6-16
NOTE
To calibrate the scale, the oven chamber must be at
room temperature (less than 35° C), the steel hearth
plate must be in place, and the chamber door must
be closed. Ensure that the heating elements are not
heating. The door latch should be only partially
engaged.
NOTE
It is not necessary to tare the scale before calibration.
To calibrate the scale after verifying its accuracy, press (YES) at
the do you want to calibrate? Prompt shown on the previous
page.
To calibrate the scale from the Scale Menu, press
(4).
If the chamber is at the proper temperature (below 35
°C) and
the door is open, the oven displays:
Enter number of
Calibration points
(3-10)
then press ENTER
The oven enables the operator to calibrate the scale using from
two to ten calibration points (weights). Troxler recommends
using at least three calibration points. Enter the desired number
of calibration points, and then press
(ENTER). The oven
requests the mass of the first calibration point as shown below:
NOTE
Troxler recommends using at least three calibration
points (mass).
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