00000000rev00

USER'S MANUAL

EN

DIRECT STEAM COMBINATION OVEN

D/H VERSION

Technical service

PAGE.1 • GENERAL REMINDERS 32 • POINTS TO REMEMBER 43 • DESCRIPTION OF KEYS 54 • STARTING ONE PHASE MANUAL COOKING 65 • STARTING MANUAL COOKING WITH TWO OR MORE PHASES IN SEQUENCE 76 • SETTING THE CORE PROBE (VERSION H ONLY) 87 • CORE PROBE + ∆T SYSTEM (VERSION H ONLY) 98 • HINTS ON USING THE CORE PROBE (VERSION H ONLY) 119 • AUTOMATIC HUMIDITY CONTROL SYSTEM (VERSION H ONLY) 1210 • REHEAT PROGRAM (VERSION H ONLY) 1311 • OPERATING DETAILS 1612 • PRACTICAL ADVICE 1813 • DAILY CLEANING 1914 • ROUTINE MAINTENANCE 2015 • MAJOR SERVICING 2016 • SELF-DIAGNOSIS AND FAULT IDENTIFICATION 20

16 • DETTAGLI OPERATIVI

2

The reproduction or copying of any part of this manual by any meanswhatsoever is strictly forbidden unless authorized previously in writing bythe manufacturer.

donadini & c. advertising © - 016.38.122 - 16.02.2000

VE 106

VE 110

VE S20

VE C20

VE 210

VE 211

VE S24

VE C24

VE S40

VE C40

VE 227(1)

VG 106

VG 110

VG S20

VG C20

VG 210

VG 211

VG S24

VG C24

VG S40

VG C40

VG 227(1)

D Electronic with cooking sequences and humidifier.

H Electronic with cooking sequences, automatic humidity control, twin speed, core probe and lighting.

The manufacturer accepts no liability for any inaccuracies in this manualattributable to printing or copying errors. We reserve the right to modifyour products as we deem fit, without impairing their basic features.

CONTENTS

ELECTRIC MODELS GAS MODELS

VERSIONS

(1) All versions of model V. 227 . have two independent ovens.

00000000rev00

3

Repairs may become necessary overt ime; these and a l l major serv ic ingoperat ions must be ent rustedexclusively to a Lainox technician or aLainox authorized service agent.

1.1 • Carefully read the directions given in thismanual; they contain important informationon safety during installation, operation andmaintenance.Keep the manual in a safe place forfuture consultation!

1.2 • This appliance must be put only to the usefor which it is specifically intended, i.e.cooking foods. Any other type of use isimproper and therefore dangerous.

1.3 • Only t ra ined k i tchen s ta ff should beallowed to use the appliance.

1.4 • The oven must not be lef t unattendedduring operation.

1.5 • There are sur faces of the oven thatbecome hot during operation. Take care!

1.6 • Ask the installer for information on correctoperation and use of the water softener;incorrect or incomplete regeneration of theresins will result in inadequately treatedwater, which could damage the oven.

1.7 • Should it become necessary to call out aserv ice technic ian, a l l essent ia lidentification details of the appliance areshown on the data plate.

1.8 • In the event of technical assistance beingrequired, the trouble must be describedin as much detail as possible , so that aservice technician wil l be able straightaway to understand the nature of theproblem.

1.9 • The room in which the oven is to operatemust be well ventilated!

1.10 • In the event o f breakdown or fau l tyoperat ion, swi tch of f the ovenimmediately!

1 • GENERAL REMINDERS

2000TYP. VE 106 "X"NR xxxxxxxxxx

50 Hz3N AC 400 V

8 kW kPa150 - 500

IPX 5 - 98

IPX 5

AC 230 V

A1

IT

LX TYP. VG 110 "P" TYP.

2000 NR xxxxxxxxxx

1.00 kW

kPa

50 - 500

B21

P mbar20; 28-30/37

8; 20

0085

00000000rev00

4

2.1 • Before any food is cooked in a new oven,the interior must be thoroughly cleaned(see the “Daily Cleaning” heading).

2.2 • At the end of the working day, clean theoven thoroughly inside and out; this willensure smooth operation of the applianceand prolong its useful life.

2.3 • Do not use high pressure water jetswhen cleaning the oven!

2.4 • For daily cleaning, use non-corrosiveproducts (alkali based) suitable for thepurpose. Abrasive materials and productsshould not be used as they will damage thesurfaces.

2.5 • Always switch off the appliance when workis finished, and shut off all energy supplies(electricity, water, and gas if connected).

2.6 • Avoid any operat ion that might causecooking salt to be deposited on the steelsurfaces of the oven; if salt is accidentallysp i l led, r inse off immediate ly andthoroughly.

