Unox LineMiss XF190 Instruction manual

ENGLISH
FRANÇAIS
DEUTSCH
ITALIANO
ESPANOL
INSTRUCTION MANUAL AND
TECHNICAL DATAS
MANUEL DES INSTRUCTIONS
ET DES DONNÉES TECHNIQUES
BEDIENUNGSANWEISUNG
MANUALE DI ISTRUZIONI
E DATI TECNICI
MANUAL ISTRUCIONES Y
DATOS TECNOCOS
UNO
R
03-2010
LineMiss
LineMissTM

UNO
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INDEX:
I. Instructions for the installer
1. DATA PLATE
2. CERTIFICATION
3. INSTALLATION
- PRELIMINARY OPERATIONS
4. Installation
4.1 - ELECTRICAL CONNECTION
4.2 - WATER CONNECTION
II. Instructions for the user
1. INSTRUCTION FOR THE OPERATOR
2. NOTES FOR THE USE
3. CONTROL PANEL
3.1 - DESCRIPTION AND
USE OF Classic
CONTROL PANEL
3.2 - DESCRIPTION AND USE
OF Dynamic CONTROL PANEL
3.2 - DESCRIPTION AND USE
OF Manual
CONTROL PANEL
4. VARIOUS FUNCTIONS
5. CLEANING OF THE OVEN
6. TURNING OFF IN CASE
OF BREAKDOWN
III. Cooking principles
1. COOKING TYPOLOGIES
2. COOKING VARIABLES
3. USE OF PANS - GRIDS
IV. Maintenance
1. ORDINARY MAINTENANCE
2. SPECIAL MAINTENANCE
3. MORE FREQUENT BREAKDOWNS
APPENDIX - CONTROL PANELS
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page 6
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page 10
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I. INSTRUCTION FOR THE
INSTALLER
Dear Customer, we would like to thank you and
congratulate you on the purchase of one of UNOX
products. The instructions and suggestions that
follow concern the phases of a proper installation,
as well as the use and maintenance for your safety
and for the best use of the appliance.
1. DATA PLATE
2. CERTIFICATION
The “CE” brand you find on our labels and on our user
manual refers to the following directives:
Electromagnetic Compatibility Directive 2004/108/EC in
accordance with standards:
EN 55014-1:2006
EN 55014-2:1997; +A1:2001
EN 61000-3-2:2006
EN 61000-3-3:1995; +A1:2001 + A2:2005
EN 61000-3-11:2000
Low Voltage Directive 2006/95/EC in accordance with
standards:
EN 60335 2 42:2003; + A1:2008 used in conjunction with
EN 60335 1:2002; + A11:2004 + A1:2004 +
A12:2006 + A2:2006 + A13 :2008
EN 62233:2008
3. INSTALLATION-PRELIMINARY OPERATIONS
All the electrical connections and installation
operations must be done by qualified personnel
accordino to actual laws.
3.1 CHECK THE LOCATION OF INSTALLATION
Before placing the appliance, please verify the
overall measurements and the exact position of
the electrical and water connections looking at the
pictures on the attached file “TECHNICAL DATA”.
3.2 FEET ASSEMBLY
You find the feet inside the appliance. The feet must
absolutely be assembled on the oven.
Do not ever use the appliance without its feet.
Assemble the feet as showed in picture:
3.3 POSITIONING
Place the appliance respecting the safety standards
in force that you find here following described.
Place the appliance so that its back and sides can
be easily reached in order to make the electrical
connections and provide the needed service.
The appliance is not suitable for built-in installation
and side by side positioning.
It is suggested to leave a distance of 10 cm. Between
the eventual wall on the back of the oven and the
chimney.
With particular reference to the ovens, all models
must be placed upon a support, for example a
prover, a stand or on the top of a table built with
non-combustible material.
For safety reasons, tabletop appliances must only be
placed on racks or cabinets produced by the
appliance manufacturer. The maximum height of
the top shelf level is 1600 mm.
Never install the appliance on the floor.
The safety labels «max. height of the top shelf for
trays containing liquids» can be found inside the
starter kit.
After the appliance has been installed, apply the label
on a side of the appliance at a height of 1600 mm.
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UNOX S.p.A.
Via dell'Artigianato, 28/30
35010 - Vigodarzere (PD) - ITALY
MOD.: XF198
PATENTED
MOD:
S/N
S/N: 00000
PROD: gg/mm/aaaa
0000000000000 0000000000000
TYPE: kW: POWER: FREQUENCY:
!
SERIE
TENSION D'ALIMENTACION
MODELE DU FOUR
CERTIFICATIONS
PUISSANCE ELECTRONIC

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If the appliance is placed near walls, dividers, kitchen
cabinets, decorated edges, etc., it is recommended
that this be of non combustible material.
Otherwise, they must be coated with non combustible
thermal insulating material and you must be very
respectful of the fire prevention standards.
3.4 REMOVE THE PROTECTIVE FILM
Carefully remove all the protective film from the
external walls of the appliance. Pay attention not to
leave any rest of glue on the sides.
If there should be any residue, please remove it with
an appropriate solvent.
4. INSTALLATION
4.1 – ELECTRICAL CONNECTION
4.2 – WATER CONNECTION
4.1 ELECTRICAL CONNECTION
a- The connection to the electrical power supply system
must be done by qualified personnel according to
the standard in force. The installer is responsable for
a correct electrical connection and for security rules
observance.
Before connecting the appliance, make yourself sure
that the voltage and the frequency correspond to
those stated on the data plate of the appliance. The
appliance must be placed so that the connection plug
to the network can be easily reached.
In case of ovens equipped with cable without plug, it
is necessary to place an omni-polar switch between
the appliance and the network , easily accessible after
installation. The contacts of this switch must have a
minimum opening distance of 3 mm (overvoltage
category) and the switch must have an appropriate
carrying capacity.
It is suggested to use a differential magneto-thermal
switch.
