Cleveland OVEN STEAMER, Convotherm 6.10, Convotherm 6.20, Convotherm 10.10, Convotherm 10.20 Operator's Manual

...

Download

Page 1

Operator’s Manual

Use and Care Instructions

CONVOTHERM BY CLEVELAND

COMBINATION OVEN-STEAMERS

1333 East 179th Street

Cleveland, Ohio 44110

Phone: (216) 481-4900

Fax: (216) 481 3782

www.clevelandrange.com

Part No. COMBI-OPM REV. A, 8/05

Page 2

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

WARNING

Disconnect power before

servicing.

WARNING

Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.

IMPORTANT

IT IS IMPORTANT TO POST INSTRUCTIONS WHICH ARE TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS. THESE INSTRUCTIONS MUST BE DISPLAYED IN A PROMINENT LOCATION, AND MUST BE FULLY UNDERSTOOD BY ALL USERS OF THIS EQUIPMENT. THIS INFORMATION SHOULD BE OBTAINED FROM YOUR LOCAL GAS SUPPLIER.

ALL SERVICE MUST BE PERFORMED BY A QUALIFIED

CLEVELAND RANGE AUTHORIZED TECHNICIAN.

Do not connect Combi steamer-oven drain connection to any drain material

that cannot sustain 140

WARNING

Fahrenheit.

This Operation Manual is a part of your new Cleveland Range combination oven

steamer. You must keep and maintain it for the entire life span of your Combi and

pass it on to the next owner of the unit.

RETAIN THIS MANUAL FOR REFERENCE

KEEP IT WHERE YOU CAN USE IT

This manual may be subject to new technical developments, modifications, and unforeseen errors.

DO NOT OPERATE OR ATTEMPT TO OPERATE THIS APPLIANCE OR ANY ACCESSORIES WITHOUT

READING COMPLETELY AND FULLY UNDERSTANDING THIS MANUAL

Page 3

Cleveland STATEMENT OF POLICIES

L I M I T E D W A R R A N T Y

CLEVELAND RANGE products are warranted to the original purchaser to be free from defects in materials and workmanship under normal use and service for the standard warranty period of one year from date of installation or 18 months from date of shipment, which ever comes first.

CLEVELAND RANGE agrees to repair or replace, at its option, f.o.b. factory, any part which proves t o be defective due to defects in material or workmanship during the warranty period, providing the equipment has been unaltered, and has been PROPERLY INSTALLED, MAINTAINED, AND OPERATED IN ACCORDANCE WITH THE CLEVELAND RANGE OWNER’S MANUAL.

CLEVELAND RANGE agrees to pay any FACTORY AUTHORIZED EQUIPMENT SERVICE AGENCY (within the continental United States, and Hawaii) for reasonable labor required to repair or replace, at our option, f.o.b. factory, any part which proves to be defective due to defects in material or workmanship, during the labo r warranty period. This warranty includes travel time not to exceed two hours and mileage not to exceed 50 mile s (100 miles round-trip), BUT DOES NOT INCLUDE POST STARTUP, TIGHTENING LOOSE FITTINGS, MINOR ADJUSTMENTS, MAINTENANCE, CLEANING OR DESCALING.

The standard labor warranty allows factory payment of reasonable labor required to repair or replace such defective parts. Cleveland Range will not reimburse the expense of labor required for the repair or replacement of parts after the standard warranty period, unless an Extended Labor W arranty Contract has been purchased to cover the equipment for the balance of the warranty period from the date of equipment installation, start-up, or demonstration.

PROPER INSTALLATION IS THE RESPONSIBILITY OF THE DEALER, THE OWNER-USER, OR INSTALLING CONTRACTOR, AND IS NOT COVERED BY THIS WARRANTY. Many local codes exist, and it is the responsibility of the owner and installer to comply with these codes. Clev eland Range equipment is built to comply with applicable standards f or manufacturers, including UL, ANSI, NSF, ASME/Ntl. Bd., CSA, and others.

BOILER (Steam Generator) MAINTENANCE IS THE RESPONSIBILITY OF THE OWNER-USER AND IS NOT COVERED BY THIS WARRANTY. The use of good quality feed water is the responsibility of the Owner-User (see Water Quality Recommendations below). THE USE OF POOR QUALITY FEED WATER WILL VOID EQUIPMENT WARRANTIES. Boiler maintenance supplies, including boiler hand hole gaskets, are not warranted beyond the first 90 days after the date the equipment is placed into service. Preventive maintenance records must be available showing descaling per applicable Cleveland Operator Manual for Boiler Proration Program considerations.

WATER QUALITY RECOMMENDATIONS

TOTAL DISSOLVED SOLIDS less than 60 parts per million TOTAL ALKALINITY less than 20 parts per million SILICA less than 13 parts per million CHLORIDE less than 30 parts per million pH FACTOR greater than 7.5

The foregoing shall constitute the sole and exclusive remedy of or iginal purchaser and the full liabilit y of Cleveland Range fo r any breach of warranty. THE FOREGOING IS EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES, WHETHER WRITTEN, ORAL, OR IMPLIED, INCLUDING ANY WARRANTY OF PERFORMANCE, MERCHANTABILITY, OR FITNESS FOR PURPOSE, AND SUPERSEDES AND EXCLUDES ANY ORAL WARRANTIES OR REPRESENTATIONS, OR WRITTEN WARRANTIES OR REPRESENTATIONS, NOT EXPRESSLY DESIGNATED IN WRITING AS A “WARRANTY” OR “GUARANTEE” OF CLEVELAND RANGE MADE OR IMPLIED IN ANY MANUAL, LITERATURE, ADVERTISING BROCHURE OR OTHER MATERIALS.

CLEVELAND RANGE’S liability on any claim of any kind, inclu ding negligence, with respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or services, or part thereof, which gives rise to the claim. IN NO EVENT SHALL CLEVELAND RANGE BE LIABLE FOR SPECIAL, INCIDENTAL, OR CONSEQUENTIAL DAMAGES, OR ANY DAMAGES IN THE NATURE OF PENALTIES.

Page 4

Page 5

Free Start-Up Program

Get the most from your Cleveland Range equipment

with Cleveland Range’s “Free Start-Up.”

Performance Check-Out: Contact your Cleveland Range maintenance and

repair center for your Performance Check-Out before starting your new Convotherm by Cleveland Combination Oven-Steamer. The Performance Check-Out includes: inspection of installation, review of cleaning and maintenance instructions, and start of warranty protection.

Equipment Demonstration: After your Performance Check-Out, contact your Cleveland Range sales representative for your free demonstration of proper operation, optimal use, and correct care of your new equipment.

Use and Care Video: After your Equipment Demonstration, your sales representative will present and explain your free copy of the Cleveland Range Use and Care Video. (Combi video release expected in September 2005.)

Consult your Customer Service Directory or call Cleveland Range at 216-4814900 to begin your free Start-Up Program.

Your “Combi” in Action

You can cook a variety of foods in your Convotherm by Cleveland Combination Oven-Steamer, or “Combi,” using hot air, steam, and Combi hot air and superheated steam.

Your Combi is extremely versatile and can cook sous-vide as well as steam, blanch, poach, stew, boil, roast, braise, bake, grill, “fry,” gratinate, rethermalize and defrost.

Just place food in containers or on wire racks, select the cooking mode, and time, or core temperature and start cooking with your Combi.

NOTICE: Cleveland Range Convotherm by Cleveland Combi Oven-Steamers (Combis) are intended for commercial use only.

NOTICE: The ambient temperature must be between 40°F and 95°F.

Page 6

TABLE OF CONTENTS

Safety instructions 1

Convotherm by Cleveland Combi Oven-Steamers 13

Operating Elements and their Functions

Tables & Tips for Cooking with the Combi 16

Steaming, Combi Hot Air and Steam, Hot Air, Retherm Measuring Core Temperature, Convotherm by Cleveland Cookbook

Cooking charts:

Vegetables and side orders Fish and crustaceans Meat and sausage products Game and poultry Baked items and desserts

Cooking with Convotherm by Cleveland 43

Measuring Core Temperature, Delta-T Cooking, Cook

Steaming, Combi Hot Air and Superheated Steam, Hot Air, Retherm,

&Hold, Extra functions

CONVOTHERM by Cleveland Cookbo ok 61

Editing Recipes, Working with Press & Go (symbol)

Working with Recipes, Working with the Cookbook,

Maintenance and Cleaning 69

Rinsing Steam Generators, Semi-Automatic Cleaning, Automatic Cleaning

Setup 79

Default Settings, Memory Settings, Temperature Display, Network Address, Language

Signal Tone, Volume, Time, Date, Order of Cookbook,

? What to do if ... 83

Troubleshooting, Emergency Operation

Page 7

Safety

Hot Air, Steam, and Condensate Steam will cause burns and scalds. When opening Combi doors: ALWAYS stand to the hinge side and back from the

Combi doors. Open Combi doors to the “airing” position, and wait for the steam and heat to dissipate before carefully opening the door.

DO NOT lean into the Oven Compartment. DO NOT breathe steam, hot air, or condensate.

The Oven Compartment and Contents (food, pans, racks, etc.) are HOT. Use caution, and wear DRY heatproof oven mitts when loading, unloading, or reaching into the oven compartment.

Do not place containers with liquid contents or contents that become liquid on oven racks higher than you can see into the containers.

CAUTION

WARNING

DANGER

Page 8

Safety

DANGER

The Preheat Bridge and Oven Compartment can be HOT.

• Use caution when placing the Preheat Bridge in the Oven Compartment

• Use caution when removing the Preheat Bridge from the Oven Compartment.

• Handle with DRY heatproof gloves or mitts.

• DO NOT lean into the Oven Compartment

• DO NOT breathe steam, hot air, or superheated steam

CAUTION

WARNING

Always lock the transport trolley correctly. The transport trolley can be HOT. The transport trolley can be unstable and can tip. Load the transport trolley from the bottom up. Use caution when:

• Loading Racks, Shelves, and Trolleys

• Placing the Transport Trolley into, or removing it

from the oven Compartment.

• Putting on or removing the Thermal Cover.

• Moving the Transport Trolley.

Page 9

Safety

A. GENERAL SAFETY GUIDELINES FOR INSTALLERS, USERS, AND SERVICE TECHNICIANS

1. Read, understand, and follow the instructions, and heed and obey the warnings of the Installation Manual and Operators Manual, and the labels on the Combi, accessories, and supporting products.

2. Improper installation, maintenance, cleaning, or modifications to the Combi can lead to injury or death, and equipment and property damage.

3. Do NOT use anything but hands to operate the swit ches and controls on the Combi

4. Before each use of the Combi, inspect the cooking compartment for drain and screen blockage.

5. Before each use of the Combi, Inspect the door glass, door gasket assembly, shelves, racks, and accessories for proper installation and cleanliness.

6. Allow only qualified Cleveland Range authorized service representatives to service the Combi.

7. Use only Cleveland Range, LLC factory authorized repair parts.

8. Periodically inspect the flue for signs of sootin g or blockage. If any improper operation or malfunction of the burner system is suspected: shut down the Combi immediately and contact your qualified Cleveland Range authorized service representative to inspect and repair the Combi at once.

9. STEAM – To help avoid steam burns: a. Remember at all times that steam can cause severe burns. b. Do not reach into the Combi without wearing DRY heatproof gloves. Wet or damp gloves

can conduct heat and may cause burns when touching hot items. c. Stand back and to the hinge side of the door. d. Open the Combi door by turning the handle to the ho rizontal (“airing”) position. e. Wait for the steam and condensate to clear. f. Stand back and to the hinge side of the door and slowly open the door. g. Wear DRY heatproof gloves or mitts. h. Note: Cooking is interrupted whenever the door is opened.

10. Never breathe steam, condensate, or hot air.

11. HEAT – The Combi, cooking containers, shelves, and inner door and anything else inside the cooking compartment are HOT, as are many of the component parts. Wear DRY heatproof gloves or mitts.

12. EXHAUST VENTS – The top of the Combi, and the gas and steam exhaust vents are very hot during operation and remain hot for some time.

• Never b reathe gas or steam from the exhaust vents.

• Use extreme caution when working on or near the exhaust vents, surrounding area and

component parts.

13. SCALDS – Do not place containers with liquid contents or contents that become liquid on oven racks higher than you can see into the containers.

Page 10

Safety

14. SCALDS – Cover containers (individual or on trolleys) containing hot or hot liquid items to help prevent spills during transport.

15. GREASE SPATTER – Hot grease will spatter and cause burns if sprayed with water. Locate fryers and similar appliances outside the range of the Combi hand shower.

16. ELECTRIC SHOCK – Use the hand shower only on the inside of the oven. Use of the hand shower, hoses, power cleaners, or pressure washers on the outside of the Combi can cause electric shock and / or damage electrical and electronic components.

17. CLEANING AND DAILY MAINTENANCE – Wait for the Combi to cool before cleaning and performing daily maintenance.

18. CLEANING AND DAILY MAINTENANCE – Do NOT spray water in a hot cooking compartment.

19. CLEANING AND DAILY MAINTENANCE – Do not use hoses, power cleaners or pressure washers, or harsh or abrasive cleaning agents inside OR outside the cooking compartment.

20. CLEANING AGENTS – Use only genuine Convotherm by Cleveland and Cleveland Range cleaning and descaling products.

21. CLEANING AGENTS – Follow the instructions and heed and obey the warnings on the labels.

22. CLEANING AGENTS – Products other than genuine Convotherm by Cleveland and Cleveland Range cleaning and descaling products can damage the Combi, cause injury, or present heath hazards.

23. Wear BOOTS appropriate to the work area to help protect feet, and to help prevent slips and falls.

24. Use non-slip, draining, anti-fatigue FLOOR MATS (not included) rated for use in wet, greasy, and dry work areas to help prevent slipping and / or falling injuries.

• Obtain the best mats for your needs from your local supplier.

B. Safety Training and Operator’s Training

1. To help avoid injuries, accidents and damage to the Combi Oven-Steamer, the owner / operator must instruct and train employees on a regular basis.

2. The appliance may only be used by trained employees.

3. Regular safety training for the operating staff is very important.

4. Convotherm by Cleveland Combi Oven-Steamers are intended for commercial use only.

C. NEVER!

1. Combis must never be operated in a toxic atmosphere, or in an area at risk of explosion.

2. Combi must never be started or operated at a temperature lower than 40°F, including after transport, or storage outside, or in an unheated area.

3. The Combi must never be operated outside.

Page 11

Safety

4. Combis must never be used to cook foodstuffs in sealed containers not designed for this purpose. (Combis are excellent for “purpose built” containers such as sous vide packages.)

5. Combis must never be used to heat flammable items such as oils, fats, cloths, or similar items.

6. Combis must never be used to heat non-food items (except suitable appliance accessories).

D. Gas Supply and Electricity Supply

1. The installer / owner is responsible for furnishing and installing gas supply lines, valves, regulators, and accessories (Gas Combis.)

2. The installer / owner is responsible for furnishing all electrical lines and accessories.

3. When installing gas and / or electric supply lines and accessorie s, observe the following: a. The gas supply type must match the type of gas specified on the rating plate. (Gas

Combis.)

b. The electricity supply must match all electrical and wiring requirements specified on the rating

plate.

c. For further information regarding gas and electricity supply: refer to the Installation

Manual.

d. For gas Combis: Obtain and post gas leak p ro ced ure instructions in a prominent

location. These instructions may be obtained from your gas supplier.

4. The installation of this Combi must conform with: a. The Basic Plumbing Code of the Building Officials and Code Administrators International, Inc.

(BOCA)

b. The National Fuel Gas Code, ANSI Z223.1 / NFPA 54 (latest edition) or the Natural Gas

and Propane Installation Code CSA B1 49.1 as applicable. (Gas Combis).

c. The National Electrical Code, ANSI/NFPA 70 (latest edition) or the Canadian Electrical

Code, CSA C22.2 as applicable. d. The Food Service Sanitation Manual of the Food and Drug Administration (FDA). e. All applicable state and local laws, codes, and regulations. f. If any pressure testing is required: The Combi must be isolated from the gas supply

system during any pressure testing as follows:

• HIGH PRESSURE TESTING: The COMBI and its main manual shut-off valve must be disconnected testing of that system at test pressures in excess of 14” Water Column (1/2 psi or

3.45kPa). Leak test all joints and fittings with soap and water solution after reconnecting gas supply

• LOW PRESSURE TESTING: The COMBI must be isolated from the gas supply piping system by closing its main manual shut-off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 14” water column (1/2 psi or 3.45kPa) Leak test all joints and fittings with soap and water solution after opening the main manual shut-off valve.

from the gas supply piping system during any pressure

Page 12

Safety

DANGER

FIRE OR EXPLOSION HAZARD

LEAKING GAS CAN CAUSE FIRE OR EXPLOSION. INJURY, DEATH, OR PROPERTY DAMAGE WILL RESULT.

If the operator smells gas, or suspects there is a gas leak, immediately refer to the posted gas leak instructions.

The posted instructions are provided by the local gas supplier, and supersede any other instructions.

Observe the following precautions in addition to the posted instructions:

• Do not light or start any appliance.

• Do not touch any electrical switch.

• Do not use any phone in the building.

• Immediately call the gas supplier from a phone away from the building.

• Follow the gas supplier’s instructions.

• If the gas supplier cannot be reached, call the fire department.

Use extreme caution during testing or service with the access covers removed. Death, severe electrical shock, or equipment damage can result from touching

any component inside a Combi when the main external power switch is in the ON position.

