Modular Emotion Operation & User’s Manual

ovens emotion emotion for professional people ovens emotion user’s manual

this is the beginning of a positive and lasting collaboration. This manual contains all the information necessary for the use and maintenance of the equipment. We therefore advise you to read it carefully and keep it with care for future consultations. Enjoy your work!

pictogram explanations ....................................................................................6 information ............................................................................................8 some information ..............................................................................................8 cooking advice ............................................................................................8 useful accessories .......................................................................................9 cooking phases: what they are and what they are used for ...............................10 how to use the Multipoint core probe supplied .................................................11 sous-vide cooking ...........................................................................................12 how to use mobile ovens ..................................................................................13 use ..............................................................................................................14 how to navigate between pages .......................................................................14 setting the initial settings (time, date, etc ...) ......................................................16 setting the language ....................................................................................16 selecting the unit of measure .......................................................................17 setting the date ...........................................................................................17 selecting the time zone ................................................................................18 setting the time ............................................................................................19 information ..................................................................................................19 managing programs (recipes) ......................................................................20 HACCP protocol ..........................................................................................21 cooking! ...........................................................................................................22 manual cooking ...........................................................................................24 automatic cooking with recipes (programs) ..................................................35 multilevel .....................................................................................................39 Best Chef ....................................................................................................47 cooling ........................................................................................................48 recipes ........................................................................................................50 maintenance ........................................................................................56 routine cleaning ................................................................................................56 safety warnings ................................................................................................56 cleaning the cooking chamber ..........................................................................58 Cleaning with manual shower ......................................................................59 Rinsing program ..........................................................................................59 MANUAL washing .......................................................................................60 Automatic washing ......................................................................................61 How to load the detergent ...........................................................................62 cleaning the external surfaces, glass and Touch Screen panel ..........................63 cleaning the internal seal...................................................................................63 cleaning the trolley ............................................................................................63 cleaning the tray grid ........................................................................................63 managing the boiler (if any) ...............................................................................64 how to descale ............................................................................................65 downtime .........................................................................................................66 end-of-life disposal ...........................................................................................66 service .........................................................................................................68 something is not working? ................................................................................68

Failure to comply with the following rules can result in damage and injury, even death, will void the warranty and relieves the Manufacturer from all liability. - Before use and ordinary maintenance of the equipment read this manual carefully and take care to keep it for any further future consultation by the various operators. Contact the Manufacturer, if some parts cannot be understood. - In case of transfer of the equipment, hand this booklet to the new user. - Use, cleaning and maintenance other than those indicated in this manual are considered improper and may cause damage, injury or fatal accidents, void the warranty and relieve the Manufacturer from all liability. - This appliance must only be used by qualified personnel to cook food in professional kitchens: any other use is not compliant with the intended use and therefore dangerous. - The manufacturer has designed and built this equipment according to the regulations in force and with the best safety systems with the aim of reducing the risks, however a residual risk remains that will be decreased further by the user who has to comply with the rules in this use and maintenance manual. - If the appliance does not work or you notice any functional or structural anomalies, disconnect it from the power and water supplies and contact a Service Centre authorized by the Manufacturer without attempting to repair it yourself. For a possible repair request the use of original spare parts. - Do not obstruct the side vents. - The equipment must be easily movable for any extraordinary maintenance: make sure that any masonry work following the installation (e.g. construction of walls, replacement of doors with narrower ones, renovations, etc ...) does not hinder handling. - The appliance may be used by children aged 8 or less and by persons with reduced physical, sensory or mental abilities, or lacking experience or the necessary knowledge, provided they are monitored or after they have received instructions concerning the safe use of the appliance and understand the dangers inherent to it. Children must not play with the appliance. Cleaning and maintenance must be carried out by the user and not by children without supervision. warnings reminders for the user 4 pictogram explanations 6

on the bottom of the cooking chamber to collect any fat. - Before use, make sure that there are no non-conforming objects (instruction booklets, plastic bags or anything else) or detergent residues inside the cooking chamber; in the same way make sure that the smoke flue is free from obstructions and there are no flammable materials near it. - On first use, operate the appliance for 30-40 min. at 200°C in order to eliminate the processing residues; wait for the chamber to cool and start a SHORT wash. Before each use, carefully clean and dry accessories and trays too. - To move containers, accessories and other objects inside the cooking chamber, always wear protective thermal clothing (PPE) suitable for the use in question (e.g. thermal gloves). - To prevent burns, do not use containers filled with liquids or food that turn into a liquid state when cooked, at levels higher than those that can be seen. - During cooking and until the food has cooled, the external and internal parts of the oven could be very hot (temperature higher than 60°C / 140°F). To avoid the risk of burns, do not touch the areas marked with this symbol. - Pay the utmost attention when removing the trays from the oven chamber, especially if they contain liquids. - Pay particular attention when opening the door during and after cooking, especially if you used steam: scalding hazard. - Do not salt in the oven chamber. - Do not use easily flammable food or liquids (e.g. alcohol) during cooking. - Keep the cooking chamber always clean, performing a daily cleaning after each cooking: if not removed from inside, fat or food residues could ignite! - If used, remove the core probe from the food before removing the trays from the oven. Before removing the trays, check that the probe cable is not obstructing the extraction of the trays. Handle the probe carefully as it is very sharp and reaches high temperatures after use. - Do not open the oven door during washing as there is a risk of injury due to the impeller movement, hot vapours and the aggressiveness of the chemical detergents used. - The replacement of the detergent and rinse aid packs must be carried out very carefully, avoiding contact with eyes and skin. In case of contact with eyes, rinse thoroughly with running water and contact a doctor. - Do not place heat sources (e.g. grills, fryers, etc.) or easily flammable or combustible substances near the appliance (e.g. diesel, petrol, bottles of spirits, etc ...). - Only use the core probe supplied by the Manufacturer. only for floor ovens with trolley - Lock the parking brakes of the front wheels of the trolleys whenever you do not need to move them. - Always lock the trays inserted in the guides. - Pay the utmost care when moving the trays because they can contain hot liquids that can overflow and the trolleys can tip over (for example when transporting them on uneven surfaces or through doors). - Do not overload the trays inserted in the trolley! The maximum allowed load is 90 kg.

Danger! Situation of immediate danger or dangerous situation that might cause injury or death. Useful tips and information Grounding symbol Equipotential symbol Read the instruction manual 1 Indicates the Figure or Table to which the text refers digital version The digital version of the booklet, available in PDF format, is interactive; for example, a simple "click" on the written text or page numbers lets you access the indicated contents. If you need to print the booklet, we recommend deactivating the "Photo” level of Acrobat. Drawings, texts and contents will be printed but coloured photos will be eliminated: in this way it will be possible to save a lot of printing ink and, consequently, to protect the environment!

to get excellent performance from your equipment and ensure maximum safety of use. cooking advice - During cooking, open the door as little as possible; - 1 if the appliance is not used at full load, evenly distribute the trays over the whole height of the chamber to ensure good air circulation between them: this will improve the results and reduce cooking time; - 2 use trays with low edges and distribute the food evenly in a single layer. For optimal performance, the Manufacturer recommends its own trays; - 3 during cooking and until cool, be careful when you touch the external and internal parts of the oven as they may be very hot (temperature higher than 60°C/140°F). - 4 do not use easily flammable food or liquids (e.g. alcohol) during cooking; - when cooking particularly fatty foods with grills (for example roasts or poultry), place a container on the bottom of the cooking chamber to collect any fat; - preheating is always recommended to obtain better cooking results (except for special cooking requiring a "cold” start). When the set preheating temperature has been reached, the oven will beep and a window will be displayed to indicate that it is time to put the dishes in the oven; when the door is closed, cooking will start automatically according to the set parameters - do not overload the equipment. Exceeding the expected load can lead to damage to the equipment and to less than optimal cooking results; - during the insertion or extraction of trays, be careful not to hit the Touch Screen with them. In the very first uses, due to the evaporation of the humidity of the insulating materials, the equipment will produce unpleasant fumes and odours that will gradually disappear with the subsequent operating cycles. When there is an interruption of the power supply (for example a blackout) and cooking was in progress, when the supply is restored, the oven automatically restarts from the point where it was interrupted. Cooking takes place only when the door is closed, for safety reasons. When, during a cooking operation, the door is opened, the oven stops temporarily and signals the fact with a message on the display. To resume cooking, simply close the door. If, after cooking at high temperatures, you intend to cook food that require low temperatures, the "Cooling - chamber cooling" function page 48 is available, which quickly cools the cooking chamber to the desired temperature. After cooking meat, let it rest wrapped in aluminium foil: for a few minutes cooking will continue by thermal inertia ("Carry Over"). Wait until the temperature drops to around 60°C ("Rest" phase); proceed then with cutting the meat which will be particularly tasty and juicy. Pay particular attention when opening the door during and after cooking, especially if you used steam: scalding hazard.

for every chef: - trays for all kinds of cooking: for fried foods, omelettes, baguettes, of all possible sizes and in the best materials; - tray-holding complementary trestles and tray trolley included in the EM E 20/11-D model; - condensation hoods designed specifically for Emotion ovens; - oven-dedicated detergents and cleaning materials.

Cooking can consist of a minimum of 1 cooking phase or, for better results, up to a maximum of 16 cooking phases, each characterized by different cooking types and parameters (for example, some phases can be set according to time, others with core probe). It is not necessary to use all the phases, for example only two or three can be used. In the example shown in the table A you can see the difference between cooking a roast managed with a single phase and with several phases (recommended). Using the phases means being able to accurately control cooking at all times, modulating the temperature, humidity and fan speed as required. cooking phase table cooking a roast using 1 phase PHASE 1 (it is always necessary to set at least 1 phase) TOTAL TIME convection 90 minutes duration 90 minutes temperature 200°C fan speed 1 humidity/extraction humidity 80% cooking a roast using multiple phases (recommended mode) PRE-HEATING PHASE 1 (browning) PHASE 2 (internal cooking) PHASE 3 (final browning) PHASES from 4 to 16 TOTAL TIME temperature 210°C convection combined (Combi) convection not used about 90 minutes duration 15 minutes 75° in the core 7 minutes temperature 190°C 130°C 190°C fan speed 5 3 5 humidity/extraction vent closed humidity 80% vent closed

supplied The equipment is supplied with a Multipoint core probe. When the probe reaches the temperature set by the user, it means that, both on the surface and in the innermost part ("the core”), the food is cooked and therefore cooking is stopped. Traditional probes measure the temperature of the food in which they are inserted, only on the tip of the probe, while the Multipoint probe detects the temperature in several points and provides the average value of these detections. This allows more precise measurements as errors are avoided; for example, in traditional probes, if the tip is very close to the bones, the detected temperature may not reflect the real core temperature. 6 To use the core probe, it is necessary to insert the connector in the appropriate socket located in the lower part of the appliance. 7 The tip of the core probe must be inserted deeply into the food to be cooked, paying attention that it does not come out. Do not put it in very fatty places near the bones (cooking may end too early). At the end of cooking, take care to remove the core probe before removing the tray or trolley from the oven. The core probe is very sharp and, after cooking, reaches high temperatures!!! Do not pull the probe by the wire to remove it! Do not insert the hot probe in frozen food: danger of thermal shock and consequent failure! Core temperature indicative table dishes recommended core temperature Fillet 53-58°C Roastbeef 53-58°C Braised meat 80-85°C Veal roast 72-78°C Pork shank 80-85°C Porchetta 68-75°C Lamb loin 58-65°C Chicken - Turkey (whole) 85-87°C Salmon (slices) 58-65°C

qualities, the preservation of vitamins contained in food and allows cooking without added fats: it is particularly suitable for cooking meat and vegetables, as it is more homogeneous and preserves the softness and juiciness of the dishes. Sous-vide cooking also allows to block the bacterial proliferation inside the special sous-vide bags, keeping the aromas, quality and nutritional values of your food much longer. For this type of cooking you need to have: - an extremely thin single-point probe (to be requested as an option from the manufacturer); - specific bags for sous-vide oven cooking; - neoprene gaskets. procedure - Insert the food to be cooked in the vacuum bag; if desired, add oil and spices; - create the vacuum in the bag and seal it; - apply a piece of neoprene gasket on the bag: the latter is essential to prevent the tightness of the bag from being lost when the probe is inserted; - insert the single-point probe into the bag where the neoprene gasket was previously applied; - insert the bag with the probe inserted into the oven chamber and cook as desired. Neoprene gasket Single-point probe (option to be requested from the manufacturer)

