Convotherm mini OES 6.06 User Manual

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CONVOTHERM mini OES 6.06

Enodis

User Manual

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EN English

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Thank you for choosing a CONVOTHERM.

Your new CONVOTHERM perfectly combines ease of use with first-class and constantly reproducible quality for prepared dishes.

You will feel real satisfaction from your customers because: Best quality for your menus is guaranteed with your CONVOTHERM. Time and time again.

To ensure your success from the outset, we would like to provide you with all the necessary instructions and helpful hints for perfect dishes in this manual.

CONVOTHERM will take responsibility for the smooth functioning of your appliance.

We offer:

• Our customer helpline on +49 (0) 8847 67 899 for questions relating to your CONVOTHERM or by email at chefshotline@convotherm.de.

• You can find constantly updated information, a discussion forum for all questions related to CONVOTHERM, and a selection of international recipes to download on o ur website at www.CONVOTHERM.com.

• The CONVOTHERM customer service line (technical emergen cie s) is open 24 hours a day; announcement giving the current telephone number is available on +49(0)8847670.

• Rapid spare parts service, available by express delivery on request.

• The warranty conditions of your CONVOTHERM distributor shall apply. The warranty does

not include damage to glass, electric light bulbs and sealant material nor damage caused by improper installation, usage, cleaning, maintenance, repair or de-scaling nor any alterations to the manufactured state.

We hope you enjoy using your CONVOTHERM oven and that you will have many satisfied guests!

CONVOTHERM Elektrogeräte GmbH

This manual describes the features and facilities of our CONVOTHERM planned at the time of printing as comprehensively as possible. Not all of these features will be available as standard. Some functions mentioned are only available for particular models as optional extras. This manual may contain errors and is subject to technical modifications.

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To help you find what you are looking for more quickly, we have used various orientation symbols.

You will find the following symbols in the text:

Warning to take special care

Risk of explosion

Warning of high voltage

Warning of superheated steam

Observe loading height

Use protective gloves

Use eye protection

Tips on usage

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Contents

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Safety instructions 7

Description of functions, correct use, danger of accidents, risk prevention

Product information 11

Overview of appliance, technical data, accessories

CONVOTHERM 14

Functional parts, operating elements and their function

Setup 17

Signal tone, volume, time, date, cookbook index, default settings, memo settings, temperature display, network address, language

Cooking with CONVOTHERM 21

Steaming, superheated steam, convection, regeneration,

core temperature measurement, Delta-T-cooking, Cook

&Hold

Practical hints for cooking 31

Cooking programme settings: Vegetables, Fish, Meat

Game, Poultry, Bakery goods, Asia, Finger Food and much more

Additional functions for cooking 39

Pre-select start time, Crisp&Tasty, Tray Timer, Preheating,

Vapour reduction, Button lock, Manual addition of water

CONVOTHERM Cookbook 44

Working with cooking plans, Working with the cookbook,

Editing cooking recipes in the cookbook, Working with Press&Go (symbols)

Daily servicing and maintenance 51

Semi-automatic cleaning,

? What to do if ... 53

Troubleshooting, operating in an emergency

Index 57

Operation, food recipes

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Safety instructions

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Improper maintenance or cleaning or modifications to the appliance can lead to serious injuries and damage to the appliance.

Read the user’s manual carefully before operating the appliance.

The appropriate country-specific standards and regulations are to be observed.

How your CONVOTHERM Mini works

You can prepare various foodstuffs in your CONVOTHERM. Steam, convection or superheated steam are used to do this.

Your CONVOTHERM therefore covers nearly all possible methods of cooking food. You can use it to steam, blanch, poach, simmer, braise, boil, roast, stew, bake, gratinate, grill, cook sous-vide, low-oxygen cook at low temperature, regenerate and defrost food. You place the food in your CONVOTHERM in CONVOTHERM approved accessories, select the cooking programme, cooking time or core temperature and start the appliance.

Correct use

• Your CONVOTHERM may only be used for the cooking methods listed above.

• Your CONVOTHERM is intended for commercial use.

• The ambient temperature should not be below 4°C.

• To avoid accidents and damage to the CONVOTHERM, the operator must train staff regularly. The appliance may only be used by trained employees.

Regular safety training for operating staff is mandatory.

The appliance should never

• be operated in toxic or poisonous atmospheres

• be operated at a temperature <+4°C

• be operated outside without protection

from rain

• cook food in sealed containers (such as, for example, tins and cans).

• be used to heat up flammable objects such as, for example, oils, fats, cloths or similar items, etc.

• heat non-foods (with the exception of permitted appliance accessories).

Risk of death

• Electric shock Before opening the housing cover and

carrying out repairs and maintenance (by CONVOTHERM authorised electricians only), turn off the building’s electricity supply to the CONVOTHERM. Risk of an electric shock!

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Safety instructions

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Risk of injury

• Place of operation Avoid cooking appliances with fat baths such as deep fat fryers, machines that bake with fat, etc. near the CONVOTHERM. There is a serious risk of burns for the operator, if water splashes into hot fat. A sufficient safe distance should be kept between fat baths or deep fat fryers and the appliance (operating range of optional hand-held spray).

• Do not install the CONVOTHERM above appliances which give off a lot of heat and/or steam, as this can affect how the CONVOTHERM functions. Risk of an electric shock.

• Cooking mode

– Caution: steam!

When opening the oven door, proceed as follows: Turn handle and slowly open the door. Escaping steam may otherwise lead to burns, for example on the hands and face.

– Risk of burns!

If containers filled with liquids or with a foodstuff which is liquid during cooking, no shelf levels which are higher than those which can be seen into may be used. Please observe the additional instructions / stickers on the appliance.

• Kitchen logistics

Do not store or use flammable gases or liquids near the appliance. These could ignite due to the heat given off by the appliance, endangering both people and product.

• Appliance malfunctions

– If you notice scratches, nicks or

cracks on the inside panel of the appliance door, it must be replaced immediately. Otherwise, the glass panel could shatter during cooking, leading to cuts.

–

The CONVOTHERM may only be operated with a working magnetic door switch. In the event of a malfunction, inform CONVOTHERM customer service department immediately.

– Cleaning

When cleaning, wear suitable protective clothing (gloves, protective glasses).

–

Leave the door open a little, when not operating for a while (e.g. overnight).

• The use of non-original CONVOTHERM cleaners may harm health by irritating the lungs or skin and may cause irreparable damage to the stainless steel surface. Please follow the safety instructions on the labels and/or on the safety data sheets of the cleaners.

Possible damage to products or buildings

• Before operating for the first time

– In the vicinity of the unit, connect

an accessible all pole isolation switch with a contact gap of at least 3mm as part of the building's installation. When carrying out external cleaning, repair or installation work, the appliance must be disconnected from the electrical supply.

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Safety instructions

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– The exhaust pipe and its cover (top

left) can reach a high temperature

–

You can get more installation advice from the installation instructions. For the connected wattage, voltage and fuse rating, see the technical data or circuit diagram in the CONVOTHERM’s wiring space.

• All appliance models

– To ensure that your

CONVOTHERM is working troublefree, maintenance should be carried out at least once a year by a designated customer service department authorised by CONVOTHERM.

–

When not using the appliance for extended periods, shut off the water stopcock and disconnect the building’s electricity supply to the CONVOTHERM.

• Cleaning

– For the purposes of cleaning, the

optional hand-held shower must only be used for the oven interior and not for the outer housing. Do not spray the air intake or outlet apertures of the CONVOTHERM.

–

Only carry out cleaning and maintenance work on the cold CONVOTHERM. Do not spray water into the hot oven. Allow the temperature in the CONVOTHERM’s oven to cool down to below 60°C.

–

Regular cleaning of the CONVOTHERM, both inside and out and including the door appliance drip channel, after daily use will guarantee you years of pleasure with your CONVOTHERM!

–

Only use CONVOTHERM approved cleaning agents.

See section “Daily maintenance and care”. On no account use irritating, highly alkaline cleaners or scourers. In the event of damage which can be traced back to improper cleaning, any claim under the warranty becomes invalid!

–

Do not use jet cleaners or water sprays to clean your CONVOTHERM!

–

Do not treat the CONVOTHERM with acids or expose to acid steams, as stainless steel can then corrode.

• Decalcification of the oven

- remove light calcium films by spraying, letting CONVOCare work and wiping out thoroughly with a damp cloth

- heavy calcium deposits should only be removed by approved CONVOTHERM authorised customer service department

On a day to day basis

• Before switching on

–

Lock the rack as instructed.

–

If the ambient temperature at the installation site is below +4°C heat the CONVOTHERM up to room temperature before initial start up.

–

After transporting the CONVOTHERM when the outside temperature is below -4°C, the safety temperature limiter may have been triggered. This has to be corrected by a CONVOTHERM approved electrician.

–

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

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Safety instructions

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• Loading/removing dishes

– Risk of burns!

–

Depending on the cooking temperature selected, high temperatures can occur, especially on the food containers, shelves and on the inside panel of the door. It is advisable to wear protective gloves.

–

During operation, the temperature of the glass panel in the door and the outer housing can sporadically get very hot.

– Risk of burns!

Containers containing hot, liquid foods should only be transported if covered to avoid spillage of liquids.

–

The maximum permitted loading weight: 20 kg (max. 10 kg per shelf)

–

Never reach behind the suction plate during operation and never stop the fans manually.

• Fixing the shelf rack

– Removing: Press shelf rack

upwards and unhook.

–

Ensure that the runners do not become bent, otherwise shelves, trays and containers will no longer by safely supported.

• Working with standard core

temperature sensor

– The core temperature sensor can

become hot. Use protective gloves.

–

Ensure that you do not prick yourself or others with the tip of the sensor.

–

Do not allow the sensor to hang out of the oven. Always hang it correctly on the hook provided, as it is a sensitive measuring instrument.

–

Before taking out dishes, remove the sensor from the food.

General advice

• This user’s manual forms a part of your

CONVOTHERM

–

Always keep these instructions near the appliance for future reference.

–

Pass to any subsequent owner.

– Also see the Installation Manual for

the approved CONVOTHERM authorised customer service department or installer and the printed Operating Instructions (A3) for daily use.

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Product information

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Product overview

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Product information

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1. Setting up the appliance

Appliance dimensions:

Without

packaging

With

packaging

Width

515 mm 580 mm

Depth

599 mm 730 mm

Height

627 mm 800 mm

Weight

45 kg 60 kg

• Appliance must be installed level Safety distances:

• Left-right : 50 mm

• Back : 50 mm

• Above : 500 mm (ventilation)

2. Connecting to the electrical supply

Either alternating current 1/N/PE 230V 50/60Hz or three-phase current 3/N/PE 400V 50/60Hz (can be converted on site by CONVOTHERM authorised service partner)

1/N/PE

230V

3/N/PE

400V

Connected wattage [ kW]

3,0 5,7

Rated current [A]

13,1 11,8

Cable cross section* [mm²]

3 x 2.5 5 x 2.5

* recommended cable cross section open-air laid

at max. 5 m in length.

• Main switch (all-pole separator) is to be installed by the customer in the vicinity of the appliance.

• Connection for potential compensation.

• WARNING 1/N/PE connection causes

considerable power reduction and therefore extension of the cooking time.

