Page 2 - Table of Contents
– 2 – Table of Contents GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 UNPACKING . . . . . . . . . . . . . . . . . . . . ....
Page 3 - SAVE THESE INSTRUCTIONS; GENERAL; bold; INSTALLATION; UNPACKING
– 3 – Installation, Operation, and Care of ELECTRIC COMBI, CONVECTION & STEAM OVENS SAVE THESE INSTRUCTIONS GENERAL The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convectionheating and/or steaming in the cooking chamber. Humidification can be provided ...
Page 4 - : THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR; LEVELING; Caster equipped ovens must be placed on a level floor.; CONDENSATE DRIP PAN; Available Installation Accessories
– 4 – LEGS OR CASTERS WARNING : THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR CASTERS. Raise up and block the oven a minimum of 10" from the floor. Threaded holes are provided at the fourcorners underneath the oven; screw the threaded stud of the four legs or optional casters int...
Page 7 - OPERATION; : THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR
– 7 – BEFORE FIRST USE Before using the oven for the first time, it must be "burned in" to release any odors that might result fromheating the new surfaces in the oven. Operate the oven at 480°F for 45 minutes in Convection H OT A IR Mode. Perform CONFIGURATION MODE — PROGRAMMABLE CONTROL, p...
Page 8 - : When the landing table is not in use on the
– 8 – LOADING THE OVEN Open the door. Place the product to be cooked in suitable containers and slide into the racks or placethe containers securely on shelves in the oven. When loading a 6 or 10 level oven with the landingtable (Fig. 6), the bottom frame of the rack shouldbe secured by the rotary l...
Page 9 - COOL DOWN; Press the down arrow key until the timer is clear,; Press the down arrow until the rain symbol displays,; NOTE
– 9 – UNLOADING THE OVEN Allow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Standbehind the door while opening. When unloading a 6 or 10 level oven, move the landing table so the clamp locks the landing table tothe front of the oven (or use your body to ho...
Page 10 - CONTROLS
– 10 – CONTROLS ON OFF See Door Opening and Closing, page 7. COOKING MODE • HOT AIR (Convection Baking) also chooses V ENT C LOSED or V ENT O PEN • STEAM • COMBI (Convection & Steam) START ~ STOP PHASE 1 – 5 COOKING TIME or PROBE TEMPERATURE • SET Cooking Time • DISPLAY Cooking Time, remaining •...
Page 13 - TEMPERATURE PROBE APPLICATIONS
– 13 – °F Beef 140160170 Lamb 175 – 185 Pork Fresh 170 140 – 170 Turkey 185170 Veal 170 ENTERING A COOKING PROGRAM 1. When entering cooking parameters, always select the Mode as the first element in a cooking phase: H OT A IR , S TEAM , or C OMBI (also, select Vent Closed or Open for H OT A IR mode ...
Page 14 - PROGRAMMING MEMORY
– 14 – PROGRAMMING MEMORY Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored inMemory. Each program is accessed by its identifying number. Program numbers range from 00 – 98.A pre-defined Clean Cycle Deliming program is also available, see page 29. If the number...
Page 15 - RECALLING A PROGRAM FROM MEMORY
– 15 – To C OPY an existing program to a NEW program number — Recall and display the program number that you wish to copy. Press to begin the program. Pause. Press to stop the program. Change the program number to the NEW number. Press until the beep sounds, indicating the program has been copied. T...
Page 16 - BAKING
– 16 – BAKING (Convection Baking – H OT A IR ) Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to theprocess. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating theoven before loading the product is recommended. Automa...
Page 17 - CONVECTION BAKING APPLICATIONS; Recommended setting for
– 17 – CONVECTION BAKING APPLICATIONS – H OT A IR M ODE All Applications are suggested only — prove your own recipes and temperature / time settings. t c u d o r P n o i t a r a p e r P p m e T t a e h e r P ((((( O ) F p m e T n e v O ((((( O ) F e m i T ) s e t u n i m ( ) s e t u n i m ( ) s e t ...
Page 18 - STEAMING
– 18 – STEAMING (Steam Mode only) Steam cooking is used for stewing, poaching, and gentle cooking of products cooked in water. Steamflows without pressure into the oven. The fan circulates the steam to all parts of the oven. Allow thesteam generator to preheat for 4 - 5 minutes if starting from cold...
