Smeg S300X-5 Product manual
Contents
1. FORNO A VAPORE 1 FOUR A VAPEUR CF STEAM OVEN 68 HORNOS A VAPOR INBOUW HETELUCHT STOOMOVENS NL 91 477 2223 GB NL Pagina Page Page P gina Bladzijde 25 47 48 70 71 94 95 117 i i 1 i i General Features provisions in force Turn to the last pages of illustrations before reading this handbook The following instructions give important indications on how to install use and service the appliance in compliance with the Mod 300 multifunction steam oven electric oven with thermostat programmer function selector steam regulator and fast grill with adjustable height Triple glass heat insulation for the oven door 00 Outer dimensions fig 1 Width j 596 mm Height 595 mm Depth 21 mm ___________ Dimensions of the built in part fig 1 Width 550 mm Height 575 mm Depth 545 mm ee Power and voltage ratings see data plate This appliance complies with EEC circular 82 499 concerning radio interference Electrical connection Installation instructions Important This appliance may only be installed by a specialized technician in compliance with the provisions in force Always disconnect the appliance from the electricity main before carrying out any adjustments or maintenance operations Check that the voltage and sizing of the home power supply2. K T lt e The reflecting movable ceiling fails to operate Cause The rear plug of the reflecting movable ceiling has not been inserted correctly Solution Correctly insert the movable ceiling so that the plug fits into the socket Cause One or more heating elements have burnt out Remedy Contact a technician 140 ae 26 e 256 6 80 A GHI 5 006000606 F s Y AN 560 min g pe o ep coon Sa new A A 5 PR
3. filling with water and during steam cooking operations since the water level in the tank will no longer be under control Fault The oven takes to long to cook or cooks too fast Cause The cooking times and temperature settings correct Remedy 5 Consult the recipe book and manual supplied with the oven The steam function fails to operate Cause The control knobs are incorrectly positioned Remedy oo Check the position of the knobs and repeat the operations listed in the handbook Cause The door is completely shut Remedy Check and firmly close the oven door Cause No water in the tank Remedy Pour in more water according to the instructions in the handbook _ _o _ Moisture forms inside the oven and on the food Cause The food is left in the oven too long after the cooking process has terminated Fault Fault Remedy Never leave food in the oven for longer than 15 20 minutes after cooking has terminated There is water inside the oven Cause Water has dripped from the boiler while the tank was being emptied After having electrically disconnected the oven remove the oven top and dry with a sponge Cause The device that monitors the flow of water to the boiler fails to operate correctly Contact a technician
4. opened When on this warning light indicates that the oven is warming up It will go out when the temperature set with the thermostat fig 3 C has been reached inside the oven Following this the light will go off and on to indicate that the oven temperature is being kept at a steady value 53 6 Oven use Preliminary indications outer glass of the oven door becomes hot during and after oven use Always keep children well away to prevent accidents It is very important to correctly position the reflecting movable ceiling fig 3 M for all types of cooking operation The movable oven ceiling can be set at the top of the oven as shown in fig 3 or it can be placed in the oven runner as shown in fig 7 The position will be chosen according to the size of the food the level on which the foods are cooked and the required type of cooking process The movable oven ceiling offers numerous advantages as illustrated below Smaller oven volume Energy savings Shorter cooking times More evenly browned foods To move the movable oven ceiling to another position it must _ be first taken out of the oven Pull it horizontally outwards to slip the rear plug from the socket Insert the movable ceiling into its new position by pushing it horizontally in order to insert the plug into the socket again Important before the oven is used for the first time it is advisable to heat it to maximum tempera
5. to make cleaning easier The ovens have two types of interchangeable hinge Hinges A have two mobile links B which if coupled to hinge pins lock the hinges when the door is completely open Having done this first lift the door outwards as shown in figure 15 To carry out these operations grip the door sides with the hands near the hinges When remounting the door first insert the hinges in their relative grooves Lastly do not forget the two links B coupling the two hinges before closing the door NOTE If the two knurled ring numts are locked fit a coin into the relative notch to unscrew them 67 If the appliance fails to function Fault Fault 68 Fault Some faults may depend of simple servicing operations or incorrect use They can therefore be easily resolved without having to call a technician The oven fails to function Cause Fault The switch knob is incorrectly positioned Remedy Check the knob position and repeat the operations listed in the handbook Cause Faulty or badly operating electricity main burnt out fuses detached switches no electricity Remedy Change the burnt out fuses Reconnect the detached switch o One or more water level warning lights fail to come on Cause Probable false contacts or electrical faults Solution Contact a technician NOTE In these cases the greatest attention must paid when