3. Connecting to the water supply:

• Cold water ¾” 2 to 6 bar flow pressure

• Water tap and filter are to be installed by

the customer in the vicinity of the appliance

• Water: Drinking water quality with Total hardness: 5-7°dH (soft water) pH: 6.5 to 8.5 Conductivity: 10-200µS/cm Cl

: max 100mg/l

: max 400mg/l Fe: max 0.1mg/l Mn: max 0.05mg/l Cu: max 0.05mg/l Cl

: max 0.1mg/l

if necessary, install water treatment

4. Water drainage

DN 40, recommended tundish funnel or fixed connection

5. Ventilation

Sensible heat output 1100 kJ/h Latent heat output 1000 kJ/h

6. Other data:

Splash protection IPX4 Conformity marking CE Noise emission: < 70 dBA Inserts 2/3 GN (325x354mm) 6 Shelf spacing 50 mm

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Product information

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Accessories

We can offer an extensive wide range of useful accessories for your CONVOTHERM 6.06.

Oven stand 3218570

For the safe setup of optimally adapted oven stands. There are several versions to chose from: open, closed on three sides, closed on all sides with folding doors, each with 10 or 20 pairs of shelf rails. We can also supply mobile oven stands on request.

Wall bracket 3418571 For safe setup in the front cooking area at working height.

Drainage set 3416709 For secure connection to the drainage system

Hand-held shower kit 3418722 For optimum cleaning

Gastronorm containers, oven shelves and trays

Sturdy chrome nickel steel containers, oven shelves and trays in all standard Gastronorm sizes.

Specially coated trays

Trays to optimise browning on the underside of food.

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CONVOTHERM Mini

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Construction

A. Control panel

Operating elements and their functions see below

B. Oven light C. Door with double glazed panel

D. Door handle

• To open appliance: Turn handle to

the left or the right

E. Contact-free door contact switch F. Door drip tray

integrated, self-emptying G. Appliance drip tray H. Appliance feet I. Rating plate

with the following data: power

consumption, voltage, number of phases,

frequency and appliance type and

number

J. Air outlet pipe

Control panel and its functions

CONVOTHERM

Warning: Appliance surfaces can be hot!

12 13

2 4

E F

8 9

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CONVOTHERM Mini

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Control panel and its functions

CONVOTHERM

CONVOTHERM ON/OFF (1)

• CONVOTHERM goes into its ready state:

– Self-diagnostics are performed – Oven light goes on

Cooking programme ‘Steam’ (2)

• Oven temperature is continuously variable to any temperature between 30°C and 120°C

Cooking programme ‘Superheated

steam’ (3)

• Oven temperature is continuously variable to any temperature between 100°C and 250°C

Cooking programme ‘Convection’ (4)

• Oven temperature is continuously variable to any temperature between 30°C and 250°C

Cooking programme ‘Regenerate’ (5)

• Oven temperature is continuously variable to any temperature between 120°C and 160°C

Display (6)

• Displays in normal mode: Date, time, oven temperature,

cooking time, core temperature

• Displays in programming mode: Plain text, memory location

numbers, symbols:

Function and operating displays

• Lights if the relevant function or cooking mode is active:

Electrical heating on Cooking mode Button lock

Crisp&Tasty (Demoisturisation)

Vapour reduction

Oven temperature (7)

• Setting the required oven temperature

• Reading off the actual or required oven temperature

Cooking time (8)

• Setting of the cooking time from 1 minute to 9 hours 59 minutes or continuous mode (from 9:59 or 0:01 release selector dial and then turn it to the right or left again)

• Reading off the actual or required cooking time

• Calling up pre-select start time

• Reading off elapsed cooking time

when measuring core temperature

Optional core temperature (9)

• Setting the required core temperature

• Reading off the actual or required core temperature

• Reading off the actual core temperature during cooking time mode

Scrolling to the left or right (11)

One step forwards or backwards (scrolling) in programming mode

STOP

START

Start/Stop (10)

• Starting the cooking programmes, cooking plans and recipes from the cookbook

• Stop: – Stopping the active cooking

mode

– Confirming of the completed cooking

mode when the buzzer sounds

– Leaving Mr.C functions

(Esc function)

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CONVOTHERM Mini

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Control panel and its functions

CONVOTHERM

Cookbook (12)

• Calling up/exiting cookbook

• A list of stored cooking recipes

appears in the display

Mr.C (13)

• Setting extra functions

• CONVOTHERM’s set-up

Writing/Editing (14)

• Creating, changing, copying and deleting cooking recipes

6019002_00

Selector dial (15)

• Oven temperature

• Cooking time

• Core temperature

• Programme name

• Programme number

• Selecting Mr.C functions and the

editing functions as well as cooking recipes in the cookbook

Press&Go - buttons (16) Starting cooking recipes directly

• LED below the button lights up when corresponding recipe is started

N.B.:

• Magnetic door switch

If you open the oven door while the programme is running, the magnetic door switch automatically interrupts the cooking programme. The cooking time does not not continue in this situation. After the oven door is closed, the CONVOTHERM will automatically continue the cooking programme. If you open the oven door when the buzzer sounds at the end of a programme, it will automatically switch it off.

• Never operate control panel with sharp objects

(e.g. knives).

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Set-up

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You will work with the following symbols in the setup

You are able to set up your CONVOTHERM oven according to the requirements of your kitchen.

Signal tone Date Temperature display

Volume Cookbook index

Network address

Time

Default setting or memo settings

Language

1. Press the button. → Various

options will appear in the display. Use the selector dial to select ‘Setup’

and confirm by pressing the

button.

2. Confirm ‘Yes’ with the button. → Various options will appear in the display:

N.B.:

• The various setup options are described in detail below.

• You can exit the Mr. C options menu again at any time by pressing the

STOP

START

button.

Signal tone

The signal tone is selected from the ‘Setup’ menu

1. Use the selector dial to select ‘Signal tone’

and confirm by pressing the

button. → A list of the tones which can be selected will appear in the display.

2. To select a signal tone, use the selector dial to switch between them. → If you pause on a selected signal tone, the tone will sound. Confirm by pressing

the

button.

Volume

You can set the volume from the ‘Setup’ menu

1. Use the selector dial to select ‘Volume’ and confirm by pressing the

button. → Various volume options will appear in the display and the signal will sound. Use the selector dial to select the required volume and confirm by

pressing the

button.

Mr.C recommends: When selecting the volume, keep in mind

the noise levels in your kitchen when food preparation is in progress.

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Set-up

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Time

You can set the time from the ‘Setup’ menu

1. Use the selector dial to set ‘Time’ and confirm by pressing the

button. → A list of the possible time formats will appear in the display. Select the required format with the selector dial.

2. Use the buttons

and to switch between hours and minutes and set the correct time with the selector dial.

Confirm by pressing the

button.

N.B.:

If the CONVOTHERM is disconnected from the power supply for more than three days, the date and time will have to be re-set.

Date

You can set the date from the ‘Setup’ menu

1. Use the selector dial to set ‘Date’ and confirm by pressing the

button. → A list of the possible date formats will appear in the display. Select the required format with the selector dial.

2. Use the buttons

and to switch between day, month and year and set the right date using the selector dial.

Confirm by pressing the button.

N.B.:

If the CONVOTHERM is disconnected from the power supply for more than three days, the date and time will have to be re-set.

Cookbook index

You can alphabetically index recipes in the Cookbook or sort them according to memory location number from the ‘Setup’

1. With the selector dial select ‘Cookbook alphabetical’

and confirm by

pressing the

button.

2. Confirm ‘Yes’ with the

button. →

Indexing will be set to alphabetical.

N.B.:

• To work with memory location numbers, in the ‘Cookbook alphabetical’ menu, select ‘No’. The CONVOTHERM will now index according to memory location number.

• Switching from alphabetical to numerical indexing or vice versa can take some time depending on the number of recipes stored.

Mr.C recommends: To enable you to find a particular

recipe in your Cookbook again quickly without having to remember the memory location number, you can index the cooking recipes alphabetically by recipe name.

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Set-up

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Default setting or memo setting

Here you can select whether the default settings or the memo settings (i.e.the last settings used) for cooking time and oven temperature appear in the display when you select a cooking programme.

You can also adjust the default settings which are set in the factory (see table) to your needs.

You can select default or memo settings from the ‘Setup’ menu

1. Use the selector dial to select ‘Default setting’

and confirm by pressing the

button.

2. Confirm ‘Yes’ with the button. →

A list of the default settings will appear in the display. Select the default setting to be changed using the selector dial.

3. With the button, scroll through to the right number and set the required default setting using the selector dial.

4. Use the

button to scroll back to

transfer the setting.

5. To change more numbers, repeat the procedure above.

6. Press the

button → Settings you

have made are confirmed.

N.B.:

To work with memo settings, select ‘No’ in the ‘Default settings’ menu. The CONVOTHERM will now use the memo settings.

Mr.C recommends:

• If you work primarily with semi- skilled staff, using the default settings prevents incorrect usage. Every time a cooking programme is selected, the settings you enter will be stored.

• Memo settings are particularly suitable if you regularly cook several batches one after the other. There is then no need to select time and temperature settings and the cooking programme can be started immediately.

Factory default settings

Cooking programme

Oven temperature

Core temperature

Cooking time

100°C 70°C 25 mins 150°C 70°C 70 mins 170°C 70°C 30 mins 135°C 70°C 5 mins

Temperature display

You can select °C or °F for temperature display in the ‘Setup’ menu

1. Using the selector dial select

‘Temperature in °C’

and confirm by

pressing the

button.

2. Confirm ‘Yes’ with the

button. → The temperature display will be set to °C.

N.B.:

To set the temperature display to °F, in the ‘Temperature in °C’ menu, select ‘No’. Now the temperature display °F will be used.

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Set-up

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Network address

The network address is required for the use of PC Control, PC-HACCP and the CONVOTHERM Service System.

You can set the network address from the ‘Setup’ menu

1. Use the selector dial to select ‘Network address’

and confirm by pressing

the

button. → In the display will appear the network address that is currently set. Using the selector dial, select the desired network address

(1 - 99) and confirm by pressing the button.

N.B.: The network address 1 is always set in the

factory. Ensure that you select a different network address for each of your appliances.

Language

You can select your language from the ‘Setup’ menu

1. Use the selector dial to select ‘Language’

and confirm by pressing

the

button. → A list of the possible

languages will appear in the display.

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Cooking with the CONVOTHERM mini

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Steaming at 30°C to 120°C

The ‘Steaming’ programme allows you to “low oxygen organic cook", low temperature cook, boil, steam, blanch, poach, simmer and preserve.

Switch on using the button.

2. Press the button. → In the display will appear 100°C and the default setting or the last selected cooking time for steaming.

To start immediately, press

STOP

START

button.

or:

3. Press the

button → The oven temperature will be called up in the display. Select the required oven temperature using the selector dial.

4. Cooking time or core temperature mode:

• Cooking time: Press the

button. → Set the desired cooking time or continuous operation mode (at 9:59 or 0:01, release dial and then turn again to left or right).

• Core temperature: Press the

button. Set the

desired core temperature.

5. Press the

STOP

START

button → The cooking programme is started. The display will show the required oven temperature and the cooking time remaining or the actual core temperature.

6. To alter the values set during operation, press the

buttons and enter

the correct values.

7. You can read off the actual oven temperature, the required cooking time and the required core temperature by pressing the relevant button either once or twice as appropriate.

8. When the cooking time has elapsed or the core temperature set has been reached, the buzzer will sound and the cooking programme finishes. Press the

STOP

START

button or open the door.

