Henny Penny LCS-6, LCG-10, LCS-1020, LCS-20, LCS-40 Operation Manual

Applications M anual and Cooking Guide

ClimaPlus®Combis All LCS and LCG Models

This manual should be retained in a convenient location for future reference. Wiring diagram for this appliance is located inside the unit, behind the control panel.

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. factor y, Ea ton, Ohio, or F.O.B. authorized distributor.

This warranty covers only the repair or replacement of the defective part 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) to 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.

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.

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:

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

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

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

The word IMPORTANT is used to highlight especially important information. The word NOTE is used to separate additional useful subject matter for the sake of clarity.

Dear Customer, Congratulations on your decision to purchase a new Henny Penny

ClimaPlus

Combi. In our opinion, you now possess the most advanced combi in the industry, featuring IQT–Intelligent Cooking Technology– and the unique ClimaPlus

Control which provides the ideal cooking climate for every type of food. 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.

The new ClimaPlus

Combi is not difficult to operate, but it is a fairly sophisticated piece of equipment. We recommend a thorough study of this Applications 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 you have purchased, as well as this manual.

We hope you enjoy good food and good profits with your new Henny Penny ClimaPlus

Combi. Welcome to the world of imaginative cooking.

Henny Penny Corporation

+1 937 456.8400 Toll free in USA

800 417.8417 www.hennypenny.com

Table of Contents

General Information

Models and Features ................................................................................................5

Control Panel Functions ..........................................................................................8

Basic Operation and Settings ..................................................................................9

Loading and Unloading..........................................................................................10

ClimaPlus

Control................................................................................................13

Operating the Clima Plus Combi

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

Moist Heat Mode ..................................................................................................17

Tender Steaming ....................................................................................................19

Forced Steaming ....................................................................................................21

Dry Heat Mode ....................................................................................................23

Combination Mode ..............................................................................................25

Rethermalizing ......................................................................................................27

Cooking Functions

Probe Cooking with IQT Sensor ....................................................................................30

IQT Logic Programs

IQT +Profile Cooking ............................................................................................33

IQT +Low-T Cooking ..........................................................................................35

IQT +Delta-T Cooking ........................................................................................37

IQT Key Special Functions

Preset Program Library ..........................................................................................39

Half-Energy............................................................................................................39

Delta-T ................................................................................................................40

HACCP Interface ..................................................................................................41

Programming..................................................................................................................43

Additional Key Pad Functions

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

Half Speed Fan ......................................................................................................52

Pulse Fan................................................................................................................52

Cool Down............................................................................................................53

Cleaning..........................................................................................................................54

Conventional Cleaning ..........................................................................................54

Using CleanJet

......................................................................................................55

CDS CalcDiagnosis System....................................................................................58

Installation – Electric and Gas Units ..............................................................................59

Cooking Guides..............................................................................................................68

Distributors ....................................................................................................................83

General Information

In this section:

Models and Features at a glance Control Panel Functions at a glance Basic Operation Loading and Unloading ClimaPlus Control

ClimaPlus Combis from Henny Penny have the potential to make your entire approach to foodservice production simpler, more consistent and more productive.

Simpler because, ultimately, you will use fewer appliances as you become more adept at utilizing the ClimaPlus for different applications.

More consistent because the ClimaPlus Combi is designed to produce the perfect cooking climate for just about any type of food. With its sophisticated electronics and program capacity, the ClimaPlus can do it every time.

More productivebecause its versatility and automation combine to make efficient use of both skilled and unskilled labor. Not to mention, ClimaPlus cooks faster with less food shrinkage than conventional appliances and practically cleans itself.

The ClimaPlus Combi uses pressureless steam and hot-air convection, along with the patented ClimaPlus Control, in nearly infinite combinations to create perfect foods. IQT Sensor and IQT Logic enable self-regulating cooking processes. There are plenty of other features and functions, all designed to make cooking easier and more precise.

