Cuppone Donatello DN 435 User manual

DN 435
DN 635
DN 635 L
DN 935
Donatello
OVEN
Use and maintenance manual
Original instructions

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Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
Contents
Technical service
Your Dealer can solve any technical problem regarding use and
maintenance.
Do not hesitate to contact him in case of doubt.
Introduction
1SAFETY INSTRUCTIONS........................4
Safety instructions.....................................................................................5
Symbols used in the manual and on the labels
applied to the machine..........................................................................6
2BASIC NOTIONS .....................................6
Knowing your oven..................................................................................6
Preparing to use the oven....................................................................6
Some piece of advice..............................................................................7
Unsatisfactory cooking results...........................................................7
Cooking tables.............................................................................................8
3USE ..........................................................10
Using CD models.......................................................... 10
Knowing the control panel .................................................................10
Use guided procedure............................................................................11
Using D models............................................................ 14
Knowing the control panel..................................................................14
Use guided procedure............................................................................15
Creating - modifying cooking programs permanently......17
4MAINTENANCE AND CLEANING ..........20
Oven cleaning..............................................................................................20
Replacing components..........................................................................22
Oven downtime for prolonged periods......................................24
Disposal at end of life..............................................................................24
Disposing of ashes and food residues ..........................................24
5WARRANTY.............................................25
6SOMETHING IS NOT WORKING....... .....26
We congratulate you for choosing a product designed and
manufactured with cutting-edge technology.
The oven is checked and tested in the Manufacturer’s plant be-
fore being delivered to the customer.
The “production process check sheet” enclosed with it guaran-
tees that each step in the production process, from assembly
to packaging, was carefully checked from both the operating
and safety standpoints.
Before the installation, read the content of this manual careful-
ly: it contains important information regarding product assem-
bly and safety regulations.
The foundation
Our company was founded in 1963 by the Lorenzo, Luigi and
Paolo Cuppone brothers. It immediately specialized in the pro-
duction of ovens and equipment to prepare and cook pizza.
The constant research and experimentation of new equipment
that are even now the strength of our company, have led us to
design and patent the machinery and ovens that have revolu-
tionized the way pizza is made.
CUPPONE since 1963
CUPPONE S.R.L.
Via Sile, 36
31057 Silea (TV) - ITALY
T [phone]
F [phone]
[e-mail] - www.cuppone.com

4
• Read this guide carefully before us-
ing and maintaining the appliance,
and keep it with care in an accessi-
ble place for any future consultation by the vari-
ous operators.
• Moreover, the manual must always accompany the
product through its life, even in case of transfer.
• Before performing any maintenance, disconnect
the electricity supply.
• Unauthorised actions, tampering or modifica-
tions that do not follow the information provid-
ed in this manual can cause damages, injuries or
fatal accidents and null and void the warranty.
• Use or maintenance that fail to comply with the
instructions in this manual may cause damage,
injury or fatal accidents.
• The serial plate provides important technical
information. This is vital in case of a request for
maintenance or repair of the equipment: please
do not remove, damage or modify it.
• Some parts of the equipment can reach high
temperatures. We recommend you avoid press-
ing surfaces and do not get materials either flam-
mable or sensitive to heat near the appliance.
• Do not rest objects on the oven, above all if built
in material sensitive to heat.
• These appliances are intended to be used for
commercial applications, for example in restau-
rant kitchens, canteens, hospitals and commer-
cial companies such as bakeries, butcher shops,
etc., but not for the continuous and mass pro-
duction of food. A use other than the stated one
is considered improper, potentially dangerous
for people and animals and might permanently
damage the appliance. The improper use of the
equipment shall void the warranty.
• This appliance can be used by children aged
from 8 years and above and persons with re-
duced physical, sensory or mental capabilities or
lack of experience and knowledge if they have
been given supervision or instruction concern-
ing the use of the appliance in a safe way and
understand the hazard involved. Children must
not play with the appliance. Cleaning and user
maintenance shall not be made by children
without supervision.
• To clean the appliance, any of its components or
accessories and the sub-structure DO NOT use:
- abrasive, powder, aggressive or corrosive de-
tergents (e.g. hydrochloric/muriatic or sulphu-
ric acid, caustic soda, etc.)
- abrasive or sharp tools (e.g. abrasive sponges,
scrapers, steel brushes, etc.);
- steamed or pressurised water jets.
• The staff using the appliance must be profes-
sionally prepared and periodically trained on its
use, as well as the safety and accident preven-
tion regulations.
• Children must be supervised to make sure they
do not play with the appliance or parts of it.
• Always use tools resistant to heat (e.g. in steel).
Cooking utensils in plastic or similar material
might not withstand the oven high tempera-
tures.
• Check regularly that fumes can be discharged
safely. Do not obstruct the duct for any reason.
• FIRE RISK: leave the area around the appliance
free and clean from fuels. Do not store flamma-
ble materials near this appliance.
• WARNING: RISK OF EXPLOSION! It is forbidden to
use the oven in environments at risk of explosion.
• WARNING: always switch off the main switch when
you finish using the appliance, above all during
cleaning or in cases of prolonged downtime.
• If you notice any anomaly (e.g. damaged power
cable, etc.), malfunction or fault, do not use the
appliance and contact a Service Centre author-
ized by the Manufacturer. Demand original spare
parts, or the Warranty will be null and void.
• Place the emergency phone numbers in a visible
location.
• WARNING: it is forbidden to place flammable sol-
ids or liquids (spirits for instance) in the cooking
chamber during the operation.
• Monitor the appliance during its entire opera-
tion, do not leave dishes in the oven unattended!
• Failure to follow these regulations may cause
damage or even fatal injury, invalidate the guar-
antee and relieve the Manufacturer of all liability.
• We recommend you have the appliance checked
by an Authorized Service Centre at least once a year.
Safety instructions
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Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
The company cannot be held liable for any print or transcrip-
tion errors, reserving the right to make changes where deemed
suitable without prior notice.
Partial reproduction without the Manufacturer's consent is pro-
hibited. Measurements are purely indicative and not binding.
The original language used to prepare this manual is English:
the Manufacturer is not responsible for any translation/inter-
pretation or print errors.
Symbols used in the manual and on
the labels applied to the machine
Indicates that caution is required when performing
an operation described in a paragraph that bears this
symbol. The symbol also indicates that maximum
operator awareness is required in order to avoid un-
wanted or dangerous consequences.
Indicates that the surfaces marked with this symbol
may be hot and must therefore be touched carefully.
Dangerous voltage
Risk of explosion
Reference to another chapter where the subject is
dealt with in more detail.
Manufacturer’s tip
Manufacturer’s warning
Indicates that it is necessary to read carefully the
paragraph marked with this symbol before installing,
using and maintaining the equipment.
• Noise levels lower than 70 dB.
• Do not disassemble, modify or disable machine
parts (functional parts, control systems and safe-
ty devices).
Safety instructions

