Diamond FMEL461 Specification sheet

Mod: DGV-1111/P
Production code: E2 CDA-111G CR 12DI 47
01/2019

EN CONVECTION OVENS
INSTRUCTIONS FOR USE AND MAINTENANCE
B02.0028.00
NG-UA-005EW CDA-211E
NG-SA-005EW CDA-220E
NG-DA-005EW CDA-107G
NG-UA-007EW CDA-111G
NG-SA-007EW CDA-207G
NG-DA-007EW CDA-211G
NG-UA-012EW CDA-220G
NG-SA-012EW PDA-004E
NG-DA-012EW PDA-005E
NG-UA-005G PDA-006E
NG-SA-005G PDA-007E
NG-DA-005G PDA-010E
NG-UA-007G PDA-012E
NG-SA-007G CDA-120E
NG-DA-007G PDA-004G
NG-UA-012G PDA-005G
NG-SA-012G PDA-006G
NG-DA-012G PDA-007G
CDA-107E PDA-010G
CDA-111E PDA-012G
CDA-207E CDA-120G
RUA-105E
RUA-110E
RUA-115E
RDA-105E
RDA-110E
RDA-115E
PFE-52/P
PFE-122/P
PFG-52/P
PFG-122/P
DFV-511/N
DFV-1011/N
DFV-1511/N
L105-DAE CDA-107G
L105-DAG CUA-111E
L107-DAE CUA-111G
L107-DAG CDA-111E
L112-DAE CDA-111G
L112-DAG CUA-207E
L604-DAE CUA-207G
L604-DAG CDA-207E
L606-DAE CDA-207G
L606-DAG CUA-211E
L610-DAE CUA-211G
L610-DAG CDA-211E
L004-DAE CDA-211G
L004-DAG CUA-120E
L006-DAE CUA-120G
L006-DAG CDA-120E
L010-DAE CDA-120G
L010-DAG CUA-220E
CUA-107E CUA-220G
CUA-107G CDA-220E
CDA-107E CDA-220G
FMEL461
FMEL661
FMEL1061
DGV-711/P
DGV-1111/P
EN INDEX
USE AND MAINTENANCE
4.0 Description of the control panel
components
4.5 Starting the oven
4.6 Turning the oven o
9.0 Maintenance
9.1 What to do in the case of a
breakdown or non use
10.1 Remedies to cooking hitches

4
USE AND MAINTENANCE
INSTRUCTIONS FOR A SAFE USE OF THE OVEN
• Ensure the oven is on a stable position and safety devices installed upstream are ecient.
• Always use adequate protection gloves to introduce or pull out the trays.
• Always pay maximum attention to the oor, that due to cooking steam could be slippery.
• In order to avoid burns, never use trays or containers with liquids or uids over a level that can be easily
controlled at sight.
• Don’t put trays or other kitchen tools on the oven.
• Periodically have a check with technical service and replace eventual damaged parts, that could alter the
proper functioning of the oven or be a danger.
• Often clean the oven following the instructions stated in this manual.
MAX. FOOD LOADING
Number of trays Max. food loading Number of trays Max. food loading
4 x 2/3 GN 8 kg 10 x 1/1 GN 30 kg
4 x 460x340 8 kg 10 x 60x40 30 kg
4 x 1/1 GN 13 kg 11 x 1/1 GN 33 kg
4 x 60x40 13 kg 12 x 1/1 GN 35 kg
5 x 1/1 GN 16 kg 12 x 60x40 35 kg
5 x 60x40 16 kg 15 x 1/1 GN 44 kg
6 x 1/1 GN 18 kg 20 x 1/1 GN 60 kg
6 x 60x40 18 kg 7 x 2/1 GN 40 kg
7 x 1/1 GN 20 kg 11 x 2/1 GN 60 kg
7 x 60x40 20 kg 20 x 2/1 GN 120 kg
For a correct comprehension of the terminology used in the following paragraphs, we underline that cooking
phase is the period of time in which the oven carries out one of the following cooking modes:
Convection hot forced air
(all models)
(temperature range between 50 - 270°C)
Combination hot forced air and steam
(models convection with steam and combi with direct steam)
(temperature range between 50 - 270°C)
Steam
(models combi with direct steam)
(temperature range between 50 - 100°C)
Manual humidication
(models convection with humidication)
EN

5
EN
4.0 CONTROL PANNEL COMPONENTS DESCRIPTION
Humidity
OFFOFF
Convection with humidication Convection with steam Combi with direct steam
ACooking chamber thermostat. Temperature range between 50 - 270 °C
BPilot light cooking chamber heating ON
CTimer. Adjustment from 0 to 120 minutes or uninterrupted working.
DPilot light timer ON
GManual humidication button (models convection with humidication)
HSteam regulation (models convection with steam)
LCycle selector knob
MPilot light oven power supply ON
NPilot light steam generation ON
4.5 STARTING THE OVEN
Ensure that water supply are turned on and that the electricity supply is switched on.
Select the cooking time with the timer (C) that goes up to a maximum of 120 minutes; for longer cooking
times, select the (∞) nonstop position. When the timer is on and the door is closed the cooking cycle starts
together with the electric fan, heating and steam generation, if selected.
When the set time is nished a buzzer signals that cooking is nished and all the functions stop.
When selecting the cooking time always remember the time needed to pre-heat the oven.
It’s a good practice to observe this caution before introducing the food to be cooked in the oven.
4.5B Cooking chamber preheating
It is always advisable to pre-heat the oven before cooking food.
The time needed to heat the oven should be set taking into account that in the hot air convection cycle it takes
about 10 minutes to reach 220°C.
Having selected the desired time and temperature, switch the oven on without food inside.
At the end of the set time the ring signals that cooking can start.
In the steam cycle it is always advisable to preheat the oven, turning the steam adjuster knob round to MAX,
for 10 minutes without opening the door.