6. 1 F Natural mineral water or tap water can be used so long as this latter has been treated in a depurator softener system Steam cooking gt General indications operate the oven steam function it is essential to regulate the steam knob fig 3 A The steam oven can operate in any switch knob position fig 3 D with the exception of position Er It is however advisable to use it on position or Important The left hand warning light will begin to flash if the water in the tank is completely used during steam cooking The is equipped with an automatic device which prevents the oven boiler fig 8 C from overheating in this situation To continue the steam cooking process pour more water into the tank complying with the Warning instructions in the Preliminary indications before this operation It is advisable to completely empty the tank at the end of the cooking process if the water has not been completely used To do this fig 8 set the switch knob fig 3 D to symbol 5 set the steam regulating knob fig 3 A to the Max position and remove the boiler cover fig 8 55 Pan cooking with steam fig 5 Direct steam cooking fig 6 56 Now depress the water drain button fig 8 B and remove the water from the oven burner fig 8 C by means of a sponge If water drips out of the boiler electrically disconnect the appliance and remove
7. Water level indicators fig 3 F UVa MIN MED MAX Meaning of the symbols Oven light on when the door is closed om Upper and lower heating elements Grill heating element 2 wy Convection grill heating element fan Convection lower heating element Ventilated Heating element Press this button to empty the water out of the tank into the oven boiler fig 3 U This operation may be necessary for two reasons At the end of the cooking process when the water in the tank has not been completely used When the oven is cleaned carry out this operation fig 8 set the switch fig 3 D to symbol ge set the steam regulating knob fig 3 A to the MAX position remove the boiler lid fig 8 A and depress the water drain button fig 8 B Eliminate the water from the oven boiler fig 8 C using a sponge If water drips out of the boiler switch off the appliance and remove the oven top fig 8 E to completely eliminate the water Comply with the instructions in the General routine maintenance chapter when removing the oven top These indicator lights show how much water is available for steam cooking i e the amount of water in the tank When it flashes the first indicator on the left shows that the tank is empty When on this light indicates the minimum level condition When on the central indicator shows that the water is between the minimum and
8. al wood or plastic laminate covered wood as long as they are heat resistant and able to withstand a maximum temperature of 90 Oven controls sg All oven controls are on the front panel Steam regul ting This knob is used to select the most suitable amount of steam knob fig 3 A for the cooking process Turn the knob in a clockwise direction lt P to zr the steam Comply with the indicated dimensions fig 1 1a 1b when recessing The appliance can be positioned under the work top or in column furniture In the former case comply with the indicated dimensions fig 1 1b In the latter case besides complying with the indicated measurements the cabinet must have an 80 90 mm depth vent in the upper rear part fig 1 1a The appliance should be fixed in place with 4 screws A set at the corners of the oven door frame as illustrated in figure 1 Programmer knob The programmer knob is used to preset the cooking time in the fig 3 B case of programmed cooking processes or to switch off the oven by hand When programming the cooking process the ringer must be wound up by turning the knob in a clockwise direction until reaching position 90 Now position the knob to the required cooking time by turning in the opposite direction Once the preset time has elapsed the programmer will electrically disconnect the oven This will be indicated bya ringing signal which will automatically stop Turn the knob in an anticl
9. ector the empty part of which should always be inserted into the meat For example see how the injector is inserted into a chicken as shown in fig 6 Do not use the lid Place the pan in the oven setting it in the cavity at the bottom fig 6b Shut the oven door Use the switch knob 4 fig 3 D to select the required cooking function Set the required cooking temperature with the thermostat knob fig 3 Full oven steam cooking fig 7 Use the steam regulating knob F fig 3 A to select the required amount of steam Set the cooking time with the programmer knob fig 3 B in the case of programmed cooking or move the knob to position dj to operate the oven manually Steam injection will automatically cease if the oven door is opened and all other functions will be inhibited with the exception of the oven light Having poured in the water fig 4 place the foods in the supplied pan The pan lid or another oven dish can be used instead of the supplied pan Do not cover the pan Place shelf fig 7 A in the required oven runner Place the pan or oven dish on the shelf The food can also be placed straight on the shelf In this case fit the grill tray fig 7a B into the runner underneath the shelf Shut the oven door Use the switch knob 1 fig 3 D to select the required cooking function Set the required cooking temperature with the thermostat knob amp fig 3 0 Use the steam regulatin