6
E
2
3
4
7
8
1
5
6
Fig.1.
Knowing your oven
Fig.1.
Your oven can be used only to bake pizzas or similar dishes,
such as bread or focaccia and to grill vegetables.
Its main parts are:
1 Chimney to vent any cooking fumes
2 Cooking chamber in stainless steel
3 Face in stainless steel
4 Chamber steam bleed valve.
5 Cooking surface in refractory bricks
6 Control display
7 Power cable inlet
8 Electrical compartment ventilation slots: keep them always
clean and clear.
The temperature in the chamber is controlled by boards that
switch the heating elements on and off to keep the set tem-
perature constant.
The oven can manage separately the powers:
• of the bottom part of the oven chamber;
• of the top part of the oven chamber.
Preparing to use the oven
Clean the oven and any accessories accurately, both external-
ly and internally, following the instructions in the dedicated
chapter rigorously.
Maintenance and cleaning - page 20.
On rst start-up, set the temperature to a value of 150 °C -
302 °F, for the“D” model top percentage 80% bottom 20%, for
the “CD”model set MAX at the top and MIN at the bottom for at
least 8 hours, with no food inside. During this time, keep the
bleed valve open. If a hood is fitted, we recommend it is kept
ON. In this first phase, because of the humidity evaporating
from the insulating materials, the oven will give out unpleasant
smells and fumes that will gradually disappear during the fol-
lowing operating cycles.
To switch the oven on and set its parameters, refer to:
Using CD MODELS - page 10
Using D MODELS - page 14
The rst day of use is considered as a running-in period: during this time the refractory bricks and insulating
material keep releasing humidity until they dry out completely.
Some parts of the equipment can reach high temperatures. We advise you to avoid touching surfaces and not
to get materials either ammable or sensitive to heat near the appliance.
Do not rest objects on the oven, above all if built in material sensitive to heat.
Take care and use personal protection equipment (i.e. gloves) when putting food into the cooking chamber
or getting it out.
Basic notions
2

