Moffat MSF 610 manual Using the Oven, Cleaning the Oven, Cooking Chart, Do not use steam cleaners

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Using the Oven

Always cook with the oven door closed.

Stand clear when opening the drop down oven door. Do not allow it to fall open - support the door using the door handle, until it is fully open.

The oven has four shelf levels, and is

supplied with two shelves. The shelf positions are counted from the bottom of the oven as shown in the diagram.

Do not place cookware directly on the oven base.

Cleaning the Oven

Before cleaning always allow the cooling fan to cool the cooker down before switching off at the electricity supply.

Do not use steam cleaners.

The oven should be kept clean at all times.Abuild- up of fats or other foodstuffs could result in a fire, especially in the grill pan.

Before using any cleaning materials on your oven, check that they are suitable and that their use is recommended by the manufacturer.

Cleaners that contain bleach and harsh abrasives should NOT be used.

For external and internal cleaning, use a soft cloth well wrung out in warm water to which a little liquid detergent has been added.

To prevent damaging or weakening the door glass panels avoid the use of the following: household detergent and bleaches, impregnated pads unsuitable for non-stick saucepans, "Brillo/Ajax" pads or steel wool pads, chemical oven pads or aerosols, rust removers, bath/sink stain removers. Should the inner door glass become heavily soiled it is recommended that a cleaning product such as Hob Brite is used.

DO NOT clean the oven door while the glass panelsarewarm.Ifthisprecautionisnot observed the glass panel may shatter.

If the door glass panel becomes chipped or has deep scratches, it must be replaced to prevent the possibility of the panel shattering. Contact your local Service Force Centre.

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Cooking Chart

The oven temperatures are intended as a gui- de only. It may be necessary to increase or decrease the temperatures by 10 °C to suit individual preferences and requirements.

NOTE: Shelf positions are counted from bottom of the oven.

Food

 

Cooking

Shelf

 

 

Temp (°C)

Position

 

 

 

 

Biscuits

 

180-190

 

Bread

 

210-220

 

Casseroles

 

130-140

 

Cakes:

 

 

Shelf

- Small and queen

160-170

- Sponges

 

160-170

positions

- Madeira

 

140-150

are not

 

critical

- Rich Fruit

 

130-140

 

but

- Christmas

 

130-140

 

ensure

- Meringues

 

90-100

 

that oven

Fish

 

170-190

Fruit Pies and Crumbles

190-200

shelves

are

Milk Puddings

130-140

evenly

Pastry:

}

 

 

spaced

- Choux

 

 

when

- Shortcrust

190-200

more

- Flaky

 

than one

- Puff

 

180

is used.

Plate Tarts

 

 

Quiches/Flans

170-180

 

Scones

 

210-220

 

Roasting:

 

 

 

- Meat & Poultry

160-280

 

 

 

 

 

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Contents Electric Oven Minute minder Oven doorImportant Safety Information Controls Before the First UseUsing the Oven Cleaning the OvenCooking Chart Do not use steam cleanersGrilling Chart Symptom SolutionSomething not working Replacing The Oven LightExclusions This guarantee does not cover European GuaranteeCustomer Care Customer Care DepartmentTechnical Data Dimensions of the oven cavityHeating element ratings This Oven Must be EarthedBuilding Securing The Oven To The Cabinet

MSF 610 specifications

The Moffat MSF 610 is a versatile and robust solution in the commercial cooking and food service industry, designed to deliver high performance while maintaining efficiency and reliability. This impressive piece of equipment is tailored for various applications, making it a valuable addition to any kitchen setting, from restaurants to catering operations.

One of the standout features of the Moffat MSF 610 is its innovative design, which incorporates an advanced cooking technology that ensures even heat distribution. This leads to perfectly cooked meals every time, enhancing the quality of food served to customers. The unit’s powerful convection fan helps circulate hot air, optimizing the cooking process and minimizing cooking times. Additionally, the ability to operate in both dry and moist cooking modes adds to its versatility, allowing chefs to prepare a wide range of dishes.

The MSF 610 is built with user-friendliness in mind. It features an intuitive control panel, enabling chefs to easily adjust cooking times and temperatures. This user-centric design reduces the learning curve for new staff, ensuring that anyone can operate the unit with confidence. The accessibility of these controls streamlines kitchen operations, which is crucial in busy commercial environments.

This model also boasts a durable construction, utilizing high-quality stainless steel. This not only provides longevity but also ensures that the unit is easy to clean and maintain. The hygienic surface prevents bacteria build-up, making it an ideal choice for kitchens that prioritize food safety.

The Moffat MSF 610 is equipped with energy-efficient technologies that minimize power consumption while maximizing performance. This benefit translates into cost savings for businesses, making it an economically sound choice in a landscape where energy efficiency is increasingly prioritized.

Another key characteristic of the MSF 610 is its spacious cooking capacity. It offers ample space for trays and pans, accommodating large quantities of food simultaneously. This feature is particularly advantageous during peak service times when demand is high, enabling establishments to serve more customers without compromising on speed or quality.

Overall, the Moffat MSF 610 stands out for its combination of versatile cooking technology, user-friendly design, durable build, energy efficiency, and generous cooking capacity. These features collectively make it a top choice for culinary professionals seeking a reliable and efficient cooking solution in high-demand environments.