Mobile ovens with 20 trays provide for the use of a wheeled trolley for inserting the trays. 9 Always lock the parking brakes of the front wheels of the trolley whenever you do not need to move it. 10 Always lock the trays inserted in the guides: this will prevent them from moving and causing possible burns. 11 After inserting the trolley into the oven chamber, remove the handle by pulling it upwards Pay the utmost care when moving the trays because they can contain hot liquids that can overflow and the trolleys can tip over (for example when transporting them on uneven surfaces or through doors). Do not overload the trolleys: the maximum load allowed is 80 kg evenly distributed on the 20 GN 1/1 trays available. 12 The trolley door closure has two movements: this ensures maximum safety of use. unlocked locked

setting the initial settings 16 cooking! 22 This section explains step by step how to best use your equipment. Simply follow the numbers and let yourself be guided to discover all the potential of your oven: 1. how to navigate between pages 2. setting the initial settings (time, date, etc ...) 3. cooking! 1. how to navigate between pages OFF ON Turn on the display by pressing the ON button above the control panel. The button beside (OFF) turns off the equipment at the end of the working day. The control panel is a large Touch Screen: this means it is extremely easy to clean and use it. It should be used only with your clean and dry fingers; avoid using ladles, tools, etc ... as they could seriously damage the display. 13 After a few moments after turning the power on, the display shows a main page showing 6 icons on the first screen and 2 icons on the second screen. If there are multiple pages as in this case, they are scrolled by dragging the finger left or right ("scroll" function), the red dots at the bottom indicate the page displayed and those available: = display of page 1 of two available = display of page 2 of two available Page 1/2 Pre-heating manual p. 26 allows setting the oven preheating temperature manually Manual p. 24 according to his/her experience, the user must set the desired cooking parameters for one or more phases manually Programs p. 35 collection of recipes preset at the factory or previously stored by the user and divided into categories to facilitate the search for the recipe you need (e.g. starters, red meats, etc.) Multilevel p. 39 cooking of multiple dishes at the same time Washing p. 60 managing the automatic washing of the oven chamber Best Chef p. 47 collection of favourite or most used recipes Page 2/2 Cooling p. 48 quickly cools the cooking chamber Settings p. 16 allows you to make settings (e.g. date/time, unit of measurement, etc ...)

previous page Back to the main screen (figure 13 ) Manual p. 24 Time and date p. 17 and p. 19 Current temperature in the chamber Settings p. 16 Cooling p. 48 Multilevel p. 39 Best Chef p. 47 Light ON/OFF Light ON/OFF Programs p. 35 Washing p. 60 Washing p. 60 PAGE 1/2 PAGE 2/2 14 Touching an icon opens a further secondary page dedicated to the chosen topic (e.g. washing): on this you can define all the necessary settings or interventions. In any secondary page, the symbol: = brings you back to the previous page = brings you back to the main screen = starts a manual, automatic or multilevel cooking cycle HOME CLEANING RINSING AUTOMATIC MANUAL PREHEAT MANUAL MULTILEVEL RECIPE BOOK CLEANING BEST CHEF HOME HOME PREHEAT COOLING MANUAL SETTINGS MULTILEVEL RECIPE BOOK BEST CHEF CLEANING

setting the language settings If your equipment does not include the correct date, time or language, we recommend you set them before using the oven; the main page provides all this information at the top, so it is easy to see if some adjustment is needed. The primary settings to define are: - language fig. 15 - unit of measurement fig. 17 - date fig. 16 - time fig. 18 - time zones fig. 19 In the same screen you can: - manage programs (recipes) fig. 21 - display the HACCP procedure fig. 22 The menus marked with the symbol are protected by a password provided only by the Manufacturer to specialized personnel to prevent the programming of parameters that, if set incorrectly, might compromise the use of the oven. COOLING HOME LANGUAGES SETTINGS PREHEATED HOME RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF SETTINGS DATE LANGUAGES °C/°F 12h/24h xx/xx/xx TIME TIME ZONE INFO

digit entered setting the date set the temperature unit of measurement: C°= degrees centigrade F°= degrees Fahrenheit set the date format example: 24 May 2018 dd/mm/yyyy= 24 / 05 / 2018 (day/month/year) mm/dd/yyyy= 05 / 24 / 2018 (month/day/year) yyyy/mm/dd= 2018 / 05 / 24 (year/month/day) set the time to 12 or 24 hours example: three in the afternoon 12h= 3:00 pm is displayed 24h= 15:00 is displayed selecting the unit of measure HOME COOLING PREHEATED HOME RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF SETTINGS SETTING SETTING DATE LANGUAGES °C/°F 12h/24h xx/xx/xx TIME TIME ZONE INFO HOME SETTINGS SETTINGS COOLING SETTINGS PREHEATED HOME RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF DATE LANGUAGES °C/°F 12h/24h xx/xx/xx TIME TIME ZONE INFO DAY 15 SETTINGS SETTINGS SETTINGS YEAR YEAR MONTH JAN 15 OCT 15 OCT 15 OCT APR JULY OCT FEB MAY AUG NOV MAR JUNE SEPT DEC

ROMA UTC+1 GREENWICH UTC 0 use select the country/town of the oven installation (e.g. if the oven is installed in an English town, select London) selecting the time zone time zones The earth makes a complete rotation on its axis in 24 hours. By dividing the 360 degrees of complete rotation by 24 hours we get regular segments: all the countries that are located within that area will adopt the same time (the borders of the "segments" are not net but follow the countries’ borders). It has been agreed that "zero" time (UTC0) is the "segment" where Greenwich is located (London). At this point it is 12 o'clock when the sun is exactly at the peak of meridian line 0 (longitudinal zenith). As you move eastward the hours increase, to the west they decrease, for example: if in Greenwich it is 12:00 in Rome (UTC + 1) it is 13:00 if in Greenwich it is 12:00 in New York (UTC-5) it is 7:00 SETTINGS HOME SETTINGS DATE LANGUAGES °C/°F 12h/24h xx/xx/xx TIME TIME ZONE INFO COOLING SETTINGS PREHEATED HOME RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF Time zone

1 2 3 4 5 6 7 8 0 9 :00 :30 13/10/2016 13:00 100°c - -:- - 1 2 3 4 5 6 7 8 0 9 am pm 13/10/2016 13:00 100°c 10:30 1 2 3 4 5 6 7 8 0 9 am pm 13/10/2016 13:00 100°c 10:30 19 13/10/2016 13:00 100°c 13/10/2016 13:00 100°c 13/10/2016 13:00 100°c 13/10/2016 13:00 100°c 0.1.2 0.0.0.0 0.3.5 0.1.2 20 if the time has been set to 12 hours figure 17 , you can only enter hours from 1 to 12, specifying, at the following step, if it is pm (post meridiem - after midday) or am (ante meridiem - before midday) if the time has been set to 24 hours figure 17 , it will be possible to enter numbers from 1 to 24 setting the time step to perform only if the time has been set to 12 hours information the page provides information on the firmware installed on the appliance SETTINGS INTERFACE VERSION BASE CARD VERSION SERVICE VERSION MANUFACTURER’S RECIPES VERSION HOME COOLING SETTINGS PREHEATED HOME RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF SETTINGS DATE LANGUAGES °C/°F 12h/24h xx/xx/xx TIME TIME ZONE INFO SETTINGS HOME DATE LANGUAGES °C/°F 12h/24h xx/xx/xx TIME TIME ZONE INFO COOLING SETTINGS PREHEATED HOME SETTINGS SETTINGS RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF time SETTINGS SETTINGS SETTINGS DATE LANGUAGES °C/°F 12h/24h xx/xx/xx TIME TIME ZONE INFO time time

import Manufacturer’s recipes from the USB stick to the oven memory import personal recipes (created with other Emotion ovens) from the USB stick to the oven memory export the user’s or the Manufacturer’s recipes to a USB stick Programs are recipes: - the user’s, saved after setting them manually; - stored by the Manufacturer’s in the oven’s memory. Inserting a memory stick into the USB socket in the bottom of the appliance, you can: - import personal recipes (created with other Emotion ovens) or the Manufacturer’s recipes from the USB stick to the oven memory or - export new recipes from the oven memory to the USB stick. The USB stick must be formatted FAT32. HOME SETTINGS SETTINGS COOLING PROGRAM MANAGEMENT SETTINGS FIRMWARE UPDATE SERVICE PREHEATED HOME RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF SETTINGS DATE TIME LANGUAGES TIME ZONE INFO °C/°F 12h/24h xx/xx/xx IMPORT MANUFACTURER EXPORT MY RECIPES IMPORT RECIPES

From the screen you can download onto a personal USB stick (formatted as FAT32) a text report with all the information of the cooking performed, as the start and end time. See fig. 22 to understand where the USB socket is on mobile or stationary ovens. HACCP protocol HACCP is a set of prevention procedures, useful to guarantee the food is safe and healthy. This protocol is called HACCP (Hazard Analysis and Critical Control Points). It was invented in the United States in the 1960s to ensure that food supplied to NASA astronauts had no negative effect on their health or could jeopardize space missions but, since the 1990s, has also been applied to mass consumption and made mandatory for all food business operators. It starts from an analysis of the possible risks for bacterial, chemical or physical contamination in every phase of the production process and in the subsequent phases such as storage, transport and sale to the consumer. Subsequently, the "critical points" are identified, i.e. the steps during which contamination may occur with greater probability. On the basis of the results, constant control procedures at each processing stage, useful to prevent any hazards, are identified and applied. HOME SETTING PARAMETERS PROGRAM MANAGEMENT FIRMWARE UPDATE SETTING COOLING SETTINGS PREHEATED HOME HACCP HACCP HACCP RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF SETTINGS DATE TIME LANGUAGES TIME ZONE INFO °C/°F 12h/24h xx/xx/xx DOWNLOAD HACCP CANCEL HACCP