As you become more familiar with the way the machine operates and the cooking concepts it employs, experiment! Try different settings. Change modes and ClimaPlus settings at any time in the cooking cycle (you can.) Observe the results, adjust your approach. In short, learn and use the capabilities of the ClimaPlus Combi to create the kind of food you want to create.

GENERAL INFORMA TION

Models and Featuresat a glance

Models and sizes available

Model numbers are designated according to pan capacity. Units are available in either electric (LCS) or gas (LCG.)

NOTE: Features may vary between gas and electric models. Accessories may vary according to unit size.

A reference such as “LCS models” or “LCS-6/10/1020/20/40” designates the LCS electric model in all sizes. A reference such as “LCG base-top models” or “LCG6/10/1020” designates only LCG gas models of those sizes.

Features

Cooking modes and applications

■ Moist Heat

• Steaming

• Tender Steaming

• Forced Steaming

■ Dry Heat

■ Combination Moist and Dry

• Rethermalizing

Base-top models

Floor models

LCS-6 LCG-6

LCS-10 LCG-10

LCS-1020 LCG-1020

LCS-20 LCG-20

20 steam table pans or 20 half sheet pans

LCS-40 LCG-40

40 steam table pans or 20 steam table pans or 40 half sheet pans or 20 full sheet pans

6 steam table pans or 6 half sheet pans

10 steam table pans or 10 half sheet pans

10 full sheet pans with rack adapter or

20 steam table pans or 10 steam table pans

12 x 20 x 2

⁄2 (325 x 530 x 65)

13 x 18 (330 x 457)

12 x 20 x 2

⁄2 (325 x 530 x 65)

13 x 18 (330 x 457)

18 x 26 (457 x 660)

12 x 20 x 2

⁄2 (325 x 530 x 65)

20 x 24 x 2

⁄

2 (530 x 650 x 65)

12 x 20 x 2

⁄

2 (325 x 530 x 65)

13 x 18 (330 x 457)

12 x 20 x 2

⁄2 (325 x 530 x 65)

20 x 24 x 2

⁄

2 (530 x 650 x 65)

13 x 18 (330 x 457) 18 x 26 (457 x 660)

Control

■ ClimaPlus Control regulates precise humidity for unlimited combinations of

moist and dry heat.

■ Fully digital operation

■ Alphanumeric LED readouts featuring optional Asian character display

■ Auto-reverse fan

■ Cooking control functions:

• Steam Injection

• Half Speed Fan (Available on all LCS electric models and the LCG-40)

• Pulse Fan

• Half Energy (Available on all LCS electric models)

■ IQT Sensor food probe with five point temperature measurement

Automated cooking

■ 99 nine-step custom cooking program capacity

■ IQT key access to preset program librar y, Half Energy operation, Delta-T and

Profile cooking applications, HACCP interface

■ IQT automated cooking applications:

• +Delta-T

• +Low-T

• +Profile

Design and operation

■ Auto-reverse fan

■ Filterless grease extraction

■ Cool down

■ Dual glass door

■ Safety latch handle (Standard on all floor models, available as option on all

base-top models)

■ HACCP interface and serial port

■ Auto flush

■ Built-in retractable hand shower

■ CleanJet automated cleaning system

■ CDS CalcDiagnosis displays level of sediment build-up in steam generator

GENERAL INFORMA TION

Models and Features

continued

GENERAL INFORMA TION

Models and Features

continued

1. Steam is created and dispersed

rapidly from the self-cleaning steam generator.

2. Dry heat up to 575°F (300°C)

is produced by tubular electrical elements or gas burners.

3. Select either Moist Heat or

Dry Heat modes, or both for Combination cooking. Set the desired humidity level with the ClimaPlus control.

4. Precise combinations of moist

and dry heat create the ideal cooking climate for virtually any type of food. Patented ClimaPlus Control measures and regulates the humidity in all modes.

5. ClimaPlus regulates cooking

climate by automatically removing excess humidity

to maintain desired level.

6. IQT Sensor and IQT Logic enable cooking applications that selfadjust to conditions of the food and the environment in the cabinet.

7. Auto-reverse fan and air circulation system keep temperatures precise and heat distribution uniform throughout the cabinet, even when cooking full loads.

