Cleveland OES 6.10 mini User Manual

SERVICE AND

PARTS MANUAL

Mini Combi with Easy Touch

Series: OES6.10 and 3.10 MINI COMBI

1333 East 179

Cleveland, Ohio 44110

7/11

Phone: (216) 481-4900

1-800-338-2204

Fax: (216) 481-3782

www.clevelandrange.com

Street

equipment damage, and property damage.

FOR YOUR SAFETY

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

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.

Disconnect power at the main external power switch before servicing or repairing a MINI.

Failure to disconnect power can result in death, injury, and property damage.

ALL SERVICE MUST BE PERFORMED BY A QUALIFIED

CLEVELAND RANGE AUTHORIZED TECHNICIAN.

Do not connect the MINI Oven-Steamer drain connection to any drain material

that cannot sustain 140o Fahrenheit.

Using drain material that cannot withstand 140o Fahrenheit can result in injury,

This Operation Manual is a part of your new MINI. You must keep and maintain it for

entire life span of your MINI and pass it on to the next owner of the MINI.

the

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

KEEP THIS MANUAL FOR REFERENCE

The MINI Convotherm by Cleveland Combi/Oven-Steamers are intended for other than household use.

For caster equipped MINIs: If the Restraining Device must be disconnected,

it must be reconnected after the MINI has been returned to its originally

installed position BEFORE restarting the MINI.

CONVOTHERM by Cleveland STATEMENT OF POLICIES

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

CONVOTHERM by Cleveland products are warranted to the original purchaser to be free from defects in materials and work-manship under normal use and service for the standard warranty period of one year from date of installation or 18 moths from date of shipment, which ever comes first.

CONVOTHERM by Cleveland agrees to repair or replace, at its option, f.o.b. factory, any part which proves to 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 CONVOTHERM by Cleveland OWNER’S MANUAL.

CONVOTHERM by Cleveland 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 labor warranty period. This warranty includes travel time not to exceed two hours and mileage not to exceed 50 miles (100 miles round-trip), BUT DOES NOT INCLUDE POST START-UP, TIGHTING 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. CONVOTHERM by Cleveland will not reimburse the expense of labor required for the repair or replacement of parts after the standard warranty period, unless an Extended Labor Warranty 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 BE THIS WARRANTY. Many local codes exist, and it is the responsibility of the owner and installer to comply with these codes. Cleveland Range equipment is built to comply with applicable standards for manufacturers, including UL, AGA, NSF, ASNE/Ntl. Bd, CSA, CGA, ETL 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 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 (NEW)

TDS………………………50-125 ppm pH Factor…………..7.0-8.5 Total Alkalinity………….50-100 ppm Free Chlorine………< 0.1 ppm Silica……………………..<13 ppm Hardness……………50-100 ppm (3,6gpg) Chloride………………….< 25ppm Dynamic Water Pressure 35-80 psi

The foregoing shall constitute the sole and exclusive remedy of original purchaser and the full liability of CONVOTHERM by Cleveland for 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 WRIT-TEN 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.

CONVOTHERM by Cleveland liability on any claim of any kind, including 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 CONVOTHERM by Cleveland BE LIABLE FOR SPECIAL, INCIDENTAL, OR CONSEQUENTIAL DAMAGES, OR ANY DAMAGES IN THE NATURE OF PENALTIES.

LIMITED EXTENDED WARRANTY COVERAGE

The purchase of a Limited Extended Warranty Contract extends the standard warranty coverage to the purchased period of time (one to two years) from the date of installation, start-up, or demonstration, whichever is sooner.

*An additional two years Parts and Labor Warranty can be purchased with each piece of Cleveland equipment for an additional

3.5% of the List Price per year. The 3.5% of list price charge will be the net invoice amount for each year of extended warranty purchased.

- Extended warranty must be purchased at the same time the equipment is purchased.

- Extended Warranty has the same exclusions as stated in our standard warranty.