- in manual mode; - in automatic mode (using recipes). manual cooking p. 24 According to his/her experience, the user must set the desired cooking parameters for one or more phases: - type of cooking (convection, combi, steam) - temperature in the chamber; - length of timed cooking or with core probe; - fan speed; - humidity input/extraction. After setting a cooking cycle, it is advisable to save it by giving it a name and a category: this way it will be possible to find it quickly and reuse it as often as you wish. automatic cooking p. 35 A recipe book is available, divided into three sections: - Modular Chef: pre-set recipes, created and tested by the Constructor's chefs to achieve flawless results. They are divided into categories to make the search for the recipe you need easier( e.g. starters, red meat, etc.). The user only needs to add the food to be cooked, choose the favourite recipe from those on offer and start it: the appliance will cook the food to perfection in full autonomy. - My recipes: a collection of the user’s manual recipes, saved in categories to make the search for what you need easier. - Create new: allows you to create a new recipe and save it to reuse it later, as often as you want. Your equipment is also equipped with some very useful additional functions that make everyday work easier: best Chef p. 47 View all the recipes marked as favourites and the latest cooking cycles (recent); this filter speeds up the search for the recipe you want to use. cooling p. 48 This function is particularly useful to cook dishes that require low temperatures if another cooking cycle has just ended or if you want to wash the chamber. multilevel cooking p. 39 In a kitchen there is often the need to manage at the same time dishes that have the same cooking parameters but different cooking times. Your oven helps you handle this need in three different ways: - all-in: allows you to insert more dishes, with different cooking times, at the same time. An acoustic signal will warn you that the tray must be removed when the time set by the user expires. - all-out: allows you to have trays placed in the oven at different times all ready simultaneously. - dynamic: allows you to set a timer for each tray inserted; an acoustic signal will warn to take each tray out when the set timer expires.

cooking phases. At the end of the settings it is advisable to save the recipe by giving it a name and a category: this way it will be possible to find it quickly and reuse it as often as required. In the following pages each step is described in detail. 23 In summary, manual cooking requires the user to do the following: 1 set manual preheating (optional) p. 26 Preheating starts automatically when any cooking cycle is started (it is however possible to exclude it). Its temperature is calculated autonomously by the appliance, taking into account the cooking parameters set by the user (e.g. type of cooking, temperature in the chamber, etc ...). If the user wants to manually set the preferred preheating temperature, for example because frozen food is inserted or if the oven is at full load, this can be done by accessing the "Manual pre- heating" section on page 26 2 selecting the type of cooking: - convection - steam - combi p. 27 3 setting the following cooking parameters for phase 1: A temperature in the chamber; B length of timed cooking or with core probe; C humidity in/out (according to the selected type of cooking); D fan speed; E opening/closing the flue. p. 28 4 setting more cooking phases (option) p. 31 Cooking can consist of a minimum of 1 cooking phase or, for better results, up to a maximum of 16 cooking phases, each char- acterized by different parameters (for example, some phases can be set according to time, oth- ers with core probe). It is not necessary to use all the phases, for example only two or three can be used. 5 saving the recipe (option) p. 32 At the end of the settings it is advisable to save the recipe by giving it a category and a name: this way it will be possible to find it quick- ly and reuse it as often as you wish. 6 starting a recipe p. 32 Starting a recipe can also be delayed! See page 34 HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF

A- type of cooking cooking start saves the set recipe additional cooking phases delayed start page 34 F - fan rotation speed setting (continuous) F - fan rotation speed setting (only with the elements on) D - humidity in E - flue opening/closing C1 - time setting C2 - core probe temperature setting C3 - Delta T temperature setting Chef’s recipes on page 50 MANUAL

ual or automatic cooking cycle from the “Programs” sec- tion. The displayed page indicates the current chamber tem- perature and the temperature to be reached (e.g. 250°C) which is calculated autonomously by the appliance, taking into account the cooking parameters set by the user (e.g. type of cooking, chamber temperature, etc...). 27 Once the set temperature has been reached, the oven emits an acoustic signal and displays an image to indicate that it is possible to insert the trays with the food to be cooked. While waiting for the user to insert them, the equipment holds the temperature reached (e.g. 250°C). After inserting the trays, when the door is closed, manual or automatic cooking begins without pressing any other key. To "skip" automatic preheating and immediately switch to the previously started cooking cycle, touch the SKIP key Manual preheating (option) If you want to manually set the preheating temperature, for example because you introduce frozen food or if you use the oven at full load, follow this procedure: 25 A touch the "preheating" symbol; a keypad appears, B set the desired temperature (e.g. 250°C) C start the preheating cycle by pressing the START key 26 A page appears indicating the current room temperature and the temperature to be reached. 27 Once the set temperature has been reached, the oven emits an acoustic signal and displays an image to indicate that it is possible to insert the trays with the food to be cooked. While waiting for the user to insert them, the equipment holds the temperature reached (e.g. 230°C). After inserting the trays, set manual cooking or start automatic cooking from the "Programs" section. When cooking starts, the default choice is automatic preheating which, obviously, must be "skipped" with the SKIP key as the oven chamber is already hot. To "stop" manual preheating touch the LOCK key. temperature to reach temperature to be reached stops preheating skip preheating real temperature in the chamber real temperature in the chamber Manual preheating PREHEATING PREHEAT PREHEAT TEMPERATURE temperature TEMPERATURE Set Set reached reached HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF

- convection cooking - combi cooking - steam cooking 28 Select the preferred cooking type, choosing among the available ones and touching the corresponding icon (e.g. convection cooking): 2. selecting the type of cooking cooking types table type of cooking programmable temperature humidity in humidity out (flue vent) recommended for ... Convection cooking The food cooks thanks to the dry heat generated by the elements and diffused by the fans, whose speed varies as required by the user. The ventilation inside the cooking chamber ensures smoother and faster cooking. from 30°C to 290°C in convection cooking cycles humidity cannot be let in the user can choose: closed flue open flue - browning dishes - grilling dishes - dry pastry baking - frozen food cooking Mixed cooking cycles (combi) Food is cooked with a percentage of humidity selected by the user. The ventilation inside the cooking chamber ensures smoother and faster cooking. from 30°C to 290°C from 0% to 99%, programmable as desired by the user the opening/ closing of the flue vent is managed independently by the oven - cooking almost all dishes (maintains good internal softness) - leavening bakery products Steaming Food is steamed. The steam inside the cooking chamber is evenly spread by the powerful fans whose speed is varies as required by the user. from 30°C to 130°C in steam cooking the humidity is fixed at 100%, not modifiable flue vent always closed without the possibility of opening it - cooking delicate dishes (e.g. vegetables) - cooking sauces and creams - pasteurization - sous-vide cooking - regeneration - leavening bakery products MANUAL

The end of cooking can be set in three ways: timed: cooking ends automatically when the set time expires (range: from 1 minute to 40 hours); with core probe: cooking ends automatically when the temperature detected by the probe reaches the set value; with DeltaT (Δt): cooking stops automatically when the temperature detected by the core probe reaches the set value. During the cycle, the oven increases or lowers the chamber temperature automatically to maintain the Delta T (Δt) value set by the user constant (e.g. 30°C) By definition: Delta T (Δt) = Chamber temp. – (minus) Core probe temp. For further information on how the core probe works, page 11 30 To set the timed cycle or the cycle with core probe, A touch the “time” or “core probe” fields, B enter the desired value using the displayed keypad and C confirm with If you want the oven to work continuously, touch the “time” field, enter “0” using the displayed keypad and confirm with 31 If you want to use the DeltaT function, it is necessary to set both the core probe A temperature and the DeltaT B touching the corresponding fields, setting the desired values using the displayed keypad and confirming with 3. setting the parameters A - Temperature in the chamber Choosing the right cooking temperature is essential to achieve optimal cooking results. 29 To set the temperature, A touch the “temperature” field, B enter the desired value via the displayed keyboard (e.g. 190°C) and C confirm with . If you wish to change the unit of measurement from centigrades to Fahrenheit or vice-versa, see page 17. MANUAL MANUAL MANUAL MANUAL MANUAL MANUAL MANUAL temperature time temperature temperature

To cook some food it is preferable if the environment inside the chamber is very humid, on the contrary, for others, it is useful to extract excess moisture. The possibilities of intervention are related to the type of cooking selected by the user: type of cooking humidity in humidity out (flue vent open) Convection cooking in convection cooking cycles humidity cannot be let in the opening/closing of the flue vent is managed by the user Mixed cooking cycles (combi) from 0% to 99%, programmable as desired by the user the opening/closing of the flue vent is managed independently by the oven, the user cannot intervene Steaming in steam cooking the humidity is fixed at 100%, not modifiable flue vent always closed without the possibility of opening it delta T, a really special function This type of cooking is suitable for meat, medium- or large-sized roasts in particular that benefit from slow cooking at low temperature, remaining tender and minimizing weight loss. By definition: Delta T (Δt)= Temperature in the chamber - (minus) Core probe temperature Example: Δt 130°C = 200°C (Chamber temp.) - 70°C (Core probe temp.) If you choose this mode for the end of cooking, you need to set the temperature in the chamber as well as the Delta T temperature. 32 To open or close the flue vent A touch the corresponding icon and set the desired status: closed flue open flue 33 To let humidity into mixed cycles (combi): A touch the “humidity” field B enter the desired value using the displayed keyboard C confirm with MANUAL MANUAL MANUAL humidity

The fans can rotate continuously (Convection) or they can rotate only when the elements are on (Semistatic). 34 A Touch the icon corresponding to the desired mode (in the example “Convection” mode has been selected): CONVECTION the fans rotate continually SEMISTATIC the fans rotate only when the elements are on B In the next page displayed, set the rotation speed that is most suitable for the cycle you want to run - for some tips, refer to the table D C Confirm with For better cooking, the fans periodically reverse the direction of rotation both in "Convection" and "Semistatic" modes. The inversion is managed autonomously by the oven according to the cooking duration set without having to set anything else. Fan rotation speed table rotation speed suitable for ... type of rotation CONVECTION the fans rotate continually steam cooking slow cooking all types of cooking full load cooking “pushed” cycles” (e.g. browning, toasting) SEMISTATIC the fans rotate only when the elements are on steam cooking slow cooking for patisserie all types of cooking for patisserie full load cooking “pushed” cycles for patisserie MANUAL MANUAL CONVECTION SEMISTATIC

After setting all the parameters of phase 1, more cooking phases can be set, if required. For further information on cooking phases page 10 35 A Touch the “Phases” field B press the “+” key to add all the phases required (e.g. 4 phases) C touch the phase you wish to program (e.g. phase 2): the number turns red D confirm with 36 You return to the manual cooking setting page: the new phase must be set as explained for the previous one. When new phases are created, they take the parameters of the last set phase by default: to change them, simply touch them and set them as usual. In the same way it is possible to eliminate the cooking phases (even when cooking has already started), by touching the number of the phase to be eliminated and confirming with the "-" key. Cooking can consist of a minimum of 1 cooking phase or, for better results, up to a maximum of 16 cooking phases, each characterized by different cooking types (convection, combi and steam) and parameters (for example, some phases can be set according to time, others with core probe). It is not necessary to use all the phases, for example only two or three can be used. phase 2 of 4 is being set MANUAL MANUAL MANUAL cooking phases