DANGER

Do NOT attempt to operate a Combi during a power failure! In the event of a power failure: turn OFF the Main External Power

Switch and the Control Power Service Disconnect Switch. If the power failure is prolonged: turn OFF the gas and water supplies. When power is restored: restart a Combi with the Startup Procedure.

Page 13

Safety

E. Damage to or Malfunction of the Door

1. If the glass door panels are nicked, scratched, or cracked: remove the Combi from service and replace the glass immediately. Otherwise, the glass panels may shatter during operation.

2. The Combi Oven-Steamer can only work with a functioning magnetic door switch. If a malfunction occurs, immediately contact your qualified Cleveland Range authorized service representative.

F. All Combis

1. To help your CONVOTHERM by Cleveland Combi Oven-Steamer remain in good working order, it must be serviced regularly by a qualified Cleveland Range authorized service representative.

2. Keep the disappearing door guide rails clean.

3. Lubricate the disappearing door guide rails regularly with food-grade grease and a soft, lint-free cloth.

4. Check regularly to ensure that the screws and hinges of the disappearing doors are firmly in place and operating properly.

5. When not using the Combi for extended periods, shut off the water, gas and electricity supplies to the Combi Oven-Steamer.

6. Do not place or store anything on top of or underneath the Combi

7. The exhaust vent area and the top of the Combi are hot.

8. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.

9. Do not block or obstruct the area beneath the gas Combi with objects of any kind.

10. Use the gas Combi Oven-Steamer in a draft-free and well vented environment.

11. Proper air supply for combustion and ventilation is REQUIRED for and CRITICAL to safe, efficient operation of a Combi.

12. Make sure the air vents of the Combi are not blocked.

G. Cleaning

1. Use the hand shower only inside the oven chamber.

2. Never use the hand shower, hose, pressure washer or similar device on the outside of the Combi.

3. Never spray the air intakes or outlets of the Combi.

4. Clean and maintain the Combi Oven-Steamer only when the Combi is cold.

5. Do not spray water into a hot oven chamber.

6. Regular cleaning of the Combi Oven-Steamer after use, inside and out, will help guarantee many years of satisfaction from your CONVOTHERM by Cleveland Combi Oven-Steamers.

7. Use only genuine Convotherm by Cleveland and Cleveland Range cleaning and descaling products. Follow the instructions and heed and obey the warnings on the labels. Other products can damage the Combi, cause injury, or present heath hazards.

8. Never use irritant, acidic, or highly alkaline cleaners, or abrasive agents.

9. Damage caused as a result of improper cleaning will invalidate any warranty claims.

10. Do not use hoses, pressure washers, high-pressure cleaners, or water jets to clean your Combi Oven-Steamer.

Page 14

Safety

H. Before Switching On

1. Turn ON the exhaust hood before starting the Combi

2. Lock the Suction Plate into place top and bottom.

3. Never reach behind the Suction Plate during ope ratio n.

4. Never manually stop the fans.

5. Lock the Engaging Frame or the Shelf Rack into place.

6. If the Combi has been delivered when the outside temperature is below 40° F then wait for the Combi to warm up to room temperature (about 72° F) before operating.

7. If the Combi has been delivered when the outside temperature is below 32° F then the cooking compartment high limit safety thermostat will be tripped.

a. The cooking compartment high limit safety thermostat must be reset a qualified

Cleveland Range authorized service technician.

b. Wait for the Combi to warm up to room temperature (about 72°F) before operating.

8. If the Combi has been delivered when the outside temperature is below 23° F then the steam generator high limit safety thermostat will be tripped.

a. The boiler high limit safety thermostat must be reset by a qualified Cleveland Range

authorized service technician.

b. Wait for the Combi to warm up to room temperature (about 72°F) before operating.

9. Remove the plastic cover from the tip of the Temperature Probe before starting the Combi.

10. In case of an “E...” error message, refer to the chapter “What to do if...”

I. Before Startup for Use

Note: If the COMBI has been delivered when the outside temperature is below 40° F then wait for the COMBI to warm up to room temperature (about 72° F) before operating.

Note: If the COMBI has been delivered when the outside temperature is below 32° F then the cooking compartment high limit safety thermostat will be tripped. The cooking compartment high limit safety thermostat must be reset a qualified Cleveland Range authorized service technician. Wait for the COMBI to warm up to room temperature (about 72°F) before operating.

Note: If the COMBI has been delivered when the outside temperature is below 23° F then the steam generator high limit safety thermostat will be tripped. The steam generator high limit safety thermostat must be reset by a qualified Cleveland Range authorized service technician. Wait for the COMBI to warm up to room temperature (about 72°F) before operating.

Note: Remove the plastic cover from the tip(s) of the Temperature Probe before starting the Combi.

Page 15

Safety

1. After initial installation, check: a. Suction Plate (Hinged Fan Guard) for both swing and latch action. b. Hinged Removable Pan Racks for remove, replace, and latch action. c. Universal Rack for correct installation. d. Loading Trolley for proper roll in and out action (floor models only). e. Pre-heat Bridge for correct fit (floor models only). f. Descaling port cap is on and properly tightened. g. Test Water Supply Lines

1) Check all connections for proper tightness.

2) Remove the side panel of the Combi to inspect water connections inside the Combi.

3) Open the water supply valves.

4) Check all lines and connections for leaks, both inside and outside the Combi.

5) If Startup and Checkout will be performed next, leave side panel off; otherwise, replace the side panel and secure it to the Combi.

h. Test Gas Supply Lines

1) Check all connections for proper tightness.

2) Remove the side panel of the Combi to inspect water connections inside the Combi.

3) Open the gas supply valve.

4) Check all lines and connections for leaks with a soap and water solution.

5) If Startup and Checkout will be performed next, leave side panel off; otherwise, replace the side panel and secure it to the Combi.

2. Turn ON the exhaust hood.

3. Turn ON the water supply valve(s).

4. Turn ON the gas supply valve(s).

5. Turn ON the Main External Power Switch.

6. Turn ON the Control Panel Service Disconnect Switch (Fig. 6-2).

7. Turn ON the COMBI with the ON / OFF key

Page 16

Safety

J. Startup Procedure (Lighting Instructions)

1. Turn ON the exhaust hood.

2. Turn ON the water supply valve(s).

3. Turn ON the gas supply valve(s).

4. Turn ON the Main External Power Switch.

5. Turn ON the Control Panel Service Disconnect Switch (Fig. 6-2).

6. Turn ON the COMBI with the ON / OFF key

K. Shutdown Procedure (Shutdown Instructions)

a. Turn OFF the COMBI with the ON / OFF key b. Turn OFF the Control Panel Service Disconnect Switch (Fig. 6-2). c. Turn OFF the Main External Power Switch. d. Turn OFF the gas supply valve(s). e. Turn OFF the water supply valve(s). f. Turn OFF the exhaust hood.

M. Risk of Burns!

1. When loading or removing dishes: a. Food containers, grills, the tray trolley, and on the inner side of the door are HOT. b. Wear DRY heatproof gloves or mitts.

2. During operation the temperature of the glass panel in the door and the outer casing can rise above 140°F.

N. Risk of Scalds!

1. Do not place containers with liquid contents or contents that become liquid on oven racks higher than you can see into the containers.

2. Cover containers (individual or on trolle ys) containing hot or hot liquid items to help prevent spills during transport.

3. Observe and heed and obey and obey and obey the additional warnings and warning labels posted on the Combi, trolley, and accessories.

Page 17

Safety

O. Maximum Combined Weight of Food and Containers or Accessories:

Model Number Maximum Total Weight Maximum Per Shelf

6.10 66 lbs Max. 33 lbs per shelf

6.20 132 lbs Max. 33 lbs per shelf

10.10 110 lbs Max. 33 lbs per shelf

10.20 220 lbs Max. 33 lbs per shelf

12.20 265 lbs Max. 33 lbs per shelf

20.10 220 lbs Max. 33 lbs per shelf

20.20 397 lbs Max. 33 lbs per shelf

P. Fixing and Swiveling the Engaging Frame for Tabletop Model

1. To Swivel: release upper and lower springs.

2. To Disconnect: push pivoted engaging frame upward s and lift out.

3. Make sure that the runners do not become bent; otherwise grills, metal plates and containers will no longer be safely supported.

Q. Working with the Shelf Rack / Transport Trolley and Loading Trolley

1. Tip Hazard! Do not load the Trolley so it is top-heavy! It may tip over!

2. Set the Foot Brake before loading the Trolley.

3. Load the Trolley from the bottom up.

4. Always close the Pan Lock.

5. Set the Foot Brake when loading or unloading dishes onto or from the Trolley.

6. Use the Trolley Handle to push the Transport Trolley into the oven chamber.

7. Push the Shelf Rack Trolley or Transport Trolley to the Stop Position in the oven chamber and set the Foot Brake.

8. Use the Trolley Handle to pull the Transport Trolley out of the oven chamber.

9. During cooking, remove the Trolley Handle and ha ng it on the left side of the Combi.

10. Empty the removable condensate water tray at the bottom of the Transport Trolley often to reduce the danger of slipping caused by overflowing water, drippings, etc.

11. Snap the Shelf Rack into the Transport Locking Device when transporting the Shelf Rack with the Transport Trolley.

Page 18

Safety

12. Avoid transporting the Loading Trolley, Plated Banquet Trolley, Transport Trolley, and caster mounted Combi Oven-Steamers on slopes or uneven surface s.

13. If such is unavoidable then use extreme caution and every possible safety measure.

R. Working with the Banquet System (optional feature with tabletop models)

1. Remove the Engaging Frame.

2. Place the roll in frame on the base of the appliance.

3. Insert the Shelf Rack.

S. Working with the Core Temperature Sensor

1. The Core Temperature Sensor may be HOT! Wear dry, heatproof gloves or mitts to handle it.

2. The core temperature sensor is a precision measuring device. Handle with care.

3. Hang the Sensor correctly in its rack when not in use.

4. Do not allow the sensor to hang out of the oven.

5. Do not prick yourself or others with the sensor tip(s).

6. Remove the Sensor from the food before removing dishes from the oven,

T. Cleaning

1. When cleaning, wear suitable protective clothing and equipment.

2. After cleaning, leave the door handle in the Open (horizontal ) position.

U. Descaling

1. Always wear suitable protective clothing including appropriate gloves, and safety glasses.

2. Read, understand, heed and obey and obey and obey, and follow all directions on the descaler label, MSDS, and related documents

3. Never operate the Combi Oven-Steamer when a descaler has been applied or while descaling.

4. Descale only when the Combi is cold.

5. Immediately wipe up any leaked or spilled descaling fluid.

Page 19

Convotherm by Cleveland Combi Oven-Steamers

Anything in the path of the door will be crushed.

KEEP HANDS CLEAR!

CAUTION

HOT!

CAUTION

HOT!

PRODUCT VIEWS

1. Control Panel

2. Disappearing Door with Double

Glass Panel

3. Door Handle

• Vertical: closed.

• Horizontal: open.

• To open the Combi door turn the

handle to the horizontal (airing) position.

4. Combi Supports

Adjustable height legs.

5. Hand Shower

Adjustable flow. Convenient hanger.

6. Shut-off Valve

Close when the Hand Shower is not in use.

7. Low-Pressure Failsafe Device

8. Infeed Assist Mechanism (floor models)

9. Rating Plate

Contains the following information:

• Power Consumption.

• Gas Type (gas models).

• Voltage.

• Number of Phases.

• Frequency.

• Model Number.

• Serial Number.

10. Door Drip Tray (Behind Door)

Built-in, self-emptying.

11. Door Switch

12. Oven light

WARNING

Oven stand: Always set up

tabletop appliances on an oven stand or work table (minimum hei

ht 24.4”).

Page 20

Convotherm by Cleveland Combi Oven-Steamers

Control Panel

ON/OFF (1).

• When unit is turned ON: – Self-diagnosis is performed. – Oven light turns on. – Steam generator fills and heats

(OEB and OGB models).

“Steam” cooking mode (2).

• Oven temperature is continuously variable between 86°F and 248°F.

“Combi Hot Air and Superheated

Steam” cooking mode (3).

• Oven temperature is continuously variable between 212°F and 482°F.

“Hot Air” cooking mode (4).

• Oven temperature is continuously variable between 86°F and 482°F.

“Retherm” cooking mode (5).

• Oven temperature is continuously variable between 248°F and 320°F.

Start/Stop (6).

•

Start cooking modes, cooking ideas,

and recipes from the Cookbook.

• Stop:

• Stops the cooking activity.

• The Signal Tone sounds to

confirm interruption of cooking activity.

•

Escape or Exit Smart Key

functions

Cookbook (7).

• Call up, exit cookbook.

• View a list of stored recipes in the

display.

Smart Key (8).

• Set Extra Functions.

• Set-Up the Combi.

• Enter Sub-Menus.

Write/Edit (9).

• Create, change, copy, and delete Recipes.

Figure 1-4

Control Panel

Page 21

Convotherm by Cleveland Combi Oven-Steamers

Function and Operation Icons (10-16)

• Light up when function or activity is

engaged:

Reduced Power (10). Burner or Electric Heating ON

(11). Reduced Fan Speed (12 ). Cooking Mode Engaged (13). Button Lock (14). Crisp & Tasty (demoisturizing)

Engaged (15). Program Protection (16).

Display (17).

• Display in normal mode:

• Date.

• Time.

• Oven Temperature.

• Cooking Time

• Core Probe Temperature.

• Display in programming mode:

• Clear text.

• Memory.

• Symbols.

Oven temperature (18).

• Set the nominal oven temperature.

• View the actual or nominal oven

temperature.

Cooking time (19).

• Set the cooking time from 1 minute to 9 hours, 59 minutes.

• Set Continuous Mode

1. At 9:59 or 0:01, release the

Selector Dial.

2. Turn the Selector Dial again to

the left or right.

• See the actual or nominal cooking time.

• See elapsed cooking time when

using Core Temperature mode.

• Pre-Set start time.

Core Temperature (20).

• Set the nominal core temperature.

• See the actual or nominal core

temperature.

• See the actual core temperature during cooking time mode.

Paging / Scrolling left or right

(21/22).

• Page / Scroll one step forwards or back in programming mode.

6019002_00

Selector Dial (23).

• Set:

• Oven temperature.

• Cooking time.

• Core temperature.

• Program name.

• Program number.

• Select Smart Key functions and

editing functions as well as recipes in Cookbook.

Press & Go (symbol) (24).

• Start saved recipes with one key.

• LED below key lights up when

corresponding recipe is started.

Notes:

• Magnetic door switch If the oven door is opened during a program, the magnetic door switch automatically interrupts the cooking program. The timer stops. After closing the oven door, the Combi automatically continues the cooking program. If the oven door is opened when the buzzer sounds at the end of a program, it will automatically switch off.

• Operate controls with hands only!

Page 22

Tables & Tips for Cooking with the Combi

Recommendations:

• Pre-heating: Use the automatic pre-heating program under the Smart Key.

• Crisp & Tasty (demoisturizing): Breaded products attain an even, crispy finish.

• Convotherm by Cleveland Wire Basket: Cook from all sides with NO added fat.

•

Convotherm by Cleveland Chicken Grill Rack: Cooks chickens quickly with NO added fat.

When opening Combi doors: always stand to the hinge side and back from the Combi

doors. Open Combi doors to the “airing” position, and wait for the steam and heat to

Pans and accessories placed on top of the U-Shaped racks, or with

Hot Air, Steam, and Superheated Steam will cause burns and scalds.

Dripping fat and fat residues can cause burns.

After roasting fatty foods, clean the interior of the oven thoroughly. Otherwise, smoke may develop

during subsequent cooking.

Insert pans and accessories INSIDE the U-Shaped racks.

one edge inside and the other on top can tip and spill.

dissipate before carefully opening the door.

DO NOT lean into the Oven Compartment.

DO NOT breathe steam, hot air, or superheated steam

CAUTION

NOTICE

CAUTION

WARNING

Page 23

Tables & Tips for Cooking with the Combi

WARNING

The Oven Compartment and Contents (food, pans, racks, etc.) are HOT. Use caution, and wear DRY heatproof oven mitts when loading, unloading, or reaching into the oven compartment.

Always lock the transport trolley correctly. The transport trolley can be HOT. The transport trolley can be unstable. Use caution when:

• Filling

• Placing the transport trolley into the oven compartment.

• Removing the transport trolley from the oven compartment.

• Putting on or removing the thermal cover.

• Moving the transport trolley.

The Preheat Bridge and Oven Compartment can be HOT.

• Use caution when placing the Preheat Bridge in the Oven Compartment

• Use caution when removing the Preheat Bridge from the Oven Compartment.

• Handle with DRY heatproof gloves or mitts.

• DO NOT lean into the Oven Compartment

• DO NOT breathe steam, hot air, or superheated steam

WARNING

CAUTION

DANGER

Page 24

Tables & Tips for Cooking with the Combi

Steaming

With the “Steam” mode, you can boil, steam, blanch, and poach.

Steaming at 212°F

Some of the benefits of Steaming at 212° F are:

• Dishes have rich natural color, bite, and intense flavor.

• Vitamins and Minerals are retained.

• Flavors are not transferred if different foods are steamed at the same time.

• Less fat is required.

• Steam is constantly available so work proceeds quickly and smoothly.

NOTE:

• Use perforated pans up to 2 1/2” deep. These ensure short cooking times and prevent food at the bottom of the pan from becoming flattened.

• Break up lumps of ice in deep-frozen food so that it cooks evenly.

• When steaming different kinds of food at the same time, observe the cooking times of each

individual food item. See the Tray Timer instructions on page 55.

Recommendations:

• Vegetables: Place a solid pan under the perforated one to collect the stock for use in other dishes.

