This article explains how to use the BPSN 45 by Boretti.
2 - First Use
Using the flat grill
To remove the flat grill, pull the grill towards you until it stops and then lift, by pulling upwards, until it comes completely out. To insert the flat grill, slide it in at an angle of 45° until it locks and then lower it horizontally and push it all the way in. If the flat grill has a low drip tray, to remove it lift it slightly and slide it towards you. To reinsert it, slide it back until it is correctly seated. Using the perforated tray This tray is used for steam cooking and is positioned on the flat grill together with its support. NOTE: the set of 6 Gastronorm trays is an accessory available on request. We recommend also using it in combination with the drip tray to catch everything the drips from the food during cooking. The oven should be thoroughly cleaned with soap and water and carefully rinsed. Heat the oven for about 30 minutes at the maximum temperature; this eliminates all the residual manufacturing oils that could cause unpleasant odours during cooking. Use the circular plus fan function without accessories in the oven. Before using the accessories for the first time, clean them carefully with a very hot alkaline washing solution and a soft cloth. 4 - The Control Panel Keypad To operate the key, press gently. The keypad will not work if more than one key is pressed at the same time. Movement arrows Return to previous display page. Keep pressed to return to Home page Switches the oven on and off. Confirms the settings and starts cooking operations. When pressed during a cooking operation, the function is placed in pause. Press again to restart. To set the timer. Enter the functions menu during cooking. Switches the inner oven light on and off. Your appliance could vary slightly compared to the illustrations below. A - Keypad B - Display screen PM FRIDAY 11/20/2015 04:26 B A 5 - General Oven Information Error codes This code appears in the event of the electronic control indicating a fault. When the error appears, the current function is blocked. If the type of error is related to a safety function, the oven becomes unusable and every time a start attempt is made, the same error appears (in which case call in the after sales service), while if the error relates to a minor fault, after being restarted the oven can be used for the functions that do not involve the faulty part (e.g., a heating element). Beeps Confirms that the command has been received after a key has been pressed. It also indicates that a time function has been completed (e.g. Timer or Timed Cooking). During the execution of a recipe, an acoustic signal warns the user that the oven is waiting for operation by the user (e.g., insert the dish or turn it over). Beeps also signal an oven fault. Default Settings The cooking modes automatically select a suitable temperature when the cooking mode is selected, these can be changed when a different one is needed. F Failure Number Codes These codes are displayed when the electronic control detects a problem in the oven or in the electronics. The error code is recorded in the Error Log in the Setup menu. This error can be communicated to the service technician so he/she can understand the possible cause of the problem in advance. Preheat Whenever a cooking mode is set and the oven is heating, the preheating starts, during this period, the instantaneous temperature is displayed together with the thermometer icon. As soon as the 100% is reached, the control sounds an “end of preheat” tone and the current temperature value disappears. Timer
WARNING
The timer on your oven does not turn the appliance on or off, its only purpose is to alert you through the buzzer. When you want to turn off the oven automatically, use the end-of cooking or delayed cooking function. NOTE: Pressing the OFF button does not reset or stop the timer.
2. The time can be set from 1 minute to 12 hours and 59 minutes and, when set, the remaining time is always visible in the bottom status bar until the time expires or is reset.
3. To change or cancel the time set, you must reset the timer by pressing and holding the button for a few seconds.
4. Timer format is usually HR:MIN, switching into MIN:SEC during the last minute.
5. When the time expires, the display shows 00:00 and the buzzer will sound for one minute or until the button is pressed. Before using your oven for the first time remove all packing and foreign materials from the oven(s). Any material of this sort left inside may melt or burn when the appliance is used. 6 - General Oven Tips Preheating the Oven • Selecting a higher temperature does not shorten the preheat time. • Preheating is necessary for good results when baking cakes, cookies, pastry and breads. • Preheating will help to sear roasts and seal in meat juices. • Place oven racks in their proper position before preheating. • During preheating, the selected cooking temperature is always displayed. • A beep will confirm that the oven is preheated and the “detected temperature” will turn off. Operational Suggestions • Do not set pans on the open oven door. • Use the interior oven lights to view the food through the oven door window rather than opening the door frequently. High Altitude Baking • When cooking at high altitude, recipes and cooking time will vary from the standard. 7 - Getting Started Instructions for initial switch-on Once the oven has been connected to the power supply for the first time, the control automatically prepares for setting a number of user settings, which remain stored in case of any subsequent switch-on. NOTE: Both at the first and subsequent connections to the power supply, the door lock mechanism performs a calibration run - in this phase, always keep the door closed. • Language • Temperature & Weight • Time • Date Refer to the USER SETTING paragraph for setting instructions. After making the user settings, the control moves automatically to the “Standby” display page. 8 - User Settings With the oven on, select the icon and confirm with the key to enter the SETTINGS menu. This menu permits personalizing the settings of your oven. To make access, no active cooking or any set time functions must be in progress. NOTE: The Setting menù can never be set if any time function is already set: first delete all the active time functions.