INTRODUCTION

For safe use of MINIs, each operator must read, understand, and follow the instructions, and heed and obey the warnings of the Installation Manual and Operators Manual, and the labels on the MINI, accessories, and supporting products.

The owner(s) and operator(s) of this equipment must keep these instructions in an easily accessible location for reference and training.

The owner(s) and operators(s) of this equipment must be aware that steam can cause s and equ various NOTICES, CAUTIONS, WARNINGS, and DANGERS displayed in this manual and on the equipment.

ipment damage. Pay particular attention to the Operational Safety section of this chapter and the

A. OPERATIONAL SAFETY

The safe and eective operation of one or more MINIs depends upon proper installation, use, maintenance, and repair. Operational Safety must encompass all of these factors. This section outlines the minimum safety policies that must be considered Safety Program must be tailored to the specic site and use of the equipment. To help avoid injuries, accidents and damage to the MINI Oven-Steamer, the owner / operator must instruct and train employees on a regular basis.

Burn hazards are present in any professional food service operation. When using the MINI, observe the following precautions to help reduce the risk of burns and other

NOT

E: Cooking is interrupted whenever the MINI door is opened.

1. AIR SUPPLY Use the MINI Oven-Steamer in a draft-free and well vented environment. Proper air supply for ventilation is REQUIRED for and CRITICAL to safe, ecient operation of a MINI.

when using one or more MINIs. Any Operational

injuries.

erious injuries

2. STEAM –Remember at all times that steam can cause severe burns.

3. HEAT – The MINI, cooking containers, shelves, and inner door and anything else inside the cooking compartment are HOT, as are m

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

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

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

7. SCALDS – Cover containers (individual or on trolleys) containing hot or hot l pre

vent spills during transport.

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

a. Never breathe gas or steam from the exhaust vents. b. Use extreme caution when working on or near the exhaust vents, surrounding area and component parts.

9. HAND SHOWER: GREASE SPATTER – Hot grease will spatter and cause burns if sprayed with water. Locate fryers and similar

HAND SHOWER: ELECTRIC SHOCK – Use the optional hand shower only on the inside of the oven.

10. Use of the hand shower, hoses, power cleaners, or pressure washers on the outside of the MINI can cause electric shock and / or damage electrical and electronic components.

11. Optional HAND SHOWER – Do NOT spray water in a hot cooking compartment.

12. Wear BOOTS appropriate to the work area to help protect feet,

13. 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.

any of the component parts. Wear

appliances outside the range of the optional MINI hand shower.

DRY heatproof gloves or mitts.

iquid items to help

and to help prevent slips

and falls.

B. CLEANING AND MAINTENANCE

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

2. 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.

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

4. CLEANING AGENT

. CLEANING AGENTS – Products other than genuine Convotherm by Cleveland and Cleveland Range

cleaning and descaling products can damage the MINI, cause injury, or present heath hazards.

6. DRAIN – Inspect and clean the drain cover and drain before each use. Injury, equipment damage, and/or reduced cooking performance can result from a blocked drain cover and drain at the bottom of

cooking compartment.

the

GENERAL INSPECTION – Before each use of the MINI, Inspect the door glass, door gasket

assembly, shelves, racks, drain and accessories for proper installation and cleanliness.

S – Follow the instructions and heed and obey the warnings on the labels.

C. NEVER!

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

2. The MINI must never be operated outside.

3. MINIs must never be used to cook foodstus in sealed containers other than those purpos

e. (MINIs are excellent for “purpose built” containers such as sous-vide packages.)

4. MINIs must never be used to heat ammable items such as oils, fats, cloths, or similar items.

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

6. Never operate a MINI without the fan guard latched in place.

7. Never reach behind the fan guard during operation.

8. Never manually stop the fan.

Never operate a MINI without the drain cover in place.

Never use anything but hands to operate the keys, switches, and controls on the MINI.

10.