• Long-grain rice: Steam in covered containers. Use 2 parts cold water or cold stock to one part rice.

• Durum wheat pasta: Use at least 5 parts cold water to one part pasta.

• Dumplings: Steam on greased metal baking sheets. Uncover immediately after cooking.

For extended output times: keep hot in a water and starch solution.

• Potatoes may be sprinkled and mixed with fine-grained salt before steaming or soaked in salt water for 15 minutes.

• Vegetables: Steam in perforated pans

Asparagus: Cook asparagus in unperforated pans.

•

• Seasonings: Season and butter vegetables after steaming.

• Dim Sum: Steam dim sum in a perforated pan lined with Savoy cabbage.

• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks

evenly and without turning

1. Place a catch pan on a wire rack under the meat to catch the drippings.

2. To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the catch pan.

3. Gradually add water.

• Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.

• Quick Roast - Place quick roast items on wire racks or baking sheets.

• Do not use deep unperforated containers. These can cause uneven results.

• Pre-heating - Always pre-heat well for quick roast items.

• Core Temperature: The best cooking results are achieved with the multi-point sensor.

• NOTE: Every degree above the required core temperature significantly increases meat shrinkage.

Page 25

Tables & Tips for Cooking with the Combi

Steaming at 86°F to 210°F

Some of the benefits of Steaming at 86°F to 210°F are:

• Precise temperature control ensures optimum quality and nutrient retention.

• Reduced shrinkage of meat with optimized flavor, and aroma.

• Optimum culinary results are achieved for sensitive foodstuffs such as terrines, flans, force,

crème caramel and vegetarian dishes.

• Perfect for sous-vide cooking.

• Fan operates for 2 seconds every minute to reduce drying when the oven temperature is set

below 212°F.

• Fish poached at 185°F retains its protein.

• Grains swell gently for whole food dishes such as oatmeal, cracked wheat, and farina.

• Ham and sausage can be boiled. No more burst skins.

NOTE:

• Sous Vide cooking times are longer than steaming cooking times.

• Cooking times are longer when steaming at 86°F – 210°F than steaming at 212°F.

• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10-

20%°F HIGHER

• Always pre-heat floor models with the trolley or pre-heat bridge in place.

• SET COOKING

METHODS.

Recommendations:

• Proof (raise) bread dough at 95°F.

• Poaching vegetables: The cooking times for vegetables will be longer for poaching than steaming.

Steaming at 214°F to 248°F

Some of the benefits of Steaming at 214° to 248°F are:

• Steaming at temperatures above 212°F is mainly for pulses, cabbage, and dense root vegetables such as potatoes, beets, and turnips.

• Cooking times are reduced by 10 % compared to steaming at 212°F.

than the cooking temperature.

TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING

Page 26

Tables & Tips for Cooking with the Combi

Combi

Use the Combi mode to cook meat and bakery products.

Some of the benefits of Combi Mode are:

• Combi Hot Air and Superheated Steam Mode guarantee optimum cooking conditions every time.

• The oven climate is matched to the dish and volume being cooked.

• Humidity values need not be set manually.

• Food stays moist.

• The flavor and aroma of dishes are optimized.

• Foods can be cooked very rapidly with minimum loss of weight.

• Flavors are not transferred if different foods are cooked at the same time.

• Bread doughs proof (rise) perfectly.

• The pores of large roasting items are immediately sealed by the steam.

• The interior of the oven can be demoisturized (Crisp & Tasty function) to make juicy, crispy,

evenly browned dishes.

NOTE:

• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at a 10-20% HIGHER

• Always pre-heat floor models with the trolley or pre-heat bridge in place.

• The higher the oven temperature, the more darkly food browns, but the loss of weight also increases.

• Browning begins around 248°F.

• SET COOKING

Recommendations:

• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks

evenly and without turning.

• Place a catch pan on a wire rack under the meat to catch the drippings.

• To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the

• Place baking dishes or casseroles on a wire rack for quick and even cookin g.

• Baking: Use the Combi mode for a shiny surface on your baked goods.

• Braised meat: Place meat in deep containers and add stock.

• Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils and fats with a

high smoking point give very good results.

• Oven temperature Select an oven temperature 10-20% LOWER than for traditional methods.

• Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.

• Quick roast - Place quick roast items on wire racks or baking sheets. Do not use deep

unperforated containers. These can lead to uneven results.

temperature than the cooking temperature.

TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING METHODS.

catch pan. Gradually add water.

Page 27

Tables & Tips for Cooking with the Combi

• Greasing Always grease quick roast items well. This will ensure better conduction of heat. Use fats and oils with a high smoking point.

• Pre-heating - Always pre-heat well for quick roast items.

• Heat Conduction: Use non-stick or coated baking sheets. This helps heat conduction and

provides a heat reservoir.

• Grill patterns If you wish to create a grill pattern pre-heat a wire rack or a grill pan.

• Meat Loss or Shrinkage: The Combi mode considerably reduces meat loss.

• Core Temperature: The best cooking results are achieved with the multi-point sensor.

• Every degree above the required core temperature significantly increases meat

shrinkage.

• Roasting on parchment paper: When roasting, parchment paper provides extremely good browning, even on the underside.

• Baking in pastry: Pre-heat the Convotherm Cleveland Combi for perfect pastry-wrapped items.

Page 28

Tables & Tips for Cooking with the Combi

Hot Air

The “Hot Air” mode is suitable for all roasted, baked, or grilled foods, and gratinating.

Roasting and baking

Some of the benefits of Hot Air Mode:

• Up to 95% less fat required when compared with standard cooking methods.

• The interior of the oven can be de-moisturized (Crisp & Tasty function) to make juicy, crispy,

evenly browned dishes.

• When baking, the Crisp & Tasty function will create a fine crust.

Notes:

• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10- 20%°F HIGHER

• Pre-heat floor models with the pre-heat bridge or the trolley in place.

• Higher temperatures increase browning, but the loss of weight (shrinkage) also increases.

• SET COOKING

METHODS.

Recommendations:

• Gratinating: Vegetables and side dishes can be gratinated with the “Hot Air” mode at 446°F

- 482°F in 2 - 5 minutes.

• Pre-heating: Before baking, pre-heat countertop models for at least 10 to 15 minutes and floor models at a temperature of 10-20%°F HIGHER

• Before loading the oven, wait until the fan has stopped. This will avoid loss of heat.

• Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils, and fats with

a high smoking point give very good results.

• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks

evenly without turning.

• Place a catch pan on a wire rack under the meat to catch the drippings.

• To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the

catch pan. Gradually add water.

• SET OVEN TEMPERATURE 10-20% LOWER

• Seasonings Rub seasoning well into roasting items so that it is not rinsed off.

• Quick roast - Place quick roast items on wire racks or baking sheets. Do not use deep

unperforated containers. These can cause uneven results.

• Greasing Always grease quick roast items well. This will ensure better conduction of heat. Use fats and oils with a high smoking point.

• Pre-heating - Always pre-heat well for quick roast items.

• Heat Conduction: Use non-stick or coated baking sheets. This will ensure better conduction

and heat and provides a heat reservoir.

• Grill patterns If you wish to create a grill pattern pre-heat a wire rack or a grill pan.

• Braised meat: Place meat in deep containers and add stock.

•

than the cooking temperature.

TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING

than the cooking temperature.

THAN TRADITIONAL COOKING METHODS.

Page 29

Tables & Tips for Cooking with the Combi

• Core Temperature: The best cooking results are achieved with the multi-point sensor. Every degree above the required core temperature significantly increases meat shrinkage.

•

Roasting on parchment paper: When roasting, parchment paper provides extremely good browning, even on the underside of a product.

• Roasting in pastry: Pre-heat the CONVOTHERM by Cleveland for perfect pastry-wrapped items.

LT Cooking: Cooking at Low Temperatures

(Oven temperatures from 86°F to 212°F) Dark types of meat are particularly suited to low-temperature cooking.

Some of the benefits of Low Temperature cooking:

• Meat retains almost all its raw weight, and becomes very tender and juicy.

• To prevent the surface of foods from drying out, the fan will run for 2 seconds every minute

when below 212°F.

• This method of cooking prevents crustiness.

NOTE:

• SET the oven temperature only a few degrees higher than the final core temperature.

• The higher the oven temperature, the higher the shrinkage of meat.

Recommendations:

Keep prepared dishes warm for up to two hours at an oven temperature of 176°F, with the fan operating, without drying out the surface.

Page 30

Tables & Tips for Cooking with the Combi

Retherm

This mode allows you to rethermalize prepared dishes on plates or platters in a short time. NOTE: This Manual uses the term “rethermalize” for reheating cooking containers, and for

“regenerate,” meaning reheating plates or platters

Some of the benefits of Retherm Mode:

• Rethermalizing, guarantees optimum reheating conditions every time.

• The oven climate is matched to the dish and volume being reheated.

• You can create dishes at off-peak times and arrange them on plates or platters.

• Dishes do not need to be kept hot. This helps prevent loss of quality.

• Ready-prepared dishes stay moist during rethermalization.

• Neither puddles of condensation nor dry edges form on the plates.

• For banquets, you can rethermalize the number of plates you need on demand.

NOTE:

• Always pre-heat the CONVOTHERM by Cleveland.

• Preheat floor models with the pre-heat bridge.

• You will find pre-heat temperatures as well as rethermalization times and temperatures in

the table on the following page.

• After rethermalizing for the third time in a fully-loaded oven, always pre-heat again to the original pre-heat temperature.

• When the pre-heat temperature is reached, start rethermalizing again.

• After pre-heating, wait for the fan to stop before opening the doors, and then load prepared

plates or platters quickly. This will help keep warm air inside the unit.

• Remember that large, compact foodstuffs such as dumplings, roulades, and casseroles take longer to rethermalize than items such as meat slices, vegetable side dishes, rice, and quartered or diced potatoes.

• Distribute foods evenly over the plate in small pieces. Avoid overlapping large surfaces and arranging food to different heights.

• To achieve good quality, do not interrupt the rethermalization process.

• Pour sauces and garnish plates AFTER rethermalizing.

Recommendations:

• Place protein on a base so that it is evenly rethermalized and does not stick to the plate.

• Meat should be cooked rare if it is to be medium after rethermalization.

• Vegetables, rice, and pasta should be oiled and seasoned before rethermalizing.

• Do not use butter products when rethermalizing vegetables, rice, and pasta.

• Slice dense foods such as dumplings or whole fillets before rethermalizing.

• When transporting some distance, use a thermal cover.

• For large banquets, work with several plated banquet trolleys.

• Thermal covers will keep plates warm for up to 10 minutes. During this time, you can

rethermalize more batches or other dishes. This ensures that dishe s can be served to your guests hot and all at the same time.

Page 31

Tables & Tips for Cooking with the Combi

• Make sauces slightly thicker so that they can absorb remaining moisture from fish and vegetables.

• Store optimized culinary ideas for standard dishes as Recipes. This increases efficiency for

banquets or à la carte cooking. See page 56.

• For rapid rethermalization, steam chilled food in covered pans at 248°F.

• Rethermalizing vegetables and side dishes Arrange chilled foods on plates or platters and

rethermalize with “Retherm” mode at 275°F for 5 minutes.

• Cool foods for banquets in a blast chiller, then arrange the foods on plates or platters.

• Finger food: Transfer straight from the deep-freeze to the pre-heated Combi.

Page 32

Tables & Tips for Cooking with the Combi

Measuring the Core Temperature

Measuring the core temperature is recommended when slow cooking roasts and coo king numerous large cuts of meat.

Some of the benefits of Measuring the Core Temperature:

• Precise cooking regardless of the size and weight of the meat.

• This precision helps maintain quality results.

•

There is no need to spend time and energy checking slow roasts.

• Meat loss (shrinkage) can be reduced up to 50 % compared to standard cooking methods.

• The multi-point sensor takes measurements at several points along the sensor tip and

automatically recognizes the coolest core temperature it detects as the center of the roast.

• The multi-point sensor helps prevent incorrect readings and makes safety and quality control easier.

• The PC-HACCP (Hazard Analysis Critical Control Point) software stores the core temperature measurements from the multi-point sensor between 23°F and 302°F for automatic compiling and archiving of HACCP-related data.

• Contact your Cleveland Range sales representative and make PC-HACCP part of your food safety program.

NOTE:

• Never use the multi-point sensor to place food in the oven, pick up, arrange or rearrange food, or remove food from the oven.

• Before use, cool the multi-point sensor with the hand shower.

• Insert the multi-point sensor through the center (or thickest part) of the piece of meat.

• When the Signal Tone sounds for the end of cooking, slow roasts should be removed

immediately from the unit. This will help prevent overcooking.

• When selecting the final core temperature, ensure that slow roasts are able to recover by approximately 37°F after being taken out of the unit.

• The best cooking results are achieved with the multi-point sensor.

• Every degree above the required core temperature significantly increases meat shrinkage.

Page 33

Tables & Tips for Cooking with the Combi

Guide values for pre-heat temperatures and rethermalization times and temperatures when the Combi is fully loaded

(Rethermalization times and temperatures are dependent on the number of plates and types of food to be rethermalized)

CONVOTHERM by Cleveland

Retherm racks ∅ 10.2”

Plate capacity up to ∅

12.6”

Pre-heat temperature with Combi Hot Air and Superheated Steam

Preheat time

Retherm temperature

Retherm time

6.10 - 20 356°F 10

min

6.20 35 42 356°F 10

min

10.10 - 32 356°F 10

min

10.20 50 63 482°F 20

min

12.20 60 74 482°F 20

min

20.10 - 61 482°F 20

min

20.20 100 122 482°F 20

min

Reheating

After rethermalizing for the third time, pre-heat again to the pre-heat temperature. When the pre-heat temperature is reached, start rethermalizing again immediately.

257 – 275°F

257 – 284°F

4 – 8

min

4 – 8

min

4 – 8

min

6 – 10

min

6 – 10

min

6 – 10

min

6 – 10

min

Page 34

Tables & Tips for Cooking with the Combi

Recommendations for core temperature settings:

Food Degree of cooking Core temp. Steak

Roast Beef Braised Beef Roulades Rump steak Veal Shoulder Medium

Veal Loin Medium 169 – 172°F Salmon slices Medium 145 – 149°F Pork fillet

Cured smoked pork Medium 149 – 154°F

Leg of lamb Loin of lamb Whole chicken Chicken Breast

Medium 131 – 136°F

Medium Well

Well

Medium 149 – 154°F

Medium 136 – 144°F

Medium Well

185 – 194°F 194 – 203°F

167 – 176°F

165 – 171°F

126 – 133°F 190 – 198°F 167 – 171°F

Chicken Leg

185 – 192°F

Page 35

Tables & Tips for Cooking with the Combi

Boiling

Steaming/ blanching

Vegetables, side dishes,

egg dishes

Pasta (durum wheat semolina)

Long-grain rice Short-grain rice Basmati rice

Vegetables, fresh Cauliflower, carrots, asparagus

Vegetables, deep-frozen (small chunks)

Vegetables, deep-frozen (large chunks)

Cooking

Mode

Oven

temperature

212°F 10 – 14

212°F 20 – 25

212°F 8 – 15 min -

212°F 10 - 15

212°F 15 – 20

Cooking

time

min

Core

temperature

Use unperforated containers.

No need to stir, 1 part pasta,

5 parts cold water

Use unperforated containers. 1 part rice, 2 parts cold water

Information

or stock

Potatoes (quartered)

Dumplings

Eggs

Cabbage/kale/pulses

Baked potatoes

Poaching Royale

Deep-frozen scrambled eggs

Baking Vegetable casserole

212°F 25 – 35

212°F 20 – 25

212°F 8 – 15 min - No need for skewering.

230 – 239°F 25 – 30

185°F 20 – 25

266 – 302°F 40 – 60

min

- Place on greased baking sheets. After cooking, cover at once.

Soft after about 10 min.

Hard after about 15 min.

- Blanch vegetables before

preparing casserole.

Page 36

Tables & Tips for Cooking with the Combi

Tabletop models Floor models

6.10

Six 12” x 20”

x 2 ½” pans

26 lbs 61 lbs 44 lbs 88 lbs 106 lbs 88 lbs 176 lbs

33 - 40 lbs 77 – 93 lbs 55 - 66 lbs 110 – 132 lbs 132 – 159 lbs 110 – 132 lbs 220 – 265 lbs

55 – 66 lbs 128 – 154 lbs 99 – 110 lbs 198 – 220 lbs 220 – 265 lbs 198 – 220 lbs

53 – 66 lbs 124 – 154 lbs 99 – 110 lbs 198 – 220 lbs 220 – 265 lbs 198 – 220 lbs

6.20

Seven 18” x 26”

x 2 ½” pans

Fourteen: 12” x

20” x 2 ½” pans

10.10

Ten 12” x 20”

x 2 ½” pans

10.20

Ten 18” x 26” x

2 ½” pans

Twenty: 12” x 20”

x 2 ½” pans

12.20

Twelve 18” x 26” x

2 ½” pans

Twenty-four: 12” x

20” x 2 ½” pans

20.10

Twenty 12” x

20” x 2½” pans

20.20

Twenty 18” x

26” x 2 ½” pans

Forty: 12” x 20”

x 2 ½” pans

≤ 397 lbs

90 items 210 items 150 items 300 items 360 items 300 items 600 items

360 items 840 items 600 items 1200 items 1440 items 1200 items 2400 items

55 – 66 lbs 128 – 154 lbs 99 – 110 lbs 198 – 220 lbs 220 – 265 lbs 198 – 220 lbs

53 lbs 124 lbs 88 lbs 176 lbs 212 lbs 176 lbs 353 lbs

≤ 397 lbs

Page 37

Tables & Tips for Cooking with the Combi

Fish, crustaceans, sous-vide

process

Cooking

mode

Oven

temperature

Cooking

time

Core

temperature

Information

Roast

Steam Lobster

Poach

Trout, Halibut, Sole, whole

Salmon steak or salmon fillets

Fish fillet, breaded, deep-frozen

Shrimp

Crayfish

Mussels

Trout

Shrimp

428 – 464°F 12 – 15

410 – 446°F 6 – 12

410 – 446°F 12 – 16

356 – 392°F 4 – 8 min - Use every 2nd shelf

212°F Approx.