1. Press the keys to select the sub menu and confirm by means of the key.
2. Use this menu to change the following settings:
Press the keys or to select the setting or change a sub menu from among the six available ones and confirm by means of the key. 12 yk abc SETUP LANGUAGE Language Press the arrow key to select a language from among those available, and confirm with the key. Temperature & Weight Press the arrow key and to select one of the two temperature options “°C/°F” or weight options Kg/ib and confirm with the key. °F °C lb Kg Time Press the arrow key to select the time format between the options “12h AM/PM or 24h” and confirm with the key. Subsequently, set the time using the arrows and confirm with the key. Date Press the arrow key to select the date format from among the options “D.M.Y. – Y.M.D. – M.D.Y.” and confirm with the key. Subsequently set the value using the arrows and confirm with the key. Brightness Press the arrow key to choose which luminosity setting to change between ON or STANDBY, then by means of the arrows select the required degree of luminosity and confirm with the key. Volume Press the arrow key to select the required degree of luminosity and confirm with the key. 9 - System Setting With the oven on, select the icon and confirm with the key to enter the SETTINGS menu. This menu permits setting a number of parameters or special functions. It also permits accessing the error events list.
1. Press the keys to select the sub menu and confirm with the key.
2. Use this menu to change the following settings:
Press the keys to select the item to be set or to be displayed from among the three available ones and confirm with the key. Event Log The menu permits checking any recorded errors. These codes can be notified to the after-sales service. Demo The purpose of this function is to set the DEMO mode, which makes the oven useless for cooking but automatically performs a demonstration of functions.
1. Press the keys to select the item ON.
2. Confirm with the key.
3. Press the key. After about 30 seconds, the oven starts to operate in this mode. To temporarily stop the DEMO function, simply keep any key pressed for a few seconds until the oven switches to standby. To start it again, press the key. To disable the function, enter the DEMO display page and set OFF. Confirm using the key. NOTE: Once set, the function remains enabled even if the oven is disconnected from the power mains. 10 - Starting Your Oven Switching the oven on and off IMPORTANT • The key does not stop the function. • After switching off the oven, the cooling fan could continue to operate until the inner parts of the oven have cooled down. Press to switch the oven on and press again to switch it off. The oven returns to standby mode. Selecting the cooking mode Traditional Cooking TRUE CONVEC RING & GRILL CONVECTION BROIL BROIL Steam Cooking STEAM 100 130 STEAM 130 STEAM & RING CLEAN STEAM OVEN CLEAN STEAM CIRCUIT
1. Select the icon and press the key Select the appropriate cooking mode according to the food to be cooked using the arrows and confirm with the key .
2. On this display page, it is still possible to change the cooking mode by using the keys.
3. If the proposed temperature is correct, confirm with the key to start cooking, otherwise, if the key is not pressed within 10 seconds, the oven switches to automatic mode and the cooking mode icon becomes animated. Cooking Mode Tables COOKING MODE ICON TEMPERATURE Min. Preset Max. TRUE CONVECTION 50° C 165° C 230° C RING & GRILL 50° C 210° C 230° C CONVECTION BROIL 50° C 165° C 230° C GRILL 50° C 230° C 230° C STEAM 100 40° C 100° C 100° C STEAM 130 130 70° C 130° C 130° C STEAM & RING 50° C 165° C 230° C CLEAN MODE ICON TEMPERATURE Min. Preset Max. CLEAN STEAM OVEN - 100° C - CLEAN STEAM CIRCUIT - - - 11 - Traditional Cooking Changing the cooking mode
1. During untimed cooking, a cooking pause can be set by pressing the key. All the settings of the suspended cooking operation remain stored and can be reactivated by pressing the same key again.
2. To change the cooking mode while the oven is working, press the key and then the , key. At this point, another cooking mode can be selected from among those available in the group by means of the arrows . Changing temperature IMPORTANT • At the end of a function, the display screen shows the residual compartment heat temperature from the standby page.
1. From the cooking mode preview display page, the temperature can be changed by means of the arrows subsequently confirming by means of the key.