11. Never push food, debris, or scale into the drain.

designed for this

D. SERVICE AND SERVICE RECORDS

1. Allow only qualied Cleveland Range authorized service representatives to service the MINI.

2. Use only Cleveland Range f actory authorized repair parts.

3. Maintain written records of maintenance, service, and repairs. Each

• The date and time of maintenance, service, or repair

• A description of the maintenance, service, or repair. Include part numbers if applicable.

• Copies of purchase orders and invoices for parts and labor.

• The name and signature of the person performing the maintenance, service, or repair.

record should include

at least:

E. OPERATOR TRAINING

Any Operational Safety Program must be tailored to the specic site and use of the equipment. Operator training should include

1. Operation of the MINI and accessories.

2. Start-up procedures.

3. Normal and emergency shut-down procedures.

4. Interior and exterior cleaning procedures

5. How to recognize and report problems so that corrective action can be taken by trained personnel.

MINI

GENERAL OPERATION

A. MAIN EXTERNAL POWER SWITCH

NOTE: To help protect electrical and electronic

components: Turn OFF the Control Power Service Disconnect Switch BEFORE turning on the Main External Power Switch.

The Main External Power Switch is usually left ON. If the switch is o, turn it ON as follows:

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

2. Turn ON the Main External Power Switch.

DRAIN LINE

COLD W ATER SUPPLY LINES

3. Turn ON the MINI with the ON/OFF key

NOTE: D

epending on the time the Main External Power Switch has been o, the date and ti

to be reset .

B. DOOR HANDLE and DOOR SWITCH

The door handle combines the door latch with a safety vent position and a wear-free door switch. The MINI cannot start unless the door is closed and latched. Cooking functions stop if the door handle is moved to the open position. The MINI Oven-Steamer can only work with a functioning door switch. If a malfunction occurs, imm autho

rized service representative. The door handle operates as follows: Handle Positions

• Vertical: closed. (The wear-free door switch is engaged and the MINI can operate.)

• Turn to the right or left to unlatch the door.

• The handle springs back to Vertical when let go.

To open the closed MINI door:

1. Stand to the hinge side and back from the door.

2. Turn the handle, open the door slightly and wait for steam

(The MINI cannot operate with the handle in the airing position.)

3. Open the door.

ediately contact your qualied Cleveland Range

, condensate and heat to dissipa

MAIN EXTERNAL POWER SWITCH

me may need

te.

C. START-UP AND SHUTDOWN INSTRUCTIONS

Do NOT attempt to operate a MINI during a power failure!

Death, injury, and equipment damage can result.

In the event of a power failure:

1. Turn OFF the Main External Power Switch.

2. Turn OFF Control Power Service Disconnect Switch.

3. If the power failure is prolonged: turn OFF the water supply.

4. When power is restored: restart a MINI with the Startup Procedure.

Start-up Instructions

1. Turn on the MINI by pressing the ON/OFF key.

2. Press the key for operating mode desired; steam or hot air:

a. Select time and temperature.

tart the MINI by pressing the Start/Stop Key.

b. S

3. To cook in other modes or use features: see the Operator’s Manual.

Shutdown Instructions

1. Press the ON/OFF key to turn o the MINI.

D. INSPECTING THE MINI BEFORE SWITCHING ON

Inspect the MINI before switching ON.

1. Check for assembly, operation, and cleanliness as follows:

a. Check regularly to ensure that the screws and hinges of the door are rmly in place and operating

properly

b. Inspect the glass door panels. If the glass door panels are nicked, scratched, or cracked: remove the

MINI from service and replace the glass immediately. Damaged glass panels may shatter during

operation. c. Make sure the glass door panels are clean and latched into place. d. Do not place or store anything on top of the MINI. The exhaust vent area and the top of the MINI

are hot. e. Do not place or store anything underneath the MINI. f. KEEP THE APP g. Do not store or leave combustibles near the MINI. h. Do not block or obstruct the area beneath the gas MINI with objects of any kind. i. Make sure the air vents of the MINI are not blocked. j. Check for water line leaks. k. Check for clogged or slow cooking compartment drain, drainpipe, and oor drain. l. Check for control malfunctions. m. Check the door gasket for proper assembly, damage, wear, and se

LIANCE AREA FREE OF AND CLEA

R FROM COMBUSTIBLES.

al leaks.