2.7 • After s team cooking, open the doorcarefully to avoid being hit by the rush ofresidual steam escaping from the oven.Failure to observe this warning may bedangerous for the operator.

2.8 • To ensure safe operation of the oven donot obstruct the vents or any otheropening in the casing!

Fai lure to observe bas ic safetyguidelines may jeopardize the smoothoperation of the oven and expose theoperator to serious danger!The manufacturer accepts no liability ifthe or ig inal funct ion of the oven isaltered or there is tampering or failureto observe the instructions given in themanuals.

2 • POINTS TO REMEMBER

2.9 • To ensure long term efficiency andreliability of the oven, major servicingshould be carried out at least once ayear. With this in mind, customers arerecommended to s ign a serv iceagreement.

00000000rev00

FOREWORD This page describes the control indicators(which signal any fault occurring duringoperation), the service keys (which, at anymoment, activate the additional servicesavailable, provided that the oven is workingand the LED of key 28 is permanently alight),the additional functions (which activatespecial cooking methods, described in detailon the following pages) pertaining to themodel and version shown on the previouspage.

3.1 • CONTROL INDICATORS4 No water indicator light.1 Fault display.

3.2 • IMMEDIATE RESPONSE FUNCTIONSRapid cooling key with oven hot and dooropen. Open the door and press key 30:ventilation is activated to lower the oventemperature rapidly down to 50°C. Thisfunction can be used after a cookingoperation that is to be followed by anotherone using a much lower temperature.

Temporary manual oven moisture inletkey . Keep key 38 pressed for as long as youlike: water is sprayed into the oven,increasing its humidity level. This function isactivated only in convection and combinationmodes, and is useful for foods that requireadded humidity when cooking.

Open oven vent key . This function can onlybe activated in convection mode. Pressingkey 27 opens the oven vent (LEDpermanently alight for version H only), turningthe butterf ly valve 39 for version D,evacuating the excess moisture in the oven

FOR VERSION H ONLYNote : The position of the vent can be saved.For example: phase 1 = vent closed; phase 2 = vent open.

Oven light key . Pressing this key, the ovenlight wil l come on for a t imed duration(standard duration 20 seconds. Call yourtechnical service centre if you wish to changethis setting).

Note : The appliance is f i t ted with anautomatic system for lowering thetemperature that operates in all cookingmodes. If the temperature exceeds thedisplay sett ing by 30°C the humidif ierautomatically directs cold water into theoven and the temperature is rapidly loweredThis precludes the possibility that food couldstart cooking with too high a temperature inthe oven. In addition, the added moistureprevents dishes from drying up.

3.3 •ADDITIONAL FUNCTIONSReheat program selection key 37.FOR VERSION H ONLYNormal/low fan speed selection key . Thenormal speed is usually activated (left LEDpermanently alight); pressing key 11 activatesthe low speed (right LED permanently alight).The low speed is particularly useful whencooking delicate foods. This functionautomatically activates energy saving.Temperature control key 24 with ∆tcombined with the core probe .

5

3 • DESCRIPTION OF KEYS

Vent closed

Vent open

00000000rev00

6

OPERATIONS

4.1 • SWITCH ONPress key 5 to switch on.

4.2 • SELECTSelect the cooking mode: convection 10,steam 13, combination 12.

4.3 • SETSet the cooking temperature with knob 18.

4.4 • SETSet the cooking time with knob 21.

Oryou can set the cooking temperatureregulated by the core probe in the productby using the keys 23.

4.5 • STARTStart the oven by pressing key 28 (LEDpermanently on).

4.6 • END OF COOKINGIf infinite time [ inf ] has been selected,switch off the oven manually using key 28(LED alongside key OFF).If a cooking time or core probe temperaturehas been entered, a beep of approx 5seconds duration will be generated at oneminute intervals when the time expires orthe temperature has been reached, toindicate that cooking has terminated andthe oven has switched itself off (LED nextto key 28 off). Just open the door to stop the beeping. Remove the food from the oven, followingthe directions given under paragraph 2.7 ofthe “Points to remember” heading.

4 • STARTING ONE-PHASE MANUAL COOKING

00000000rev00

7

OPERATIONS

5 • STARTING MANUAL COOKING WITH TWO OR MORE PHASES IN SEQUENCE

5.1 • SWITCH ONPress key 5 to switch on.

5.2 • SELECTSelect key 3 to select the cooking phase[1 ].

5.3 • SELECTSelect the cooking mode: convection 10,steam 13, combination 12.

5.4 • SETSet the cooking temperature with knob 18.

5.5 • SETSet the cooking time with knob 21.

ORyou can set the cooking temperatureregulated by the core probe in the productby using the keys 23.