Mr.C recommends:

• The following extra functions and programmes are available in the ‘Steaming’ programme (see below).

Tray Timer

Pre-heating

Vapour reduction

Caution:

• Hot steam! → Risk of scalding

• Hot containers, shelves and oven interior! → Risk of burns

Steaming at 100°C

• Steaming is particularly good for

preserving vitamins, minerals and secondary plant products such as colours and dietary fibre.

• Flavours are not transferred if different

foods such as fish and vegetables are steamed at the same time.

• You can work quickly since steam is

constantly available.

Steaming at 100°C for example:

Vegetables, rice, durum wheat pasta, dumplings, potatoes

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Cooking with the CONVOTHERM mini

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Steaming at 30°C to 99°C

• Your foodstuffs are prepared particularly gently.

• Burst skins are avoided when boiling or heating up sausage products.

• Optimum culinary results are achieved for sensitive foodstuffs and dietary foods.

• Temperatures which are precise to the degree ensure optimum preservation of proteins, i.e. they will not leak from the food.

Steaming at 30°C to 99°C for example:

Fish fillets, terrines, galantines, flans, forcemeats, small dumplings, crème caramel

Steaming at 101°C to 120°C

• Steaming at temperatures above 100°C is mainly for non-sensitive foods such as jacket potatoes, beetroot, turnips, pulses and cabbage.

Superheated steam 100°C to 250°C

The ‘Superheated steam’ programme is mainly intended for roasting large well cooked pieces of meat and for baking.

1. Switch on using the

button.

2. Press the

button. → The display will show the last required values set or the default settings for superheated steam. To start immediately with the values

displayed, press the

STOP

START

button.

or:

3. Press the

button → The oven temperature will be called up in the display. Select the desired oven temperature from 100°C to 250°C using the selector dial.

4. Cooking time or core temperature mode:

• Cooking time: Press the

button. → Set the desired cooking time or continuous operation mode (at 9:59 or 0:01, release the dial and then turn again to the left or the right).

• Core temperature: Press the

button. → Set the

desired core temperature.

5. Press the

STOP

START

button. → The ‘Superheated steam’ cooking programme will start. The display will

show the required oven temperature and the cooking time remaining or the actual core temperature.

6. To alter the values set during operation, press the

buttons and enter

the correct values.

7. You can read off the actual oven temperature, the required cooking time and required core temperature by pressing the relevant button either once or twice as appropriate.

8. When the cooking time set has elapsed or the core temperature set has been reached, the buzzer will sound and the cooking programme finishes.

Press the

STOP

START

button or open the door.

N.B.: To find out the core temperature reached in

cooking time mode, press and hold down the

button.

At the same time press the

button. The current core temperature will be shown in the display.

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Cooking with the CONVOTHERM mini

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Mr.C recommends:

• The following extra functions and programmes are available in the ‘Superheated steam’ programme (see below).

Crisp&Tasty (Demoisturisation) Tray Timer Pre-heating

Vapour reduction

Delta-T cooking

• You can find cooking recommendations and tips in the ‘Practical hints’ section.

Caution:

• Hot steam and vapour! → Risk of scalding

• Hot containers, shelves and

oven interior!

→ Risk of burns

Superheated steaming for example:

Well cooked large roasts, gratins and bakes, bakery goods such as Danish pastries, baguettes etc.

Superheated steam

• Using superheated steam you will always achieve the optimum oven climate.

• Moisture values need not be set manually.

• Food will not dry out.

• Flavours are not transferred if different

foods are cooked at the same time.

• Bakery items such as yeast and bread doughs and puff pastry rise perfectly during baking.

• If required, the interior of the oven can be demoisturised (Crisp&Tasty function) to achieve succulent or crispy products that are evenly browned all over.

• In general reduce the oven temperature by 10-20% compared with traditional cooking methods

Convection 30°C to 250°C

The ‘Convection’ programme is suitable for all roasting and bakery products as well as for lowoxygen organic cooking, low temperature cooking and overnight cooking, all of which require no moisture.

1. Switch on using the

button.

2. Press the

button. → The display will show the last required values set or the default settings for convection.

To start immediately, press the

STOP

START

button. or:

3. Press the button. → The oven

temperature will be called up in the display. Use the selector dial to set the required oven temperature from 30°C to 250°C.

4. Cooking time or core temperature mode:

• Cooking time: Press the

button → Set the desired cooking time or continuous operation mode (at 9:59 or 0:01, release the dial and then turn again to the left or the right).

• Core temperature: Press the

button. → Set the

desired core temperature.

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5. Press the

STOP

START

button. → The ‘Convection’ cooking programme will start. The display will show the required oven temperature and the cooking time remaining or actual core temperature.

6. To alter the values set during operation, press the

buttons and enter

the correct values.

7. You can read off the actual oven temperature, the required cooking time and required core temperature by pressing the relevant button either once or twice as appropriate.

8. When the cooking time has elapsed or the core temperature set has been reached, the buzzer will sound and the cooking programme finishes.

Press the

STOP

START

button or open the door.

N.B.: To find out the core temperature reached in

cooking time mode, press and hold down the

button.

At the same time press the

button. The core temperature reached will be shown in the upper part of the display.

Mr.C recommends:

• The following extra functions and programmes are available in the ‘Convection’ programme (see below).

Crisp&Tasty (Demoisturisation)

Tray Timer

Pre-heating

Vapour reduction

Manual addition of moisture

Delta-T cooking

Convection cooking for example:

Quick roast items, finger food, gratinating of gratins, deep frying of potato products, etc.

Caution:

• Hot steam & vapour! → Risk of scalding

• Hot containers, shelves and oven interior! → Risk of burns

Convection

• Pre-heat the CONVOTHERM for at least 10-15 minutes prior to cooking at a temperature of 20-30°C above the cooking temperature.

• If necessary, the oven can be demoisturised to create a crisp, crusty dish which is evenly browned all over.

• When roasting, reduce the oven temperature by 10-20% compared to traditional processes.

• The higher the oven temperature, the higher the meat loss (shrinkage).

Low temperature overnight cooking

• Large joints are roasted so gently that the raw weight is almost entirely retained.

• Low-temperature cooking can also be used to prepare meals overnight.

• The meat becomes very tender and succulent.

• This method of cooking creates no crust.

Caution:

Only insert containers within the bars. If the containers are laid on the bars, they can skew and tip out of the shelf rack or the trolley.

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Regeneration

The ‘Regenerate’ programme allows you to regenerate prepared dishes on plates or platters in a short space of time.

1. Switch on using the

button.

2. Press the

button. → The display will show the last required values set or the default settings for regeneration.

To start immediately, press the

STOP

START

button. or:

3. Press the

button. → The oven temperature will be called up in the display. Set the desired oven temperature from 120°C to 160°C using the selector dial.

4. Regenerating time or core temperature mode:

• Regeneration time: Press the

button → Set the desired regeneration time or continuous operation mode (at 9:59 or 0:01, release the switch and then turn again to the left or the right).

• Core temperature: Press the

button. → Set the

desired core temperature.

5. Press the

STOP

START

button. → The ‘Regenerate’ cooking programme will start. The display will show the required oven temperature and the regeneration time remaining or the actual core temperature.

6. To alter the values set during operation, press the

buttons and enter

the correct values.

7. You can read off the actual oven temperature and the required regeneration time by pressing the relevant button either once or twice as appropriate.

8. When the cooking time has elapsed or the required core temperature has been reached, the buzzer will sound and

regeneration finishes. Press the

STOP

START

button or open the door.

Mr.C recommends:

• When regenerating, pre-heating is particularly important. This is the only

way to ensure that dishes are regenerated to the optimum.

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

• The following extra functions and programmes are available in the ‘Regenerate’ programme (see below).

Tray Timer

Pre-heating

Vapour reduction

Caution:

• Hot steam! → Risk of scalding

• Hot plates, racks and oven interior! → Risk of burns

Regeneration

• Always pre-heat the CONVOTHERM

• When regenerating you will always

achieve the optimum oven climate.

• Ready-prepared dishes will not dry out

during regeneration.

• Neither puddles of condensation nor

dry edges form on the plates

• After regenerating, pour sauces on to

plates with a sauce dispenser.

• Prepare dishes consistently at low

temperature.

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Regeneration

• You can create dishes at quiet times when not busy and arrange them on plates or platters.

• For banquets, you can regenerate however many plates you need on demand.

• Large, compact pieces of foods such as dumplings, roulades and oven bakes take longer to regenerate than items such as sliced meats, vegetable side dishes, rice and quartered or diced potatoes.

• The parts of the meal should be distributed evenly over the plate in small pieces. Avoid overlapping by large amounts and arranging food to different heights.

• Place fish and meat on a base so that it is evenly regenerated and does not stick to the plate.

• Meat should be pre-roasted to ‘rare’, if it is to be cooked to ‘medium’ after regeneration.

• Vegetables, rice and pasta should be buttered before regeneration.

Guide values for pre-heating temperatures, regeneration times and regeneration temperatures when oven is fully loaded

(Regeneration times and temperatures are dependent on the number of plates to be regenerated)

CONVOTHERM

OES

Plate capacity up to 32 cm dia.

Pre-heating temperature with convection

Pre-heating time

Regeneration temperature

Regeneration time

6.06

4 180°C 10 mins 120 – 130°C 4 - 8 mins

Reheating After the third regeneration, pre-heat again to the pre-heating

temperature.

Core temperature measurement

Measuring the core temperature is particularly recommended when cookin g slow roasts and when regenerating foodstuffs in GN containers.

1. Switch on using the

button.

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

3. Select desired cooking programme

4. Press the

button. → The oven temperature will be called up in the display. Set the required oven temperature using the selector dial.

5. Press the

button. → Set the desired

core temperature.

6. Press the

STOP

START

button → The selected cooking programme will start. The display will show the required oven temperature and the actual core temperature.

7. To alter the values set during operation, press the

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buttons and enter the correct

values.

8. You can read off the actual oven temperature and the required regeneration time by pressing the relevant button either once or twice as appropriate.

9. When the core temperature set has

been reached, the buzzer will sound and the cooking programme finishes.

Press the

STOP

START

button or open the door.

N.B.

• To find out the cooking time which has already passed, press and hold the button. At the same time press the

button. The time which has already elapsed will be shown in the display.

• To find out the core temperature reached in cooking time mode, press

and hold the

button. At the same

time press the

button. The current core temperature will be shown in the display.

Mr.C recommends:

• The core temperature sensor is a multi- point sensor. You will still achieve optimum cooking results even if you don't find the centre exactly.

• Only use the sensor to measure core temperature and not in place of a meat fork or similar tools; do not bend it and do not pull on the cable. This will avoid malfunctions.

• Cool down the sensor with cold water before inserting into the meat.

• You can find cooking recommendations and tips in the ‘Practical hints’ section.

Caution: Core temperature sensor

• Can become hot

• When not in use, keep in holder

• Do not allow to hang out of the

combi steamer

• Remove from food before taking items out of the oven

• Be careful not to accidentally stab yourself or others.

You will experience the following benefits:

• Irrespective of the size and weight of the

joint, you will cook it just right.

•

There is no need to spend time and energy keeping an eye on and checking the roast’s degree of cooking.

•

Meat shrinkage is reduced by up to 50 % compared with standard cooking methods.