E. INSPECTING THE COOKING COMPARTMENT

Inspect the cooking compartment before starting a cooking operation with a MINI for proper assembly and cleanliness as follows:

1. Inspect the Drain The drain in the bottom of the cooking compartment has a removable cover. The cover prevents large

food particles, debris and scale from entering and blocking the drain line. Any blockage of the drain line or drain cover can reduce reduced cooking performance, equipment d

A b

locked or slow drain may cause:

•

Hot water to collect in the compartment and spill out when the compartment door opens.

•

Steam leaks around the door gasket.

•

Reduced cooking performance.

amage, and injury.

CAUTION

Injury, equipment damage, and/or reduced cooking performance can result from a

blocked drain cover and drain at the bottom of the cooking compartment.

2. Inspect for proper latching and assembly of the cooking compartment.

The following features should be checked before every operation of the MINI for proper assembly.

a. Check that the fan guard is in position and secure. b. Check that the han

bottom

c. Make sure that the inner door glass is properly latched into position. When properly latched, the

inner door is tight with the outer door and does not move by itself or rattle.

d. Open and close the door. All movements should be smooth.

NOTES:

• DO NOT USE the MINI if water stands in the drain opening. Immediately clean the drain. See

Chapter 9, “At the End of the Day or Shift”

• Re

move any food, debris, or scale blocking the drain or screen.

• Never push food, debris, or scale into the drain.

• Be sure the drain cover is properly installed into the bottom of the cooking compartment. The

drain cover prevents large pieces of food from entering and blocking the drain.

Inspect and clean the drain cover and drain before each use .

ging shelf racks are secured into their operating positions at both the top and

for instructions.

F. PRE-HEATING THE MINI

1. The pre-heating function heats the oven to the desired temperature before loading food and helps ensure consistency and quality. Use pre-heating at the start of a shift, after long pauses in cooking, and bet

NOTICE: Before pre-heating: inspect and clean the Oven Compartment. After pre-heating the Oven Compartment is too hot to inspect and clean safely.

a. To pre-heat a MINI: Close the door and start the MINI in the desired mode (Steam, Hot Air, or

ween multiple cooking or rethermalizing batches.

MINI).

• Pre-heat temperatures should be 10-20% higher than cooking temperatures.

• Typical-pre-heat t

• See Chapter 3, for basic operating instructions.

imes are 10 to 15 minutes.

• Repeat the preheat process as needed to maintain constant oven temperature and high food quality.

b. To use pre-heating in a recipe: Pre-heating is also a programmable function.

c. To Pre-Heat or reheat between batches for Rethermalization:

Do not place containers with liquid contents or contents that become liquid on oven

racks higher than you can see into the containers.

Hot liquid can spill or splash causing death, injury, or equipment damage.

G. CORE TEMPERATURE SENSOR

• The Core Temperature Sensor is REQUIRED for PC-HACCP, Delta-T cooking, and Cook & Hold.

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

2. The

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

4. Do not allow the Core Temperature Sensor to hang out of the oven.

5. Do not prick yourself or others with the Core Temperature Sensor tip(s).

6. Remove the Core Temperature Sensor from the food before removing dishes from the oven.

Core Temperature Sensor is a precision measuring device. Handle with care.

H. ERROR MESSAGES FUNCTION

NOTES:

• MINIs have a fully automatic error diagnosis system.

• Most e

• See “Troubleshooting” for a list of error codes and remedies.

rrors are indicated in the Multifunction Display by an error code and description.

HOT!