5.6 • SELECTPress key 3 to select the cooking phase [ 2 ] . Set the cooking mode, temperatureand t ime as descr ibed in prev iousheadings.

5.7 • SELECTPress key 3 to select the cooking phase [ 3 ] . Set the cooking mode, temperatureand t ime as descr ibed in prev iousheadings.

5.8 • STARTStart the oven by pressing key 28 (LEDpermanently on).

5.9 • END OF COOKINGIf infinite time [ inf ] has been selected,switch off the oven manually using key 28(LED alongside key OFF).If a cooking time or core probe temperaturehas been entered, a beep of approx 5seconds duration will be generated at oneminute intervals when the time expires orthe temperature has been reached, toindicate that cooking has terminated andthe oven has switched itself off (LED nextto key 28 off). Just open the door to stop the beeping. Remove the food from the oven, followingthe directions given under paragraph 2.7 ofthe “Points to remember” heading.

00000000rev00

8

OPERATIONS

6.1 • COOKING WITH THE CORE PROBEOnce the oven temperature has been set(as described in the relative headings),press the keys 23 to enter the desired coretemperature.Insert the probe into the food (see “Hintson using the core probe”), plug the leadinto the panel socket (36) and proceedaccording to the cooking mode selected.Therefore, if you have chosen...

Note : When cooking in manual modeus ing two o r more phases , thee lec t ron ics do not permi t enter ing acooking phase with the core probe afterany cooking phase with infinite time.

If, when setting the core probe, knob 21 isturned to the left to select infinite time andcooking then started, the food can beheld at the set temperature whencooking is completed . The dish will keepwarm unt i l such t ime as the cyc le inprogress is interrupted (e.g.: by openingthe oven door).

PRACTICAL EXAMPLESetting Mode: Convection (10)Oven temperature: 140 °C (18)Time: Infinite (21)Core temperature: 78°C (23)

What happensOnce the temperature at the core of thefood reaches 78 °C, wi th the oventemperature at 140 °C, the heat sourceshuts off and will automatically come intooperation again when the core temperaturedrops by 1 °C. In practice, it is no longerthe oven temperature setting that regulatesthe operation of the heat source, but thetemperature selected for the core probe.

FOREWORDThe core probe a l lows cook ing to beregulated by monitoring the temperature atthe core of the product . Th is dev ice

overrides the time setting, and cookingstops as soon as the temperature at thecore of the product reaches the selectedvalue.

6 • SETTING THE CORE PROBE

6.1a •MANUAL COOKING,

ONE PHASE:

press key 28 to startcooking.

6.1b •MANUAL COOKING WITH

TWO OR MORE PHASES

IN SEQUENCE:

pass on to settingthe next phase orpress key 28 to startthe first phase of theselected cookingmode.

00000000rev00

FOREWORDThe ∆t function allows the core probe to beused whi le mainta in ing a constantdifference between the temperature at thecore and the temperature in the oven.

With the ∆ t system, food need not beassailed by high temperatures, but insteadcan be un i formly cooked and remaintender, whi le shr inkage is a lsoconsiderably reduced.

7.1 • COOKING WITH THE ∆T SYSTEMOnce the oven temperature and the coreprobe temperature have been set (asdescribed in the relative headings), presskey 24; Insert the probe into the food, asdescribed in “Hints on using the coreprobe”, plug the lead into the panel socket36 and proceed according to the cookingmode selected. Therefore, i f you havechosen ...

9

OPERATIONS

AdviceOnce cooked, food can of course only bekept warm for a l imited period of t ime,which must not exceed current health andhygiene regulations.

AdvantagesFood can be kept as if “freshly cooked” foras long as you like, without the operatordoing anything, consuming extremely littlepower. The succulence of the food remainsundiminished.

The holding temperature is precise towithin 1 °C. Ideal for large items of food.

Note: Using this system of cooking andholding with the convection mode, it ispossible to combine automatic humiditycontrol, which creates the ideal humidityavoiding drying up the product.

6 • SETTING THE CORE PROBE

00000000rev00

7 • CORE PROBE + ∆T SYSTEM

7.1a • MANUAL COOKING,

ONE PHASE:

press key 28 to startcooking.

7.1b • MANUAL COOKING,

TWO OR MORE PHASES:

pass on to setting thenext phase or presskey 28 to start thefirst phase of theselected cookingmode.

10

OPERATIONS

PRACTICAL EXAMPLESettingMode: Combination (12)Oven temperature: 120 °C (18)Core temperature: 68 °C (23)

What happensFrom the set t ings, the e lect ron icsdetermine the ∆t, which does not have afixed value , but is a function of the dataentered (for example: 120 °C - 68 °C = ∆t52).When started, the oven rapidly heats to the∆t value + the temperature already existingat the core of the food. The oven will thenbe regulated in such a way that thedifference between the two temperaturesremains constant , i .e . equal to thedetermined ∆t value.