205°F 10 – 12

162°F 12 – 15

162 - 176°F 4 – 8 min -

min

12 min

min

- Use every 2nd shelf

- Use every 2nd shelf. Use a non-stick baking

- Use every 2nd shelf

- Lay trout open on belly

on a baking sheet

sheet

Salmon fillets

Fish terrine

Fish dumplings Stuffing in Savoy cabbage

Trout in vacuum pouch (sous vide)

149 - 162°F 4 – 8 min -

149 - 162°F 60 - 70

162°F 8 – 12

149°F 18 – 24

min

140 – 149°F Use every 2nd shelf

Page 38

Tables & Tips for Cooking with the Combi

Tabletop models Floor models

6.10

Six: 12” x 20”

x 2 ½” pans

12 – 15 items 28 – 35 items 20 – 30 items 40 – 60 items 48 – 72 items 40 – 60 items 80 – 120

30 – 36 items 70 – 84 items 50 – 60 items 100 – 120

18 – 24 items 42 – 56 items 30 – 40 items 60 – 80 items 72 – 96 items 60 – 80 items 120 – 160

24 – 30 items 56 – 70 items 40 – 50 items 80 – 100

6.20

Seven: 18” x

26” x 2 ½”

pans

Fourteen: 12”

x 20” x 2 ½”

pans

10.10

Ten: 12” x 20”

x 2 ½” pans

Depending on size of shrimp

Depending on size of lobster/crayfish

Depending on size of mussels

10.20

Ten: 18” x 26”

x 2 ½” pans

Twenty: 12” x

20” x 2 ½”

pans

items

12.20

Twelve: 18” x

26” x 2 ½” pans Twentyfour: 12”x 20”

x 2 ½” pans

120 – 144

items

96 – 120

items

Twenty: 12” x

20” x 2 ½”

100 – 120

80 – 100

20.10

pans

items

20.20

Twenty: 18” x

26” x 2 ½”

pans Forty:

12” x 20” x 2

½” pans

items

200 – 240 items

items

160 – 200 items

Depending on size of shrimp

60 – 72 items 140 – 168

items

12 – 15 items 28 – 35 items 20 – 30 items 40 – 60 items 48 – 72 items 40 – 60 items 80 – 120

approx. 240

items

24 – 30 items 56 – 70 items 40 – 50 items 80 – 100

12 – 15 items 28 – 35 items 20 – 30 items 40 – 60 items 48 – 72 items 40 – 60 items 80 – 120

approx. 560

items

100 – 120

items

approx. 400

items

200 – 240

items

approx. 800

items

240 – 288

items

approx. 960

items

96 – 120

items

200 – 240

items

approx. 800

items

80 – 100

items

400 – 480 items

items

approx. 1,600 items

160 – 200 items

items

Page 39

Tables & Tips for Cooking with the Combi

Roasting

Meat, sausage

Large roasting items

Roast pork

Pork loin

Leg of lamb

Lamb roast

Meat loaf

Roast veal

Cooking

mode

Oven

temperature

Cooking

time

275 – 320°F 80 – 90

min

275 – 320°F 60 – 70

min

284 – 320°F 70 – 80

min

275 – 293°F 80 – 100

min

Core

temperature

approx.

167°F

approx.

144°F

approx.

170°F

approx.

170°F

Information

Form into a brick shape or

pack into a loaf pan.

Cook on a baking sheet.

Steak

Fillet of beef in puff pastry

Roast beef

Baked ham

Braising

Kale roulades

Paprika pods, stuffed

Roulade

Braised beef

Poaching Boiled ham

320 – 356°F 20 – 25

275 – 320°F 25 – 30

1. approx. 172°F

2. 356°F

266 – 302°F 60 – 70

266 – 293°F 40 – 60

approx. 172°F 32 min per

122 –

min

131°F

35 – 40

118 –

min

131°F

- 1. 140°F

2. 149°F

- Pre-heat.

min

- After approx. ½ hr, pour

min

70 – 90

149°F Heating-up time

lbs

Sauté steak.

Pre-heat and brush pastry

lightly with egg

After steaming, carve rind.

2-step recipe

Unperforated containers

with or without stock.

sauce over unperforated

containers.

depends on volume

being cooked.

Page 40

Tables & Tips for Cooking with the Combi

Tabletop models Floor models

6.10

Six: 12” x 20” x

2 ½” pans

49 – 55 lbs 114 – 128 lbs 77 – 88 lbs 154 – 176 lbs 194 – 220 lbs 154 – 176 lbs 309 – 331 lbs

18 items 12 items

8 x 9 lbs tins 18 x 9 lbs tins 12 x 9 lbs tins 18 x 9 lbs tins 24 x 9 lbs tins 24 x 9 lbs tins 36 x 9 lbs tins

6 items

49 – 55 lbs

49 – 55 lbs 114 – 128 lbs 77 – 88 lbs 154 – 176 lbs 194 – 220 lbs 154 – 176 lbs 309 – 331 lbs

6.20

Seven: 18” x 26”

x 2 ½” pans

Fourteen: 12” x 20” x 2 ½” pans

42 items 28 items

14 items

114 – 128 lbs

10.10

Ten: 12” x 20” x

2 ½” pans

30 items 20 items

10 items

77 – 88 lbs

10.20

Ten: 18” x 26” x

2 ½” pans

Twenty: 12” x

20” x 2 ½” pans

60 items 40 items

20 items

154 – 176 lbs

12.20

Twelve: 18” x

26” x 2 ½” pans

Twenty-four: 12”

x 20” x 2 ½”

72 items 48 items

24 items

194 – 220 lbs

20.10

Twenty: 12” x

20” x 2 ½” pans

60 items 40 items

20 items

154 – 176 lbs

20.20

Twenty: 18” x

26” x 2 ½” pans

Forty: 12” x 20”

x 2 ½” pans

120 items

80 items

40 items

309 – 331 lbs

49 – 55 lbs 114 – 128 lbs 77 – 88 lbs 154 – 176 lbs 194 – 220 lbs 154 – 176 lbs 309 – 331 lbs

90 items 210 items 150 items 300 items 360 items 300 items 600 items

90 items

49 – 55 lbs

210 items

114 – 128 lbs

150 items

77 – 88 lbs

300 items

154 – 176 lbs

360 items

194 – 220 lbs

300 items

154 – 176 lbs

600 items

309 – 331 lbs

Page 41

Tables & Tips for Cooking with the Combi

Meat, sausage

Small roasting items

Cooking

mode

temperature

Oven

Cooking

time

temperature

Core

Information

Grilling

Fillet steak, beef, 6 oz.

Rump steak,

6 – 7 oz. Veal steak, 5 oz.

Pork fillet, 3 oz.

Liver cuts

Pork chop, 5 oz.

Lamb steak, 6 oz.

Meat kebab

410 – 446°F 6 – 15 min - Rare 6 – 8 min

446 – 482°F 6 – 12 min - Rare 6 – 8 min

410 – 446°F 8 – 10 min -

410 – 446°F 5 – 8 min -

392 – 428°F 4 – 6 min - Do not flour

356 – 392°F

392 – 428°F

356 – 410°F 10 – 15

356 – 410°F 15 – 20

12 – 15

min

- Grease sheets if

Medium 8 – 10 min

necessary (depending

on weight)

Breaded chop or escalope

Cordon bleu Turkey escalope, 7 oz.

Sausages

Boiled sausage

Veal sausage

Wiener sausa

Steaming/

poaching

356 – 410°F 10 – 15

356 – 410°F 12 – 16

356 – 410°F 10 – 15

176°F 70 min 162°F

Depending on

skin

min

12 – 20

min

- Heating-up time depends on volume

being cooked

Page 42

Tables & Tips for Cooking with the Combi

Tabletop models Floor models

6.10

Six: 12” x 20” x

2 ½” pans

90 items 210 items 150 items 300 items 360 items 300 items 600 items

48 items 112 items 80 items 160 items 192 items 160 items 320 items

96 items 224 items 160 items 320 items 384 items 320 items 640 items

48 items 112 items 80 items 160 items 192 items 160 items 320 items

6.20

Seven: 18” x

26” x 2 ½” pans

Fourteen: 12” x 20” x 2 ½” pans

10.10

Ten: 12” x 20”

x 2 ½” pans

10.20

Ten: 18” x 26” x

2½” pans

Twenty: 12” x

20” x 2 ½” pans

12.20

Twelve: 18” x

26” x 2 ½” pans

Twenty-four: 12”

x 20” x 2 ½”

pans

20.10

Twenty: 12” x

20” x 2 ½” pans

20.20

Twenty: 18” x

26” x 2 ½” pans

Forty: 12” x 20”

x 2 ½” pans

48 items 112 items 80 items 160 items 192 items 160 items 320 items

60 items 140 items 100 items 200 items 240 items 200 items 400 items

48 items 112 items 80 items 160 items 192 items 160 items 320 items

36 items 84 items 60 items 120 items 144 items 120 items 240 items

150 items 350 items 250 items 500 items 600 items 500 items 1000 items

300 items 700 items 500 items 1000 items 1200 items 1000 items 2000 items

Page 43

Tables & Tips for Cooking with the Combi

Game and poultry

Cooking

mode

temperature

Oven

Cooking

time

Core

temperature

Information

Roasting/ braising

Grilling

Duck

Goose approx. 10 lbs

Turkey approx. 7 – 9 lbs

Turkey breast

Rabbit

Rabbit leg

Chicken

Chicken Leg

338 – 356°F 50 – 65

248°F approx. 3 –

266 – 284°F 110 – 120

275 – 302°F 40 – 50

320 – 356°F 15 – 20

284 – 320°F 45 – 50

356 – 392°F 35 – 40

356 – 410°F 25 min -

min

3.5 hrs.

min

- Stuff with apple and

- Add water as needed

approx.

176°F

approx.

140°F

140 – 149°F Marinate as desired

approx.

154°F

- Special chicken grill

onion as desired

Braise in stock if

required

with fat drip tray

Page 44

Tables & Tips for Cooking with the Combi

Tabletop models Floor models

6.10

Six: 12” x 20”

x 2 ½” pans

49 – 55 lbs 114 – 128 lbs 77 – 88 lbs 154 – 176 lbs 194 – 220 lbs 154 – 176 lbs 309 – 331 lbs

12 items 28 items 20 items 40 items 48 items 40 items 80 items

2 items 2-3 items 4 items 6 items 9 items 8 items 15 items

4 items 9 items 6 items 12 items 16 items 12 items 24 items

12 items 28 items 20 items 40 items 48 items 40 items 80 items

6.20

Seven: 18” x

26” x 2 ½” pans

Fourteen: 12” x 20” x 2 ½” pans

10.10

Ten: 12” x 20”

x 2 ½” pans

10.20

Ten: 18” x 26” x

2 ½” pans

Twenty: 12” x

20” x 2 ½” pans

12.20

Twelve: 18” x

26” x 2 ½” pans

Twenty-four: 12”

x 20” x 2 ½”

pans

20.10

Twenty: 12” x

20” x 2 ½” pans

20.20

Twenty: 18” x

26” x 2 ½” pans

Forty: 12” x 20”

x 2 ½” pans

12 items 28 items 20 items 40 items 48 items 40 items 80 items

24 items 56 items 40 items 80 items 96 items 80 items 160 items

49 – 55 lbs 114 – 128 lbs 77 – 88 lbs 154 – 176 lbs 194 – 220 lbs 154 – 176 lbs 309 – 331 lbs

40 – 53 lbs 93 – 124 lbs 77 – 88 lbs 154 – 176 lbs 159 – 220 lbs 154 – 176 lbs 309 – 331 lbs

18 items 42 items 27 items 54 items 60 items 54 items 100 items

60 items 140 items 100 items 200 items 240 items 200 items 400 items

Page 45

Tables & Tips for Cooking with the Combi

Baking

Baked items and desserts

Sponge bases

Cheesecakes

Fruit flans

Small biscuits & cakes, Short crust pastry, Pretzels

Apple strudel

Mixed-flour bread

Cooking

mode

Oven

temperature

Cooking time

Core

temperature

Information

1. 221°F

2. 302°F

1.221°F

2.320°F

3.176°F

320 – 356°F 50 – 60 min - Use every 2nd shelf

338 – 374°F 12 – 18 min - Number per sheet

1. 10 min

2. 15 min

1. 20 min

2. 35 min

3. 05 min

- 2-step recipe

- Use every 2nd shelf 3-step recipe

depends on size; do not

arrange items too closely

338 – 374°F 40 – 50 min -

338 – 374°F 30 – 40 min -

Use every 2nd shelf Number

per sheet depends on size; do

not arrange items too closely

Use every 2nd shelf Number

per sheet depends on size; do

not arrange items too closely

together

Buns / rolls, Puff pastry, Flaky pastry

Croissants

Plaited yeast pastry

Buns / rolls, deep-frozen

Baguettes, deep-frozen

Poaching Crème caramel

Crème Royal

320 – 365°F 15 – 25 min - Number per sheet

depends on size; do not

arrange items too closely

284 – 329°F 12 25 – 35

min – 15 min

- Number per sheet

depends on size; do not

arrange items too closely

302 – 320°F -

320 – 356°F 6 – 12 min - Number per sheet

Use every 2nd shelf Number

per sheet depends on size; do

not arrange items too closely

depends on size; do not

arrange items too closely

320 – 356°F 6 – 12 min - Number per sheet

depends on size; do not

arrange items too closely

136°F 35 – 40 min - Use every 2nd shelf

together

Page 46

Tables & Tips for Cooking with the Combi

Tabletop models

6.10

Six:

12” x 20” x 2½”

pans

6 sheets 14 sheets 10 sheets 20 sheets 24 sheets 20 sheets 40 sheets

3 baking tins 7 baking tins 5 baking tins 10 baking tins 12 baking tins 10 baking tins 20 baking tins

3 sheets 7 sheets 5 sheets 10 she ets 12 sheets 10 sheets 20 sheets

6 sheets 14 sheets 10 sheets 20 sheets 24 sheets 20 sheets 40 sheets

3 sheets 7 sheets 5 sheets 10 sheets 12 sheets 10 sheets 20 sheets

6.20

Seven:

18” x 26”x 2 ½”

pans

Fourteen:

12” x 20” x 2 ½”

pans

10.10

Ten:

12” x 20” x 2½”

pans

10.20

Ten:

18” x 26” x 2 ½”

pans

Twenty:

12” x 20” x 2 ½”

pans

12.20

Twelve:

18” x 26” x 2½”

pans

Twenty-four:

12” x 20” x 2½”

pans

Floor models

20.10

Twenty:

12” x 20” x 2 ½”

pans

20.20

Twenty:

18” x 26” x 2 ½”

pans

Forty:

12” x 20” x 2 ½”

pans

3 sheets 7 sheets 5 sheets 10 sheets 12 sheets 10 sheets 20 sheets

6 sheets 14 sheets 10 sheets 20 sheets 24 sheets 20 sheets 40 sheets

3 sheets 7 sheets 5 sheets 10 sheets 12 sheets 10 sheets 20 sheets

6 sheets 14 sheets 10 sheets 20 sheets 24 sheets 20 sheets 40 sheets

90 items 210 items 150 items 300 items 360 items 300 items 600 items

Page 47

Tables & Tips for Cooking with the Combi

Potato products, Asian

food, finger food

Cooking

mode

temperature

Oven

Cooking

time

Core

temperature

Information

Baking without fat with Crisp & Tasty function

Steaming

French fries

Potato wedges / cubes

Waffle fries

Mini spring rolls

Shrimp roll

Cheese nuggets

Vegetable Tempura

Dim Sum

Sushi rice

410°F 8 – 12 min

410°F 10 – 12

min

410°F 8 – 10 min

410°F 8 -10 min

392°F 8 – 10 min

Use the CONVOTHERM by

Cleveland frying basket; every

Cleveland frying basket every

2nd shelf. Use Combi phase if

2nd shelf

Use the CONVOTHERM by

2nd shelf

Use the CONVOTHERM by

2nd shelf

Use the CONVOTHERM by

Cleveland frying basket. Use

Combi phase if required

Use the CONVOTHERM by

required;

212°F 8 – 12 min

min

212°F 30 – 35

Use a 2 ½” Steam table pan

Frying with the

Crisp & Tasty function

Chicken fingers Chicken wings

BBQ ribs

410°F 10 – 14

min

356°F 167 – 172°F

Page 48

Tables & Tips for Cooking with the Combi

Tabletop models Floor models

6.10

Six: 12” x 20”

x 2 ½” pans

26 lbs 61 lbs 44 lbs 88 lbs 97 lbs 88 lbs 176 lbs

10 lbs 23 lbs 15 lbs 33 lbs 40 lbs 33 lbs 66 lbs

7 lbs 16 lbs 11 lbs 22 lbs 26 lbs 22 lbs 44 lbs

10 lbs 23 lbs 15 lbs 33 lbs 40 lbs 33 lbs 66 lbs

240 items 560 items 400 items 800 items 960 items 800 items

6.20

Seven: 18” x

26”

x 2 ½” pans

Fourteen: 12” x

20” x 2 ½” pans

10.10

Ten: 12” x 20”

x 2 ½” pans

10.20

Ten: 18” x 26”

x 2 ½” pans

Twenty: 12” x

20” x 2 ½” pans

12.20

Twelve: 18” x

26” x 2 ½” pans

Twenty-four: 12”

x 20” x 2 ½”

pans

20.10

Twenty: 12” x

20” x 2 ½” pans

Twenty: 18” x

26” x 2 ½” pans

Forty: 12” x 20”

x 2 ½” pans

1600 items

20.20

13 lbs 30 lbs 22 lbs 44 lbs 53 lbs 44 lbs 88 lbs

7 lbs 16 lbs 11 lbs 22 lbs 26 lbs 22 lbs 44 lbs

26 lbs 61 lbs 44 lbs 88 lbs 106 lbs 88 lbs 176 lbs

10 lbs 23 lbs 15 lbs 33 lbs 40 lbs 33 lbs 66 lbs

26 lbs 61 lbs 44 lbs 88 lbs 106 lbs 88 lbs 176 lbs

Page 49

Cooking with Convotherm by Cleveland

When opening Combi doors: always stand to the hinge side and back from the

Combi doors. Open Combi doors to the “airing” position, and wait for the steam,

Hot Air, Steam, and Condensate will cause burns and scalds.

condensate, and heat to dissipate before carefully opening the door.