•

The multi-point sensor always records the optimum core temperature, prevents incorrect insertion and simplifies handling.

•

Large roasting items

∆ T Core

temperature Roast beef 50 – 55°C 48 – 58°C Beef fillet 50 – 60°C 48 – 60°C Roast veal 50 – 70°C 78°C Neck of pork 50 – 70°C 78°C Baked ham 50 – 60°C 78°C

Please note:

• T he multi-point sensor should not be used

to remove food from the oven.

•

Insert the multi-point sensor through the centre of the piece of meat.

•

When the buzzer sounds for the end of cooking, slow roasts should be removed immediately from the CONVOTHERM. This will prevent overcooking.

•

When selecting the final core temperature, ensure that slow roasts are able to recover by approx. 3°C after being taken out of the CONVOTHERM.

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Guide values for core temperature sensor:

Beef / Veal / Fish

Food

Degree of cooking

Core temp

Beef fillet Roast beef

Medium 52 – 58 °C

Beef pot roast Roulades Soured boiled rump

Well done

85 – 90°C 90 – 95°C

Rack of veal Medium 55 – 62°C Breast of veal

Shoulder of veal

Well done 75 – 80°C Leg of veal Well done 76 – 78°C Salmon steaks Medium 63 – 65°C

Pork / Lamb/ Poultry

Food

Degree of cooking

Core temp

Rack of pork Neck of pork

Medium

65 – 68°C 74 – 77°C

Pork belly Pork hock

Well done 82 – 85°

Cured smoked pork

Medium 65 – 68°C

Leg of lamb Rack of lamb

Medium

58 – 62°C 52 – 56°C

Whole chicken Chicken breast Chicken leg

Well done

88 – 92°C 75 – 77°C 85 – 89°C

Delta-T cooking

When using Delta-T-cooking you must use the core temperature sensor, since with this cooking programme the oven temperature increases depending on the core temperature. The oven temperature will always be the

temperature plus the core temperature (cf. illustration below).

1. Switch on using the

button.

2. Press the

button → In the display will appear various options. Using the selector dial select Delta-T-cooking

Confirm by pressing the

button.

3. Confirm ‘Yes’ with the

button.

4. Press the

button. → Set the desired Delta-T temperature using the selector dial.

5. Press the

button. → Set the desired

final core temperature.

6. The Delta-T process will start. The display will show the Delta-T temperature and the actual core temperature.

7. When the core temperature set has been reached, the buzzer will sound and the Delta-T process finishes. Press

the

STOP

START

button or open the door.

You will experience the following benefits:

Large roasts are prepared particularly gently. They remain succulent and tender. In addition you will experience less meat shrinkage.

Please note:

• The higher the Delta-T temperature, the greater the loss in weight but the more intensively will the meat be browned.

Mr.C recommends: Delta-T-cooking allows you to make good

use of quiet operating times (for example, at night). In these cases, use the pre-select start time function.

N.B.: Delta-T-cooking is only possible with the

core temperature sensor.

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Delta-T-cooking

Cook & Hold

The Cook & Hold function includes a ‘Cook’ phase and a ‘Hold’ phase, in which food slowly matures. The switch from Cook phase to Hold phase is automatic when the set switchover core temperature is reached. (See illustration below.)

1. Switch on using the

button.

2. Press the

button. → Various options

will appear in the display. Use the selector dial to select ‘New recipe’

and confirm by pressing the

button.

3. For more information on the Cook phase and entering recipe names, see the CONVOTHERM Cookbook.

4. To enter the hold phase, when the programme buttons flash, press the

button → In the display various options will appear. Using the selector dial

select

. Confirm by pressing the

button.

5. Confirm ‘Yes’ with the

button.

6. Press the

button → Set desired

Hold temperature. Confirm by pressing the

button.

You will experience the following benefits:

In the Cook phase, meat is cooked particularly gently with the ‘Convection’ or ‘Superheated steam’ functions.

In the Hold phase, the food matures extremely gently.

Please note: In the Cook phase. a temperature range

from 120°C to 150°C in the ‘Convection’ or ‘Superheated steam’ programme is appropriate.

The time at which the oven switches to the Hold phase will depend on the volume being cooked, the type of meat and size of the meat items.

For the Hold temperature, select the desired required core temperature so that overcooking is impossible.

Start Desired core

temperature reached

∆

T = Difference between oven temperature and core temperature

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Mr.C recommends: You can prepare food as normal during

quiet times, load the CONVOTHERM and start the Cook & Hold process long before the finished dishes are required.

Cook & Hold can also be used for overnight cooking.

N.B.: Cook & Hold is only possible with the

core temperature sensor.

Examples for Cook & Hold

Large roasting items Cooking programme Oven temperature

Switchover core temperature

Information

Roast beef (Size about 2 kg)

Convection Cook & Hold

110 – 140°C Cook & Hold 50°C

20°C

2-step cooking programme

Ham (Size about 3 kg)

Convection Cook & Hold

130°C Cook & Hold 75°C

55 – 60°C

2-step cooking programme

The principle behind Cook & Hold

Hold-Phase Cook-Phase

Ready to serve Max. time for

keeping warm

Oven pre-heatedStart

Desired final core temperature = Hold temperature

Holding Maturing

Switchover from Cook to Hold at the switchover core temperature

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Vegetables,

accompaniments,

egg dishes

Cooking

programme

Oven

temperature

Cooking time

Core

temperature

Information

Pasta (durum wheat semolina)

100°C 10 - 14 mins -

use unperforated containers,

no need to stir, 1 part pasta,

min. parts cold water

Long grain rice Short grain rice Basmati rice

100°C

30 mins

35-40 mins

25 mins

use unperforated containers,

1 part rice, 1.5 - 2 parts cold water

or stock

Boiling

Vegetables fresh, cauliflower, carrots, asparagus

100°C 8 - 15 mins -

chopped into pieces

Vegetables, deep-frozen (small pieces)

100°C 10 - 15 mins -

Vegetables, deep-frozen (large pieces)

100°C 15 - 20 mins -

Potatoes (quartered)

100°C 35 - 45 mins -

before cooking, soak in salted

water for 15 minutes or sprinkle

with fine salt

Dumplings

100°C 20 - 25 mins -

place on greased trays, cover

directly after cooking

Eggs

100°C 8 - 15 mins -

No need to pierce,

soft after approx. 10 mins,

hard after approx. 15 mins

Cabbage /pulses Jacket potatoes Turnips

110 - 115°C

20-45 mins 25-40 mins 20-40 mins

Steaming/ Blanching

Poaching

Egg garnish ‘Royale’ Deep-frozen scrambled eggs Deep-frozen omelette

85°C 20 - 25 mins -

Baking Vegetable bake

130 - 150°C 40 - 60 mins -

Steam vegetables before

preparing dish

Caution:

Always open the CONVOTHERM carefully. Escaping steam can cause scalding.

Mr.C recommends:

• Seasoning Rinse, season and butter vegetables after steaming.

• Vegetables in sauce Steam the vegetables in perforated containers and catch the stock in an unperforated container.

• Aspargus Cook bitter asparagus in unperforated containers in an asparagus stock.

• Baking/Gratinating Vegetables and side dishes can be gratinated with the ‘Convection’ programme at 230°C 250°C in 2 - 5 minutes.

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Fish, crustaceans, sous-vide

process

Cooking

programme

Oven

temperature

Cooking time

Core

temperature

Information

Trout Plaice Sole, whole

200 - 220°C 12 - 15 mins -

use every 2nd shelf

position

Salmon steak

200 - 220°C 6 - 12 mins -

use every 2nd shelf

position

Fish fillet, breaded, deep-frozen

200 - 220°C 12 - 16 mins -

use every 2nd shelf

position

use a non-stick

baking sheet

Roasting

Prawns

180 - 210°C 4 - 8 mins -

use every 2nd shelf

position

Steaming

Lobster Crayfish

100°C

About.

12 mins

use every 2nd shelf

position

Mussels

96°C 10 - 12 mins -

Trout

72°C 12 - 15 mins -

Lay trout

on a tray with belly

flaps open

Prawns

72 - 80°C 4 - 8 mins -

Salmon fillets

65 - 72°C 4 - 8 mins -

Fish terrine

65 - 72°C 60 - 70 mins 60 - 65°C

Fish dumplings Forcemeat in vegetables

72°C 8 - 12 mins -

Trout in vacuum pouch

65°C 18 - 24 mins -

Poaching

Terrines, galantines in vacuum bags (sous vide)

70°C

About

1- 2 hours

60 - 65°C

Warning

Always open the CONVOTHERM carefully. Escaping steam can cause scalding.

Mr.C recommends:

• O ven temperature Set the oven temperature about 10 - 20 °C lower compared with traditional methods.

• Trout au bleu Pour wine or vinegar over the trout.

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Meat, sausages

large joints

Cooking

programme

Oven

temperature

Cooking time

Core

temperature

Information

Neck of pork Roast pork Rack of pork

130 - 160°C 80 - 90 mins about. 75°C

Pork hock Knuckle of veal

130 - 160°C 70 - 90 mins about. 78°C Slash skin

Minced meat loaf, fresh sausage meat 4 kg

1. 110 -120°C 60 - 90 mins

about.

68 - 72°C

Leg of lamb Roast lamb

130 - 160°C 60 - 70 mins about. 62°C

Meat loaf

140 - 160°C 70 - 80 mins

about.

80 - 85°C

form into a brick shape

or pack into a baking

tin.

Roast rump of veal Roast veal

130 - 145°C 80 - 100 mins about. 80°C

Fillet of beef in puff pastry

140 - 180°C

20 - 25 mins 35 - 40 mins

50 - 55°C

Brush pastry lightly with

egg, sear fillet first.

Roast beef / Beef or veal fillet

110 - 160°C 25 - 30 mins 48 - 55°C

Roasting

Baked ham

1. about. 78°C

2. 180°C

1.60°C

2.65°C

Slash skin

2-step recipe

Cabbage roulades Peppers, stuffed

120 - 150°C 60 - 70 mins -

Braising

Roulade Beef pot roast

130 - 145°C

40 - 60 mins 70 - 90 mins

Poaching Boiled ham

about. 78°C 1 - 4 hours 65°C

Cooking time

depends on weight

Mr.C recommends: Seasoning

Rub seasoning well into large joints of meat, so they are not rinsed away.

• Core temp erature measurement As a general rule, the best results are achieved with the multi-point sensor. Every degree in excess of the required core temperature significantly increases meat shrinkage.

• Meat shrinkage The ‘Superheated steam’ programme considerably reduces meat loss.

• Roasting on enamelled trays or coated

trays

When roasting, these trays will provide extremely good browning even on the underside of the products. Place roasting joints on oven shelves. This will close the pores of the meat all the way round, guaranteeing even cooking results without having to turn the meat over.

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Mr.C recommends:

• Roasting Place roasting joints on an oven shelf

so that they cook evenly.

Pot roasts

Place pot roasts as usual in deep containers and pour stock over.

• Searing There is no need to carry out timeconsuming searing as with normal methods. The steam will close the pores immediately.

• Roasting in pastry Pre-heat the CONVOTHERM to achieve high quality when roasting meat wrapped in pastry.

• Pork rind Rind can very easily be cut into if you first steam the meat for approx. 10 minutes and then cut into it and season.