7
A
Fig.2.
Fig.3.
Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
Some piece of advice...
• Before starting cooking, always preheat the oven: this is vital
to get good food. Preheating the oven must last at least an
hour, it is therefore always preferable to use the programmed
switch-on function so that the oven is already hot when the
place opens and ready to cook the desired food.
Programmed switch-on mod. CD: page 11
Programmed switch-on mod. D: page 15
• During work, keep the refractory surfaces clean using a stiff
bristle brush.
• Passing from a type of pizza to another, wait for the oven to stabilize.
• Take your time when adjusting the cooking parameters ac-
cording to the increase and/or decrease in the workload.
• An excess of flour in the cooking chamber can create smoke,
smell and give the pizza an unpleasant taste.
• Clean the oven at the end of service.
• For the pizza either in a tray or on a paddle, alternate the MIN/
MAX selection during the pre-cooking and cooking phases
(especially on the top) to obtain an optimal result and rapid
heat recovery in the chamber.
• For bread, it is recommended to spray water on the surface
of the product and place a pan of water in the oven to obtain
steam in the chamber.
Fig.2.
In the ovens, products cook thanks to the combined action of:
• radiation: the heat and infrared rays produced by the top
elements make products crunchy and golden
this parameter is controlled by the percentage (mod. D) /
setting (mod. CD) of the TOP.
• convection: the hot air that circulates in the chamber cooks
the product evenly
his parameter is controlled by the temperature setting in
the chamber
• conduction: the bottom elements heat the refractory sur-
faces on which the products lie
this parameter is controlled by the percentage (mod. D) /
setting (mod. CD) of the BOTTOM.
UNSATISFACTORY COOKING RESULTS
If the cooking results are not as expected, try and check the
following:
• incorrect oven parameters:
• temperature in the chamber either too high or too low
• percentages/settings of the BOTTOM or TOP either too
high or too low
• incorrect preheating:
• preheating is vital to get superb results right from the first
pizza
• in preheating, the percentage (mod. D) / setting (mod. CD)
of the BOTTOM has been set too high: the refractory surfac-
es (without pizzas) have become too hot and burnt the first
pizzas.
• incorrect use of the steam bleed valve:
• on the back of the cooking chamber there are steam outlet
slots that can be opened/closed using valve “A” accord-
ing to the type of product to be cooked: for instance, if
the smoke bleed valve remains closed, too much humidity
could be generated in the chamber preventing the infrared
rays of the upper elements from browning the surface of
the products.
WHAT IS PIZZAFORM?
Pizzaform is a Manufacturer’s patent.
It is a special press, produced in five
models, to make pizza dough discs
up to Ø52 cm - [Ø20.47 in.].
Its main features are:
- high hourly output, up to 400 piz-
zas an hour, without using special-
ized labour;
- consistent shape and thickness of the
disc of dough, without giving up the
traditional edge, obtained thanks
to the special shape of the chrome
plates;
- possibility of changing the thick-
ness of the dough discs easily.
RADIATION
CONDUCTION
CONVECTION
Basic notions

8
COOKING TABLES
The parameters in the tables are just indicative, since they can vary according to the temperature of the room where the oven is installed and the type of dough to bake (e.g. type of flour, hydration, etc.).
D
CONTROL PANEL
Manual stretching
Stretching with Pizzaform
Preheating for both types
(Manual stretching or stretching with Pizzaform)
TYPE COOKING COOKING
TIME TEMP. % TOP % BOTTOM TIME TEMP. % TOP % BOTTOM
CLASSIC 3 min 320-330 °C
608-626 °F 90% 5% 3 min 29
0 °C - 554 °F 85% 0% time: 1 hour
(can vary according to the set %)
temperature / %:
• Classic pizza: preheating at 320/330 °C, top 90% bottom
5%, increasing according to the amount of work, chimney
closed during heating, open during work and stand-by;
• Neapolitan pizza: preheating at 360/370 °C, top 90% bot-
tom 5%, increasing according to the amount of work,
chimney closed during heating, open during work and
stand by.
• Roman paddle pizza: preheating at 280 °C, top 70/80%
bottom 20%, increasing according to the amount of work,
chimney closed during preheating and the pre-cooking
phase (if carried out), chimney open in the finishing phase
and in standby;
• Pizzas in trays: preheating to 280 °C, top 60% bottom 40%,
increasing according to the amount of work. Chimney
closed during pre-heating and in the pre-cooking phase
(if carried out), chimney open in the finishing phase and
in stand-by.
• Bread: preheating to 230 °C, top 50% bottom 30%, de-
scending during cooking (gravity cooking).
PAN 5 min 270 °C - 518 ° F 60% 30% 3 - 4 min / / /
NEAPOLITAN 90 sec 360-370 °C
680-698 °F 90% 5% 1 - 2 min / / /
DIRECT BAKING TIN 5-10 min 270 °C - 518 °F 50% 60%
BAKING-TIN 5 min 280 °C - 536 °F 60% 40% 7 - 8 min / / /
PADDLE
PRECOOKING 5 min 280 °C - 536 °F 70% 20% 5 min / / /
FINISHING 5 min 270 °C - 518 °F 60% 20% 3 min / / /
Basic notions