When the appliance is working, the power supply
voltage must not diverge from the value of the nominal
voltage, written on the technical data plate, by more
than ± 10%.
b- The appliance must be connected to the ground line of
the network.
Moreover, the appliance must be included in an
equipotential system whose efficiency
must be properly checked according
to the current law. This connection
must be done between the different
appliances using the terminal marked
with the symbol:
The equipotential conductor must have
a minimum section of 10 mm2.
POWER SUPPLY CONNECTION
1- Ovens equipped with cordset and Schuko
plug (single phase 230V): is sufficient
to insert the plug in the proper socket
(the socket must be suitable for the plug
assembled in the oven)
2- Ovens equipped with cordset (three phases
400V + Neutral): these ovens are equipped
with electrical cord with 5 conductors: it
is necessary to connect the proper three-
phase 5 poles plugi with suitable capacity
or you can connect the cord directly to the
electrical panel.
Inthoseovensequippedwithacordwith5conductors
it is possible to substitute the power cord to adapt
the appliance to the available type of current.
Replacement of electric supply cable (in case of
damage or change of electric connection) has to be
done by authorized technical assistance service or
anyway by someone with similar qualification.
To substitute the power cord proceed as follows:
- Open the cover of the terminal board
levering the two lateral small wings with a
proper screw-driver (1)
- Unscrew the screws that lock the conductors (2)
- Unscrew the screw that locks the cordstopper (3)
- Remove the supplied cord
- Connect the conductors that you would like
to use according to the chosen connection
drawing; be sure to fix properly the screws of
the clamps.
- Block the cord using the proper cordstopper
- Close the cover of the terminal board.
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WARNING:
Connect the electrical cable to the terminal board
as shown on the drawing: insert screw-wise the
copper bridge and the electrical cable together
under the screw. Tighten the screw paying attention
that the cable and the copper bridge are well fixed
under the screw. A wrong connection can cause the
overheating of the terminal board which can also
melt.
4.2 WATER CONNECTION
CONNECTION TO THE WATER NET
(only for ovens with Dynamic)
It is necessary to place a mechanical filter between
the water system and the water connection of the
oven.
Before connecting the water pipe to the oven,
please let a certain quantity of water flow to clean
the duct from any eventual remainder.
The water used in the oven must have a nominal
pressure value included between 150 and 200 kPa.
The water must have a hardness included between
0.5° and 5°F ( this in order to avoid formation of
limestone deposits inside the electric valve and
inside the cavity).
We suggest you to us a decalcification appliance
in order to avoid fan balancing.
WARNING:
For ovens with water connection use the new pipes
set issued together with the appliance. Do not
use the pipes that were already in use for others
equipments.
CONNECTION TO AN EXTERNAL WATER TANK
(Substitution of the water electric valve with the water pump)
In all models where this option is available, to substitute
the electric water valve with the pump to suck water
into the oven you must operate as follows:
- remove the back of the oven
- disconnect the power supply wires from the electric
water valve
- fix the water pump (4) to the oven using the supplied
support (5)
- connect the internal water pipe to the pump using
the rapid connection
- connect the inlet water pipe (3) to the pump
- cut the other water pipe edge as shown on the
drawing, insert the sinker (2) and fix it to the water
filter.
- reassemble the back of the oven.
Use only decalcified water (see paragraph 4.2)
WARNING:
every time you have to use the appliance with the
pump, always make yourself sure that there is water
in the tank. If you use the pump without water in the
tank, the pump itself can burn. If the pump utters an
anomalous sound, it might be due to the lack of water
in the tank.
FUMES EXIT FROM CAVITY
In the back side of the oven you find a fume chimney
from which the fumes that come from the cavity are
ejected. During each cooking cycle you will have
hot and wet fumes coming out from this chimney
(temperature and humidity of the fumes depend on
the cooking parameters set on the oven and on the
type and quantity of food put inside the oven).
The fumes that come out from the chimney can be
guided outside the room where the oven is installed
or can be condensated using the proper condensating
hood available as an option (only in the ovens
equipped with Dynamic control panel).
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II. INSTRUCTIONS FOR
THE USER
The appliance cannot be cleaned with a jet of
water.
Never wash the cavity with acids or aggressive
detergents. Use only water and soap.
The appliance is made for a specific professional
use and must be used by qualified personnel only.
1. INSTRUCTIONS FOR THE OPERATOR
WARNING:
carefully read this user manual before starting to
operate with the appliance as it gives you important
information regarding safety during installation, use
and maintenance of the appliance itself.
Keep the manual in a safe place where the different
operators that work with the appliance can easily
find and read it.
For any eventual repair, please apply only to
authorized service centres. Always require original
UNOX spare parts.
Failure to observe the above suggestions can
compromise safety of the appliance and the
guarantee will not be recognized anymore.
2. NOTES FOR USE
Premise:
This appliance must be used only in the way in which
it was expressly intended. The ovens were designed
to cook food as here below described. Every other
use is to be considered improper.
The oven allows you to work on temperature
between 0 and 260° C. It can be used to:
- bake all types of bread and pastry, both
fresh and frozen;
- cook all gastronomy preparations, fresh or
frozen;
- regeneration of refrigerated or frozen food;
- cook meat, fish and all kind of vegetables.
When placing the food in the cooking chamber,
leave at least 20 mm between the trays in order to
allow the hot air to circulate inside the cavity.
Please avoid to put salt on the food inside the cavity.
To avoid burns, the trays containing cooking liquids
or products that become liquid by heating have not
to be placed on levels that do not allow the trays to
be easily kept monitored.
