Henny Penny SCR-6, SCR-8 General Manual

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 two (2) years 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 ten (10) days after installation.

REPLACEMENT PARTS: Any appliance replacement part, except lamps and fuses, which proves to be defective in material or workmanship within ninety (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.

The warranty for new equipment and replacement parts 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.

EXTENDED FRYPOT WARRANTY: Henny Penny will replace any frypot that fails due to manufacturing or workmanship issues for a period of up to seven (7) years from date of manufacture. This warranty shall not cover any frypot that fails due to any misuse or abuse, such as heating of the frypot without shortening.

0 TO 3 YEARS: During this time, any frypot that fails due to manufacturing or workmanship issues will be replaced at no charge for parts, labor, or freight. Henny Penny will either install a new frypot at no cost or provide a new or reconditioned replacement fryer at no cost.

3 TO 7 YEARS: During this time, any frypot that fails due to manufacturing or workmanship issues will be replaced at no charge for the frypot only. Any freight charges and labor costs to install the new frypot as well as the cost of any other parts replaced, such as insulation, thermal sensors, high limits, fittings, and hardware, will be the responsibility of the owner.

Any claim must be represented 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 sender 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 CONSQUENTIAL 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 MERCHANTABILITY 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.

Henny Penny

SCR-6/8

TABLE OF CONTENTS

Section			Page
Section 1.	INTRODUCTION .....................................................................................................		1-1
	1-1	Henny Penny Rotisserie .................................................................................	1-1
	1-2	Features ..........................................................................................................	1-1
	1-3	Assistance ......................................................................................................	1-1
	1-4	Safety .............................................................................................................	1-2
	1-5	Proper Care ....................................................................................................	1-2
Section 2.	INSTALLATION ......................................................................................................		2-1
	2-1	Introduction ....................................................................................................	2-1
	2-2	Location .........................................................................................................	2-1
	2-3	Stacking Instuctions .......................................................................................	2-2
	2-4	Unpacking ......................................................................................................	2-3
	2-5	Leveling of Unit .............................................................................................	2-4
	2-6	Electrical Requirements .................................................................................	2-4
Section 3.	OPERATION ............................................................................................................		3-1
	3-1	Introduction ....................................................................................................	3-1
	3-2	Controls and Switches....................................................................................	3-1
	3-3 Installation of Discs, Rods, and Spits ............................................................		3-5
	3-4	Procedure for Angled Spits............................................................................	3-6
	3-5	Procedure for Meat Forks or Spits ................................................................	3-6
	3-6	Use of Optional Accessories ..........................................................................	3-7
	3-7	Program Mode Operation ..............................................................................	3-7
	3-8	Preheat Control ..............................................................................................	3-8
	3-9	Cooking Control.............................................................................................	3-8
	3-10	Door Switch ...................................................................................................	3-8
	3-11	Hold Control ..................................................................................................	3-8
	3-12	Cleaning Procedures ......................................................................................	3-9
Section 4.	PROGRAMMING.....................................................................................................		4-1
	4-1	Introduction ....................................................................................................	4-1
	4-2 Programming for Cook and Hold ..................................................................		4-1
	4-3	Special Programming Mode ..........................................................................	4-3
	4-4	Tech Mode .....................................................................................................	4-5
Section 5.	COOKING PROCEDURES ....................................................................................		5-1
	5-1	Program Cook Parameters .............................................................................	5-1
	5-2	Loading the Rotisserie ...................................................................................	5-1
	5-3	Removing Spits from the Rotisserie ..............................................................	5-1
	5-4	Removing Cooked Meat from Spits ..............................................................	5-1
	5-5	Seasonings and Barbecue Sauce ....................................................................	5-2
	5-6 Basic Rules of Safe Food Preperation ...........................................................		5-2
	5-7 Minimum Temperature Requirements for Hot and Cold Food Storage ........		5-3
	5-8	Testing for Doneness .....................................................................................	5-3
	5-9	Basic Cooking Procedures .............................................................................	5-4
	5-10	Cooking Guidlines .........................................................................................	5-5

