Garbin G STARTER PICCOLO User manual

Carefully read the following instructions before installing and starting the equipment.
i
G STARTER
PICCOLO BRAVO DELIZIOSO SUPERIORE
ELECTRIC CONVECTION OVENS
EN
INSTRUCTIONS FOR THE INSTALLATION,
USE AND MAINTENANCE

1 - Introduction
1.1 Reference guide
1.2 General remarks
1.3 Technical characteristics
1.4 Handling, transportation and unloading
1.5 Compliance with the standards and directives
2 - Instructions for installation and maintenance
2.1 Place of installation and placement
2.2 Power and water supply connection
2.3 Safety devices
2.4 Diagnosis of certain faults
2.5 Replacement of certain components
3 - Instructions for use
3.1 Preliminary remarks
3.2 Control panel and brief instructions
3.3 Cleaning and ordinary maintenance of the oven
3.4 Cooking advice
4 - Digital oven programming
4.1 User interface
4.1.1 Function keys
4.1.2 Display Icons
4.1.3 Display
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4.2 Manual operation
4.2.1 Setting temperature values
4.2.2 Setting cooking time values
4.2.3 Manual humidication during cooking
4.2.4 Execution of a cooking cycle in manual mode
4.3 Programmed operation
4.3.1 Storing a new program
4.3.2 Setting temperature values
4.3.3 Setting cooking time values
4.3.4 Setting of steam
4.3.5 Cooking steps in a program
4.3.6 Accessing an already stored program
4.4 Automatic preheating
4.4.1 Disabling automatic preheating
4.5 Other functions
4.5.1 Opening and closing the oven door
4.5.2 Intervention reverse fans
4.6 Signals and alarms
4.7 Absence of voltage
4.8 Hidden menu
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1 - INDEX

1 - INTRODUCTION
4
We thank you for the trust you granted us when you purchased our
product and advise you to carefully read this guide before using the
ovens.
This document contains all the information you need for the correct
use and maintenance of the oven.
The purpose of this guide is to allow the user, most of all the direct
user, to take all the measures and prepare all the equipment and the
necessary materials for a safe and long-lasting use of the oven.
This guide must be consigned to the person in charge of its use who
shall keep it in a suitable place, in order to make it available for consul-
tation and for the ordinary maintenance of the oven. In case the oven
is resold, the guide must be consigned together with it.
This guide is also intended to be used by the technician when per-
forming commissioning and extraordinary maintenance operations.
The intended use and available congurations of the machines are
the only ones approved by the producer; do not attempt to use the
machines in a way which would not comply with the indications sup-
plied by the producer.
The intended use indicated is only valid for machines having full
structural, mechanical and system eciency.
The producer refuses to accept any liability deriving from improper
use or use by untrained personnel, from ‘do-it-yourself’ changes or
repairs performed by unauthorized personnel and from use of non-
original spare parts or non-specic for the oven model.
1.1 Reference guide
Also please pay attention to the text in bold, with LARGER or under-
lined fonts, because they refer to particularly important information
or operations.
The guide must be kept until the nal disposal of the machine in an
adequate place, making sure it is always available for consultation in
its best conservation state. In case of loss or deterioration, the substi-
tute document will have to be requested directly to the producer or
the reseller.
1.2 General remarks
• Carefully read the instructions contained in this guide in order to get
to know the things to watch out for when performing:
- the installation of the oven;
- its maintenance;
- its best use.
• These machines will have to be exclusively destined to the use for
which they have been expressly designed and that is for cooking or
heating food; any other use is to be considered improper and there-
fore dangerous.
• The oven is intended for professional use and must be used by qua-
lied personnel.
• Before exiting the premises of the producer, these machines were
tested and calibrated by expert specialized personnel in order to gua-
rantee the best operation results.
EN