3. CONTROL PANEL
Depending on the kind of oven used, it can be
present one of these control panels: Classic
control panel and Dynamic control panel
OVENS MODEL CONTROL PANEL
TYPE
XF190 Classic
XF180 Classic
XF130 Classic
XF110 Classic
XF100 Classic
XF195 Dynamic
XF185 Dynamic
XF188 Power Dynamic
XF135 Dynamic
XF115 Dynamic
XF193 Manual
XF183 Manual
XF133 Manual
XF113 Manual
XF199 Matic
XF119 Matic
XF183 Manual
XF193 Manual
3.1 DESCRIPTION AND USE OF Classic
CONTROL PANEL
The control panel can work both in the manual and
in the programmed mode.
For each cooking cycle (both in the manual and
in the programmed mode) the operator can set
cooking time and temperature.
MANUAL MODE
Switching On / Switching Off
As soon as current reaches the appliance, the
control panel switches automatically on; on the
display you will read the digits 0.00 (they express
the time in hours.minutes), the LED of the “TIME”
switches on as well as the lights inside the cavity.
15 minutes after the end of the cooking cycle (both
in the manual and in the programmed mode) both
in the cases that a program finishes or the operator
pushes the START/STOP key, if no keys are pressed,
the control panel switches automatically off. The
lights, all the display and all the LEDS will be
switched off, except for the START / STOP LED. To
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switch on the control panel it is sufficient to press the
START/STOP key.
SELECT key.
The SELECT key allows the operator to select two
parameters: TIME and TEMPERATURE.
TIME set up
To set the time of functioning, it is sufficient to
operate on the + and – keys (time can be set from 0
hours and 01 minute to 9 hours and 59 minutes)
When you read INF on the TIME display, the oven
will work continuously until you stop it pressing the
START/STOP key.
TEMPERATURE set up
To set the temperature desired inside the cavity
it is sufficient to operate on the + and – keys
(temperature can be set from 0 to 260°C – starting
temperature 30°C)
Start / Stop cooking cycle
It is possible to start the cooking cycle pressing the
START / STOP key (the related LED will switch on).
It is possibile to stop the cooking cycle pressing the
START / STOP key.
At the end of a cooking cycle the heating elements
and motors will be switched off, the buzzer will ring
for 15 seconds, the digits 0.00 will flash for 45
seconds on the display, the set temperature remains
the one entered at the beginning of the cooking
cycle and the START/STOP LED will remain turned
on.
If during the 45 seconds of flashing digits (0.00) the
operator set a time (using the + or – keys), the oven
automatically starts functioning.
At the end of the 45 seconds or if the cooking cycle
is interrupted by pressing the START / STOP keys,
all the parameters previously set will turn into 0 (the
operator will be in the same situation there is when
the oven has just been turned on) and the START/
STOP LED will be switched off.
Visualization and modification of the
cooking parameters during the functioning
of the oven
While the oven is working, it is possible to visualize
the parameters and modify them if the oven is
working in the manual mode; to scroll the different
parameters (time, temperature) you have to push
the SELECT key.
If you select time, the display visualizes the remaining
time (COUNTDOWN related to the selected step).
If you select temperature, the display alternately
visualizes for 4 seconds the set tempeture (fixed LED
– it is possibile to modify the temperature using +
or – keys) and the measured temperature (flashing
LED).
PROGRAMMED MODE
There are 70 programs available.
Saving of a new program
To memorize a cooking program it is necessary to
proceed as follows:
- enter the programming mode pushing the P
key: on the display you will read the writing
P01
- select the number of program you desire by
using the + or - keys (the program number
will show on the display)
- press the SELECT key
- set the cooking parameters as explained in
the manual mode
- save the program by pressing the MEM key
for 5 seconds; the storage of the program
will be confirmed by the sound of the buzzer
and by the visualization of the chosen
program number on the display
- press the P key to go back to the manual
mode.
Recall of a memorized program
To recall a memorized program it is necessary to
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proceed as follows:
- enter the programming mode pushing the P
key: on the display you will read the writing
P01
- select the number of program you desire by
using the + or - keys (the program number
will show on the display)
- start the cooking program pressing the key
START/STOP
While the oven works with a program the
visualization of the cooking parameters is like the
one you have in the manual mode.
While the oven works with a program IT IS NOT
POSSIBLE to modify the cooking parameters.
It is possible to interrupt the cooking cycle by
pressing the START / STOP key.
At the end of a cooking cycle the heating elements
and motors will be switched off, the buzzer will ring
for 15 seconds, the digits 0.00 will flash for 45
seconds on the display, the set temperature remains
the one entered at the beginning of the cooking
cycle and the START/STOP LED will remain turned on.
If during the 45 seconds of flashing digits (0.00) the
operator set a time (using the + or – keys), the oven
automatically starts functioning.
At the end of the 45 seconds or if the cooking cycle
is interrupted by pressing the START / STOP keys,
all the parameters previously set will turn into 0 (the
operator will be in the same situation there is when
the oven has just been turned on) and the START/
STOP LED will be switched off.
Automatic pre-heating
An automatic pre-heating phase is run only when
you use the oven with programs.
When you start the program with the START / STOP
key, the oven starts to heat up the cavity and you do
not see any digit on the displays. When the oven
reaches the pre-heating temperature, it gives a long
sound. At this point, it is necessary to open the door,
place the trays with the food to be cooked inside the
oven and close the door: the chosen program will
start automatically.
Pre-heating temperature is equal to the set
temperature plus 30°C.
3.2 DESCRIPTION AND USE OF THE Dynamic
CONTROL PANEL
The control panel can work both in the manual and
in the programmed mode.
For each cooking cycle (both in the manual and
in the programmed mode) the operator can set 3
cooking steps. For each step it is possible to enter
desired time, cavity temperature, percentage of
humidity.
MANUAL MODE
Switching On / Switching Off
As soon as current reaches the appliance, the
control panel switches automatically on; on the
display you will read the digits 0.00 (they express
the time in hours.minutes), the LED of the “TIME”
switches on as well as the lights inside the cavity.