• Sauces There is no need to leave out the sauce or sauce bases. Place the roasting joints on an oven shelf and place a tray underneath the shelf. To the tray add bones, mire poix (vegetable mix for roasts) and flavourings and gradually add water or stock.

Use the stock created to refine sauces.

• Fats and oils When roasting in the CONVOTHERM, you get good results with oils and fats with a high smoking point.

• Greasing Always grease quick roast items well. This will give you better heat transfer.

• Heat transfer Use enamelled or coated trays (Superpan). This will give you better heat transfer and provides a heat reservoir.

• Char-grill effect If you wish to create a char-grill pattern, pre-heat the oven shelves.

• Poaching vegetables Please be aware that the cooking times for vegetables are longer for poaching in comparison with steaming.

• Poaching in vacuum pouches Note that the cooking times for vegetables will be longer when poaching in a vacuum pouch compared with steaming.

• Regeneration of vegetables and accompaniments

Arrange chilled foods on plates or platters and

regenerate using the Regeneration programme from 120°C for 4 - 8 minutes.

• Grains You can gently swell grains for wholefood dishes.

• Chilled foods For rapid regeneration, steam chilled food in covered GN containers at 120°C.

• Baking/Gratinating Vegetables and side dishes can be gratinated with the ‘Convection’ programme at 230°C 250°C in 2 - 5 minutes.

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Meat, sausages,

quick roast items

Cooking

programme

Oven

temperature

Cooking time

Core

temperature

Information

Fillet steak, beef 180 g

190 - 230° C 6 - 15 mins

44 -48° C

49 - 55° C 56 - 62° C

Rump steak 180 - 200 g

190 - 230 ° C 6 - 12 mins

44 -48° C

49 - 55° C 56 - 62° C

Veal steak 160 g

190 - 230°C 8 - 10 mins 56 - 62°° C

Pork fillet 80 g

190 - 230°C 5 - 8 mins 56 - 62°° C

Slices of liver

200 - 220°C 4 - 6 mins -

do not flour

Rissoles 150 g Cured smoked pork chop 160 g

180 - 200°C 200 - 220°C

12 - 15 mins -

grease trays, if necessary

(depending on amount)

Rack of lamb

150 - 180° C 10 - 15 mins -

Meat kebab on spit

180 - 210°C 15 - 20 mins -

Breaded cutlet or escalope Cordon bleu

180 - 220°C 10 - 15 mins -

Turkey escalope 200 g

180 - 215°C 12 - 16 mins -

Grilling

Sausages

180 - 210°C 10 - 15 mins -

Sausages in jars (230 g) Liver loaf in jars Boiled sausage

100°C

75°C 75°C

90 mins

30 mins/

70 mins

72°C

Tinned sausage 200 g 400 g

100°C

65 mins 90 mins

Fill with bottled weight + 15 g,

close lid, cool down afterwards

Poaching

Veal sausage Frankfurters

Depending

on sausage

skin

About. 78°C

12 - 20 mins 12 - 20 mins

Caution

Dripping fat residues may cause burns. After roasting fatty foods, clean the interior of the oven thoroughly. Otherwise, smoke may develop during subsequent cooking processes.

Mr.C recommends:

•

Pre-heating

Always pre-heat the oven well for quick roast items.

•

Quick roasting Place quick roast items on oven shelves or baking trays. If possible, do not use deep unperforated containers. These can lead to uneven results.

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Game and poultry

Cooking

programme

Oven

temperature

Cooking time

Core

temperatu

Information

Leg of boar about 2 - 2.5 kg

130 - 160°C 100 - 120 mins about 65°C

Leg of venison, boned

130 - 160°C 70 - 80 mins 60 - 68°C

possibly lard or

marinate

Duck

130 - 180°C 50 - 65 mins -

possibly stuff with apples and

onions

Goose About 4.5 kg

130 - 180°C

about

3 - 3.5 hours

add water at intervals during

cooking process

Turkey about 3 - 4 kg

120 - 180°C 110 - 120 mins about 80°C

possibly stuff with forcemeat

and herbs

Turkey breast

120 - 180°C 40 - 50 mins about 60°C

possibly stuff with forcemeat

and herbs

Roasting

Saddle of hare

120 - 160°C 15 - 20 mins 60 - 65°C

possibly lard or marinate

Roasting/ Braising

Leg of hare

120 - 160°C 45 - 50 mins about 68°C

possibly lard or braise in

stock

Braising Venison joint

130 - 160°C 70 - 90 mins 55 - 60°C

Place joint in deep container

and gradually add stock

Baking Venison pasties

1.160°C

2.120°C

1. about 15 mins

2. about 60 mins

always set up fume

extractors

2-step recipe

Chicken

160 - 200°C 35 - 40 mins -

special chicken grid with

grease drip tray

rub seasoning in well

Grilling

Chicken leg

160 - 210°C 25 mins -

Warning

Always open the CONVOTHERM carefully. Escaping steam can cause scalding.

Mr.C recommends:

• Oven temperature Select the oven temperature for large roasting joints about 10 - 20 °C lower compared with traditional cooking methods.

• Heat transfer For quick roast items, use enamelled or coated baking trays (Superpan).

• Core temp erature measurement As a general rule, the best results for large roasting joints are achieved with the multi-point sensor. Every degree in excess of the required core temperature significantly increases meat shrinkage.

• Meat shrinkage The ‘Superheated steam’ programme considerably reduces meat loss

• Roasting Place the roasting joints on an oven shelf so that they cook evenly. It is not necessary to turn meat.

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Bakery goods and desserts

Cooking

programme

Oven

temperature

Cooking time

Core

temperature

Information

Tray bakes

160 - 170°C 40 - 50 mins -

use every 2nd shelf position

Sponge bases

140 - 160°C 15 - 30 mins -

Cheesecakes

I.)105°C

II.)160°C

III.)80°C

I.)20 mins

II.)35 mins

III.)5 mins

use every 2nd shelf position,

3-step recipe

Madeira cake Fruit flans

140 - 160°C 50 - 60 mins -

use every 2nd shelf position

Viennese fingers Shortcrust pastries Pretzels

140 - 160°C 12 - 18 mins -

number per sheet depends on size; do not arrange items too

closely together

Apple strudel

140 - 170°C 40 - 50 mins -

use every 2nd shelf position; number per sheet depends on size; do not arrange items too

closely together

Mixed-flour bread

150 - 170°C 30 - 40 mins -

use every 2nd shelf position; number per sheet depends on size; do not arrange items too

closely together

Buns/rolls Puff pastries Flaky pastries

150 - 180°C 15 - 25 mins -

number per sheet depends on size; do not arrange items too

closely together

Croissants

140 - 165°C 12 - 15 mins -

number per sheet depends on size; do not arrange items too

closely together

Yeast plait

140 - 160°C 25 - 35 mins -

use every 2nd shelf position; number per sheet depends on size; do not arrange items too

closely together

Buns/rolls, deep-frozen

150 - 180°C 6 - 12 mins -

number per sheet depends on size; do not arrange items too

closely together

Baking

Baguettes, deep-frozen

150 - 180°C 6 - 12 mins -

number per sheet depends on size; do not arrange items too

closely together

Poaching

Crème caramel Crème Royal

80°C 35 - 50 mins -

use every 2nd shelf position,

use corrugated regeneration

grid

Warning

Always open the CONVOTHERM carefully. Escaping steam can cause scalding.

• Yeast products Leave yeast products made of yeast, bread or brioche doughs to rise or work at a temperature of 35°C.

Mr.C recommends:

• Pre-heating Before baking, pre-heat the appliance for at least 10 to 15 minutes at a temperature of 20 - 30°C above the baking temperature.

Wait until the fan is still before loading the food. This will avoid loss of heat. For deep-frozen products, always pre-heat for at least 15 minutes at 250°C.

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Potato products, Asian

food, finger food

Cooking

programme

Oven

temperature

Cooking time

Core

temperature

Information

Chips (French fries)

210°C 8 - 12 mins

use CONVOTHERM frying

basket; use every 2nd shelf

position, max. 2kg of product

Potato wedges / cubes

210°C 10 - 12 mins

use CONVOTHERM frying

basket; use every 2nd shelf

position

Waffles

210°C 8 - 10 mins

use CONVOTHERM frying

basket; use every 2nd shelf

position

Mini spring rolls

210°C 8 - 10 mins

use CONVOTHERM frying

basket; possibly prepare with

combi phase

Shrimp rolls

210°C 8 - 10 mins

use CONVOTHERM frying

basket; possibly prepare with

combi phase; use every 2nd

shelf position

Cheese nuggets

210°C 8 -10 mins

use CONVOTHERM black

bakeware

Vegetable tempura

200°C 8 - 10 mins

use CONVOTHERM black

bakeware

Baking without fat using Crisp&Tasty function (Demoisturi sation)

Samosas

210°C 8 - 12 mins

use CONVOTHERM frying

basket

possibly prepare with combi

phase

Dim Sum

100°C 8 - 12 mins

use CONVOTHERM black

bakeware

Steaming

Sushi rice

100°C 30 - 35 mins

use a 65 mm Gastronorm

Chicken fingers Chicken wings Chicken sticks

210°C 10 - 14 mins

use CONVOTHERM black

bakeware or grill

Roasting using Crisp&Tasty function

BBQ ribs

180°C

75 - 78°C

place on grills

Caution:

Always open the CONVOTHERM carefully. Escaping steam can cause scalding.

Mr.C recommends:

• Sauces Serve finger food with a tasty, fruity dip.

• Pre-heating Simply use the automatic pre-heat programme under Mister C.

• Crisp&Tasty (Demoisturisation) Breaded products achiebe an even crispier

finish.

• Finger food Straight from the freezer into the pre-heated CONVOTHERM.

• Rice Soak rice; this leads to a shorter cooking time.

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Extra functions

With its additional functions, your CONVOTHERM enables you to optimise everyday work in the kitchen and food preparation processes.

Pre-select start time

By pre-setting the start time, you can determine when the CONVOTHERM automatically starts the desired cooking programme, cooking plan or cooking recipe.

1. Press and hold the

button. Turn the selector dial → The display will show, for example, the following time details:

Explanation of the example

• top: total cooking time 1:00 (this value only displayed in cooking time mode)

• bottom left: will start in 48 minutes (displayed in cooking time and core temperature mode)

• bottom middle: start time 10:23 (displayed in cooking time and core temperature mode)

• bottom right: end of cooking time 11:23 (this value only displayed in cooking time mode)

2. By holding the

button and turning the selector dial at the same time, select start time or end of cooking (in cooking time mode only).

3. The CONVOTHERM automatically switches to pre-select start time when

the

button is released.

4. To alter the pre-select start time set, press and hold the

button. Use the

selector dial to set the correct value.

1. When the start time is reached, the cooking programme set will start automatically.

N.B.:

Should you need to cancel the function prematurely, press the

STOP

START

button. This will

delete the pre-select start time.

Mr.C recommends:

• Use these extra functions to avoid bottlenecks in production and food preparation.

• You can prepare food as normal, load the CONVOTHERM and select the desired programme and cooking time or the core temperature long before the cooking process is to start.

Caution: Please be aware that storing

food for a long period of time in the unrefrigerated, unheated oven breaks the cold chain and is therefore potentially harmful!

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Extra functions that can be activated via Mr.C

Crisp&Tasty (Demoisturisation)

Tray Timer

Pre-heating

Vapour reduction

Button lock Manual addition of moisture

• Extra functions and their symbols will only be available and visible if they are appropriate to the selected cooking programme.

