User manual WHIRLPOOL ADN 507/1 INSTRUCTION FOR USE

[. . . ] CONVECTION-STEAM OVEN OPERATING AND MAINTENANCE INSTRUCTIONS Mod. Analogic - Electronic INSTRUCTIONS FOR THE USER COMPACT Direct combination ovens, gas and electric models, Electronic and Analogic Var-03 CONTENTS 4. 0 4. 1 4. 2 4. 3 4. 4 4. 5 5. 0 5. 1 5. 2 5. 3 5. 4 5. 5 5. 6 7. 0 8. 0 8. 1 9. 0 9. 1 9. 2 Foreword Programming and operation Starting Components description of Analogic control panel Auxiliary commands and controls Turning the oven off Programming and operation Components description of electronic control panel Instructions for the electronic control system Starting Auxiliary commands and controls Turning the oven off Signalling and displaying malfunctions and breakdowns Cooking chamber washing system Maintenance What to do in the case of a breakdown and/or extended period of non use Cooking tips Tips for convection cooking Remedies to cooking hitches Analogic Electronic Electronic Analogic Electronic Analogic Electronic 4. 0 FOREWARD Read the instructions for use very carefully paying particular attention to the rules concerning safety devices. This appliance must only be used for what it has been designed for and built for and that is: all baking and boiling of meat, fish and vegetables, for browning, grilling and regenerating pre-cooked and/or frozen food. 1 INSTRUCTIONS FOR THE USER COMPACT Direct combination ovens, gas and electric models, Electronic and Analogic Var-03 4. 1 PROGRAMMING AND OPERATION ANALOGIC models (Fig. 4) 4. 1A Hot air convection cycle (temperature range 50-270°C) Turn the cycle selector knob (A) to the symbol shown on the left and select the cooking temperature using thermostat knob. (B) 4. 1B Combined hot air convection cycle with steam (temperature range 50-270°C) Turn the cycle selector knob (A) to one of the seven adjustment positions between the symbols shown on the left (w/ steam output from minimum to maximum) and select the cooking temperature with the thermostat knob (B). [. . . ] Then, it will be possible to insert food for cooking and start the cooking cycle by pressing button ( C ). 5 INSTRUCTIONS FOR THE USER COMPACT Direct combination ovens, gas and electric models, Electronic and Analogic Var-03 5. 4 AUXILIARY COMMANDS AND CONTROLS ELECTRONIC models (Fig. 5B green LED (E1) and the message PrH on the display (N), that will blink till the temperature is reached. After programming the cooking cycle and before inserting the food to be cooked in the chamber, it is alsways advisable to pre-heat the oven. 5B) A Cook & Hold function has been provided for Electronic models. When this is started, it allows a “HOLDING” phase at the end of the cooking cycle for unlimited time, at a temperature of 50°C, which cannot be changed. This function can only be used during the cycle for MIXED or CONVECTION cooking modes, in the folowing way: After starting the cooking cycle, press button (G) and hold it down for about 5 seconds, until the letters HLd appear on timer display (N) alternating with the timer decreasing (timed cooking) or increasing (core probe cooking). To cook using the core probe, and with the Δt control on, the Cook & Hold phase is enabled when the set temperature is reached. The letters HLd will appear on display (N) for the entire C&H phase. To cancel the Cook & Hold function after it has been started, press button (G) and hold it down for about 5 seconds, until the letters HLd no longer appear on display (N). 5. 5 TURNING THE OVEN OFF ELECTRONIC models (Fig. 5) The oven is turned off by turning the cycle selector knob round to position OFF. 6 INSTRUCTIONS FOR THE USER COMPACT Direct combination ovens, gas and electric models, Electronic and Analogic Var-03 5. 6 SIGNALLING AND DISPLAYING MALFUNCTIONS AND BREAKDOWNS ELECTRIC models This oven’s electronic controls automatically displays any malfunctions or breakdowns. The defects controlled by the microprocessor can be the following: Wording Diagnosis F1A F2A tS1 tS2 oPn Hot SPL Out 2SP Out Fun dIS 2. 0… Signals triggering of the motor overload protection probe Singles triggering of the cooking chamber’s safety thermostat Signals faulty temperature probe in cooking chamber Signals faulty core temperature probe Signals door oven not closed Signals high temperature in control compartment Core temperature probe option not fitted Double speed fans option not fitted The selected function cannot be activated Code for operating software The selected function is an OPTIONAL and is not provided with this oven Remedies Turn the oven off if this problem persists for more than an hour call in the technical assistance people Check correct rotation, without friction, of the fan and cleanliness of the fan Replace the probe Replace the probe Close the door (if the signal persists, adjust using the micro-switch on the door) Check that the cooling fan is operating correctly 7 INSTRUCTIONS FOR THE USER COMPACT Direct combination ovens, gas and electric models, Electronic and Analogic Var-03 7. 0 COOKING CHAMBER SELF - CLEANING CYCLE (XT Cleaner washing) It’s well known that the cooking chamber cleaning is the basic prerogative of hygiene, remove the risk of possible bacterial contaminations of the product to be cooked, avoid any dirt encrustations maintaining the stainless steel AISI 304, of which the cooking chamber is made. THE COOKING CHAMBER HAS TO DO ALWAYS THE WASHING CYCLE AT THE END OF THE WORKING DAY. This cycle is particularly advised if you cooked food using temperature more than 100°C, with convection or combination cycles, that cause the drying up of the food residuals on the sides of the cooking chamber. The ovens with electronic control panel device, are equipped with the automatic self-cleaning system (XT Cleaner washing) of the cooking chamber; that foresees an exclusive use of the solid detergent “DETABINOX” in practical cylindrical shaped tabs. DETABINOX is the product that the manufacturer advises for this very important function, the cleaning cycle has been studied and tested with this product perfectly compatible with the materials of which the cooking chamber is made. THE MANUFACTURER DOESN’T ACCEPT COMPLAINTS OF ANY TYPE AND FORM REGARDING THE EFFICACY OF THE WASHING CYCLE, IF YOU HAVEN’T USED THE DETERGENT IN THE MODALTIES AND QUANTITIES AS ABOVE RECOMMENDED. Important notice: the entire cooking chamber and all the parts inside it, are manufactured in stainless steel AISI 304; on request the fan can be manufactured also in stainless steel AISI 316, a higher quality in comparison to AISI 304. Eventual oxidations similar to rust, typical of ferrous materials, variations in the aspect of above mentioned stainless steel, are caused by a misuse, a contact with water with a high concentration of chlorine, corrosive substances and/or use of wrong cleaning detergents or an improper use of them. Very important: keep in mind that the products normally used in the kitchen to clean pans and/or other tools of stainless steel, are not always proper to clean the cooking chamber of the ovens and furthermore could cause relevant damages. The MANUFACTURER doesn’t accept any complain regarding oxidations, concerning the parts manufactured in stainless steel above mentioned especially if the cooking chamber hasn’t been cleaned using the detergent “DETABINOX” suitably studied for the washing of the above mentioned steels. EVENTUAL PARTS DAMAGED BY IMPROPER USE OF CLEANING PRODUCTS , NOT IN COMPLIANCE WITH ABOVE DESCRIBED INSTRUCTIONS WILL BE NOT REPLACED AND/OR REFUNDED UNDER GUARANTEE. Fig. 7. 0 Before doing the washing cycle it is necessary to strictly follow the instructions: 1- Remove the trays-holder and position the m as indicated in fig. [. . . ] It is particularly suitable for braised meat, stews and large pieces of meat for which we always advise using the probe for core temperature-control. 9. 0D Vacuum cooking: This is the system that lets you steam cook vacuum packed food at a maximum temperature of 90°C. For this type of cooking we suggest using the grids because with this kind of pack there is no danger of leaks. 9. 1 TIPS FOR CONVECTION COOKING 9. 1A Baking first courses. To cook lasagne and other oven baked pasta, we suggest using the 45 and 60 mm deep G. N. [. . . ]