AdviceThis type of cooking takes longer; thelower the ∆t the longer the time, but thegreater the yield. The values to enter forthe oven temperature should not exceed130/140 °C. I f the product requi resbrowning, a final convection phase at ahigher temperature is required.

Ideal for:la rge i tems, f resh and del icate orunseasoned meats, fibrous meats, game.

AdvantagesDuring cooking, the heat penetrates thefood gradually and uniformly, rendering itsucculent, soft and tender and avoidingany h in t o f burn ing on the sur face.Shrinkage is much less than with any othercooking mode, so that the specific yield ofthe product is greater.Cooking can be carried out during deadtime, and operating costs thus reduced.Flavour and firmness are maintained atoptimum levels.

7 • CORE PROBE + ∆T SYSTEM

00000000rev00

120

Temperature °C

oven temperature

temperature at core of product

Cooking time

68

20

∆t

In cooking with this device, the position ofthe core probe is extremely important. Theprobe must be posit ioned from the topdownwards at the centre of gravity of thefood to cook and be fu l ly inserted. Inpieces whose thickness is less than twicethe probe, which is inserted horizontally tothe tabletop so that the tip of the probe isanyhow in the middle of the food (seefigure). It is also recommended that the probe beinserted with the food positioned at thecentre of the oven.

Cooking with the core probe is ideal for:• large i tems that requi re cook ing in a

part icular way at the core (roast-beef,salmon, etc.);

• cooking vacuum-packed products (usingthe needle probe, optional).

Optional: On request and without anyspec i f ic adapta t ion, i t i s poss ib le toconnect the needle probe to the frontpane l to con t ro l t he tempera tu re o fvacuum-packed foods.

Advantages• Improves control over the cooking process,

eliminating the risk of loss and waste;• Permits accurate cooking irrespective of

the quality or mass of the product;• Saves time because cooking control is

automatic;• Guarantees hygiene; wi th prec is ion

monitoring of the core temperature, there isno need for food to be handled, poked orprodded.

11

8 • HINTS ON USING THE CORE PROBE

NO YES

NO YES

00000000rev00

FOREWORDThe automatic humidity control systemmakes it possible to keep a constant levelof humidity in the oven when cooking byconvection. It performs a twofold function,i t does not work by on ly in t roduc ingmoisture, but also (version H only) byextracting the moisture of the product whenit exceeds the set value. Especially advantageous for fresh productsthat cannot have the same mois ture

content from one day to another, but whichwhen cooked will always have the sameaspect and firmness.This system is recommended in particularfor cooking different quantities of the sametype of food, in order to mainta in abalanced cooking atmosphere: with theoven hal f fu l l , the level of humidi ty isincreased by the system, whereas with theoven full, the vent opens automatically torelease excess moisture.

12

OPERATIONS

9 • AUTOMATIC HUMIDITY CONTROL SYSTEM

9.1 • COOKING WITH THE AUTOMATICHUMIDITY CONTROL SYSTEMNote : The cook ing mode mus t be convection!Once the oven temperature or the coreprobe temperature have been set (asdescribed in the relative headings), presskey 38 . The display shows [ HO ] and, within approximately 2 sec.,enter the required automatic humidity controlvalue, from 1 (very dry) to 99 (99% relativehumidity). Put the food in the oven and, ifthe probe is set, insert the probe in the food(see under the “Hints for using the coreprobe” heading), plug the probe into thepanel (36) and then proceed with the chosenmethod of cooking.Therefore, if you have chosen ...

Note: The vent must be closed, becauseif it were set open it would automaticallycance l the se t t i ng o f the au tomat i chumidity control (version H only).

AdviceDefinition of the automatic humidity controlvalue requires a certain amount of practicalexperience. Nonetheless, it is impossible to commit acatast rophic er ror, and th is funct ionundoubtedly enhances the appearance ofthe food.

Ideal for:Foods that tend to dry up, or small items orfoods that release excess humidity andwhen reheating especially on a plate.

AdvantagesRepeatable results, even when foods arecooked together wi th o thers hav ingdifferent characteristics.

9.1a • MANUAL COOKING,

ONE PHASE:

press key 28 to startcooking.

9.1b • MANUAL COOKING,

TWO OR MORE PHASES:

pass on to setting thenext phase or press key28 to start the firstphase of the selectedcooking mode.

00000000rev00

13

OPERATIONS

FOREWORDThe reheat program is part of an organizedkitchen management system: cooking ➡ cooling ➡ conserving ➡ reheating➡ service.