DO NOT LEAN INTO THE OVEN COMPARTMENT

DO NOT BREATHE STEAM, HOT AIR OR CONDENSATE

WARNING

CAUTION

DANGER

Page 50

Cooking with Convotherm by Cleveland

Always lock the transport trolley correctly. The transport trolley can be HOT. The transport trolley can be unstable. Use caution when:

• Filling

• Placing the transport trolley into the oven compartment

• Removing the transport trolley from the oven compartment.

• Putting on or removing the thermal cover.

• Moving the transport trolley.

DANGER

CAUTION

WARNING

The Oven Compartment and Contents (food, pans, racks, etc.) are HOT. Use caution, and wear DRY heatproof oven mitts when loading, unloading, or reaching into the oven compartment.

The Preheat Bridge and Oven Compartment can be HOT.

• Use caution when placing the Preheat Bridge in the Oven Compartment

• Use caution when removing the Preheat Bridge from the Oven Compartment.

• Handle with DRY heatproof gloves or mitts.

• DO NOT lean into the Oven Compartment.

• DO NOT breathe steam, hot air, or condensate.

DANGER

Page 51

Cooking with Convotherm by Cleveland

Steam

The “Steam” mode allows you to boil, steam, blanch, and poach Turn unit on with the On/Off key

1. Press the Steam key

. a. The default temperature or last temperature selected appears in the display b. The default time value or the last selected cooking time appears in the display

c. To start immediately, press the Start/Stop key .

OR:

2. Press the Temperature key The oven temperature appears in the display.

6019002_00

Set the required oven temperature (86°F-248°F) with the Selector Dial

3. Time or Core Temperature mode:

• Time: Press the Time key

• Set the desired cooking time or select continuous mode (at 9:59 or 0:01, release the

Selector Dial

6019002_00

and then turn again to the left or the right until - : - - appears).

• Core Temperature: Press the Core Temperature key

and set the desired core

temperature.

4. Press the Start/Stop key

• The cooking mode will start.

• The display will show the nominal oven temperature, and the cooking time remaining, or

the actual core temperature.

5. To change the set values while operating, press the Tempe ratu re Temperature key

and enter the desired value.

, Time , or Core

6. You can read the actual oven temperatu re, nominal cooking time and nominal core temperature by pressing the relevant key either once or twice as required.

7. When the set time has elapsed or the core temperature has been reached, the Signal Tone sounds and the program ends. Press the Start/Stop key , or open the door to stop the

Signal Tone.

Notes:

The following extra functions and programs are available through the Smart Key

Tray Timer

Pre-Heating

Reduced Fan Speed

Reduced Power

Program Protection

Delta-T Cooking

in the “Steam” mode:

Page 52

Cooking with Convotherm by Cleveland

Combi

The “Combi” mode is mainly for cooking meat and baked goods.

1. Turn unit on with the On/Off key

2. Press the Combi key . a. The display will show the last nominal values selected or the default values for Combi mode.

b. To start immediately with the values displayed, press the Start/Stop key .

OR:

3. Press the Temperature key

• Select the required oven temperature from

The oven temperature appears in the display.

212° F to 482° F with the Selector Dial

6019002_00

4. Time or Core Temperature mode:

5. Time: Press the Time key

release the Selector Dial

• Core Temperature Press the Core Temperature key

. Set the required cooking time or continuous mode (at 9:59 or 0:01,

6019002_00

and then turn again to the left or the right until - : - - appears).

and set the required core temperature.

6. Press the Start/Stop key.

• The “Combi Hot Air and Superheated Steam” mode will start.

• The display will show the nominal oven temperature, and the cooking time remaining or the actual

core temperature.

7. To change the set values while operating, press the Tempe ratu re key

and enter the desired values.

, Time , or Core Temperature

8. To view the actual oven temperature, nominal cooking time and nominal core temperature: press the relevant key either once or twice as required.

9. When the set time has elapsed or the core temperature has been reached, the Signal Tone sounds and the program ends.

10. Press the Start/Stop key or open the door.

Hint:

In TIME mode, to display the core temperature reached during operation: press and hold down the Time key

and the Core Temperature key . The current core temperature appears in the display.

Notes:

• The following extra functions and programs are available through the Smart Key in the “Combi Hot Air and Superheated Steam” mode:

Crisp & Tasty (demoisturizing) Tray timer

Pre-heating Reduced fan speed

Reduced power

Program protection

Add moisture manually Delta-T cooking

Page 53

Cooking with Convotherm by Cleveland

Hot Air

The “Hot Air” mode is for roasted foods and baked goods requiring no moisture.

1. Turn unit on with the On/Off key

2. Press the Hot Air key

key.

• The display will show the last nominal values set or the default values for Hot Air.

• To start immediately, press the Start/Stop key .

OR:

3. Press the Temperature key

• The oven temperature appears in the display.

6019002_00

• Set the required oven temperature from 86°F to 482°F with the Selector Dial

4. Time or Core Temperature mode:

5. Time: Press the Time key

release the Selector Dial

• Core temperature: Press the Core Temperature key

. Set the desired cooking time or continuous mode (at 9:59 or 0:01,

6019002_00

and then turn again to the left or the right until - : - - appears).

and set the required core temperature.

6. Press the Start/Stop key .

• The “Hot Air” mode will start.

• The display will show the nominal oven temperature and the cooking time remaining or actual

core temperature.

7. To change the set values while operating, press the Tempe ratu re

, Time , or Core Temperature

keys and enter the desired values.

8. To read the actual oven temperature, nominal cooking time, and nominal core temperature: press the relevant key either once or twice needed.

9. When the set time has elapsed or the core temperature has been reached, the Signal Tone sounds and the program ends.

10. Press the Start/Stop key or open the doors.

Hint: In TIME mode, to display the core temperature reached during operation: press and hold down the Time key

and the Core Temperature key . The current core temperature appears in the display.

NOTES:

• The following extra functions and programs are available through the Smart Key mode (see below).

Crisp & Tasty (demoisturizing) Tray timer Pre-heating Reduced fan speed

Reduced power

Program protection Delta-T cooking

Add moisture manually

in the “Hot Air”

Page 54

Cooking with Convotherm by Cleveland

Rethermalization

• The “Retherm” mode allows you to rethermalize prepared dishes on plates or platters quickly.

• Pre-Heating is very important for optimal rethermalization.

2. Turn the Combi on with the On/Off key

3. Press the Retherm key

• The display shows the last nominal values selected or the default values for rethermalizing.

• To start immediately, press the Start/Stop key .

OR:

4. Press the Temperature key

• The oven temperature will be called up on the display.

6019002_00

• Set the required oven temperature from 248°F to 320°F with the Selector Dial

5. Rethermalizing in Time or Core Temperature mode:

6. Rethermalizing in Time Mode: Press the Time Key

continuous mode (at 9:59 or 0:01, release the Selector Dial

. Set the required rethermalization time or

6019002_00

and then turn again to the left or

the right until - : - - appears).

• Core Temperature: Press the Core Temperature key and set the required core temperature.

7. Press the Start/Stop key . The “Retherm” mode starts. The display shows the nominal oven temperature and the rethermalizing time remaining OR the actual core temperature.

8. To alter the values set during operation, press the Temperature

Temperature key

and enter the desired values.

, Time , or Core

9. To read the actual oven temperature and the nominal rethermalizing time: press the relevant key either once or twice as needed

10. When the set time has elapsed, or the nominal core temperature has been reached, the Signal Tone sounds and “Retherm” mode ends.

11. Press the Start/Stop key or open the door.

Notes:

• Pre-Heating is very important for optimal rethermalization.

• For best quality: do not interrupt the rethermalization process.

• The following extra functions and programs are available through the Smart Key

Tray timer

Reduced fan speed Delta-T cooking

Reduced power

Pre-heating

Program protection

in the Retherm mode:

Page 55

Cooking with Convotherm by Cleveland

Measuring the Core Temperature

Use caution to avoid stabbing yourself or others.

The Core Temperature Sensor is a precision instrument.

Core Temperature Sensor may be HOT

Core Temperature Sensor is SHARP

• Handle it with care.

• Keep Sens or in its holder when not in use.

• Do not allow Sensor or cable to hang out of the oven.

• Remove it from food before taking items out of the oven.

• Do not use the Sensor to handle food items.

• Do not bend the Sensor.

• Do not pull on the cable.

• Cool the Sensor with the Hand Shower before inserting

the Sensor into food items.

CAUTION

NOTICE

Page 56

Cooking with Convotherm by Cleveland

Measuring the Core Temperature

Measuring the core temperature is recommended when cooking large or multiple cuts of me at.

1. Turn unit on with the On/Off key

2. Insert the multi-point sensor through the center of the food item.

3. Select the mode required

4. Press the Temperature key

• The oven temperature appears in the display.

6019002_00

• Set the required oven temperature with the Selector Dial

• Press the Core Temperature key

and set the required core temperature with the Selector Dial

5. Press the Start/Stop key .

• The selected mode will start.

• The display will show the nominal oven temperature and the actual core temperature.

6. To change the values set while operating, press the Temperature

, or Core Temperature key

and enter the desired values.

7. You can read the actual oven temperatu re and the nominal core temperature by pressing the relevant key either once or twice as needed.

8. When the set core temperature has been reached, the Signal Tone sounds and the program ends.

9. Press the Start/Stop key or open the door.

Notes:

• To display the time elapsed in Core Temperature mode: Press and hold down the Core Temperature

and the Time keys . The time elapsed appears in the display.

6019002_00

• To display the core temperature reached in Timed mode, press and hold down the Time key press the Core Temperature key

. The current core temperature appears in the display.

and

• The core temperature sensor is a multi-point sensor. Optimum cooking results are possible without finding the exact center of the meat.

Recommendations:

• Use the sensor only to measure core temperature.

• Do not use the sensor as a meat fork or similar tool.

• Do not bend the sensor tip(s).

• Do not pull on the cable.

• Cool the sensor with the hand shower before inserting it into food items.

Page 57

Cooking with Convotherm by Cleveland

Delta-T cooking

Delta – T cooking requires use of the core temperature sensor Note: The higher the Delta-T temperature, the greater the loss in weight and th e darker the browning.

When using Delta-T cooking: use of the core temperature sensor is required, because the oven temperature increases with the core temperature. The oven temperature will always be the Delta – T temperature plus the core temperature (see illustration below).

1. Turn the Combi on with the On/Off key

2. Select mode.

3. Press the Smart Key

• Various options will be shown in the display.

• Select Delta-T cooking

with the Selector Dial

• Confirm by pressing the Smart Key

4. Confirm “Yes” with the Smart Key

5. Press the Core Temperature key

6. Set the desired final core temperature with the Selector Dial.

7. Press the Temperature key

8. Set the desired Delta – T spread temperature.

9. The Delta-T process starts automatically. a. DO NOT press the Start/Stop key. b. This will STOP the Delta – T cooking program.

10. The display shows the Delta-T spread temperature and the actual core temperature.

11. When the set core temperature is reached: the Signal Tone sounds and the Delta -T process ends.

12. Press the Start/Stop key or open the doors.

∆T = Difference between oven temperature and core temperature

Start

Large roasting items

∆ T

core temperature Large roasting items

6019002_00

Required core

temperature

reached.

∆ T

core temperature

Roast beef 122 – 131°F 118 – 158°F Roast veal 122 – 158°F 172°F Steak 122 – 140°F 122 – 160°F Boiled ham 122 – 140°F 172°F

Page 58

Cooking with Convotherm by Cleveland

Cook & Hold

Cook and hold requires use of the Core Temperature Sensor

The Cook & Hold function includes a “cook” phase and a “hold” phase. The switch from cook phase to hold phase is automatic when the set switchover core temperature or time

is reached (See illustration “The Principle of Cook & Hold).

1. Turn the Combi on with the On/Off key

2. Press the Write / Edit key

3. Select New Recipe

. Various options appear in the display.

with the Selector Dial

4. Confirm by pressing the Write / Edit key

6019002_00

5. For more information on the Cook Phase and entering reci pe names: See the Convotherm by Cleveland Cookbook.

6. To enter the hold phase, press the Smart Key

when the mode keys flash.

7. Various options will appear in the display.

8. Select Cook & Hold

9. Confirm by pressing the Smart Key

10. Confirm “Yes” with the Smart Key

11. Press the Temperature key

with the Selector Dial

12. Set the required hold temperature with the Selector Dial

13. Accept by pressing the Write / Edit key

6019002_00

Note:

When using the “Hot Air” or “Combi Hot Air and Superheated Steam” mode in the cook range of 248° F to 300° F

is recommended.

phase, a temperature

The time at which the oven switches to the hold phase will depend on the type of food, volume being cooked, and portion or piece size.

Select the required nominal core temperature for the hold temperature to avoid overcooking.

Recommendations:

Prepare food during quiet times, load the Combi and start the Cook & Hold process well before the finished dishes are required.

Examples for Cook & Hold

Roasting Items Cooking Mode Oven Temperature Switchover Core

Roast beef (meat size approx. 5 lbs) Ham (meat size approx. 6 lbs)

Hot Air Cook & Hold Hot Air Cook & Hold

266 – 320°F C&H 122°F 266°F C&H 167°F

Temperature

154°F 2-step program

131 – 140°F 2-step program

Information

Page 59

Cooking with Convotherm by Cleveland

The principle of Cook & Hold

Start

Cook phase Hold phase

Oven chamber Preheated

Switchover from Cook to hold

Holding

Ready to serve

Max. Time for keeping hot

Required final core temperature = Holding temperature

Page 60

Cooking with Convotherm by Cleveland

Extra Functions

With Extra Functions, your Convotherm by Cleveland enables you to maximize productivity in the food preparation processes and cooking processes.

Pre-Set Start Time

A pre-set start time will automatically start the required program, cooking plan or recipe.

1. Press and hold down the Time key

and turn the Selector Dial

2. The display will show time details.

3. See Example below.

Explanation of example:

Top: total cooking time of one hour or 1:00 (this value only displayed in time mode). Bottom Left: the unit will start in 48 minutes (displayed in time and core temperature modes). Bottom Center: start time 10:23 (displayed in time and core temperature modes). Bottom Right: end of cooking 11:23 (this value only displayed in time mode).

4. Select the time-to-start start, or end time by holding down the Time key turning the Selector Dial

6019002_00

(in time mode only).

a. The Selector Dial moves the time-to-start in hours and minutes (bottom left), the start time

(bottom center) and the end time (bottom right) simultaneously.

b. Select and set the desired time-to-start, start time, or end time and the other two times will be set

automatically.

6019002_00

and simultaneously

5. The Combi will automatically begin count ing down to the pre-set start time when the Time key

released.

6. If a Cookbook program, cooking plan, or recipe is counting down to its start time, then “PRO G:” and the name of the program will appear in the display above the time information.

7. To change the pre-set start time, press and hold down the Time key

6019002_00

8. Use the Selector Dial

to set the desired time.

9. When the start time is reached, the set program will start automatically.

10. To delete a pre-set start time, press the Start/Stop key . This will delete the pre-set start time.

Recommendations:

• Use the Extra Functions to avoid bottlenecks in food preparation and production.

• Prepare food as normal, load the unit and select the required mode and cooking time or core

temperature before the cooking process needs to start.

Notes:

• Pre-Set Start Time may be used with Cookbook programs, cooking plans, or recipes.

1. Press the Cookbook key

2. Select the desired recipe with the Selector Dial

3. Check the steps with the Smart Key

6019002_00

if desired.

4. Proceed with Step 1 as usual.

Page 61

Cooking with Convotherm by Cleveland

Extra Functions can be activated with the Smart Key .

Crisp & Tasty (demoisturizing) Tray timer Pre-heating Reduced fan speed

Reduced power

Add moisture manually Program protection

Key lock

Notes on the Extra Functions:

• Extra functions and their symbols appear only if they are compatible with the selected cooking program.

• Smart Key functions can be selected and activated / deactivated at any time during operation by

pressing the Smart Key

• Combine Smart Key functions as desired.

• Smart Key functions (except add moisture manually and Tray timer) are programmable.

• Smart Key functions can be integrated into recipes.