8. Hinged racking system or mobile oven rack accepts a wide range of pans and grids.

9. Coved corners, filterless grease extraction system, built-in handshower and CleanJet automated cleaning system minimize cleaning labor.

How it works

PROG

START

ON/OFF switch ClimaPlus function key with control arrows (green)

ClimaPlus display window MOIST HEAT MODE key DRY HEAT MODE key

• Press MOIST HEAT MODE key and DRY HEAT MODE key for COMBINATION MODE

CABINET TEMPERATURE indicator key CABINET TEMPERATURE display

TIMER activation key

• Press and hold for continuous run

COOKING TIME display

IQT SENSOR key IQT SENSOR display

IQT key IQT display

• Program Library Additional Functions

PROGRAM/START key & additional PROGRAM display COOL DOWN key PULSE FAN key HALF SPEED FAN key (not available on LCG gas models) STEAM INJECTION key

CENTRAL DIAL Unit serial number (located on the left side

of cabinet in the lower right hand corner)

• Please refer to this number when requesting service

COOK SYSTEM

LCS COMBI

ClimaPlus

reset

LCG gas models will have this key pad display

RESET

indicator

STEAM

INJECTION

KEY

PULSE

FAN

key

COOL

DOWN

key

Control Panel Functionsat a glance

GENERAL INFORMA TION

Basic Operation and S ettings

Turning unit on

■ Press the ON/OFF button.

■ “ON” appears in the display for 2 seconds followed by the current time.

Select Cooking Mode

■ Press Moist Heat key for steaming (See Moist Heat Mode, page 17.)

■ OR press Dry Heat key for baking or roasting without added humidity

(See Dry Heat Mode, page 23.)

■ OR press Moist and Dry Heat keys at the same time for Combination Mode

(See Combination Mode, page 25.)

Choosing Time and Temperature Cooking

■ Press TIMER key and set desired Cooking Time.

■ Press TEMPERATURE key and set desired Cooking Temperature.

Dial in settings while the display is flashing. In most cases, settings can be changed in this manner at any time during the cooking process.

Choosing IQT Sensor Cooking

■ Press IQT Sensor key and set “D one ” temperature (see Probe Cooking, page 31.)

■ Set desired level of ClimaPlus Control (See ClimaPlus Control, page 14.)

■ Set other desired functions.

Dial in settings while the display is flashing. In most cases, settings can be changed in this manner at any time during the cooking process.

Choosing Custom Program Cooking

■ DO NOT select Cooking Mode. Deactivate if mode has already been selected.

■ Press PROG/START key and use Central Dial to select desired custom cooking

program by name or number. Do not select flashing numbers. In this case, they indicate empty (available) program slots.

■ Press PROG/START again to activate selected program.

Checking current cooking conditions

While unit is operating, press Temperature key and hold to display:

■ Current humidity in cabinet

■ Current temperature in cabinet

■ Elapsed cooking time

■ Current probe temperature

■ Program number/step if running on automatic program

PROG

START

Loading and U nloading

Your Henny Penny ClimaPlus Combi includes either a removable hinged racking system (standard with 6 and 10-pan units) or a mobile oven rack that is integral to the equipment’s operation. All pans and grids are loaded directly onto the hinged racking system, or onto the mobile oven rack which is then rolled into the cooking cabinet.

Removable Hinged Racking–Standard LCS/G- 6 & 10

To remove, simply lift rack upward and out of mountings. Reverse the action to replace the rack. To move rack laterally on hinges, lift front of rack slightly to clear mounting and swivel rack.

Base-top Models

Mobile Oven Racks (Standard on 1020)

Oven rack on transport cart rolls up to the front of the unit. Oven rack rolls completely into the cabinet. Standard with LCS/LCG-1020, available separately (rail system required) for LCS/LCG-6 and10.

Floor Models

Mobile Oven Racks (Standard on 20 and 40)

Mobile oven rack rolls directly into unit. Specially designed oven rack allows cabinet door to close easily and completely around the rack. Standard with LCS/G-20 and 40. Additional mobile oven racks or specially designed oven plate racks are available separately.