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		TABLE OF CONTENTS
Section			Page
Section 6.	TROUBLESHOOTING ............................................................................................		6-1
	6-1	Introduction ....................................................................................................	6-1
	6-2	Troubleshooting .............................................................................................	6-1
		Error Codes ...................................................................................................	6-3
Section 7.	MAINTENANCE ......................................................................................................		7-1
	7-1	Introduction ....................................................................................................	7-1
	7-2	Maintenance Hints .........................................................................................	7-1
	7-3	Halogen Lamp Replacement ..........................................................................	7-1
	7-4	Blower Replacement ......................................................................................	7-2
	7-5	Thermal Sensor Replacement ........................................................................	7-3
	7-6	Contactor ........................................................................................................	7-4
	7-7	Drive Motor Replacement .............................................................................	7-5
	7-8	Rotation Control Switch ................................................................................	7-6
	7-9	Capacitor Replacement - Blower Motor ........................................................	7-7
	7-10	Capacitor Replacement - Drive Motor...........................................................	7-8
	7-11	Door Sensor Replacement .............................................................................	7-8
	7-12	Socket - Halogen Lamp .................................................................................	7-9
	7-13	Power Switch .................................................................................................	7-10
	7-14	Radiant Heaters ..............................................................................................	7-10
	7-15	“Speaker” Replacement .................................................................................	7-11
	7-16 Meat Probe Receptacle Replacement ............................................................		7-12
	7-17	Transformer....................................................................................................	7-12
	7-18	Control Board Replacement ...........................................................................	7-13
	7-19	Relays .............................................................................................................	7-13
	7-20	High Limits ....................................................................................................	7-16
Section 8.	PARTS INFORMATION ..........................................................................................		8-1
	8-1	Introduction ....................................................................................................	8-1
	8-2	Genuine Parts .................................................................................................	8-1
	8-3	How To Order ................................................................................................	8-1
	8-4	Prices ..............................................................................................................	8-1
	8-5	Delivery..........................................................................................................	8-1
	8-6	Warranty ........................................................................................................	8-1

Distributors List - Domestic and International

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	SECTION 1. INTRODUCTION
1-1. HENNY PENNY	The Henny Penny Rotisserie, SCR-6 or 8 , combines
ROTISSERIE	rotating convection heat with rotating disks so that food
	browns more evenly and cooks faster. It can also be used as a
	display unit for displaying of product while in the cooking or
	holding mode.

1-2 FEATURES

!Distinctive compact design

!Preselected automatic controls

!Integrated Solid State Controls

!Combination hot air convection and infrared cooking

!Rotating disk movement

!LED readout control panel

!Tempered glass doors

!Removable drip pan

!Removable rotor disk

!Stainless steel construction

!Removable vent panels for easy cleaning

1-3. ASSISTANCE

Should you require assistance, just call your local independent distributor (refer to the distributor list in the rear of this manual).

In addition, feel free to contact our corporate headquarters in Eaton, Ohio by dialing our toll free number 1-800-417-8405, or 937-456-8405.

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1-4. SAFETY	To ensure safe operation of the Henny Penny Rotisserie, the
	proper procedures for installation, operation, and mainte-
	nance should be followed and properly understood. Where
	information is of particular importance or is safety related,
	the words WARNING, CAUTION, and NOTE are used.
	Their usage is as follows:

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

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

NOTE

The word NOTE is used to highlight especially important information.

1-5. PROPER CARE	As with any of our equipment, the Rotisserie does require
	care and maintenance, which are discussed in this manual.
	The careful use of the recommended procedures, coupled
	with the regular preventive maintenance, will result in few
	repairs to the equipment.

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SECTION 2. INSTALLATION

2-1. INTRODUCTION This section provides the installation instructions for the Henny Penny Rotisserie.

NOTE

The installation of this unit must conform to all local, state, and federal codes.

	Do not puncture the Rotisserie with any objects such as drills
	or screws as electrical shock, or component damage could
	result.
	NOTE
	Installation of this unit should be performed by a qualified
	service technician.
2-2. LOCATION	The proper location of the unit is very important for operation and
	convenience. Choose a location which will provide easy loading
	and unloading without interfering with the final assembly of food
	orders.
	NOTE
	The SCR-6/8s rotisseries must be 2 inches from any rear wall.
	No minimum spacing is required for the sides of the units.
	After the Henny Penny Rotisserie has been placed on a table,
	run a bead of silicone (silicone or equivalent sealant must be a
	NSF listed material) around the perimeter of the unit sealing it
	to the table top. You are now ready to make the electrical
	connection.

The SCR series rotisserie is a commercial appliance, and many surfaces could be hot. To prevent burns it is recommended that the unit be located in an area that cannot be accessed by the public.

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2-3. STACKING

INSTRUCTIONS NOTE

A Stacking Kit must be used to stack rotisseries, or to stack a rotisserie on a display. This kit ensures 3 inches clearance from a rear wall. The part numbers of the stacking kits are 02664, for use on the SCR-6 and SCD-6, and 02665 is used on the SCR-8 and SCD-8.

1.Lay unit on it’s side and bolt locking casters or legs, to the control side of unit.