2. Once cooking has started, the temperature can in any case be changed, at any time, by means of the arrows . Pre-heating phase While the oven is in pre-heating phase, the instantaneous temperature is displayed underneath the cooking mode icon. Just as soon as the set temperature is reached, an acoustic signal is heard and the instantaneous temperature indication disappears. 12 - Steam Cooking NOTE: it is essential to carefully read the instructions and warnings to ensure correct use. Steam operation Steam cooking is used most for oriental cuisine but it is certainly very useful for our own. It is fat free and has the advantage of preserving the original flavour of the food. In this case, the food is not cooked with water but with water vapour. Steam cooking is different than boiling. In fact, the water vapour works on the inside of the cells, which is fundamentally different from the effect of boiling water. In fact, steam also cooks the food completely but, except for the fat, nothing else comes out of the food. The cell walls and tendons gradually soften, the protein coagulates without coming out, the starches swell and combine and the sugars and minerals remain unchanged. The same goes for odours, which are reduced to a minimum, or coloured substances. Only the fat liquefies due to the heat and, for this reason, it is almost never a good idea to steam cook large cuts of meat or fish. Vitamins are another story because heat generally tends to destroy them; however, depending on the cooking time, some of them are only slightly altered. So, the foods that lend themselves to this cooking method are, generally, those with no fat such as, for example, fish, some types of meat, legumes, potatoes, cereals, eggs, pudding, vegetables, etc. It is not good for vegetables with tough fibres or fruits in general. Useful tips When using the steam oven, always start with the oven cold. Using steam in a hot oven (immediately after traditional cooking) is not recommended because the benefits of cooking with steam will be cancelled out. For steam cooking try to use the perforated stainless steel tray together with the lower stainless steel drip tray as much as possible. The first, resting with its support on the flat grill, allows the steam to fully cook the food while draining everything released by the food during cooking through the holes. The second, lower tray, slid under the grill on its guides, will collect the drippings and keep the oven chamber cleaner. When done cooking, the support of the perforated tray can be used as a support to keep the hot tray off of the counter while you remove the food you just cooked.
ATTENTION
Before using any steam functions, the water container must be filled. If while the oven is on, the message CHECK WATER CONTAINER appears on the display (acoustic signal will sound), open the door, watching out for the hot steam that will be released, extract the container and refill it. When the door is closed, the oven will go into PAUSE mode. Press the key to continue cooking. NOTE: The steam functions will not start until the door is closed. If the door is open, the message CLOSE THE DOOR will be shown on the display. If the door is opened while the oven is on, the oven will go into pause mode. To restart the function, the door needs to be closed. Select the desired function and confirm using the key , at this point the circuit will be filled. As soon as the water reaches the right temperature, the steam generated by the boiler will enter the cavity. The function can be paused at any time using the key , when it is pressed again the function restarts. 130 Steam Cooking Steam 100 By way of radial ventilation, the steam is distributed to ensure the food is evenly heated and cooked. This holds the advantage of being able to cook on the three different levels at the same time, taking care to insert the more “full-bodied” food on the higher level, and less dense foods such as vegetables on the lower levels (from the first to the third). NOTE: during steam cooking, always place the lower stainless steel tray underneath the perforated cooking container, to collect any food scraps or condensate that may eventually fall. Steam 130 During regeneration, the cooking chamber is heated with steam and warm air, which allows rapid and consistent heating of the food without drying it. Based on the type of food being reheated, this programme offers the possibility to modify the temperature inside the oven so as to manage this function as you please. This type of function is therefore particularly suitable for: • Heating pre-cooked food from 70°C to 130°C; • Preparing ready and semi-ready meals, frozen foods from 70°C to 130°C NOTE: for these types of meals, remember to insert suitable dishes in the oven (not made from synthetic or similar materials) and to position them above the grill, making sure to remove any lids.
ATTENTION
Once the functions have been completed, a circuit discharge request will be sent (see WATER DISCHARGE paragraph). Combined Steam and Convection Cooking This type of cooking is called “professional cooking” because the food being cooked is placed into a cold chamber that has not been preheated. After starting the oven, the food is initially exposed to steam (or “steamed”). After a short period of exposure to the steam, depending on the filling volume and therefore on the size of the food being cooked, the appliance automatically moves on to the second warm air phase. This type of function is particularly suited to large meat and seafood dishes for example; large sized bread loaves made from white or wholemeal flour, with yeast or yeast dough at 190°C until 210°C, as well as filled and hollow puff pastry, whether fresh or frozen from 190°C to 210°C. NOTE: For best results when running two consecutive “professional cooking” programmes, the oven must be cooled before inserting the second dish.
