Convotherm OSC, OSG, OSP Operator's Manual

CONVOTHERM nOperator’s Manual

CONVOTHERMlHandbuch

CONVOTHERM OSC
CONVOTHERM OSP
CONVOTHERM OSG

You have decided in favour of a CONVOTHERM.
Many thanks for your faith.

Your new CONVOTHERM combi steamer represents an exemplary combination
of simple operation and handling with a high and reproducible quality of your
meals.

You will feel the satisfaction of your guests, because you can be sure of the
top quality of your menu with your CONVOTHERM.Time and time again.

In order to ensure this from the outset, this handbook aims to give you all the
necessary tips and information for perfect production of your meals.

CONVOTHERM guarantees the perfect function of your combi steamer.

We offer you:

■ 1 year manufacturer's guarantee of freedom from flaws; 18 months

guarantee on the electronic board.

■ On request, an introductory cooking course on your premises with sample

cooking of your choice.

■ Our applications advisory hotline [phone] - 0 for all your

questions related to your CONVOTHERM.

■ Continuously updated information, a discussion forum for all questions

related to the CONVOTHERM, and international recipes for downloading
on our homepage www.convotherm.com

■ The CONVOTHERM service telephone can be contacted around the clock.

Call +49(0)88 47/67 - 0 for the latest service number.

■ Rapid spare parts service, on request by express shipment.

We wish you every pleasure in working with your CONVOTHERM and satisfied
guests at all times.

Your CONVOTHERM Elektrogeräte GmbH

This handbook describes the largest possible scope of features of our combi steamers planned at
the time of going to print. Not all these features are available as standard. Some of the features
mentioned are available as options only for certain models. Errors and technical modifications
reserved.

4

1. Caution: Steam!

When opening the cooking chamber door, proceed as follows: First open the
door only slightly and wait a few seconds, then open the door slowly all the
way. A running cooking programme will be continued automatically when the
door is closed.

Depending on the selected cooking temperature, high temperatures can build
up, particularly on the cooking vessels, trays and on the inside of the door. We
recommend the wearing of protective gloves.

2. Before using the hand shower, isolate the CONVOTHERM!

Caution: The hand shower may only be used for cleaning the cooking
chamber!

3. Carry out cleaning and service work only on the cold
oven!
Do not use the hand shower in the hot cooking chamber!

Allow the CONVOTHERM to cool down to below 60°C.

4. Regular cleaning inside and outside after daily use
will guarantee you many years of pleasure with
your CONVOTHERM!

As a unique service to our customers, we supply a cleaning set with two

0.5 l sample bottles with every new oven. On request, we will naturally
be glad to supply you with the original CONVOTHERM cleaning agents
later, too.

Use only original CONVOTHERM cleaning agents CONVOClean or
CONVOClean forte (do not use aggressive or highly alkaline cleaning or

scouring agents). Damage caused by incorrect cleaning is not covered by
the guarantee!

Please be sure to observe the safety instructions on the labels and
safety data sheets of the cleaning agents!

5. Do not use high-pressure cleaners or water sprays to clean
the inside and outside of your CONVOTHERM!

6. Do not handle containers with liquids or with foods which
liquefy during cooking above eye level.
Caution! Risk of scalding!

7. Intended use

CONVOTHERM combi steamers may only be used for steaming, braising,
cooking, roasting, stewing, baking, gratinating, grilling, pressure cooking,
low-temperature cooking, regenerating and defrosting of foodstuffs!

These combi steamers are not good for:
– being used in toxic or explosive atmosphere,
– cooking of closed receptacles, if they are not suited for that.

Important Safety Instructions

5

Contents

Important safety instructions 4

Product overview 6

Operating elements and their function 7

CONVOTHERM OSC, CONVOTHERM OSP and OSG

Cooking with the CONVOTHERM 10

Steaming, Superheated steam, Convection, Regeneration, Core
temperature control, Delta-T, Cook & Hold, Auxiliary functions

Practical tips 22

Steaming, Superheated steam, Convection, Regeneration, Core
temperature control, CONVOTHERM cookbook

Cooking tables:
Vegetables and side dishes, Fish and crustaceans, Meat and
sausages, Game and poultry, Bakeries and desserts

CONVOTHERM cookbook 42

Working with cooking ideas,Working with the cookbook, Editing of
recipes in the cookbook, Working with the Pictogram Control

Set up 48

Daily service and care 52

What if ... 55

Accessories 58

Control panel CONVOTHERM OSC front jacket flap

Control panel CONVOTHERM OSP and OSG back jacket flap

6

Product Overview

Table top models

CONVOTHERM OSC 6.10
CONVOTHERM OSP 6.10
CONVOTHERM OSG 6.10
Table top models for 6 x 1/1 GN shelves

CONVOTHERM OSC 10.10
CONVOTHERM OSP 10.10
CONVOTHERM OSG 10.10
Table top models for 10 x 1/1 GN shelves

CONVOTHERM OSC 10.20
CONVOTHERM OSP 10.20
Table top models for 20 x 1/1 GN shelves
or 10 x 2/1 GN shelves

Floor models

CONVOTHERM OSC 12.20
CONVOTHERM OSP 12.20
CONVOTHERM OSG 12.20
Floor models for 24 x 1/1 GN shelves
or 12 x 2/1 GN shelves

CONVOTHERM OSC 20.10
CONVOTHERM OSP 20.10
Floor models for 20 x 1/1 GN shelves

CONVOTHERM OSC 20.20
CONVOTHERM OSP 20.20
CONVOTHERM OSG 20.20
Floor models for 40 x 1/1 GN shelves
or 20 x 2/1 GN shelves

Note: The illustrations show the standard version of the CONVOTHERM OSP.
The CONVOTHERM OSC and CONVOTHERM OSG steamers differ slightly in individual features.

7

HeadlineOperating elements and their function

OSC

CONVOTHERM OSC

Switching the CONVOTHERM ON/OFF (1)

■ Cooking chamber light comes on or

goes out

■ Automatic filling of the steam

generator

Cooking programme ‘Steaming’ (2)

■ Automatic steaming at 100°C

Cooking programme ‘Superheated
steam’ (3)

■

The cooking chamber temperature can be
infinitely varied between 100°C and 250°C

■ The right amount of steam is injected

automatically

Cooking programme ‘Convection’ (4)

■

The cooking chamber temperature can be
infinitely varied between 50°C and 250°C

Start / Stop (6)

■ Start the cooking programmes

■ Stop:

– Stop the active cooking programme
– Confirm the finish of the cooking

programme when the buzzer sounds

– Quit Mr.C functions (Escape)

Mr.C (8)

■ Setup of the CONVOTHERM

■ Set auxiliary functions

■ Call up the ‘Help’ functions

Function and operating displays

■ Light up when the selected function or

operating programme is active

Reduced fan speed (12)
Operating display (13)

Display (17)

■ Displays in Normal mode:

– Time in standby
– Set cooking chamber temperature
– Set or actual cooking time
–

Set or actual core temperature (option)

■ Display of Mr.C functions

– Selection lists for Mr.C special functions
– Help

Cooking chamber temperature (18)

■ Set the required cooking chamber tem-

perature

■ Read off the actual or set cooking

chamber temperature

Cooking time (19)

■ Set the cooking time from 1 minute to

180 minutes

■ Read off the actual or set cooking time

Core temperature (option) (20)

■ Set the required core temperature

■ Read off the actual or set core tempera-

ture

Scroll left or scroll right (21/22)

■ Operating functions in Normal mode:

– Function as for the setting switch

■ Operation of special function

– Set reduced fan speed

Digital dial (23)

■ Setting possibilities in Normal mode:

– Cooking chamber temperature
– Cooking time
– Core temperature

■ Selection of Mr.C functions

Fault message lights up to signal low
water (27)

Note

Magnetic door switch:

If you open the cooking chamber door during the
programme, the magnetic door switch automatical­ly interrupts the cooking programme.The cooking
time does not continue to run. The CONVOTHERM
automatically restarts the cooking programme
when the cooking chamber door is closed.

If you open the cooking chamber door at the
end of the cooking programme when the buzzer
sounds, the buzzer stops automatically.

8

OSP/OSG

Operating elements and their function

CONVOTHERM OSP
CONVOTHERM OSG

Switching the CONVOTHERM ON/OFF (1)

■ The CONVOTHERM goes into standby

mode:
– Cooking chamber light comes on
– Automatic filling and heating of the

steam generator

– Automatic date-controlled steam

generator flushing, on request

Cooking programme ‘Steaming’ (2)

■

The cooking chamber temperature can be
infinitely varied between 30°C and 120 °C
– Automatic steaming at 100°C
– Bio-steaming between 30°C and 99 °C;
– Quick steaming between 101°C and

120°C.

Cooking programme ‘Superheated steam’(3)

■

The cooking chamber temperature can be
infinitely varied between 100°C and 250

°C

■ The right amount of steam is injected

automatically.

Cooking programme ‘Convection’ (4)

■

The cooking chamber temperature can be
infinitely varied between 30°C and 250°C

Cooking programme ‘Regeneration’ (5)

■

The cooking chamber temperature can be
infinitely varied between120°C and 160°C

■ The right amount of steam is injected

automatically

Start/Stop (6)

■ Start the cooking programmes, cooking

ideas and cooking recipes from the
cookbook

■ Stop:

– Stop the active cooking programme
– Confirm the finish of the cooking pro-

gramme when the buzzer sounds and
the CLOSED SYSTEM symbol has gone
out

– Quit Mr.C functions (Escape)

Cookbook (7)

■ Call up and quit cookbook

■ A list of stored cooking recipes appears

in the display

Mr.C (8)

■ Setup of the CONVOTHERM

■ Set auxiliary functions

■ Call up a variety of ‘Help’ functions

Editing/writing (9)

■ Create, edit, copy and delete cooking

recipes

Function and operating displays:

■ Light up when the selected function or

operating programme is active:

Reduced power (10)
Reduced fan speed (12)
Operating display (13)
Key lock (14)
Demoisturising (15)
Programme protection (16)

Display (17)

■ Displays in Normal mode:

– Date and time in standby
–

Set or actual cooking chamber temperature
– Set or actual cooking time
– Set or actual core temperature

■ Displays in programming mode:

– Starting time preselection
– Cooking recipes and memory numbers

of the cooking recipes
– Number of steps and current step of a

cooking idea or cooking recipe
– List of the cooking recipes in the

cookbook
– Selection menu for Mr.C special

functions
– Editing and help functions

9

OSP/OSG

Operating elements and their function

Cooking chamber temperature (18)

■ Set the required cooking chamber

temperature

■ Read off the actual or set cooking

chamber temperature

Cooking time (19)

■ Set the cooking time from 1 minute to

9h 59 min or continuous mode (> 9:59)

■ Read off the actual or set cooking time

■ Call up the starting time preselection

■ Read off the expired cooking time with

core temperature measurement

Core temperature (option with OSG) (20)

■ Setting the required core temperature

■

Read off the actual or set core temperature

■ Read off the actual core temperature

during cooking time mode

Scroll left or scroll right (21/22)

■ Operating functions in Normal mode:

– Function as for the setting switch

■ Operating function in Programming

mode:
– One step forward or back (scroll)

Digital dial (23)

■ Setting possibilities in Normal mode:

– Cooking chamber temperature
– Cooking time
– Core temperature

■ Input possibilities in Programming

mode:
– Programme number
– Programme name

■ Selection of the Mr.C functions and edit-

ing functions as well as the list entries
in the cookbook

Pictogram control with LED (24)

■ Start stored cooking recipes directly

■ LED alongside key lights up when the

corresponding cooking recipe is started

Clima display (25)

■ CLOSED SYSTEM lights up when the

CONVOTHERM is started

■ The red display pulses during active

cooking chamber heating

■ The blue display pulses during steam

injection

■ Only the red display is lit during

demoisturising

Demoisturising key (middle) for
CONVOTHERM OSP (26)

■ Activate and deactivate demoisturising

Note

Magnetic door switch

If you open the cooking chamber door during the
programme, the magnetic door switch automatically
interrupts the cooking programme.The cooking time
does not continue to run. The CONVOTHERM auto­matically restarts the cooking programme when the
cooking chamber door is closed.

If you open the cooking chamber door at the
end of the cooking programme when the buzzer
sounds, the buzzer stops automatically.

10

Steaming

OSC

Operating Instructions OSC

With the cooking programme ‘Steaming’ you can
e.g. cook, steam, blanche and preserve.

Proceed as follows:

1. Switch on the CONVOTHERM with the key

2. Press key R The default settings appear on
the display.

Press key to start immediately.
or:

3. Press key

R The cooking time appears on

the display. Set the desired cooking time with
the dial or the keys and .

(Core temperature option, see OSP and
OSG)

4. Press key

R The cooking programme

‘Steaming’ is started. ‘100°C’ and the remaining
cooking time appear on the display.

5. To change the set values during operation, press
key and correct the values.

6. Read off the set cooking time by pressing key

once.

7. When the cooking time has expired, the buzzer
sounds and the cooking programme is termina­ted. Press key or open the door.

Operating Instructions OSP and OSG

With the cooking programme ‘Steaming’ you can
automatically steam, bio-steam, quick-steam,
i.e. cook, steam, blanche, poach and preserve.

Proceed as follows:

1. Switch on the CONVOTHERM with the key .

2. Press key

R 100°C and the last selected

cooking time or the default settings for
automatic steaming appear on the display.

Press key to start immediately.
or:

3. Press key

R The cooking chamber

temperature appears on the display. Set the
desired cooking temperature with the dial
or the keys and :

Bio-steaming 30°C to 99°C
Automatic steaming 100°C
Quick-steaming 101°C to 120°C.

4. Cooking time or core temperature mode:

■ Cooking time:

Press key

R Set the desired cooking

time or continuous operation (> 9:59).

■ Core temperature:

Press key

R Set the desired core

temperature.

5. Press key

R The cooking programme is

started. The set cooking chamber temperature
and the remaining cooking time or actual core
temperature are shown on the display.

6. To change the set values during operation, press
keys and correct the values.

7.

Read off the actual cooking chamber temperature,
set cooking time or set core temperature by
pressing the corresponding key once or twice.

8. When the cooking time has expired or the set
core temperature is reached, the buzzer sounds
and the cooking programme is terminated.
Press key or open the door.

Mr.C recommends:
Application examples and cooking recommen­dations can be found in section “Practical tips”.

OSP/OSG

Cooking with the CONVOTHERM

11

Superheated steam

Operating Instructions OSC

Proceed as follows:

1. Switch on the CONVOTHERM with the key .

2. Press key

R The default settings for

superheated steam appear on the display.
Press key to start immediately with the

displayed values.
or:

3. Press key

R The cooking chamber

temperature appears on the display. Set the
desired cooking chamber temperature between
100°C and 250°C with the dial or the keys

and .

4. Press key

R Set the desired cooking time.

Core temperature option, see OSP and
OSG)

5. Press key

R The cooking programme

‘Superheated steam’ is started. The set
cooking chamber temperature and remaining
cooking time appear on the display.

6. To change the set values during operation,
press keys and correct the values.

7. Read off the set cooking time by pressing
key once.

8. When the cooking time has expired, the buzzer
sounds and the cooking programme is termina­ted. Press key or open the door.

Operating Instructions OSP and OSG

Proceed as follows:

1. Switch on the CONVOTHERM with the key .

2. Press key

R The last set values or the de-

fault settings for superheated steaming appear
on the display.

Press key to start immediately with the dis­played values.
or:

3. Press key

R The cooking chamber

temperature appears on the display. Set the
desired cooking chamber temperature between
100°C and 250°C with the dial or the keys

and .

4. Cooking time or core temperature mode:

■ Cooking time:

Press key

R Set the desired cooking

time or continuous operation (> 9:59).

■ Core temperature:

Press key

R Set the desired core tem-

perature.

5.

Press key R The cooking programme ‘Super­heated steam’ is started. The set cooking cham­ber temperature and remaining cooking time or
the actual core temperature appear on the dis­play.

6. To change the set values during operation, press
keys and correct the values.

7.

Read off the actual cooking chamber temperatu­re, set cooking time or set core temperature by
pressing the corresponding key once or twice.

8. When the cooking time has expired or the set
core temperature is reached, the buzzer sounds
and the cooking programme is terminated.
Press key or open the door.

Note

To check the current core temperature during coo­king time mode, press key and hold depressed.

At the same time, press key . The current core
temperature is shown at the top of the display.

OSP/OSGOSC

Cooking with the CONVOTHERM

Use the cooking programme ‘Superheated steam’ to roast
your large roasts and bake your cakes.

Mr.C recommends:
Application examples and cooking recommen­dations can be found in section “Practical tips”.

Mr.C recommends:
Application examples and cooking recommen­dations can be found in section “Practical tips”.

12

Convection

OSC

Operating Instructions OSC

Proceed as follows:

1. Switch on the CONVOTHERM with the key .

2. Press key

R The default settings for

convection appear on the display.
Press key to start immediately.

or

3. Press key

R The cooking chamber

temperature appears on the display. Set the
desired cooking chamber temperature between
50°C and 250°C with the dial or the keys

and .

4. Press key

R Set the desired cooking time.

(Core temperature option, see OSP and
OSG)

5. Press key

R The cooking programme

‘Convection’ is started. The set cooking chamber
temperature and remaining cooking time
appear on the display.

6. To change the set values during operation,
press keys and correct the values.

7. Read off the set cooking time by pressing
key once.

8. When the cooking time has expired, the buzzer
sounds and the cooking programme is termina­ted. To cancel the buzzer, press key or open
the door.

Operating Instructions OSP and OSG

Proceed as follows:

1. Switch on the CONVOTHERM with the key .

2. Press key

R The last set values or the

default settings for convection appear on the
display.

Press key to start immediately.
or

3. Press key

R The cooking chamber

temperature appears on the display. Set the
desired cooking chamber temperature between
30°C and 250°C with the dial or the keys

and .

4. Cooking time or core temperature mode:

■ Cooking time:

Press key

R Set the desired cooking

time or continuous operation (> 9:59).

■ Core temperature: Press key R Set the

desired core temperature (see also ‘Core
temperature’ in the operating manual).

5. Press key

R The cooking programme

‘Convection’ is started. The set cooking chamber
temperature and remaining cooking time or
actual core temperature appear on the display.

6. To change the set values during operation, press
keys and correct the values. .

7.

Read off the actual cooking chamber temperatu­re, set cooking time or set core temperature by
pressing the corresponding key once or twice.

8. When the cooking time has expired or the set
core temperature is reached, the buzzer sounds,
the CLOSED SYSTEM display goes out and the
cooking programme is terminated. To cancel the
buzzer, press key or open the door.

Note

To check the current core temperature, press
key and hold depressed.At the same time,

press key . The current core temperature is
shown at the top of the display.

The cooking programme ‘Convection’ is suitable for all roasts and cakes or
pastries which require no moisture.

OSP/OSG

Cooking with the CONVOTHERM

13

Regeneration

Operating Instructions OSP and OSG

Proceed as follows:

1. Switch on the CONVOTHERM with the key .

2. Press key

R The last set values or the

default settings for regeneration appear on the
display.

Press key to start immediately.
or

3. Press key

R The cooking chamber

temperature appears on the display. Set the
desired cooking chamber temperature between
120°C and 160°C with the dial or the keys

and .

4. Press key

R Set the desired regeneration

time or continuous operation.

5. Press key

R The cooking programme

‘Regeneration’ starts.The set cooking chamber
temperature and remaining regeneration time
appear on the display.

6. To change the set values during operation, press
keys and correct the values.

7. Read off the actual cooking chamber tempera­ture and set regeneration time by pressing the
corresponding key once or twice.

8. When the cooking time has expired, the buzzer
sounds and regeneration is terminated. Press
key or open the door.

OSP/OSG

Cooking with the CONVOTHERM

Using this cooking programme you regenerate portioned food served on
plates or platters within a very short time.

Mr.C recommends:

■ Preheating is particularly important during rege-

neration. Only then will you produce optimally
regenerated meals.

■ Further Application examples can be found

in the section "Practical tips".

14

Core Temperature Control

OSC/OSP/OSG

Cooking with the CONVOTHERM

Operating Instructions

Proceed as follows:

1. Switch on the CONVOTHERM with the key .

2. Insert the core temperature probe through the
middle of the food.

3. Select the desired cooking programme

.

4. Press key

R The cooking chamber tempe-

rature appears on the display. Set the desired
cooking chamber temperature with the dial or
the keys and .

5. Press key

R Set the desired core tempera-

ture.

6. Press key

R The selected cooking

programme is started. The set cooking chamber
temperature and actual core temperature
appear on the display.

7. To change the set values during operation, press
keys and correct the values.

8. Read off the actual cooking chamber temperatu­re (for OSP and OSG) and set core temperature
by pressing the corresponding key once or
twice.

9. When the set core temperature is reached, the
buzzer sounds and the cooking programme is
terminated. Press key or open the door.

Note

■ To check the expired cooking time, press key

and hold depressed. At the same time,

press key . The expired time is shown at the
top of the display for OSP and OSG.

■ To check the current core temperature in

cooking time mode, press key and hold
depressed.

At the same time, press key for

OSP and OSG.

Core temperature control is particularly to be
recommended during cooking of slow roasting meats.

Mr.C recommends:
Application examples and cooking recommen­dations can be found in section “Practical tips”.

15

Delta-T

Operating Instructions OSP and OSG

1. Switch on the CONVOTHERM with the key .

2. Press key

R Various possible selections

appear on the display. Select ‘Delta-T ‘
using the dial or the keys and

confirm by pressing the key .

3. Confirm ‘Yes’ by pressing the key .

4. Press key

R Set the desired Delta-T

temperature with the dial or the keys

and .

5. Press key

R Set the desired core

temperature.

6. Press key

R Delta-T is started. The Delta-T

temperature and the actual core temperature
appear on the display.

7. When the set core temperature is reached, the
buzzer sounds and Delta-T is stopped. Press key

or open the door.

Your benefits

You cook large roasts particularly gently.They
remain succulent and tender.

Points to note

The higher the Delta-T temperature, the higher the
weight loss, but also the more intensive the brow­ning of the food.

Mr.C recommends:

Delta-T helps you to make excellent use of off­peak periods. Use the starting time preselection.

For Delta-T cooking you have to work with core temperature control since with
this cooking programme, the cooking chamber temperature increases in relation
to the measured core temperature. The cooking chamber temperature is always
the selected Delta-T temperature higher than the actual core temperature.

Large roasts

Core
temperature

Roast beef

∆T 50 – 55 °C

48 – 58°C

Fillet of beef

∆T 50 – 60 °C

50 – 60°C

Roast veal

∆T 50 – 70 °C

78°C

Boiled ham

∆T 50 – 60 °C

78°C

Roast pork

∆T 50 – 70 °C

78°C

Delta-T
temperature

OSP/OSG

Cooking with the CONVOTHERM

and

Temperature

Time

Cooking
chamber
temperature

Core
temperature

Core temperature
reached

Start

∆T= Difference between cooking chamber
temperature and core temperature

∆T

16

Cook & Hold

Cooking with the CONVOTHERM

Operating instructions OSP and OSG

1. Press key R Possible selections appear on
the display. Select ‘New cooking recipe’ using
the dial or the keys and and confirm by

pressing the key .

2. For the further procedure in the Cook phase and
for input of the recipe name, please refer to the
CONVOTHERM cookbook.

3. To enter the Hold phase, press while the
cooking programme keys are flashing

R

Various selection possibilities appear on the
display. Select using the dial or the keys

and and confirm by pressing the key

again.

4. Confirm ‘Yes’ by pressing the key .

5. Press key

R Set the desired Hold

temperature and press key to confirm.

Your benefits

■

During the Cook phase, the meat is cooked very
gently with ‘Convection

’

or ‘Superheated steam’.

■ In the Hold phase, the product is finished extre-

mely gently.

Points to note

■ In the Cook phase, a temperature range of

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

■ The switching over point into the Hold phase

depends on the charge size, the type of meat
and the size of the piece of meat.

■ Select the desired final core temperature as

Hold temperature so that no overcooking is
possible.

Mr.C recommends:

You can prepare food during off-peak periods as
normal, load the CONVOTHERM and start the
Cook & Hold programme long before you need the
finished meals.

During Cook & Hold, a Cook phase is followed by a Hold phase.
The steamer switches automatically from the Cook phase to the Hold phase
when the set core temperature is reached (see diagram below).

Cook-Phase

Temperature

Time

Maximum
hold time

Hold-Phase

Cooking
chamber
temperature

Core
temperature

Ready for servingSwitching over point

vfrom cook to hold

Cooking chamber
preheated

Start

Desired core
temperature

= Hold
temperature

holdfinish

Large roasts

Roast beef

(roast size approx. 2 kg)

Cooking programme

Convection
Cook & Hold

Cooking chamber
temperature

130 –160°C

C &H 50°C

Core temperature

20°C

Information

2-step cooking
programme

Pork ham

(roast size approx. 3 kg)

Convection
Cook & Hold

130°C

C & H 75 °C

55 – 60°C

2-step cooking
programme

OSP/OSG

17

Auxiliary functions

Note

If you wish to quit the function prematurely, press
key . The pre-select start time is deleted.

OSP/OSG

Cooking with the CONVOTHERM

Pre-select start time

With the starting time preselection you determine
when the CONVOTHERM is to automatically start
the desired cooking programme, cooking idea or
cooking recipe.

Note that the cooling process of your foodstuffs is
interrupted by the starting time preselection.

Operating Instructions OSP and OSG

1. Press key and hold depressed.At the same
time, turn the dial

R The following times, for

example, appear on the display:

Explanation of the example

■ Top:Total cooking time (the value is displayed

only in cooking time mode)

■ Bottom left: The CONVOTHERM starts after

48 minutes (display in cooking time and core
temperature mode)

■ Bottom middle: Starting time 10:23 h (display

in cooking time and core temperature mode)

■ Bottom right: End of cooking time 11:23 h (dis-

play of the value only in cooking time mode)

2. Hold key depressed and at the same time
turn the setting switch to select the starting
time and end of cooking (cooking time mode
only).

3. The CONVOTHERM switches automatically
to the pre-select start time when key is
released.

4. To change the set pre-select start time, hold key

depressed and correct the value with the

dial.

5. When the starting time is reached, the selected
cooking programme is started automatically.

The CONVOTHERM offers further functions to help you optimise your
day-to-day work in the kitchen and the cooking process.

Mr.C recommends:

■ Use this auxiliary function to avoid bottlenecks

in production and preparation.

■ You can prepare food as normal, load the

CONVOTHERM, set the desired cooking pro­gramme and cooking time or the core tempera­ture long before the cooking process is to start.

18

OSP

Cooking with the CONVOTHERM

Mr.C recommends:

Use the demoisturising function for short roasts,
damp fruit cakes, moussaka, schnitzels,
gratinating of roasts and gratinées.

Mr.C recommends:

Always preheat sufficiently for baking and
regenerating and for short roasts to a tempe­rature of 20 – 30°C above the later set cooking
temperature.

Demoisturising

Use the demoisturising function for very moist
foodstuffs. Excess moisture is drawn out of the
cooking chamber and the product.

Operating Instructions OSP

1. Press the key in the Clima display R Demoistu­rising is activated. The blue display (in the Clima
display) goes out. The symbol lights up.

2. You can activate or deactivate the demoisturi­sing function at any time during cooking simply
by pressing the key in the Clima display.

Note

■ Demoisturising is possible only in the cooking

programmes ‘Convection’ and ‘Superheated
steam’.

■ Demoisturising can be combined at random

with further auxiliary functions.

■ Demoisturising is programmable, i.e. you can

include it in cooking recipes.

■ At the end of the cooking programme, the

CONVOTHERM automatically switches demoi­sturising back to the standard setting.

All further auxiliary functions are
activated via Mr.C.

■ Mr.C functions can be selected at any time

during cooking mode by pressing the key
and then be activated or deactivated.

■ Mr.C functions can be combined at random.

■ Mr.C functions (except ‘add moisture’) are

programmable, i.e. you can include them in
cooking recipes.

■ After finishing the cooking programme, the

CONVOTHERM automatically switches the
selected auxiliary function (except the key lock)
back to the standard setting.

■ You can quit the Mr.C selection menu again at

any time by pressing the key .

Preheating

The preheating programme allows you to preheat
the CONVOTHERM for the meal production.
This gives you optimum production reliability.

Operating Instructions OSP and OSG

1. Press key R Selection possibilities
appear on the display. Select ‘Preheating’
with the setting switch or keys and
and confirm by pressing key again.

2. Confirm ‘Yes’ with the key .

3. Press key

R Set the preheating

temperature.

4. Press key

R Set the preheating time.

5. Press key

R The CONVOTHERM starts the

preheating programme.

OSP/OSG

19

OSC/OSP

Reduced fan speed

With the reduced fan speed you decrease the flow
velocity in the cooking chamber.

Operating Instructions OSC (Option)

1. Press key R ‘Red’ and 0 appear on the
display. With the dial or the keys and ,

select ‘1’ for ‘Reduced fan speed’ and
confirm by pressing the key .

R The symbol lights up and the setpoints

for the selected cooking programme, cooking
idea or cooking recipe appear on the display.

2. Press key

R The CONVOTHERM starts with

reduced fan speed.

Operating Instructions OSP

1. Press key R Selection possibilities appear
on the display. With the dial or the keys and

, select ‘Reduced fan speed’ and

confirm by pressing the key .

2. Confirm ‘Yes’ with the key

R The symbol

lights up and the setpoints for the selected
cooking programme, cooking idea or cooking
recipe appear on the display.

3. Press key

R The CONVOTHERM starts with

reduced fan speed.

Mr.C recommends:

■ Use the reduced fan speed for flow-sensitive

products such as soufflés, meringues, biscuits,
cream puffs or puff pastry articles.

■ Use the reduced fan speed only with partial

loads.

Mr.C recommends:

■ Use reduced power for less delicate products

such as large roasts, for low-temperature coo­king, with small loads, for preheating and when
several consumers are in operation together.

■ Do not use reduced power for regeneration

due to the desired short cooking times.

Reduced power

In order to reduce the power consumption and to
relieve power peaks in the kitchen you can set the
CONVOTHERM to operate at reduced power.

Note that a reduced power can prolong the coo­king time of the foodstuffs.

Operating Instructions OSP

1. Press key R Selection possibilities
appear on the display. With the dial or the keys

and , select ‘Reduced power’ and

confirm by pressing the key .

2. Confirm ‘Yes’ with the key

R The symbol

lights up and the setpoints for the selected
cooking programme, cooking idea or cooking
recipe appear on the display.

3. Press key

R The CONVOTHERM starts with

reduced power.

Cooking with the CONVOTHERM

20

Mr.C recommends:

This lock allows you to prevent unauthorised
persons changing settings on the CONVOTHERM.
You can thus be sure that your meals are always a
complete success and that your guests are satis­fied.

You can use the key lock very effectively especially
for standardised convenience products.

Key lock

A large number of the keys on the CONVOTHERM
can be locked.

The following operating elements cannot be locked:

and the digital dial.

Operating Instructions OSP und OSG

Locking

1. Press key

R Selection possibilities

appear on the display. With the dial or the keys

and

,

select ‘Key lock’ and confirm

by pressing the key .

2. Confirm ‘Yes’ with the key .

3. Press the keys to be locked in turn. Locking and
unlocking is possible by pressing each of these
keys again.

R ‘Key locked’ or ‘Key unlocked’

appears on the display. The symbol lights
up as soon as at least one key is locked.

4. Press key

R The key lock is activated and

the setpoints of the selected cooking program­me appear on the display.

5. Press key

R The CONVOTHERM starts.

Unlocking

1. Press key

R Selection possibilities

appear on the display. With the dial or the keys

and

, select ‘Key lock

’ and confirm

by pressing the key .

2. Confirm ‘No’ with the key

R All the keys

are unlocked.

Add moisture

You can add moisture into the cooking chamber. A
steam jet is then generated.

Operating Instructions OSP und OSG

1. Press key R Selection possibilities
appear on the display. With the dial or the keys

and

, select ‘Add moisture

’

and

confirm by pressing the key

.

2. Confirm ‘Yes’ with the key

R The

CONVOTHERM generates a steam jet.

Note

Add moisture cannot be programmed, i.e. you
cannot include this auxiliary function in a cooking
recipe.

OSP/OSG

Cooking with the CONVOTHERM

21

OSP

Programme protection

(Precondition: Energy optimisation system installed
and connected on site)

If the CONVOTHERM is connected to an energy
optimisation system it is possible in critical phases
(during load peaks in the kitchen) that the power
supply from the energy optimisation system is inter­rupted. The programme protection automatically
prevents running cooking programmes from being
interrupted. The energy optimisation system regula­tes only the other connected appliances and has no
influence on the combi steamer.

Operating Instructions OSP

1. Press key R Selection possibilities
appear on the display. With the dial or the keys

and

, select ‘Programme protection

’

and confirm by pressing the key .

2. Confirm ‘Yes’ with the key R The symbol

lights up and the setpoints for the selected
cooking programme, cooking idea or cooking
recipe appear on the display.

3. Press key

R The CONVOTHERM starts with

programme protection. The energy optimisation
system cannot intervene in the active cooking
process.

Mr.C recommends:

■ Use barring of the energy optimisation system

when exact compliance with the preselected
cooking processes is critical for the quality of
the food, for example with delicate foodstuffs
with short cooking time or for regeneration.

■ In cooking recipes you can protect individual

cooking steps with the programme protection.
Then, for example, the energy optimisation
system intervenes only during the less critical
cooking phase and not during the browning
phase.

Cooking with the CONVOTHERM

22

Practical tips

Using the cooking programme ‘Steaming’ you
can automatically steam, bio-steam, quick-steam,
i.e. cook, steam, blanche, poach and preserve.

Automatic steaming with
cooking chamber temperatures of 100oC

Your benefits:

■ You get food with a strong colour, firm

consistency and intensive flavour.

■ Steaming is particularly gentle on vitamins and

minerals.

■ Flavours are not mixed when you steam

different foodstuffs such as vegetables and
fish together.

■ You need less herbs, fat and salt.

■ You work quickly because steam is available at

all times.

Mr.C recommends:

■ Rinse, butter and season vegetables

after steaming.

■ Use the stock to produce thickened

vegetables. Steam the vegetable in perforated

vessels and simply collect the stock in
unperforated containers placed underneath.

■ Steam long-grain rice in unperforated contai-

ners. For one part rice you need 1

1

/2 parts cold

water or cold juice for cooking.

■ Steam durum wheat noodles in unperforated

containers. For one part noodles you need at
least 5 parts cold water for cooking.

■ Place dumplings of all kinds on greased trays

for steaming. Cover immediately after cooking.
If they are not served straight away, keep warm
in starched water.

■ Sprinkle fine-grain salt on potatoes immedia-

tely before steaming and mix, or place into
salty water for 15 minutes before steaming.

Steaming

Points to note:

■ Perforated GN vessels with a depth of 65 mm

are particularly suitable for use when steaming.
These ensure short cooking times and prevent
food at the bottom of the vessel being over­cooked.

■ Be sure to break up lumps of frost in frozen

foods before cooking to ensure that everything
is ready at the same time.

■ If you steam different foodstuffs in one charge,

pay attention to the cooking times of each of
the foods.

■ During preserving, the cooking time depends

on the type of product, jar size and condition.
The CONVOTHERM is suitable for producing

1

/2 to 3/4 preserves. Please observe the normal

methods for preserving.

23

Practical tips

Bio-steaming with cooking chamber
temperatures between 30°C and 99°C
(OSP and OSG)

Your benefits:

■ Particularly gentle preparation of your food.

■ You reduce the weight loss from meat and

sausage while maintaining the optimum
flavour, aroma and colour.

■ You avoid burst skins during boiling or heating

sausages.

■ You achieve optimum food qualities with

delicate foodstuffs such as terrines, fancy foods,
flans, stuffed dumplings, creme caramel and
diet foods.

■ Well suited to the use of vacuum bags using

the pressure cooking process.

■ At a set cooking chamber temperature of less

than 100°C, the fan wheel simply ticks over.

■ Cooking at the exact set temperature ensures

that the proteins remain in the food and do not
run out.

Points to note:

■ Remember that the cooking time is longer than

when steaming at 100°C.

Mr.C recommends:

■ Allow balls of yeast, bread or pudding dough

to rise at a temperature setting of 32° C.

■ Swell cereals gently for health food preparati-

ons such as muesli.

■ You can make trout au bleu by dousing the

trout with vinegar or wine.

■ You can boil hams and sausages.

Quick-steaming with cooking chamber
temperatures between 101°C and 120°C
(OSP and OSG)

Your benefits:

■ Quick-steaming is primarily suitable for robust

foodstuffs such as boiled potatoes, beetroot,
root vegetables, legumes and cabbage.

■ The cooking times are approx. 10 % shorter

than when steaming at 100°C.

Points to note:

■ Set a cooking chamber temperature of between

105°C and 110°C for small loads and
between 110°C and 120°C for full loads.

Mr.C recommends:

■ Use GN vessels with lids for gentle regenera-

tion of pre-portioned foodstuffs with short
cooking times.

24

Practical tips

Superheated steam

Use the cooking programme ‘Superheated steam’
to roast your large roasts and bake your cakes and
pastries.

Your benefits:

■ With Superheated steam the right amount of

steam is injected automatically, i.e. the oven
climate is controlled automatically by the
CLOSED SYSTEM.

■ No need to select moisture values.

■ The foodstuffs do not dry out.

■ The best possible flavour and aroma of the

food is retained.

■ Foodstuffs are cooked very quickly with a

minimum of weight loss.

■ Flavours are not mixed when you steam

different foodstuffs together. Mixed loads are
possible at any time.

■ Breads and pastries rise perfectly during

baking.

■ The pores of large roasts close immediately due

to the injected steam so that frying on all sides
beforehand becomes superfluous.

■ Roasts with crackling do not have to be stea-

med separately before roasting because the
CONVOTHERM automatically injects steam at
the start of the cooking process.

■ You can open the CONVOTHERM at any time

because it always injects steam to create the
optimum cooking chamber atmosphere before
switching on the heating.

Points to note:

■ Preheat the CONVOTHERM for at least 10- 15

minutes at a temperature of 20 – 30°C above
the baking temperature before baking.

■ The higher the cooking chamber temperature,

the more intense the browning of the food –
and also the higher the weight loss.

■ The browning of foodstuffs starts from a

temperature setting of 120°C.

■ You should generally reduce the cooking

chamber temperature by 10-20 % compared
with traditional cooking methods.

Mr.C recommends:

■ Place the roasts on the shelf. This allows

the pores of the roasts to close on all
sides and you obtain an even roasting
result without having to turn the roasts.

■ To produce sauces and sauce

blends, place a tray under the shelves
with the roasts. Put bones, mixed vegetables
and herbs into the tray and top up gradually
with water or stock.

25

Practical tips

Convection

The cooking programme ‘Convection’ is suitable
for all roasts and cakes or pastries which require
no moisture.

Roasting or baking

Your benefits:

■ In Convection you can roast and bake food-

stuffs which require no moisture or which give
off moisture themselves.

■ You have a large capacity.

■ You achieve uniform cooking results.

■ You reduce the fat required by up to 95%

compared with conventional cooking methods.

Points to note:

■ Preheat the CONVOTHERM for at least 10-15

minutes at a temperature of 20-30°C above
the cooking temperature before cooking.

■ The higher the cooking chamber temperature,

the more intense the browning of the food –
and also the higher the weight loss.

Low-temperature cooking above
cooking chamber temperatures of 30°C

Your benefits:

■ Red meats are well suited to low-temperature

cooking.

■ Large roasts are cooked so gently that they lose

practically no weight.

■ In order that the surface of the food does not

dry out, the fan wheel only ticks over at
cooking chamber temperatures under 100°C.

Points to note:

■ The cooking chamber temperature should be

only a few degrees above the final core
temperature.

■ The higher the cooking chamber temperature,

the higher the roasting loss.

■ This cooking method does not produce a crust.

Mr.C recommends:

■ Use convenience products suitable for Combi

steamers for making breaded dishes.

Mr.C recommends:

■ You can keep prepared food warm for up

to two hours at a cooking chamber
temperature of 80°C with a slowly rotating
fan wheel without the surface drying out.

26

Using this cooking programme you regenerate
portioned food served on plates or platters within
a very short time.

Your benefits:

■ During regeneration you always have the

optimum oven climate, i.e. the right amount of
steam is injected automatically by the CLOSED
SYSTEM.

■ You produce the meals in quiet, off-peak

periods and present them on plates or platters.

■ No need to keep the meals warm – so there’s

no loss of quality.

■ The ready prepared meals do not dry out

during regeneration.

■ Neither pools of condensation nor dry edges

are formed on the plates.

■ During a banquet, you can regenerate any

number of plates at a time.

■ You load the banquet tray trolley easily from all

sides.

Points to note:

■ Always preheat the CONVOTHERM.

■ For preheating temperatures, regeneration

times and temperatures, please refer to the
table below.

■ After preheating, open the doors of the

CONVOTHERM only when the fan wheel has
come to a standstill and then load the
CONVOTHERM quickly with prepared plates or
platters. In this way the warm air remains
inside the CONVOTHERM.

■ Large, compact meal components such as

dumplings, roulades, soufflés take longer to
regenerate than, for example, slices of roast
meat, vegetables, rice, quartered or sliced
potatoes.

■ Distribute meal components uniformly and in

small portions on the plate.Avoid excessive
overlapping and different serving heights of the
components.

■ After regenerating, pour sauces onto the plates

using a sauce dispenser.

Mr.C recommends:

■ Place fish and meat on a base so that

it regenerates uniformly and does not
stick to the plate.

■ Preroast meat rare if it is to be medium after

regeneration.

■ Vegetables, rice and noodles should be but-

tered before regeneration.

■ Break up compact components before regene-

ration.

■ Use thermal blankets if the food has to be

transported longer distances. Place the thermal
blankets on the CONVOTHERM to preheat

before use.

■ At larger banquets, work with several ban-

quet tray trolleys.With thermal blankets you
can keep plates warm for up to 20 minutes.
During this time you can regenerate further
charges so that you can serve the meal to all
your guests at the same time.

■ Prepare sauces to be thickened slightly so that

they can absorb the remaining moisture from
fish and vegetables.

■

Store optimised regeneration times for standard
plates as regeneration recipes.This guarantees
smooth work during banquets or à la carte
meals.

Practical tips

Regeneration (OSP and OSG)

27

CONVOTHERM Regeneration

time

Plate capacity
with banquet
plate trolley
Plates up to 32cm

Preheating
temperature
with super­heated steam

Preheating
time

Regeneration
temperature

OSP 6.10 24 20 180°C 10 min 125-135°C 4-8 min

OSP 10.10 40 32 180°C 10 min 125-135°C 4- 8 min

OSP 10.20 50 – 250°C 20 min 135-140°C 6-10 min

OSP 12.20 60 60 250°C 20 min 135-140°C 6-10 min

OSP 20.10 80 76 250°C 20 min 135-140°C 6-10 min

OSP 20.20 100 114 250°C 20 min 135-140°C 6-10 min

OSG 6.10 12 – 200°C 15 min 125-135°C 4 -8 min

OSG 10.10 20 – 200°C 15 min 125-135°C 4-8 min

OSG 12.20 60 58 250°C 20 min 135-140°C 6-10 min

OSG 20.20 100 103 250°C 20 min 135-140°C 6-10 min

Guide values for preheating temperatures, regeneration times and temperatures
with full load

(regeneration time and temperature are dependent on the number of plates to be regenerated)

Plate capacity
with corrugated
regeneration grid
Plates up to 26cm

Practical tips

28

Core temperature control is to be recommended
during cooking of slow roasting meats.

Your benefits:

■ You cook your roasts perfectly, irrespective of

the size and weight – your guarantee for high
quality.

■ You don’t waste time and energy monitoring

and checking if the slow roasting meats are
ready.

■ You reduce the roasting losses by up to 50%

compared with conventional cooking methods.

■ The 4-point probe measures the temperatures

at several points along the probe tip and
automatically identifies the lowest measured
core temperature as the middle of the roast.
The 4-point probe prevents incorrect measure­ments and simplifies handling.

■ The CONVOTHERM PC-HACCP software uses

the core temperature measurement for
automatic acquisition and archiving of the
HACCP-relevant data.You should therefore
use this software.

■ Use the 4-point probe for documentation in a

temperature range from –5°C up to 150°C.

Degree of
cooking

Core
temperature

Pink, medium

Roasts not
completely
roasted through

48-52°C

Juicy

Roasts with a low
level of fat

60-65 °C

Juicy

Roasts with a
high level of fat

75-80 °C

Well-done

Meat fibres come
away from the
joint and tender

82-87 °C

Guide values for core temperatures

Description

Practical tips

Core Temperature Control

Points to note:

■ The 4-point probe must not be used for lifting

food out of the cooking chamber.

■ Insert the 4-point probe through the middle of

the roast.

■ When the buzzer sounds for the end of cooking,

remove the slow roasting meat from the
CONVOTHERM immediately in order to prevent
overcooking.

■ Note when selecting the final core temperature

that the temperature of slow roasting meats
rises by approx. 3° C after removal from the
CONVOTHERM.

■ The core temperature to be selected is greatly

dependent on the eating habits of your guests
and their demands on your cooking.

Mr.C recommends:

■ Refer to the table for core temperature

guide values.

29

The following cooking recipes optimised for the
CONVOTHERM are already stored for you in the
CONVOTHERM cookbook .

Cooking tables

The following pages contain cooking table for
different groups of foodstuffs and recommen­dations from Mr.C.

They are intended to help you get to know your
CONVOTHERM better.

In the cooking tables you will also find cooking
recipes for the above-mentioned foodstuffs for
CONVOTHERM OSC, CONVOTHERM OSP and
CONVOTHERM OSG.

The cooking times listed in the cooking tables are
guide values which can vary depending on the
eating habits, the type of cut, size and quality of
the foodstuffs.

The CONVOTHERM can, of course, be used to
prepare more than just the foodstuffs listed in
the cooking tables.

Practical tips

CONVOTHERM Cookbook (OSP and OSG)

1 Lasagne

2 Roast chicken

3 Chicken drumsticks

4 Meat loaf

5 Knuckles of pork

6 Roasts with crackling

7 Leg of lamb

8 Croissantes

9 Roast beef

10 Goose

11 Duck

12 Roast ham

13 Fruit pastry

30

Cooking
programme

Cooking chamber
temperature

Cooking time Core temperature

Noodles
(durum wheat)

Steam 100°C 10 – 14 min

Vegetables, fresh
Cauliflower, sprouts,
carrots, asparagus

Steam 100 °C 8 – 15 min

Vegetables, frozen
(large)

Steam 100 °C 15 – 20 min

Long-grain rice
Round-grain rice
Basmati rice

Steam 100 °C 20 – 25 min

Vegetables, frozen
(small)

Steam 100 °C 10 – 15 min

Tomatoes

Steam 100 °C 2 – 6 min

Potatoes
(quartered)

Steam 100 °C 25 – 35 min

Dumplings

Steam 100 °C 20 – 25 min

Eggs

Steam 100 °C 8 – 15 min

Cabbage
Potatoes in skins
Root vegetables

Steam 110 – 115 °C 25 – 30 min

Royale
Scrambled egg, frozen
Omelette, frozen

Steam 85 °C 20 – 25 min

Vegetable soufflé

Convection 130 – 150°C 40 – 60 min

Poaching

Baking

Mr.C recommends:

■ Caution

Always open the CONVOTHERM carefully.
The escaping steam can cause scalding!

■ Season

Rinse, butter and season vegetables after
steaming.

■ Thickened vegetables

Steam the vegetables in perforated vessels
and simply collect the stock in unperforated
containers placed underneath.

■ Asparagus

Boil asparagus with a high bitterness in the
asparagus stock in unperforated vessels.

■ Gratinées

Vegetables and filling side-dishes can be
gratinéed in the ‘Convection’ programme
at 230°C – 250°C for 2 –5 minutes.

■ Poaching of vegetables

Please note that the cooking times for vegeta­bles when poaching are longer than when
steaming.

Boiling

Steaming /
blanching

Practical tips

Vegetables
Filling side-dishes
gg dishes

20 x GN 1/1

OSC, OSP

20 trays

20 trays

90 – 100 kg

1.200 pieces

300 pieces

90 – 100 kg

90 – 100 kg

20 pieces
70 – 80 kg

50 – 60 kg

40 kg

40 kg

20.10

12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*

12 trays (GN 2/1)
24 trays (GN 1/1)

12 trays (GN 2/1)
24 trays (GN 1/1)

100 – 120 kg

1.440 pieces

360 pieces

100 – 120 kg

100 – 120 kg

100 – 120 kg

60 – 72 kg

48 kg

48 kg

12.20

31

Information 10 x GN 1/1

OSC, OSP, OSG

10 x GN 2/1
20 x GN 1/1
OSC, OSP

20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*

Use unperforated vessel
No need to stir, 1 parts noodles,
min. 5 parts cold salted water

Sliced, separated

Use unperforated vessel 1 part rice,

1.5 to 2 parts cold water or stock,
depending on the type of rice

Do not fill tray too tightly

Before cooking, place in salted

water for 15 minutes or sprinkle

with fine salt

Place on greased trays
Cover immediately after cooking

Tabletop models Floor models

No need to pierce
Soft after approx. 10 minutes
Hard after approx. 15 minutes

Steam vegetables before baking 6 trays

6 trays

25 – 30 kg

360 pieces

90 pieces

24 – 30 kg

25 – 30 kg

25 – 30 kg

15 – 18 kg

12 kg

12 kg

10 trays

10 trays

90 – 100 kg

600 pieces

150 pieces

45 – 50 kg

35 – 40 kg

90 – 100 kg

90 – 100 kg

25 – 30 kg

20 kg

20 kg

10 trays (GN 2/1)
20 trays (GN 1/1)

10 trays (GN 2/1)
20 trays (GN 1/1)

90 – 100 kg

1.200 pieces

300 pieces

90 – 100 kg

70 – 80 kg

90 – 100 kg

90 – 100 kg

50 – 60 kg

40 kg

40 kg

70 – 80 kg 88 – 100 kg

20 trays (GN2/1)
40 trays (GN 1/1)

180 – 200 kg

2.400 pieces

600 pieces

180 – 200 kg

140 – 150 kg

180 – 200 kg

180 – 200 kg

100 – 120 kg

80 kg

80 kg

6.10 10.10 10.20 20.20

6 x GN 1/1

OSC, OSP, OSG

■ Dough balls

Allow balls of yeast, bread or pudding dough
to rise at a temperature setting of 32° C

■ Cereals

Swell cereals gently for health food
preparations

*OSG: For the sizes CONVOTHERM OSG 12.20 and CONVOTHERM OSG 20.20, please reduce the charge sizes with weights

given in kg by approx. 10% (shelf spacing 60 mm).

■ Poaching in vacuum sachets

Please note that the cooking times for
poaching in vacuum sachets are longer than
for steaming.

■ Regeneration of vegetables and filling

side-dishes

Place cold foodstuffs on plates or platters
and regenerate with the cooking programme
‘Regeneration’ at 135°C for 5 minutes.
For quick regeneration, quick-steam cold
foodstuffs in covered GN vessels at 120°C.

20 trays (GN 2/1)
40 trays (GN 1/1)

Depending on the size of the tomatoes

Practical tips

32

Practical tips

Fish and crustaceans
Pressure cooking

Cooking
programme

Cooking chamber
temperature

Cooking time Core temperature

Trout
Place Sole, whole

Convection 220 – 240°C 12 – 15 min

Breaded fish fillet,
frozen

Convection 210 – 230°C 12 – 16 min

Lobster
Crayfish

Steam 100 °C ca. 12 min

Salmon steak or
salmon slices

Convection 210 – 230°C 6 – 12 min

Prawns

Convection 180 – 200°C 4 – 8 min

Mussels

Steam 96 °C 10 – 12 min

Trout

Steam 72 °C 12 – 15 min

Prawns

Steam 72 – 80 °C 4 – 8 min

Salmon slices

Steam 65 – 72 °C 4 – 8 min

Fish terrines

Steam 65 – 72 °C 60 – 70 min 60 – 65°C

Fish dumplings/Fish balls
Fish in cabbage leaf

Steam 72 °C 8 – 12 min

Trout in vacuum sachet

Steam 65 °C 18 –24 min

Steaming

Roasting

Terrines, fancy foods
in vacuum sachet

Steam 70 °C app. 2 hours 60 – 65°C

Mr.C recommends:

■ Caution

Always open the CONVOTHERM carefully.
The escaping steam can cause scalding!

■ Roasting with browning fat

When roasting in the CONVOTHERM you
achieve very good results with oils and
fats with low smoking point.

■ Roasting on enamelled trays or

coated/superpen trays

When roasting you achieve very good results
also on the under-side of the products using
these trays.