Failure to observe these fundamental rules may compromise
the safety of the oven and therefore cause damage to the user.
The producer company declines all responsibilities in case of
failure to observe the norms contained in this guide, both by
the user and the technician in charge with the installation and
no potential incident or damage caused by such non complian-
ce can be attributed to it.
The producer declines all responsibility for potential inaccura-
cies contained in this manual caused by transcript or printing
errors.
Furthermore it reserves the right to make the product changes
it considers useful or necessary, without compromising the es-
sential characteristics of the product.
1 - INTRODUCTION
• The installation and/or all repairs or calibration that might become ne-
cessary must be performed with maximum diligence and attention by
qualied personnel.
For this reason we advise you to always contact the Dealer who sold
you your machine and make sure you specify the issue, the model and
the serial number of your oven.
• In case of repair and/or replacement of components, extraordinary
maintenance, fault or malfunction, contact only authorized personnel
indicated by the producer since only they have the necessary professio-
nal qualications.
• Only use original spare parts.
• Before the installation, make sure the power and water distribution va-
lues are compatible with the values indicated in the technical data tag.
• The electrical safety of the oven is ensured by means of a connection
to an ecient grounding system (it is reminded that it must be periodi-
cally inspected) and it complies with the National and local regulations
in force.
• The operation and supervision of the oven during its use must be en-
trusted only to specically trained people.
• Avoid installing the oven next to heat sources such as: deep fryers,
open res, etc.
• Do not obstruct the exhaust openings for any reason, do not prevent
the dispersion of heat and do not obstruct the steam exhaust of the
oven.
• Ask the installer for instructions for the correct use of water softener/
decalcier.
(Warning: a awed procedure of regeneration of the resins may
cause corrosion of the equipment).
• Before starting it for the rst time it is necessary to perform thorough
cleaning of the oven:
- externally it must be cleaned only with a wet piece of cloth;
- the inside of the cooking chamber must be cleaned with water;
- under no circumstances can wire wool be used to clean the oven.
5
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Oven model PICCOLO BRAVO DELIZIOSO SUPERIORE
Dimensions HxWxL 550 x 600 x 640 mm 640 x 600 x 640 mm 540 x 720 x 780 mm 650 x 720 x 780 mm
Electric power 2,6 kW 3,4 kW 4,2 kW 6,9 kW
Power source 230 V ~
50/60 Hz
230 V ~
50/60 Hz
380 V ~
50/60 Hz
380 V ~
50/60 Hz
Type of electric cables H05RN-F
3x1,5 mm2
H05RN-F
3x1,5 mm2
H05RN-F
3x1,5 mm2
H05RN-F
3x1,5 mm2
Weight 29 kg 46 kg 61 kg 71 kg
Number of trays 3 4 3 4
Number of fans 1 1 1 2
Positioning On counter-top
or on rack
On counter-top
or on rack
On counter-top
or on rack
On counter-top
or on rack
Water intake 3/4” 3/4” 3/4” 3/4”
Water pressure 200÷300 kPa
(2÷3 bar)
200÷300 kPa
(2÷3 bar)
200÷300 kPa
(2÷3 bar)
200÷300 kPa
(2÷3 bar)
Water hardness 7-11 °F 7-11 °F 7-11 °F 7-11 °F
Insulation class III I
IP degree of
protection IPX1 IPX1 IPX1 IPX1
Control panel Electromechanical
Digital
Electromechanical
Digital
Electromechanical
Digital
Electromechanical
Digital
You are advised to check whether the supply corresponds to
the specications of the order. You are advised not to trail or
tilt the oven for any reason.
The oven must be lifted perpendicularly to the oor, moved
horizontally, placed perpendicularly to the oor.
1.5 - Compliance with the standards and directives
• The ovens comply with the safety provisions and requirements indi-
cated in the following European Directives and their associated spe-
cic norms:
- European Machinery Directive 2006/42/EC as amended
- European Low Voltage Directive 2006/95/EC as amended (standard
EN 60335-1 and EN 60335-2)
- Electromagnetic Compatibility Directive 2004/108/EC as amended
(standard EN 50165, EN 55014, EN 50366, EN 61000-4)
Following the conformity with the above-mentioned standards, the
producer declares that his products comply with the European legisla-
tion in force and therefore are provided with the appropriate mar-
king that allows their sale in the European states.
Furthermore the noise emission of the functional components does
not exceed 70 dB (A).
1 - INTRODUCTION
6
1.3 Technical characteristics
1.4 - Handling, transportation and unloading
The packaging of the oven is produced by the company in compliance
with the stipulated agreements or, however, depending on the Country
of destination or the transportation means used.
After the installation, the packaging may be used again or disposed of
in accordance with the regulations in force in the Country of the buyer.
The ovens must be transported in their packaging close to the installa-
tion place.
For all the lifting and handling operations of the oven or of its autono-
mously transported components, please refer to specialized personnel.
The material that is shipped is accurate-
ly controlled before being delivered to
the shipping agent. Upon reception of
the oven, make sure that it hasn’t been
damaged during transport or that the
packaging has not been tampered with
and there has been no consequent re-
moval of components from the inside.
In case of detection of damages or mis-
sing parts inform the carrier and the
producer immediately producing pho-
tographic documentation.
Fig.1
EN

