D and set the temperature to 90°C.
 Then press key B, START.
 The display will show always the actual cavity temperature
Keeping warm or
cooking
 Switch on the appliance by pressing key A.
 Three dotted line will appear.
 To keeping warm or cooking, select the temperature by pressing keys D or E.
 Then press key B, START for the start-up.
 The display will show actual temperature chamber.
 To see the set temperature, press one of two keys D or E.
Manual keyboard lock : while a program is on, you can lock the keyboard pushing simultaneously the main switch and Start/Stop
button, until the message “Loc” appears on the display. To disable the keyboard lock, push again simultaneously the main switch
and Start/Stop button, until you see the message “UnL” on the display.
RECOMMENDATIONS DURING OPERATION
 The appliance should always be pre-heated before introducing the product
 Open the door during operation as little as possible
 Open or close the round vents, placed on the front side of the unit, to adjust moisture inside the cavity. Closed
vent: moisture will remain inside the cavity. Open vent: moisture will go out. Adjust the vent according to the kind
of food inside the cavity.
AUTODIAGNOSTIC AND FAULTS
ERRORS
CAUSE
ER1
Malfunction of temperature probe of the cooking chamber. Contact the Technical Service of Assistance
ER2
Malfunction of heating elements temperature probe. Contact the Technical Service of Assistance
RECOMMENDED MAINTENANCE TEMPERATURES
Description
°C
Description
Tempera
ture
°C
Meat Bakery
Roast beef – rare 51° Bread / Rolls 49°-60°
Roast beef – medium/ well done 68°
Beef - breast 71°-79° Others
Steak – grilled/pan-fried 60°-71° Stews 71°-79°
Chops – beef or pork 71° Mixing 27°-38°
Veal 71°-79° Fried eggs 66°-71°
Ham 71°-79° Frozen dishes 71°-79°
Pork 71°-79° Starters 71°-82°
Lamb 71°-79° Pasta 71°-82°
Pizza 71°-82°
Poultry Potatoes 82°
Chicken – fried/roasted 71°-79° Single course 60°-74°
Duck 71°-79° Sauces 60°-93°
Turkey 71°-79° Soups 60°-93°
In general 71°-79° Vegetables 71°-79°
Fish – sea food
The indicated temperatures are only approximates
fish – fried / roasted 71°-79°
Lobster 71°-79°
Crayfish - fried 71°-79°