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9. ELECTRIC ROASTING AND BAKING OVEN
The roasting oven is integrated in the base unit of the range. The oven equipment includes: fold-down front door,
removable shelf supports and shelves. The base is a thick steel plate which evenly distributes and stores the heat in the
lower part. All other parts of the appliance are made of chrome nickel steel.
Operation
only one-sided from the front.
Control knobs and operation lamps
Oven with thermostatic
control,
capacity 5,5 kW
The roasting oven has two independent heatings (upper
heating elements and lower heating elements) and can be
operated from one side. Two control knobs and two white
control lamps are located on the control panel. The control
knobs have scales from 0 to 300 resp. 350. The required
oven temperature is obtained by turning the knob to the
mark above on the panel. The scale values correspond to
the oven temperature in °C in the steady state. When the
heaters are switched-on, the appropriate white control
lamp burns until the preset temperature is reached in the
oven.
The oven is switched-off when both control knobs are at 0.
The control lamps then go out.
Putting into operation for the first time
also after long periods of non-operation.
The roasting oven should be heated at 220 °C for 1 hour
with the door closed (both control knobs at 220). The oven
should then be allowed to cool completely with the door
open.
Standby
The oven must be appropriately preheated with the door
closed before being loaded with food. For heating to a
Operating Instructions STARLINE Ranges
Oven with electronic control,
capacity 5 kW
1
Upper part of the range
2
Base unit = Baking oven
Upper heating
3
White control lamp
4
Control knob
Lower heating
5
White control lamp
6
Control knob
7
Door
steady state at 250-280 °C, the preheating time is about
30 minutes. For lower final temperatures, the preheating
time is correspondingly shorter. If the control lamps are
out or only light up from time to time (periodic switching-off
the
heaters),
the
oven
temperature.
Safety precautions
- The trays and dishes in the roasting oven are very hot.
They must not be touched without protection because
the operator may be burned.
- It should be noted that hot air or steam flows out when
the door is opened. Staff must take this fact into account
by adopting appropriate measures (standing back,
protective measures) in order to avoid injuries.
- Particular care must be taken when the oven door is
open, otherwise the operator may injure or burn his legs.
- The opened door should not be used to stand on.
- The roasting and baking oven may not be operated with
the door left slightly open as the high temperature can
damage the operating knobs and lamps on the control
panel.
has
reached
the
preset
21
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