CAUTION
The installation and ordinary or extraordinary maintenance of
the oven must be performed exclusively by authorized techni-
cians or, however, by qualied personnel in compliance with
the safety regulations and/or local provisions in force.
FOR THE EXECUTION OF THESE OPERATIONS IT IS INDISPENSA-
BLE TO BE IN POSSESSION OF ALL THE NECESSARY MEASURE-
MENT TOOLS IN PERFECT WORKING EFFICIENCY AND PERIODI-
CALLY CALIBRATED (see Paragraph 1.3).
The producer declines all responsibility in case of failure to
observe these obligations.
Guarantee a distance of at least 30 cm from the ceiling if it is
made of combustible material or if it is not thermally insulated.
Fig. 3
2 - INSTRUCTIONS FOR INSTALLATION AND MAINTENANCE
MIN: 100mm
MIN: 300mm
MIN: 100mm
2.1 Place of installation and placement
Fig. 2
2.2 Power and water supply connection
Connection to power grid
The connection to the power supply grid must be performed in accor-
dance with the international, national and local regulations in force.
Make sure, before connecting the oven, that the voltage and frequency
of the grid correspond to the values indicated on the technical data tag
of the oven (gure 3) placed on the backside of the oven.
It is reminded that a variation of the maximum voltage of ±10 % is ad-
mitted.
The oven must be permanently connected to the power grid with a ca-
ble no less than H05RN-F type (heavy duty poly-chloroprene rubber)
or higher with the section of the leading wires based on the maximum
charge absorbed (see paragraph 1.3).
Between the oven and the power grid there must be a general omnipo-
lar switch with a contact distance of at least 3mm, with a capacity close
to the load and equipped with the appropriate protection devices.
It is necessary to provide the appropriate automatic dierential protec-
tion devices, able to guarantee protection against direct and indirect
contact with the live parts and the ground fault currents in accordance
with the applicable Regulations; the maximum leakage current admit-
ted is of 1 mA/kW. 7
EN

CAUTION!
All potential reactivation operations must be performed by
specialized technical personnel after the elimination of the cau-
ses of interruption.
2 - INSTRUCTIONS FOR INSTALLATION AND MAINTENANCE
8
This switch must be installed in the permanent electrical system of
the room where the oven is installed and in close proximity to the
oven itself so that operators have easy access to it.
For the dimensions of the power supply line, of the general switch
and the cable refer to the data given in the technical data table (see
paragraph 1.3).
In order to connect or replace the power supply cable to the ter-
minal box of the oven proceed as follows:
1) Connect the terminal box placed on the backside of the oven to
the wires of the electric cable, as indicated in the illustrated electrical
diagram.
Make sure the yellow/green grounding wire is longer than the others
(phase and neutral) of about 3 cms so that in case of pulling it is
going to be the last one to break loose guaranteeing the security of
the protection against electric shock.
2) Block the cable and close the lid of the terminal box.
Grounding
The oven must be connected to an ecient grounding system.
The yellow/green wire of the supply cable must be secured in the
clamp marked with the grounding symbol
The oven must be included in an equipotential system the connec-
tion of which will have to be performed with a cable having a mini-
mum section of 10 mm2 connected to the clamp marked with the
symbol placed on the backside of the oven.
Connection to water supply grid
Connect the water supply tube to the 3/4’’ connection piece of the
oven (X- Fig. 4).
The supply pressure admitted is minimum 200 kPa, maximum 300 kPa.
2.3 - Safety devices
The oven is equipped with the following protection and safety
devices:
• Cabinet safety thermostat (if present): in case of overheating of the
cooking cabinet, it intervenes by cutting o the chamber heating.
The safety thermostat (F1 - Fig. 5) may be reactivated only in manual
by pressing the red button after having removed the front panel in
order to reach the component. Before executing the operation make
sure you have disconnected the power supply.
• Door switch that interrupts the operation of the oven when the door
is opened: both the heating system and the cabinet ventilation fan
motor.
• Protection grilles preventing access to the moving parts of the coo-
king cabinet.
EN