IMPORTANT!

When using the oven rack on transport cart, be sure to lock the front casters of the transport cart when it is in the loading or unloading position at the front of the cabinet. Keep the front wheels of the oven rack locked at all times (using the locking lever near the right front wheel) except when rolling it into or out of the cabinet and onto the transport cart itself. Following this procedure stabilizes the load. To keep pans in place lock both vertical hinged bars.

To Load

■ Preheat unit to set temperature.

■ Place food product on appropriate grids, pans and racks.

■ If using mobile oven rack, slide full grids, pans and racks into shelves on mobile

oven rack. Be sure containers are secure on both sides.

Opening door during operation

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

GENERAL INFORMA TION

Mobile Oven Racks

Transport Cart

(optional)

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, including pans, grids and oven racks, can be extremely hot. To prevent burns, allow unit to cool or use appropriate heat resistant protective mitt or pad when handling. Do not use built-in retractable hand shower when cabinet temperature is above 212°F (100°C) or burns could result.

NOTE: LCS & LCG models 20 & 40 have a built-in safety latch that lets steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and

1020. If your ClimaPlus Combi is NOT equipped with this feature, open door slightly until fan stops and steam dissipates. Open door fully with care to unload.

■ Load hinged racking system with food containers or roll loaded mobile oven rack

directly into unit.

■ Shut door and begin cooking.

To unload

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

■ Remove cart handle.

■ Using oven mitts or pads, remove food containers carefully from shelves in

hinged racking system.

■ With floor units, roll mobile oven rack straight out of unit to appropriate location.

■ With base-top models using transport cart, roll transport car t up to front of

unit and lock front casters. Roll oven rack out of unit and onto transport cart. Be sure wheels on oven rack are locked to stabilize load and reduce the chances of spills.

GENERAL INFORMA TION

Loading and Unloading

continued

WARNING: Surfaces of food containers, mobile oven racks and inside cabinet surfaces may be extremely hot. Always use insulated oven mitts or pads when removing food containers or handling mobile oven racks or burns could result.

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.

■ Using oven mitts or pads, load or unload individual containers.

■ Shut door. Cooking process continues automatically.

Tips

■ Preheat cooking cabinet prior to loading for full loads.

■ Since no flavor transfer occurs during cooking, try to plan full loads based on

similar cooking climates (Moist, Dry, Combination) rather than food compatibility.

■ When cooking for longer periods, or on continuous run cooking, load items

that will be done sooner toward the front of the oven. These can be removed individually when done.

■ For the 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 grids and load grids

directly onto shelves near the bottom of the unit. Load an empty pan directly beneath the roast to catch drippings and roast bones.

■ For base-top models, consider the purchase of Combi Base Units. Several styles

are available that offer storage for convenient access to pans, grids, and racks.

■ If rethermalizing plated portions is a frequent part of your production, consider

the purchase of special plate racks and thermal covers.

GENERAL INFORMA TION

Loading and Unloading

continued

ClimaPlus®Control Precise automatic humidity control

Use ClimaPlus Control to set, measure and maintain desired humidity in the cooking environment. ClimaPlus is a patented technology that precisely and automatically measures and controls the amount of humidity in the cooking climate. This gives operators the flexibility and control to produce crisp crusts for roast chicken... tender consistency for roasts, ribs, and meat loaf... delicate evenness for light breads, cakes and pastries... perfect browning for au gratin dishes, casseroles, and pies.

Advantages

Control humidity to:

■ Improve the quality of foods with different textures and consistencies.

■ Enable precise finishing of delicate items.

■ Cook a wide variety of foods at the same time, including sauces and stocks.

■ Achieve proper cooking intensity for doughy pastries.

Increase humidity to:

■ Promote basting.

■ Retain food’s natural flavors and nutrients.

■ Prevent dehydration for increased portions.

Remove humidity to:

■ Achieve browning.

■ Increase crispness and texture.