Foods can be reheated either in a pan oron a plate. The memory holds up to 5programs, of which the first two are presetby the manufacturer.

10 • REHEAT PROGRAM

10.1 • SWITCH ON THE OVENPress key 5. A short beep indicates thatthe se l f -d iagnosis rout ine has beencompleted. If a symbol appears in the faultwarn ing d isp lay, re fer to the “Sel f -diagnosis and fault identification” heading.

10.2 • SELECT THE REHEAT PROGRAMNote : Programs R1 and R2 are alreadystored in memory. Press key 37 , the le f t LED remainspermanently alight. This indicates the R1reheat program has been selected. Toselect the R2 program, press the key asecond t ime, the r ight LED remainspermanently alight.

10.3 • PROGRAMS ALREADY INSTALLEDR1 AND R2Values already set for program R1 Mode: Convection (10)Fan speed: Normal (11)Oven temperature: 130 °C (18)Time: Infinite (21)Humidity: 20% (38)

Values already set for program R2 Mode: Combination (12)Fan speed: Normal (11)Oven temperature: 130 °C (18)Time: Infinite (21)Humidity: 40% (38)

No te : Wi th the rehea t p rogram i t i spossible to use the combination modesetting with automatic humidity control orwith the vent open. This is particularlysuited for reheating food on a plate toprevent condensat ion forming on theplate.

00000000rev00

14

OPERATIONS

10.4 • MODIFICATION OF PROGRAMS R1AND R2Press key 3 to access the setting. Carryout the single programming operations insuccession within approximately 5 sec.,otherwise, to access programming again,press key3 again.The d isp lay 3 shows no.1 f lash ing (phase 1).Select the preheat mode, if different to theone prompted.Change the fan speed, i f necessary(version H only), remembering that this willreduce the heat output of the oven inoperation.Enter the oven temperature.Set the t ime, which genera l ly wi l l beinfinite, by turning the relative knob, orenter the core probe temperature (versionH only), it is advisable to use the needleprobe for particularly thin or small items,using keys 23, if the size and consistencyof the food permit.At this point we recommend entering theautomatic humidity control function, seeunder the relevant heading or open thevent. Wait for a few seconds for the data tobe saved, when a sequence of 5 beepsindicates that the save has taken place.

What happensStart the program after introducing the foodin a pan or on a plate. As the two presetprograms are not regulated by the coreprobe, additional care needs to be taken inthe programming of reheat times until acertain familiarity with the system has beenacquired.

AdviceReheating is intended as a process ofwarming previously cooked foods to anominal serving temperature of 65 °C atthe core. This must take place as quicklyas possible, clearly observing the localhealth and hygiene regulations. For deep-frozen and/or frozen products,the oven temperature is set to 160 °C andthe food exposed to the heat for a fewminutes until defrozen sufficiently to allowinsertion of the core probe; obviously, theprogram needs to be temporarily modified.

AdvantagesThis system makes it possible to presentthe food “freshly cooked” as regards itsappearance, flavour and firmness, evenafter a few days’ conservation at +3 °C.The appliance is versatile as it can performdifferentiated functions without the aid ofadditional equipment.

10 • REHEAT PROGRAM

00000000rev00

15

OPERATIONS

Place the food to reheat in the oven,following the directions given under the“Practical Advice” heading.Insert the core probe (see “Hints on usingthe core probe”).

10.5• STARTPress key 28: the LED associated with thekey stays on permanently.

At this point ...the temperature display indicates theactual oven temperature. The time display:• indicates [ inf ] , if infinite time has beenset;• counts the operating time, if the coreprobe is active;• indicates the remaining time, if a time hasbeen set.

10.6• END OF COOKINGTo stop the reheat program, just open thedoor. Remove the food from the oven, followingthe directions given under paragraph 2.7 ofthe “Points to remember” heading.

Displaying entered valuesI f , during reheating, i t is necessary tocheck the set values, press key 37.

STARTING THE REHEAT PROGRAM

10 • REHEAT PROGRAM

00000000rev00

16

OPERATIONS

FOREWORD During cooking (LED permanently on), thedisplays show the actual values. I t is

anyhow possible to check the set values.In this connection, proceed as follows:

11 • OPERATING DETAILS

00000000rev00

11.1 • DISPLAYING SET VALUES DURINGCOOKING (without stopping)Press the key of the cook ing modepreviously selected (corresponding LED onsteady). You hear a beep and the displayshows the values set beforehand. After 5sec. the real values reappear.