PRODUCT VIEWS AND OPERATION

A. EXTERIOR VIEWS

Control Panel

2. Oven Light

3. Door with Double Glass Panel

Door Handle

CAUTION

5. Door Drip Tray

6. Appliance Drip Tray

7. Legs (Required)

8. Rating Plate

Notes:

1. Magnetic Door Switch

• If the oven door is opened during operation, the magnetic door switch automatically interrupts the recipe. The timer stops.

• After the door is closed, the MINI automatically continues the recipe.

• If the oven door is opened when the buzzer sounds at the end of a recipe, it automatically

switches the buzzer o.

2. Operate controls with hands only!

B. QUICK START GUIDE CONTROL PANEL BASIC OPERATION

Operate Controls with HANDS Only!

ALWAYS PRE-HEAT!

1. Switch on with key (1).

2. Select cooking mode with keys (2-5).

3. Press key (10) to start.

1. Press key (7) and rotate Selector Dial (15) to set oven temperature.

2. Press key (8) and rotate Selector Dial (15) to set cooking time.

Press key (9) and rotate Selector Dial (15) to set co

ALL

re temperature.

1. Press key (10) to start the MINI.

2. To change the settings while cooking: press keys (7) OR (8) OR (9) and adjust the settings with the Selector Dial (15).

3. When the buzzer sounds press key (11) or open the door.

14 12

OFF

STEAM COMBI RETHERMHOT AIR

COOKBOOK EDIT

START

STOP

TEMP PROBETIME

1 234 5 678

Figure 4-1

Control Panel

C. CONTROL PANEL DETAIL VIEW

Item numbers correspond to numbers on the control panels in Figure 4-1 Operate controls with hands only!

1. ON/OFF

When the MINI is turned ON:

• Self-diagnosis is performed.

• Oven light turns on.

• Steam generator lls and heats (OEB and

OGB models).

2. Steam

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

3. Combi Hot Air and Steam

• Oven temperature is continuously variable between 212°F and

Air

4. Hot

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

5. Retherm

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

6. Display Display in normal mode :

• Date.

• Time.

• Oven Temperature.

• Cooking Time

• Core (Probe) Temperature.

Display in programming mode:

• Clear text.

• Memory.

• Symbols.

7. Oven Temperature

• Set the nominal oven temperature.

• View the actual or nominal oven

temperature.

See elapsed coo

•

Core Temperature mode.

8. Cooking Time

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

• 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.

king time when using

482°F.

9. Core Temperature

• Set the nominal core temperature.

• See the actual or nom

tem

• See the actual core temperature during cooking time mode.

• See elapsed cooking time when using Core Temperature mode.

10. Start/Stop

• Start cooking modes and recipes.

• Stop the cooking activity.

• Escape or Exit Smart Key functions

11. Scroll Left and Scroll Right

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

12. Cookbook

• Call up, exit cookbook.

• View a list of stored recipes in the

display

13. S

mart Key

• Set Extra Functions.

• Set-Up the MINI.

• Enter Sub-Menus.

14. Edit

• Create, change, copy, and delete recipes.

15. Selector Dial

• Set: Oven temperature, cooking time, core temperature, recipe name, recipe number.

• Select Smart Key functions, editing functions and recipes in the cookbook.

16. Press & Go Keys

• Start saved recipes with one key.

• LED below key lights up when

corresponding recipe is started.