2.Using the bolts provided for the non-locking casters, or legs, bolt both the stacking spacer (provided in the kit) and the non-locking caster, or legs, to the front side of the unit. The stacking spacer should extend out the front of the unit about three inches.

3.Carefully lift the rotisserie and place it on top of the display, or bottom rotisserie, with the controls on the same side.

The SCR-8 weighs approximately 500 lbs. (230 Kg) and the SCR-6 weighs 380 lbs. (172 Kg). Extreme care should be taken when lifting the rotisserie to prevent personal injury.

Figure 2-1 4. Remove the three side panel screws from the top unit and remove the three top side panel side screws from the bottom unit.

5.Mount the stacking brackets to each side of the units, as shown in Figure 2-1, using the screws removed in step 4.

6.Unit is now ready for use.

NOTE

For units being installed in Canada, for Price Costco, proceed with the following steps:

7.Remove the black plug button from the top of the upper unit.

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2-3. STACKING	8.	Remove the screws from the channel assembly and take
INSTRUCTIONS (continued)		the top two parts apart.
	9.	Remove the screws along the corners of both top and
		bottom units.
	10. Mount one side of the channel to the units, using the
		screws previously removed in step 9. See Figure 2-2.
	11.	Route the power cord up through the mounted channel
		and attach the cover to the channel, using the screws
		previously removed in step 8. See Figure 2-2.
	12.	Unit is now ready for use.

Figure 2-2

2-4. UNPACKING	The Henny Penny Rotisserie has been tested, inspected, and
	expertly packed to insure arrival at its destination in the best
	possible condition. The unit is packed inside a heavy
	cardboard carton with sufficient padding to withstand normal
	shipping treatment.
		NOTE
	Any shipping damages should be noted in the presence of
	the delivery agent and signed prior to his or her departure.
	To remove the Henny Penny Rotisserie from the carton you
	should:
	1.	Carefully cut banding straps.
	2.	Remove packing from around the unit.
	3.	Lift carton from unit.
	4.	Remove brackets securing unit to skid.
	5.	Remove unit from skid.
	6.	Your Rotisserie is now ready for setup.

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2-5. LEVELING OF UNIT	For proper operation, the Rotisserie should be level from side to
	side and front to back. This will ensure proper door operation.
2-6. ELECTRICAL	The Henny Penny rotisserie is available from the factory
REQUIREMENTS	wired 208 or 240 volt, 220-380 volt, 240-415 volt, 230-400
	volt, 1 or 3 phase, 50/60 hertz service.

The cabinet must be adequately and safely grounded according to local electrical codes to prevent the possibility of electrical shock.

Model	Product	Volts	Phase	Amps	Watts	Wire
No.	No.
SCR-8	02639	208	3	33.6	11,100	3+G
	02638	208	1	50.5	11,100	2+G
	02645	240	3	29.1	11,100	3+G
	02638	240	1	46	11,100	2+G
SCR-6	02634	208	3	22.8	6800	3+G
	02630	208	1	32.5	6800	2+G
	02637	240	3	19.7	6800	3+G
	02630	240	1	28.3	6800	2+G

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	SECTION 3. OPERATION
3-1. INTRODUCTION		The Henny Penny Rotisserie is computer controlled. The
		computer control regulates the cabinet temperatures and
		provides timing and program functions of the rotisserie.

3-2. CONTROLS AND SWITCHES (Refer to Figures 3-1 and 3-2)

Item	Description	Function
1	Power Switch	This two position rocker switch controls power to the rotisserie
	and the control.
2	Rotor Switch	The rotor switch is pressed to bypass the computer control and
		turns the rotor motor on. A rotor switch may be located on
		both and the operator side and customer side.
3	Meat Probe	The meat probe is plugged into this receptacle, then inserted into
		the product and the temperature displays.
4	Preheating LED	This LED turns on during a preheating mode.
5	Program LED	This LED flashes during a program mode.
6	Product LED	A product LED is located above each product button. It turns
		on when a product is selected and during programming. The
		LED flashes during cook and hold cycles.
7	Product Up and Down	The ten product selections, labeled M through P9, are
	Buttons	selected by pressing the Up and Down buttons.
8	Cook or Hold LED	This LED turns on during a cook cycle and during the hold cycle
9	Program Button	The program button is pressed to access the program and
		special program modes.
10	Menu Board	The menu board displays the product names. The menu items
		can be changed.
11	Digital Displays	The three digital displays are LED displays which show the
		temperature, time, and messages associated with the control
		operation.
12	Ready LED	This LED turns on during preheat when the temperature nears
		the programmed set point temperature. It turns off during a
		cook cycle