• Mr. C functions can be selected and activated/deactivated at any time during

operation by pressing the

button.

• You can combine Mr.C functions in any way you like.

• Mr.C functions (apart from add moisture, vapour reduction) can be programmed i.e. they can be integrated into cooking recipes.

• When a programme comes to an end, the CONVOTHERM will automatically reset the selected extra function (with the exception of button lock) to the standard setting.

• You can exit the Mr.C options menu at any time by pressing the

STOP

START

button.

Crisp&Tasty (Demoisturisation)

Use Crisp&Tasty for foods that contain a lot of moisture. Excess moisture is drawn out of the oven.

1. Press the

button. → Various options

will appear in the display. Use the selector dial to select ‘Crisp

&Tasty’

confirm by pressing the

button.

2. Confirm ‘Yes’ with the

button.

3. Use the selector dial to select the Crisp

&Tasty level.

low demoisturisation medium demoisturisation high demoisturisation

4. Confirm ‘Yes’ with the

button. →

The symbol

will be illuminated and the display will show the required values for the selected cooking programme, cooking plan or cooking recipe.

5. Press the

STOP

START

button. → The CONVOTHERM will start with the Crisp

&Tasty function.

N.B.:

• Crisp&Tasty can be utilised in the ‘Convection’ and ‘Superheated steam’ programmes.

• You can combine Crisp

&Tasty with

other extra functions in any way you like.

• Crisp

&Tasty is programmable, i.e. it can

be integrated into cooking recipes.

• When the cooking programme comes to an end, the CONVOTHERM automatically resets Crisp

&Tasty to the

standard setting.

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Mr.C recommends: Using Crisp&Tasty you can remove

moisture from the oven. With the Crisp

&Tasty function on ‘high’ a lot of

moisture is drawn out, whereas on the ‘low’ setting

on the other hand, only a little

moisture is removed. Use:

for moist fruit flans, moussaka, gratinating crusty roasts and gratins

for quick roast items, breaded escalopes, flaky pastries

for omelettes.

Tray Timer

The Tray Timer function provides you with several timers.

1. Press the

button. → Various options

will appear in the display. Use the selector dial to select ‘Tray Timer’ and confirm by pressing the

button.

2. In the display will appear Timer 1: 00:00 00:00 Timer 2: 00:00 00:00 Timer 3: 00:00 00:00 In the display the required time and the time remaining are displayed.

3. Use the

button to change to required time and use the selector dial to bring up the timer. → The selected timers will start as soon as a time greater than 0:00 is entered.

4. Use the

button or

STOP

START

leave the

timer function again.

5. When the timer time has elapsed, the buzzer sounds. → Press the

STOP

START

button

or open the door.

6. Resetting a timer to 0:00 will stop the timer function.

Mr.C recommends:

 Use up to 20 Tray Timers for mixed

oven loads to keep track of the optimum finish for each different dish.

 Please note that the selected cooking

programme will continue to run even after the buzzer has sounded.

Pre-heating

The pre-heating programme allows you to pre-heat the CONVOTHERM for food production. This will ensure that you can guarantee your output.

1. Press the

button. → Various options

will appear in the display. Use the selector dial to select ‘Pre-heating’ and confirm by pressing the button.

2. Confirm ‘Yes’ with the

button.

3. Press the

button → Set the pre-

heating temperature

4. Press the

button → Set the pre-

heating time.

5. Press the

STOP

START

button. → The CONVOTHERM will start the preheating programme. In the display will

appear the symbol

Mr.C recommends:

It is important always to pre-heat sufficiently when baking and regenerating and for quick roasting (20 – 30°C above the subsequent required cooking temperature). When the oven is fully loaded, it is recommended that you set the maximum possible temperature for 15 minutes.

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Vapour reduction:

Vapour reduction allows you to reduce the vapour discharge from the oven to the greatest possible extent.

1. Press the

button. → Various options will appear in the display. Use the selector dial to select ‘Vapour reduction’

and confirm by pressing the

button.

2. Confirm ‘Yes’ with the

button. →

The symbol

will be illuminated and the display will show the required values for the cooking programme, cooking plan or cooking recipe set.

3. Press the

button. → The CONVOTHERM will start with vapour reduction.

Mr.C recommends: Use vapour reduction when there is a lot of

exhaust steam for the programmes:

Steaming and Superheated

steam

N.B.: Manual vapour reduction can also be

programmed, i.e. You can include this extra function in a cooking recipe.

Button lock

You can lock nearly all the buttons on your CONVOTHERM. Buttons can be locked and unlocked with a PIN number.

You cannot lock the following controls:

STOP

START

the selector dial and the Press&Go

buttons, if available.

Locking:

1. Press the button. Æ Various

options will appear in the display. Use the selector dial to select

‘Button Lock’

and confirm by

pressing the

button.

2. Confirm ‘Yes’ with the button. The display will show “PIN 000”.

3. Use the selector dial to select the

PIN code and confirm by pressing the

button. (The factory setting is “PIN 001”. To change the PIN, please contact your service technician.)

Press the buttons to be locked one after the other. Buttons can be locked or unlocked by pressing them repeatedly. The display will show ‘Button locked’ or ‘Button unlocked’.

Press the

STOP

START

button. Æ The button lock is now activated and the symbol for the button lock will be shown in

the display. The symbol

is illuminated as soon as at least one button has been locked.

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Unlocking:

Press the button. Æ Various options will appear in the display. Use the

selector dial to select ‘Button Lock’ and confirm by pressing the

button.

Confirm ‘Yes’ with the button. The display will show “PIN 000”.

Use the selector dial to select the PIN code (factory setting is ‘001’) and

confirm by pressing the

button. Æ all

buttons are unlocked.

Unlocking, even when is locked:

Switch off CONVOTHERM using the

button Æ The time and date will

appear in the display.

Press the button. Æ The display will show “PIN 000”.

For how to proceed, see the section ‘Unlocking’.

Mr.C recommends:

•

The lock function allows you to prevent unauthorised individuals from altering settings on the CONVOTHERM. This will give you peace of mind, knowing that you can achieve optimum results for your dishes and satisfaction for your guests.

•

It is recommended that you choose a PIN with a low number so as to reduce the amount of time spent entering it.

Manual addition of moisture

To add moisture, you can activate the steam supply. This will generate a jet of steam.

1. Press the

button. Æ Various options will appear in the display. Use the selection dial to select ‘Add Moisture’

and confirm by pressing the

button.

2. Confirm ‘Yes’ with the

button. Æ The CONVOTHERM generates a jet of steam.

N.B.: The manual addition of moisture is not

programmable, i.e. You cannot include this extra function in a cooking recipe.

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CONVOTHERM Cookbook

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You will encounter the following symbols in the Cookbook

Recording

Copy cooking recipe Insert step

Transfer

Delete cooking recipe Append step

New cooking recipe Change cooking recipe Delete step

Working with multi-step cooking plans

Dishes which you would like to create in one or more cooking steps can be easily prepared by using cooking plans.

Creating a multi-step cooking plan

Creating a cooking plan allows you to select one or more programmes of your choice or a cooking programme with different required settings (max. 20) and set these to operate automatically.

1. Enter first cooking step: Press one of the buttons

for 3 seconds. → At the top of the display you will see 01/01 for the first cooking step, with the time and temperature settings underneath.

2. Press the

button. → The oven temperature will be called up in the display. Set the required oven temperature using the selector dial.

3. Press the

button or button. → Set the desired cooking time or core temperature.

4. To enter more steps, proceed as above.

5. Press the

STOP

START

button. → The cooking plan will start. If the cooking plan has three steps, for example, in the display the CONVOTHERM will show 01/03 at the top for the first of the three cooking steps. The time and temperature settings of the active cooking step will be shown underneath as usual.

6. When one cooking step has finished, the CONVOTHERM switches automatically from one cooking step to the next step (display changes to 02/03).

7. When the cooking time has elapsed or the core temperature has been reached,

the buzzer will sound and the cooking plan ends.

Press the

STOP

START

button or open the door.

8. To exit the cooking plan, press any cooking programme button or restart

the plan with the

STOP

START

button.

N.B.:

• Extra functions, Delta-T cooking and Cook & Hold cooking can also be integrated into cooking plans. For more information on how to proceed, see the section on ‘Cooking with the CONVOTHERM’.

• You can exit a cooking plan at any time by briefly pressing a cooking programme button. Any information entered will be lost.

• You can check a cooking plan before starting by pressing the buttons

and

. This allows you to change the oven temperature, cooking time and/or core temperature for each step. When checking the cooking plan with the

buttons

and you cannot append

any further steps to the cooking plan.

Recording a Cooking Plan

To save all settings which you have entered for a particular dish, start the recorder. It will record all programme, temperature and

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CONVOTHERM Cookbook

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time changes for up to 20 steps until you stop it again.

1. To start the recorder, press the

button. → Various options will appear in the display. Use the selector dial to

select ‘Recording’

and confirm by

pressing the

button.

2. Confirm ‘Yes’ with the button. → Recorder will record until stopped (maximum of 20 cooking steps). In addition the display shows the

symbol

3. For more information, see the operating instructions in the section ‘Cooking with the CONVOTHERM’.

4. To stop the recorder, press the button. → Various options will appear in the display. Use the selector dial to

select ‘Recording’

and confirm by

pressing the

button.

N.B.:

You can also press the

STOP

START

button during the cooking process, without your cooking steps being lost or being overwritten.

The manual addition of moisture and cooking steps of less than one minute are not recorded.

Transferring a cooking plan into the Cookbook

You can transfer the last cooking plan created or recorded into the Cookbook.

1. Press the

button. → Various options

will appear in the display. Use the selector dial to select ‘Transfer’

and

confirm by pressing the

button.

2. To enter the name of a recipe, select

the letters with the selector dial and use the buttons

and to switch between placeholders. When the recipe name has been written, confirm with the

button.

3. Use the selector dial to select a memory location and confirm with the

button.

4. The cooking plan will be stored as a cooking recipe in the Cookbook.

N.B.:

Using the selector dial, you can also select a memory location which is already being used and overwrite it with a new recipe by

pressing the

button.

Mr.C recommends:

• The use of cooking plans is particularly

suitable for gently cooking food through in the first cooking step and for browning it perfectly in the second step. This step-by-step procedure allows you to create a succulent roast with a crisped outside with very low meat shrinkage.

• Use cooking plans for roasts and joints

with crisped outsides, poultry, bakes, for Delta-T cooking, Cook & Hold cooking, low-temperature cooking and for patisserie.

• You can save particularly successful

dishes in the Cookbook. This allows you to recreate these dishes to the same level of quality any time you wish.

• Use cooking plans to try out dishes

which you prepare often or which are complex to prepare, until you have the perfect results. These perfected plans can then be stored as recipes in the CONVOTHERM Cookbook.

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CONVOTHERM Cookbook

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Working with the Cookbook

Your CONVOTHERM allows you to combine up to 20 cooking steps to make a cooking recipe. You can then save the cooking recipe under a name in the Cookbook, call it up and start it whenever you wish.

Entering a cooking recipe in the Cookbook

1. Press the button. → Various options will appear in the display. Use the

selector dial to select ‘New recipe’ and confirm by pressing the button.

2. Cooking programme buttons will flash → 01/01 appears in the display. Select the desired cooking programme and set time and temperature settings. Transfer

by pressing the

button.