15 minutes after the end of the cooking cycle (both
in the manual and in the programmed mode) both
in the cases that a program finishes or the operator
pushes the START/STOP key, if no keys are pressed,
the control panel switches automatically off. The
lights, all the display and all the LEDS will be
switched off, except for the START / STOP LED. To
switch on the control panel it is sufficient to press the
START/STOP key.
SELECT key.
The SELECT key allows the operator to select three
parameters: TIME, TEMPERATURE and HUMIDITY.
TIME set up
To set the time of functioning, it is sufficient to
operate on the + and – keys (time can be set from 0
hours and 01 minute to 9 hours and 59 minutes)
When you read INF on the TIME display, the oven
will work continuously until you stop it pressing the
START/STOP key.
TEMPERATURE set up
To set the temperature desired inside the cavity
it is sufficient to operate on the + and – keys
(temperature can be set from 0 to 260°C – starting
temperature 30°C)
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HUMIDITY set up
To set the percentage of humidity desired inside the
cavità it is sufficient to operate on the + and – keys
(percentage of humidity can be set from 0 to 100%
- 5 levels of humidity).
STEP key
The STEP key allows you to select the desired
cooking step.
Start / Stop cooking cycle
It is possibile to start the cooking cycle pressing the
START / STOP key (the related LED will switch on).
It is possibile to stop the cooking cycle pressing the
START / STOP key.
At the end of a cooking cycle the heating elements
and motors will be switched off, the buzzer will ring
for 15 seconds, the digits 0.00 will flash for 45
seconds on the display, the set temperature remains
the one entered at the beginning of the cooking
cycle and the START/STOP LED will remain turned
on.
If during the 45 seconds of flashing digits (0.00) the
operator set a time (using the + or – keys), the oven
automatically starts functioning.
At the end of the 45 seconds or if the cooking cycle
is interrupted by pressing the START / STOP keys,
all the parameters previously set will turn into 0 (the
operator will be in the same situation there is when
the oven has just been turned on) and the START/
STOP LED will be switched off.
Visualization and modification of the
cooking parameters during the functioning
of the oven
While the oven is working, it is possible to visualize
the parameters and modify them if the oven is
working in the manual mode; to scroll the different
parameters (time, temperature, humidity) you have
to push the SELECT key. To scroll the the different
cooking steps, you have to keep pressed the STEP
key.
If you select time, the display visualizes the remaining
time (COUNTDOWN related to the selected step).
If you select temperature, the display alternately
visualizes for 4 seconds the set tempeture (fixed LED
– it is possibile to modify the temperature using +
or – keys) and the measured temperature (flashing
LED).
If you select humidity, the display visualizes the
set percentage of humidity (related to the selected
step).
PROGRAMMED MODE
There are 70 programs available. Each program
can be composed of 1, 2 or 3 cooking steps.
Saving of a new program
To memorize a cooking program it is necessary to
proceed as follows:
- enter the programming mode pushing the P
key: on the display you will read the writing
P01
- select the number of program you desire by
using the + or - keys (the program number
will show on the display)
- press the SELECT key
- set the cooking parameters as explained in
the manual mode
- save the program by pressing the MEM key
for 5 seconds; the storage of the program
will be confirmed by the sound of the buzzer
and by the visualization of the chosen
program number on the display
- press the P key to go back to the manual
mode,
Recall of a memorized program
To recall a memorized program it is necessary to
proceed as follows:
- enter the programming mode pushing the P key:
on the display you will read the writing P01
- select the number of program you desire by
using the + or - keys (the program number
will show on the display)
- start the cooking program pressing the key
START/STOP
While the oven works with a program the
visualization of the cooking parameters is like the
one you have in the manual mode.
While the oven works with a program IT IS NOT
POSSIBLE to modify the cooking parameters.
It is possible to interrupt the cooking cycle by
pressing the START / STOP key.
At the end of a cooking cycle the heating elements
and motors will be switched off, the buzzer will ring
for 15 seconds, the digits 0.00 will flash for 45
seconds on the display, the set temperature remains
the one entered at the beginning of the cooking cycle
and the START/STOP LED will remain turned on.
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If during the 45 seconds of flashing digits (0.00) the
operator set a time (using the + or – keys), the oven
automatically starts functioning (with temperature
and percentage of humidity entered in the last used
step).
At the end of the 45 seconds or if the cooking cycle
is interrupted by pressing the START / STOP keys,
all the parameters previously set will turn into 0 (the
operator will be in the same situation there is when
the oven has just been turned on) and the START/
STOP LED will be switched off.
Automatic pre-heating
An automatic pre-heating phase is run only when
you use the oven with programs.
When you start the program with the START / STOP
key, the oven starts to heat up the cavity and you do
not see any digit on the displays. When the oven
reaches the pre-heating temperature, it gives a long
sound. At this point, it is necessary to open the door,
place the trays with the food to be cooked inside the
oven and close the door: the chosen program will
start automatically.
Pre-heating temperature is equal to the set
temperature plus 30°C.
MANUAL WATER
While the oven is working (both in the manual and
in the programmed mode) it is possible to introduce
water inside the cavity by pressing the “MANUAL
WATER” key. The electric water valve works only for
the time the key is pressed.
3.3 DESCRIPTION AND USE OF Manual
CONTROL BOARD
COOKING TIME SETTING
Time of cooking can be set by turning clockwise
the knob situated on left side of the control board:
time range is 0 -120 minutes.
By turning the knob anti-clockwise the oven works
continuously.
By turning the knob you start the oven: the fan
spins and internal light turns on.
When cooking time is over, the knob turns to “0”
position and the oven turns off.
COOKING TEMPERATURE SETTING
The cooking temperature inside cooking chamber
is set through the temperature knob ( on right side
of control board ): temperature range is 0 – 260 °C.
Temperature warning light on indicates that heating
element is on; when set temperature is reached, the
light turns off.
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4. DIFFERENT FUNCTIONS ( SET UP ONLY IN
OVENS WITH Classic, Dynamic and 800
Manual CONTROL BOARD )
OVEN DOOR MANAGEMENT
On each appliance there is a switch that stops the
functioning of the oven when you open the door.