17. Function Ind

•

Light up when function or activity is

engaged:

Reduced Power Burner or Electric Heating ON Reduced Fan Speed Cooking Mode Engaged Button Lock Crisp & Tasty Engaged Program Protection

inal core

perature.

icators (left to right)

AT THE END OF THE DAY OR SHIFT

A. Cleaning the Oven Chamber

1. Cleaning – General

a. Regular cleaning of the MINI after use, inside and out, helps guarantee many years of

b. Clean and maintain the MINI ONLY when the MINI is cold. c. Use the hand shower only inside the oven chamber. d. Clean the outside of the MINI only by hand. e. Never use the hand shower, hose, pressure washer or similar device on the outside of the MINI. f. NEVER spray anything on or into the air intakes or outlets of the MINI. g. D

h. Do NOT spray water into a hot oven chamber. i. Use only genuine Convotherm by Cleveland and Cleveland Range cleaning products. Follow the

j. Never use irr

k. Poor water quality can cause discoloration inside the oven chamber. Remove these

l. Damage

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

Failure to clean the Combi properly and regularly can cause equipment damage.

Damage caused by improper cleaning will invalidate the Warranty!

INTERIOR CLEANING INSTRUCTION

To clean the cooking compartment, see the Operator’s Manual for complete instructions. CONVOClean solution followed by CONVOCare solution, followed by a thorough rinsing is the only authorized method of cleaning and the only cleaning solutions to be used to clean this equipment.

Improper cleaning can cause equipment damage and will invalidate the Warranty.

satisfaction from your MINI.

o NOT use hoses, pressure washers, high-pressure cleaners, or water jets to clean inside the

MINI oven chamber.

instructions and heed and obey the warnings on the labels. Other products can cause injury, present heath hazards, and damage the MINI.

itant, acidic, highly alkaline cleaners, high-alcohol, chlorine, chlorinated, or abrasive

cleaning agents, scrapers, or abrasive materials to clean the MINI.

discolorations with CONVOCare. Spray CONVOCare on the aected surfaces in a COLD oven chamber, wait 10 minutes, wipe o with a soft cloth or sponge, rinse thoroughly with clean water and begin cleaning as usua

caused as a result of improper cleaning voids the warranty.

CAUTION

2. Semi-Automatic Cleaning - General

a. If the oven chamber is very heavily soiled, additional manual cleaning may be necessary. b. Depending on the level of soiling of the oven chamber, the hanging pan racks may be left in the

oven during the automatic cleaning process.

c. Do NOT interrupt the semi-automatic cleaning process.

When working with cleaning agents and spray bottles: Wear suitable clothing, protective gloves and protective goggles to help protect from splashes and spills. Failure to do so can result in chemical burns on skin and in eyes.

3. Manual Cleaning of the Oven Chamber

a. Use CONVOClean and CONVOCare to clean the oven chamber.

b. Clean the MINI daily to prevent discoloration and corrosion of the stainless steel.

c. Clean the fan guard and the fan area behind the fan guard at the same time.

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. Failure to do so can result in death, injury, and equipment damage.

1) Spray with CONVOClean and wait ve minutes.

2) Rinse thoroughly with the hand shower (or similar sprayer).

3) Spray with CONVOCare and wait ve minutes

4) Rinse thoroughly with the hand shower (or similar sprayer)..

1) Avoid scratching the oven chamber or fan guard.

Scratches can collect soil and / or allow corrosion to begin.

3) Do NOT use harsh or abrasive cleaning agents, scouring pads, or scrapers.

Fan Guard Lock ress In to Unlock

urn Clockwise

ock

to L

Figure 9-1

an Guard

1) Remove the fan guard. See Figure 9-1. a. Push the fan guard lock in. Do NOT use the core temperature sensor (probe). b. Lift up on the bottom of the f an guard while pushing in on the fan guard lock. c. Pull the bottom of the fan guard towards you and remove it.

2) Clean the fan guard in a sink or dishwasher, and clean the oven chamber

3) Replace the fan guard. See Figure 9-1. a. Insert the fan guard top edge rst into the oven chamber. b. Place the bottom edge on the su

urn the fan guard lock back to its locked position. (It will click.)

c. T

pport pins.

CAUTION

4) Make sure that the hanging pan racks do not become bent; otherwise grills, racks,

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

1) Releas

2) Clean the glass with a non-abrasive cleaner and a soft cloth.