11.2 • CHANGING SET VALUES DURINGCOOKING (WITHOUT STOPPING)

Version H only11.3 • CHANGING THE FAN SPEED

Press the fan speed key 11 . The LEDcorresponding to the new speed setting willlight up (left-hand LED = normal speed;right LED = low speed; after 5 seconds abeep indicates that the speed has beenchanged.

11.4 • CHANGING THE TEMPERATURE SETFOR THE CORE PROBEKeep one of the keys 23 pressed to enterthe new value; then you hear a beep andthe display shows the value you have justset. After 5 sec. the real values reappear.

11.2 a • TEMPERATURE AND TIMETo change the value, press firstthe cooking mode and then turnthe relevant knob to enter thenew value (to the right, increase -to the left, decrease); you thenhear a beep, the displays showthe values you have just set,after 5 sec. the actual valuesreappear.

11.2 b • COOKING MODEPress the key associated with thenew cooking method, theassociated LED will light up; thenyou hear a beep and the displayshows the value you have justset, after 5 sec. the actual valuesreappear.

11.2 c • AUTOMATIC HUMIDITYCONTROLPress the key for the selectedcooking mode (correspondingLED permanently on, you thenhear a beep) and then press theautomatic humidity controlfunction key (the display shows [ H.. ] , the value enteredpreviously). Turn the knob to setthe new value. After 5 sec. thereal values reappear.

17

OPERATIONS

11.5 • FORCING COOKING PHASES IN AMANUAL PROGRAM WITH TWO ORMORE PHASES IN SEQUENCEI f you wish to skip a cooking phase orcomplete it sooner, press and hold the key3 for approximately 3 sec.; the display willautomatically show the next phase.

11.6 • TEMPORARY STOPOpen the oven door or press key 28: thecorresponding LED blinks. Cooking stopsand the timer pauses until such time as thedoor has been closed or key 28 pressed asecond t ime. Cooking wi l l resumeautomatically from the point at which theinterruption occurred.

11.7 • PERMANENT STOPTo stop or permanently interrupt a cookingprogram for which infinite time is set, presskey 28 and hold for at least 3 seconds. Acontinuous beep confirms the end of thecooking operation as if the full time hadelapsed, and the LED associated with key28 goes out.

FOREWORDThe fo l lowing ho lds for the reheatprogram only

11.8 • DISPLAYING THE VALUES SETDURING THE CURRENT PHASE(without stopping)Press key 37, you then hear a beep. Thedisplay shows the values set previously.After 5 sec. the real values reappear.

11.9 • CHANGING THE VALUES SAVED INPROGRAMS R1 AND R2 WHILECOOKING IS IN PROGRESSTo modify a reheat program, press key 37,you then hear a beep. The display showsthe values set previously. Use the controlsto change the values attr ibuted to theprogram according to the instructions givenin the “Changing set values during thecooking phase (without stopping)” heading.

Note : I f the rehea t p rogramhas twoworking phases and you wish to displayand/or change phase 2, follow the aboveins t ruc t ions , then p ress key 3 . Thed isp lays w i l l show the va lues se t inphase 2; After 5 sec. the real valuesreappear.

11 • OPERATING DETAILS

00000000rev00

18

12.1 • PREHEATING THE OVENThe oven preheating phase is extremelyimpor tant and usefu l for successfu lcooking.As a general rule, always preheat the ovenwhen empty, set t ing the temperatureapprox. 20% higher than that to be utilizedsubsequently in cooking. In the case of steam cooking, preheat theempty oven using convection mode as thiswill allow temperatures of over 100°C to beselected.

12.2 • COOKING LOADSThe depth of the pan must be suitable forthe height of the food.For uniform cooking i t is preferable todistribute the load over several shallowpans rather than loading just one extremelydeep pan. Keep to the weights spec i f ied in thefollowing table:

12.3 • FROZEN/DEEP-FROZEN PRODUCTSThe oven must be preheated and loadedrespecting the quality and nature of thesefoods. For example, frozen spinach mustnot be hit with temperatures that are toohigh as, due to its nature, it could dry outon the outside and impair the result.

12.4 • TYPES OF CONTAINERFor optimum results, it is vital to use theright pan for the different kinds of food:aluminium or aluminium plate pans forconfectionery and baked foods, perforatedpans for steam cooking, mesh pans forpre-fried potatoes.

12.5 • CLEARANCE BETWEENCONTAINERSWhen loading the oven with the food tocook, it is recommended to pay specialat tent ion there is suff ic ient c learancebetween containers. This makes it possiblefor the heat and air to distribute evenly fora more uniform result, which would not bepossible if the food in one pan were incontact with the pan above.