37 Start the cycle by pressing the START key: the automatic preheating cycle starts that you can “skip” by pressing the key (for further information) p. 26) preheating must be carried out without any food in the oven chamber; in the case of mobile ovens, for preheating to start, a trolley with no trays must be placed in the oven chamber. When the set preheating temperature has been reached, the oven emits an acoustic signal to indicate that it is time to put the food in the oven. In case of mobile ovens, using gloves, remove the trolley from the cooking chamber paying attention because it is very hot, fill it with trays and push it back in (to facilitate this operation it is advisable to buy two trolleys so a second trolley can be filled with trays). 5. saving the set cooking cycle After setting a cooking cycle, it is advisable to save it by giving it a category and a name: this way it will be possible to find it quickly and reuse it as often as you wish. 38 A Press the key. 39 B On the displayed pages, select in which category your recipe must be saved (in the example “First courses”) and its name (in the example “Lasagne”). C Confirm with Personal recipes, saved in the “Manual Cooking” section, are used again by accessing “Programs” “My recipes” and selecting the category containing the recipe you are looking for (e.g. First courses). It is possible to save a cooking cycle even when it is completed (for example to check the result). In this case, however, the oven will not take into account the changes made during cooking (for example a change in temperature). MANUAL MANUAL MANUAL ENTER RECIPE NAME MY RECIPES Lasagne FIRST COURSES RED MEAT FISH EGGS BREAD PRODUCTS LEAVENING OTHER POULTRY VEGETABLES PASTRY PRODUCTS MULTILEVEL REGENERATION SOUS-VIDE COOKING REGENERATION FINISHING TEMPERATURE Set reached MANUAL PREHEAT

example of core probe cycle end temperature to be reached time remaining (hours: minutes) real core temperature real temperature in the chamber real temperature in the chamber set time phase in progress phase in progress set core temperature stops and skips the phase in progress (in the example phase 2/3, going straight to phase 3/3) stops the cycle in progress touch the phase (highlighted in red) you wish to skip or of which you wish to change the parameters add or remove phases to the cycle in progress by touching the “+” o “-” symbols. after selecting the phase to be modified, change its cooking parameters (in the example of phase 2/3) as for the initial setting 40 41 When the door is closed, the first cooking phase starts, based on the set parameters, and a summary is displayed of the set temperature and duration (either timed or with core probe). If you wish to change some changes during the cooking cycle, touch any point of the summary page. 42 You return to the setup page where you can: - block and "skip" the phase in progress; - add or remove cooking phases; - change the parameters of the selected phase, acting as usual. Cooking will end at the end of the set time (end of timed cycle) or when the core or Delta T temperature is reached (end of cycle with core probe or Delta T). To stop a cooking cycle prematurely, press the STOP key Please note that some changes are not possible as they depend on the type of cooking chosen for the phase in progress (for example in convection cooking it is not possible to add humidity). Refer to table C for more information. changes during the cycle in progress MANUAL MANUAL MANUAL cooking phases cooking phases Set Set reached remaining Set Set reached remaining

100°c 1 2 3 4 5 6 7 :00 :30 8 9 0 200°C % 01:30 100 13/10/2016 13:00 100°c 1 1 X 13/10/2016 13:00 100°c 11:00 43 44 45 use Stops the function and gets cooking to start immediately The function allows delaying a cycle by pausing it until the time entered. 43 Touch the “programmed start” icon; 40 enter the start time (e.g. 11:00) and select if at the beginning: preheating starts preheating is excluded confirm with . Once the time is set (e.g. 11:00) cooking starts with the parameters set by the user. The user can stop the pause at any time by pressing the STOP key Delayed start MANUAL MANUAL programmed start START PLANNED FOR MANUAL

A recipe book is available, divided into three sections: 47 Modular Chef: collection of pre-set recipes, created and tested by the Manufacturer’s Chefs to obtain excellent results. They are divided into categories to make the recipe search easier (e.g. starters, red meat, etc.). The user only needs to add the food to be cooked, choose the favourite recipe from those on offer and start it: the appliance will cook the food to perfection in full autonomy. 51 My recipes: a collection of the user’s personal recipes, saved in categories to make the search for what you need easier. 46 Create new: allows you to create a new recipe and save it to reuse it later, as often as you want. If there are multiple pages, they are scrolled by dragging the finger left or right (scroll function), the red dots at the bottom indicate the page displayed and those available: = display of page 1 of two available = display of page 2 of two available Chef’s recipes on page 50 create new Allows you to create a new recipe and save it to reuse it later, as often as you want. The parameter setting procedure is the same as in the “Manual cooking” section on page 24 HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF MODULAR CHEF MY RECIPES CREATE NEW RECIPE BOOK HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF

bovino eliminando qualsiasi traccia di grasso o pelle, poi con lo spago legare stretto cercando di mantenere una forma il più possibile cilindrica. Mettere nella teglia posizionando la sonda al centro del roast-beef e insaporire con le erbe, il sale, il pepe e l’olio. Cottura Preriscaldare il forno a 230°C. Procedere con il cicolo di cottura (fase 1 e 2). use Modular Chef A collection of pre-set recipes, created and tested by the Manufacturer’s Chefs to obtain excellent results. They are divided into categories to make the recipe search easier (e.g. starters, red meat, etc...). 48 Select the category (e.g. Fish) and the recipe you are interested in (e.g. Grilled fillet of fi ); 49 in the displayed page you can: A select how well cooked (normal, medium, well done) the dish you wish to cook must be; B view and modify the cooking parameters of the recipe, acting as if you were setting the parameters of a manual recipe (page 24); all the Modular Chef recipes can be modified only temporarily, i.e. they are valid only for the cycle that is about to start but will not be stored; this means that, when the recipe is used again, it will have the original factory-set parameters and not those modified by the user. C copy the recipe; this function allows copying the Modular Chef recipe, giving it a new name (e.g. Grilled fillet of fish with potatoes) and modifying its cooking parameters permanently as required (page 24); the new personal recipe will be added to the “My recipes” section. E view some useful suggestions to make a perfect dish (such as the ingredients to use, etc.); F identify the recipe as a “favourite” to find it more easily later on, looking for it in the “Best Chef” section p. 47 A - degree of cooking E - suggestions B - cooking parameters C - copies the recipe D - starts the recipe F - identifies the recipe as a “favourite” MODULAR CHEF FISH - Fried squid - Grilled fillets of fish -- Grilled cod fillet - Steamed fillet of fish - Breaded fillet of fish - Fillet of swordfish MY RECIPES CREATE NEW RECIPE BOOK MODULAR CHEF MODULAR CHEF MODULAR CHEF STARTERS WHITE MEAT FISH FIRST COURSES RED MEAT POULTRY - Grilled fillets of fish SET INFO COPY NORMAL MEDIUM Roast-beef WELL DONE FAVOURITES HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF

SET INFO COPY NORMAL MEDIUM WELL DONE FAVOURITES TEMPERATURE Set reached 50 Start the cycle by pressing the START key: the automatic preheating cycle starts that you can “skip” by pressing the key (for further information) p. 26). preheating must be carried out without any food in the oven chamber; in the case of mobile ovens, for preheating to start, a trolley with no trays must be placed in the oven chamber. When the set preheating temperature has been reached, the oven emits an acoustic signal to indicate that it is time to put the food in the oven. In case of mobile ovens, using gloves, remove the trolley from the cooking chamber paying attention because it is very hot, fill it with trays and push it back in (to facilitate this operation it is advisable to buy two trolleys so a second trolley can be filled with trays). Push the food in and close the door: the appliance will cook the food perfectly, in full autonomy.

E - information on the recipe B - cooking parameters C - copies the recipe D - starts the recipe F - identifies the recipe as a “favourite” my recipes Collection of the user’s personal recipes, divided into categories to make the search for what you need easier. This collection includes: - the recipes saved in the “Manual” section - the recipes copied from the “Programs” - “Modular Chef” section; - the recipes saved from the “Programs” - “Create new” section 52 Choose the category (e.g. Fish) and the recipe you are interested in (e.g. Grilled fillet of fish with potato ); 53 in the displayed page you can: A give the recipe a new name (e.g. Grilled filled of fish with potatoes might become Grilled fis ); B view and modify the cooking parameters of the recipe, acting as if you were setting the parameters of a manual recipe (page 24); all the recipes can be modified only temporarily, i.e. they are valid only for the cycle that is about to start but will not be stored; this means that, when the recipe is used again, it will have the original parameters previously set by the user. C copy the recipe; this function allows copying the recipe, giving it a new name (e.g. Grilled fillet of bream) and modify its cooking parameters permanently as required (page 24); the new personal recipe will be added to the “My recipes” section. E delete the recipe: a pop-up asks you to confirm the deletion: the recipe is then deleted without the possibility of getting it back; F identify the recipe as a “favourite” to find it more easily later on. 54 Start the cycle by pressing the START key: the automatic preheating cycle starts that you can “skip” by pressing the key (for further information) p. 26). preheating must be carried out without any food in the oven chamber; in the case of mobile ovens, for preheating to start, a trolley with no trays must be placed in the oven chamber. When the set preheating temperature has been reached, the oven emits an acoustic signal to indicate that it is time to put the food in the oven. In case of mobile ovens, using gloves, remove the trolley from the cooking chamber paying attention because it is very hot, fill it with trays and push it back in (to facilitate this operation it is advisable to buy two trolleys so a second trolley can be filled with trays). Push the food in and close the door: the appliance will cook the food perfectly, in full autonomy. MODULAR CHEF MY RECIPES CREATE NEW RECIPE BOOK MY RECIPES MY RECIPES MY RECIPES MY RECIPES PREHEAT HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF - Grilled fillets of fish with potatoes - Cod fillet - Fillets of bream STARTERS WHITE MEAT FISH FIRST COURSES RED MEAT POULTRY - Grilled fillets of fish with potatoes TEMPERATURE Set reached SET DELETE COPY RENAME FAVOURITES - Grilled fillets of fish with potatoes SET DELETE COPY RENAME FAVOURITES

parameters but different cooking times, for instance during events, catering, etc. Your oven helps you manage this requirement in three different ways: all-in p. 40 allows you to insert at the same time trays with different cooking times, set by the user. A beep will warn you to take each tray out at the end of the set time. all-out p. 42 allows you to take out at the same time trays with different cooking times, set by the user. dynamic p. 44 allows you to set a duration and end of cooking time for each tray inserted; an acoustic signal will warn you to take each tray out when the set time expires. HOME PREHEATED RECIPE BOOK WASHING MANUAL MULTILEVEL BEST CHEF

ALL - IN TIMER: 15 min. TIMER: 25 min. T3 h 10:15 T2 h 10:25 TIMER: 70°C T1 h 11:45 IN OUT beep beep beep 55 use all-in 55 IN The ALL-IN function allows you to put multiple trays into the oven at the same time (in the example, trays T1-T2-T3 are all put into the oven at 10:00) The user sets timed cooking times or cycles with core probe for each of them: timed: the timer goes off at the end of the set time (e.g. 15 min); with core probe: cooking ends when the temperature detected by the probe reaches the set value (e.g.70°C). In the example, tray T1 timer is set on 15 min., T2 on 25 min. and T3 uses the core probe that must reach 70°C. 55 OUT A beep and a display will warn you to take each tray out when its timer goes off (in the example, tray T1 is taken out at 10:15, tray T2 at 10:25, and T3 when the core probe detects that the chicken has reached an internal temperature of 70°C.