3. Cooking programme buttons will flash → 02/02 appears in the display. Enter further cooking steps as indicated above. To end the entry of new cooking steps when programme buttons are

flashing, press the

button.

4. To enter the name of a recipe, select the letters using the selector dial and

use the buttons

and to switch

between the placeholders. Confirm recipe name with the

button.

5. Use the selector dial to select a memory location and confirm with the

button.

6. The cooking recipe will be saved in the Cookbook.

N.B.:

• You can also incorporate Delta-T cooking, Cook & Hold and extra functions into cooking recipes. For more information on how to proceed, see the section ‘Cooking with the CONVOTHERM’.

• To check or modify individual cooking steps, you can scroll back and forwards

using the buttons

and .

• Using the selector dial, you can also select a memory location which is

already being used and overwrite it with a new cooking recipe by pressing the

button.

Integrating pre-heating into a cooking recipe

1. Press the button. → Various options will appear in the display. Use the

selector dial to select ‘New recipe’ and confirm by pressing the button.

2. Cooking programme buttons will flash → 01/01 appears in the display. Use

the

button to select Pre-heat .

Transfer by pressing the

button.

3. Cooking programme buttons will flash → 02/02 appears in the display. Select the desired cooking programme and set time and temperature settings. Transfer

by pressing the

button.

4. For more information on how to proceed, see ‘Entering a recipe’

N.B.:

• When you start a cooking recipe which includes integrated pre-heating time, the buzzer will sound once pre-heating is finished and the display will show ‘Open door and load’. The cooking recipe will then continue after the door have been closed.

• Caution: if the door is not opened and closed, the CONVOTHERM will interrupt the programme and pause the cooking recipe at this point.

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Integrating a buzzer signal

into a cooking recipe

1. Press the button. → Various options will appear in the display. Use the

selector dial to select ‘New recipe’ and confirm by pressing the button.

2. Cooking programme buttons will flash → 01/01 appears in the display. Use

the

button to select buzzer .

Transfer by pressing the

button. The display will show ‘Action’ if a recipe with integrated buzzer is started.

3. Cooking programme buttons will flash → 02/02 appears in the display. Select the desired cooking programme and set time and temperature settings. Transfer

by pressing the

button.

4. For more information on how to proceed, see ‘Entering a recipe’

Mr.C recommends

• Use the buzzer programming function to remind yourself to switch something off or place something in the oven, for example.

• Be aware that when the buzzer sounds, an ‘Action’ such as switching something off or placing something in the oven must be carried out. After you have opened and then closed the door, the CONVOTHERM will automatically continue with the cooking recipe.

• If no ‘Action’ is performed, after 3 minutes of the buzzer sounding, the cooking recipe will be continued with the next cooking step.

Executing a cooking recipe from the Cookbook

1. Press the button → The saved cooking recipes will appear in the display. Use the selector dial to select the de sired cooking recipe.

2. Press the

STOP

START

button → The CONVOTHERM will carry out th e desire d cooking recipe. The cooking steps will follow automatically one after t he othe r. The display will show the recipe name, the current cooking step and the number of cooking steps at the top. The ti me and temperature settings are shown at the bottom as usual.

3. When the cooking time has elapsed or the core temperature has been reached, the buzzer will sound and the cooking

recipe ends. Press the

STOP

START

button or open

the door.

N.B.:

• If you have selected the desired recipe,

you can check the individual cooking steps by pressing the

button.

• You can alter the oven temperature and

the cooking time or core temperature of a cooking recipe at any time while the oven is operating.

• You can also save changes to a cooking

recipe while the oven is ope rating. F or how to proceed, see ‘Transferring a cooking plan into the Cookbook’.

• You can start any cooking recipe with

the pre-select start time. For more information on how to proceed, see the section ‘Pre-select start time’.

Mr.C recommends:

• Use the option of saving cooking recipes

in the Cookbook for dishes which are regularly prepared by semi-skilled staff.

• To enable you to find a particul ar

cooking recipe in the Cookbook quickly, you should sort recipes alphabetically by recipe name.

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CONVOTHERM Cookbook

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Editing cooking recipes in the Cookbook

You can change, copy or delete recipes saved in the Cookbook at any time or also edit individual cooking steps.

By pressing the button you can exit the cooking recipe at any time and return to the Cookbook, without transferring the changes.

Copying a cooking recipe

1. Press the

button → The saved cooking recipes will appear in the display. Select the desired recipe.

2. Press the

button. → Various options will appear in the display. Select ‘Copy

cooking recipe’

and confirm by

pressing the

button.

3. For more information on how to proceed, see ‘Entering a cooking

recipe’

Deleting a cooking recipe

1. Press the button → The saved cooking recipes will appear in the display. Select the desired recipe.

2. Press the

button. → Various options

will appear in the display. Select ‘Delete cooking recipe’

and confirm by

pressing the

button.

3. The cooking recipe will be deleted. The memory location number occupied by the deleted recipe is now free again.

Changing a cooking step in a recipe

1. Press the

button → The saved cooking recipes will appear in the display. Use the selector dial to select the desired cooking recipe.

2. Press the

button. → Various options will appear in the display. Use the selector dial to select ‘Change cooking

recipe’

3. Use the buttons

and to select the cooking step to be changed, correct cooking programme and/or settings and

confirm by pressing the

button.

4. For more information on how to proceed, see ‘Entering a cooking

recipe’

Inserting a step into cooking recipe

1. Press the button → The saved cooking recipes will appear in the display. Use the selector dial to select the desired cooking recipe and confirm

using the

button.

2. Select ‘Change cooking recipe’

and

confirm with the

button.

3. Use the buttons

and to select the cooking step before which a cooking step is to be inserted.

4. Press the

button. → Selection

criteria will appear in the display. Select ‘Insert step’

and confirm by

pressing the

button.

5. The CONVOTHERM will insert a new cooking step at the selected point. All subsequent cooking steps will be renumbered accordingly. The new cooking step will be selected and all cooking programme buttons will flash.

6. For more information on how to proceed, see ‘Creating a cooking

recipe’

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N.B.:

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

Appending a cooking step to a cooking recipe

1. Press the button → The saved cooking recipes will appear in the display. Select the desired cooking

recipe and confirm with the

button.

2. Select ‘Change cooking recipe’

and

confirm using the

button.

3. Use the buttons

and to select the cooking step before which a cooking step is to be inserted.

4. Press the

button. → Selection

criteria will appear in the display. Select ‘Append step’

and confirm by pressing the

button.

5. The CONVOTHERM will append a new step at the selected point. The new cooking step will be selected and all programme buttons will flash.

6. For more information on how to proceed, see ‘Creating a cooking

recipe’

N.B.: If a cooking recipe already has 20 cooking

steps, no more steps may be added.

Deleting a cooking step from a cooking recipe

1. Press the button → The saved cooking recipes will appear in the display. Select the desired cooking

recipe and confirm with the

button.

2. Select ‘Change cooking recipe’

and

confirm with the

button.

3. Use the buttons

and select the cooking step before which a cooking step is to be inserted.

4. Press the

button → Selection

criteria will appear in the display. Select ‘Delete step’

and confirm by

pressing the

button.

5. The CONVOTHERM will delete the selected cooking step. All subsequent cooking steps will be re-numbered.

6. For more information on how to proceed, see ‘Creating a cooking

recipe’

N.B.: After deleting a cooking recipe with only

one cooking step or deleting the last remaining step, all cooking programme buttons will flash and you can then enter a new cooking step.

Mr.C recommends:

• Use the edit cooking recipe function

if you change the ingredients of a cooking recipe, for example. If ingredients are modified, the time required to cook a dish may change, for example.

• By editing the cooking recipes, you can

make best, flexible use of your creativity whenever the need arises.

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Working with Press&Go buttons

The CONVOTHERM allows you to assign cooking recipes stored in the Cookbook and cleaning to Press

&Go buttons (see above), so that you can start the assigned cooking recipe or cleani ng

at any time with just one press of a Press

&Go button.

Assigning a cooking recipe or semi-automatic cleaning to a Press&Go button

1. Press the button → The saved cooking recipes will appear in the display. Use the selector dial to select the desired recipe or semi-automatic cleaning.

2. Hold down the desired Press

&Go button

for three seconds.

3. When the signal sounds, this means the cooking recipe or cleaning process has been assigned to the selected Press

&Go button.

N.B.:

• If the desired Press&Go button is already being used, you can overwrite it. Select cooking recipe and hold down Press

&Go button for three seconds.

• When the signal sounds, this means the cooking recipe has been assigned to the Press

&Go button.

Executing a cooking recipe with Press&Go

1. Press the Press&Go button → The CONVOTHERM will carry out the desired cooking recipe. The display will show the recipe name, current cooking step and number of cooking steps at the top. The time and temperature will be shown underneath as usual.

2. When the cooking time has elapsed or the core temperature has been reached, the buzzer will sound and the cooking

recipe ends. Press the

STOP

START

button or

open the door.

Mr.C recommends:

• Press

&Go buttons allow you to work

quickly and easily, since you do not need to perform any settings.

• The Press

&Go buttons are particularly

suitable for dishes which you prepare on a regular basis, such as baking pretzels, rolls and croissants. These items can then be produced even by semi-skilled staff to a very high quality standard.

• In addition by locking the control panel when working with the Press

&Go-

buttons you will make your production process secure, as no changes can be made by your staff.

• Assign a Press

&Go button to the pre-

heating programme to allow you to preheat the CONVOTHERM quickly and easily for food production.

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Daily servicing and maintenance

- 51 -

Cleaning the oven

Caution: In order to maintain the high

quality of the stainless steel in the oven, to meet hygiene requirements for daily work in the CONVOTHERM and to prevent interruptions to operation, please clean the oven every day when you finish operating the unit.

N.B.:

• With every new appliance you will receive comprehensive information and an order form for CONVOTHERM cleaning materials.

• To prevent discoloration and corrosion of the stainless steel you must clean the steamer regularly, even if it is used solely for steam programmes.

• The fan area behind the suction plate should also be cleaned when it is dirty. To do this remove the suction plate fasteners and take out the suction plate. After cleaning, re-insert the suction plate again and fix in place with the fasteners.

• For a clear view inside the appliance, clean the interior double glazed door regularly. To do this open the quick release lock. Take care not to scratch the glass. This can cause the glass to break.

• Be careful not to scratch the oven interior and rack. Scratches can cause rust.

• Regular cleaning of the hygienic push- in seal will increase its life. In the case of severe soiling or grease build up, this can be removed with no need for tools (start with the corners) and cleaned. The seal should be allowed to cool first. Only use gentle, odour-neutral cleaning agents (no abrasive agents or cleaning processes which may attack the surface). The seal, once dry, can be

replaced with no need for tools (at the corners first).

• To clean outflow: clean outflow in the oven of food residues. Spray on original CONVOTHERM oven cleaner and leave to take effect. Rinse out thoroughly with the optional hand shower or wipe out thoroughly with a damp sponge.

• Flush out the door and appliance drip trays regularly and ensure that the outflow is not blocked.

• Flush out the appliance outflow regularly and ensure that it is not blocked.

• If a white deposit forms inside the oven interior over time, the water softener is not set correctly. Correct the water hardness settings (see page12; point 3.)