10. eiling is used to warm plates or foods by means of the residual oven heat The oven shelf fig 3 O should be overturned on top of the movable ceiling fig 7 M for this operation Place the plates or foods in the upper compartment and set the commutator to position NOTE Never rest plates foods on the movable ceiling These operations must always be carried out with controls B and C fig 3 in the off position 0 Cleaning and maintenance Regular cleaning will keep your appliance looking good for a very long time It is essential to empty the tank and boiler at the end of each steam cooking operation Cleaning the oven The appliance should be cleaned when the oven is off but still after use warm not hot In these conditions the film of fat produced by the cooking vapours will still be easy to remove while drips and splashes will have not yet formed a hard and consistent crust Remove the pan shelf fig 3 0 the grill tray fig 3 N the oven runners fig 3 S unscrewing the ring nuts fig 3 T Clean the oven with a soft cloth soaked in an ammonia solution Finally rinse and dry It is advisable to completely empty the tank after steam cooking and if the water in the tank has not been completely used This is done fig 8 by setting the switch knob fig 3 D to symbol Eg and the steam regulating knob fig 3 A to the Max position Remove the boiler cover fig 8 A press the water drai
11. g knob fig 3 A to set the required amount of steam Use the programmer knob fig 3 B to set the cooking time in the case of programmed cooking or move the knob to position KU to operate the oven manually Steam injection will automatically cease if the oven door is opened and all other functions will be inhibited with the exception of the oven light 57 Steam cooking chart 672 of cooking amount of food to cook Preheating Naturall y risen cakes Bread Pizza STARTERS Chicken Rabbit Veal Pork Potatoes in pieces 1 Sliced carrots 1 Sliced courgettes 1 Onions 700 g VEGETABLES st Puddings Savouries The oven should be preheated 8 10 for all types of cooking 58 Conventional cooking Switch knob set to symbol 2 Thermostat position from 50 to 250 This classic system with upper and lower heat is suitable when only one dish is to be cooked in the oven The oven must first be warmed up to the preset temperature Place the food in the oven when the warning light goes out This means that the required temperature has been reached Only very large pieces of meat should be placed in a cold oven is preferable to frozen meat without previously thawing it For this reason choose temperatures about 207C lower and cooking times about one quatice ne t
12. han those used with fresh meat By and large it is advisable to use tall sided pans This prevents the oven sides from becoming excessively dirtied and also allows the food to cook more evenly Cooking with a reduced oven volume Knob set to symbol Thermostat position from 50 to 250 C Reflecting oven ceiling set in the low position fig 7 Ventilated air cannot be used for this type of process This type of cooking process offers the following advantages It cooks in less time The oven temperature setting is reached more quickly It saves energy The oven becomes less dirty Itis advisable to cook the foods on Runner 1 This oven function can also be used to quickly brown the foods keep the oven door closed or to heat even small portions of precooked food eg pizzas _ e a rr r Conventional cooking chart The data in this chart give indications on how to cook some of the most common dishes The cooking times especially those given for meat and poultry vary according to the thickness the guality of the food and personal tastes Food Runner position Temperature from the bottom PE Cooking time with prehea ted oven First courses Lasagne 2 3 220 240 30 min Oven cooked pasta 2 3 220 240 40 min _ _ _ o Meat Roast veal 2 220 220 60 min Kg Roast pork 2 230 250 60 min Kg Chicken 2 l 200 60 65 min Rabbit 2 200 90 95 mi