When you open the door, the cooking cycle (both
in the manual and in the programmed mode) goes
into a pause (no parameter is lost). When you close
the door, the cooking cycle starts again from where
it stopped.
The Matic ovens are equipped with a door
electromagnetic locking system that allows an
assisted opening through a button placed on the
control panel when electrically connected to the
network.
This system automatically opens the door at the end
of baking programs.
The Matic ovens are also equipped with a special
safety string to be pulled in case a manual opening
of the door is required.
FUNCTIONING CYCLE OF FANS
Every 2 minutes the fans stop and reverse their
direction of rotation.
5. CLEANING
WARNING:
Before starting any maintenance or cleaning
operation it is necessary to disconnect the electrical
power supply and wait for the appliance to cool
down.
5.1 FIRST USE OF THE OVEN
Before the first use of the appliance: clean the
metal part with hot water and soap and rinse it.
Never wash the inner part of the oven with acids or
aggressive detergents.
With the empty cavity, heat the oven up for about 30
minutes at a temperature of 200°C to eliminate any
thermic insulation smell.
5.2 CAVITY CLEANING
At the end of each cooking cycle, clean the cavity
using only proper products.
Never clean the stainless steel with acids, aggressive
detergents or other product containing chlorine
(sodic hypochlorite, hydrochloric acid, etc.), even
though they are diluted.
5.3 CLEANING OF THE EXTERNAL PART OF THE
OVEN
Never use a jet of water in pressure to clean the
external part of the oven. Only use wet clothes.
6. TURNING OFF IN CASE OF BREAKDOWN
If there is a breakdown, deactivate the appliance:
- disconnect the electrical power supply
automatic circuit breaker placed upstream
from the appliance.
- consult a technical service center authorized
by the manufacturer where you can find
trained personnel.
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III. COOKING PRINCIPLES
1. COOKING TYPOLOGIES
The types of cooking you can realize with the
appliance described on this manual are:
• Bread and Pastry professional baking with:
1. CONVECTION
the baking is realized through hot air.
2. CONVECTION + HUMIDITY
(Humidity Versions)
the baking is realized through hot air with
the addition of humidity.
1.1 MAIN COOKING MODES
Warning:
a- Before any use, heat up the oven setting
a cavity temperature 30°C higher than the
desired cooking temperature. This allows
you to obtain the best baking uniformity.
b- Use of higher temperatures than those
needed by the product causes an uneven
baking.
c- Bread and Pastry baking: do not use trays
with a height of more than 20 mm and
avoid that the single units on the tray get in
touch.
d- Do not overload the trays.
Convection cooking
In convection ovens the cooking is done by hot air
that circulates round and round inside the cooking
chamber. This allows to realize an even cooking,
also because in this way the heat is homogeneously
distributed.
An even baking is guaranteed also when the oven
is fully loaded. The food is perfectly baked both on
the surface , with a golden crust, and in the internal
part, with a uniform structure and a constant
residual humidity.
The main advantage is the possibility to cook
at the same time different types of food without
mixing their flavours ( as long as the required
cooking temperature is the same for all the cooked
products).
Convection + HUMIDITY cooking
The cooking is done by hot air with the addition of
a variable percentage of humidity, according to the
type of food that has to be cooked.
2. COOKING VARIABLES
TEMPERATURE
The exact setting of the temperature grants a proper
cooking of the food, both inside and outside.
- A lower temperature than the proper one
dries the food rather than cook it.
- A higher temperature than the proper one
burns the surface while the core of the
food remains uncooked (sometimes this is
desired, especially with meat dishes).
TIME
This variable depends a lot on the quantity of food
put in the oven. The bigger the quantity of food, the
longer the cooking time and vice versa.
A shorter cooking time than that required by the
food does not allow to have completely cooked
food.
A longer cooking time than that required by the
food causes the burning of the food surface.
HUMIDITY
The combination of temperature and humidity
allows different types of cooking depending on
the kind of food that needs to be cooked, without
desiccating the food itself.
QUANTITY OF FOOD
The quantity of food affects the cooking time.
The bigger the quantity of food, the longer the
cooking time and vice versa.
An overload of the oven can give, as a result, an
uneven cooking.
3. USE OF TRAYS – WIRE GRIDS
It is recommended the use of:
- Aluminium trays: Pastry, non-frozen bread
- Stainless steel trays: first courses, meat, fish,
potatoes
- Wire grids: meat to be finished such as
steaks, hot-dogs, sausages, frozen bread,
frozen pizza
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IV. MAINTENANCE
1. ORDINARY MAINTENANCE
All maintenance operations must be done only by
qualified personnel.
Before starting any maintenance operation, you
need to disconnect the appliance from the electrical
power supply and wait for the appliance to cool
down.
- The parts that need ordinary maintenance
can be reached removing the front control
panel and the back of the oven.
The appliance must be regularly controlled (at least
once a year). A specialized technician has to control
the complete machine
2. SPECIAL MAINTENANCE
All maintenance operations must be done only by
qualified personnel.
Before starting any maintenance operation, you
need to disconnect the appliance from the electrical
power supply and wait for the appliance to cool
down.
- The parts that need special maintenance
can be reached removing the front control
panel and the back of the oven.
2.1 REPLACEMENT OF INTERNAL LAMP
To replace the internal lamp, please operate as
follows:
- Disconnect the appliance from the power
supply system and let it cool down.
- Remove the lateral supports.
- Unscrewthe glass cover and replacethe lamp
with one with the same characteristics.
- Screw the glass cover back in.
- Reassemble the lateral supports.
2.2 REPLACEMENT OF THE FUSE
If the control panel is completely turned off, but
the power supply reaches the appliance, the main
reason could be a burned fuse on the power board
(placed in the back part of the oven).