12.6 • LESS SEASONING By using this type of oven it is possible tovirtually eliminate the use of seasoning, oil,butter, fat and flavouring. Minimizing theuse of such ingredients in cooking, thenatural flavours of the food are highlightedand the nutritional content remains intact,br ing ing the benef i ts o f a more d ie t -conscious type of cuisine.

12 • PRACTICAL ADVICE

160 kg8 kg4 kg

20 x GN 2/140 x GN 1/1

Maximum ovenload

24 kg

40 kg

80 kg

2 x 64 kg

Loadper pan

4 kg

4 kg

4 kg

8 kg

No. pans

6 x GN 1/1

10 x GN 1/1

20 x GN 1/1

2 x 8 x GN 2/1

Model

VE 106.VG 106.

VE 110.VG 110.

80 kg8 kg10 x GN 2/1VE 210.VG 210.

VE 211.VG 211.

VE 227.VG 227.

Note: When loading the oven you should clearly consider not only the weight of the product, but also its size, firmness and thickness.

80 kg4 kg20 x GN 1/1VE S20. / VE C20.VG S20. / VG C20.

VE S24. / VE C24.VG S24. / VG C24.

VE S40. / VE C40.VG S40. / VG C40.

96 kg8 kg4 kg

12 x GN 2/124 x GN 1/1

00000000rev00

19

13.1 • THOROUGH CLEANING ...... is a prerequisite for faultless cookingand better yields:

• the food’s own f lavour remainsunchanged;

• dur ing operat ion, there are no fumescaused by previous remains of food thatburn;

• energy savings;• less maintenance work and a longerservice life;• in addition, the simplicity of the proceduremeans that a thorough c lean can becarr ied out quick ly and wi th minimuminconvenience to the operator:- 5 minutes approximately to spray clean- 20 minutes steam cycle- 5 minutes rinsing- 5 minutes drying

13.2 • WARNINGNever use direct or high-pressure jets ofwater to clean the outside of the oven. Never use corrosive and/or abrasivesubstances on steel surfaces, and avoidscouring or scrubbing with steel wool orwire brush, as irreparable damage couldoccur. Similarly, aggressive detergents ofnon-alkaline formulation containing highpercentages of sodium and ammonia cansoon damage the seals , jeopardizingoven efficiency and operation .The outside of the oven is washed with asponge and warm water with an ordinarydetergent suited to the purpose.

13 • DAILY CLEANING

OPERATIONS

13.3 • CLEANING THE OVEN AT THE ENDOF WORKProceed as follows:

1 • Switch on the oven;

2 • Press key 30 , let the oven cool toapprox. 60 °C; if the oven is cold, preheat itwith steam to 60 °C;

3 • Open the door and proceed to removeany cooking spills, using a spatula that willnot scratch the steel surface, then spraythe inside with a proprietary oven cleaner.Use a non-corrosive alkal ine product.Close the door and allow the chemical toact for the t ime ind icated by themanufacturer, generally between 5 and 10minutes,

4 • Press key 13,

5 • set a temperature of 100 °C,for a time of 10 minutes,

6 • press key 28 to start the cleaning cycle.

At th is point , swi tch off the appl iancecompletely and open the oven door slowly;

7 • Rinse the oven thoroughly with plenty ofclean water and wipe the door seals with asponge. The use of a hand-held shower(optional) is recommended.

8 • Swi tch on again, and se lect aconvect ion cyc le o f about 5 minutes ’duration.

9 • Stop and shut off all utilities (electricalpower supply, water, and gas if connected).Leave the door s l ight ly a jar when theappliance is not in use.

00000000rev00

20

14.1 • PERIODICALLY ...... the deflector and pan racks should becleaned as required. In this connection, proceed as follows:

• Stop and shut off all util it ies (electricalpower supply, water, and gas if connected);

• take out the pan racks; • unscrew the deflector screws with the right

sized screwdriver;• remove the deflector and wash thoroughly

under running water or in a dishwasher;• for best results when washing and rinsing

the oven, the use of a hand-held shower(optional) is recommended;

• dry with a clean cloth;• refit the deflector and secure in place with

the two screws.

14.2 • PROLONGED IDLE PERIODSIf the oven is to stand idle for any length oftime (e.g. holidays or seasonal closing) itmust be cleaned thoroughly, leaving notraces of food or d i r t . Leave the doorslightly ajar so that air can circulate insidethe oven. Be absolutely certain to shut offall utilities (electrical power supply, water,and gas if connected). For added care aftercleaning, the external surfaces can beprotected by applying a proprietary metalpolish.

14 • ROUTINE MAINTENANCE

15 • MAJOR SERVICING

16 • SELF-DIAGNOSIS AND FAULT IDENTIFICATION

15.1 • To ensure correct and safe operation, theoven must be inspected and serviced atleast once a year by a Lainox technician orauthorized service agent.