13. he element frame fig 9 B Avoid hitting or forcing the two Oven door seal appliance and remove the oven top fig 8 E to completely fig 12 eliminate the solution Comply with the following instructions when removing the oven top To clean the oven thoroughly it will be necessary to remove the greatest number of accessories from inside Remove the pan grid the grill tray the oven runners and the reflecting movable ceiling fig 3 M To remove the deflector fig 8 D and the oven top fig 8 E unscrew the ring nuts fig 8 F remove the deflector allowing it to slide vertically upwards in order to free its lower part then remove the oven top This will allow access to the boiler and heating elements installed on the oven base Do not force against these two components when cleaning Clean all the removed accessories and the oven interior with a soft cloth soaked in an ammonia solution Lastly rinse and dry If splash marks or drips still remain place a damp cloth soaked in ammonia at the bottom of the oven close the door and wait a few hours before rinsing the oven with warm water and liquid detergent Rinse and dry with care Use a soft cloth soaked in soap and water to clean the outer parts of the oven Never use powder products containing abrasives Comply with the demounting instructions in reverse when refitting the deflector and oven top Changing the oven light fig 13 Removing the door Hinges with m
14. main correspond to the values indicated on the data plate of the appliance affixed to the lower left hand side of th frame It is absolutely essential to ground the appliance For this reason the plug to connect to the power supply cable and the socket into which the oven is connected must be of the same type in compliance with standards Always check the efficiency of the grounding system before connecting the appliance Our company declines all responsibility for damages to persons or property caused by failure to ground the appliance or by a defective ground connection Always fit an omnipolar cutout on the power supply line when installing the appliance The gap between the contacts of this circuit breaker should be at least 3 mm and it should be installed in an easily accessible position near the appliance itself Important If the power supply cable must be replaced first remove the rear casing by loosening the screws as indicated in figure 2 The section of the new cable wires must never be less than 1 5 mm 3x1 5 cable The ground wire yellow green must be at least 200 mm longer than the two power cables Never use reductions adapters or shunts since these could cause heating or burning 49 GB Positioning Oven accessories Important never use the door and handle as levers when The appliance can be recessed into all furniture made of masonry work met
15. maximum levels The maximum level is shown by the indicator on the right when on thus maximum tank capacity 1 5 liters Steam operation warning light fig 3 G Water demand indicator fig 3 H 4 Oven warning light fig 3 D un Thermostat warning i light fig 3 L VON Unused water must always be drained from the tank at the end of the steam cooking process When the oven is on the warning lights will always be operati ve It will therefore be normal for the left hand warning light to flash when the tank is empty When on this warning light indicates that steam is being injected into the oven This light will only remain on while steam is being injected in compliance with the steam knob setting fig 3 A Steam injection will automatically cease when the oven door is opened In this case the warning light will go out When on this warning light indicates that the water in the tank is draining into the oven boiler fig 3 U The vanas light will come on for two reasons During steam cooking when water for steam production is required in automatic mode When the water is being drained out by hand Depress the water drain button fig 3 E to carry out this operation When on this warning light indicates that the oven is operating The warning light fig 3 A will remain on throughout all oven operations The warning light will also come on when the oven door is
16. n Leg of mutton 1 230 250 30 min Kg Fish 1 2 180 240 according to g size Pizza 1 2 220 250 40 45 min Cakes Meringues 1 2 100 60 80 min Shortcrust pastry 1 2 200 15 min Victoria sponge 1 2 175 35 45 min Savoy fingers 1 2 160 30 50 min Brioches 1 2 160 180 45 min Fruit cake 1 2 200 220 30 40 min i lt lt oo 60 Convection cooking Switch knob set to symbol Thermostat position from 50 to 250 C This hot air system is suitable for baking dishes on several shelves Hot air circulation throughout the oven ensures an instantaneous and uniform heat distribution It is not necessary to preheat the oven Foods of different types can be cooked at the same time as pastries without the flavours or odours becoming mixed fig 10 and 11 These multiple cooking operations can only be carried out if the cooking temperatures of the various foods are the same Just place meat straight on the shelf It need not be turned during cooking The cooking temperature should never exceed 180 190 C Higher temperatures will only burn the meat and create smoke m To obtain a tasty and well browned roast lard the meat with bacon fat cut into thin strips Place the meat on the oven shelf with the larding upwards then fit the shelf in the oven as near to the middle as possible If the meat poultry are very large lower the cooking tempe rature by 10 20 160 170 Roasts in pans