ALL - OUT DYNAMIC 200°C % 100 13/10/2016 13:00 100°c 1 2 3 4 5 6 13/10/2016 13:00 100°c 1 - - : - - - - : - - 2 - - : - - - - : - - 3 - - : - - - - : - - 4 - - : - - - - : - - 5 - - : - - - - : - - 6 - - : - - - - : - - 56 13/10/2016 13:00 100°c - - : - - 13/10/2016 13:00 01:30 100°c 1 2 3 4 5 6 7 8 9 + 0 X 57 13/10/2016 13:00 100°c 1 2 3 4 5 6 13/10/2016 13:00 100°c 1 0:15 0:25 70°C 2 3 4 5 6 - - : - - - - : - - - - : - - 00:15 00:25 00:04 00:14 70°C 70°C 58 A A B C C B 59 Setting the function 56 57 Access the function and set the cooking parameters (such as type of cooking, temperature, fan speed, flue opening/closing, humidity in) as for any manual cooking cycle (see page 24). 57 A Touch the “multilevel” field: a numbered list is displayed that corresponds to the trays in the oven B Touch the “set” field to set a timer for each tray. 58 A screenshot is displayed, where you can choose if you want to set a timer or a core probe. A Select the preferred mode and B enter the desired value using the displayed keypad. C Confirm with 58 Start with the START key. A window is displayed that shows, for each tray: A) the remaining time (timed cooking) or the current core probe temperature (cycle with core probe) B) set duration (timed duration) or core temperature to be reached (duration with core probe). Colours help to understand times visually: End of timed cycle: green: less than one minute remaining to the set time yellow: less than five minutes remaining to the set time red: more than five minutes remaining to the set time End of core probe cooking cycle: green: less than 5°C to reaching the set temperature yellow: less than 4°C to reaching the set temperature red: more than 10°C to reaching the set temperature When a timer goes off, the number of the tray to take out is displayed. B) set cooking duration or set core temperature A) (end of timed cycle) time remaining totaking the tray out (tray ready) if the remaining time exceeds 3 minutes, it is displayed as hours: minutes if the remaining time is less than 3 minutes, it is displayed as minutes: seconds A) (end of cooking with core probe) current core temperature HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF MULTILEVEL MULTILEVEL ALL-IN LEVEL 1 LEVEL 1 time MULTILEVEL ALL-IN MULTILEVEL ALL-IN MULTILEVEL ALL-IN MULTILEVEL ALL-IN MULTILEVEL ALL-IN set end of cooking set set end of cooking end of cooking

TIMER: 15 min. TIMER: 1 ora T3 h 11:45 T1 h 11:00 T1-T2-T3 h 12:00 OUT IN - A IN - B beep beep beep TIMER: 25 min. T2 h 11:35 60 use all-out 60 IN-A The ALL-OUT function allows you to have trays put into the oven at different times all ready at the same time. For each of them, the user sets a timer, that is a cooking cycle (in the example tray T1 timer is 1 hour, tray T2 is 25 min. and tray T3 is 15 min.). Then the user puts the first tray into the oven, the one with the longest cooking time (in the example tray T1 with the chicken that needs 1 hour’s cooking will go into the oven). The cooking time must take into account what time the dish must be ready! For example, if I want everything ready for 12:00 and the longest cooking time is 1 hour, it will be necessary to put the tray in the oven at 11:00. 60 IN-B When ready, a beep and a display will warn it is time to place in the oven the other trays. In fact, the oven calculates the moment when the food must go in autonomously, according to the cooking time of the tray (in the example, tray T2 will be placed in the oven at 11:35, T3 at 11:45). 60 OUT This way all trays will be ready at the same time (in the example at 12:00). Setting the function 61 62 Access the function and set the cooking parameters (such as type of cooking, temperature, fan speed, flue opening/ closing, humidity in) as for any manual cooking cycle (see page 24). 62 A Touch the “multilevel” field: a numbered list is displayed that corresponds to the trays in the oven (in the example the oven contains 6 trays and therefore there are 6 positions). B Touch the “set” field to set a timer (cooking time) for each tray.

ALL - OUT DYNAMIC 200°C % 100 13/10/2016 13:00 100°c 1 2 3 4 5 6 13/10/2016 13:00 100°c 1 - - : - - - - : - - 2 - - : - - - - : - - 3 - - : - - - - : - - 4 - - : - - - - : - - 5 - - : - - - - : - - 6 - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - 61 13/10/2016 13:00 01:00 100°c 1 2 3 4 5 6 7 8 9 + 0 X 62 63 A B A 13/10/2016 13:00 100°c 13/10/2016 13:00 100°c 01:00 00:25 00:15 01:00 00:25 00:15 00:00 00:00 00:15 1 - - : - - - - : - - 2 - - : - - - - : - - 3 - - : - - - - : - - 4 - - : - - - - : - - 5 - - : - - - - : - - 6 - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - 1 2 3 4 - - : - - - - : - - 5 - - : - - - - : - - 6 - - : - - - - : - - - - : - - - - : - - - - : - - 64 B 63 A enter the desired value using the displayed keyboard. B Confirm with 63 Put the tray with the longest cooking time into the oven. The cooking time must take into account what time the dish must be ready! For example, if I want everything ready for 12:00 and the longest cooking time is 1 hour, it will be necessary to put the tray in the oven at 11:00. Start with the START key. 64 When ready, a beep and a display will warn it is time to place in the oven the other trays, specifying the tray number. In fact, the oven calculates the moment when the food must go in autonomously, according to the cooking time of the tray (in the example, tray T2 will be placed in the oven at 11:35, T3 at 11:45). A window is displayed that shows, for each tray: A) the remaining cooking time (if already in) B) the remaining time before it goes into the oven (if not already in); if the tray is already in, the display shows 00:00. C) duration set in hours: minutes Colours help to understand times visually: green: (tray in) less than one minute remaining to the set time (tray not yet in) less than a minute remaining yellow: (tray in) less than five minutes remaining to the set time (tray not yet in) less than five minutes remaining red: (tray in) more than ten minutes remaining to the set time (tray not yet in) more than ten minutes remaining A beep warns when all the trays are ready. A) Time remaining to taking the tray out (tray ready) if the remaining time exceeds 3 minutes, it is displayed as hours: minutes if the remaining time is less than 3 minutes, it is displayed as minutes: seconds C) Cooking duration set in hours: minutes B) remaining time to putting the tray in HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF MULTILEVEL MULTILEVEL ALL-OUT MULTILEVEL ALL-OUT remaining set end of cooking LEVEL 1 time MULTILEVEL ALL-OUT MULTILEVEL ALL-OUT MULTILEVEL ALL-OUT set set end of cooking end of cooking remaining remaining

OUT T3 h 11:45 T1 h 11:00 IN DYNAMIC T1-T2 h 12:00 beep beep beep beep beep TIMER: 15 min. TIMER: 1 ora TIMER: 25 min. T2 h 11:35 65 use dynamic 65 IN Allows setting an end of cooking time and a timer, that is the cooking duration for each tray you wish to place in the oven; a beep warns when to insert each tray so that it is ready at the set time. In the example: tray T1: cooking time 1 hour, you want it ready for 12:00 -> the beep warns you to put it into the oven at 11:00 tray T2: cooking time 25 minutes, you want it ready for 12:00 -> the beep warns you to put it into the oven at 11:35 tray T2: cooking time 15 minutes, you want it ready for 11:45 -> the beep warns you to put it into the oven at 11:45 The cooking time can be set based on time or core probe: timed: the timer goes off at the end of the set time (e.g. 15 min); with core probe: cooking ends when the temperature detected by the probe reaches the set value (e.g.70°C). 65 OUT At the set times, an acoustic signal will warn you to remove the oven tray(s) that is(are) ready. In the example: Trays T1 and T2 will be ready at 12:00 Tray T3 will be ready at 11:45

ALL - OUT DYNAMIC 66 200°C % 100 13/10/2016 13:00 100°c 1 2 3 4 5 6 13/10/2016 13:00 100°c 1 - - : - - - - : - - 2 - - : - - - - : - - 3 - - : - - - - : - - 4 - - : - - - - : - - 5 - - : - - - - : - - 6 - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - - - : - - 67 A 13/10/2016 13:00 100°c - - : - - - - : - - 13/10/2016 13:00 01:00 100°c 1 2 3 4 5 6 7 8 9 + 0 13/10/2016 13:00 12:00 100°c 1 2 3 4 5 6 7 8 9 :00 :30 0 X X 68 A B C E G G D B Setting the function 66 67 Access the function and set the cooking parameters (such as type of cooking, temperature, fan speed, flue opening/closing, humidity in) as for any manual cooking cycle (see page 24). 67 A Touch the “multilevel” field: a numbered list is displayed that corresponds to the trays in the oven (in the example the oven contains 6 trays and therefore there are 6 positions). B Touch the “set” field to set a timer (cooking time) for each tray. 68 In the displayed window you can choose if you want to set the timed duration or the duration with the core probe (“set” field) and enter the end of cooking time (“end of cooking” field). A Select the preferred mode and B enter the desired value using the displayed keypad. C Confirm with D Touch the “end of cooking” field and E enter the desired time using the displayed keypad. F G Confirm with In the example: tray T1: cooking duration 1 hour, you want it ready for 12:00 -> the beep warns you to put it into the oven at 11:00 tray T2: cooking duration 25 minutes, you want it ready for 12:00 -> the beep warns you to put it into the oven at 11:35 tray T3: cooking duration 15 minutes, you want it ready for 11:45 -> the beep warns you to put it into the oven at 11:30 MULTILEVEL DYNAMIC MULTILEVEL DYNAMIC remaining set end of cooking HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF MULTILEVEL LEVEL 1 END OF COOKING SET time end of cooking MULTILEVEL DYNAMIC MULTILEVEL DYNAMIC MULTILEVEL DYNAMIC