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3-2. CONTROLS AND SWITCHES (Refer to Figures 3-1 and 3-2)
(continued)
		.
Item	Description	Function
13	Start Button	The start button is pressed to begin the unit preheating or begins
		a cook cycle.
14	Stop Button	The stop button is pressed to end a cook or hold cycle.
15	Alarm Button	The alarm button is pressed to view or change the alarm
		settings. The settings can be changed at any time.
16	Oven Temperature	The temperature button is pressed to view the current oven
	Button	temperature.
17	Set Temperature Up	These buttons are pressed to change the temperature setpoint.
	and Down Buttons
18	Set Time Up and	These buttons are pressed to change the time settings.
	Down Buttons

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1

2

Figure 3-1

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3-3

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SCR-6/8

	12
4	8
	11
13	14
	11
	19
15	18

11

20

16

17

6

7

10

9

5

Figure 3-2

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3-3. INSTALLATION OF DISCS, ROD AND SPITS

1.Fit discs up to appropriate disc support on each side of unit.

2.Place each end of the rod assembly into the hubs on each disc.

3.Slide the collars onto each hub of discs.

4.Slide retention rings over hubs and into slot on rod.

5.Slip angled spits onto discs, with the “V” of the angled spits towards the rod.

NOTE

Fit the spit with the “V” towards the rod. Reversing the spit will result in spits tilted at an angle.

When removing the rod assembly make sure indicator is pointed up towards top of unit. If it is pointed down, the rod assembly will fall.

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3-4. PROCEDURE FOR	The angled spits are the standard accessory for the Henny
ANGLED SPITS	Penny rotisseries. Some of the advantages of the angled spits,
	compared to the meat forks, are the ease and speed in which whole
	chickens can be placed on the spits. Also, cooking on spits
	compared to baskets and pans is superior as the meat cooks more
	uniformly and is basted by itself as it rotates. It is important to place
	meat on the spit evenly for even cooking results.
	Place the chicken on its back. Cut a small slit in the extra skin at the
	tail end of the chicken. Place one, then the other leg through the slit,
	so the legs are in a crossed fashion. Fold the wings up behind the neck.
	Hold the spit with the opening of the “V” shape facing upwards
	and the angle of the “V” towards the table. Slide the spit
Figure 3-1	lengthwise through the body cavity of the chicken, tail cavity
	first, with the breast up (see Figure 3-1).

3-5. PROCEDURE FOR MEAT	The double spits or meat forks are optional accessories. Some
FORKS OR SPITS	of the advantages of cooking on spits compared to baskets or
(OPTIONAL)	pans are that the meat cooks more uniformly and is basted
	by itself as it rotates. It is important to place meat on the spit
	evenly for even cooking results.
	Place chicken and small poultry on spits in a vertical position
	for maximum capacity (see diagram). Place chicken on its back.
	Gently push legs and thighs toward the back. This gives the
	chest a more plump appearance and positions the drumsticks
	better for insertion of the spit. Run one point of the spit
	through the chest at the height of the wings. Run the other
	point through the large part of the drumstick and lower body.
	Push the spit through to the other side of the chicken. Wings
	can either be pinned by the spit or folded behind the neck.
	If turkey or large poultry is cooked, it may be necessary to
	place them horizontally on spits so they do not touch the top
	of the oven or interfere with adjacent spits. In this case, run
	the spits lengthwise through the breast and thighs.
	Whole roasts - beef, lamb, pork and ham, should be centered
	on the spits evenly. Most roasts will have to be placed on spits
	lengthwise due to their size and shape. However, if small roasts
	are cooked, they can be placed vertically on spits, provided
	they do not touch the top of the oven or interfere with adjacent spits.
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3-5. PROCEDURE FOR MEAT	Pork ribs - spare or baby racks should be weaved on the spits
FORKS OR SPITS	like an accordion. Both tines of the meat fork should pierce
(continued)	the slab.
	Best results are obtained if poultry or roasts are not crowded
	together. Leave adequate space between products for best
	browning.