X
Fig. 4
2 - INSTRUCTIONS FOR INSTALLATION AND MAINTENANCE
Fig. 5
F1
Type of fault Possible causes
• Incorrect temperature setting.
• Intervention, if present, of the safety
thermostat (F1)
• Control thermostat is faulty.
• Resistor meter (if present) is faulty.
• Wires of cable to the resistors are di-
sconnected.
• Door is not properly closed.
The heating of the cooking
chamber does not start.
The thermostatic control of
temperature is not correct.
The ventilation fan motor
does not work.
The humidication function
is incorrect (insucient or
excessive).
• Control thermostat is faulty.
• Bulb of the thermostat is faulty or o
socket.
2.4 - Diagnosis of certain faults
9
EN
• Cable wires are disconnected.
• Capacitor is faulty.
• Foreign body blocking the fan.
• Door is not properly closed.
• The water supply from the water
grid is not correct.
• The solenoid valve is faulty.
• The pressure reducer is obstructed.

2.5 Substitution of certain components
CAUTION!
The substitution and regulation of components are operations
of extraordinary maintenance and therefore they must be per-
formed by an authorized technician.
Before starting any repair or maintenance action the general
switch must be disconnected in order to cut o the power sup-
ply to the oven.
Close the water supply faucets.
A
B C
Fig. 6
A
Fig. 7
2 - INSTRUCTIONS FOR INSTALLATION AND MAINTENANCE
10
Removal of door
The hinges (A) are equipped with two mobile staples (B) that clasped
to the sections of the hinges (C), when the door is completely open,
block them.
The door is lifted towards the outside carrying out then the two mo-
vements described (Fig. 6); in order to perform these actions hold the
sides of the door close to the hinges.
To reassemble the door, insert the hinges in their specially devised
slots.
Before closing the door remember to remove the two mobile staples
(B) that were used to clasp the 2 hinges.
Oven lamp
Unscrew the protection cap (A - Fig. 7) protruding inside the oven
and then reach the light bulb. After having replaced the light bulb,
re-assemble the protection cap (A).
Heating element
The resistor is removed by unscrewing, from inside the chamber, the
screws that block it; the electrical connections are accessible from be-
hind once the back panel is removed.
Oven fan
Once the back panel of the oven is removed, from inside the oven, remove
the pan support and the fan protection. Unscrew the central nut, if needed
also unscrew the lateral screws xing it on the crank shaft, which sets the fan
loose. Pull the fan out and unscrew the screws of the motor ange.
Gasket
Manually extract the gasket from its position and replace it with the new one
without using tools.
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3.1 Preliminary remarks
• The machine is intended for professional use and must be used by
trained personnel.
• The oven must be used exclusively to cook food; any other use is to
be considered improper.
It is strictly forbidden to wash the cooking chamber or the door
glasses with jets of cold water when their temperature is still
above 70 °C.
• The installation and all the extraordinary maintenance operations
must be performed only by authorized personnel possessing the ne-
cessary professional qualications.
It is advisable to have the oven checked on precise due dates.
For repairs only contact the authorized Service Centers and ask for use
of original spare parts.
• In case of fault or malfunction, disconnect the general power sup-
ply switch and close the water supply faucets placed upstream the
machine.
Contact the authorized Service Centers for repair.
The end user is bound to the sole ordinary maintenance of the oven, i.e.
the control of the general eciency of the oven and its daily cleaning.
Failure to observe these obligations causes disavowal of all
liability of the producer.
• Read carefully this guide because it contains important information
and indications related to the installation, use and maintenance sa-
fety.
Keep it in a safe place for further reference.
• Before starting the oven you must thoroughly clean the surfaces that
may come into contact with food.
• The parts marked with the following symbol reach high tempera-
tures.
3 - INSTRUCTIONS FOR USE
M3
M1 Cooking timer control knob
M2 Thermostat knob
M3 Steam button (humidication)
Turning the oven on and o
After having supplied power from the grid switch, the oven is turned
on by rotating the knob (M2) which turns on the light in the cooking
cabinet and the control light.
Opening the door while the oven is working is equivalent to the con-
trol knob; however, when the door is closed again the oven restarts
automatically.
Be cautious and possibly use protection gloves.
3.2 Control panel and instructions in brief
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M1 M2
Fig. 8
Fig. 9
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3 - INSTRUCTIONS FOR USE
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Adjusting the cooking temperature
The (M2) knob allows you to set the desired cooking temperature.
Adjusting the cooking time
The (M1) knob allows you to set the necessary time for your cooking.
The rotation of the knob starts the cooking cycle and activates the
rotation of the fan.
Anticlockwise rotation ( ) allows continuous operation.
Clockwise rotation allows you to set the desired cooking time up to a
maximum time of 60 minutes.
At the end of the cooking the (M1) Timer goes back to zero, turns o
the oven and the bell signals the end of cooking cycle.
3.3 Cleaning and maintenance of the oven
The ovens must be cleaned daily in order to guarantee their best fun-
ctionality, hygiene and performance. In case of fault, do not attempt to
solve the problem. Please contact the technical service center that will
take care of resolving the faults. Do not try to disassemble the machine;
all interventions must be carried out by specialized personnel.
For ordinary cleaning, perform the following operations observing
the instructions:
• before cleaning the oven, disconnect the power supply, turn o the
cold water faucet and let the oven cool down;
• proceed with daily cleaning of the stainless steel parts with luke-
warm water and soap or appropriate detergents, rinsing carefully
and drying thoroughly. Do not use detergents which contain chlorine
(bleach, hydrochloric acid, etc.) and avoid cleaning the stainless steel
surfaces with wire wool, brushes or scrapers.
• do not let food stagnate (above all acidic food such as salt, vinegar, le-
mon ...) on the STAINLESS STEEL parts because they might deteriorate;
• do not wash the machine on the outside with direct water bursts
because if water goes in it could limit the safety of the machine; only
use a wet cloth and then
dry the surfaces, eliminate potential dust residues or traces of protec-
tion of process oil;
• do not use corrosive substances (for instance muriatic acid) to clean
the oven support counter that might accidentally damage the lower
parts of the machine;
• it is recommended to use gloves for protection against the high tem-
peratures when handling trays or grids when extracted from the oven;
• ask, at least once a year, for the intervention of an authorized techni-
cian for a general inspection of the oven.
Cleaning the cooking chamber
At the end of the day and with the temperature of the chamber not
exceeding 50-60 °C start cleaning as follows:
• Remove the tray supports, being cautious not to hit the light bulbs,
in order to clean them separately;
• Spray a degreasing detergent adequate for food use inside the cham-
ber.
• Close the door and, in order to let the detergent act, wait for 15-20
minutes
• Clean the inside of the cabinet using a wet cloth.
• Start a cooking cycle at 150 °C in order to dry o the cooking cham-
ber.
EN