■ Maintain a consistent environment when baking or roasting “wet” foods.

Tips

A good approach to using ClimaPlus is to observe the cooking process and react with the appropriate adjustment to the humidity level. Use ClimaPlus when:

• Food perspires

• Condensation forms on pans

• Browning needs to proceed more rapidly

■ ClimaPlus Control is most effective with foods that have high moisture content.

■ ClimaPlus is well suited to maintain a consistent environment when cooking

frozen or partially frozen meats, casseroles, entrées or side dishes.

■ Be sure to use Combination Mode if you wish ClimaPlus to add humidity.

GENERAL INFORMA TION

Capabilities

ClimaPlus works by constantly monitoring and controlling the level of humidity in the cooking environment. Most foods release moisture into the air as they cook, naturally building excess humidity in the cabinet. When humidity rises above the set level, ClimaPlus removes excess moisture. When humidity drops below the set level, ClimaPlus signals the steam generator to add moisture into the cabinet .

The ClimaPlus window and controls are designed to display important information about the cooking climate at a glance:

■ When cooking in Combination Mode, the horizontal display lights

up as a bar that is part blue and part red, with blue representing moist heat and red representing dry heat.

■ The amount of blue and red showing indicates the desired

combination of moist and dry heat as set by the Central Dial.

■ The small green number displayed above the red/blue bar is the

actual percentage of relative humidity in the cabinet.

■ The ClimaPlus arrow key is used to activate ClimaPlus Control. During operation,

the arrows light up to indicate ClimaPlus activity. The up arrow lights up to indicate that steam is being added to the cabinet. The down arrow lights up when humidity is being removed from the cabinet.

Operation

■ Select Dry Heat or Combination Mode.

NOTE: Steam Generator is not active in Dry Heat mode. Therefore, ClimaPlus functionality is limited to removing humidity from the cabinet. Moisture from food may continue to build during cooking process but cannot be increased by ClimaPlus.

■ Press the ClimaPlus Control arrow key.

■ Use the Central Dial to set the desired humidity level.

To check the current humidity level:

■ Press and hold TEMPERATURE key. The current humidity level in the cooking

cabinet is displayed in the ClimaPlus window.

GENERAL INFORMA TION

ClimaPlus Control

continued

Operating the ClimaPlus®Combi

In this section:

Cooking Modes Cooking Functions Cleaning Installation

The following section presents in some detail a complete overview of the operation of your Henny Penny ClimaPlus Combi. You'll find the advantages, tips and step-by-step operating instructions for each feature of the LCS and LCG models, from cooking modes to IQT applications and additional keypad functions.

The programming section included in Cooking Functions will help you customize the day-to-day operation of the ClimaPlus Combi to your particular production needs. Simple instructions, accompanied by visual icons of the appropriate control panel keys, make it easy to do everything from creating custom programs to setting up the displays for the desired time, temperature and language formats.

The Cleaning section explains the advantages and operation of the CleanJet automated cleaning system and CDS CalcDiagnosis feature. The Installation section offers basic information about site requirements and the water, electrical and gas connections necessary to properly install and set up the ClimaPlus Combi for operation.

Cooking M odes

ClimaPlus Combis have two basic cooking modes: Moist Heat and Dry Heat. These two cooking modes can be used individually, in sequence,

or together in a third Combination mode. Almost all traditional cooking processes can be accomplished in these modes.

Moist Heat Mode

The steam generator produces hygienic steam and releases it (without pressure) into the cooking cabinet where it is circulated at high speeds by the fan. The cooking temperature in this mode can be regulated from 85-265°F (30-130°C) to accomplish:

■ Steaming

■ Tender Steaming

■ Forced Steaming.

Dry Heat Mode

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 85-575°F (30-300°C).

■ Cooking environment can be manipulated extensively with additional functions

and ClimaPlus Control.

Combination Mode

The unit’s control system combines both Moist Heat and Dry Heat modes to create a cooking environment in which variable amounts of humidity can be introduced and controlled at temperatures from 85-575°F (30-300°C).

