Service manual

S 301.01-00 3
95.11
A particular application of this cycle is the so-called “sous
vide” method of cooking of food in special heat-resistant
bags or containers.
• Reconditioning (most used temperatures are be-
tween : 110 and 160 °C)
Ideal for reconditioning pre-cooked and chilled food
which has been prepared in baking tins, portions or
dishes.
In the level 6 ovens, this cycle is already stored in the
automatic programming memory and is made up as
follows:
- a forced-convection/steam cycle with controlled humid-
ity;
- temperature value pre-set to 180 °C (can be changed,
if desired);
- full-power operation;
- continuous operation, as indicated by the word “Cont”
appearing on the display; this cycle carries on whether
or not the door is open. The meat probe may also be used
as an alternative to the continuous cooking cycle.
• Cook & Hold
Ideal for cooking large joints of meat.
Advantages:
- low weight loss thanks to its gentle cooking action,
using reduced air circulation speed and low power;
- the cooking and subsequent holding stage allows the
appliance to be operated outside normal working hours.
This cycle is characterized by two stages, i.e.:
- COOK, which is carried out at low power and using a
reduced fan speed;
- HOLD, which is carried out at a holding temperature of
at least 65-70 °C, with the fan operating alternately at low
speed (pausing for 5 seconds and then operating for 25
seconds).
PERFORMANCE
• High degree of cooking uniformity using the “FLOW
CHANNEL” ventilation system.
• Rapid temperature increments and fast steam genera-
tion. The gas-heated versions have the same rapidity as
the electric versions due to the use of air-blown burner
technology.
• Forced-convection cycles at temperatures of up to
300 °C
• Steam at 100 °C for appliances with instant steam
generation (ISG).
• The regeneration and “SOUS VIDE” cooking cycles are
standard in all models from level 3 onwards.
• The meat probe is standard in all models from level 3
onwards.
• Oven chamber moisture control is standard for all
programmable models.
• The new electronic controller using “Fuzzy” type logic :
- optimizes the operation of the appliance in relation to the
food load;
- has sensitive and precise temperature control;
- drastically reduces waste energy consumption.
• The vapour damping system uses less water thanks to
a microprocessor which only allows it to operate when the
appliance is producing steam.
• The “DUAL-ECO” or “BY-PASS” system avoids energy
waste by only producing the amount of steam required.
The “FLOW CHANNEL” ventilation system
Obtaining quality cooking results when using the convec-
tion or steam convection cycles is directly dependent on
the correct air intake and circulation in the oven chamber.
The flow channel system (fig.1) optimizes the air flow
inside the oven chamber and guarantees uniform tem-
peratures both oven the entire surface area of the baking
tins and throughout the cross section of the food load, this
is due to:
- the cavity which uses trapezoidal air channels;
- the air diffusers which also act as tray and baking tin
supports.
- the ventilator fan which is situated towards the rear of the
oven.
Fig.1