6
4.5C Release valve
All models are equipped with this system, which regulate the humidity
inside the cooking chamber.
In models Combi with direct steam, the steam relief valve can be ope-
ned and closed by rotating the knob A in the picture.
4.6 TURNING THE OVEN OFF
The oven is turned o by turning the cycle selector knob round to position 0.
9.0 MAINTENANCE
It is compulsory to turn the main switch o and close the water on-o valve, both installed upstream from the
oven before servicing it.
The oven should be cleaned at the end of each working day, using specic products only.
9.0A Cleaning of external oven parts
All external stainless steel parts should be:
1 - cleaned with clear, soapy water;
2 - rinsed with water;
3- dried thoroughly.
It is absolutely forbidden to use scrapers, metal soap pads and other common steel tools as they could besides
scratching the surface, deposit iron particles that, oxidizing would cause rust to form.
DO NOT WASH THE APPLIANCE WITH JETS OF WATER
DO NOT USE PRODUCTS TO WASH THE STAINLESS STEEL PARTS, WHICH CONTAIN CHLOR (BLEACH,
CHLORINE ACID) EVEN IF WATERED DOWN.
9.0B Cooking chamber cleaning
The oven cooking chamber must be cleaned from residues of food and fat at the end of each cooking process.
Proceed as follows:
1. Heat the oven at a temperature of 80-90°C in steam mode to soften the dirty.
2. Vaporize the internal part of the cooking chamber with a specic detergent suitable for stainless steel.
3. Rinse with a lot of water using a sponge or a hand shower.
ANY RESIDUES OF DETERGENT COULD DAMAGE THE PARTS IN STAINLESS STEEL WHEN THE COOKING
CHAMBER WILL BE HEATED UP.
The fan must be kept clean to avoid grease and fat from depositing on the blades causing motor revolutions to
decrease leading to a reduction in the ow of air and dangerous mechanical stress to the motor itself.
9.1 WHAT TO DO IN CASE OF A BREAKDOWN AND/OR EXTENDED PERIOD OF NON USE
If the oven does not work properly, breaks down or if the safety thermostat triggers, switch the oven o, discon-
nect the electricity and water supply and notify the technical assistance service.
All work of installation, maintenance and repairs should be carried out exclusively by qualied and
authorized personnel.
EN

7
EN
Convection cooking with 0% humidication: this method, commonly called “Convection”, is indicated for
all types of cooking where you want to get dry and crispy food. To achieve this result it is advisable to open the
release valve to help the exhaust of steam from the cooking chamber.
Convection cooking with humidication: this method, commonly called “combined” is indicated for all types
of cooking where you want to get soft and juicy food
Steam cooking: with this system, you can achieve
cooking very similar to the boiling in water.
Steam with no pressure ensures even and delicate
cooking, and food loses almost no vitamins and min-
eral salts.
Cooking times are much shorter compared to those
when water is used.
We always recommend using the perforated G.N. tray so that, when cooking has nished , there is no water on
the bottom of the tray.
If you need to use the cooking liquid you can put an ordinary G.N. tray underneath.
10.1 REMEDIES TO COOKING HITCHES
If cooking is uneven:
Check that there is at least 3 cm between the food cooking and the tray above it: if there is less space it will not
allow correct ventilation of the food to be cooked.
• Make sure that the foods to cook are not against each other which would prevent correct ventilation between
them.
• Cooking temperature might be too high, try with a lower temperature.
• The preheating has not been eected. If you introduce the products with cold cooking chamber, it will take a
much longer time to reach the selected temperature than the one requested by preheating. During this phase
the ventilation and the temperature inside the cooking chamber could not be uniform and produce therefore a
loss of cooking uniformity.
• Frozen food has been introduced in the oven. In this case it’s advisable to the food at a temperature of 40-50
°C and then proceed with cooking.
• The oven drain could be obstructed and alter the ventilation inside the cooking chamber.
• The door gasket could not be steam tight. The steam coming out from the door could alter the ventilation.
If the food is dry:
• Reduce cooking time.
• The temperature must be adequately lowered.
• Remember that the lower the temperature is the less weight will be lost.
• The combined cycle for a humidity rich cooking environment was not selected.
• The food was not greased with oil or juices before it was put in to cook.
10.0 COOKING TIPS
To obtain the best results, we advise to use GAS-
TRONORM trays, available in dierent models and
materials according to the type of cooking.
It’s fundamental always to leave an interspace of
3 cm at least between the food to be cooked and
the upper tray for a good air circulation.
The height of the food should be similar to the height of the trays. Very low lays of food in trays of 65 and 80 mm
can cook in a non uniform way.
It is advisable to avoid the food to be cooked overows from the pan , or in case this is not feasible, avoid placing
the pan on the top oor to that aected by the situation described.
Cooking of dierent food can be performed simultaneously at the same temperature , avoiding the overlapping
of avors, placing the products with stronger avor always on the top of the cooking chamber and the release
valve must to be open.
For an optimal cooking temperature you must take into consideration the following rule: select a lower tempera-
ture of about 20 % compared to the one set in traditional static ovens without ventilation.
The forced ventilation system, of which this oven is equipped, ensures cooking in reduced time.