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Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
CD
CONTROL PANEL
Manual stretching
Stretching with Pizzaform
Preheating for both types
(Manual stretching or stretching with Pizzaform)
TYPE COOKING COOKING
TIME TEMP. TOP BOTTOM TIME TEMP. TOP BOTTOM
CLASSIC 3 min 320-330 °C
608-626 °F MAX OFF 3 min 29
0 °C - 554 °F 85% 0%
time: 1 hour
(can vary according to the set %)
temperature / selection:
• Classic pizza: preheating to 320-330 °C, MAX top OFF
bottom, increasing according to the amount of work (e.g.
switch immediately to MIN when starting to work contin-
uously), chimney closed if possible in the heating phase,
open afterwards.
• Neapolitan pizza: preheating to 360/370 °C, MAX top,
OFF bottom, increasing according to the amount of work
(e.g. switch immediately to MIN when starting to work
continuously), chimney closed if possible in the heating
phase, open subsequently.
• Roman paddle pizza: preheating to 280 °C, MAX top, MIN
bottom, increasing according to the amount of work (e.g.
switch immediately to MAX when starting to work contin-
uously), chimney closed if possible in the heating phase,
closed with pre-cooking, opened in the finishing stage.
• Pizzas in trays: preheat to 280 °C, MAX top MIN bottom,
reversing the factors 5/10 minutes before starting to put
the trays in the oven; chimney closed if possible during
preheating and in the pre-cooking phase (if carried out),
chimney open in the finishing phase and in stand by;
• Bread: preheating to 230 °C, MAX top, MIN bottom, im-
mediately lowering to MIN as soon as the set tempera-
ture is reached, decreasing in the cooking phase (cook-
ing with decreasing temperature).
PAN 5 min 280 °C - 536 °F MAX MIN 3 - 4 min / / /
NEAPOLITAN 90 sec 360-370 °C
680-698 °F MAX OFF 1 - 2 min / / /
BAKING-TIN 7 - 8 min 280 °C - 536 °F MAX MIN 7 - 8 min / / /
PADDLE
PRECOOKING 5 min 280 °C - 536 °F MAX MIN 5 min / / /
FINISHING 3 min 280 °C - 536 °F MAX MIN 3 min / / /
Basic notions

10
1
2
7
4
4A
5A
3
5
6
8
Fig.4.
Knowing the control panel Fig.4.
1 Main display
Displays alternatively:
• the current temperature in the chamber
• the set temperature
• the intervention time of the end-of-cooking sound warning
• the countdown time (time to the oven switching on if
programmed switch-on is used)
2 + and - keys
Allow increasing or decreasing:
• the temperature values in the chamber,
• the intervention time of the end-of-cooking sound warning
• the countdown time (time to the oven switching on if
programmed switch-on is used)
3 Element LED: with the oven running, if on, this indicates that
the elements are heating; with the oven off, if flashing, it indi-
cates a countdown (timed switch-on)
4 Top power check
Allows checking the power of the elements in the top, of-
fering three adjustments:
• OFF
• MIN = 33%
• MAX = 100%
4A Top LEDs: highlight the selection made
5 Bottom power check
Allows controlling the power of the elements in the bot-
tom, offering three adjustments:
• OFF,
• MIN = 33%
• MAX = 100%
5A Bottom LEDs: highlight the selection made
6 ON/OFF switch
Switches the display on and off
7 Light key
Switches the light in the cooking chamber on and off
8 Clock key
With the oven on: activates an end-of-cooking acoustic signal
With the oven off: sets the programmed switch-on
The control panel must be used only with dry
and clean ngers.
Continuous and prolonged pressing of the 2 + or  keys
increases or decreases the value quicker.
CD MODEL
Contents of CD models
Knowing the control panel ...........................................................10
Use guided procedure .....................................................................11
A - Turning the oven on...................................................................11
Manual switch-on ........................................................................11
Programmed switch-on ...........................................................11
B - Setting the preheating..............................................................11
C - Activating an end-of-cooking signal (buzzer)............12
D - Starting cooking...........................................................................13
E - Switching the light on (optional)........................................13
F - Opening and closing the chamber steam bleed valve ......13
G - Switching the oven off .............................................................13
USING CD MODELS
3