Preparation °C minutes Weight (Kg)
Starters
Oven baked lasagna 200-220 20-25 0,5
Oven baked pasta 200-220 25-30 0,5
Creole rice 200-230 20-25 0,5
Pizza 210-230 30-45 0,5
Meat
Roast beef 170-190 40-60 1-1,2
Roast veal 160-180 65-90 1-1,2
Roasted steer 170-180 65-90 1-1,2
Roast pork 160-170 70-100 1-1,2
Roast-Beef 180-190 40-45 1-1,5
Roast lamb 140-160 100-130 1,5
Roast chicken 180 70-90 1-1,2
Roast duck 170-180 100-160 1,5-2
Roast goose 160-180 120-160 3-3,5
Roast turkey 160-170 160-240 ~5
Roast rabbit 160-170 80-100 ~2
Roasted hare 170-180 30-50 ~2
Preparation °C minutes Weight (Kg)
Fish 160-180 --
Sweets (pastry)
Fruitcake 180-200 40-50
Ciambella cake 160-180 35-45
Tea cake 200-220 40-45
Sponge cake 200-230 25-35
Grape pie 230-250 30-40
Croissants 170-180 40-60
Strudel 160 25-35
Sweet cakes (small) 180-200 20-30
Apple fritters 180-200 18-25
Savoyard pudding 170-180 30-40
Savoy Biscuits 150-180 50-60
Toast 230-250 7
Bread 200-220 40
To ensure proper cooking it is recommended to preheat the
oven for approximately 12-15 minutes.
3 - INSTRUCTIONS FOR USE
3.4 - Cooking Advice
The following table contains the most important indications for
cooking some of the main dishes.
The cooking times recommended in this table are approximate.
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4 - DIGITAL OVEN PROGRAMMING
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4.1 - User Interface
4.1.1 - Keys function
1) ON/OFF key
A single touch allows turning the oven ON or OFF.
2) START/STOP key
With the oven ON, a single touch starts/ends cooking.
3) TIME key
With the oven ON, a single touch allows setting the cooking time.
4) DECREASE key
Decreases a value on display.
5) INCREASE key
Increases a value on display.
6) STEAM key
In program mode, you can set level of direct steam.
In manual mode, direct steam is activated for as long as the STEAM key
(6) is pressed.
7) STEPS (cooking steps) key
3 dierent cooking steps can be performed in programmed cooking.
8) RECIPES key
Allows storing a recipe or accessing one of the stored recipes. A total of
99 recipes.
EN P
F
P
3
2
1
START
STOP
°F
6
7
8
4 5
!
°C