• Decalcification of the oven

- remove light calcium films by spraying CONVOCare, letting it work and wiping out thoroughly with a damp cloth

- heavy calcium deposits should only be removed by approved CONVOTHERM authorised customer service department.

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Daily servicing and maintenance

- 52 -

Semi-automatic cleaning of

the oven interior

The CONVOTHERM is equipped with a semi-automatic oven cleaning programme called “clean”.

1. Press the

button. → Various options

will appear in the display. Use the selector dial to select ‘Cleaning’

and

confirm by pressing the

button.

2. Confirm ‘Yes’ with the

button. →

The symbol

will be illuminated and the display will show the required values for the cleaning programme.

3. Press the

button. → The CONVOTHERM will start the cleaning process.

4. After the first signal, spray the oven interior, oven floor outflow, oven shelves, trays, etc. with original CONVOTHERM oven cleaner. Close the door and leave to take effect. The cleaning programme will continue

automatically. (Do not press the

STOP

START

button again!)

5. After the next signal, switch off the CONVOTHERM.

6. Using the optional hand shower thoroughly rinse the oven interior and accessories or just wipe out thoroughly with a non abrasive sponge or cotton cloth.

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

8. Do not close the appliance door after use or after cleaning, but leave it ajar.

General safety advice

• When working with cleaners,

wear suitable protective clothing, protective gloves and protective glasses.

• Do not inhale the spray mist.

• Only use original CONVOTHERM

cleaning and nozzle rinsing agents (no irritant, high-alcohol cleaners or abrasive agents). In the event of damage which can be traced back to improper cleaning, any claim under the warranty becomes invalid. Follow the safety instructions on the labels and on the safety data sheets of the cleaners. Other cleaners can cause damage to the appliance.

• Ensure that the suction plate and the

shelf racks are inserted and locked in accordance with the instructions.

• Never leave spray bottles unused

and under pressure for long periods. Turn the pump head slowly to relieve air pressure.

• Rinse nozzle, nozzle extension and nozzle connection after each use.

• Before heating up the appliance, remove all cleaning residues thoroughly.

Page 52

What to do if…

- 53 -

Troubleshooting

CONVOTHERM combi steamers have a fully automatic error diagnosis system, which, in the event that an error occurs, not only displays codes but also a description of the error. To continue operating, emergency operation is available (see below).

The table below will help you should errors or malfunctions occur while your CONVOTHERM is operating. It shows possible causes and remedies.

Error Message in the display Possible cause Remedy

Water tap closed Open water tap Solenoid valve dirt filter has not been

cleaned

Remove and clean filter

E01 Not enough water

Solenoid valve faulty Call customer service

E02 Elec. temp. too high

Wiring space ventilation faulty, air supply blocked

Let appliance cool down or continue to cook at a lower oven temperature, call customer service

E04 Electric fan malfunction Auxiliary fan faulty Call customer service

Excessive oven temperature Call customer service

E11/E32

Excess temp. in oven/oven sensor failure

Oven sensor faulty Call customer service Water tap closed Water tap closed Excess temperature in the condenser

via hot water connection

Connect appliance to cold water, restart

Solenoid valve dirt filter has not been cleaned

Remove and clean filter

Solenoid valve faulty Call customer service

E15/E36

Excess temp. in condenser / condenser sensor failure

Condenser sensor faulty Call customer service

E33 Core temp. faulty Core temp. sensor faulty

Set cooking programmes with time, call customer service

E29 Earth connection of a

sensor

A temperature sensor faulty Call customer service

E80/E95/E96

ID error / software error / connection faulty

Controller faulty

Restart, call customer service

E82 Working parameter error

Problems during switch between °C / F

Link between operating module and control module interrupted

Check settings in the cookbook, if nec. check °C / F in appliance setup.

Call customer service

Page 53

What to do if…

- 54 -

The following table shows other operating irregularities which are not displayed with an error message.

Error Possible cause Remedy

Suction plate not on its hinges correctly

Hang suction plate correctly on its hinges

Required oven temperature too high

Select lower temperature and increase cooking time

Fan faulty Call customer service Not pre-heated

Always pre-heat appliance, see. ‘General advice’

Uneven browning

Incorrect accessories, containers Use suitable accessories

Control elements not illuminated and do not react when switched on

No power connection, external fuse triggered,

internal fuse F1 has triggered

Call customer service

Appliance does not react to information entered

The software has hung

Hold down the ON/OFF button for 5 seconds or disconnect appliance from the power supply for 5 seconds

Appliance cannot be switched on or off

ON/OFF is locked for 3 seconds Try again after 3 seconds

No oven lighting Oven lights faulty Call customer service Water sprays from air outlet pipe when

door is closed

Appliance drain blocked Clean outflow

Water inside the oven Outflow blocked

Rinse condenser and appliance outflow thoroughly, clean/check

building’s drainage system Air outlet pipe blocked or covered Remove object Drainage installation faulty Correct installation

Steam/water coming out of base of appliance (condenser)

Outflow/condenser blocked

Rinse condenser and appliance

outflow thoroughly, clean/check

building’s drainage system Incorrect cleaning agent

Use original cleaning agents

CONVOClean forte or CONVOClean

new

White or black marks in the oven interior

Water hardness too high

Set total water hardness to 5° dH –

7° dH

Caution:

If an error cannot be rectified with the aid of this list, please contact the

CONVOTHERM authorised customer service team that is appropriate for you.

Page 54

What to do if…

- 55 -

Emergency operation

To ensure that you can continue to use your CONVOTHERM in the event of an error which cannot be solved immediately, the controller has an 'emergency operation' function.

This allows you to use at least some of the appliance functions despite a malfunction. You must however inform your customer service team of the problem in all cases!

Please note:

• Cooking times can be somewhat longer than those you are accustomed to from previous experience.

• Please carefully monitor the cooking process and the state of your product as it cooks.

Operating instructions for emergency operation

When the appliance is in error mode: – the buzzer will sound – display of an error code, e. g. E 01

1. Press the

STOP

START

button. (This confirms the error). The programmes which can be selected will be indicated by flashing. You can then proceed as normal.

2. Select a programme by pressing the corresponding button (locked programmes will not respond to buttons being pressed).

3. Set operating information (as described under the individual programmes). Depending upon the error, only limited operation will be possible (e. g. in temperature selection).

4. To start, press the

STOP

START

button.

5. When the cooking time has elapsed, press the

STOP

START

button.

6. When the error has been rectified, the appliance will automatically switch back to normal operation:

– the error number will no longer be

displayed,

– the back lighting/function display of

the programme buttons will not be flashing,

– the buttons will react normally when

they are pressed.

Page 55

What to do if…

- 56 -

The oven will operate if these errors occur

Error

Message

in the display

OES Steaming

Superheated

steam

Convection Regeneration

Cook &

Hold

Delta-T

E01 Not enough water X - -

up to

180°C

- X X

E02 Elec. temp. too high X X up to 140°C

up to

140°C

up to 140°C

up to

140°C

up to

140°C

E04

Electric fan malfunction

X X up to 140°C

up to

140°C

up to 140°C

up to

140°C

up to

140°C

E11

Excessive oven temperature

- - - - - - -

E15

Excessive temperature of condenser

X - -

up to

180°C

- X X

E33 Core temp. fault X X X X X X X E36

Condenser sensor failure

X X

up to 180°C

up to

180°C

up to 180°C

X2)

E 29

Sensor earth connection

- - - - - - E80 ID error - - - - - - E81

Programme memory error

X X X X X X X

E82

Working parameter error

X X X X X X X

E83 Algo. error X X X X X X X E89 I2C error X X X X X X X

X Operation possible – Operation not possible

1) Injection of water into the condenser constantly activated (higher water consumption)

Page 56

Index

- 57 -

Operation

Accessories 13 Append step 49

Button lock 42

Change cooking recipe 48 Cleaning 51 Convection 23 Cook & Hold 29 Cookbook index 31 Cookbook 44 Cooking plan 44 Cooking recipe 46 Copy cooking recipe 48 Core temperature measurement 37 Crisp

&Tasty

(Demoisturisation) 40

Date 18 Default setting 19 Delete cooking recipe 48 Delete step 48 Delta-T cooking 28

Demoisturisation 40 E

Emergency operation 55 Error messages 53,54 Extra functions 39

F G H I

Insert step 48 Integrating buzzer tone 47 Integrating pre-heating 46

J K L

Language 53

Maintenance 51 Maintenance 51 Manual addition of moisture 43 Memo setting 19

Network address 31 New cooking recipe 46

O P

Pre-heating 41 Pre-select start time 39 Press

&Go (symbol) 50

Programme lock 42

Q R

Recording 45 Regeneration 36

Safety instructions 7 Semi-automatic cleaning 52 Setup 17 Signal tone 17 Steaming 32 Superheated steam 33 Symbols 50

Temperature display 19 Time 18 Transferring a cooking plan 45 Tray Timer 41 Troubleshooting 53,54

U V

Volume 17

W X Y Z

Page 57

Index

- 58 -

Cooking recipes for foodstuffs

Apple strudel 37 Asparagus 31

Baguette 37 Baked ham 33 Beef fillet 35 Beef pot roast 33 Boiled ham 33 Boiled sausage 35 Buns 37

Cabbage roulades 33 Cabbage 31 Cabbage 31 Carrots 31 Cauliflower 31

Cheese Nuggets 38

Cheesecake 37

Chicken fingers 38

Chicken pieces 36 Chicken sticks 38 Chicken wings 38 Chicken, whole 36

Chips (French fries) 38 Cordon bleu 35

Crayfish 32 Crème caramel 37 Crème royal 37 Croissants 37

Cubes 38

Cured pork (Kassler) 35 D Dim Sum 38

Duck 36

Dumplings 31 E

Egg garnish “Royale” 31

Eggs, boiled 31 F

Fish dumplings 32

Fish fillet, breaded 32

Fish terrine 32

Frankfurters 35

Fruit flans 37

Goose 36

H I J

Jacket potatoes 31

Knuckle of veal 33

Leg of boar 36 Leg of hare 36

Leg of lamb 33 Leg of venison 36 Lobster 32

Madeira cake 37 Meat kebab 35 Meat loaf 33

Minced meat loaf 35

Mixed-flour bread 37

Mussels 32

N O P Pasta 31

Peppers, stuffed 33 Plaice 32 Pork fillet 35 Pork hock 33 Potatoes 31 Prawns 32 Pretzels 37 Puff pastry 37 Pulses 31

Q R

Rice

Basmati 31 Long grain 31 Short-grain 31 Sushi 38

Rack of lamb 35 Rissoles 35 Roast beef 33 Roast pork 33

Page 58

Index

- 59 -

Rolls 37

Roulade 33

Rump steak 35

Saddle of hare 36

Salmon 32

Samosas 38

Sausages in jars 35

Sausages 35

Shortcrust pastry 37

Shrimp roll 38

Side dishes 31

Sliced liver 35

Sole 32

Sponge 37

Spring rolls 38

Terrines 32 Tinned sausage 35

Tray bake 37

Trout 32

Turkey escalope 35

Turkey, breast 36

Turnips 31

U V

Veal sausage 35

Vegetable bake 31

Vegetable tempura 38

Vegetables 31

Venison joint 36

Waffles 38

X Y

Yeast plait 37

Page 59

CONVOTHERM mini OES 6.06

New technical developments, changes and errors excepted.

Enodis

Artikelnummer: 7016470 / 08/2006

Convotherm mini OES 6.06 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual