Henny Penny CSL-6 Installation Manual

Models

CSL

CSM

CSB CSG

ENNY PENNY

Sure Chef®Combi-Steamers

Applications Manual

and Cooking Guide

CSL CSM CSB CSG

This manual should be retained in a convenient location for future reference.

Wiring diagram for this appliance is located on the inside access door below the control panel.

Post in a prominent location, instructions to be followed in event user smells gas. This information shall be obtained by consulting the local gas supplier. (Gas units only)

FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. (Gas units only)

Keep appliance area free and clear from combustibles.

Do not obstruct the flow of combustion and ventilation air. Adequate clearance must be left all around appliance for sufficient air to the combustion chamber. (Gas units only)

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

LIMITED WARRANTY FOR HENNY PENNY APPLIANCES

Subject to the following conditions, Henny Penny Corporation makes the following limited warranties to the original purchaser only for Henny Penny appliances and replacement parts:

New Equipment Any part of a new appliance, except lamps and fuses, which proves to be defective in material or workmanship within one year from date of original installation, will be repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor. To validate this warranty, the registration card for the appliance must be mailed to Henny Penny within 10 days after installation.

Replacement Parts Any appliance replacement part, except lamps and fuses, which proves to be defective in material or workmanship within 90 days from date of original installation will be repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor.

This warranty covers only the repair or replacement of the defective par t and does not include any labor charges for the removal and installation of any parts, travel or other expenses incidental to the repair or replacement of a part.

Any claim must be presented to either Henny Penny or the distributor from whom the appliance was purchased. No allowance will be granted for repairs made by anyone else without Henny Penny’s written consent. If damage occurs during shipping, notify the carrier at once so that a claim may be filed.

THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY PENNY FOR ANY BREACH OF WARRANTY OR OTHER TERM. BUYER AGREES THAT NO OTHER REMEDY (INCLUDING CLAIMS FOR ANY INCIDENTAL OR CONSEQUENTAL DAMAGES) SHALL BE AVAILABLE.

The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or abuse; (b) if the equipment’s serial number is removed or defaced; or (c) for lamps and fuses.

THE ABOVE LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANT ABILITY AND FITNESS, AND ALL OTHER WARRANTIES ARE EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME FOR IT ANY OTHER OBLIGATION OR LIABILITY.

Dear Customer:

Congratulations on your decision to purchase a new Henny Penny Sure Chef®Combi-Steamer. In our opinion, you now possess the most advanced combi-steamer in the industry. As you begin to become familiar with its operation and more confident in the results, you will see the incredible potential for quality, variety and productivity this unit has to offer. In fact, this new concept in cooking may change your entire approach to hot food production.

The Sure Chef Combi-Steamer is not difficult to operate. But it is a fairly complex piece of equipment. We recommend a thorough study of this Application Manual. It is filled with information, suggestions and explanations that will help you achieve the potential of the unit. Keep the manual in a safe place, but accessible for easy reference.

Henny Penny products are known for their outstanding craftsmanship, leading edge technology and user-friendly operation. As a company, we believe in establishing a partnership with our customers that leads both parties to long-term success. In that spirit, we remain interested in any questions, comments, suggestions or ideas you may have concerning the combi-steamer you have purchased, as well as this manual.

We hope you enjoy good food and good profits with your new Sure Chef Combi-Steamer. Welcome to the world of imaginative cooking!

Henny Penny Corporation

800-417-8417

Table of Contents

Glossary of Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Features at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Loading and Unloading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Control Panel Functions at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Basic Operation

Cooking Modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Steam Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Convection Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Combination Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Tender Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Rethermalizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Forced Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

SDHC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Probe Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Cool Down . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Steam Injection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Half Fan Speed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Half Energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Pulse Fan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Delta-T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Quick Guide To Programming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Installation – Electric Units . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Installation – Gas Units . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Indication of Safety Warnings

Throughout this manual you will see the following words and symbols relating to important issues of personal safety and proper operation. Their usage is described here:

DANGER

The word DANGER indicates an imminent hazard which will result in highly serious injury, such as severe burns.

WARNING

The word WARNING is used to alert you to a procedure, that if not performed properly, may cause personal injury.

CAUTION

The word CAUTION is used to alert you to a procedure that, if not performed properly, may damage the equipment.

IMPORTANT

The word IMPORTANT is used to highlight especially important information

NOTE

The word NOTE is used to separate additional useful subject matter for the sake of clarity.

CSL CSM CSB CSG

Glossary of Terms

for Sure Chef®Combi-Steamers

Auto Flush–A built-in feature that periodically and automatically drains, flushes and refills the steam generator.