• When a program comes to an end, the Combi will automatically reset the selected extra function

(except in Key Lock) to the standard setting.

• Press the Start/Stop key to exit the Smart Key menu at any time.

Crisp & Tasty Function (Demoisturizing)

• Use Crisp & Tasty to reduce moisture content.

• Excess moisture is drawn out the food and then out of the oven.

• Crisp & Tasty can be used in the “Hot Air” and “Combi” modes.

1. Press the Smart Key

2. Various options will appear in the display.

3. Select “Crisp & Tasty”

with the Selector Dial

6019002_00

4. Confirm by pressing the Smart Key

5. Select “Yes” with the Selector Dial

6. Confirm “Yes” with the Smart Key

7. Select the Crisp & Tasty level with the Selector Dial.

•

low demoisturizing – 25% medium demoisturizing – 50% high demoisturizing - continuous

8. Confirm “Yes” with the Smart Key

9. The Crisp & Tasty icon

10. The display shows the nominal values for the selected mode, cooking plan or recipe.

11. Press the Start/Stop key .

12. The unit will start with the Crisp & Tasty function.

6019002_00

appears in the display.

Page 62

Cooking with Convotherm by Cleveland

Notes:

• Crisp & Tasty can be combined with other Extra Functions.

• Crisp & Tasty is programmable, and can be integrated into recipes.

• Crisp & Tasty can be turned on or off while the Combi is running.

1. Press the Smart Key

2. Select Crisp & Tasty

3. Select “Yes” or “No” with the Selector Dial

4. Press the Smart Key

with the Selector Dial

6019002_00

to confirm selection.

6019002_00

to turn Crisp and Tasty on or off.

• When the program comes to an end, the unit will automatically reset Crisp & Tasty to OFF.

Recommendations:

Use: High roasts, escallops, flaky pastry, and Low

for moist fruit flans, casseroles, roasts and fryer ready products, Medium for quick

for omelets.

Tray Timer

• The Tray Timer function provides you with up to twenty (20) timers for mixed oven loads to keep

track of the optimum finish for each different dish.

• The Combi oven must be ON

Tray Timer

can be set.

and operating in a cooking mode before the

• The Tray Timer is NOT a programmable function.

• The Tray Timer icon

does not appear while the Tray Timer is in use.

• There is no connection between individual Tray Timers and the position or placement of food in the Combi.

• Tray Timers do not stop counting down while the Combi door is open.

• While this allows great flexibility in use, careful planning is strongly recommended to make best use

of the Tray Timer function.

1. Select Mode: Steam

, Combi , Hot Air , or Retherm .

2. Set the standard oven timer to continuous time ( - - : - - ) before using the Tray Timer.

3. Set the Temperature

4. START the selected cooking mode with the Start / Stop key .

5. The Oven On icon

6. Press the Smart Key

7. Various options will appear in the display.

8. Select Tray Timer

9. Confirm by pressing the Smart Key

must appear before the Tray Timer can be set.

with the Selector Dial

6019002_00

10. The display will show the nominal (set) time and time remaining.

Timer 1: 00 Timer 2: 00 Timer 3: 00

11. Select the desired Tray Timer (Timer 7, for example) with the Selector Dial

12. Use the Right Arrow key

:00 00:00 :00 00:00 :00 00:00

to navigate to nominal time.

6019002_00

13. Set the Tray Timer with the Selector Dial.

14. Use the Left Arrow key to navigate back to the Tray Timer column.

15. Select the next desired Tray Timer with the Selector Dial

6019002_00

16. Repeat steps 12, 13, and 14 as desired, to set up to twenty (20) individual Tray Timers.

17. The Tray Timers START COUNTING DOWN as soon as a time greater than 0:00 is entered.

Page 63

Cooking with Convotherm by Cleveland

18. Exit the Tray Timer function with the Smart Key , or Start/Stop key .

19. When the set time on a Tray Timer has elapsed, the Signal Tone will sound.

20. Take appropriate action (check food, load, unload, stir, etc.)

21. Note that the cooking program DOES NOT STOP and the Tray Timers CONTINUE TO

COUNT DOWN after a Signal Tone sounds, and the Start/Stop key is pressed and / or the oven door is opened.

22. Press the Start/Stop key or open the door.

23. Use steps 6-18 to reset an individual Tray Timer to 0:00. The countdown and Signal Tone for that

Tray Timer will stop and make that Tray Timer available for use, if desired.

24. Individual Tray Timers may be added or adjusted as needed without affecting the other Tray Timers by

using steps 6-18 without changing the time to 0:00.

Pre-Heating

The Pre-Heating function heats the oven to the desired temperature before loading food, and helps ensure consistency and quality.

1. Press the Smart Key

2. Various options will appear in the display.

6019002_00

3. Use the Selector Dial

4. Confirm by pressing the Smart Key

5. Select “Yes” with the Selector Dial

6. Confirm “Yes” with the Smart Key

7. Press the Temperature key

8. Press the Time key

9. The display will show the Pre-Heat icon

to select Pre-Heat .

6019002_00

and set the pre-heating temperature.

and set the pre-heating time.

10. The pre-heat program will start.

Recommendations:

• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10-20%

HIGHER

than the cooking temperature.

• Pre-heat floor models with the pre-heat bridge or the trolley in place.

Reduced Fan Speed

Reduced fan speed helps reduce the speed of moving air inside the oven. Use the reduced fan speed for products sensitive to air currents such as soufflés, meringues, sponges, cre am puffs and puff pastry.

1. Press the Smart Key

2. Various options will appear in the display.

3. Use the Selector Dial

4. Confirm by pressing the Smart Key

5. Select “Yes” with the Selector Dial

6. Confirm “Yes” with the Smart Key

7. The Reduced Fan Speed icon

6019002_00

to select Reduced Fan Speed .

6019002_00

appears and the display shows the nominal settings for the

selected mode, cooking plan or recipe.

8. Press the Smart Key

9. The Combi will start with reduced fan speed.

NOTE: When the program ends, the Combi will reset the Reduced Fan Speed to OFF.

Page 64

Cooking with Convotherm by Cleveland

Reduced Power (Electric Models ONLY)

• Reduced Power lowers energy consumption and eliminates power peaks in the kitchen.

• Note that reduced power output can mean longer cooking times for food.

1. Press the Smart Key

2. Various options will appear in the display.

3. Use the Selector Dial

4. Confirm by pressing the Smart Key

5. Confirm “Yes” with the Smart Key

6. The Reduced Power icon mode, cooking plan or recipe.

7. Press the Start/Stop key .

8. The Combi will start with reduced power.

Recommendations:

• Use the reduced power setting for non-sensitive products such as large roasting items, for low- temperature cooking, when cooking small amounts of food, for pre-heating or when several e l ectrical appliances are being used simultaneously.

6019002_00

to select reduced power

appears and the display will show the nominal settings for the selected

Key Lock

Lock and unlock almost all the keys on the Combi a PIN. The following control panel features cannot be locked:

6019002_00

and the Press & Go keys.

NOTE: The factory setting is “PIN 001”. To change the PIN, please contact your qualified Cleveland Range authorized service technician.

Locking:

1. Press the Smart Key

2. Various options will appear in the display.

3. Use the Selector Dial

4. Confirm by pressing the Smart Key

5. Select “Yes” with the Selector Dial

6. Confirm “Yes” with the Smart Key

7. The display will show "PIN 000”.

8. Use the Selector Dial

9. Confirm by pressing the Smart Key

6019002_00

to select the Key Lock function .

6019002_00

to select the PIN code.

10. Press the keys to be locked one after the other.

11. Lock selection can be changed to unlocked by pressing the desired key again BEFORE pressing the Start/Stop key .

12. The display will show “Button Locked” or “Button Unlocked".

13. Press the Start/Stop key .

14. Key Lock is activated and the icon

15. The

symbol appears whenever at least one key (button) has been locked.

appears in the display.

Unlocking:

1. Press the Smart Key

2. Various options will appear in the display.

3. Use the Selector Dial

4. Confirm by pressing the Smart Key

6019002_00

to select the Key Lock function .

Page 65

Cooking with Convotherm by Cleveland

5. Select “Yes” with the Selector Dial

6. Confirm “Yes” with the

7. Use the Selector Dial

key. The display will show “PIN 000".

6019002_00

to select the PIN code. (The factory setting is “001.")

8. Confirm by pressing the Smart Key

9. All keys are now unlocked.

Unlocking when the Smart Key

1. Switch Off the Combi with the

2. The display will show the time and date

3. Press the Smart Key

4. The display will show “PIN 000".

5. Proceed with normal unlocking.

Recommendations:

• The Key Lock function allows you to prevent unauthorized or accidental alterations to your settings on your Combi. This gives you confidence that you can achieve optimum results for your dishes and satisfaction for your guests.

• Choose a PIN with a low number to reduce the time spent entering it.

Add Moisture Manually

To add moisture, you can activate the steam supply. This will generate a jet of steam. Manually adding steam is not programmable, and can not be incorporated into a recipe.

6019002_00

is also locked:

On/Off key.

NOTE: The Combi oven must be ON Moisture Manually

1. Press the

Key.

and in Combi or Hot Air modes to use Add

2. Various options will appear in the display.

6019002_00

3. Use the Selector Dial

4. Confirm by pressing the Smart Key

5. Confirm “Yes” with the Smart Key

to select Add Moisture Manually .

6. The unit will produce a jet of steam.

Program Protection (Electric Models ONLY)

•

Compatible, connected energy optimization equipment is required to use this option.

•

Connecting the Combi to an energy optimization unit during power peaks in the kitchen can cause the energy supply to the Combi to be interrupted during critical cooking phases.

•

The Program Protection function protects the Combi program in progress from interruption.

•

The energy optimization unit has no access to the Combi. Instead, it accesses other connected devices.

1. Press the Smart Key

2. Various options will appear in the display.

6019002_00

3. Use the Selector Dial

to select Program Protection .

4. Confirm by pressing the Smart Key

5. Confirm “Yes” with the Smart Key

6. The Program Protection icon

7. The display shows the nominal settings for the selected program, cooking plan, or recipe.

appears.

Page 66

Cooking with Convotherm by Cleveland

8. Press the Start/Stop key.

9. The Combi will start with Program Protection activated.

10. The energy optimization unit cannot interfere with the operation of the Combi.

Recommendations:

• Use the energy optimization lock if cooking time is crucial to the quality of a dish, including sensitive foodstuffs with short cooking times, and the regeneration of plates.

• Individual steps in a recipe can be protected by the program protection function.

• The energy optimization can be set so that the energy optimization unit will not intervene during the

browning phase but may during a less sensitive cooking step.

Page 67

Convotherm by Cleveland Cookbook

Convotherm by Cleveland Cookbook Icon Key

Recording Copy Recipe Insert step

Accept Delete Recipe Add step

New Recipe Change Recipe

Delete step

Working with Multi-Step Recipes

Use Recipes to simplify the preparation of dishes.

Creating a Multi-Step Recipe

A Recipe combines up to twenty (20) individual steps and can include cooking modes, nominal settings, and programmable functions.

1. To enter the first step: press one of the mode keys

2. 01/01 for the first step appears in the top of the display, with the time and temperatu re value s

underneath.

3. EXAMPLE: If a Recipe consists of three steps, then the Combi’s display will show 01/03 for the first of

three steps. The time and temperature of the current step will be shown beneath as usual.

4. When one step has finished, the Combi moves auto matically to the next step and the display changes

to show the next step is in progress. The example in step 3 would show “02/03” for the second step.

5. Press the Temperature

key. The oven temperature appears in the display.

6. Set the required oven temperature with the Selector Dial

7. Press the Time

or Core Temperature keys.

8. Set the required cooking time or core temperature.

9. To enter more steps, repeat Steps 1-6 as need ed.

for 3 seconds.

6019002_00

10. Press the key. The Recipe will start.

11. When all the steps are complete: the Signal Tone sounds and the Recipe ends.

12. Press the Start / Stop key or open the door.

13. To exit the Recipes, press any cooking mode key or restart the Recipe with the key.

Notes:

• Extra functions, Delta-T cooking and Cook & Hold can be integrated into Recipes. For more

information, see “Cooking with Convotherm by Cleveland”.

• Quit a Recipe at any time by briefly pressing a cooking mode key. Information entered is lost.

• Check a Recipe before starting by pressing the Paging / Scrolling keys

• Extra steps can NOT be added to a Recipe when checking steps by pressing the Paging / Scrolling

keys

and .

• The oven temperature, cooking time and/or core temperature may be changed for each step.

and .

Page 68

Convotherm by Cleveland Cookbook

Recording a Recipe

Start the Recording function to save all the settings entered for a particular dish in a new Recipe. All mode, temperature and time changes for up to twenty (20) steps, or until deactivated are recorded.

NOTE: Steps must be at least one (1) minute long. NOTE: The Start/Stop key may be pressed while the oven is operating without loosing or overwriting

saved steps.

1. To start the recorder, press the Write / Edit key

6019002_00

2. Use the Selector Dial

3. Confirm by pressing the Write / Edit key

4. Confirm “Yes” with the Write / Edit key

5. The symbol

appears in the display.

to select “Recording” .

. Various options will appear in the display.

6. The recorder will continue t o record up to twenty (20) steps or until deactivated.

7. For more information, see the operating instructions in the sectio n “Cooking with Convotherm by

Cleveland”.

8. To stop the recorder, press the Write / Edit key

9. Use the Selector Dial

10. Confirm by pressing the Write / Edit key

6019002_00

to select “Recording” .

. Various options will appear in the display.

Transferring a Recipe into the Cookbook

The most recent Recipe created or used can be transferred into the Cookbook.

Use the Write / Edit key

1. Press the Write / Edit key

2. Use the Selector Dial

and NOT the Smart Key to navigate this function.

. Various options will appear in the display.

6019002_00

to select “Accept” .

3. Confirm by pressing the Write / Edit key

4. To enter the name of a Recipe, select the letters with the Selector Dial

Scrolling keys,

and , to switch between placeholders.

5. When the Recipe name has been entered, confirm with the Write / Edit key

6. Use the Selector Dial

7. Confirm by pressing the Write / Edit key

8. The Recipe will be stored in the Cookbook.

Note:

A full memory location can be overwritten with a new Recipe by selecting the full memory location with the Selector Dial

6019002_00

and pressing the Write / Edit key .

6019002_00

to select a memory location.

6019002_00

and use the Paging /

Page 69

Convotherm by Cleveland Cookbook

Recommendations:

• Use Recipes for gentle cooking in the first steps and perfect browning in the last step.

• Use Recipes for roasts, poultry, casseroles, Delta-T cooking, Cook & Hold, Low Temperature

cooking and pastry.

• Save Recipes in the Cookbook. This helps reproduce these dishes at the same high quality level.

• Use Recipes to adjust popular or complex dishes, until the results are perfect.

• Store perfected Recipes in the Convotherm by Cleveland Cookbook.

Working with the Cookbook

Combine up to 20 steps to make a Recipe. Save the Recipe under its own name in the Cookbook, call it up and start it as needed.

1. Press the Write / Edit key . Various options appear in the display.

2. Use the Selector Dial

Entering a Recipe in the Cookbook

6019002_00

to select “New Recipe” .

3. Confirm by pressing the Write / Edit key

4. The cooking mode keys will flash and the display will show 01/01.

5. Select the required cooking mode and set the time and temperature.

6. Confirm by pressing the Write / Edit key

7. The cooking mode keys will flash and the display will show 02/02.

8. To add more steps, proceed as above.

9. To finish entering new steps, press the Write / Edit key

when the cooking mode keys are flashing.

10. To enter the name of a cooking recipe, select the letters with the Selector Dial and use the Paging /

Scrolling keys,

11. Confirm the Recipe name with the Write / Edit key

12. Use the Selector Dial

13. Confirm with the Write / Edit key

and , to switch between placeholders.

6019002_00

to select a memory location.

14. The Recipe is now saved in the Cookbook.

Notes:

• Delta-T cooking, Cook & Hold and extra functions can be incorporated into Recipes. For m ore

information, see the section on “Cooking with Convotherm by Cleveland”.

• A full memory location can be overwritten with a new Recipe by selecting the full memory location

with the Selector Dial

6019002_00

and pressing the Write / Edit key .

Page 70

Convotherm by Cleveland Cookbook

Integrating Pre-Heating into a Recipe

1. Press the Write / Edit key . Various options will appear in the display.

6019002_00

2. Use the Selector Dial

to select “New Recipe” .

3. Confirm by pressing the Write / Edit key

4. The cooking mode keys will flash and the display will show 01/01.

5. Use the Smart Key

6. Confirm by pressing the Write / Edit key

to select Pre-Heat .

7. The cooking mode keys will flash and the display will show 02/02.

8. Select the required cooking mode and set the time and temperature.

9. Confirm by pressing Write / Edit key

10. For more information, see “Entering a Recipe”

Executing a Recipe from the Cookbook

1. Press the Cookbook key . The saved Recipes appear in the display.

2. Use the Selector Dial

3. Press the Start/Stop key. The Combi will

The steps will follow automatically one after the other.

• Recipe name, current step and number of steps appear in the top of the display.

• The time and temperature appear at the bottom of the display.

•

4. When the cooking time has elapsed and/or the core temperature is reached, the Signal Tone sounds and the Recipe ends.

6019002_00

to select the required Recipe.

execute the Recipe.

5. Press the Start / Stop key or open the door.

Notes:

• Individual steps can be checked by stopping all processes, pressing the Cookbook key , and

pressing the Smart Key

key. The steps will appear in the display.

• The oven temperature and the cooking time or core temperature of a Recipe can be changed at any

time while the Combi is operating.