11
1
2
Fig.5.
Fig.6.
Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
USING CD MODELS
Use guided procedure
The oven can be switched on:
• manually: switching the oven on when it must be used it
is necessary to wait at least an hour for the oven to preheat
and get the right temperature.
See chap. “Manual switch-on” on page 11 and
Fig.5.
• programming it: setting the number of hours missing to
the next switch-on the oven will switch on automatically.
See chap. “Programmed switch-on” on page 11
and Fig.6.
• automaticallyusing a clock or SMS (with external modules
not supplied by the Manufacturer).
ATURNING THE OVEN ON
MANUAL SWITCHON
Fig.5.
Pressing the ON/OFF key, the display lights up and shows the
current temperature of the cooking chamber (i.e. 25 °C - 77 °F).
PROGRAMMED SWITCHON
The programmed switch-on function is very useful be-
cause the oven can be already hot, and therefore ready to
bake, when the restaurant is opened.
Fig.6.
1With the oven o, press the
CLOCK key;
2the display will show the time to switch-on: if you wish
to modify this time, use the “+” or “-” key until the display
shows the desired time (maximum limit 99.5 that is 99
hours and 50 minutes).
Once set, the countdown starts, at the end of which the oven
will switch on automatically with the temperature and power
parameters used for the last cooking.
If you wish to change them:
• exit programmed switch-on pressing the“ CLOCK ” k ey ;
Using CD models
• switch the oven on with the ON/OFF key,
• set a cooking cycle with the desired parameters:
( Fig.7. - Fig.8.)
• switch the oven off with the ON/OFF key,
• set the programmed switch-on as explained above.
To exit the function and cancel programmed switch-on, press
the CLOCK key again.
BSETTING THE PREHEATING
Preheating must have the same cooking parameters as the rec-
ipe to be used ( see table on page 8, pre-heating informa-
tion) . It must be carried out without products in the cooking
chamber and takes about an hour for the oven to be ready for
cooking.
Fig.7.
Set the preheating temperature using the “ +”or “-”keys, until
the desired value is displayed.
Fig.8.
Set the top and bottom power acting on the keys shown in
the figure.
After setting these three parameters, the oven starts heating
straight away.
The ELEMENTS led will switch off after about one hour: this
means the oven has reached the temperature set for preheat-
ing and is ready for cooking.

12
Fig.7.
1
2
Fig.8.
Fig.9.
top power heating element LED
bottom power
Using CD models
CACTIVATING AN ENDOFCOOKING
SIGNAL BUZZER
Fig.9.
If you wish, you can enable a buzzer that will go off when the
set time expires.
To activate it:
1with the oven on, press the
CLOCK key;
2the display will show after how long the buzzer will
sound (in the example 3.3 that is three minutes and thirty
seconds): if you wish to change this time, use the "+" or "-"
keys until the display shows the desired time (e.g. 5.2 that is
five minutes and twenty seconds).
After setting it, the countdown starts, at the end of which a
buzzer will sound to highlight the end of cooking.
To stop the buzzer, press the CLOCK key.
Warning: the oven continues heating when the
buzzer goes o!

13
2
1
2 sec.
Fig.13.
Fig.10.
Fig.11.
Fig.12.
Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
Using CD models
DSTARTING COOKING
Fig.10.
Once preheating is complete, you can start cooking and bake
the products using personal protection equipment (e.g. gloves)
and tools suitable for contact with food and made of material
resistant to high temperatures (e.g. steel).
For optimal results, always adhere to the oven capacity de-
clared by the Manufacturer and position the products to be
cooked evenly in the cooking chamber.
During cooking, it is always possible to change any value by
acting as usual.
During cooking, the heating element LED may switch back
on; this means the elements have come back on to keep the
set temperature constant.
ESWITCHING THE LIGHT ON OPTIONAL
Fig.11.
With the oven both off and on, the light can be switched on
acting on the LIGHT key, as required.
Press the same key to switch it off.
FOPENING AND CLOSING THE CHAMBER
STEAM BLEED VALVE
On the front left of the oven there is a valve that opens and
closes the steam bleed valve: this is used to maintain in the
cooking chamber the humidity level most suitable for the type
of product to be cooked.
Fig.12.
To open the valve and get the steam out of the chamber, pull
the valve outwards “1”. To close it again, simply push the valve
to the initial position “2”.
GSWITCHING THE OVEN OFF
Fig.13.
To switch the oven off, keep the ON/OFF key pressed for about
2 seconds.