ATTENTION
Once the functions have been completed, a circuit discharge request will be sent (see WATER DISCHARGE paragraph). Steam Assist Function This particular function can only be used with traditional oven functions. Once the oven has been turned on, the steam assist function will only become available once the internal oven temperature has exceeded 100°C. Only from that moment on will the symbol appear on the lower part of the display. NOTE: THIS FUNCTION IS NOT ENABLED DURING STEAM COOKING. To inject steam inside the cavity, press the key select the icon using the arrows and and confirm using the key . The steam assist function will be enabled and the change in status can be seen on the animated display. The steam assist function will continue for 5 minutes, humidifying the food so that it doesn’t dry out during cooking. Ideal for roasts in general, large meat/seafood dishes and softer cooking. After 5 minutes, the oven returns to the previously set cooking function. 13 - Using Oven Lights A single light key activates the lights. Touch to turn lights on or off . Oven lights turn on automatically when the door is opened. When an oven is in use, oven lights turn on automatically when a mode is started. Oven lights will turn off automatically when the oven mode is cancelled. NOTE: Once switched on, the lights go off automatically after 3 minutes. To switch them back on, press the key or open the door. 14 - Time Oven Mode Operation Be sure that the time-of-day clock is displaying the correct time. The timed mode turns off the oven at the end of the cook time. CAUTION Never leave food in the oven for more than one hour before and after cooking. This could deteriorate the properties of the food itself. NOTE: The time functions cannot be used if the meat probe is on. The maximum cooking time that can be set is 12 h. Cook Time Use the “Cook Time” function to operate the oven for a determinate period of time. The oven starts immediately and switches off automatically once the time has expired. To Set a Timed Mode
1. Select the cooking mode and temperature.
2. There are two ways to set the function. a) Select to set the duration and press . b) Select to set the stop time and press .
3. After selecting one of the two above options, set the time by means of the arrows and confirm with the key.
4. After pressing the key, cooking starts and the time cooking information is shown on the display page. • Cooking mode • Temperature • Cooking time • End of cooking time 5 After cooking, the oven switches off and an acoustic signal warns that cooking has terminated. To change the cooking time when the oven is already operating, simply press the e key and enter the new cooking time before pressing the key again. Stop Time Use the “Stop Time” function to delay the start of timed cooking. Enter the cooking stop time and the oven will automatically calculate the start time. The oven switches on and off automatically. To Delay the Start of a Timed Mode 1 First of all set the required timed cooking as indicated in the “COOK TIME” paragraph. 2 Select to set the stop time and press . 3 Set the cooking stop time by means the arrows and confirm by means of the key. 4 After pressing the key, the function positions in standby and the postponed cooking details are shown on the screen. • Cooking mode • Temperature • Cooking stop time • Cooking start time After cooking, the oven switches off and an acoustic signal warns that cooking has terminated. To change the cooking time and stop time when the oven is already operating, simply press the key and enter the new cooking time or cooking stop time and press the key again. 15 - Setting the Meat Probe (if present) When roasts, steaks or poultry are being cooked, this is the best way to tell when the food is correctly cooked. This oven is optionally provided with the meat probe feature to sense the temperature inside meat and stop cooking as soon as the set value is reached. When the probe is used, the oven automatically checks the cooking time. NOTE : the food probe is an accessory available only in some versions of the product. Tenderness, aroma and flavour are the result of precise, functional control. The food probe is a thermometer which, when inserted into the food, makes it possible to check the internal temperature and use it to establish the end of cooking. For example, meat may look like it is cooked on the outside, but still be pink on the inside! The temperature reached by food during cooking is closely linked to problems relating to health and hygiene. Bacteria can be contained in every kind of meat, poultry and fish, as well as raw eggs. Certain types of bacteria make food go off, while others, such as Salmonella, Campylobacter jejuni, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus can be seriously harmful to human health. Bacteria multiply very quickly above a temperature of 4.4° up to 60°C. Mince is particularly at risk from this point of view. To prevent bacteria from multiplying, it is necessary to take the following measures: • Do not defrost food at room temperature, always in the fridge or in the oven using the specific function. In the latter case, cook the food immediately afterwards. • Stuff chicken just before eating it. Never buy pre-packed ready-stuffed chicken and only buy ready-cooked stuffed chicken when you intend to eat it within 2 hours. • Marinate food in the fridge, not at room temperature. • Use a food probe to check the temperature of meat, fish and poultry if they are more than 5 cm thick, to ensure that the minimum cooking temperatures are reached. • The greatest hazards are posed by poorly cooked chicken, particularly at risk from Salmonella. • Avoid interrupting the cooking process, i.e., partially cooking food, storing it and completing the cooking process later. This sequence encourages the growth of bacteria due to the “warm” temperatures reached inside the food. • Roast meat and poultry in the oven at temperatures of at least 165°C. IMPORTANT Use only the meat probe supplied with the appliance. In any case, we recommend that you consult the following table taken from the National Food Safety Database (USA). Food Minimum internal temperature Mince Hamburger 71° C Beef, veal, lamb, pork 74° C Chicken, turkey 74° C Beef, veal, lamb Roasts and steaks: Rare The cooking temperature for rare meat is not indicated by the NFSD as it is unsafe for health reasons Medium-rare 63° C Medium 71° C Well done 77° C Pork Chops, roasts, ribs: Medium 71° C Well done 77° C Fresh ham 71° C Fresh sausages 71° C Poultry Whole chicken or chicken pieces 82° C Duck 82° C Whole turkey (not stuffed) 82° C Turkey breast 77° C