17. n button fig 8 B and eliminate the water from the boiler fig 8 C with a sponge Scaling can be removed from the boiler in the following way Pour half a glass of vinegar into the boiler wait a few minutes rub around the boiler with a steel pad and collect the liquid with a sponge If water drips out of the boiler electrically disconnect the appliance and remove the oven top fig 8 E to completely eliminate the water Comply with the instructions in the General routine cleaning chapter when removing the oven top Use a soft cloth soaked and water to clean outer parts of the Never use powdered products containing abrasives General routine It is advisable to periodically clean the oven more thoroughly Cleaning Clean the sterilize the tank by pouring a solution of vinegar diluted with water into the filling box fig 4 A 60 70 of vinegar in 40 30 water A citric acid solution can also be used 1 tablespoonful in 400 cl water Wait a few minutes Now set the switch knob fig 3 D to symbol set the steam regulating knob fig 3 A to the Max position and remove the boiler cover fig 8 A Depress the water drain button fig 8 B and remove the solution from the oven boiler fig 8 C using a sponge 65 ER A a S Cleaning the movable reflecting ceiling fig 9 the solution drips from the boiler electrically disconnect t
18. obile links fig 14 Remove the reflecting movable ceiling Overturn it as shown in fig 9 Unscrew the ring nuts fig 9 A and remove the heating heating elements during the cleaning operations Attention the heating elements must never be cleaned with detergents or touched with the hands Never allow the heating element frame to become immersed in water or reached by water jets since such action could damage the _ interior electrical parts Clean the heating element frame with a soft cloth soaked in an ammonia solution then remove the solution and dry The reflector fig 9 C can be washed in a dishwasher or with water and detergent Never use powder products containing abrasives Fit the parts back in place by complying with the instructions in reverse If oven cleaning 15 to be more thorough the oven door seal can be removed by lifting the four tabs in the corners as illustrated in the figure Clean the seal with a sponge soaked in soap and water Never ever use acid or abrasive products After cleaning refit seal A by keeping the longer side horizontal and inserting tabs in the four holes beginning with _ the upper holes Keep the seal parallel to the door opening when remounting If the oven light needs changing first remove guard A by unscrewing it in an anticlockwise direction Remount guard A with metal ring B after having changed the light bulb The door can be removed
19. ockwise direction to position NU in the case of manual oven use inserting the oven into the furniture Never exercise excessive pressure on the open door Important it is essential to use softened water for the boiler The hardness of this water should not exceed 10 11 F failing this use natural mineral water Thermostat knob This device is used to select the most suitable cooking tempe fig 3 0 rature This is selected by turning the knob to the required 2 temperature value between 50 and 270 C Regulation is progressive thus all intermediate values can used between the numbers Position 270 corresponds to the maximum temperature and is recommended for grill cooking When the steam cooking function is used the knob should be set toa temperature between 140 and 230 Reflecting movable ceiling of variable height fig 3 M and fig 7 cular snb 219 Attention To prevent condensation and dripping steam will not be generated at temperatures of less than 140 C shown on the front panel Oven shelf fig 3 0 fig 3 P 6 Steam injector fig 3 Q Pan grid fig 3 R E ee NOTE since it has knobs other projections the pan lid can be used as an oven dish for steam or conventional cooking processes fig 7 52 Switch knob fig 3 D Water button fig 3 E 9
20. or moulds can be cooked at the same temperature as those placed straight on the shelf although the cooking time will naturally be longer Place the tray in the runner immediately underneath the shelf _ Turkeys and poultry in general should be prepared in the same way as roasts and placed with their backs on the oven shelf If the poultry is large pour one quarter of a liter of hot water into the oven tray Lean game should be placed in the previously greased oven tray Convection cooking chart The data in this chart give indications on how to cook some of the most common dishes a The cooking times especially those given for meat and poultry vary according to the thickn ss the guality of the food and personal tastes 62 Food Runner position Temperature Cooking time from the bottom with prehea ted oven First courses Lasagne 2 200 220 20 25 min Oven cooked pasta 2 200 220 25 30 min Creole rice 2 200 230 20 25 min Meat Roast veal 2 160 180 65 90 min Roast pork 2 160 170 70 100 min Roast beef 2 170 180 65 90 min Beef fillet 2 170 190 35 45 min Roast lamb 2 140 160 100 130 min Rare roast beef 2 180 190 40 45 min Roast chicken 2 180 70 90 min Roast duck 2 170 180 100 160 min Roast turkey 2 160 170 160 240 min Roast rabbit 2 160 170 80 100 min Roast hare 2 170 180 30 50 min Fish 2 3 160 180 according to weight Pizza 2 3 210 230 30 50 min Cakes pastrie
21. s Victoria sponge 2 3 160 180 35 45 min Fruit cake 2 3 180 200 40 50 min Brioches 2 3 170 180 40 60 min Strudel 1 2 160 25 35 min _ Savoy pudding 2 3 170 180 30 40 2 3 200 220 40 Toast 1 2 230 250 7 min Food 7 Switch to symbol 7 Thermostat position on symbol 240 270 This type of cooking quickly browns the foods The oven shelf should be inserted into the most suitable runner generally at the top of the oven according to the size of the food For small _ pieces of food and short cooking times it is advisable to use the fourth runner from the bottom The shelf should be inserted into one of the lower runners when cooking times are to be longer and there are large amounts of food Keep the oven door closed Grilling chart Runner position Time in minutes from the bottom 1st side 2nd side Pork chop 3 7 9 min 5 7 min Pork fillet 3 9 11 min 5 9 min Beef fillet 3 9 11 min 9 11 min Sliced liver 3 2 3 min 2 3 min Veal escalope 3 7 9 min 5 7 min Half chicken 3 9 14 min 9 11 min Sausages 3 7 9 min 5 6 min Rissoles 3 7 9 min 5 6 min Fish fillet 3 5 6 min 3 4 min Toast 3 2 4 min 2 3 min Convection grilling a e i Note When meat is cooked on the shelf the grill tray must be inserted into runner position 1 Switch knob set to symbol El Thermostat knob se
22. t to maximum temperature 200 This type of cooking with the grill and hot air achieves a uniform heat distribution and greater penetration at depth into the foods These become lightly browned on the outside and soft on the inside The oven door must be kept shut 3251 41 GB Cooking delicate foods i i Thawing Plate warmer food warmer Switch knob set to symbol 2 Set the thermostat knob to the required position between 50 and 250 This type of process is ideal for cooking pastries particularly cakes with damp toppings and only a little sugar fruit cakes moist cakes in tins and puddings It can also be used with optimum results when terminating the baking process for foods which are insufficiently cooked at the bottom and for all those processes which require more heat underneath The shelf or baking tray must be inserted into the first or second runner from the bottom Switch knob set to symbol Thermostat knob set to position 0 This system operates by activating the fan which evenly distributes air throughout the oven without heating The circulating air will therefore be at room temperature This ensures that raw frozen or deep frozen foods are guickly thawed without modifying their flavours or aspect This function is obtained without energy consumption at the end of each cooking process with the movable ceiling lowered fig 7 M The space above the movable c
23. the oven top fig 8 E to completely eliminate the water Comply with the instructions in the General routine cleaning chapter when removing the oven top Having poured in the water place the pan grid fig 5 B in the pan fig 5 A inserting the steam tube at the base of the pan into the grid hole Place the food on top of the grid without blocking the steam tube Place the lid on the pan and put it into the oven setting it in the cavity at the bottom fig 5b Fit the reflecting movable ceiling fig 3 M into the lowest position Shut the oven door Select the required cooking function with the switch knob fig 3 D Set the required cooking temperatu re with the thermostat knob fig 3 C Set the required amount of steam with the steam regulating knob fig 3 A Set the cooking time in the case of programmed cooking with the programmer knob fig 3 B or move the knob to position d in the case of manual cooking operations The boiler will automatically stop injecting steam if the oven door is opened Attention never use the ventilated air or convection functions when the movable ceiling is set in the low position in runner N 1 use the static oven function Having filled the tank with water insert the steam injector fig 6 B into the steam tube at the bottom of the pan fig 6 A Insert the meat chicken duck turkey kid large fish or similar straight into the injector Do not clog the outlets of the inj
24. ture for 30 40 minutes with the door closed This will burn off any oily residuals which could create unpleasant odours Warnings If the oven door must be opened during cooking leave it open for the shortest possible time to prevent a drop in oven temperature from spoiling the food To prevent steam in the oven from becoming an annoyance open the door in two phas s keep it half open about 5 6 cm for 4 5 seconds then completely open the door The steam function and all heating elements will automatically disconnect when the oven door is opened The oven light water level indicators and oven warning light will also come on 5 Steam cooking operations Filling the water tank Open the oven door and completely pull out the filling box fig 4 fig 4 A Using a graduated receptacle pour the required amount of water into the filling box according to the cooking process in question max 1 liters The water level warning lights fig 3 F will start to come on beginning with the one on the left If water fails to flow from the box during the filling operation this means that the tank is full In this case it is advisable t empty the box before fitting it back into its housing To do this just drain off the excess water into the boiler as illustrated in the general instructions of the Steam cooking chapter Recommended types The hardness of the water used for steam cooking must of water never exceed 10 1
Download Pdf Manuals
Related Search