Cooking Mode–Any of several settings that produce a particular cooking medium or environment.

Steam Mode–Cooking by pressureless steam produced in the built-in steam generator and circulated by the high-speed fan.

Convection Mode–Dry heat produced by heating elements and circulated by the high speed fan.

Combination Mode–A cooking mode that combines steam and convection heat to produce a controlled environment.

Temperature Control–The method in which the cooking temperature in the cabinet is selected or changed.

Timer–A switch that sets and measures cooking time in the cabinet and stops the cooking process when time has elapsed.

Digital Readout (LED)–A lighted panel that displays the mode, function or other information about the operation of the unit.

Food Probe–A device that monitors the internal temperature of food product during cooking and stops the cooking process at a preselected temperature.

Probe Cooking–Any cooking method that utilizes the food probe.

Hand Held Sprayer–A spray nozzle for cleaning the unit that is attached to a

retractable hose built into the unit and connected to the unit’s water line.

Tender Steaming–A low temperature cooking method used to produce delicate foods with less air turbulence at temperatures between 86° (30°C) to 212°F (100°C).

Rethermalizing Mode–A cooking mode that quickly brings precooked (chilled) product back to serving temperatures and conditions.

For a better understanding of the settings, functions and general operation of Sure Chef CombiSteamers as described in this manual, please familiarize yourself with the following terms, definitions and symbols.

Programming–A function that allows the storing of up to 99 sets of cooking steps (recipes

in the unit’s memory.

Steam Injection–A feature of the Convection mode that sprays a 4-second burst of water onto the heating elements to create a small amount of steam momentarily. Often used to help in the browning of certain foods.

Half-Energy–A function that shuts off half the heating elements in order to extend the cooking time for slow-cooked product.

Half-Fan Speed–A function that reduces fan speed by one-half for less turbulence.

Pulse Fan–A function that operates the fan intermittently: On for 10 seconds, off for 110

seconds. Often used in cooking delicate items.

Fully Digital–All control panel functions are controlled by computer and activated by touch pad buttons.

Delta T Cooking–A cooking technique that raises the cooking temperature in the cabinet in direct relationship to the rise in product’s internal temperature. Often used in preparing large fresh or cured meat roasts.

Auto Reverse Fan–A function that operates the fan 2 minutes forward then 2 minutes reverse. Helps produce even browning.

Filterless Grease Extraction–A feature of the Auto Reverse Fan that removes grease from the air centrifugally, eliminating the need for grease filters.

SDHC–The acronym for Smart Digital Humidity Control. This is a control technology that automatically measures and regulates the level of humidity in the cooking cabinet.

Cool Down–A feature that quickly reduces the cabinet temperature by allowing the fan to operate while the door is open.

Forced Steaming–A cooking method in which convection heat is used to drive up cabinet temperatures, allowing steaming at temperatures between: 213° (101°C) and 265°F (130°C).

CSL CSM CSB CSG

Sure Chef®Combi-Steamers – Features

at a glance

Models

Sure Chef Combi-Steamers come in three electric models: CSB, CSM, and CSL; and one gas model, CSG.

Sizes

• Model Sizes are designated by the number of 12” x 20” x 2

⁄

” pans each is capable

of holding.

• Electric models come in five sizes: 6 (6-pan, counter model), 10 (10-pan, counter model), 1020 (20-pan, counter model*), 20 (20-pan, floor model) and 40 (40-pan, floor model**).

• Gas models come in three sizes: 10 (10-pan, counter model), 12 (12-pan, counter model), and 20 (20-pan, floor model).

NOTE: Features vary according to model type. Accessories tend to vary according to unit size. You may occasionally see references such as CSB/M/L-6. This means that the reference applies to all electric models in that size. A reference such as CSL-6/10/20/40 applies to the CSL model in all sizes.

* The 1020 model is designed for holding up to (10) full size 18” x 26” bun pans with adaptor,

as well as (20) 12” x 20” x 2

⁄2“ steam pans.

** The 40 model is designed to hold up to (20) 18” x 26” bun pans with adaptor.

Feature CSL CSM CSB CSG

Auto Flush

••••

Auto-Reverse Fan

•••

Cooking Modes

Combination

••••

Convection

••••

Rethermalizing In Combination

••

Steam

••••

Tender Steaming In Steam

••

Cool-Down

•••

Delta-T Cooking

•

Digital Readout

•• •

Dual Glass Door

•••

Electro-Mechanical Controls

•••

Electronic Touch Pad Controls

••

Filterless Grease Extraction

•••

Hand Held Sprayer

••

Optional

•

Half Energy

••

Half Fan

••

Probe Cooking

••

Optional

•

Programmable Operation

••

Pulse Fan

•

SDHC Full Limited

Steam Injection

••

All units require drain and water source. Units can be ordered with left-hand hinged door, optional. Please specify phase and voltage with order. These cannot be changed in the field.

CSL CSM CSB CSG

Loading & Unloading

Your Sure Chef Combi-Steamer includes a Mobile Oven Rack that is integral to the unit’s operation. All food product is loaded onto the oven rack which is then loaded into the cooking cabinet.

• Floor Models–CSB/M/L-20 and 40, and CSG-20, use Mobile Oven Racks designed to roll directly into cabinets. Door closes and seals around Mobile Oven Rack.

• Counter Models–CSB/M/L-6, 10 and 1020, and CSG-10 and 12 utilize Transport Carts upon which Mobile Oven Racks may be placed. The Transport Cart is rolled up to the unit, and the Mobile Oven Rack rolls directly into the cabinet.

IMPORTANT: During the loading and unloading process for counter models, lock front casters of Transport Cart when car t is stationary. Lock front wheels on Mobile Oven Rack with locking lever near right front wheel. Unlock wheels of Mobile Oven Rack ONLY when rolling in or out of unit. This will keep Mobile Oven Rack stable on Transport Cart.

Full Loads

To Load

• Place food product on appropriate grids, pans and racks. Load onto Mobile Oven Rack.

• Preheat unit to desired temperature.

•Open door slightly until fan stops and heat dissipates. Open door fully with care.

• (Floor models) Roll loaded Mobile Oven Rack directly into unit. (Counter models) Roll loaded Mobile Oven Rack on Transport Cart up to unit. Lock front casters on Transport Cart to prevent movement. Release wheel lock on Mobile Oven Transport Cart and roll into unit.

• Shut door and begin cooking.

To Unload

• Signal will sound when cooking cycle is complete

• Open door slightly until fan stops and heat dissipates. Open door fully with care.

• (Floor models) Roll Mobile Oven Rack straight out of unit and to appropriate location. (Counter models) Roll Transport Cart up to unit, lock front casters on Transport Cart and roll Mobile Oven Rack out of unit and onto Transport Cart. Lock front wheel of Mobile Oven Rack. Release locked front caster on Transport Cart and roll away from unit to appropriate location.

Partial Loads

Individual pans or racks of product can be easily loaded or unloaded while the unit is in operation.

•Open door slightly until fan stops and heat dissipates. Open door fully with care.

• Load or unload pans or racks directly to or from Mobile Oven Rack in unit. It is not necessary to remove Mobile Oven Rack.

• Shut door. Cooking process continues automatically.

Tips

• No flavor transfer occurs during cooking, so consider load by the type of cooking mode (Steam, Convection, Combination) being used.

•When cooking for longer periods, or on Continous cooking, load items that will be done sooner toward the front of the rack. These can be removed individually when done.

• For greatest efficiency, try to cook with full loads. In general, cooking times and temperatures are not affected by the quantity of product in the cooking cabinet.

•When loading roasts, or large cuts of meat, place product directly on racks and load near the bottom of the Mobile Oven Rack. Load an empty pan directly beneath roast to catch drippings and roast bones.

• For counter models, consider ordering Combi-Steamer Base Units. Several styles are available that include enclosed pan storage for convenient access to pans, grids and racks.

Opening Door During Operation

Open door slightly to allow hot steam and/or vapors to escape. KEEP FACE AND HANDS AWAY FROM OPENING or burns could result. When steam and/or heat has dissipated open door fully with care. Escaping hot steam and/or vapors can cause serious burns. Interior surfaces extremely hot, including pans, grids and oven racks. To prevent burns, allow unit to cool, or use appropriate heat resistant protective mitt or pad when handling.

Sure Chef

Combi-Steamer models CSL-6/10/1020/20/40

1 ON/OFF switch 2 ON indicator light (green) 3Message display

• NO WATER warning–check water supply

• Displays steam exhaust flap position

• Displays SDHC humidity level Cooking mode selection key (lighted display indicates the selected mode)

4 STEAM mode–86°F to 266°F (30°C to 130°C)

•Normal steaming, pre-set at 212°F (100°C)

• Tender Steaming 86°F to 212°F (30°C to 100°C)

• Forced steaming, 213°F to 266°F (101°C to 130°C)

• Light ring around Steam key flashes when cabinet temperature exceeds pre-selected temperature by 20°F (10°C)

5 COMBINATION mode–86°F to 575°F (30°C to 300°C)

• Pre-set to 320°F (160°C) and 100% SDHC

• Control humidity with SDHC function (7)

• Rethermalize in this mode

6 CONVECTION mode–86°F to 575°F (30°C to 300°C)

• Pre-set to 320°F (160°C) and 100% SDHC

• Reduce humidity with SDHC function (7)

7 SDHC Smart Digital Humidity Control

• Six possible moisture levels from 100% to 0%

• Control humidity in Combination mode

• Reduce humidity (from cooking product) in Convection mode

8 CABINET TEMPERATURE indicator key

• Press to indicate temperature selection. Adjust and select with SELECT arrow keys (16)

• Press and hold to display actual cabinet temperature

• Key lights up during preheating

9 Interior cabinet temperature display 10 TIMER activation key

• Press to activate cook time. Adjust and select with SELECT arrow keys (16)

11 COOKING TIME display

• Selected time (0 to 24 hr) displayed with period between hours and minutes. When timer selection is activated, period flashes. Actual cooking time remaining is displayed with flashing colon between hours and minutes.

12 PROBE COOKING activation key

• Press to activate Probe Cooking function. Adjust and select food internal “done” temperature range from 68°F to 210°F (20°C to 99°C) using SELECT arrow keys (16).

• Upon reaching “done” temperature, audio signal sounds and unit shuts off automatically

13 Actual food probe temperature display 14 Pre-selected “done” temperature display 15 Continuous Run key 16 SELECT arrow keys for temperature, time and food probe temperature 17 PROGRAM activation key

• Press to enter programming function and display program number

18 Program number (1 to 98 for cooking programs, plus number 99 pre-programmed for cleaning) 19 Program stage (1 to 9 intervals) 20 Program START key 21 Program SELECT arrow keys 22 SPECIAL FUNCTIONS activation key (press to display) 23 STEAM INJECTION

• Four-second burst of steam in Convection mode between 250°F (120°C) and 480°F (250°C)

24 PULSE FAN

• Fan runs ON 10 seconds, OFF 110 seconds

25 HALF-FAN SPEED 26 COOL DOWN

• Fan continues to operate when door is open, reducing cabinet temperature rapidly

27 DELTA-T Cooking 28 HALF-ENERGY 29 Unit serial number Please refer to this number when requesting service

Control Panel Functions

at a glance

Sure Chef

Combi-Steamer models CSM-6/10/1020/20/40

1 ON indicator light (green) 2 Message display

•NO WATER warning–check water supply

•Displays steam exhaust flap position

3 Mode selection switch (lighted display indicates the selected mode) 4 STEAM mode–212°F (100°C)

• For steaming, stewing, blanching, preserving, etc.

• 212°F (100°C), and 100% humidity

• Steam Mode LED flashes when cabinet temperature exceeds 239°F (115°C) in Steam mode

5 CONVECTION mode–86°F to 575°F (30°C to 300°C)

• For roasting, baking grilling, etc

• Pre-setting: flap closed

6 COMBINATION mode–86°F to 575°F (30°C to 300°C)

• For Combi-Steaming instead of roasting and glazing or baking with moisture

• Forced Steaming between 213°F to 266°F (101°C to 130°C)–firm vegetables

or potatoes are cooked more quickly

• Pre-setting: flap closed

7 TENDER STEAMING mode–86°F to 210°F (30°C to 99°C)

• For blanching, poaching, simmering, soaking, vacuum cooking

• Pre-setting: flap closed

•Message display flashes when cabinet temperature exceeds pre-selected

temperature by 20°F (10°C)

8 RETHERMALIZING mode–86°F to 575°F (30°C to 300°C)

• For reheating pre-cooked (chilled) food

• Pre-setting: Flap closed

9 PROGRAM function

• Create and store up to 99 cooking programs of 9 steps each

10 CABINET TEMPERATURE indicator key

• Key lights up during preheating

• Press key to display cabinet temperature

11 TEMPERATURE SELECTION dial 12 TEMPERATURE DISPLAY

•Displays selected cooking temperature

•Displays cabinet temperature when CABINET TEMPERATURE key is pressed

13 TIMER activation key

• Select time using the TIMER/PROBE COOKING dial (15)

• Press key to activate timer

14 COOKING TIME display

• Shows actual cooking time remaining

15 TIMER/PROBE COOKING dial

• Set TIMER for 0 minutes to 120 minutes, press TIMER activation key (13)

• Set PROBE temperature from 68°F to 210°F (20°C to 99°C), press PROBE

COOKING key (16)

• Select “CR” for Continuous Run

16 PROBE COOKING key

• Select food internal “done” temperature using TIMER/PROBE COOKING dial (15)

• Press key to select Probe Cooking function

17 PROBE COOKING display

• Upper display indicates actual internal food temperature

• Lower display shows pre-selected “done” temperature

Additional functions 18 HALF-FAN SPEED 19 STEAM INJECTION

• Four-second burst of steam in Convection mode between 250°F (120°C) and 480°F (250°C)

20 COOL DOWN

• Fan continues to operate when door is open, reducing cabinet temperature rapidly

21 HALF-ENERGY 22 SDHC (Smart Digital Humidity Control) operational in Convection, Combination and

Rethermalizing modes

• Pre-setting for all modes: flap closed

• Lighted display: Left–moisture removed to 50% humidity. Right–all moisture removed (0%),

flap open. No display–no moisture removed (100%), flap closed. Programming (press and display) 23 Program number (1 to 99) 24 Program stage (1 to 9 intervals) 25 Program START key 26 Program SELECT arrow keys 27 Unit serial number

Please refer to this number when requesting service

Control Panel Functions

at a glance

Sure Chef

Combi-Steamer models CSB-6/10/1020/20/40

1 Warning light– lights red when cabinet temperature exceeds 239°F (115°C)

in Steam mode 2 NO WATER Warning light–check water supply 3 ON indicator light (green)

4 Mode selection switch 5 STEAM mode–212°F (100°C)

• For steaming, stewing, blanching, preserving...

6 CONVECTION mode–140°F to 575°F (60°C to 300°C)

• For roasting, baking grilling, etc.

7 COMBINATION mode–140°F to 575°F (60°C to 300°C)

• For Combi-Steaming instead of roasting and glazing or baking with moisture rethermalizing

• Forced Steaming between 213°F to 266°F (101°C to 130°C)–firm vegetables or potatoes are cooked more quickly

8 Additional function COOL DOWN

• Fan continues to operate when door is open, reducing cabinet temperature rapidly

9 TEMPERATURE selection dial

• For convection and combination modes

10 HEAT ON indicator

• Lights during preheating

11 TIMER (0 to 100 minutes)

• Set on “D” for Continuous Run

12 FOOD PROBE DISPLAY 68°F to 210°F (20°C to 99°C)–(optional feature)

• Indicates pre-selected food probe temperature

• Indicates internal temperature of food

13 FOOD PROBE pre-selected TEMPERATURE

switch–(optional feature)

14 Unit serial number

Please refer to this number when requesting service.

Control Panel Functions

at a glance

Sure Chef

Combi-Steamer models CSG-10/12/20

1Warning light–lights red when cabinet temperature exceeds 239°F (115°C) 2 NO WATER warning light (red)–check water supply 3 ON indicator light (green)

4Digital COOKING/PROBE TEMPERATURE display–actual cabinet

or internal food/probe temperature

5 PROBE COOKING indicator display

6Mode selection switch (lighted display indicates the selected mode) 7 STEAM mode–212°F (100°C)

• For steaming, stewing, blanching, preserving, etc.

8CONVECTION mode–86°F to 575°F (30°C to 300°C)

• For roasting, baking grilling, etc

9COMBINATION mode–86°F to 575°F (30°C to 300°C)

• For Combi-Steaming instead of roasting and glazing or baking with moisture

• Forced Steaming between 213°F to 266°F (101°C to 130°C)–firm vegetables or potatoes are cooked more quickly

10 TENDER STEAMING mode–86°F to 210°F (30°C to 99°C)

• For blanching, poaching, simmering, soaking, vacuum cooking

11 RETHERMALIZING mode–86°F to 575°F (30°C to 300°C)

• For reheating pre-cooked (chilled) food

12 SELECTED TEMPERATURE display

13 TEMPERATURE SELECTION dial 14 COOKING TIME display

• Shows actual cooking time remaining

15 TIMER dial (0 to 120 minutes)

• Select “CR” for Continuous Run

16 PROBE pre-selected “DONE” TEMPERATURE display 17 PROBE TEMPERATURE SELECTION dial

• Select from 68°F to 210°F (20°C to 99°C)

• Unit shuts off automatically when “done” temperature is reached

18 Warning light–Steam burner malfunction 19 Warning light–Convection burner malfunction 20 Unit serial number

Please refer to this number when requesting service

Control Panel Functions

at a glance

Basic

Operations

CSL

CSM

CSB

CSG

CSL models have three basic cooking modes:

CSM models have five basic cooking modes:

CSB models have three basic cooking modes:

CSG models have five basic cooking modes:

Cooking Modes

Steam

Mode

Convection

Mode

Combination

Mode

Steam

Mode

Convection

Mode

Combination

Mode

Tender

Steaming

Mode

Rethermalizing

Mode

Steam

Mode

Convection

Mode

Combination

Mode

Steam

Mode

Convection

Mode

Combination

Mode

Tender

Steaming

Mode

Rethermalizing

Mode

Fully digital operation of the CSL offers a wider range of control within these modes. Therefore...

Tender Steaming

is accomplished in the Steam Mode.

Rethermalizing

is accomplished in the Combination Mode.

CSL

CSM

CSB

CSG

Steam mode–for moist heat

The steam generator produces hygienic steam and releases it pressureless into the cooking cabinet where it is is circulated at high speeds by the fan. The unit’s control system allows only as much steam into the cabinet as the food is able to absorb. The cooking temperature in this mode can be regulated from 86°F (30°C) to 265°F (130°C) to accomplish Tender Steaming as well as normal steaming.

Convection mode–for dry heat

Powerful heating elements heat the air inside the cabinet. The fan circulates this hot, dry air evenly throughout the interior. Temperature can be regulated precisely between 86°F (30°C) to 575°F (300°C)

• Cooking environment can be manipulated extensively with additional functions and SDHC.

Steam mode–for moist heat

Convection mode–for dry heat

• Cooking environment can be manipulated extensively with additional functions and SDHC.

Steam mode–for moist heat

Convection mode–for dry heat

Powerful heating elements heat the air inside the cabinet. The fan circulates this hot, dry air evenly throughout the interior. Temperature can be regulated precisely between 140°F (60°C) to 575°F (300°C)

Steam mode–for moist heat

Convection mode–for dry heat

A powerful heat exchanger heats air through an indirect process–exhaust fumes cannot enter the cooking cabinet. The fan circulates this hot, dry air evenly throughout the interior. Temperature can be regulated precisely between 86°F (30°C) to 575°F (300°C).

Cooking Modes

(continued)

Combination mode–for variable temperature moist heat

The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher or lower than 212°F (100°C). Temperatures can be selected from 86°F (30°C) to 575°F (300°). Cooking environment remains at optimal humidity to prevent food from dr ying out.

• Cooking environment can be manipulated extensively with additional functions and SDHC.

• Rethermalizing is accomplished in this mode at 60% SDHC or less.

• Cooking Modes can be used individually, in sequence or in any combination to achieve desired results.

Combination mode–for variable temperature moist heat

The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher or lower than 212°F (100°C). Temperatures can be selected from 86°F (30°C) to 575°F (300°C). Cooking environment remains at optimal humidity to prevent food from dr ying out.

• Cooking environment can be manipulated extensively with additional functions and SDHC.

Tender Steaming mode–for low temperature moist heat

In this mode, an automatic sensor keeps the pre-selected temperature constant within a moist cooking environment. Temperatures can be selected from 86°F (30°C) to 210°F (99°C). Temperature may vary +/- 3

⁄2°F ( 1°C)

Combination mode–for high temperature moist heat

The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher than 212°F (100°C). Temperatures can be selected from 140°F (60°C) to 575°F (300°C). Cooking environment retains 100% humidity to prevent food from dr ying out.

• Cooking Modes can be used individually, in sequence or in any combination to achieve desired results.

Combination mode–for variable temperature moist heat

The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher than 212°F (100°C). Temperatures can be selected from 86°F (30°C) to 575°F (300°C). Cooking environment remains at optimal humidity to prevent food from dr ying out.

Tender Steaming mode–for low temperature moist heat

⁄

2°F

(1°C)

Rethermalizing mode–for optimum reheating

This is a specialized mode that combines moist and dry heat to create the ideal environment for reheating previously cooked foods. Rethermalizing restores the look, taste and temperature of food without drying or water marks. Temperatures can be selected from 86°F (30°C) to 575°F (300°C).

• Cooking environment can be manipulated extensively with additional functions and SDHC.

• Humidity is limited to a maximum of 60%.

• Cooking Modes can be used individually, in sequence or in any combination to achieve desired results.

Rethermalizing mode–for optimum reheating

• Cooking Modes can be used individually, in sequence or in any combination to achieve desired results.

• Humidity is controlled to approximately 60%.

Cooking Modes

(continued)

CSL CSM CSB CSG

Advantages

• Extremely short preheating time

• Excellent food consistency

• Conserves nutrients, color

• No added fats or oils

• Cook different products at same time with no taste transfer

• Can be partially unloaded for serving convenience

• No need to boil water in pots

Cooking examples

• Cooking preparations Tomatoes concasees, garnish, mushrooms, blanched vegetables for stuffing, peeling, etc.

• Starters, appetizers Scrambled, poached or boiled eggs; vegetable pate, asparagus, stuffed vegetable, canneloni

• Entrees Cooked beef, ham, turkey legs, steamed fish, chicken breasts

• Sides Rice, dumplings, pasta, fresh and frozen vegetables, boiled potatoes

Cooking methods

• Steaming

• Stewing

• Blanching

• Poaching

• Simmering

• Soaking

• Thawing

• Rethermalizing

•Preserving

Steam Mode

moist heat at 212°F(100°C)

CSL

CSM

CSB

CSG

Operation

•Turn unit on

• Select STEAM mode and select CR

• Preheat until “warm-up” control light goes out. Temperature will remain at 212°F (100°C).

• Load mobile oven rack, place or roll into cabinet

Setting

• Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continuous operation

or or

Operation

• Set on STEAM mode, activate TIMER and set on CR

• Preheat until “warm-up” control light goes out. Temperature will remain at 212°F (100°C).

• Load mobile oven rack, place or roll into cabinet

Setting

• Set desired cooking time and activate TIMER OR set on continuous operation OR set desired probe “done” temperature and activate PROBE COOKING

or or

Operation

• Set on STEAM mode, and set TIMER on Continuous Run

• Preheat until window is misted over. Temperature will remain at 212°F (100°C).

• Load mobile oven rack, place or roll into cabinet

Setting

• Set desired cooking TIME OR continuous operation OR set desired PROBE (optional) “done” temperature

or or

Operation

• Set on STEAM mode, set TIMER on CR

• Preheat until “warm-up” control light goes out. Temperature will remain at 212°F (100°C).

• Load mobile oven rack, place or roll into cabinet

Setting

• Set desired cooking TIME OR set on continuous operation OR set desired PROBE “done” temperature

or or

Steam Mode

moist heat at 212°F(100°C) – (continued)

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Opening Door During Operation

Open door slightly to allow hot steam and/or

vapors to escape. KEEP FACE AND HANDS

AWAY FROM OPENING or burns could result.

When steam and/or heat has dissipated open

door fully with care. Escaping hot steam

and/or vapors can cause serious burns. Interior

surfaces extremely hot, including pans, grids

and oven racks. To prevent burns, allow unit to

cool, or use appropriate heat resistant protective

mitt or pad when handling.

CSL CSM CSB CSG

Tips

• Determine which foods can be cooked together for the greatest efficiency. This is best done by considering the cooking modes and temperatures. Keep in mind that fish, meat, vegetables, fruit, etc can be cooked at the same time because there is no flavor transfer.

• Potatoes should always be cooked in perforated pans. This allows steam to circulate for faster, more even cooking.

• In general, two shallower pans are better than one deeper pan. This avoids bruising.

• Dumplings should be placed in shallow pans not too close together.

• Rice is the only type of food to which water must be added prior to cooking. Longer soaking times mean shorter cooking times.

•Tomatoes can be skinned easily when steamed for 30 to 60 seconds, then chilled in cold water.

• Stock can be collected by inserting a container in the bottom of the mobile oven rack.

Steam Mode

(continued)

CSL CSM CSB CSG

Advantages

• Powerful heating capability up to 575°F (300°C), even when fully loaded

• Fast pre-heating

• Convection heat for faster cooking than traditional methods

• Even heating for high quality food production

• Consistent cooking and even browning at any rack level

• No added fats or oils

• Cook different products at same time with no taste transfer

• Can be partially unloaded for serving convenience

Cooking examples

• Cooking preparations Roasted bones for stock, melting butter, thawing frozen prepared foods, etc.

• Starters, appetizers Meatballs, roast beef, grilled ham, sausage, chicken wings, quiches, tarts, breadsticks, bread, rolls, etc.

• Entrees Beef and pork roasts, ribs, chicken whole or piece, turkey, frozen lasagna, pizza, pizza rolls,

• Sides Baked potatoes, souffles

• Desserts Sponge cake, marble cake, puff pastries, frozen fruit puffs, pies, etc.

Cooking methods

•Broiling

• Roasting

• Baking

•Browning

• Thawing

Convection Mode

dry heat 86°F to 575°F (30°C to 300°C)

Setting

• Set desired cooking TEMPERATURE

• Set desired cooking TIME and activate timer OR set on continuous operation OR set desired probe “done” temperature and activate PROBE COOKING

CSL

CSM

CSB

CSG

Convection Mode

dry heat 86°F to 575°F (30°C to 300°C) – (continued)

Operation

• Turn unit on

• Select CONVECTION mode and select CR

• Preheat until set temperature is reached or “warm-up” control light goes out

• Load mobile oven rack, place or roll into cabinet

Setting

• Select desired cooking TEMPERATURE

• Select TIMER and set desire cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continous operation

or or

Operation

• Set on CONVECTION mode, activate TIMER and set on CR

• Preheat until set temperature is reached or “warm-up” control light goes out

• Load mobile oven rack, place or roll into cabinet

or or

Operation

• Set on CONVECTION mode, and set TIMER on Continuous Run

• Preheat until set temperature is reached

• Load mobile oven rack, place or roll into cabinet

Setting

• Set desired cooking TEMPERATURE 140°F to 575°F (60°C to 300°C)

• Set desired cooking TIME OR continuous operation OR set desired PROBE (optional) “done” temperature

or or

Operation

• Set on CONVECTION mode, set TIMER on CR

• Preheat until set temperature is reached or “warm-up” control light goes out

• Load mobile oven rack, place or roll into cabinet

Setting

• Set desired cooking TEMPERATURE

• Set desired cooking TIME OR set on continuous operation OR set desired probe “done” temperature

or or

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Unload

When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened.

Opening Door During Operation

Open door slightly to allow hot steam and/or

vapors to escape. KEEP FACE AND HANDS

AWAY FROM OPENING or burns could result.

When steam and/or heat has dissipated open

door fully with care. Escaping hot steam

and/or vapors can cause serious burns. Interior

surfaces extremely hot, including pans, grids

and oven racks. To prevent burns, allow unit to

cool, or use appropriate heat resistant protective

mitt or pad when handling.

CSL CSM CSB CSG

Convection Mode

(continued)

Tips

Cooking times

Proper cooking times will vary depending on the quality, weight or size of the product. Generally, cooking time is not affected by the size of the load. However, avoid overloading grids or pans so air will circulate evenly around product.

Roasting, broiling

• Always preheat unit at 575°F (300°C), then set to desired temperature.

• For steaks, chops, cutlets, or loin cuts, 1/2” to 1” thickness is ideal.

• Cook on grids with drip pans below. This allows even browning on sides and bottom.

• Try to place similar sized product on same grids.

Browning, finishing

Preheat to 575°F (300°C), or until light goes out. After loading, set to desired temperature.

Fish

Do not cover with flour. For whole fish, wrap tail in foil and support it from underneath with raw potatoes.

Cook in previously unheated enameled pans.

Baking

• Preheat to baking temperature. In general, Combi-Steamer baking temperatures will be 70°F to 80°F (20°C to 25°C) LOWER than traditional ovens.

•When baking bread and rolls, use only every second rack. Baking trays should not be higher than 2 3/4” (7.0 cm).

• When baking frozen prepared food items, preheat to 575°F (300°C), do not defrost. Then set to desired baking temperature, load and begin.

• Defrost frozen bread dough and let rise for a short time before baking.

• When baking full loads of “wet” product (frozen or dough), remove built-up humidity with SDHC* or open door briefly.

*Available on CSL and CSM models, only

Opening Door During Operation

CSL CSM CSB CSG

Combination Mode

For variable temperature moist heat, 86°F to 575°F (30°C to 300°C)

Advantages

• Fast preheating

• The ability to cook with steam at temperatures above 212°F (100°C)

• Less shrinkage of food due to dehydration

• More servings per uncooked pound

• Automatic basting

• Food retains more nutrients and flavor

• No added fats or oils

• Even heating for high quality food production

• Even heating for large meat portions

• Cook different products at same time with no taste transfer

• Consistent cooking and even browning at any rack level

• Can be partially unloaded for serving convenience

Cooking examples

• Cooking preparations Roasted bones for stock

• Starters, appetizers Quiche, pastas, bread, rolls (frozen), etc.

• Entrees Roast (beef, veal, pork, lamb) stuffed peppers, roast whole chicken, turkey legs, casseroles, lasagna, etc.

• Sides Potatoes au gratin, baked potatoes, frozen vegetables, baked apples, etc

• Desserts Yeast dough (choux pastr y)

Cooking methods

• Combi-steaming • Combi-roasting

• Combi-baking • Glazing

•Browning • Basting

• Braising

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