■ Roasting

Do not use deep GN vessels as roasts
otherwise do not brown uniformly.
Place roasts on the shelf.This allows the pores
of the roasts to close on all sides and you

Poaching

20 x GN 1/1

OSC, OSP

80 – 100 pieces

Ca. 800 pieces

40 – 60 pieces

200 – 240
pieces

80 – 100 pieces

60 – 80 pieces

100 – 120
pieces

40 – 60 pieces

40 – 60 pieces

20.10

12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*

96 – 120 pieces

Ca. 960 pieces

48 – 72 pieces

240 – 288
pieces

96 – 120 pieces

72 – 96 pieces

120 – 144
pieces

48 – 72 pieces

48 – 72 pieces

12.20

33

Practical tips

Information 10 x GN 1/1

OSC, OSP, OSG

10 x GN 2/1
20 x GN 1/1
OSC, OSP

20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*

Use every 2nd shelf

Use every 2nd shelf
Use non-stick tray

Use every 2nd shelf

Use every 2nd shelf

Use every 2nd shelf

Place trout on tray with underside
open

Tabletop models Floor models

Use every 2nd shelf

24 – 30 pieces

Ca. 240 pieces

12 – 15 pieces

60 – 72 pieces

24 – 30 pieces

18 – 24 pieces

30 – 36 pieces

12 – 15 pieces

40 – 50 pieces

Ca. 400 pieces

20 – 30 pieces

100 – 120
pieces

40 – 50 pieces

35 – 40 kg

30 – 40 pieces

50 – 60 pieces

20 – 30 pieces

80 – 100 pieces

Ca. 800 pieces

40 – 60 pieces

200 – 240
pieces

80 – 100 pieces

70 – 80 kg

60 – 80 pieces

100 – 120
pieces

40 – 60 pieces

70 – 80 kg 88 – 100 kg

Ca. 1.600 pieces

80 – 120 pieces

400 – 480
pieces

160 – 200
pieces

140 – 150 kg

120 – 160
pieces

200 – 240
pieces

80 – 120 pieces

Use every 2nd shelf 12 – 15 pieces 20 – 30 pieces 40 – 60 pieces 80 – 120 pieces

6.10 10.10 10.20 20.20

6 x GN 1/1

OSC, OSP, OSG

■ Banquet

For banquets, chill the food after cooking
and prepare on plates.

*OSG: For the sizes CONVOTHERM OSG 12.20 and CONVOTHERM OSG 20.20, please reduce the charge sizes with weights

given in kg by approx.10% (shelf spacing 60 mm).

obtain an even roasting result without having
to turn the roasts.

■ Sauces

Use the stock produced to enhance the sauces.
Place a tray under the shelves with the roasts.
Put bones, mixed vegetables and herbs into the
tray and top up gradually with water or stock.

■ Trout au bleu

Douse the trout with vinegar or wine.

160 – 200
pieces

Depending on the size of the prawns

Depending on the size of the lobster or crayfish

Depending on the size of the mussels

Depending on the size of the prawns

34

Meat and sausages
Large roasts

Cooking
programme

Cooking chamber
temperature

Cooking time Core

temperature

Neck of pork
Roast pork
Saddle of pork

Superheated steam 135 – 160 °C 80 – 90 min

approx.
75° C

Meat loaf, fresh roast 4 kg

Superheated steam

1. Steam

2. Convection

130 °C

1. 68°C

2. 180°C

70 – 90 min

65 – 68 °C

1. ap. 58° C

2. 68°C

Mince balls

Convection

140 – 160 °C

70 – 80 min

approx.
80 – 85 °C

Veal knuckle
Pork knuckle

Superheated steam 135 – 160°C 70 – 90 min

approx.
78° C

Leg of lamb
Roast lamb

Superheated steam 135 – 160 °C 60 – 70 min

approx.
62° C

Rolled veal
Roast veal

Superheated steam 135 – 145 °C 80 – 100 min

approx.
80 °C

Fillet of beef
Beef in puff pastry

Convection
Superheated steam

160 – 180 °C

20 – 25 min
35 – 40 min

50 – 55°C

Roast beef

Convection 135 – 160 °C 25 – 30 min 48 – 55°C

Baked ham

1 Steam
2 Convection

1. ap. 78 °C

2. 180°C

1. 60°C

2. 65°C

Stuffed cabbage
Filled peppers

Superheated steam 130 – 150 °C 60 – 70 min

Roulade
Braised beef

Superheated steam 130 – 145 °C

40 – 60 min
70 – 90 min

Boiled ham

Steam approx. 78°C per kg 70 min 65°C

Raosting

Poaching

Braising

Mr.C recommends:

■ Caution

Always open the CONVOTHERM carefully.The
escaping steam can cause scalding!

■ Cooking chamber temperature

Select a cooking chamber temperature lower
than for traditional methods.

■ Seasoning

Rub the seasoning well into large roasts so
that it is not flushed off.

■ Core temperature measurement

In general the best results are obtained with
the multipoint sensor. The roasting losses rise
significantly with every degree above the
necessary core temperature.

■ Roasting losses

The cooking programme ‘Hot steam’ minimises
the roasting losses.

■ Roasting

Place the roasts on a shelf so that they cook
evenly. Turning is not necessary.The meat can,
of course, also be cooked in an unperforated
vessel and the sauce prepared in the same
vessel.

Practical tips

12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*

360 pieces
88 – 100 kg

360 pieces

88 – 100 kg

88 – 100 kg

88 – 100 kg

88 – 100 kg

88 – 100 kg

24 pieces
88 – 100 kg

24 x 4 kg
trays

72 pieces
48 pieces

88 – 100 kg

12.20

35

Information 10 x GN 1/1

OSC, OSP, OSG

10 x GN 2/1
20 x GN 1/1
OSC, OSP

20 x GN 1/1

OSC, OSP

20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*

Press meat firmly into tray to avoid holes
Either hot steam 130° C
or 2-stage cooking recipe

Form into a block or pack in tray form
Cook on shelf

Cut crackling in slices

Coat pastry lightly with egg and
fry fillet slightly in advance. Please
preheat.

Coat lightly with mustard, cut top in
slices

Tabletop models Floor models

After steaming, cut crackling in slices
2-step cooking recipe

Please preheat
Unperforated vessel with or
without stock

Unperforated vessel, douse with sauce
after approx. 1/2 hour

Heating time depends on load

90 pieces
22 – 25 kg

90 pieces

22 – 25 kg

22 – 25 kg

22 – 25 kg

22 – 25 kg

22 – 25 kg

6 pieces
22 – 25 kg

8 x 4 kg
trays

18 pieces
12 pieces

22 – 25 kg

150 pieces
35 – 40 kg

150 pieces

35 – 40 kg

35 – 40 kg

35 – 40 kg

35 – 40 kg

35 – 40 kg

10 pieces
35 – 40 kg

12 x 4 kg t
rays

30 pieces
20 pieces

35 – 40 kg

300 pieces
70 – 80 kg

300 pieces

70 – 80 kg

70 – 80 kg

70 – 80 kg

70 – 80 kg

70 – 80 kg

20 pieces
70 – 80 kg

18 x 4 kg
trays

60 pieces
40 pieces

70 – 80 kg

300 pieces
70 – 80 kg

300 pieces

70 – 80 kg

70 – 80 kg

70 – 80 kg

70 – 80 kg

70 – 80 kg

20 pieces
70 – 80 kg

24 x 4 kg
trays

60 pieces
40 pieces

70 – 80 kg

600 pieces
140 – 150 kg

600 pieces

140 – 150 kg

140 – 150 kg

140 – 150 kg

140 – 150 kg

140 – 150 kg

40 pieces
140 – 150 kg

36 x 4 kg
trays

120 pieces

80 pieces

140 – 150 kg

6.10 10.10 10.20 20.10 20.20

6 x GN 1/1

OSC, OSP, OSG

■ Crackling

The crackling is very easy to cut if you first
steam the roast for approx. 10 minutes and
then cut and season the skin.

■ Sauces

You don’t have to do without sauces and sauce
bases. Place a tray under the shelves with the
roasts. Put bones, mixed vegetables and herbs
into the tray and top up gradually with water
or stock.

*OSG: For the sizes CONVOTHERM OSG 12.20 and CONVOTHERM OSG 20.20, please reduce the charge sizes with weights

given in kg by approx. 10% (shelf spacing 60 mm).

■ Braising

Place the meat for braising in a deep vessel,
and douse with the stock.

■ Frying

Time-consuming frying as with conventional
methods is a thing of the past. The hot steam
closes the pores immediately.

■ Roasting in pastry

Preheat the CONVOTHERM; this produces a
very good quality for roasts wrapped in pastry
shells.

Depending on size

Practical tips

36

Meat and sausages
Short roasts

Cooking
programme

Cooking chamber
temperature

Cooking time Core temperature

Filet steak, beef
180 g

Convection 210 – 230 °C 6 – 15 min

Veal steak 160 g

Convection 210 – 230 °C 8 – 10 min

Liver slices

Convection

200 – 220 °C

4 – 6 min

Rump steak
180 – 200 g

Convection 230 – 250 °C 6 – 12 min

Fillet of pork 80 g

Convection 210 – 230 °C 5 – 8 min

Rissoles 150 g
Cured rib of pork 160 g

Superheated
steam

180 – 200 °C
200 – 220 °C

12 – 15 min

Lamb stew

Convection 180 – 210 °C 10 – 15 min

Meat skewer

Superheated
steam

180 – 210 °C 15 – 20 min

Breaded chop
or schnitzel
Cordon bleu

Convection 180 – 210 °C 10 – 15 min

Turkey escalope 200 g

Convection 180 – 210 °C 12 – 16 min

Grilled sausages

Convection 180 – 210 °C 10 – 15 min

Sausage preserve (230g )
Meat loaf preserve
Boiled sausage

Steam
Steam
Steam

100 °C
50 °C/100 °C
80 °C

90 min
20 min/70 min

72 °C

White sausage
Viennese sausage

Steam

Je nach Darm
Ca. 78 °C

12 – 20 min
12 – 20 min

Grilling

Steaming /
poaching

pochieren

Canned sausage
200g
400g

Steam 100 °C

65 min
90 min

Mr.C recommends:

■ Caution

Always open the CONVOTHERM carefully.The
escaping steam can cause scalding!

■ Preheating

Always preheat the CONVOTHERM for short
roasts.

■ Short roasting

Place the short roasts on shelves or trays.
Do not use deep unperforated vessels, if
possible, as these can lead to uneven results.

■ Seasoning

Season the short roasts before applying the fat.

Practical tips

37

Information 10 x GN 1/1

OSC, OSP, OSG

10 x GN 2/1
20 x GN 1/1
OSC, OSP

20 x GN 1/1

OSC, OSP

12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*

20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*

Rare 6-8 min
Medium 8-10 min
Well done 10–15 min

Do not flour

Rare 6-8 min
Medium 8-10min
Well done 10–12min

Possible grease trays
(depending on weight)

Tabletop models Floor models

Place jars on corrugated regeneration
tray, then allow to cool

150 pieces
OSP only

36 pieces

48 pieces

60 pieces

48 pieces

48 pieces

48 pieces

96 pieces

48 pieces

48 pieces

90 pieces

210 pieces
OSP only

60 pieces

80 pieces

100 pieces

80 pieces

80 pieces

80 pieces

160 pieces

80 pieces

80 pieces

150 pieces

120 pieces

160 pieces

200 pieces

160 pieces

160 pieces

160 pieces

320 pieces

160 pieces

160 pieces

300 pieces

120 pieces

160 pieces

200 pieces

160 pieces

160 pieces

160 pieces

320 pieces

160 pieces

160 pieces

300 pieces

Heating time depends on charge size
Temperature for white sausage
depends on skin

144 pieces

192 pieces

240 pieces

192 pieces

192 pieces

192 pieces

384 pieces

192 pieces

192 pieces

360 pieces

240 pieces

320 pieces

400 pieces

320 pieces

320 pieces

320 pieces

640 pieces

320 pieces

320 pieces

600 pieces

6.10 10.10 10.20 20.1012.20 20.20

6 x GN 1/1

OSC, OSP, OSG

Net weight + 15 g, close lid,
then allow to cool

■ Grilled effect

If you wish to achieve a grilled effect, preheat
the shelves

*OSG: For the sizes CONVOTHERM OSG 12.20 and CONVOTHERM OSG 20.20, please reduce the charge sizes with weights

given in kg by approx. 10% (shelf spacing 60 mm).

■ Fat

Always apply plenty of fat to short roasts.This
helps achieve a better heat transmission.

■ Heat transmission

Use enamelled or coated trays.They offer
better heat transmission and provide a
heat accumulator.

Depending on size

Depending on size

Depending on product

Practical tips

38

Game and poultry

Cooking
programme

Cooking chamber
temperature

Cooking time Core temperature

Leg of wild boar
approx. 2-2.5 kg

Superheated
steam

135 –160 °C 100 – 120 min approx. 65 °C

Duck

Superheated
steam

170 –180 °C 50 – 65 min

Turkey
approx. 3 – 4 kg

Superheated
steam

130 – 140 °C 110 – 120 min approx. 80 °C

Leg of venison,
without bone

Superheated
steam

140 – 160 °C 70 – 80 min 60 – 68 °C

Goose
approx. 4.5 kg

Convection 120 °C Ca. 3 – 3,5 Std.

Turkey breast

Superheated
steam

135 – 150 °C 40 – 50 min approx. 60°C

Saddle of hare

Superheated
steam

160 – 180 °C 15 – 20 min 60 – 65 °C

Haunch of hare

Superheated
steam

140 – 160 °C 45 – 50 min approx. 68 °C

Roast venison

Superheated
steam

130 – 150 °C 70 – 90 min 55 – 60 °C

Venison pasty

Convection

1. ap. 15 min

2. ap. 60 min

Ca. 75 min

Chicken

Convection 180 – 200 °C 35 – 40 min

Leg of chicken

Convection 180 – 210 °C 20 min

Roasting

Grilling/
Braising

Braising

pochieren

Baking

Mr.C recommends:

■ Caution

Always open the CONVOTHERM carefully.The
escaping steam can cause scalding!

■ Cooking chamber temperature

Select a cooking chamber temperature for large
roasts lower than for traditional methods.

■ Heat transmission

Use enamelled or coated trays.

■ Core temperature measurement

In general the best results are obtained with
the multipoint sensor. The roasting losses rise
significantly with every degree above the
necessary core temperature.