■ Cooking environment can be manipulated extensively with additional functions

and ClimaPlus Control.

■ Rethermalizing is accomplished in Combination Mode at 60% humidity or less.

Moist Heat Mode 212°F (100°C)

Pressureless steam generation and auto-reverse fan quickly produce a cooking environment of 100% humidity. Perfect for steaming a wide variety of foods with no flavor transfer. Also used for stewing, blanching, poaching, simmering, soaking, thawing, rethermalizing, preserving.

Advantages

■ Extremely short preheating time.

■ Excellent food consistency.

■ Conser ves nutrients, color.

■ No added fats or oils.

■ Cook different products at the same time with no flavor transfer.

■ Can be partially unloaded for serving convenience.

■ No need to boil water in pots.

Menu suggestions

■ Ingredients preparations–tomato concasees, garnish, mushrooms, blanched

vegetables for stuffing, peeling, etc.

■ Starters, appetizers–scrambled, poached or boiled eggs; vegetable pate, asparagus,

stuffed vegetables, cannelloni.

■ Entrees–cooked beef, ham, turkey legs, steamed fish, chicken breasts.

■ Sides–rice, dumplings, pasta, fresh and frozen vegetables, boiled potatoes, and

grains.

Tips

■ Determine which foods can be cooked together for the greatest production

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 no flavor transfer occurs.

■ 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, dr y pasta, beans, and grains are foods 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 oven rack.

COOKING MODES

Operation and Settings

■ Turn unit on.

■ Select MOIST HEAT mode and set TIMER on Continuous Run. Only blue

bars appear in ClimaPlus window indicating 100% moist heat.

■ Preheat until temperature reaches 212°F (100°C), or to desired temperature.

■ Load oven.

■ Select TIMER key. Set desired cooking time using Central Dial OR select IQT

Sensor and set desired Sensor core temperature OR select Continuous Run.

■ ClimaPlus control is preset at 100% humidity and cannot be changed in Moist

Heat mode.

■ Unload oven when done. Unit automatically shuts off when door is opened.

NOTE: LCS & LCG models 20 & 40 have a built-in safety latch that lets steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and

1020. If your ClimaPlus Combi is NOT equipped with this feature, open door

slightly until fan stops and steam dissipates. Open door fully to unload.

COOKING MODES

Moist Heat

continued

CONT-RUN

Opening Door During Operation

Tender Steaming 85-210°F (30-99°C)

A gentle cooking application in Moist Heat mode that uses steam with less air turbulence at temperatures below the boiling point. Use Tender Steaming for scalding, poaching, thawing, proofing, simmering, blanching, rethermalizing, soaking, vacuum cooking, and preserving.

Advantages

■ Fast preheating.

■ The ability to select and maintain precise low cooking temperatures.

■ Gentle steaming for a variety of delicate items.

■ Excellent consistency and taste for many kinds of meat and fish.

■ Lower cooking temperatures mean less sticking and crumbling.

■ Less shrinkage resulting in moist, attractive portions for display merchandising.

■ No added fats or oils are needed for cooking.

■ Excellent method for proofing breads and doughs at 95-99°F (35-37°C).

■ Can be partially unloaded for serving convenience.

Menu suggestions

■ Ingredients preparations–blanching bacon and ham, proofing, soups, sauces,

stocks, fish garnishings, etc.

■ Starters, appetizers–Poached eggs, seafood, cakes, patés, etc.

■ Entrees–Fish (salmon, sole, orange roughy), poultry, vacuum cooking items,

boneless chicken and turkey filets, beef filets, sausages, etc.

■ Sides-Vegetable casseroles

■ Desserts–fruit, cheese cakes, delicate moist items, etc.

■ Yeast doughs–breads, rolls, bagels, etc.