To replace the fuse, proceed as follows:
- press on the cover of the fuse holder and
rotate it of about 20° counterclockwise;
- remove the cover of the fuse holder;
- remove the fuse from the cover of the fuse
holder;
- replace the fuse with one with the same
characteristics;
- insert the cover of the fuse holder in its
place;
- press the cover and rotate it of about 20°
clockwise.
2.3 REFIT OF THE SAFETY THERMOSTAT
The appliance is equipped with a safety thermostat
with manual recovery. This safety thermostat is
needed to protect the appliance from overheating.
In case it is needed, it turns the appliance off.
This safety thermostat can be reached removing the
black cap you find on the bottom part of the back
of the oven: in case you need to refit it, push the key
you have in the center of the thermostat so that it
starts working again.

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BREAKDOWN CAUSE SOLUTION
The tension of the electrical
system is missing
Restore the tension
Safety thermostat intervention Refit the safety thermostat
Intervention of one of the fuse
of the power board
Replacement of the fuse
The oven is completely turned
off
The connection to the electrical
system not made in the correct
way
Control the connection of the
appliance to the electrical
system
The water inlet is closed Open the water inlet
The connection to the water
system or to the external tank
not made in the proper way
Control the connection to the
water system or to the external
tank
No water in the external tank
(in case the oven is connected
to an external tank)
Pour water into the tank
The inflow of humidity in the
cavity is on, but the water does
not come out of the pipes
The filter on the water
connection is closed by dirt
Clean the filter
The door is open or it is not
properly closed
Close the door in the correct
way
The oven does not start even
though you set the time and
pressed the START/STOP key Damaged door micro switch Contact a specialized
technician for reparation
The wires that connect the
avity probe are not connected
o the power board
c
t
Control the connections
On the temperature display
you can read EE1 Damaged cavity probe Contact a specialized
technician for reparation
Damaged door basket Contact a specialized
technician for reparation
There is water coming out of
the cavity from the door
basket, even though the door
is closed Loosened door mechanism Contact a specialized
technician for reparation
Burnt lamp Replace the lamo
The oven light does not turn on Loosened lamp Insert correctly the lamp in
the lamp holder
The fans do not reverse the
rotating direction
Contact a specialized
technician for reparation
One of the fans does not work
(in case that you have an
oven with more than one motor)
Contact a specialized
technician for reparation
The cooking results are
not even One of the heating element is
broken
Contact a specialized
technician for reparation
3. MORE FREQUENT BREAKDOWNS

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LineMiss™ CONTROL PANELS
Dynamic Control Panel
1- key to select cooking step
2- cooking step LED
3- display to visualize cooking parameters
4- cooking time LED
5- cooking temperature LED
6- humidity LED
7- time / temperature / humidity select key
8- cooking parameters increase / decrease key
9- START/STOP cooking cycle
10- key to add water, manually
11- programmed mode recall key
12- program storage key
13- selection oven / prover
Classic Control Panel
1- display to visualize cooking parameters
2- cooking time LED
3- cooking temperature LED
4- time / temperature select key
5- cooking parameters increase / decrease key
6- START/STOP cooking cycle
7- programmed mode recall key
8- program storage key
1
2
3
4 5 6 7 8
1
2
3
4
5
67 8 9 10
11 12 13
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INDEX:
I. Les Instructions pour l’installateur
1. ETIQUETTE DES DONNÉES
2. CERTIFICATION
3. INSTALLATION
- LES OPÉRATIONS PRÉLIMINAIRES
4. INSTALLATION
4.1- CONNEXION ELECTRIQUE
4.2- CONNEXION HYDRIQUE
II. Les Instructions pour l’utilisateur
1. INSTRUCTIONS POUR L’UTILISATEUR
2. INDICATIONS D’EMPLOI
3. TABLEAU DES COMMANDES
ELECTRONIQUE
3.1 DESCRIPTION ET EMPLOI DU
TABLEAU DES COMMANDES
Classic
3.2 DESCRIPTION ET EMPLOI DU
TABLEAU DES COMMANDES
Dynamic
3.2 DESCRIPTION ET EMPLOI DU
TABLEAU DES COMMANDES
Manual
4. LES DIFFERENTES FONCTIONS
5. NETTOYAGE DU FOUR
6. ETEIGNEMENT EN CAS DE DEGÂT
III. Les Principes de cuisson
1. TYPOLOGIES DE CUISSON
2. VARIABLES DE CUISSON
3. UTILISATION DES PLAQUES ET DES
GRILLES
IV. LA MAINTENANCE
1. MAINTENANCE ORDINAIRE
2. MAINTENANCE EXTRAORDINAIRE
3. LES DÉGÂTS PLUS FRÉQUENTS
APÉNDICE - PANEL DE MANDO
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page 3
page 3
page 3
page 4
page 5
page 5
page 5
page 5
page 10
page 10
page 11
page 11
page 11
page 11
page 12
page 12
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page 13
page 14
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I. LES INSTRUCTIONS
POUR L’INSTALLATEUR
Gentil Client, nous la remercions et nous nous
complimentons pour avoir acheté un produit
UNOX. Les avertissements et les conseils qui suivent
concernent les phases pour la correcte installation,
l’usage et la maintenance de l’équipement, pour
sauvegarder sa sûreté et pour une meilleure
utilisation de l’appareil.
1. ÉTIQUETTE DES DONNÉES
2. CERTIFICATION
Le marquage «CE» rapportée sur les appareillages
insérés dans ce manuel fait référence aux suivantes
directives :
Directive Compatibilité Electromagnétique 2004/108/
CE selon les normes
EN 55014-1:2006
EN 55014-2:1997; +A1:2001
EN 61000-3-2:2006
EN 61000-3-3:1995; +A1:2001 + A2:2005
EN 61000-3-11:2000
Directive Basse Tension 2006/95/CE selon les normes
EN 60335 2 42:2003; + A1:2008 en conjonction avec
EN 60335 1:2002; + A11:2004 + A1:2004 +
A12:2006 + A2:2006 + A13 :2008
EN 62233:2008
3. L’INSTALLATION – LES OPERATIONS
PRÉLIMINAIRES
Toutes les opérations d’installation et de
branchement électrique doivent être faites par des
personnes qualifiées selon les normes en vigueur.