.

■ Roasting losses

The cooking programme ‘Superheated steam’
minimises the roasting losses.

■ Preheating

Always preheat the CONVOTHERM for short
roasts.

Grilling

Practical tips

39

Information 10 x GN 1/1

OSC, OSP, OSG

10 x GN 2/1
20 x GN 1/1
OSC, OSP

20 x GN 1/1

OSC, OSP

12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*

20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*

Possibly fill with apples and onions

Possibly fill with mince and herbs

Possibly lard or marinade

Douse occasionally

Possibly fill with mince and herbs

Possibly lard or marinade

Possibly lard or marinade in stock

Tabletop models Floor models

Place roast in deep vessel and top up
gradually with the stock

Be sure to put on hood
2-step cooking recipe

Special chicken grilling shelf with
grease drip tray
Rub in seasoning well

48 pieces

24 pieces
OSG 18 pieces

18 – 24 kg

22 – 25 kg

24 pieces

12 pieces

12 pieces

4 pieces

2 pieces

12 pieces

22 – 25 kg

22 – 25 kg

80 pieces

36 pieces
OSG 27 pieces

35 – 40 kg

35 – 40 kg

40 pieces

20 pieces

20 pieces

6 pieces

4 pieces

20 pieces

35 – 40 kg

35 – 40 kg

60 pieces

70 – 80 kg

70 – 80 kg

80 pieces

40 pieces

40 pieces

12 pieces

6 pieces

40 pieces

70 – 80 kg

70 – 80 kg

160 pieces

60 pieces

70 – 80 kg

70 – 80 kg

80 pieces

40 pieces

40 pieces

12 pieces

8 pieces

40 pieces

70 – 80 kg

70 – 80 kg

176 pieces 320 pieces

72 pieces
OSG 60 pieces

72 – 100 kg

88 – 100 kg

96 pieces

48 pieces

48 pieces

16 pieces

9 pieces

48 pieces

88 – 100 kg

88 – 100 kg

120 pieces
OSG 100 pieces

140 – 150 kg

140 – 150 kg

160 pieces

80 pieces

80 pieces

24 pieces

15 pieces

80 pieces

140 – 150 kg

140 – 150 kg

6.10 10.10 10.20 20.1012.20 20.20

6 x GN 1/1

OSC, OSP, OSG

■ Sauces

You don’t have to do without sauces and sauce
bases. Place a tray under the shelves with the
roasts. Put bones, mixed vegetables and herbs
into the tray and top up gradually with water
or stock.

Further tips can be found under Large - and
Short roasts.

*OSG: For the sizes CONVOTHERM OSG 12.20 and CONVOTHERM OSG 20.20, please reduce the charge sizes with weights

given in kg by approx. 10% (shelf spacing 60 mm).

■ Seasoning

Season the short roasts before applying the fat.
Rub in the seasoning well on large roasts so that
it is not washed off.

■ Roasting

Place the roasts on a shelf so that they cook
evenly. Turning is not necessary.

■ Braising

Place the meat for braising in a deep vessel,
and douse with the stock.

160 pieces

Practical tips

40

Bakeries
and desserts

Cooking
programme

Cooking chamber
temperature

Cooking time Core temperature

Tray cake

Convection 160 – 170°C 40 – 50 min

Cheesecake

Convection

1. 105°C

2. 160°C

3. 80°C

20 min
35 min

5 min

Shortbread
Short pastries
Pretzels

Convection 170 – 190°C 12 – 18 min

Biscuit base

Convection

1. 105°C

2. 150°C

10 min
15 min

Plain cake
Fruit cake

Convection 160 – 180°C 50 – 60 min

Apple strudel

Convection 170 – 190°C 40 –50 min

Wheat and rye bread

Superheated
steam

170 – 190°C 30 – 40 min

Bread rolls
Puff pastries
Pudding pastries

Superheated
steam

160 – 185°C 15 – 25 min

Croissants

Superheated
steam

140 – 165°C 12 – 15 min

Plaits

Superheated
steam

150 – 160°C 25 – 35 min

Bread rolls, frozen

Superheated
steam

160 – 180°C 6 – 12 min

Baguettes, frozen

Superheated
steam

160 – 180°C 6 – 12 min

Cream caramel
Creme Royal

steam 85°C 35 – 40 min

Poaching

Mr.C recommends:

■ Caution

Always open the CONVOTHERM carefully.
The escaping steam can cause scalding!

■ Preheating

Preheat the CONVOTHERM for at least 10– 15
minutes at a temperature of 20 – 30 °C above
the baking temperature before baking.
Wait until the fan wheel has come to a
standstill before loading the CONVOTHERM
with foodstuffs in order to avoid heat losses.

Baking

Practical tips

41

Information 10 x GN 1/1

OSC, OSP, OSG

10 x GN 2/1
20 x GN 1/1
OSC, OSP

20 x GN 1/1

OSC, OSP

12 x GN 2/1
24 x GN 1/1
OSC,OSP, OSG*

20 x GN 2/1
40 x GN 1/1
OSC,OSP, OSG*

Use every 2nd shelf

Use every 2nd shelf
3-step cooking recipe

Number per tray according to size
Do not fill trays too full

2-step cooking recipe

Use every 2nd shelf

Use every 2nd shelf
Number per tray according to size
Do not fill trays too full

Use every 2nd shelf
Number per tray according to size
Do not fill trays too full

Number per tray according to size
Do not fill trays too full

Tabletop models Floor models

Number per tray according to size
Do not fill trays too full

Use every 2nd shelf
Number per tray according to size
Do not fill trays too full

Number per tray according to size
Do not fill trays too full

Number per tray according to size
Do not fill trays too full

6 trays

6 trays

3 trays

6 trays

6 trays

3 trays

6 trays

3 trays

3 tins

6 trays

3 trays

10 trays

10 trays

5 trays

10 trays

10 trays

5 trays

5 trays

10 trays

5 trays

5 tins

10 trays

5 trays

20 trays

20 trays

10 trays

20 trays

20 trays

10 trays

10 trays

20 trays

10 trays

10 tins

20 trays

10 trays

20 trays

20 trays

10 trays

20 trays

20 trays

10 trays

10 trays

20 trays

10 trays

10 tins

20 trays

10 trays

24 trays

24 trays

12 trays

24 trays

24 trays

12 trays

12 trays

24 trays

12 trays

12 tins

24 trays

12 trays

40 trays

20 trays

40 trays

40 trays

20 trays

20 trays

40 trays

20 trays

20 tins

40 trays

20 trays

Use every 2nd shelf
Use regenerating trays

90 pieces 150 pieces 300 pieces 300 pieces360 pieces 600 pieces

6.10 10.10 10.20 20.1012.20 20.20

6 x GN 1/1

OSC, OSP, OSG

■ Baking

Use the cooking programme ‘Superheated
steam’ to give the products a glossy surface.

* OSG: For the sizes CONVOTHERM OSG 12.20 and CONVOTHERM OSG 20.20, please reduce the charge sizes with weights

given in kg by approx. 10% (shelf spacing 60 mm).

■ Cooking

Use the cooking programme ‘Steaming’ with
a temperature setting of 32° C to allow yeast,
bread or pudding dough to rise.

40 trays

3 trays

Practical tips

42

Working with Cooking Ideas

OSP/OSG

CONVOTHERM cookbook

Meals that you wish to produce in one or more
steps can be very easily prepared by working with
cooking ideas.

Creating a cooking idea

The creation of a cooking idea allows one or more
cooking programmes at random or one cooking
programme with different setpoint settings to be
selected and subsequently run automatically.

1. Enter the first cooking step: Press key
for 3 seconds

R 01/01 appears at the top

of the display for the first cooking step and at
the bottom the time and temperature values.

2. Press key

R The cooking time is high-

lighted on the display. Set the desired cooking
chamber temperature with the dial or the keys

and .

3. Press key or

R Set the desired cooking

time or core temperature.

4. Repeat this procedure for the input of further

steps.

5. Press key

R The cooking idea starts. If the

cooking idea has e.g. three steps, the display of
the CONVOTHERM shows 01/03 at the top for
the first of three cooking steps.At the bottom
the time and temperature values of the current
cooking step are displayed as normal.

Record

Save

New recipe

The following symbols are used for working
in the CONVOTHERM cookbook:

6. At the end of a cooking step the CONVOTHERM
switches automatically to the next cooking step
(the display changes to 02/03).

7. At the end of the cooking time or when the core
temperature is reached, the buzzer sounds and
the cooking idea is finished.
Press key or open the door.

8. Press any cooking programme key to quit the
cooking idea or start the cooking idea again
with the key .

Notes

■ You can also integrate auxiliary functions,

Delta-T and Cook & Hold into cooking ideas.
For further details, see chapter ‘Cooking with
the CONVOTHERM’.

■ The cooking idea can be quit at any time by

briefly pressing one of the cooking programme
keys. The inputs made are then lost.

■ You can check the cooking idea before starting

with the keys and Cooking programme
(hold the key pressed for 3 seconds), cooking
chamber temperature, cooking time and/or
core temperature can be changed at each
step.After checking the cooking idea with
the keys and , no further steps can
be appended to the cooking idea.

Copy recipe

Delete recipe

Edit recipe

Insert step

Append step

Delete step

43

3. Select a memory location with the dial and
confirm with the key .

4. The cooking idea is saved as a recipe in the
cookbook.

Note

■ The dial can also be used to select an occupied

memory location. When the key is pressed,
the old recipe is overwritten with the new
recipe.

Recording a cooking idea

In order to store all the settings necessary for a
meal, start the recorder. This records cooking
programme, temperature and time changes for
up to 20 steps before you stop it again.

1. To start the recorder, press key

R The

selection possibilities appear on the display.
With the dial or the keys and , select

‘Record’ and confirm by pressing key

again.

2. Confirm ‘Yes’ by pressing key

R The recor-

der starts to record until it is stopped (max. 20
cooking steps).

3. For further details, see the operating instructions
in chapter ‘Cooking with the CONVOTHERM’.

4. To stop the recorder, press key

R The

selection possibilities appear on the display.
With the dial or the keys and , select

‘Record’ and confirm by pressing key

again.

5. Select ‘No’ and confirm with key .

Notes

■ You can press the key even during the

cooking process without cooking steps being
lost or overwritten.

■ Add moisture is not recorded.

Saving a cooking idea in the cookbook

You can save the last cooking idea created or
recorded in the cookbook.

1. Press key

R The selection possibilities

appear on the display. With the dial or the
keys and , select ‘Save’ and confirm

by pressing key again.

2. To enter the recipe name, select letters with
the dial and switch between input fields with
the keys and

. When the recipe name

has been written, confirm with the key

.

OSP/OSG

CONVOTHERM cookbook

Mr.C recommends:

■ Working with cooking ideas is particularly

useful for cooking food through gently in the
first step and browning it in the second step.
This step-by-step cooking gives you, for
example, a succulent and crisp coated roast.
Use cooking ideas for coated roasts, pork
knuckles, poultry, soufflés, for Delta-T, Cook &
Hold, low-temperature cooking and in the
patisserie.

■ Particularly successful meals can be saved in

the cookbook. This enables you to produce
these meals with the same quality every time.

■ Use cooking ideas to try out frequently used or

difficult recipes until the result is perfect. This
perfected cooking idea can now be saved as a
recipe in the CONVOTHERM cookbook.

44

Working with the cookbook

OSP/OSG

CONVOTHERM cookbook

The CONVOTHERM offers you the possibility of
combining up to 20 cooking steps into a recipe.
The recipe can be saved under a name in your
cookbook and then called up and started at any
time.

Saving of a recipe to the cookbook

1. Press key R The selection possibilities
appear on the display. With the dial or the
keys and ,
select ‘New recipe’ and confirm by pressing
key again.

2. The cooking programme keys flash

R 01/01

appears on the display. Select the desired
cooking programme and set the time and
temperature values. Confirm by pressing key

.

3. The cooking programme keys flash

R 02/02

appears on the display. Enter further cooking
steps as described above.To terminate the
input of new cooking steps, press key
with the cooking programme keys flashing.

4. To enter the recipe name, select letters with
the dial and switch between input fields with
the keys und

.

Confirm the recipe name with the key

.

5. Select a memory location with the dial and
confirm with the key .

6. The recipe is saved in the cookbook.

Note

■ You can also integrate Delta-T, Cook & Hold

and auxiliary functions into recipes.
For further details, see chapter ‘Cooking with
the CONVOTHERM’.

■ Scroll back and forth to check or edit individual

cooking steps with the keys and .

■ The dial can also be used to select an occupied

memory location. When the key is pressed,
the old recipe is overwritten with the new
recipe.

Mr.C recommends:

■ Use the possibility of saving recipes in

the cookbook for the meals you regularly
have prepared by trained personnel.

■ In order to be able to find a particular recipe

in your cookbook quickly, you should sort
the recipes in the cookbook alphabetically
by recipe name.

Starting a recipe from the cookbook

1. Press key R The stored recipes appear on
the display. Select the desired recipe with the
dial.

2. Press key

R The CONVOTHERM performs

the desired recipe. The cooking steps are per­formed automatically in succession. The recipe
name, the cooking steps and at the bottom the
time and temperature values appear on the
display.

3. At the end of the cooking time or when the core
temperature is reached, the buzzer sounds and
the recipe is terminated. Press key or open
the door.

Note

■ When you have selected the desired recipe, you

can check the individual cooking steps by pres­sing key .

■ The cooking chamber temperature and the coo-

king time or core temperature for a recipe can
be changed at any time during the cooking
process.