- - : - - 5 - - : - - - - : - - 6 - - : - - - - : - - - - : - - - - : - - - - : - - 01:00 12:00 00:25 12:00 00:15 00:00 00:05 00:15 11:45 13/10/2016 13:00 100°c 1 2 3 4 - - : - - - - : - - 5 - - : - - - - : - - 6 - - : - - - - : - - - - : - - - - : - - - - : - - 01:00 12:00 00:25 12:00 00:15 00:00 00:05 00:15 11:45 69 use 69 Start with the START key. A window is displayed that shows, for each tray: A) time to get out the tray (tray ready) (e.g. 12:00 = midday) B) set cooking time (e.g. 01:00 = one hour) C) the remaining time before the tray goes into the oven (if still out); if the tray is already in, the display shows 00:00 End of timed cycle: green: (tray in) less than one minute remaining to the set time (tray not yet in) less than a minute remaining yellow: (tray in) less than five minutes remaining to the set time (tray not yet in) less than five minutes remaining red: (tray in) more than ten minutes remaining to the set time (tray not yet in) more than ten minutes remaining End of core probe cooking cycle: green: less than 5°C to reaching the set temperature yellow: less than 4°C to reaching the set temperature red: more than 10°C to reaching the set temperature A beep warns when each tray is ready. In the example: tray T1: ready at 12:00 tray T2: ready at 12:00 tray T3: ready at 11:45 A) time to get the tray out (e.g. 12:00 = midday) B) cooking duration set in hours: minutes B) remaining time to putting the tray in (e.g. 00:15 = 15 minutes) MULTILEVEL DYNAMIC MULTILEVEL DYNAMIC remaining remaining set set end of cooking end of cooking

02 - Lasagne alla bolognese 03 - Broccoli e patate grigliate 04 - 13/10/2016 13:00 100°c 70 A B C D E 13/10/2016 13:00 100°c BEST CHEF View all the recipes marked as favourites and the latest cooking cycles (recent); this filter speeds up the search for the recipe you want to use. To delete a recipe from these lists, simply deselect the corresponding key “Modular Chef” (Manufacturer’s) recipe shown as favourite The key shows the recipe as a favourite, touching it again deselects it HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF BEST CHEF FAVOURITES FAVOURITES FAVOURITES RECENT - Grilled fillets of fish - Lasagne Bologna style - Broccoli and grilled potatoes - Roast veal - Grilled fillets of fish SET INFO COPY NORMAL MEDIUM WELL DONE FAVOURITES

This function is particularly useful to cook dishes that require low temperatures if another cooking cycle has just ended or if you want to wash the chamber. 71 A Select the function. B set the temperature you want the cooking chamber to reach. C Start with the START key. A page is displayed showing the current temperature in the chamber and the temperature to be reached; once this is reached, the oven beeps and this stops when the door is open or when the key is pressed. No other function can be used with cooling in progress. Cooling can be carried out either with the door closed or open. It is advisable to keep the door closed initially and open it when the temperature has lowered. Pay particular attention to opening the door when the function is in progress: scalding hazard. temperature to be reached stops the function real temperature in the chamber HOME COOLING SETTINGS HOME COOLING SETTINGS COOLING COOLING TEMPERATURE Set reached

54 confit of cherry tomatoes 54 chef’s recipes In this part of the manual, preparation suggestions are given to obtain balanced, impeccably cooked dishes with excellent flavour. The recipes can be cooked using: - manual cooking p. 22 According to his/her experience, the user must set the desired cooking parameters for one or more cooking phases. - automatic/Modular Chef cooking p. 35 A collection of pre-set recipes, created and tested by the Manufacturer’s Chefs to obtain excellent results. The recipe is organized as follows: baguette recipe name bread products recipe category ingredients all the ingredients used to make the recipe expressed in kg or number of pieces 1 kg = 10 x 100 grams (hg) 1 kg = 100 decagrams (dag) 1 kg = 1000 grams (g) type of tray the best tray to make the recipe. On request to the Manufacturer, trays are available suitable for any cooking (baguette, fried food, omelettes, etc...) preparation step by step preparation procedure cooking how to cook your dish perfectly. p. 31 No. of phases to set ex. 1 p. 26 preheating temperature ex. 220°C p. 28 cooking temperature ex. 220°C p. 28 cooking duration ex. 17 p. 29 humidity in the chamber ex. 20% p. 30 fan speed ex. 4 where not specified, con- vection fans are meant p. 29 flue vent ex. closed p. 27 cooking mode ex. combi how many trays are used ex. 1 the desired finishing degree ex. well cooked pizza in this case, in manual cooking it is sufficient to change the cooking time as indicated in the table, while in automatic cooking choose the cooking level (fig. 49 Parameter A - cooking degree) mise en place the best way to present your recipe once it is out of the oven

Manitoba flour 0.300 kg 00 w300 flour 0.600 kg Brewer’s yeast 0.020 kg Water 0.700 kg Salt 0.015 kg Extra-virgin olive oil 0.020 kg type of tray Perforated stainless steel tray for baguettes preparation 1. In the planetary mixer weigh the flour and salt and start mixing. 2. Then, while the flour and salt are mixing, add ¾ of the water and oil stated in the recipe very slowly (¾ = 0.525 kg of water and 0.015 kg of oil mixed together). 3. Add the brewer's yeast and, slowly, add the remaining water and oil (¼ = 0.175 kg of water and 0.005 kg of oil mixed together). The dough must be homogeneous and must not stick to the planetary bowl. 4. When the dough is ready let it rest for 30 minutes. 5. Next, divide the dough into 4 small pieces of 420 grams each and shape as baguettes. 6. Place the baguettes in micro-perforated bread trays. 7. Leave to rise at 28/30°C for 90 minutes. cooking Preheat the oven manually to 220°C and proceed to cooking following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). mise en place After cooking, place the baguettes on a grille to eliminate the cooking moisture. Phase Temp. Minutes Humidity Fan Vent Cooking Trays Finish 1 220°C 17 20% 4 closed combi 1 -- pizza ingredients (5 pizzas) Manitoba flour 0.600 kg w300 flour 1.200 kg Fresh brewer’s yeast 0.040 kg Water (ambient temperature) 0.800 kg Salt 0.050 kg Olive oil 0.020 kg Lard 0.100 kg Whole milk 0.200 kg Sugar 0.005 kg Tomato passata 2.870 kg Olive oil 0.150 kg Salt 0.040 kg Oregano (dried and chopped) 0.150 kg Mozzarella 1.870 kg type of tray 5X20mm enamelled tray preparation 1. Melt the yeast and sugar in a part of water. 2. Mix the flour with the salt and, continuing to mix, gradually add the remaining water and the olive oil; lastly add the mixture of dissolved yeast, water and sugar and work well until the dough is smooth and homogeneous. 3. Put the dough in the leavening cabinet until it has doubled in volume. 4. Once ready, divide it into 0.550 kg pieces per baking sheet and work it until you get a smooth and even ball. 5. Let stand for at least 10 minutes covering with a cloth. 6. Then, with the help of a rolling pin, roll out the dough on a floured surface until you obtain an evenly thick sheet of dough that will be placed on the baking trays to rise again. 7. Meanwhile, mix the tomatoes with salt, oregano and olive oil. With the help of a spoon, spread the pizza base with the tomato evenly, taking care not to press excessively. cooking Preheat the oven manually to 170°C and cook following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). At the end of step 1, remove the pizza from the oven, sprinkle it evenly with the mozzarella and finish cooking (step 2). mise en place Let it cool for a few minutes and cut. Phase Temp. Minutes Humidity Fan Vent Cooking Trays Finish 1 180°C 15 20% 3 closed combi 5 -- 2 200°C 4 0% 4 open convection 5 normal 200°C 6 0% 4 open convection 5 medium 200°C 8 0% 4 open convection 5 well done BREAD PRODUCTS BREAD PRODUCTS

Fresh L1 prawns 2.210 kg Olive oil 0.100 kg type of tray Fish grille type of tray Silverstone aluminium grille tray preparation 1. Peel the prawns and remove the black thread. 2. Place them on a plate and brush them with olive oil on both sides 3. Place them on a grid keeping them equidistant from each other. cooking Preheat the oven manually to 210°C and proceed to cooking following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). mise en place Create the dish with the prawns and garnish with grilled vegetables or to taste. Sprinkle with extra virgin olive oil and coarse flavoured salt. preparation 1. Cut the chicken breast into 1cm-thick slices, beat them lightly and season with the oil, salt and finely chopped mixed herbs 2. Place the chicken breasts on the grille. cooking Preheat the oven manually to 210°C and proceed to cooking following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). mise en place Serve with lemon slices an cooked vegetables. Phase Temp. Minutes Humidity Fan Vent Cooking Trays Finish 1 210°C 4 40% 2 closed combi 1 normal 210°C 6 40% 2 closed combi 1 medium 210°C 8 40% 2 closed combi 1 well done Phase Temp. Minutes Humidity Fan Vent Cooking Trays Finish 1 210°C 5 10% 5 closed combi 1 normal 210°C 7 10% 5 closed combi 1 medium 210°C 10 10% 5 closed combi 1 well done grilled chicken ingredients (about 5 portions) Fresh chicken breast 0.740 kg Olive oil 0.070 kg Salt 0.045 kg Mixed herbs 0.030 kg FISH POULTRY

Biscuit flour 0.200 kg Butter (soft) 0.180 kg Granulated sugar 0.070 kg Whole eggs 1 Liquid vanilla as required Table salt as required type of tray 20mm non-stick tray preparation 1. Put the softened (not melted) butter in the planetary mixer with the sugar and beat until frothy. 2. Incorporate the egg, liquid vanilla, salt and whisk for a few minutes; finally slowly add the flour. 3. With the help of a sac-a-poche with a lined nozzle, form the biscuits on the tray lined with parchment paper. They can be decorated with dried or candied fruit. cooking Preheat the oven manually to 170°C and bake following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). mise en place When cooked, let them cool on a steel surface, and, once cold, ice them with dark or white chocolate, or both. Phase Temp. Minutes Humidity Fan Vent Cooking Trays Finish 1 170°C 15 0% 3 open combi 1 -- cherry tart (pastry products) type of tray 28cm tart mould preparation Shortcrust pastry: 1. Soften the butter to room temperature, add the sugar and mix. 2. Add the eggs incorporating them well and finally the flour, sifted with the baking powder. 3. Put the dough in a container sealed with film and let it rest in the refrigerator for at least 1 hour. 4. With the help of a rolling pin, roll out the pastry on a smooth and floured surface until it reaches a thickness of about 1 cm. 5. Put the pastry in the non-stick mould and puncture it repeatedly with a fork. 6. Spread the jam evenly and finish with lattice. cooking Bake according to the stated parameters. mise en place Serve with whipped cream on the side. Phase Temp. Minutes Humidity Fan Vent Cooking Trays Finish 1 160°C 18 0% 4 open combi 1 medium ingredients (1 x 28cm tart) 0 flour 0.800 kg Butter (soft) 0.400 kg Granulated sugar 0.200 kg Whole eggs 4 Baking powder 1 sachet Lemon flavouring 1 Jam 0.760 kg PASTRY PRODUCTS PASTRY PRODUCTS