14
14
15
1
2
3
16
5
7
4
6
8
10
13
11
12
Fig.14.
Knowing the control panel Fig.14.
1 Setting the top
Allows entering and exiting the top elements percentage setting.
2 Setting the chamber
Pressing it once allows entering the chamber temperature set-
ting; pressing it a second time, if done within two seconds of the
first, allows entering program selection.
3 Setting the bottom
Allows entering and exiting the bottom elements percentage
setting.
4 Up key
Allows increasing the chamber temperature values, top el-
ements percentage, bottom elements percentage, count-
down time and program number.
5 Down key
Allows decreasing the chamber temperature values, top el-
ements percentage, bottom elements percentage, count-
down time and program number.
6 Clock key
Allows activating the “buzzer” and “countdown” function.
7 Light key
Switches the light in the cooking chamber on and off
8 On/O key
Activates and deactivates the oven.
10 Led 1
If ON, it shows that the user is setting the chamber temperature.
11 Led 2
If ON, it shows that the user is selecting a program.
12 Led 3
If ON, it shows the elements are heating
13 Led 4
If flashing, it shows the countdown has been activated.
14 Display 1
Displays the value of top elements operation percentage.
15 Display 2 shows:
• temperature in the chamber,
• set temperature,
• number of selected program,
• intervention time of the end-of-cooking warning (buzzer),
• countdown time.
16 Display 3
Displays the value of bottom elements operation percentage.
Contents of D models
Knowing the control panel............................................................14
Use guided procedure......................................................................15
A - Turning the oven on ..................................................................15
Manual switch-on ........................................................................15
Programmed switch-on ...........................................................15
B - Setting the preheating..............................................................16
Setting parameters in manual mode...............................16
Using of a previously stored program.............................17
C - Starting pre-heating or cooking .........................................17
Creating - modifying cooking programs permanently ....17
D - Activating an end-of-cooking signal (buzzer)............18
E - Starting cooking ............................................................................19
F - Switching the light on (optional)........................................19
G - Opening/closing the chamber steam bleed valve ............19
H - Switching the oven off .............................................................19
The control panel must be used only with dry
and clean ngers.
Continuous and prolonged pressing of the “+” and “-”
keys increases or decreases the value quicker.
DMODEL
USING D MODELS
3

15
A
C
B
B2x2
B1x1
B
Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
Using D models
Use guided procedure
The oven can be switched on:
• manually: switching the oven on when it must be used it
is necessary to wait at least an hour for the oven to preheat
and get the right temperature.
See chap. “MANUAL SWITCH-ON” on page 15
and Fig.15.
• programming it: setting the number of hours missing to
the next switch-on the oven will switch on automatically.
See chap. “Programmed switch-on” on page 15
and Fig.16.
• automaticallyusing a clock or SMS (with external modules
not supplied by the Manufacturer).
The start of a preheating or cooking cycle can be carried out:
• manually the user manually sets the parameters of the
chamber temperature, top power, bottom power. The values
entered are not stored and must be reset each time the pow-
er is turned on.
See chap. “Setting parameters in manual mode”
on page 16 and Fig.17.
• using previously stored programs the user must choose
the recipe that best suits the product to be cooked. If, during
the pre-heating or cooking cycles, you change the parame-
ters of the selected recipe (e.g. the temperature is increased),
the changes will affect only the cooking in progress and
will not change the original recipe (temporary effect).
See chap.“Use of a previously stored programme”
on page 17 and Fig.18.
ATURNING THE OVEN ON
MANUAL SWITCHON
Fig.15.
Press the ON/OFF key: the oven turns on displaying the parame-
ters of the last programme used before switch-off.
• the display
A
shows the percentage of the top elements
(top power) set for the program in use;
• the display
B
shows the current temperature in the cook-
ing chamber (e.g. 25 °C - 77 °F); to display the temperature
set by the programme (e.g. 320 °C - 608 °F ) press the
B1
key once (the temperature led will turn on ); to know the
name of the programme you are using, press quickly the same
key once more
B2
(the programme led will turn on);
• the display
C
shows the percentage of the bottom ele-
ments (bottom power) set for the program in use.
PROGRAMMED SWITCHON
The programmed switch-on function is very useful be-
cause the oven can be already hot, and therefore ready to
cook, when the restaurant is opened. The oven is fitted
with a “countdown” function for automatic switch-on.
Fig.16.
1With the oven o, press the
CLOCK key;
2while the display is flashing B
, using the “+” or “-” keys, set
the desired time (maximum limit 99.5 that is 99 hours and
50 minutes, in the example 02.2 = 2 hours and 20 min.).
3When the display stops flashing, B
the set value will be
stored, the other two displays will switch off and the count-
down will start; the LED flashing
O
shows that the func-
tion is active.
At the end of the programmed time, the oven switches on
and displays the parameters of the last program used before
switch-off.
If you wish to stop the“programmed switch-on”function, press
the CLOCK key or the ON/OFF key.
MANUAL SWITCH-ON
pressing the key
twice, the name of the pro-
gramme in use is displaye:
Display Bshows the
current temperature in the
chamber:
pressing the key
once, the temperature set
for the program in use will
be displayed:
USING D MODELS
Fig.15.