■ Changes made to a recipe during the cooking

process can also be saved. Procedure, see
‘Saving a cooking idea in the cookbook’.

■ You can start any recipe with the pre-set start

time. Select the desired recipe. For further
informations see section pre-set start time.

45

Editing of recipes in the cookbook

You can edit, copy or delete a recipe stored in the
cookbook or edit individual cooking steps at any
time.

General note

Press the key at any time to quit the recipe
and return to the cookbook without saving the
changes.

Copying a recipe

1. Press key R The stored recipes appear
on the display. Select the desired recipe.

2. Press key

R The selection possibilities

appear on the display. Select ‘Copy recipe’
and confirm with key .

3. For further details see ‘Creating a recipe’.

Deleting a recipe

1. Press key R The stored recipes appear
on the display. Select the desired recipe.

2. Press key

R The selection possibilities

appear on the display. Select ‘Delete recipe’
and confirm with key .

3. The recipe is deleted. The memory location
number of the deleted recipe is vacant again.

OSP/OSG

CONVOTHERM cookbook

Editing a cooking step in a recipe

1. Press key R The stored recipes appear on
the display. Select the desired recipe with the
dial.

2. Press key

R The selection possibilities

appear on the display. With the dial or the keys

and

, select ‘Edit recipe’.

3. Select the cooking step to be edited with the
keys and , correct the cooking
programme and/or values and confirm
by pressing key .

4. For further details see ‘Creating a recipe’.

Inserting a cooking step into a recipe

1. Press key R The stored recipes appear on

the display. Select the desired recipe and confirm
with key .

2. Select the cooking step in front of which a
cooking step is to be inserted with the keys

and .

3. Press key

R The selection possibilities

appear on the display. Select ‘Insert step’
and confirm by pressing key .

4. The CONVOTHERM inserts a new cooking step
at the selected position. All subsequent cooking
steps are renumbered.
The new cooking step is selected and all the
cooking programme keys flash.

5. For further details see ‘Creating a recipe’.

Note

If a recipe already has twenty steps, no further
cooking steps can be added.

46

OSP/OSG

CONVOTHERM cookbook

Appending a cooking step to a recipe

1. Press key R The stored recipes appear
on the display. Select the desired recipe and
confirm with key .

2. Select the last cooking step of the recipe with
the keys and .

3. Press key

R The selection possibilities

appear on the display. Select ‘Append step’ and
confirm by pressing key .

4. The CONVOTHERM inserts a new cooking step
at the selected position.
The new cooking step is selected and all the
cooking programme keys flash.

5. For further details see ‘Creating a recipe’.

Note

■ If a recipe already has twenty steps, no further

cooking steps can be added.

Deleting a cooking step from a recipe

1. Press key R The stored recipes appear
on the display. Select the desired recipe and
confirm with key .

2. Select the cooking step to be deleted with the
keys and .

3. Press key

R The selection possibilities

appear on the display. Select ‘Delete step’
and confirm by pressing key .

3. The CONVOTHERM deletes the selected
cooking step.All subsequent cooking steps
are renumbered.

5. For further details see ‘Creating a recipe’.

Note

■ If a recipe with only one cooking step or the

last remaining step is deleted, all the cooking
programme keys flash to prompt the input of
a new cooking step.

Mr.C recommends:

■ Use editing of recipes, for example, when

you change the ingredients of a recipe.The
different ingredients may, for example, alter
the time necessary for cooking a meal.

■ The editing of the recipes allows you to be

flexible in your creativity at any time.

47

Working with the Pictogram Control (Option)

The CONVOTHERM offers you the possibility of
assigning recipes stored in the cookbook to
pictogram keys. The assigned recipe can be started
at any time via the pictogram key.

Assigning a recipe to a pictogram key

1. Press key R The stored recipes appear on
the display. Select the desired recipe with the
dial.

2. Press the desired pictogram key for three
seconds.

3. When the acoustic signal sounds, the recipe has
been assigned to the selected pictogram key.

Note

■ If the desired pictogram key is already assigned

the stored recipe can be overwritten. Select the
desired recipe and press the pictogram key for
five seconds.

When the acoustic signal sounds, the recipe
has been assigned to the selected pictogram
key.

Starting a recipe with pictogram key

1. Press the pictogram key R The CONVOTHERM
performs the selected recipe. The recipe name,
the current cooking step and the number of
cooking steps appear at the top of the display.
The time and temperature values appear at the
bottom as usual.

2. At the end of the cooking time or when the core
temperatures is reached, the buzzer sounds and
the recipe is terminated. Press key or open
the door.

OSP/OSG

CONVOTHERM cookbook

Mr.C recommends:

■ You can work easily and quickly using the

pictogram keys as no settings have to be
made.

■ The pictogram keys are particularly suitable for

products which you prepare regularly, such as
baking of pretzels, bread rolls and croissants.
You can then have these produced in excellent
quality by trained personnel.

■ By barring the control panel when working

with the pictogram keys you also gain a higher
production reliability because the personnel
cannot manipulate settings.

■ If you assign the preheating programme

to a pictogram key, you can preheat the
CONVOTHERM quickly and easily for the
production of meals.

48

Operating Instructions OSC

Time and date

1. Press key

R ‘Red’ or ‘Set’ appears on the

display. Select ‘Set’ with the dial.

2. Scroll to ‘0’ with key and select ‘0’ or ‘1’
with the dial.

3. Press key

R ‘00:00’ or the set time now

appears on the display. To enter the current
time, switch between hours and minutes with
the keys and

and set the correct time

with the dial.

4. Switch to the date input by pressing key .

5. To enter the current time, switch between day,
month and year with the keys and and
set the correct date with the dial. Confirm by
pressing key .

Network address, temperature display, time
format

1. In Standby mode (steamer switched off), press
key and hold. At the same time press

R The following selection possibilities appear

on the display:
‘U1’ Network address (1 – 99)

‘U2’ Temperature display (°C oder F)
‘U3’ Time format (12 oder 24).

Select the U value to be changed with the dial.

2. Scroll to the value to be changed with the key

and set the desired value with the dial.

3. Scroll back with key to save the value.

4. Repeat the procedure to change other values.

5. Press key

R The settings carried out are

confirmed.

Operating Instructions OSP und OSG

1. Press key R The selection possibilities
appear on the display. With the dial or keys

and

, select ‘Set up

’ and confirm by

pressing the key .

2. Confirm ‘Yes’ with the key R The
following selection possibilities appear on
the display:

Signal tone
Volume
Time
Date
Cookbook index (alphabetically or by memory

location numbers)
Default settings or memo settings
Temperature display (°C or F)
Network address
Language
Special character set.

The various setting possibilities are described in
details below.

Note

You can quit the Mr.C selection menu again at any
time by pressing the key .

You have the possibility to set up the CONVOTHERM according to the needs of your kitchen.

OSP/OSGOSC

Set up

49

Mr.C recommends:

Give consideration to the noise level in your
kitchen during meal production when setting
the volume.

OSP/OSG

Set up

Signal tone

The choice of signal tone is made starting from the
menu ‘Set up’.

1.

With the dial or the keys and

, select

‘Signal tone’ and confirm by pressing the key

.

R A list of the available signal tones

appears on the display.

2. Switch between the displayed tones with the
dial to select the desired signal tone.

R If you

remain on a particular tone, it will be played.
Confirm by pressing the key .

Volume

The setting of the volume is carried out starting
from the menu ‘Set up’.

1.

With the dial or the keys and

, select

‘Volume’ and confirm by pressing the key

.

R A choice of volumes appears on the display

and the tone sounds. Select the desired volume
with the dial and confirm by pressing the key .

Time

The setting of the time is carried out starting from
the menu ‘Set up’.

1.

With the dial or the keys and

, select

‘Time’ and confirm by pressing the key .

R A choice of the possible time formats

appears on the display. Select the desired
format with the dial.

2. To enter the current time, switch between hours
and minutes with the keys

and
and set the correct time with the dial. Confirm
by pressing key .

Date

The setting of the date is carried out starting from
the menu ‘Set up’.

1.

With the dial or the keys and

, select

‘Date’and confirm by pressing the key

.

R A choice of the possible date formats

appears on the display. Select the desired
format with the dial.

2. To enter the current date, switch between day,
month and year with the keys

and

and
set the correct date with the dial. Confirm by
pressing key

.

50

OSP/OSG

Set up

Default settings or memo settings

Here you can select whether the default settings
or the memo settings (i.e. the values last used) for
cooking time and cooking chamber temperature
should appear on the display when a cooking
programme is selected.

Furthermore you can adapt the default settings
set at the factory (see table) to meet your require­ments.

The choice of default settings or memo settings is
made starting from the menu ‘Set up’.

1.

With the dial or the keys and

, select
‘default settings’ and confirm by pressing the
key .

Cooking
programme

Oven
temperature

100 °C 70 °C 25 min

150 °C 70 °C 70 min

170 °C 70 °C 30 min

135 °C 70 °C 5 min

Core
temperature

Cooking
time

Mr.C recommends:

■ When you work mainly with trained

personnel, working with default settings
reduces the number of operating errors.
Every cooking programme selected is based
on values input by you.

■ Memo settings are particularly suitable when

you regularly have to cook several batches of
the same meal in succession. The input of time
and temperature values is then eliminated and
the cooking programme can be started imme­diately.

2. Confirm ‘Yes’ with the key

R A selection

list of the set default settings appears on the
display. Select the default settings to be chan­ged with the dial.

3. Scroll to the numeric value with the key and
set the desired default setting with the dial.

4. Scroll back with key

to save the new value.

5. Repeat the procedure to change further numeric
values.

6. Press key

R The settings are confirmed.

Note

To work with memo settings, select ‘No’ in selection
menu ‘default settings’.The CONVOTHERM now
uses the memo values.

Cookbook index

The alphabetical sorting of the cooking recipes in
the cookbook or the sorting by memory location
numbers is carried out starting from the menu
‘Set up’.

1.

With the dial or the keys and

, select
‘Cookbook index’ and confirm by pressing the
key .

2. Confirm ‘Yes’ with the key

R Sorting is

set to alphabetical.

Note

To work with memory location numbers, select
‘No’ in the selection menu ‘Cookbook index’.
The CONVOTHERM now uses memory location
numbers.

Mr.C recommends:

In order to be able to find a particular cooking
recipe in your cookbook quickly without having
to remember the memory location number, the
cooking recipes should be sorted alphabetically
by recipe name.

51

OSP/OSG

Set up

Special character set*

The choice of special character set is made starting
from the menu ‘Set up’.

1.

With the dial or the keys and

, select
‘Special character set’ and confirm by pressing
the key

R A choice of possible special

character sets appears on the display. Select the
desired special character set with the dial and
confirm by pressing the key .

Note: Set up marked with an asterisk (*) may possibly not be
included in your CONVOTHERM in certain countries.

Temperature display

The choice of temperature display °C or F is made
starting from the menu ‘Set up’.

1.

With the dial or the keys and

, select
‘Temperature in °C’ and confirm by pressing the
key .

2. Confirm ‘Yes’ with the key

R The tempera-

ture display is set to °C.

Note

To work with the temperature display F, select ‘No’
in the selection menu ‘Temperature in °C’.
The CONVOTHERM now uses the temperature dis­play F.

Network address

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

The setting of the network address is carried out
starting from the menu ‘Set up’.

1.

With the dial or the keys and

, select
‘Network address’ and confirm by pressing the
key

R The currently set network address

appears on the display. Select the desired
network address (1 – 99) with the dial and
confirm by pressing the key .

Note

Ensure that a different network address is assigned
to each of your appliances.

Mr.C recommends:

Select your national language or the language
spoken by your personnel.

Language

The choice of language is made starting from the
menu ‘Set up’.

1.

With the dial or the keys and

, select

‘Language’ and confirm by pressing the key

.

R A choice of the possible languages

appears on the display.

2. Select the desired language with the dial and
confirm by pressing the key .

52

At the start of work:
Empty and flush the steam generator

OSPOSC

Daily service and care

Operating Instructions OSC

The steam generator must be drained and flushed
manually before the start of work every day
with the CONVOTHERM switched off.

1. Open the water inlet.

2. Open the cap on the rear panel of the cooking
chamber by 2 to 3 turns.

3. When the pressure of the draining water
decreases, remove the cap completely.

4. Spray short water jets (2 to 4 seconds) into the
drain opening several times using the hand
shower.

5. Switch on the CONVOTHERM. Fresh water flows
through the steam generator.

6. Leave the CONVOTHERM switched on until the
water flowing through the generator is clear.

7. While the water is running, fit the cap again
and screw on finger tight

8. The steam generator is filled again automatically.

Caution when opening the cap!
Risk of scalding!

Operating Instructions OSP

We recommend that the automatic steam
generator flushing cycle be performed every day
immediately after switching on!

1. Switch on the CONVOTHERM.

2. The message ‘Flush steam generator?’ ‘Yes/No’
appears on the display.

3. The selection is already set to ‘Yes’. Press the
key to start the steam generator flushing.

4. If steam generator flushing is not wanted, select
‘No’ with the selector switch and confirm with
key . The steam generator flushing cycle
is then automatically terminated and the
CONVOTHERM is ready for the input of a cooking
programme. In this case, flushing of the steam
generator must be carried out later!

5. If the selection is not set to ‘No’ within
10 seconds, steam generator flushing is started
automatically.

6. The steam generator is drained, flushed and
then refilled. This process can take up to
5 minutes, depending on the size of the
CONVOTHERM.The CONVOTHERM is then
ready for operation.

For inspection, the steam generator can also be
drained and flushed manually via the steam gene­rator drain plug as with the CONVOTHERM OSC.