ingredients (about 24 portions) Yellow pasta (pre-cooked) 1.000 kg Meat ragù 2.080 kg Béchamel 3.600 kg Grated cheese 0.600 kg type of tray 60 mm non-stick aluminium tray preparation 1. Spread a layer of béchamel in the bottom of a pan. 2. Place the first pasta sheet and evenly spread 0.660 kg of béchamel over its entire surface. 3. Put about 0.420 kg of ragù over the béchamel, spreading it evenly. 4. Sprinkle with grated cheese and proceed with the other 4 layers in the same order: pasta, béchamel sauce, ragù and cheese. cooking Preheat the oven manually to 190°C and bake following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). Once cooked, let the lasagna rest for at least 5/10 minutes before cutting. mise en place Serve with a sprig of parsley. Phase Temp. Minutes Humidity Fan Vent Cooking Trays Finish 1 165°C 40 40% 2 closed combi 1 -- 2 180°C 3 10% 3 closed combi 1 normal 180°C 5 10% 3 closed combi 1 medium 180°C 8 10% 3 closed combi 1 well done confit of cherry tomatoes type of tray GN 1/1 20mm tray preparation Shortcrust pastry: 1. Clean the cherry tomatoes in cold water. 2. Then cut the tomatoes in half. 3. Place them on the tray adding the herbs, oregano, salt, pepper, oil and mix everything evenly. cooking Preheat the oven manually to 130°C and bake following the indicated parameters (skip the automatic preheating that starts when the recipe is started because the oven is already hot). mise en place Use the confit of cherry tomatoes as a side dish or decoration. Phase Temp. Minutes Humidity Fan Vent Cooking Trays Finish 1 130°C 90 0% 4 (semistatic) open combi 1 -- ingredients (1 x 28cm tart) Cherry tomatoes 0.560 kg Herbs 0.010 kg Oregano 0.010 kg Salt as required Pepper as required Oil as required FIRST COURSES VEGETABLES

external surfaces 63 glass 63 gasket 63 tray grid 63 boiler management 64 downtime 66 end-of-life disposal 66 routine cleaning safety warnings Before carrying out any cleaning operation, it is necessary to switch off the power supply of the appliance unless you intend to use the hand shower or the washing programs: they both require the oven to be connected to the water and the electricity networks. During any cleaning, wear appropriate personal protective equipment. The use of protective gloves and goggles is essential when performing manual cleaning that involves the direct use of detergents as they could cause injuries and burns by contact and inhalation. The user must only carry out ordinary cleaning operations; for extraordinary maintenance contact a Service Centre, requesting the intervention of an authorized technician. The Manufacturer does not recognize damages due to lack of maintenance or incorrect cleaning (e.g. use of unsuitable detergents). For the cleaning of any component or accessory DO NOT use abrasive or aggressive or corrosive powder detergents, (e.g. hydrochloric/muriatic or sulphuric acid, caustic soda, etc ...), abrasive or pointed tools (e.g. abrasive sponges, scrapers, steel brushes, etc.), steam or pressure water jets. Warning! Do not use these tools or substances to clean the substructure/floor under the appliance. The supplied hand shower has been designed solely for cleaning the inside of the cooking chamber; for this reason do not direct the jet outside the equipment or towards people or animals. Do not use it to add water to cooking dishes. Cleaning with the supplied hand shower must always be carried out in a cold oven (use the "Cooling" function, see page 48): it is very important that all the equipment is at room temperature and not just the chamber. When a manual or automatic wash is started, the oven automatically raises or lowers the chamber temperature to 80°C (176°F) for get the best cleaning results. Any washing or rinsing must be carried out with the chamber EMPTY, without food or accessories (e.g. trays, pans, cutlery, etc.) inside.

residues may also ignite during cooking, causing damage to people and to the appliance itself. Do not open the oven door for any reason during a "Manual", "Automatic" or rinsing cycle: risk of injury due to the impeller movement and intoxication due to the vapours. However, the oven has a safety device that, when the door is opened, interrupts the washing or rinsing cycles: this is indicated by a message. Closing the door cancels the message and starts the washing/ rinsing again. The temporary opening of the door is allowed only during "Manual" washing, after the acoustic signal that warns to spray the detergent. For safety reasons, the start of a "Manual", "Automatic" or rinsing program, only takes place when the door is closed and if the trolley is inserted (only for mobile ovens). In the event of a power failure, a washing cycle in progress is interrupted: when power is restored, a message is displayed indicating that no cooking can be performed. To enable cooking again, carry out any of the three washing programs. Dispose of empty detergent cans in compliance with the regulations in force in the country of use.

Clean the cooking chamber at the end of each working day to maintain high levels of hygiene and to preserve the brightness of the steel and the performance of the equipment over time; 3 washing programs are available, choose the one most suitable for the dirt present in the room. If you often cook "fat" foods (e.g. porchetta, roasts, etc.), between cooking cycles it is advisable to start a rinsing program or use the hand shower to facilitate the final cleaning and guarantee maximum hygiene at all times. E The cleaning procedures are summarized in the table, while each operation is explained in detail on the following pages; before carrying out any cleaning of the chamber, carefully read the safety warnings on page 56 Cleaning methods table CLEANING BETWEEN COOKING CYCLES RINSING program p. 59 A start the ”RINSING” program (about 4 minutes) B wait for the bleep showing that the “RINSING” program has been completed cleaning with MANUAL SHOWER p. 59 A wait for the oven to cool (if necessary, use the "Cooling" function, see page 48): it is very important that all the equipment is at room temperature and not just the chamber. B use the manual shower to remove dirt and food residues from the cooking chamber DAILY CLEANING AT THE END OF THE WORKING DAY (WASHING) MANUAL washing p. 60 A start “MANUAL” washing the oven automatically raises or lowers the chamber temperature up to 80°C (176°F); once the temperature has been reached, "MANUAL" washing starts automatically. B at the acoustic signal, carefully open the door and spray the Manufacturer's spray detergent manually using personal protective equipment (e.g. protective gloves and goggles) C close the door, restart the "MANUAL” program, wait for the acoustic signal indicating the end of washing AUTOMATIC washing p. 61 A start the most suitable washing cycle for the dirt in the cooking chamber: "SOFT" light dirt "NORMAL" normal dirt "HARD" stubborn dirt the oven automatically raises or lowers the chamber temperature up to 80°C (176°F); once the temperature has been reached, automatic washing starts. B wait for the acoustic signal indicating the end of washing

72 Use the hand shower to soften and eliminate food residues. The shower head is activated by turning the tap (OPEN) to the left and pressing the grey button on its "head" with your thumb. at the end, close the tap by turning it to the right (CLOSE). Cleaning with the supplied hand shower must always be carried out in a cold oven (if necessary, use the "Cooling" function, see page 48): it is very important that all the equipment is at room temperature and not just the chamber. The supplied hand shower has been designed solely for cleaning the inside of the cooking chamber; for this reason do not direct the jet outside the equipment or towards people or animals. Do not use it to add water to cooking dishes. Rinsing PROGRAM 64 A B Select the “RINSING” program (4 minutes). C Start it with the START key: rinsing the oven chamber without the addition of any detergent starts. A screen is displayed showing how much time to the end of the rinsing cycle remains (e.g. 3 minutes and 50 seconds), after which the beep warns that the cycle has been completed and the oven can be used again. D To stop a cooking cycle prematurely, press the STOP key. The automatic rinsing program does not provide for the use of detergents. CLEANING CLEANING RINSING RINSING CLEANING RINSING MANUAL AUTOMATIC HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF

75 Start it with the START key: washing the oven chamber without the addition of any detergent starts. Now you can still stop the cycle prematurely pressing the STOP key A screen is displayed, showing how much time is remaining to the end of the washing cycle (e.g. 9 minutes and 30 seconds). 76 After some time, the oven beeps: slowly open the door and carefully spray the Manufacturer’s detergent manually (special oven detergent): other products may be incompatible with the functional and aesthetic components of the appliance and cause damages not covered by the warranty. During this operation, wear appropriate personal protective equipment (e.g. Protective gloves and goggles). The Manufacturer loves to protect the environment and therefore recommends using a quantity of product suitable for the dirt to be removed. When the door is closed, the "MANUAL" program starts again, without having to carry out any additional operations: from this moment on it is no longer possible to interrupt the washing in any way for reasons of food safety. At the end of the scheduled time, an acoustic signal indicates that the cycle is complete and the oven can be used again. This washing mode is not recommended for mobile ovens: given the presence of the trolley it would be difficult to distribute the detergent effectively and evenly. CLEANING RINSING MANUAL AUTOMATIC HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF CLEANING CLEANING MANUAL PHASE 1/3 PHASE 1/3 MANUAL

cycle for the dirt in the cooking chamber: SOFT about 36 minutes light dirt NORMAL about 54 minutes normal dirt HARD about 1 hour and 13 minutes stubborn dirt B Start it with the START key: a fully automatic washing cycle starts (after this no other additional operation is required). 79 A screen is displayed, showing how much time is remaining to the end of the washing cycle (e.g. 1 hour and 10 minutes). At the end of the scheduled time, an acoustic signal indicates that the cycle is complete and the oven can be used again. The user cannot interrupt the washing cycles in any way for food safety reasons. type of washing chosen remaining time CLEANING RINSING MANUAL AUTOMATIC HOME PREHEATED RECIPE BOOK CLEANING MANUAL MULTILEVEL BEST CHEF CLEANING CLEANING CLEANING AUTOMATIC AUTOMATIC AUTOMATIC

During the initial installation or when changing the detergent use personal protective equipment (e.g. protective goggles and gloves). Do not touch the detergent with your bare hands. In case of contact with skin or eyes, rinse thoroughly with running water and contact a doctor immediately. The safety data sheet and chemical composition of the detergent are available from the Manufacturer. It is advisable to request them and keep them in a place accessible to the operators. How to load the detergent 80 The equipment is provided with a small tube connected to an internal pump to lift the detergent. Insert the tube inside the detergent can, making sure it touches the bottom. 81 The detergent must be positioned on the ground, making sure that it does not interfere with the passage of people. Avoid placing it on top of the oven or near other equipment or hot objects. The Manufacturer recommends using its own detergent, specific for ovens: other products may be incompatible with the functional and aesthetic components of the appliance and cause damage not covered by the warranty.

and Touch Screen panel Wait for the appliance to cool down (if necessary use the "Cooling" function, see page 48) and use a cloth soaked in warm soapy water. Finish by rinsing and drying thoroughly. Alternatively, it is possible to use a soft cloth slightly soaked in delicate products, specific for steel or glass surfaces (depending on the surface to be cleaned) and follow the instructions of the detergent manufacturer. 83 If you want to clean the glass even more accurately, you can rotate the inner glass to clean the surface between the two sheets of glass. When cleaning the Touch Screen panel, take care to avoid any infiltration under it. cleaning the internal seal Wait for the appliance to cool down (if necessary use the "Cooling" function, see page 48) and use a cloth soaked in warm soapy water. Finish by rinsing and drying thoroughly. cleaning the trolley 84 The trolley is cleaned effectively with every automatic washing. After each cooking cycle, check the drip tray condition. Clean it using hot soapy water, rinse it thoroughly and dry it before putting it back into place. cleaning the tray grid 85 Normally, manual or automatic washing also effectively cleans the side supports; however, it is possible to remove them easily by acting as shown in the figure. Before removing them, always wait for the appliance to cool down (if necessary use the "Cooling" function, see page 48). Clean them using hot soapy water, rinse them thoroughly and dry them before putting them back in place.