16
1
O
B
B
2
B
3
2
A
B
C
1
1
2
C
2
2
2
A
B
1
1
2
A
C
1
A
B
C
1
1
2
2
1
1
2
B
C
top power
setting
bottom power
setting
setting the
chamber temperature
Using D models
BSETTING THE PREHEATING
Preheating must have the same cooking parameters as the reci-
pe to be used (see table on page 8, preheating information).
It must be carried out without products in the cooking chamber
and takes about an hour for the oven to be ready for cooking. As
already explained, preheating and cooking can be set manually
or using previously stored programs:
chap. “Setting parameters in manual mode” on page 16
chap. “Use of a previously stored programme” on page 17
SETTING PARAMETERS IN MANUAL MODE
Fig.17.
The user can set the parameters of the chamber temperature,
top power, bottom power manually.
The values entered are not stored and must be reset each time
the power is turned on.
Proceed as follows:
• SETTING THE TOP POWER
1
enter the mode pressing the
A
key;
2
it will be possible to change the displayed value using the
"+" and "-" keys while the display is flashing.
The value will be programmed when it stops flashing.
• SETTING THE CHAMBER TEMPERATURE
1
enter the mode pressing the
B
key: the temperature
LED switches on;
2
it will be possible to change the displayed value using the
"+" and "-" keys while the display is flashing.
The value will be programmed when it stops flashing.
• SETTING THE BOTTOM POWER
1
enter the mode pressing the
C
key;
2
it will be possible to change the displayed value using the
"+" and "-" keys while the display is flashing.
The value will be programmed when it stops flashing.
PROGRAMMED SWITCH-ON
SETTING THE
PARAMETERS
MANUALLY
Fig.16. Fig.17.

17
A
C
B
3
x2
1
2
Fig.18.
Fig.19.
Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
Using D models
Creating - modifying cooking programs
permanently
Fig.20.
To set and modify the parameters of the stored programs “per-
manently”:
1With the oven switched o, keep key pressed for 4
seconds (all displays light up).
2Press the key again ;the display B
shows the program
being worked on and the program LED lights up.
3Using the keys “+” and “-”, scroll the programs until you find
the one you wish to change
Fig.21.
When the display
B
shows the program you wish to change,
you can vary its parameters acting as explained below. Careful,
go from one setting to the other while the displays are flashing.
If you wait too long, the displays switch off and you exit pro-
gramming (the changes made are saved anyway).
• SETTING THE TOP POWER
1
enter the mode pressing the
A
key;
2
it will be possible to change the displayed value using the
"+" and "-" keys while the display is flashing.
• SETTING THE CHAMBER TEMPERATURE
1
enter the mode pressing the
B
key: the temperature
LED switches on;
2
it will be possible to change the displayed value using the
"+" and "-" keys while the display is flashing.
• SETTING THE BOTTOM POWER
1
enter the mode pressing the
C
key;
2
it will be possible to change the displayed value using the
"+" and "-" keys while the display is flashing.
USE OF A PREVIOUSLY STORED PROGRAMME
Fig.18.
1Quickly pre
s s the key twice: the programme led
turns on, the display
B
shows the programme in use (e.g.
P11) while the displays
A
and
C
show the percentages
of the elements set in the programme.
2If you wish to know also the temperature set for the displayed
program, press key (the temperature LED will switch on
). To display the name of the program again, press key .
3To select a different program, when the display
B
shows
the name of the program being used (e.g. P11), press the
keys “+” and “-” to scroll the list of the 99 available programs.
CSTARTING PREHEATING OR COOKING
After manually setting the parameters or viewing the desired
program on the display, the oven immediately starts heating
without having to do anything else.
Fig.19.
If the HEATING ELEMENTS LED is on, the heating elements are ac-
tive to bring the oven up to temperature.
If the HEATING ELEMENTS LED is off, the oven has reached the set
temperature and is ready for cooking.
If, during coo ki ng, it is necessary to modify the parameters of
the displayed program
B
, act as explained in Fig.17.
The changes made will affect only the program in progress
and not the original recipe (temporary effect). To modify the
original recipe permanently, see page 17;
heating element LED
Pressing the key changes
the display between:
temperature set for the pro-
gram being used
and
name of the program being
used.

18
A
C
B
3
1
2
4 sec.
B
1
2
2
A
B
C
1
1
2
C
2
2
A
B
1
1
2
A
C
1
A
B
C
1
1
2
2
1
1
2
B
C
Fig.20. Fig.21. Fig.22.
Using D models
DACTIVATING AN ENDOFCOOKING
SIGNAL BUZZER
If you wish, you can enable a buzzer that will go off when the
set time expires.
Fig.22.
1With the oven on press the
CLOCK key;
2Set the desired time using the “+” or “-” keys.
The display
B
shows after how much time the buzzer will go off (e.g. 01.1 that
is 1 minute and ten seconds).
After setting it, the countdown starts, at the end of which a buzzer
will sound to highlight the end of cooking.
To stop the buzzer, press the CLOCK key.
Warning: the oven continues heating when the
buzzer goes o!
Pressing the key changes
the display between:
temperature set for the pro-
gram you wish to change
and
name of the program you
wish to change.
top power setting
chamber temperature setting
bottom power setting
Go from one set-
ting to the other
while the dis-
plays are flash-
ing. If you wait
too long, the
displays switch
off and you exit
programming.
(the changes
made will be
saved anyway)
To exit the settings and save your changes, wait for the displays
to go off or keep the key next to the display
B
pressed
until all displays go off.