4 - DIGITAL OVEN PROGRAMMING
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4.1.2 - Display icons
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9) TEMPERATURE icon
Stable red lit icon indicates the temperature value set by the user for
the cooking.
Intermittent red icon indicates the real temperature value inside the
cooking chamber.
10) CELSIUS icon
It indicates that the temperature reading is in Celsius degrees. Red color
is lit.
11) FAHRENHEIT icon
It indicates that the temperature reading is in Fahrenheit degrees.
Green color is lit.
12) CLOCK icon
When red lit, it indicates the visualization of the TIME display.
13) HUMIDITY key
- When pressing the HUMIDIFICATION key in MANUAL mode, the icon is
permanently red lit until key is released.
- In PROGRAM mode, when selecting STEAM value (20, 40, etc) the inter-
mittent red icon is lit when solenoid valve is o (0.5 on, 0.5 o).
14) RESISTORS icon
Red-lit if chamber heating is active.
Green-lit means that heating is also turned o.
15) PROGRAM LIBRARY icon
Red-lit indicates that programming mode has been accessed.
16) DOOR icon
Red-lit to indicate that the door is closed.
Green-lit to warn that the door is open.
17) STEPS icon
Visible only in programmed cooking.
F1, F2, F3, are lit (red color) one at a time to indicate the current step
within a program.
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EN
P
°F !
°C

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4 - DIGITAL OVEN PROGRAMMING
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4.1.3 Display
18) TIME / HUMIDITY display
When the TIME icon is lit, it displays the programmed time value and the
remaining time during cooking.
When the HUMIDITY icon is lit, it displays the HUMIDITY value set for
cooking.
When the TIME AND HUMIDITY icons are o, it displays the alarms code.
19) CHAMBER/PROGRAMS display
When the TEMPERATURE icon is lit, it displays the temperature value set
for cooking.
When the TEMPERATURE icon is ashing, it displays the current tempe-
rature value inside the cooking chamber (value detected by the probe).
When all the icons are o, it displays the alarms code.
EN
P
°F !
°C

4 - DIGITAL OVEN PROGRAMMING
4.2 Manual operation
When the oven is OFF, OFF is visualized on the CHAMBER display, eve-
rything else is unlit.
The oven is turned ON by pressing the ON/OFF key.
When the oven is ON, the CHAMBER display indicates the current tem-
perature value inside the cooking chamber (value detected by the pro-
be, TEMPERATURE icon ashing). The TIME/HUMIDITY display indicates
the time value END (TIME icon permanently lit).
− press the INCREASE or DECREASE key in order to set the temperature
value (paragraph 2.1.).
− press the TIME key in order to enable cooking time setting (paragraph 2.2).
− press START/STOP key in order to start a cooking cycle (paragraph
2.4.).
− You can have humidication during a cooking cycle for as long as the
HUMIDITY key is pressed (keys P7 and P8 deactivated).
4.2.1 Setting a temperature value
When the oven is ON, press the INCREASE or DECREASE key in order to
immediately enable temperature setting (temperature can be set from
30 °C to 280 °C).
In case of the initial turning on (initial turning on means every time the
oven is turned on by pressing the ON/OFF key) the CHAMBER display
(TEMPERATURE icon permanently lit) shows
the value of (30 °C) ashing.
While in case you have just nished a cooking cycle, the display shows
the previously set value ashing.
While adjusting, the values on the display are ashing.
A ve seconds’ timeout or pressing the P3 key (TIME) conrms the set
value and brings back the visualization of the current temperature in
the cooking chamber (the TEMPERATURE icon is ashing).
Once the value is conrmed, the visualization of the display values is
permanent.
Pressing the ON/OFF key turns the card OFF and the new settings are
not saved.
4.2.2 Setting cooking time values
To set a cooking time, press the TIME key, the TIME display (CLOCK icon
permanently red lit) shows the value END. The time can be set within a
range from 00 hours and 01 minutes to 15 hours and 59 minutes.
Press the INCREASE or DECREASE key in order to enable setting of a
time value.
If the value is lowered under a minute, the display shows END and then
INF.
END is used in the programmed cooking by steps in order to disable
the step.
INF means that an innite time was selected, i.e. the oven will not stop
working until it is stopped by pressing the START/STOP key.
While adjusting, the values on the display are ashing.
The conrmation of the value is performed by pressing the TIME key or
after a 5 seconds timeout.
Once the value has been conrmed the display values are permanently
lit.
The CLOCK icon is permanently red-lit.
Pressing the ON/OFF key turns the card OFF and the new settings are
not saved.
17
EN

4 - DIGITAL OVEN PROGRAMMING
18
4.2.3 Manual humidication during cooking
During cooking in MANUAL mode, by continuously pressing the HU-
MIDITY key you activate the manual humidication for as long as the
key is pressed.
During the execution of the humidication of the oven, the HUMIDITY
icon is permanently red lit.
In case of change of rotation of the fan/ ‘‘reverse’’ motors, the humidi-
cation is interrupted momentarily and then restarted if the HUMIDITY
key is pressed again.
4.2.4 Executing a cooking cycle in manual mode
With the oven ON, after having set the TEMPERATURE and TIME va-
lues, press the START/STOP key to start the cooking cycle. Heating,
ventilation and humidication are activated when you press the key.
Press the START/STOP key in order to block the cooking cycle at any
moment; the countdown is stopped and the TIME display indicates
the remaining time. If the time was set to INF., it remains innite.
The set values of temperature remain available for a possible new co-
oking cycle.
Afterwards, by pressing the START/STOP key the cooking cycle is re-
started from where it was interrupted.
During cooking:
The CHAMBER display shows for 4 seconds the set temperature (TEM-
PERATURE icon led is permanently lit) and for 4 seconds the current
temperature value inside the cooking chamber (the value detected
by the probe, TEMPERATURE icon led ashing). These two values al-
ternate.
In order to change the temperature values please proceed as descri-
bed in paragraph 2.1
The TIME display (TIME icon permanently lit) indicates the decreasing
time in hours, minutes (when the set value is more than one hour)
and in minutes, seconds (when the set value is less than 60 minutes).
In order to change the time values proceed as described in paragraph 2.2
If the INF innite time is replaced by a value, the countdown starts
from the set value and the cooking cycle becomes timed.
Or if the time value is replaced by the INF innite value, the countdown
starts from the set value and the cooking cycle becomes INFINITE.
If the START/STOP key is pressed during cooking time, cooking is stop-
ped and the remaining time is kept in memory. By pressing the same
key cooking restarts with the countdown starting from the interrup-
ted value.
At the end of a timed cooking cycle (TIME icon permanently lit), the
END value ashes on the time display, ventilation and heating are tur-
ned o and a buzzer rings for 40 seconds. If during these 40 seconds a
time value is set using the INCREASE/DECREASE keys and the value is
conrmed by pressing the TIME key (TIME display permanent values
not ashing any more) the oven automatically restarts cooking with
EN

4 - DIGITAL OVEN PROGRAMMING
4.3 Programmed operation
The card can store 99 recipes.
4.3.1 Storing a new program
The following procedure must be followed in order to store a new co-
oking program:
-Press once the RECIPES key to access the programming mode. The P01
recipe is ashing on the CHAMBER/PROGRAMS display (PROGRAMS LI-
BRARY icon permanently red-lit).
Increase up to the value of the recipe to be used for instance P25 and
after a 5 seconds timeout the specic recipe is conrmed (or by pres-
sing the P6 RECIPES key). The data associated to the recipe will appear
on the display.
If unchanged temperature is 30, time is END, humidication is OFF, step
F1.
If decreased under the P01 value, MAN is displayed (5 seconds timeout
exits the recipes and takes us to manual mode). By continuously pressing
the decrease key, the value decreases rapidly, all the inferior programs will
be shown up to MAN.
- Only on display 1 for example P01 will be visualized with its related icons
all turned o as on display 2 all turned o.
- Now you can introduce or change the temperature values (paragraph
3.2), time values (paragraph 3.3) and humidication (paragraph 3.4), coo-
king steps (paragraph 3.5).
- To store keep pressing the RECIPES key for 4 seconds. Storage is con-
rmed by the buzzer sound for several seconds and by the visualization
on the display of the program number that has previously been selected
alternating with MEM.
- Press once the RECIPE key in order to enable visualization of the recipe in
which the oven is operating.
The following procedure must be carried out in order to store a new co-
oking program:
- Press once the RECIPES key to access the
programming mode. The CHAMBER/PROGRAMS display (PROGRAMS LI-
BABRY icon lit) indicates ‘‘P1’’.
- The number of the desired program can be selected using the INCREASE
and DECREASE keys.
- Press the RECIPES key for 4 seconds in order to enter the creation mode
of the previously selected program, setting the temperature values (pa-
ragraph 2.1), time values (paragraph 2.2) and humidication values (pa-
ragraph 2.3).
Several steps that make up the program (F1, F2, F3) can be set as descri-
bed in paragraph 3.2
- To store keep pressing the RECIPES key for 4 seconds. Storage is conr-
med by the buzzer sound for several seconds and by the visualization on
the display of the program number that was previously selected.
19
EN
the temperature parameters of the cooking cycle that has just ended,
otherwise, by pressing the START/STOP key the buzzer is silenced and
the display turns back to normal visualization: the CHAMBER display
indicates the current temperature value inside the cooking chamber
(value detected by the probe, TEMPERATURE icon is ashing) and the
TIME/HUMIDITY display indicates the END time value (TIME icon per-
manently green lit).
15 minutes after the end of every cooking cycle: (by pressing the
START/STOP key or automatically ended for timed cooking) and if no
other key is pressed, the oven turns OFF. In order to restart control it is
enough to press the ON/OFF key.

4 - DIGITAL OVEN PROGRAMMING
WARNING!
- By pressing once the RECIPES key the oven exits the program-
ming mode and goes back to MANUAL cooking mode. The
CHAMBER display indicates the temperature of the cooking
chamber (TEMPERATURE icon ashing) and the TIME/HUMIDITY
display indicates the time value of the initial turning on (00:00)
(TIME icon is lit).
20
By pressing the START/STOP key once the cooking program is started.
If the position which the recipe was meant to be stored in was already
taken, the preceding recipe is lost.
Pressing the ON/OFF key, at any moment, turns the card OFF and the
unsaved settings are lost.
4.3.2 Setting a temperature value
Press the INCREASE or DECREASE key to set the temperature value
(temperature range that can be set: 30 °C to 280 °C).
A ve seconds’ timeout or by pressing the P3 key (TIME), P6 (HUMIDI-
TY), P7 (STEPS), (with the exception of the ON/OFF key) conrms the
set value and goes back to indicating the current temperature in the
cooking chamber (TEMPERATURE icon ashing).
Once the value has been conrmed the display values are permanently
lit.
4.3.3 Setting a cooking time value
As described in chapter 2.2 SETTING A COOKING TIME VALUE in the co-
oking part in MANUAL mode.
4.3.4 Setting of STEAM
- In PROGRAM mode, if you press the STEAM key you can set the level
of the steam/humidication inside cooking chamber for each cooking
phase (OFF - 20% -40% -60% - 80% - 100%).
During program changes the values on the display keep blinking.
Press the STEAM key to conrm selected value.
Once value is conrmed, the HUMIDIFICATION display disappears
(HUMIDIFICATION icon turns o when OFF is chosen, it is red lit if a
value between 20% to 100% is chosen) and TIME display (CLOCK icon
red lit) appears on display.
Press the START/STOP key in order to start the cooking cycle, it also
starts the humidication cycles if the set values are from 20% to 100%
and the real temperature in the cooking chamber has exceeded 90 °C.
Humidity icon permanently red-lit only when humidication is active,
ashing (0.5 on - 0.5 o) to indicate the o time of the solenoid valve
cycle.
In case of change of rotation of the fan/ ‘reverse’ motors, the humidi-
cation is interrupted momentarily and then it is restarted automati-
cally.
EN