Tips

Approximate temperature ranges for some common Tender Steamed items:

Soup garnishings 167-194°F 75-90°C Fish, seafood 149-194°F 65-90°C Pork, veal 161-167°F 72-75°C Chicken/white meat 167-185°F 75-85°C Chicken/dark meat 176-194°F 80-90°C Poultry (other) 176°F80°C Beef, lamb 135-165°F 58-74°C Desserts 149-194°F 65-90°C Breads, doughs 95-99°F 35-37°C

COOKING MODES

Opening Door During Operation

CONT-RUN

Cooking times

Moist Heat mode principles apply: generally, the lower the cooking temperature the longer the cooking time.

Seasoning

Season lightly. Low temperature cooking intensifies a food’s natural taste, as well as the taste of seasonings. For the same reason, use less essences or reducing agents.

Texture, appearance

Tender Steaming imparts excellent characteristics to food for presentation in display merchandisers:

■ Excellent color

■ Firm structure for clean portioning

■ Less shrinkage for plump, taut skins

■ Fewer and smaller “bursts” even when skin is damaged

Operation and settings

■ Turn unit on.

■ Select MOIST HEAT mode and set TIMER on Continuous Run.

■ Preheat until temperature reaches 212°F (100°C) or to desired temperature.

■ Load oven.

■ Set desired Tender Steaming TEMPERATURE 85-210°F (30-99°C) using

Central Dial.

■ Select TIMER key. Set desired cooking time using Central Dial OR

■ Select IQT Sensor and set desired core temperature using Central Dial OR

select Continuous Run.

■ Unload oven when done. Unit automatically shuts off when door is opened.

NOTE: LCS & LCG models 20 & 40 have a built-in safety latch that lets steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and

1020. If your ClimaPlus Combi is NOT equipped with this feature, open door

slightly until fan stops and steam dissipates. Open door fully to unload.

COOKING MODES

Tender Steaming

continued

F or ced Steaming 213-265°F (101-130°C)

A cooking application in Moist Heat mode using additional heat to allow full-humidity steaming at temperatures well above boiling. Forced Steaming is excellent for cooking dense products, such as root vegetables and frozen casseroles.

Advantages

■ Creates an intensified cooking process

■ Shorter cooking times

■ Product retains color, nutrients

■ Less shrinkage

Menu suggestions

■ Potatoes, carrots, celery

■ Frozen prepared foods

Tips

Approximate temperature ranges for some common Forced Steamed items:

Celery 230°F 110°C Carrots 240°F 115°C Potatoes 257°F 125°C Turnips, yams 248°F 120°C Frozen lasagna 248°F 120°C Frozen vegetables 248°F 120°C Rice 248°F 120°C

COOKING MODES

CONT-RUN

Opening Door During Operation

Operation and settings

■ Turn unit on.

■ Select MOIST HEAT mode and set TIMER on Continuous Run.

■ Preheat to set temperature.

■ Load oven.

■ Set desired Forced Steaming TEMPERATURE 213-265°F (101-130°C) using

Central Dial.

■ Select TIMER. Set desired cooking time using Central Dial OR select

IQT Sensor and set desired core temperature using Central Dial OR select Continuous Run.

■ Unload oven when done. Unit automatically shuts off when door is opened.

NOTE: LCS & LCG models 20 & 40 have a built-in safety latch that lets steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and

1020. If your ClimaPlus Combi is NOT equipped with this feature, open door

slightly until fan stops and steam dissipates. Open door fully to unload.

COOKING MODES

Forced Steaming

continued

Dry Heat M ode85-575°F (30-300°C)

Po werful convection heating and auto-reverse fan create the ideal environment for fast, even broiling, roasting, baking, browning, thawing, grilling and sautéing.

Advantages

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

■ Fast pre-heating.

■ High-speed air circulation creates even heating for high quality food production.

■ Consistent cooking and even browning at all rack levels.

■ No added fats or oils are needed for cooking.

■ Cook different products at the same time with no flavor transfer.

■ Can be partially unloaded for serving convenience.

Menu suggestions

■ Ingredients preparations–roasted bones for stock, melting butter, thawing

frozen ingredients.

■ 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, soufflés, casseroles.

■ Desserts–sponge cake, marble cake, puff pastries, frozen fruit puffs, pies, etc.

Tips

Cooking times

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

Roasting, broiling

■ Preheat up to 575°F (300°C). Load and set to desired temperature.