If your appliance is equipped with a boiler for steam generation, during installation, the hardness of the water was checked and a softener (not supplied) fitted if the latter was particularly "hard" (the ideal value should be between 9° and 14° French degrees). This ensures greater performance and durability of the equipment and makes boiler descaling less frequent. The oven can calculate autonomously when descaling is required and warns the user to carry it out by displaying a warning. If the warning is ignored, the oven continues to work but the boiler is excluded; this means the steam delivered into the chamber during the cooking cycles that require it, is delivered directly. 86 To perform this calculation it is essential for the hardness value of the inlet water to have been set during installation or afterwards, (in the example 10°f). This value depends on many factors and is measured using kits found in a hardware store or aquarium shops and following the manufacturer's instructions. The most used kits are chemical drop reagents or paper strips that take on a particular colour depending on the hardness of the water. If the equipment is sold, remember to enter the new water hardness value as it may change from area to area. Conversion table (water hardness) 1°f (French degrees) 0.562°dH (German degrees) 1°dH (German degrees) 0.64 ppm TDS 1°dH (German degrees) 1.8°f (French degrees) 1°dH (German degrees) 30 μSiemens/cm 1° French 10mg calcium carbonate (CaCO3) per litre of water Water classification table Hardness Classification up to 7°f very soft water from 7°f to 14°f (French degrees) soft water from 14°f to 22°f medium-hard water from 22°f to 32°f fairly hard water from 32°f to 54°f hard water over 54°f very hard water COOLING PREHEAT HOME SETTING DATE RECIPE BOOK LANGUAGE CLEANING MANUAL TIME MULTILEVEL TIME ZONE BEST CHEF INFO SERVICE BOILER WATER HARDNESS DESCALING PROGRAM MANAGEMENT Working hours remaining FIRMWARE UPDATE SETTINGS SETTINGS SETTINGS MANUAL HOME water hardness

When the warning about descaling is displayed, the oven continues to work but it is not possible to use cycles where steam is required (mixed cooking and steaming). 87 As soon as possible, unscrew the cap on the top of the oven and introduce the manufacturer's descaling product (see below for quantities). 88 Close the cap carefully and start the descaling procedure. At the end of the scheduled time, an acoustic signal indicates that descaling is complete and the oven can be used again in any cooking mode. The oven boiler has a capacity of 0.52 litres (6 and 10 trays) or 0.7 litres (20 trays). Do not use other descaling products since they may be incompatible with the functional and aesthetic components of the appliance and cause damage not covered by the warranty. Manufacturer’s descaler This detergent has been specifically designed to descale the boiler of Emotion ovens. IT IS a citric, odourless and concentrated detergent, very effective without damaging metals or gaskets. It should be used diluted in water with a concentration of 50-70% based on the amount of scale present. 6T -10T 20T large scale deposits, 70% concentration pour into the boiler: 0.36 cl of product and 0.16 cl of water pour into the boiler: 0.49 cl of product and 0.21 cl of water normal scale deposits, 50% concentration pour into the boiler: 0.25 cl of product and 0.25 cl of water pour into the boiler: 0.35 cl of product and 0.35 cl of water hours of work remaining before descaling again BOILER HOME COOLING PREHEAT HOME SETTING DATE RECIPE BOOK LANGUAGE CLEANING MANUAL TIME MULTILEVEL TIME ZONE BEST CHEF INFO SERVICE WATER HARDNESS DESCALING PROGRAM MANAGEMENT Working hours remaining FIRMWARE UPDATE SETTINGS SETTINGS SETTINGS DESCALING

Protect the external steel parts of the appliance by passing over them with a soft cloth slightly soaked with Vaseline oil. Leave the door ajar to ensure correct air exchange. On restarting work, before use: - clean the equipment and accessories thoroughly; - reconnect the equipment to the electrical and water supplies; - inspect the appliance before using it again; - restart the appliance at low temperature for at least 60 minutes without any food inside. To ensure that the appliance is in perfect conditions of use and safety, it is advisable to have it maintained and inspected by an authorized service centre at least once a year. end-of-life disposal To avoid any unauthorized use and risks connected to it, before disposing of the equipment: - make sure that it is no longer possible to use it: to this end, the power cable must be cut or removed (when the appliance is disconnected from the power supply). - ensure that no child can be accidentally trapped inside the cooking chamber while playing, to this end lock the door opening device (for example with adhesive tape or latches). Disposal of the equipment Pursuant to art. 13 of Decree-Law No. 49 of 2014 "Implementation of WEEE Directive 2012/19/EU on electrical and electronic equipment waste", the crossed-out wheelie bin label means that the product was placed on the market after 13 August 2005 and that at the end of its useful life it must not be disposed of with other waste but separately. All the equipment is made of recyclable metals (stainless steel, iron, aluminium, galvanized sheet, copper, etc.) in a percentage higher than 90% by weight. It is necessary to pay attention to the management of this product at the end of its life, reducing the negative impacts on the environment and improving the effectiveness in the use of resources, applying the principles of “the polluter pays", and thinking about prevention, preparation for reuse, recycling and recovery. Please note that the illegal or incorrect disposal of the product involves the application of the penalties provided for by the current legislation. Information on disposal in Italy In Italy, WEEE equipment must be delivered to: - Collection Centres (also called ecological islands or ecological platforms) - the retailer where you purchase a new piece of equipment, that is required to collect it for free ("one-on-one" collection). Information on disposal in European Union countries The EU Directive on WEEE equipment has been implemented differently by each country, so if you want to dispose of this equipment we suggest you contact the local authorities or the retailer to ask for the correct method of disposal.

Your equipment is reliable and sturdy, but sometimes small problems can arise which, thanks to our Service Centres, will be promptly solved. Before contacting them, we recommend you follow this short procedure: - try and consult the H and I tables. If none of the solutions proposed solve the problem, continue reading the following procedure; - get the oven data (serial number plate) and the date and number of the purchase invoice of the equipment; Serial number ......................................................................................................... Oven model. ........................................................................................................... Invoice date ............................................................................................................ Invoice number ....................................................................................................... - carefully read the warranty sheet attached to the equipment; - call an authorized Service Centre or contact the Dealer/Manufacturer directly with the oven data. While waiting for the intervention, disconnect the oven from the power and water supplies. Manufacturer’s address: Via Palù, 93 – 31020 San Vendemiano (TV) – Italy tel. +39 0438 7714 - fax +39 0438 778399 If there is a need to replace faulty parts, keep them and hand them to the installer appointed for replacement, so that they can be sent to the Manufacturer for inspection. If there is a need to send the oven or pieces to a Service Centre or to the Manufacturer (after getting their authorization) it is necessary to use the ORIGINAL packaging. If that is not feasible, use other packaging, taking care that: - the glass is well protected by thick polystyrene panels; - the corners and sides in sheet metal are protected from possible impacts, for this purpose use polystyrene corners and thick panels on all sides and corners; - the door is tightly closed (if necessary, block it with adhesive tape using some cardboard in-between); - the oven rests on a wooden pallet and is secured to it by means of nylon straps or strong adhesive tape (avoid direct contact between the oven and the adhesive tape using some cardboard in-between); - in case of mobile ovens, make sure that the trolley cannot move and lock the wheels; - the feet are well protected against possible impacts. Complete the packaging by inserting the oven and its protections inside a sturdy cardboard box; we recommend you write "FRAGILE" and "DO NOT TURN UPSIDE DOWN" outside. Do not try and repair the oven yourself, this may cause serious damage to people, animals and property and makes the Warranty null and void. Always use an Authorized Service Centre and request ORIGINAL spare parts. something is not working 68

V 380-415 3N H2O W (aux) W Gas (1) Foam insulation kg (1) Gas (2) kg (2) A CL MADE IN ITALY YEAR A W °C IP kW 11,600 A Hz 50-60 ITEM. Matr. READ MANUAL 89 H model serial number year of production Troubleshooting table Problem Solution The oven cannot be switched on - Check that the appliance is correctly connected to the power supply, and that this has not been interrupted. - Check that the system switch is ON. If the above solutions do not solve the problem, contact an authorized Service Centre. The oven is ON but cooking does not start - Ensure the oven door is correctly closed. - In mobile ovens, check the trolley is inside the chamber. - Check the cooking parameters have been set correctly (a delayed start may have been set). The oven does not cook evenly - The elements and the fans are faulty (contact an authorized Service Centre). - The oven has been loaded incorrectly, see the “cooking advice” chapter p.6 No water reaches the chamber - The connection to the water supply may be incorrect (e.g. water inlet pipe kinked or loose), shut-off valve closed or suspended water supply. - The water inlet filters may be obstructed by impurities (contact an authorized Service Centre). - "Convection" cooking has been chosen, which lets no humidity into the chamber, see table C on p.27. Water comes out with the door closed - The chamber gasket is dirty or damaged. In the latter case, contact an Authorized Service Centre. An alarm has appeared on the display - Disconnect the oven from the electricity and water supplies by turning off the switch and closing the shut-off cocks; follow the indications given in the table I on p.70, then contact an Authorized Service Centre or the Manufacturer specifying the type of alarm displayed.

chamber triggered Appliance not working at all Contact an authorized Service Centre MOTOR THERMAL PROTECTION Motor thermal switch triggered Motor overtemperature Switch off, let the oven cool down and switch back on. If the alarm continues, contact a Service Centre BOILER THERMAL PROTECTION Boiler safety thermostat triggered Overtemperature of the boiler working only partially Contact an authorized Service Centre CHAMBER PROBE Chamber probe damaged Appliance not working at all DISCHARGE PROBE Discharge probe damaged Oven can be used only in Convection mode BOILER PROBE Boiler probe damaged Oven can be used with boiler out of control CORE PROBE Core probe damaged Probe cooking cannot be used Check the cable and the correct connection of the probe. If the cable is damaged contact an authorized Service Centre INVERTER 1 Inverter 1 alarm Inverter alarm, electronics malfunction Contact an authorized Service Centre INVERTER 2 Inverter 2 alarm Motor overload Switch off, let the oven cool down and switch back on. If the alarm continues, contact a Service Centre INVERTER 3 Inverter 3 alarm Motor phase missing Contact an authorized Service Centre INVERTER 4 Inverter 4 alarm Inverter overtemperature Switch off, let the oven cool down and switch back on. If the alarm continues, contact a Service Centre INVERTER 5 Inverter 5 alarm No inverter communication Switch the oven off and back on again. If the alarm continues, contact a Service Centre LACK OF WATER Lack of water alarm Partial operation mode Check the water connection. If the alarm continues, contact a Service Centre COMPONENTS OVERHEATING Control panel overtemperature alarm Appliance not working at all Contact an authorized Service Centre SD ERROR SD memory damaged Appliance not working at all

Contact an authorized Service Centre SD FILED SD malfunction No data and recipe saving Contact an authorized Service Centre to replace the external memory NO VOLTAGE Temporary lack of power supply Temporary oven block Check the power line

San Vendemiano (TV) – Italy tel. +39 0438 7714 / fax +39 0438 778399 http://www.modular.it 252.552.00 ED.01