3) Do not use harsh or abrasive cleaning agents, scouring pads, or scrapers because they will

e. Regular cleaning of the hygienic plug-in gasket (door gasket) increases service life.

1) Wait for the gasket to cool.

2) Clean the gasket with mild, scent free dish detergent and a soft cloth.

3) Do not use harsh or abrasive agents, scouring pads or scrapers becau

4) Air dry the gasket.

f. Remove and clean the drain cover.

1) Clean food residue and drippings from the cover and drain in the oven chamber.

2) Spray with CONVOClean and wait ve minutes

3) Rinse thoroughly with the hand shower (or similar sprayer).

4) Spray with CONVOCare and wait ve minutes

5) Rinse thoroughly with the hand shower (or similar sprayer).

g. Clean the drain and make sure that it is not blocked. h. C

NOTES:

• If a white deposit forms inside the oven chamber, the water treatment system is not correctly

Do NOT use hanging pan racks that are bent or otherwise damaged in

any way. Pans and accessories placed in damaged racks can tip and

spill, causing burns, injuries and/or equipment damage

containers and accessories will no longer be safely supported. If the hanging pan racks become bent then remove the MINI from service and contact your qualied Cleveland Range authorized service representative at once.

e the quick-action locks on the door glass.

damage the glass.

the gasket.

lean the door drip tray, appliance drip trays and accessory drip trays.

set, or the addition of a water treatment system is required. To remove this deposit, use ConvoCare full strength or vinegar and a soft cloth.

se they will damage

the oven chamber is above 158°F.

• Ask your qualied Cleveland Range authorized service representative about adding or setting a water treatment system.

B. Semi-Automatic Cleaning of the Oven Chamber

NOTE: Do NOT press the Start/Stop key while using the Semi-automatic Cleaning process. This stops the cleaning process.

Note: Semi-automatic cleaning uses cooking modes to assist the cleaning process. The display shows the nominal values for the cooking modes.

The Semi-Automatic Cleaning process is designed to be started when the oven chamber temperature is at or below 158°F. Death, injury, and equipment damage can result from starting the Semi-Automatic Cleaning process when

Semi-automatic cleaning

e MINI has a semi-automatic oven chamber cleaning mode: “Cleaning.”

• Th

• See this instruction sheet (P/N 260AYM), “One-Hand Sprayer with Telescoping Wand,” for safety

information, detailed instructions for using the Sprayer (P/N 111598) and other information.

• Semi-automatic cleaning uses cooking modes to assist the cleaning process. The display shows the nominal values for the cooking modes.

• Always wear appropriate protective clothing and equipment when using t protective gloves and goggles.

1. Before starting the Semi-Automatic Cleaning process, make sure the oven chamber is below 158°F by stopping all processes and pressing the Temperature key twice to view the actual temperature.

2. If the oven chamber is above 158°F then open the MINI door and wait 15 minutes.

3. Check the oven temperature again. a) If the oven temperature is at or below 158°

If the oven temperature is still above 158°F then wait 15 more minutes and check the oven

chamber temperature. Repeat this step as needed until the oven chamber temperature is at or below 158°F and then go to Step 4.

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

of oven chamber

his Sprayer, including

F then go to Step 4.

5. Use the Selector Dial to select “Cleaning”

6. Conrm by pressing the Smart Key.

7. Conrm “Yes” with the Smart Key.

8. The display shows the Time and Temperature for “Cleaning.”

9. Press the Smart Key The cleaning process will start.

10. The rst step is 158°F for 10 minutes in Hot Air mode.

11. After the rst step, the signal tone sounds.

12. Open the oven door and spray the oven chamber, and accessories. with original Convotherm by Cleveland CONVOClean, using the Hand Sprayer, P/

. Close the door and allow the CONVOClean to take eect.

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

15. The cleaning cooking mode will continue automatically.

16. The next step is 86°F for 10 minutes in Steam mode, followed by 212°F for 10 minutes in Steam mode.

N 111598.

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