3.1 LA VÉRIFICATION DU LIEU D’INSTALLATION
Avant de positionner l’appareil vérifiez les
mesures d’encombrement et l’exacte position des
branchements électriques selon la figure rapportée
dans le dossier ci-joint «Données Techniques».
3.2 LE MONTAGE DES PIEDS DES FOURS
Les pieds sont posés à l’intérieur de l’appareillage
et doivent être péremptoirement montés. Ne pas
utiliser l’équipement sans les pieds.
Insérer les pieds à déclenchement comme montré
dans la figure
3.3 LE POSITIONNEMENT
Positionnez l’appareil en respectant les normes de
sûreté indiquées comme suit:
1. disposez l’appareil en mode que les parties
postérieures et latérales soient facilement
accessibles pour effectuer le branchement
électrique e pour permettre la maintenance
de l’appareillage.
2. L’appareillage n’est pas adéquat pour être
encastrer ou positionner en batterie.
3. On conseille de laisser une distance de 10 cm
entre la partie postérieure et la cheminée du four.
Tous les modèles doivent être positionnés au dessus
d’un support, pas ex. table en acier inox.
Pour de raisons de sécurité, les équipements de
table doivent être positionnés exclusivement sur de
sous-structures ou de sous-armoires du producteur
de l’équipement.
L’hauteur de travail maximale au niveau plus haut
est de 1600 mm.
Non pas installer les fours sur le sol directement.
Les étiquettes adhésives pour la votre sécurité «
hauteur max. du dernier niveau pour les conteneurs
avec liquides » se trouvent dans le starter kit.
Après avoir installé l’équipement, appliquer
l’étiquette à 1.600mm d’hauteur.
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UNOX S.p.A.
Via dell'Artigianato, 28/30
35010 - Vigodarzere (PD) - ITALY
MOD.: XF198
PATENTED
MOD:
S/N
S/N: 00000
PROD: gg/mm/aaaa
0000000000000 0000000000000
TYPE: kW: POWER: FREQUENCY:
!
SERIE
TENSION D'ALIMENTACION
MODELE DU FOUR
CERTIFICATIONS
PUISSANCE ELECTRONIC

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Si l’appareil est positionné à coté d’un mur, diviseurs,
meubles de cuisine, bordures décorées etc., on vous
recommande que ceux-ci soient faites d’un matériel
incombustible.
En cas contraire ils doivent être revêtus avec un
matériel isolant thermique incombustible, et il faut
bien sur prêter l’ attention aux règles de prévention
incendies.
3.4 L’ENLÈVEMENT DES FEUILS DE PROTECTION
Enlevez complètement le feuil de protection des
parties externes de l’appareil attentivement et évitez
de laisser des résidus de colle.
Si malgré cela ces résidus persistent, enlevez-les
avec un solvant approprié.
4. L’INSTALLATION
4.1 - BRANCHEMENT ELETTRIQUE
4.2 – BRANCHEMENT HYDRIQUE
4.1 LE BRANCHEMENT ELECTRIQUE
a- Le branchement au réseau électrique doit
être effectué par des personnes qualifiées
selon les normatives en vigueur. Le technicien
est responsable du branchement électrique
correcte et de l’observation des normatives
de sûreté.
Avant d’effectuer le branchement, contrôlez que
la tension et la fréquence correspondent aux
données rapportées sur l’étiquette de l’appareil.
L’appareil doit être positionné de sorte
que l’épine de connexion au réseau, soit
accessible.
En cas de fours équipés d’un câble de
connexion sans fiche, interposer, entre
l’équipement et le réseau, un interrupteur
omnipolaire accessible après l’installation,
dont les contacts aient une distance minimum
d’ouverture de 3 mm (catégorie de surtension
III), de débit convenable.
La tension d’alimentation, lorsque l’appareil
est en fonction, ne doit pas s’écarter de la
valeur nominale de la tension rapportée sur
l’étiquette données du four, de ±10%.
b- L’appareillage doit être lié à la ligne de terre
du réseau.
En outre l’appareillage doit être inclu dans
un système équipotentiel duquel l’efficacité
doit être opportunément vérifiée selon
combien rapporté dans la réglementation
en vigueur. Cette liaison doit être effectuée
entre les différents appareillages avec la
borne marquée du symbole:
Le conducteur équipotentiel doit avoir une
section minimale de 10 mmq.
LE BRANCHEMENT D’ALIMENTATION
1- Fours doués de câble et fiche Schuko
(monophase 230V) : il est suffisant d’insérer
la fiche dans l’appropriée prise (prise doit
être apte à l’épine fournie en dotation)
2- Fours doués de câble (des tri phase 400V
Neutre) : les fours en question sont doués
d’un câble électrique à 5 conducteurs : il
est nécessaire de relier l’appropriée fiche
tri phase aux 5 pôles de portée appropriée
ou bien de relier le câble directement à un
cadre électrique.
Dans les fours doués de câble à 5 conducteurs il
est possible substituer le câble d’alimentation pour
adapter le four à la typologie de fourniture de
courant électrique disponible.
la substitution du cordon d’alimentation (dans le
cas le cordon même tu résultes endommagé ou
soit nécessaire de changer le type de branchement
au réseau électrique) doit être effectué du service
d’assistance technicien autorisé ou de toute façon
de personne avec la qualification similare.