■ Ideal thickness for steaks, chops, cutlets, or loin cuts:

⁄2

-1 in. (13-25mm).

■ Cook on grids with drip pans underneath. This allows even browning on all sides.

■ Group similarly sized products on the same grids.

Sautéing

■ Preheat enamel pan.

■ Shallow pans work best.

Browning, finishing

■ Preheat up to 575°F (300°C). Load and set to desired temperature.

COOKING MODES

CONT-RUN

Baking

■ Preheat to desired baking temperature. In general, ClimaPlus Combi baking

temperatures will be 70-80°F (20-25°C) LOWER than conventional ovens.

■ When baking do NOT preheat pans.

■ For bread, rolls, and muffins use only every second rack. Trays should not be

deeper than 23⁄4

in. (70mm).

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

■ When baking full loads of “wet” product (frozen or dough), adjust ClimaPlus to

remove built-up humidity.

■ Lightly mist breaded products with water or vegetable oil or brush with eggwash.

■ When baking whole fish, wrap tail in foil and support it from underneath with

raw potatoes.

Operation and settings

■ Turn unit on.

■ Select DRY HEAT mode and set TIMER on Continuous Run.

■ Two red bars appear in ClimaPlus window.

■ Preheat, set to desired cooking TEMPERATURE.

■ Load oven.

■ Select TIMER key. Set desired cooking time using Central Dial OR select IQT

Sensor and set desired core temperature using Central Dial OR select Continuous Run.

NOTE: Steam generator does not operate during Dry Heat Mode. However, humidity builds in the cabinet from the moisture escaping food as it cooks. Use ClimaPlus Control to limit the level of this humidity buildup if desired.

■ If desired, press arrow key and set ClimaPlus Control using Central Dial.

■ Unload oven when done. Unit automatically shuts off when door is opened.

NOTE: LCS & LCG models 20 & 40 have a built-in safety latch that lets steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and

1020. If your ClimaPlus Combi is NOT equipped with this feature, open door

slightly until fan stops and steam dissipates. Open door fully to unload.

COOKING MODES

Dry Heat

continued

Opening Door During Operation

Combination Mode 85-575°F (30-300°C)

Fast, consistent method for cooking foods that require a combination of moist and dry heat. Enables practically any percentage of humidity and precise control of the desired level. Use when combi-baking, combi-roasting, combisteaming, browning, braising, glazing, basting.

Advantages

■ Fast preheating.

■ Cook with steam at temperatures above 212°F (100°C).

■ Less food shrinkage from dehydration.

■ More servings per cooked pound.

■ Automatic basting.

■ Foods retain more nutrients and flavor.

■ No added fats or oils are needed for cooking.

■ Even heating improves cooked quality of large meat portions.

■ Cook different products at the same time with no flavor transfer.

■ Consistent cooking and browning at all rack levels.

■ Can be partially unloaded for serving convenience.

Menu suggestions

■ Ingredients preparations–roasted bones for stock.

■ Starters, appetizers–quiche, pastas, bread, rolls (frozen), etc.

■ Entrees–roasts (beef, veal, pork, lamb) stuffed peppers, whole roast chicken,

turkey legs, casseroles, lasagna, etc.

■ Sides–potatoes au gratin, baked potatoes, frozen vegetables, baked apples, etc.

■ Desserts–yeast dough (choux pastry).

Tips

■ To achieve even cooking and browning, always cook roasts on grids with plenty

of space around each roast for air to circulate.

■ When practical, place roasts on grids with meat grain parallel to airflow for even

better results.

■ Cook large, fat-encrusted roasts in MOIST HEAT mode for the first one-third

of the total cooking time, then switch to COMBINATION mode with desired settings for the remainder. This technique helps seal in juices, flavors and nutrients while reducing shrinkage.

■ Condensation and juices can be collected in a pan under the roasts to be used

later with roasted bones for sauce stocks.

■ Use chicken grid to roast whole chickens upright for even cooking, browning.

COOKING MODES

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