Operating Instructions OSG

No flushing is necessary with the CONVOTHERM
OSG.

Daily flushing of the steam generator of your CONVOTHERM prolongs the service life of the steam
generator heater elements and prevents malfunctions.

53

Instructions for OSC

1. Allow the cooking chamber to cool down.

2. Heat up to 70°C in the cooking programme
‘Convection’.

3. Spray the cooking chamber incl. shelves, trays,
etc. with original CONVOTHERM cooking cham­ber cleaner. Close the door and allow to work
for 10 minutes.

4. Operate for 10 minutes with automatic
steaming (100°C).

5. Switch off the CONVOTHERM.

6. Rinse out the cooking chamber, accessories and
behind the air intake plate thoroughly with the
hand shower, and spray a few water jets into
the drain opening

7. Spray approx. 20 ml of CONVOClean forte into
the steam measuring opening (finger-sized
opening hear the cooking chamber light) every
week and rinse out with the hand shower.

8. Repeat the procedure in the event of severe
soiling.

9. After use or cleaning, do not close the cooking
chamber door completely.

At the end of work:
Cleaning of the cooking chamber

OSPOSC

Daily service and care

Spray with cooking chamber cleaner Clean the steam measuring opening Rinse out the cooking chamber

Instructions for OSP

The CONVOTHERM OSP is equipped with an auto­matic cleaning programme "clean”.

1. Open the cookbook , select clean pro­gramme (No. 250) with the dial and start the
programme with the key .

2. After the first signal, spray the cooking cham­ber, cooking chamber drain, shelves, trays, etc.
with original CONVOTHERM cooking chamber
cleaner. Close the door and allow to work.The
cleaning programme starts again automatically.
(Do not press the key again!)

3. After the second signal, switch off the
CONVOTHERM.

4. Rinse out the cooking chamber, accessories and
behind the air intake plate thoroughly with the
hand shower.

5. Clean the demoisturising valve: Remove any
food residues from the drain opening in the
bottom. Remove the screen insert. Spray original
CONVOTHERM cleaner into the pipe insert and
allow to work. Rinse out thoroughly with the
hand shower. Check the free movement of the
valve rod by moving up and down.

6. Spray approx. 20 ml of CONVOClean forte into
the steam measuring opening (finger-sized
opening near the cooking chamber light) every
week and rinse out with the hand shower.

7. Repeat the cleaning procedure in the event of
severe soiling.

8. After use or cleaning, do not close the cooking
chamber door completely.

54

OSG

Daily service and care

Instructions for OSG

1. Allow the cooking chamber to cool down.

2. Heat up to 60°C in the cooking programme
‘Convection’.

3. Spray the cooking chamber incl. shelves, trays,
etc., behind the air intake plate and in the
steam measuring opening in the top of the
cooking chamber with original CONVOTHERM
cooking chamber cleaner. Close the door and
allow to work for 10 minutes.

4. Rinse out the residues of cleaning behind the air
intake plate thoroughly using the hand shower.

5. Operate for 10 minutes with automatic
steaming (100°C).

6. Switch off the CONVOTHERM. Rinse the cooking
chamber and accessories thoroughly with the
hand shower, and spray a few water jets
into the drain opening and steam measuring
opening.

7. Repeat the procedure in the event of severe soi­ling.

8. After use or cleaning, do not close the cooking
chamber door completely.

Further instructions for cleaning

■ Use only original CONVOTHERM cleaning

agent CONVOClean or CONVOClean forte

(do not use aggressive or highly alkaline clea­ning or scouring agents). Damage caused by
incorrect use is not covered by the guarantee!

Please be sure to observe the safety
instructions on the labels and safety data
sheets of the cleaning agents! Please make
use of the supplied protective clothing!

■ Depending on the degree of soiling, the fan

compartment behind the air intake plate

must be cleaned. Release the quick fasteners
of the air intake plate and swing the plate into
the cooking chamber. After cleaning, close the
intake plate again and secure with the quick
fasteners.

■ Regular cleaning of the plug-in hygiene seal

prolongs its service life. In the event of severe
soiling or greasiness, the seal can be removed
and cleaned without the use of tools.Allow the
seal to cool down before removing. Use only
mild, odourless detergents for cleaning (do not
use scouring agents or cleaning methods which
attack the surface). You can install the dry seal
again without the use of tools, starting at the
corners.

OSC/OSP/
OSG

Spray with cooking chamber cleaner Rinse behind the air intake plate Rinse out the cooking chamber

At the end of work:
Cleaning of the cooking chamber

55

What if ...

Remedying Faults

The following table helps you in the event of
faults or malfunctions during the operation of
your CONVOTHERM. It shows possible causes
and their remedies.

The CONVOTHERM signals possible faults on
the display with an error message, e.g. E 01.
On the CONVOTHERM OSP / OSG, the fault is also
displayed in plain text.

Call Service

Flush steam generator

Call Service

Call Service

Call Service

Controller defective

ID error/Software error/
Connection broken

E80/E95 /E 96

Fault Message on display

(OSP/OSG)

Possible cause Remedy

Low water level

Solenoid valve defective Call Service

Water supply closed
Steam generator drain plug leaking Screw in drain plug finger-tight
Solenoid valve dirt screen soiled Remove and clean screen

Open water supply

E01

EL-temp. too high

Connection box ventilation defective,
air supply blocked

Allow steamer to cool down or continue
cooking with a lower cooking chamber
temperature. Call Service

E02

EL-fan fault Auxiliary fan defective Call ServiceE04

Oven overtemp/
Oven probe error

Oven overheating Call Service
Oven sensor defective Call Service

E11/ E21

SG overtemp/
SG probe error

Steam generator sensor defective Call ServiceE13/E 23

Gas fault Gas supply interrupted Open gas supplyE05

Fan fault

Motor temperature monitor has tripped,
external fuse has blown

Call Service

Fan motor defective Call Service

E03

Condenser overtemp /
Con. probe error

Water supply closed

Open water supply

Solenoid valve dirt screen soiled
Solenoid valve defective
Condenser sensor defective

Condenser overheating due to
connection to hot water supply

Connect steamer to a cold water
supply and switch on again

E15/E 25

CTC error KTM sensor defective

Select cooking programmes with time,
Call Service

E22

Bypass probe error Bypass sensor defectiveE24

SG probe error

STB sensor in steam generator
defective

E26

SG overtemp. Steam generator soiledE27
SG heat error Steam generator heater defectiveE33
SG pump error Steam generator pump defectiveE34

Call Service

Call Service

Call Service

Remove and clean screen

56

What if ...

In the following table, other irregularities during operation are described which are not signalled with an
error message.

If the fault cannot be remedied using the tips in the list, please call your local Service.

Fault Possible cause Remedy

Uneven browning

Water jet from the exhaust air
opening when door is closed

During operation, water sprays
from the steam generator into the
cooking chamber

Pools of water in the cooking
chamber

Air intake plate not correctly closed

Cooking chamber temperature set
too high

Not preheated

Set temperature lower and extend
cooking time

Preheat, see instructions ‘Preheating’

Mains lead not connected, external
fuse has blown

The display is dark and does not
react to switching on

Cooking chamber light defective

Call Service

No cooking chamber light

Clean steam measuring cable: see
chapter "Cleaning and servicing"

Steamer drain clogged Clean drain

Steam generator has not been flushed
for too long (OSC)

Flush steam generator thoroughly, see
chapter "Cleaning and servicing"

Automatic steam generator flushing not
performed for too long (OSP)

Clouds of steam from the exhaust air
opening on the top of the steamer

Call Service

Steam measuring cable soiled

Drain is clogged

Flush condenser and steamer drain,
inspect and clean drain system on site

Demoisturising valve in drain of
cooking chamber jammed (OSP)

Clean and flush (move back and forth)

Trigger automatic flushing or flush steam
generator thoroughly

Close air intake plate correctly

57

What if ...

Emergency Operation

In order that you can continue to work with your
CONVOTHERM even in the case of a fault that
cannot be remedied at short notice, the control
board has an ‘Emergency operation’.

This allows you limited use of the steamer, despite
the error message. Nevertheless, be sure to contact
your local Service!

Please note

■ The cooking times can be slightly longer than

under normal circumstances.

■ Pay particular attention to the cooking process

and the level of cooking of your product.

Operating Instructions

The steamer has a fault or malfunction:

– The buzzer sounds.
– An error number, e.g. E 01, is shown.

Fault Message on display OSG OSP/

OSC

1)

Steaming2)Superheated

steam

Convection Regene-

ration

Cook &

Hold

Delta T

Low water level up to 180°CX X – – – X XE 01
EL-temp. to high up to 140°CX X X up to 140°C up to 140 °C up to 140°C up to 140°CE 02
Fan fault –– X up to 100 °C – – – –E 03
EL-fan fault up to 140°C– X X up to 140 °C up to 140°C up to 140 °C up to 140°CE 04
Gas fault XX – X X X X XE 05
Condenser overtemp. up to 180°CX X – – – X XE 15
Oven probe error –– X only 100°C – – – –E 21
CTC error XX X X X X X XE 22
SG-probe error XX X X X X X XE 23
Bypass probe error X– X up to 99 °C – – X XE 24

Algo.-error XX X X X X X XE 83
I2C-error XX X X X X X XE 89

Con. Probe error

up to 180°C

3)

– X

X

3)

up to 180°C

3)

up to 180°C

3)

X

3)

X

3)

E 25

SG probe error X– X X X X X XE 26

SG heat error X– X X X X X XE 33
SG pump error X– X X X X X XE 34
Prog.-memory-error XX X X X X X XE 81

SG probe error

4)

X

4)

– X

X

4)

X

4)

–

X

4)

X

4)

E 23 &

E 26

4)

1. Press key (thereby acknowledging the fault).
The cooking programmes, that can now be

selected, are indicated by flashing. Further
operation is as normal:

2. Press the appropriate key to select a cooking
programme (the barred programmes do not
react to the pressing of the keys).

3. Set the operating data (as described for the
respective programmes). Depending on the
fault, only a limited operation may be possible
(e.g. in the range of temperatures).

4. Press key to start.

5. At the end of the cooking time, press key .

6. After the fault has been remedied, the steamer
switches automatically back to normal operation
– The error number is no longer displayed,
– The back-lighting/function display of the

programme keys no longer flashes,

– The keys react as normal when pressed.

X Operation possible 1) On the CONVOTHERM OSC, only the cooking programmes steaming, Superheated steam and Convection are available
– No operation possible 2) Cooking time is increased significantly, food on the upper shelves is finished first

3) Water injection into the condenser is activated the whole time (high water consumption)

4) Faults E23 and E26 simultaneously, steam generator is not preheated

Operation is still possible in the case of the following faults:

58

All your heart desires:
We offer you a wide range of useful accessories for
your CONVOTHERM.

Accessories for your CONVOTHERM

Oven stands

The perfectly matched oven stands are ideal for
the secure installation of the CONVOTHERM
tabletop models. Several versions are available:
Open, closed on three sides, closed on all sides
with sash doors, each with 10 or 20 pairs of
runners. Mobile subframes are also available, on
request.

Stacking kit

Flexibility in a minimum of space: The stacking kit
allows two tabletop models to be stacked securely
above one another.

GN containers and grids

Sturdy stainless steel containers and grids in all
standard GN sizes.

Corrugated regeneration shelf

The regenerated, portioned plates can no longer
slip off. In the CONVOTHERM OSP 10.10 you can
regenerate up to 40 plates with a diameter of

25.6 cm at the same time

Plated banqueting system for tabletop
models

Up to 32 plates with a diameter of up to 32 cm
can be easily loaded and regenerated in the
CONVOTHERM OSP 10.10.

Plated banqueting trolley for floor models

Simple regeneration of up to 114 plates (in the
CONVOTHERM OSP 20.20) with a diameter of
up to 32 cm is the basis for the success of your
banquet.

Thermal blankets

Important for the banquet: The plates stay at ser­ving temperature for up to 20 minutes under the
CONVOTHERM thermal blankets.

PC-Control

A software programme which couldn’t be more
user friendly: CONVOTHERM PC-Control. Pro­gramming, starting (also with timer), monitoring,
locking individual functions can all be done from
a Window based PC. Central control of up to
62 combi steamers.

PC-HACCP

PC HACCP stores all relevant data in written and
graphic form after each cooking process whether
it is used on its own or in conjunction with PC­Control software. Central control and documenta­tion of several combis as stipulated by health &
safety regulations is also possible.

For further information on the topics plated banqueting system and PC-Control / PC-HACCP,
please ask for our detailed special brochures!

( 59

Valuable information and practical tips on the use of the CONVOTHERM combi steamers
in your kitchen

CONVOTHERM OSC 6.10
CONVOTHERM OSP 6.10
CONVOTHERM OSG 6.10

CONVOTHERM OSC 10.10
CONVOTHERM OSP 10.10
CONVOTHERM OSG 10.10

CONVOTHERM OSC 10.20
CONVOTHERM OSP 10.20

CONVOTHERM OSC 12.20
CONVOTHERM OSP 12.20
CONVOTHERM OSG 12.20

CONVOTHERM OSC 20.10
CONVOTHERM OSP 20.10

CONVOTHERM OSC 20.20
CONVOTHERM OSP 20.20
CONVOTHERM OSG 20.20

The combi steamer with
the worldwide unique
CLOSED SYSTEM

CONVOTHERM Elektrogeräte GmbH

Talstraße 35 nD-82436 Eglfing
Tel.: [phone] / 67-0

n

Fax: [phone]
www.convotherm.de
[e-mail]

Art.Nr.: 700 63 02 03/01 Subject to change!