15.2 • Wi th th is in mind, customers arerecommended to s ign a serv iceagreement.

16.1 • Whenever the appliance is powered up bypressing the main switch, an electronicdiagnostics routine is run automatically tocheck the principal functions. Assuming theappliance is in perfect working order oncompletion of the self-diagnosis routine,the oven temperature display shows theactual temperature in the oven, and theLEDs of the cooking mode keys all blink. Atthis point the cooking parameters can beentered.

16.2 • If any irregularities are discovered, on theother hand, these are indicated on the faultwarning display or the oven temperaturedisp lay. Error codes are ext remelyimportant when trouble cannot be remediedby the operator, since they give the servicetechnician an indication as to the nature ofthe fault. The message on the display isaccompanied by a beep of 5 seconds,repeated every minute, until the oven isswitched off.

00000000rev00

Message in the temperature display . Oventemperature probe faulty, Switch off the ovenimmediately and contact a Lainox technician orauthorized service agent.

No water display. This symbol lights up when there isno water reaching the appliance, in which case checkthat the shutoff valve is open and that there is water stillcoming from the main. If there is no supply from themain, inform the water company or agency. If there is noproblem with the main, contact a Lainox technician orauthorized service agent. In the meantime, the oven canstill be used in convection mode.

The device preventing thermal overload of the motorhas cut in. Switch off the oven immediately andcontact a Lainox technician or authorized service agent.

The oven safety thermostat has cut in. Switch off theoven immediately and contact a Lainox technician orauthorized service agent.

Vapour condensation temperature probe faulty . Thecondenser is in operation continuously, but the oven canstill be used under close observation (increased waterconsumption), until the arrival of a service technician.

An abnormally high temperature rise has registered inthe compartment housing electrical components . Theoven can still be used under close observation, until thearrival of a service technician.

An excessive temperature rise registering in theelectrical components compartment could result indamage to components. Switch off the ovenimmediately and contact a Lainox technician orauthorized service agent.

21

MESSAGES

16 • SELF-DIAGNOSIS AND FAULT IDENTIFICATION

The main fault warning messages are:

00000000rev00

22

MESSAGES

WARNING FOR GAS MODELSNo gas. Check that the shutoff valve is open andthat there is gas coming from the main. If there isno supply from the main, inform the gas companyor agency. If there is no problem with the main,contact a Lainox technician or authorized serviceagent.

Gas appliances are fitted with ignition devicesincorporat ing an automat ic reset funct ion. I foperat ion is not restored automat ical ly af terseveral attempts, display 1 will show the errorcode [ 6 ] and [ c ] illustrated alongside. A beep warnsthe operator. After approx. 60 seconds a secondbeep tells you the burner can be switched back on.Press key 28 and then key 40 to reset ignition.If the fault persists, contact a Lainox technician orauthorized service agentNote: Burner shutdown is a safety condition.Therefore, this situation is not a sign of theappliance malfunctioning.

VERSION H ONLY

Core probe faulty. Should the message [ err ]appear on the d isp lay of the core probeaccompanied by message 9 on the fault display, itis necessary to check the connector is pluggedinto the socket properly. The oven can continue tobe used until the arrival of a service technician,but without this accessory

If, after carefully carrying out these checks, theappliance still does not function properly, call aLainox technician or authorized service agent.

No te : when con tac t ing La inox se rv i cetechnicians, try to explain the fault in as muchdetail as possible, referring all the informationindicated on the identification data plate (seepage 3).

16 • SELF-DIAGNOSIS AND FAULT IDENTIFICATION

00000000rev00

Key to reset burner ignition (only for VG106-110-210-211-227 version D)

23

NOTES

00000000rev00

24

NOTES

00000000rev00

R1 R2 R1 R2

DESCRIPTION OF THE DISPLAYS AND KEYS

VERSION D VERSION HDISPLAYS, KNOBS AND KEYS

4 Luminous key indicating no water

5 Main switch

1 Fault warning display

6 Phase display

3 Cooking phase selector key

10 Convection mode key

37 Express heating up (regenerating)programme selection key

12 Combination mode key

13 Steam mode key

19 Oven temperature display

18 Oven temperature control knob

21 Cooking timer control knob

20 Cooking time display (time remaining/set)

28 Start/Stop key

38 Temporary manual input of humidityinto the oven key

29 Oven light key

30 Rapid cooling key, oven door open

40 Only for gas ovens: Button for burners re-starting

Normal/low fan speed selector key 11

Core temperature setting keys 23

Core temperature display (actual/set) 22

Core probe connection 36

Core probe

Opening oven steam vent key 27

39 Butterfly valve for cooking cabinet exhaust

∆t key 24