Page 19 - STEAMING APPLICATIONS
– 19 – STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. t c u d o r P n o i t a r a p e r P e m i T ) s e t u n i m ( ) s e t u n i m ( ) s e t u n i m ( ) s e t u n i m ( ) s e t u n i m ( S E L B A T E G E V h s e r f , s u g a r a...
Page 20 - COMBI
– 20 – COMBI (Convection Baking with Steaming) Combi baking / steaming is used for baking, roasting, or braising when steam needs to be added to theoven during a convection baking operation. The 'Steam Factor' can be varied by repeat pressing ofthe Combi key — see Steam Factor in the table below. It...
Page 21 - COMBI APPLICATIONS
– 21 – COMBI APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Combiapplications typically begin with a Steam Mode phase which automatically preheats the steamgenerator in readiness for a subsequent Combi Mode phase. Some applications contain ...
Page 22 - COOK AND HOLD
– 22 – COOK AND HOLD Cook and Hold is set up as a two-phase cooking process. The first phase is programmed similar toany other Convection, Steam, or Combi operation by selecting: 1) the mode 2) the finish cookingparameter (cooking time or probe temperature, with its value) and 3) the oven control pa...
Page 23 - COOK AND HOLD APPLICATIONS
– 23 – COOK AND HOLD APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase,the oven cooks at the Oven Temperature for a set amount of time or ...
Page 24 - EXAMPLE PROGRAM; hours and 30 minutes; Phase 1; Phase 2; Phase 3; Save
– 24 – EXAMPLE PROGRAM This example shows how to program a three-phase process for cooking Roast Beef, 18 pounds perroast, and store it as program number 20. The second item in the table on page 21 provides most of the information: For Combi time, Phase 2,15 minutes-per-pound times 18 pounds-per-roa...
Page 25 - MENU CARD
– 25 – PROGRAM NUMBER 20 Menu Item ROAST BEEF set at room temperature 1 hour before roasting MODE Hot Air - Vent (Closed / Open)Steam -Co mbi - ( Steam Factor FINISH OVEN CONTROL TIME Hr. Min. PROBE °F TEMP. °F F° FAN Speed Full or 1 / 2 HUMIDIFIER Manual Phase 1 STEAM 20 Min. 212°F Full No Phase 2 ...
Page 27 - DO NOT use abrasive products.; Complete Cleaning; : DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
– 27 – CLEANING Daily Cleaning Preheat the oven to 130°F and spray a mild detergent solution that does not contain chlorine on theinside surfaces of the oven. A Spray Bottle is provided. Allow the detergent solution to react for 15minutes. Operate the oven on Steam mode for 15 minutes. Allow the ove...
Page 28 - gallon of warm soapy water down the drain, followed by
– 28 – Complete Cleaning (continued) The interior glass door (Fig. 10) is independently hinged to allow both sides of the glass doors to becleaned. With the oven door open, pull the interior glass door away from the exterior oven door. Thesnap-release fasteners should allow the interior glass door t...
Page 29 - MAINTENANCE; WARNING; : THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING; CLEAN CYCLE DELIMING PROCEDURE; or Program
– 29 – MAINTENANCE WARNING : THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAYCLEAR WHEN OPENING DOOR. CLEAN CYCLE DELIMING PROCEDURE • With the Programmable Control, select the Clean Cycle [Program Number 00 an...
Page 31 - FAN MOTOR COEFFICIENTS TABLE; Number of; Both motors by Brook-Crompton
– 31 – 7. [ uuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATUREdisplay. This value can be adjusted depending on the elevation (seeElevation vs. Boiling Temperature Table, below). Press the UP orDOWN arrow keys in the temperature ...
Page 32 - TROUBLESHOOTING; : The oven can be used in Convection H; Mode when the Water Supply trouble indicator; SERVICE ADJUSTMENTS; Buzzer loudness can be adjusted by your service technician.; SERVICE
– 32 – TROUBLESHOOTING Four lights (above) on the control panel indicate oven operation is not possible. If the Water Supplyvalve is off and the steam generator does not have water, the Water Supply trouble indicator will lightand the buzzer will sound for one minute. The Water Supply trouble indica...