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Pour substituer le câble d’alimentation procédez
comme il suit :
- Ouvrir le couvercle de la boite à bornes en
faisant levier, avec un tournevis adapté, sur
les deux ailettes latérales (1)
- Dévisser les vis de blocage des conducteurs
(2)
- Dévisser les vis du fixe-cable (3)
- Ôter le câble en dotation
- Relier les conducteurs du câble qu’on veut
utiliser selon le schéma de liaison choisie en
serrant opportunément les vies des boites à
bornes
- Bloquer le câble à travers l’approprié fixe-
cable
- Enfermer le couvercle de la boite à bornes
PRÉCAUTION:
Effectuer la connexion électrique de la boîte à
bornes comme indiqué dans le dessin: introduire
le pont de cuivre et le câble électrique ensemble
sous la vis, dans le sens de vissage, dans la façon
que, en serrant la vis, le câble et le pont soient
strictement fixés.
Une connexion incorrecte peut causer le sur-
chauffage de la boîte à bornes, jusqu à la faire
fondre.
4.2 LE BRANCHEMENT HYDRIQUE LE
BRANCHEMENT AU RESEAU HYDRIQUE
(pour les fours série Dynamic)
Il est nécessaire d’interposer entre le réseau
hydrique et le four un robinet d’interception et un
filtre mécanique.
Avant de relier le tube d’eau au four faire s’écouler
de l’eau pour éliminer des éventuels résidus.
L’eau en entrée doit avoir une valeur de pression
comprise entre 150 et 200 kPa.
L’eau doit avoir une dureté comprise entre 0.5 °
- 5 °F (ceci pour réduire la formation de calcaire à
l’intérieur de la chambre de cuisson).
Il est conseillé l’emploie d’un appareil de
décalcification pour éviter la déséquilibre des
turbines, la rupture des résistances et les phénomènes
de corrosion.
PRÉCAUTION:
Pour les équipements avec connexion au réseau
hydrique, utiliser le nouveau tube en dotation. Les
tubes déjà utilisés pour d’autres équipements ne
doivent pas être utilisés.
LE BRANCHEMENT HYDRIQUE AU
RÉSERVOIR
(Remplacement de l’électrovalve par la pompe
d’eau)
Dans les modèles de four où il est prévu l’installation
facultative de la pompe pour l’approvisionnement
de l’eau d’un réservoir extérieur, procédez à
l’installation comme il suit :
- enlevez le dos du four
- détachez les fils d’alimentation de
l’électrovalve
- fixez la pompe (4) au four au moyen du
support(5)
- reliez le tube interne de l’eau à la pompe
par la connexion rapide
- reliez le tube de chargement d’eau (3) à la
pompe
- coupez l’extrémité du tube d’eau comme
indiqué par le dessin, insérez le coulant (2)
et fixez-le au filtre (1) de l’eau
- remontez le dos du four
Utilisez de l’eau décalcifiée (voir le paragraphe 4.2)
PRÉCAUTION:
Contrôlez que le réservoir contient de l’eau avant
de mettre en fonction la pompe. Le fonctionnement
de la pompe sans la présence de l’eau à l’intérieur
du réservoir fait brûler la pompe même. Si la pompe
émet un bruit anormal, contrôlez la présence de
l’eau dans le réservoir.
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LA SORTIE DES VAPEURS, CHAMBRE DE
CUISSON
Une cheminée d’évacuation des vapeurs provenant
de la chambre de cuisson est présente dans la
partie postérieure du four: pendant la cuisson, les
vapeurs chaudes et humides sortent à travers cette
cheminée (la température et l’humidité des vapeurs
dépendent des paramètres de fonctionnement du
four et du type et de la quantité de produit inséré à
l’intérieur du four).
Les vapeurs qui sortent de la cheminée peuvent être
canalisées vers l’extérieur ou bien condensées par
l’appropriée hotte condensante disponible comme
accessoire (seulement dans les fours doués du
contrôle électronique Dynamic).
II. LES INSTRUCTIONS
POUR L’UTILISATEUR
ATTENTION!
L’appareillage ne doit pas être nettoyé avec un jet
d’eau en pression.
Ne lavez jamais l’intérieur de la chambre de cuisson
avec des acides ou des produits agressifs, mais
seulement avec du savon et de l’eau.
L’appareillage est destiné à l’emploi professionnel
spécifique et doit être utilisé seulement par des
personnes qualifiées.
1. LES INSTRUCTIONS POUR L’UTILISATEUR
ATTENTION!
Lisez attentivement le présent livret puisqu’il vous
fournit des importantes indications en ce qui
concerne la sûreté de l’installation, de l’emploi et
de la maintenance.
Conservez avec soin ce livret pour chaque ultérieure
consultation des divers opérateurs.
Pour une éventuelle réparation il faut s’adresser
seulement à un centre d’assistance technique et
exiger des rechanges originales.
Le non- respect de ce qui est écrit là-dedans peut
compromettre la sûreté de l’appareillage et vous
risquez d’être déchus de la garantie.
2. NOTE POUR L’USAGE
Préliminaire :
L’appareillage devra être destiné seulement à
l’emploi pour lequel il a été expressément conçu.
Les fours ont été projetés pour la cuisson « au
four » des aliments comme rapporté ci-dessous.
On retient impropre chaque autre emploi. Le four
permet des températures d’exercice comprises entre
0 – 260°C.
L’appareillage peut être utilisé pour les suivants
emplois :
- Pour les cuissons de tous les produits de la
pâtisserie et du pain, frais ou congelés.
- Pour les cuissons de tous les produits de la
gastronomie, frais ou congelés.
- Pour le reconditionnement des aliments
réfrigérés et congelés.
- Pour la cuisson de la viande, des poissons
et des verdures.
En disposant les aliments dans la chambre de
cuisson, laissez une espace d’au moins 20 mm
entre les bassinets pour permettre la circulation de
l’air chaud.
Évitez de saler les aliments dans la chambre de cuisson.
Pour éviter de brulures ne pas utiliser de conteneurs
avec de liquides de cuisson ou de produits qui
deviennent liquides sur de niveaux supérieurs à ceux
qui peuvent être facilement observés.
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