• Save changes to a Recipe while the oven is operating. See “Transferring a Recipe into the Cookbook”.

• Start any Recipe with the Pre-Select Start Time function. For more information, see “Extra Functions.”

Recommendations:

• Use Recipes in the Cookbook for dishes which are regularly prepared and / or prepared by semi-

skilled staff.

• To find Recipes in the Cookbook quickly, sort cooking recipes alphabetically by name.

Page 71

Convotherm by Cleveland Cookbook Writing Recipes in the Cookbook

You can change, copy, or delete Recipes saved in the Cookbook, or Write individual steps at any time. You can quit a Recipe without saving changes and return to the Cookbook at an y time by pressing the

Cookbook key

Copying a Recipe

1. Press the Cookbook key. The saved Recipes appear in the display.

2. Select the desired Recipe.

3. Press the Write / Edit

key.

4. Various options appear in the display.

5. Select “Copy Recipe”

6. Confirm with the Write / Edit key

7. For more information, see “Entering a Recipe”

Deleting a Recipe

1. Press the Cookbook key . The saved Recipes appear in the display.

2. Select the desired Recipe.

3. Press the Write / Edit key

4. Select “Delete Recipe”

5. Confirm with the Write / Edit key

. Various options appear in the display.

6. The Recipe is deleted and the memory location is free.

Changing a Step of a Recipe

1. Press the Cookbook key . The saved Recipes appear in the display.

6019002_00

2. Use the Selector Dial

to select the desired cooking recipe.

3. Press the Write / Edit key

4. Use the Selector Dial

5. Use the Paging / Scrolling keys, mode and/or values entered.

6. Confirm by pressing the Write / Edit key

7. For more information, see “Entering a cooking recipe ”

. Various options will appear in the display.

6019002_00

to select “Change cooking recipe” .

and , to select the step to be changed, correct the cooking

Page 72

Convotherm by Cleveland Cookbook

1. Press the Cookbook key . The saved Recipes appear in the display.

2. Select the desired Recipe.

Inserting a Step into a Recipe

3. Confirm with the Write / Edit key

4. Select “Change Recipe”

5. Confirm with the Write / Edit key

6. Press the Smart Key

7. Select “Insert Step”

8. Confirm by pressing the Smart Key

9. A new Step is inserted at the end of the Recipe.

10. All subsequent Steps will be re-numbered accordingly.

11. The new Step will be selected and all cooking mode keys will flash.

12. Then proceed with “Creating a Recipe”

NOTE:

If a Recipe already has 20 steps, no more steps can be added.

key. Various options appear in the display.

Add a Step to a Recipe

1. Press the Cookbook key . The saved Recipes appear in the display.

2. Select the desired Recipe.

3. Confirm with the Write / Edit key

4. Select “Change Recipe”

5. Confirm with the Write / Edit key

6. Use the Paging / Scrolling keys,

7. Press the Smart Key

8. Select “Add Step”

9. Confirm by pressing the Smart Key

10. The Combi will add the new Step at the selected point.

11. The new Step will be selected and all cooking mode keys will flash.

12. For more information, see “Creating a Recipe”

NOTE:

If a cooking recipe already has 20 steps, no more steps may be added.

. Various options appear in the display.

. Various options appear.

and , to select the Step BEFORE which a new Step is to be inserted.

Page 73

Convotherm by Cleveland Cookbook

Deleting a Step from a Recipe

1. Press the Cookbook key . The saved Recipes appear in the display.

2. Select the required Recipe and confirm with the Writ e / Edit key

3. Select “Change Recipe”

4. Confirm with the Write / Edit key

5. Use the Paging / Scrolling keys,

6. Press the Smart Key

7. Select “Delete Step”

8. Confirm by pressing the Smart Key

and , to select the step to be deleted.

. Various options appear in the display.

9. The cooking mode will delete the sele cted Step.

10. All subsequent Steps will be re-numbered accordingly.

11. For further information, see “Creating a Recipe”

NOTE:

When a Recipe has been deleted which contains only one Step or the last remaining Step has been deleted, all cooking mode keys will flash and a new Step can be entered.

Recommendation:

• Use the Write / Edit function make practical or creative adjustments to Recipes quickly and easily.

Working with Press & Go

• Recipes saved in the Cookbook and cleaning procedures can be assigned to Press & Go keys.

• Start a Recipe or cleaning process with just one touch of a Press & Go key.

Assign a Recipe or Semi-Automatic Cleaning Process to a Press & Go Key

1. Press the Cookbook key . The saved Recipes appear in the display.

2. Use the Selector Dial

3. Hold down the desired Press & Go key for three seconds.

4. The audible signal sounds indicating the Recipe or cleaning process is assigned to the selected Press & Go key.

Assign the CONVOClean Automatic Cleaning System to a Press & Go key

1. Press the Smart Key Various options appear in the display.

2. Use the Selector Dial to select “CONVOClean System”

3. Confirm by pressing the Smart Key

4. To select the level of cleaning (1 - 4), press

5. Make the selection with the Selector Dial

6. Hold down the desired Press & Go key for three seconds.

7. The audible signal sounds indicating the CONVOClean System with the selected cleaning level is assigned to the selected Press & Go key.

8. For more information on the CONVOClean System, see “Daily Servicing and Maintena nce”.

6019002_00

to select the desired Recipe or cleaning process.

6019002_00

Page 74

Convotherm by Cleveland Cookbook

To Overwrite a Press & Go Key

1. Select the desired Recipe or cleanin g process

2. Select, press, and hold down the Press & Go key for three seconds.

3. The audible signal sounds indicating the Recipe or cleaning process is assigned to the selected Press & Go key.

Executing a cooking recipe with Press & Go

1. Press the Press & Go key

2. The Combi will execute the desired Recipe.

3. The display will show the Recipe name, current step and number of steps at the top.

4. The time and temperature will be shown underneath as usual.

5. When the cooking time has elapsed and/or the core temperature is reached, the Signal Tone sounds and the Recipe ends.

6. Press the Start/Stop key or open the door.

Recommendations:

• The Press & Go keys are particularly suitable for dishes prepared on a regular basis, such a s pretzels, rolls and croissants. These can be produced by semi-skilled staff to high quality.

• Locking the control panel when using Press & Go prevents changes to cooking modes a nd helps ensure consistency and quality.

• Assign a Press & Go key to the pre-heating cooking mode pre-heat the Combi quickly and easily.

Page 75

Maintenance and Cleaning When starting work:

Automatic Emptying and Rinsing of the Steam Generator

Daily rinsing of the steam generator in your Combi helps increase the service life of the steam generator and helps prevent malfunctions.

Daily use of the automatic steam generator rinse immediately after switching on is recommended.

1. Switch on the Combi with the ON/OFF key

2. After the date changes, the display will show “Rinse steam generator?” “Yes/No”.

3. Start the rinsing process for the steam generator by pressing the Start/Stop key .

4. If you do not wish the rinse process to go ahead, select “No” with the Selector Dial and confirm with the Start/Stop key within ten seconds or the steam generator rinsing process will start

automatically.

5. The steam generator is emptied, rinsed, refilled and heated. Depending on the size of the Combi, this process takes 8-12 minutes.

6. The Combi is now ready for use.

During Everyday Use:

In addition to the daily automatic rinsing of the steam generator, it can also be rinsed manually at any time. For example, at the start of every shift in a 24 hour kitchen.

1. Press the Smart Key

2. Use the Selector Dial

3. Confirm by pressing the Smart Key

4. Confirm “Yes” with the Smart Key

5. The steam generator is emptied, rinsed, refilled and heated. Depending on the size of the

6. The Combi is now ready for use.

Manual Emptying and Rinsing of the Steam Generator

. Various options appear in the display.

6019002_00

to select “Manual Steam Generator Rinse” .

Combi, this process takes 8-12 minutes.

Page 76

Maintenance and Cleaning At the end of the Day or Shift:

Cleaning the Oven Chamber

NOTICE

Clean the oven chamber at least once per day or more frequently as needed.

NOTICE

• Clean the outside the Combi by hand.

• When cleaning the oven chamber, use Convoclean and Convocare.

• Do not open the Combi door during the cleaning process.

• Do not interrupt the automatic cleaning process.

• If the message “Not enough water” is displayed, check your water supply connection.

• If the security questions are not answered within 5 seconds, the unit will reset itself to

the query for cleaning level and will not start.

• If the message “No cleaner pressure” appears, check that there is sufficient cleaning

fluid and/or nozzle rinsing fluid agent in the correct containers and refill them if necessary (red hose for Convoclean forte / new, and blue or white hose for Convocare).

• Hot-air sterilization and Shine+ can be set in the service level. Ask your qualified

Cleveland Range authorized service representative about Shine+.

• Cleaning cooking modes may include the instruction “Open and close door” to check the magnetic door switch.

• Poor water quality can cause a dark discoloration inside the oven chamber. Remove these discolorations with CONVOCare Concentrate. Spray CONVOCare on the affected surfaces, wait 10 minutes, wipe off with a soft cloth or sponge, and continue automatic or semi-automatic cleaning as usual.

• If the oven chamber is very heavily soiled, additional manual cleaning may be necessary.

• Pre-clean manually to save water and cleaning agent by selecting a lower cleaning setting.

• Depending on the level of soiling of the oven chamber, the engaging frames and grills may be left in the oven during the automatic cleaning process.

Note:

• Every new Combi includes comprehensive information about and an order form for CONVOTHERM by Cleveland cleaning materials.

Page 77

Maintenance and Cleaning

WARNING

1. Clean the Combi daily to prevent discoloration and corrosion of the stainless steel.

2. Clean the suction plate (fan guard) and the fan area b ehind the suction plate at the same time.

3. Clean the interior of the of the double glass doors daily.

Damage caused by improper cleaning will invalidate the Warranty!

NEVER use harsh, high-alcohol, chlorine, chlorinated, or abrasive cleaning

Never leave spray bottles unused and under pressure for long periods.

Rinse nozzles, nozzle extensions and nozzle connections after each use.

a. Be careful not to scratch the oven chamber or engaging frame.

b. Scratches can collect soil and / or allow corrosion to begin. c. Do not use harsh or abrasive cleani ng agents, scouring pads, or scrapers.

a. Release the quick-action locks on the oven racks and suction plate. b. Pivot the oven racks and suction plate out into the oven chamber.

c. After cleaning, push the oven racks and suction plate closed and fix it in place with the

quick-action locks.

a. Release the quick-action locks on the door glass. b. Clean the glass with a non-abrasive cleaner and a soft cloth. c. Do not use harsh or abrasive cleaning agents, scouring pads, or scrapers because they

will damage the glass.

When working with cleaning agents and nozzle rinsing fluid: wear suitable clothing, protective gloves and protective goggles.

Read, understand, and heed and obey all instructions and safety information found on cleaning agent labels, Material Safety Data Sheets, and related documents and sources.

Only use original Convotherm by Cleveland cleaning agents.

agents, scrapers, or abrasive materials to clean the Combi.

Turn the spray bottle head slowly to relieve air pressure.

Rinse cleaning agent bottles once a week.

CAUTION

WARNING

CAUTION

Page 78

Maintenance and Cleaning

4. Regular cleaning of the hygienic plug-in gasket (door gasket) increases service life. a. Wait for the gasket to cool. b. Clean the gasket with mild, scent free dish detergent and a soft cloth. c. Do not use harsh or abrasive agents, scouring pads o r scrapers because they will damage

the gasket.

d. Air dry the gasket

5. Clean the Bypass Measuring Aperture. (Opening in th e oven chamber on the left-hand side, slightly below the door latch. See diagram.)

a. Spray with CONVOClean forte or new. b. Rinse clean with the hand shower.

6. Remove and clean the outflow grate.

a. Clean food residue and dripping s from the tray and outflow in the oven chamber. b. Spray on original Convotherm by Cleveland oven chamber cleaners and allow to take effect. c. Rinse thoroughly with the hand shower.

7. Clean the outflow and make sure that it is not blocked.

8. Clean the demoisturizing tray.

9. Clean the door drip tray, appliance drip trays and accessory drip trays.

10. If a white deposit forms inside the oven chamber, the water treatment system is not correctly set, or the addition of a water treatment system is required.

a. Remove this deposit with vinegar and a soft cloth.

Outflow Grate

and

Outflow

ass

Page 79

Maintenance and Cleaning

Semi-automatic cleaning of oven chamber

The Convotherm by Cleveland has a semi-automatic oven chamber cleaning mo de: “Cleaning.”

1. Always wear appropriate protective clothing and equipment when using this Sprayer, including protective gloves and goggles.

2. Press the Smart Key

3. Use the Selector Dial

4. Confirm by pressing the Smart Key

5. Confirm “Yes” with the Smart Key

6. The display will show the nominal values for the cleaning cooki ng mode. a. 158°F for 10 minutes in Hot Air mode.

7. Press the Smart Key

8. After the first signal, open the oven door, spray the ov en chamber, base outflow, grills, plates etc. with original Convotherm by Cleveland CONVOClean forte or new, using the Hand Sprayer, P/N 111598.

9. Close the door and allow the CONVO Clean to take effect.

10. Do NOT press the Start / Stop key again.

11. The cleaning cooking mode will continue automatically. a. 86°F for 10 minutes in Steam mode.

12. After the second signal, clean thoroughly behind the suction plate. Clean the suction plate (fan guard) and the fan area behind the suction plate at the same time. a. Release the quick-action locks on the oven racks and suction plate (fan guard). b. Pivot the oven racks and suction plate (fan guard) out into the oven chamber. c. After cleaning, push the oven racks and suction plate (fan guard) closed and fix it in place with the

quick-action locks.

13. After the next signal, run Combi mode with Crisp ‘n’ Tasty at level 3 (High) at 212°F for 10 minutes.

14. Turn OFF the Combi.

15. Use the hand shower to rinse the oven chamber, accessories, and behind the suction plate thoroughly.

16. In the case of severe staining or soiling, repeat the cleaning process.

17. After the Combi is clean: repeat steps 1-7 as written, substitute CONVOCare for CONVOClean in step 8, and repeat steps 8-15 as written.

18. After use or after cleaning, leave the Combi door open.

. Various options appear in the display.

6019002_00

to select “Cleaning” .

The cleaning process will start.

Automatic cleaning system (optional):

1. The oven chamber must be cold before starting this process.

2. Before starting, remove large pieces food or cooking residue from the oven chamber. This will help prevent the drain from becoming blocked.

3. Check the level of Convotherm by Cleveland CONVOClean and CONVOCare. a. The containers must be full. b. The suction pipes must be located in the fluid.

4. Press the Smart Key

5. Use the Selector Dial

6. Confirm by pressing the Smart Key

. Various options will appear in the display.

6019002_00

to select “CONVOClean syste m ” .

Page 80

Maintenance and Cleaning

7. Select the level of cleaning 1 light soiling 2 medium soiling 3 heavy soiling 4 heavy soiling with Shine+

8. PRESS the Temperature key

and select cleaning level with the Selector Dial

6019002_00

9. Press the Smart Key

10. “Food inside oven?” appears in the display.

11. If the oven is empty then answer “No.”

12. Confirm by pressing the Smart Key

13. “Start auto-cleaning?” appears in the display.

14. Answer “Yes” or “No” as desired.

15. Confirm by pressing the Smart Key

16. The CONVOClean system starts.

Notes:

• External areas must be cleaned by hand.

• If the oven chamber is very heavily soiled, additional manual cleaning may be necessary.

• Hot-Air Sterilization and Shine+ can be set in the service level. Ask your qualified Cleveland Range

authorized service technician about Hot-Air Sterilization and Shine+.

• You may see the instruction “Open and close door” to check the magnetic door switch.

Always make sure the cleaning agent containers are correctly connected:

Convoclean forte or new => RED

Convocare => BLUE or WHITE

CAUTION

Page 81

Maintenance and Cleaning

Descale Steam Generator

Steam generators should be descaled at least once a month, depending on scale buildup. If you have serious steam generator scale buildup, a water treatment system should be installed for the steamer or if this is not possible, the frequency of descaling should be increased.

Cleveland Range, recommends the use of DISSOLVE® Descaler Solution, Cleveland Range Part

Number 106174. No other system of steamer descaling should be used. NOTE: Part No. 106174 is the Part No. for a case (6 1-gallon containers) of DISSOLVE

descaler.

THESE INSTRUCTIONS ARE FOR USE WITH DISSOLVE

DESCALER SOLUTION Cleveland

Range Part Number 106174 ONLY.

•

Health Hazard Data, Effects of Overexposure – This product may cause a burning sensation to eyes or skin.

•

Emergency and First Aid Procedures - In case of eye contact, immediately flush eyes with plenty of water. If irritation persists, seek medical attention. In case of skin contact: wash with soap and water. If inhaled, remove to fresh air and if burning persists, call a physician. If swallowed, drink 1 or 2 glasses of water and call a physician.

•

Spill or Leak Procedures – Rinse with plenty of water to dilute. Sodium carbonate or calcium carbonate may be used to soak up liquid. Spent material is considered non-hazardous, and spent material may be disposed of in a sewer system with water flush.

The liquid solution in Cleveland Range Descaler Solution Part No. 106174 can be harmful if not handled properly.

Follow these basic safety rules for handling and using this product: Wear protective clothing when mixing or applying chemical cleaners. Wear rubber gloves, and OSHA approved eye protection when descaling to help avoid injury. Avoid breathing fumes. If liquid comes in contact with skin, wash with soap and water.

If chemical contacts eyes, flush with water. If irritation persists, seek medical attention

If chemical is swallowed or ingested, drink 1 or 2 glasses of water and call a physician.