19
2
1
Fig.23.
Fig.24.
Fig.25.
Fig.26.
Ed. 1022 - 70702532 REV02 Donatello Use and maintenance CP
ESTARTING COOKING
Fig.23.
Once preheating is complete, you can start cooking and bake
the products using personal protection equipment (e.g. gloves)
and tools suitable for contact with food and made of material
resistant to high temperatures (e.g. steel).
For optimal results, always adhere to the oven capacity de-
clared by the Manufacturer and position the products to be
cooked evenly in the cooking chamber.
During cooking, it is always possible to change any value by
acting as usual. If a pre-set program is being used the changes
made will affect only the cooking in progress and not the
original recipe (temporary effect).
To modify the original recipe permanently, see page 17.
During cooking, the heating element LED may switch back
on; this means the elements have come back on to keep the
set temperature constant.
FSWITCHING THE LIGHT ON OPTIONAL
Fig.24.
With the oven both off and on, the light can be switched on
acting on the LIGHT key, as required. Press the same key to
switch it off.
GOPENING/CLOSING THE CHAMBER STEAM
BLEED VALVE
On the front left of the oven there is a valve that opens and
closes the steam bleed valve: this is used to maintain in the
cooking chamber the humidity level most suitable for the type
of product to be cooked.
Fig.25.
To open the valve and get the steam out of the chamber, pull
the valve outwards “1”. To close it again, simply push the valve
to the initial position “2”.
HSWITCHING THE OVEN OFF
Fig.26.
Pressing the ON/OFF key, the oven turns off.
When it is switched on again, the oven will repeat the last pro-
gram used before switching off, without the changes made
manually during cooking (temporary changes).
Using D models

20
OFF
A
B
D
E
C
x3
Fig.27. Fig.28.
Warnings
Before any cleaning, it is necessary to switch o the
power to the appliance (acting on the system switch)
and wear suitable personal protection equipment (e.g. gloves,
etc.). The user must carry out only routine maintenance, for ex-
traordinary maintenance, contact a Service Centre requesting
service from an authorised technician. The Manufacturer war-
ranty does not cover damages due to negligent or incorrect
maintenance or cleaning (e.g. use of unsuitable detergents).
Any cleaning must be carried out with the oven
completely cold and wearing adequate personal
protection devices (e.g. gloves, etc.).
When cleaning any part or accessory do NOT use:
• abrasive or powder detergents;
• aggressive or corrosive detergents (e.g. hydrochloric or sul-
phuric acid, caustic soda, etc,). Caution! Never use these sub-
stances also when cleaning the substructure/floor under the
appliance or its base;
• abrasive or sharp tools (e.g. abrasive sponges, scrapers, steel
brushes, etc.);
• steamed or pressurised water jets.
It is best to have a Service Centre perform maintenance
and inspection on the appliance at least once a year to en-
sure top working and safety conditions.
Keep the vents of the electrical compartment clean and clear.
Oven cleaning
CLEANING THE EXTERNAL STEEL PARTS
Use a cloth dampened with hot soapy water and end with rins-
ing and drying.
CLEANING THE GLASS
Clean any glass with a soft cloth and special glass detergent.
CLEANING THE DISPLAY
Clean the display with a soft cloth and a little detergent for del-
icate surfaces. Avoid using considerable quantities of product
since any infiltration may damage the display.
Avoid also using very aggressive detergents that may damage
the material the display is made of (polycarbonate).
CLEANING THE REFRACTORY SURFACE
On the refractory surface, there are normally some food res-
idues (e.g. fat, food residues, etc.) that must be removed fre-
quently for health and safety reasons.
Remove the coarser food residues with a natural fibre brush;
then, if necessary, remove the refractory bricks of the cooking
surface as shown in the figure and suck the carbonized resi-
dues accumulated under them on the bottom of the oven with
an ash extraction bin.
Never use liquids to clean the refractory surface.
While reinserting the bricks, be careful not to
pinch your ngers.
Replacement refractory bricks can be obtained from the
Manufacturer.
If manual cleaning is not enough, use the PYROLYSIS function,
see page 21
MAINTENANCE AND CLEANING
4