WARNING

Do not use any other product or method of descaling other than the

DISSOLVE

Descaler method using Part No. 106174. Read, understand,

and heed the instructions on the DISSOLVE

CAUTION

label and MSDS.

Page 82

Maintenance and Cleaning

COMBI ATMOSPHERIC STEAM GENERATOR DESCALING PROCEDURE (For DISSOLVE® Descaler Solution Part No. 106174)

WARNING

This procedure is slightly different depending on the model

being descaled. This entire procedure should be read and fully

understand as it applies to the model being descaled, before

inning the actual descaling operation.

This procedure will take approximately 3 hours to complete.

1. Turn ON the Combi at the Control Power Service Disconnect switch located below the hand shower. See Figure 6-2.

2. Turn ON the COMBI with the ON / OFF key

3. Open the door to the cooking compartment.

4. Run a manual steam generator rinse cycle. To Empty and Rinse the Steam Generator:

a. Press the Smart Key b. Select “Manual steam generator r inse”

with the Selector Dial

c. Confirm “Yes” with the Smart Key

6019002_00

d. Steam generator will rinse and begin to

refill to operating level.

4. Remove the cap from the descale port located at the top of the unit (See Figure 6-1).

NOTE: DO NOT HEAT THE COMBI DURING DESCALING.

5. While the unit is filling with water, use a funnel (NOT INCLUDED) to add 3/4 gallon of

DISSOLVE

descaler solution into the descaling port of 20.20 COMBIs, and 1/2 gallon for all other models

•

While adding liquid to the unit through the

descaler inlets, pour slowly to avoid overflow.

•

Wipe up any spills at once to avoid etching.

6. After the automatic fill cycle has ended, turn OFF the Combi with the ON / OFF key

, and at the Control Power Service Disconnect switch located below the hand shower. See Figure 6-2.

Figure 6-1 Descaling Port

Located at Right Rear of the

Combi

Page 83

Maintenance and Cleaning

7. Add cold tap water through the descale port until descaling solution enters the cooking compartment through the steam port or until the descaling port overflows (water required varies depending on the Model).

• Wipe up any spills and overflows.

8. Let the Descaler work for 1 hour.

9. Turn the Combi ON at the Control Power Service Disconnect switch located below the hand shower. See Figure 6-2.

10. Turn ON the COMBI with the ON / OFF key

11. Run a manual steam generator rinse cycle (Step 4).

12. After the automatic fill cycle has ended, turn OFF the Combi with ON / OFF key

, and at the Control Power Service Disconnect switch located below the hand shower. See Figure 6-2.

13. Add water through the descale port until water enters the cooking compartment through the steam port or until the descaling port overflows (water required varies depending on the Model) to rinse descaler from the area above the normal water fill level.

14. Replace the descale port cap.

15. Turn the Combi ON at the Control Power Service Disconnect switch located below the hand shower. See Figure 6-2.

16. Turn ON the COMBI with the ON / OFF key

17. After the Automatic Fill ends, run a manual steam generator rinse cycle (Step 4).

18. Run a 30 minute, 212° F Combi Program with Crisp & Tasty function. a. Close the cooking compartment door.

b. Press Combi key c. Press Temperature key d. Set temperature with Selector Dial

e. Press Time key f. Set time with the Selector Dial

g. Press Smart Key h. Select “Crisp & Tasty” i. Select the Crisp & Tasty level to

Selector Dial

j. Confirm “Yes” with Smart Key

k. The Crisp & Tasty icon

6019002_00

to 212° F.

6019002_00

for 30 minutes.

. Various options will appear in the display.

with the Selector Dial

6019002_00

“high demoisturizing – continuous” with the

6019002_00

appears in the display.

Page 84

Maintenance and Cleaning

l. Press the Start / Stop key . m. Signal Tone sounds and steaming stops after 30 minutes.

n. Silence the alarm by pressing the Start / Stop key or by carefully opening the

door.

19. Run a manual steam generator rinse cycle (Step 4).

20. This is the final rinse.

21. The COMBI is now ready for normal operation.

Page 85

Setup

Setup Symbols

Signal tone Date

Volume Order of Cookbook

Time

Default or memory settings

To use the Setup Menu:

1. Press the Smart Key

2. Various options appear in the display.

6019002_00

3. Use the Selector Dial

4. Confirm by pressing the Smart Key

5. Confirm “Yes” with the Smart Key

to select “Setup” .

6. Various options appear in the display.

NOTE:

• The various setup options are described in detail below.

•

You can exit the menu at any time by pressing the Start/Stop key.

Signal Tone

Temperature display

Network address

Language

Select the signal tone from the “Setup” menu .

6019002_00

1. With the Selector Dial

2. Confirm by pressing the Smart Key

, select “Signal tone” .

3. The display will show the selection of available signal tones.

6019002_00

4. To select a Signal Tone, use the Selector Dial

5. Pause on a Signal Tone to hear it sound.

6. Confirm your selection by pressing the Smart Key

Volume

When setting the volume, consider the noise levels in your kitchen when food preparation is in progress. Set the volume from the “Setup” menu

1. Select “Volume”

with the Selector Dial

2. Confirm by pressing the Smart Key

6019002_00

3. The display will show the volume options and an alert tone will sound.

6019002_00

4. Use the Selector Dial

5. Confirm by pressing the Smart Key

to select the desired volume.

Page 86

Setup

Time

Set the time from the “Setup” menu .

1. With the Selector Dial

6019002_00

, select “Time” .

2. Confirm by pressing the Smart Key

3. The display will show the time format options available.

6019002_00

4. Select the required format with the Selector Dial

5. To enter the current time, use the Paging / Scrolling keys

6. Set the correct time with the Selector Dial

7. Confirm by pressing the Smart Key

6019002_00

and to switch between hours and minutes.

NOTE:

If the power is off for more than three days, the time will have to be re-entered.

Date

Set the date from the “Setup” menu .

6019002_00

1. With the Selector Dial

2. Confirm by pressing the Smart Key

3. The display will show the date formats available.

4. Select the desired format with the Selector Dial

5. To enter the current date, use the Paging / Scrolling keys and year

6. Set the correct date with the Selector Dial

, select “Date” .

6019002_00

and to switch between day, month

7. Confirm by pressing the Smart Key

NOTE:

If the power is off for more than three days, the date will have to be re-entered.

Order of Cookbook Recipes

Recipes can be organized alphabetically or numerically in the Cookboo k with the “Setup” menu .

6019002_00

1. With the Selector Dial

, select “Cookbook alphabetic”

2. Confirm by pressing the Smart Key

6019002_00

3. Use the Selector Dial

4. Press the Smart Key

to select “Yes” to sort alphabetically, OR select “No” to sort numerically.

to confirm the selection.

5. “Please wait” appears in the display. The sorting may take some time.

6. When the sorting is complete the Combi returns to cooking mo de.

Page 87

Setup

Select whether the default or the memory setting (i.e. the last setting used) for cooking time and temperature appears in the display when a cooking mode (cooking mode) is selected.

The factory default settings are adjustable (see table).

Default and Memory Settings

Select default or memory settings from the “Setup” menu

6019002_00

1. Use the Selector Dial

2. Confirm by pressing the

3. To work with memory settings:

4. OR To change the default settings:

to select “Practical Settings”

key.

select “No”. The Combi will use memory settings.

confirm “Yes” with the Smart Key key.

5. The display will show a list of the default settings set.

6. Select the default setting to change with the Selector Dial

7. Use the Paging / Scrolling RIGHT key

to space through to the desired number

8. Set the required default setting with the Selector Dial

9. Use the Paging / Scrolling LEFT key

to space back to accept the setting.

6019002_00

10. To change more settings, repeat the procedure above.

11. Press the Smart Key

to confirm the new settings.

Recommendations:

• Using the default settings helps prevent mistakes by semi-skilled staff.

• Every time a cooking mode is selected, your chosen settings will be stored.

• Memory settings are particularly suitable if you regularly cook several batches one after the other.

There is no need to select time and temperature settings and the cooking mode can be started immediately.

Factory Default Settings

Cooking Mode Oven Temperature Core Temperature Cooking Time

212°F 158°F 25 min

302°F 158°F 70 min

338°F 158°F 30 min

275°F 158°F 5 min

Temperature Display

You can select °C or °F for temperature display in the “Setup” menu .

1. Use the Selector Dial

2. Confirm by pressing the Smart Key

6019002_00

to select “Temperature in °C”

3. Select “Yes” for °C and “No” for °F

4. Confirm the selection with the Smart Key

5. The temperature display is set as specified.

Page 88

Setup

Network Address

The network address is required for the use of PC Control, PC-HACCP and the Convotherm by Cleveland Service System.

Set the network address from the “Setup” menu

1. Use the Selector Dial to select “Netwo rk Address”

2. Confirm by pressing the Smart Key

3. The display shows the network address currently set.

6019002_00

4. Use the Selector Dial

5. Confirm by pressing the

to select the desired network address (1 - 99)

key.

NOTE: The network address 1 is factory set. Select a different network address for each of your applian ce s .

Language

Select a language from the “Setup” menu .

1. With the Selector Dial, select “Language ”

2. Confirm by pressing the Smart Key

3. The languages available appear in the display.

6019002_00

4. Use the Selector Dial

5. Confirm by pressing the Smart Key

to select the desired language

Recommendations:

Select the language of your country or that spoken by your staff.

Page 89

What to do if ... ?

TROUBLESHOOTING

Convotherm by Cleveland Combi Oven-Steamers are equipped with a fully automatic error diagnosis system.

If an error occurs, the system will display error codes and a description of the error.

To continue operating, emergency operation is available (see below). The following tables will help troubleshoot if errors or malfunctions occur while a Combi Oven-

Steamer is operating. The tables show possible causes and their remedies.

If the Burner or Electric Heating ON icon and the Cooking Mode Engaged icon

not start then remove the Combi from service. Call

are lit but the burner or electric heater does not start and the fan does

our qualified Cleveland Range authorized service representative at once.

If an error cannot be rectified with the aid of this list, contact your qualified Cleveland Range authorized service representative at once.

Error Messages and Remedies

WARNING

Page 90

What to do if ... ?

Error Message on display Possible cause Remedy

E01 Not enough water

E02 Connection area

temperature too high

E04 Connection area fan

malfunction

E05 No gas Gas supply interrupted Open gas valve

or oven sensor failure

E13/E23 Excess temperature in

steam generator or steam generator sensor failure

E15/E25 Excess temperature of

condenser or condenser sensor failure

E22 Core temperature sensor

fault E24 Bypass sensor failure Bypass sensor fault Call customer service E26 Steam generator safety

temperature limiter sensor

failure E27 Excess temperature of

steam generator heater E29 Ground connection of sensor Temperature sensor fault Call customer service E33 Steam generator heater error Steam generator heater fault Call customer service E34 Steam generator pump error Steam generator pump fault Call customer service E80/E95/E96 ID error / software error /

connection fault E82 Working parameter error Problems during switch between °C / F Check settings in Cookbook or

No cleaner pressure pressure!

Water tap closed Open water tap

Solenoid valve dirt filter contaminated Remove and clean filter

Solenoid valve fault Call customer service

Connection area ventilation fault Air supply blocked

Motor temperature monitor triggered, external failsafe triggered

Fan motor fault Call customer service Auxiliary fan fault Call customer service

Excess oven temperature Call customer service E11/E21 Excess temperature in oven Oven sensor fault Call customer service Steam generator sensor fault Call customer service

Water tap closed Open water tap Excess temperature in condenser via

hot water connection Solenoid valve dirt filter contaminated Remove and clean filter Solenoid valve fault Call customer service Condenser sensor fault Call customer service Core temperature sensor fault Set cooking mode with time,

Safety temperature limiter sensor fault in steam generator

Steam generator dirty Descale

Control fault Call customer service

Cleaner canister or nozzle rinsing fluid agent empty

Pump fault Call customer service

Allow Combi to cool, or continue cooking at a lower oven temperature, and call customer service

Call customer service E03 Fan malfunction

Connect appliance to cold water, restart

and call customer service

Call customer service

check °C/F in settings Fill canister Low agent

Page 91

What to do if ... ?

The following table shows other operating irregularities which are not displayed with an error message.

Error Possible cause Remedy

Uneven browning

Control elements not illuminated and do not react when switched on

Appliance does not react to information entered

Appliance cannot be switched on or off

Oven is not lit inside Oven light fault Call customer service Water sprays from air outlet when door

is closed

Water sprayed out of steam generator into oven during operation

Water inside the oven Outflow blocked Descale

Black marks inside oven

Automatic cleaning (CONVOClean system) gives poor cleaning results

Suction plate not correctly locked Lock suction plate correctly Nominal oven temperature too high Select lower temperature and increase

Not pre-heated Always pre-heat Combis Bypass pipe greasy Clean bypass Incorrect accessories, containers Use suitable accessories and

No power connection, external failsafe triggered

Software has hung itself up Hold down the ON/OFF switch for 5

ON/OFF has been locked for 3 seconds

Steam measuring line blocked Clean steam measurement line; see

Appliance drain blocked Clean outflow Automatic rinsing of steam generators

has not been carried out for some time, i.e. it is continually deselected

Outflow connection blocked or covered Remove object Water running out of base of appliance Outflow blocked Rinse condenser and outflow

Incorrect cleaning agent Use genuine CONVOClean and

Water hardness too high See Water Quality Recommendations

Water pressure too low Increase pressure at installation

Incorrect cleaning agent Switch to CONVOClean Degree of soiling incorrectly set Select higher cleaning level

cooking time

containers Call customer service

seconds or disconnect appliance for 5 seconds

Try again after 3 seconds

“Daily servicing and maintenance”

Activate automatic rinsing The next date change or the following

day will be adequate

thoroughly, clean/check own drain system

CONVOCare cleaning agents

in Warranty

location

Caution:

If an error cannot be rectified with the aid of this list, please contact your

qualified Cleveland Range authorized service representative.

Page 92

What to do if ... ?

CHAPTER 5 Emergency Operation

To continue to use your Convotherm by Cleveland Combi Oven-Steamer in the case of an error which cannot be solved immediately, an “Emergency Operation” function is available.

This allows you to use at least some of the appliance functions despite a malfunction. Call customer service immediately!

Note:

• Cooking times can be longer.

• Monitor the cooking process and the status of the product carefully.

Operating Instructions for Emergency Operation

If the Combi has experienced an error: – the Signal Tone will sound – an error number appears in the display, e.g. E01

1. Press the Start/Stop key to confirm the error.

2. The modes which can be selected will be indicated by flashing.

3. Proceed as normal.

4. Select a program by pressing the corresponding key

• Note: locked programs will not respond to keys being pressed.

5. Set operating information as described under the individual programs.

6. Depending on the error, a limited range of functions (e.g. Temperature) will be available.

7. To start the Combi in Emergency Operation, press the Start/Stop key.

8. When the cooking time has elapsed, press the Start/Stop key.

9. When the error has been rectified, the appliance will automatically switch back to normal

operation: a. The error number will no longer be displayed, b. The back-lighting / function display of the mode keys will not flash. c. Keys will react to being pressed as normal.

Page 93

What to do if ... ?

The oven will operate if these errors occur

X: Operation possible –: Operation not possible

1) Cooking time will be much longer, dishes in upper levels will be ready first

2) Injection of water into condenser constan tly a ctivated (h igher w ater consu mption)

3) Errors E23 and E26 simultaneously, steam generator is not pre-heated

Error Message

on display

E01 Not enough

water

E02 Connection

area temp. too high

E03 Fan

malfunction

E04 Connection

area fan malfunction

E05 no gas X -- X -- X X X X X X

E11 Excess oven

temperature

E13 Excess

temperature of steam generator

OEB OGB OES OGS Steaming Combi Hot

X X X X -- -- up to

X X X X X up to 284°F up to

X X -- -- up to

212°F (1)

X X X X X up to 284°F up to

-- -- -- -- -- -- -- -- -- --

X X X X -- -- X -- X X

Air and

Superheated

Steam

-- -- -- -- --

Hot

Air

356°F

284°F

Retherm Cook

-- X X

up to

284°F

up to

284°F

Hold

up to

Delta-

up to

284°F

up to

284°F

E15 Excess

temperature of condenser

E21 Oven

sensor failure

E22 Core temp.

sensor fault

E23 Steam

generator sensor failure

E24 Bypass

sensor failure

E25 Condenser

sensor

X X X X -- -- up to

X X -- -- 212°F

X X X X X X X X X X

X X X X up to

X X X X X up to 356°F up to

only

210°F

356°F

-- -- -- -- --

-- X -- X X

356°F

-- X X

up to

356°F

X X

Page 94

What to do if ... ?

failure (2) (2) (2) (2) (2) (2)

E26 Steam

E23& E26

E27 Excess

E 29 Error in

E33 Steam

(3)

generator safety temp. limiter sensor failure

Steam generator safety temp. limiter and steam generator sensor

(3)

failure

temperature Steam generator heater

ground connection

generator heater error

X X X X X X X X X X

X X X X X

X X X X -- -- X -- X X

-- -- -- -- -- -- -- -- -- --

(1)

(1) X (2)

(2)

(3)

X –

(1) (2)

(3)

X –

(1) (2)

(3)

X X –

-- X

(1) (2)

(3)

X X

(3)

E34 Steam

E80 ID error -- -- -- -- -- -- -- -- -- --

E81 Program

E82 Working

E83 Algo. error X X X X X X X X X X

E89 I2C error X X X X X X X X X X

E95

E96

Low agent pressure!

generator pump error

memory error

parameter error

No cleaner pressure

X X X X X X X X X X