3-6. USE OF OPTIONAL	Baskets are available as an option for food products too
ACCESSORIES	small or impractical to put on spits.
	Meatloaf, fish, stuffed bell peppers, and frozen pastries are ex-
	amples of products that can be baked in the baskets.
	If baskets are used instead of spits to bake whole chicken or
	roasts, keep in mind these products will require more time to
	cook and the browning will not be as uniform.
	Coated accessories are available. For more infor-
	mation contact your local distributor.
3-7. OPERATION MODE	The control has ten product cook cycles which may be pro-
	grammed for specific products. Each cycle may consist of up
	to four Cook steps and a Hold Parameter.
	1. Press the Up or Down button, under PRODUCT SELEC-
	TION, to select the desired product. Then press the START
	button and the unit will begin to preheat to the tempera-
	ture appropriate for that product.
	NOTE
	The Manual Mode is not programmed and a cook time and
	temperature must be programmed once this product is se-
	lected. Use the Up or Down button, under PRODUCT SE-
	LECTION, to select Manual mode (M). Press the START
	button to begin preheat. Use the time and temperature Up
	and Down buttons to program this mode.
	2. Once the “Ready” LED flashes, the product can now be
	loaded into the unit. “READY TO LOAD” message
	scrolls in top display.

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3-7. OPERATION MODE	3 Open the door and load the product into the unit. Press the
(continued)	rotate knob as needed to rotate the discs to help in loading.
	Close the door, then press the START button to begin cook
	cycle.
	NOTE
	The middle display shows the time remaining and the bottom
	display shows the set point temperature. The actual tempera-
	ture shows when the Oven Temperature button is pressed.
	4. At the end of the cook cycle an alarm will sound, the
	middle display shows “0:00” and the top display flashes
	“DONE”. Press the STOP button to end the cook cycle.
	NOTE
	If a hold time is not programmed, the cycle is ended and
	alarm turned off by pressing the STOP button. If a hold
	time is programmed, the unit will sound an alarm and
	automatically go into the hold cycle. Hold time remaining
	and temperature will be displayed.
	5. At the end of the hold cycle, the middle display flashes
	“0:00” and the top display flashes “END”. Pressing the
	STOP button stops the alarm and rotor, and all outputs are
	off.
	NOTE
	To abort a Cook or Hold cycle, press and hold the STOP but-
	ton for 2 seconds. The cook cycle can also be paused by press-
	ing and releasing the STOP button. If power is removed at any
	time, the control will resume the operation that was active at
	power down, whether it was in a cook cycle, hold cycle, or
	preheat.
3-8. PREHEAT CONTROL	During preheat, the air heat and radiant heat are both turned
	on to regulate the air temperature to the programmed
	preheat/cook setpoint. Both air and radiant heat are
	turned off when the air temperature is above the setpoint.
	The blower runs continuously, but the rotor is off.
3-9. COOKING CONTROL	Normally during a cook cycle, the air heating elements and
	the radiant elements are regulated to the programmed air
	temperature set point.
3-10. DOOR SENSOR	If either door is opened during a cook cycle, all functions are
	turned off, and remain off until both doors are closed. The top
	display shows “DOOR IS OPEN”. But, if the meat probe is
	plugged into the unit and the control side door is open, the top
	display will show meat probe temperature.
3-11. HOLD CONTROL	The hold mode can be programmed for time and temperature.

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3-12. CLEANING	1. Turn all controls to OFF and disconnect the electrical
PROCEDURES	power supplied to the unit.

Allow the unit to cool before cleaning, as the exterior and interior of the cabinet may be hot enough to cause burns.

2. Remove the discs and rod assembly and take to a sink to clean them thoroughly. (See Section 3-3).

NOTE

If door of unit is partially open it is designed to close automatically. To keep door open, position door fully open.

Be sure to keep groove in the rod clean of debris. The retaining ring must fit securely in the groove to keep rod assembly from falling and damaging unit, or causing personal injury.

3.Pull grease pan partially out and unscrew drain plug to discard grease into another container.

4.Remove grease pan, vent panels (side vents first), back panel, and grease trays from unit, and take to a sink to

clean thoroughly.

NOTE

The top vent panel (covering air heaters), is slotted to the right on the SCR-8 and to the left on the SCR-6.

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3-12. CLEANING	5. Loosen the thumb screw on the blower fan blade and pull
PROCEDURES	blade from shaft. Then take fan blade to a sink to clean
(continued)	thoroughly.

When reinstalling fan blade, be sure the offset shaft matches up, and the thumb screw is tightened snug, but not too tight. If the fan is not installed properly the fan could hit the vent cover and damage to the fan could result.

Do not use abrasive cleaners or cleaners/sanitizers containing clorine, bromine, iodine, or ammonia chemicals. These abrasives and chemicals will deteriorate the stainless steel material and shorten the life of the unit.

Futhermore, when cleaning the coated parts, Do Not use any abrasive cloth, degreaser, oven cleaner, or any type of corrosive cleanser. Hot soapy water is all that is needed to clean these parts. Any of the other cleaners mentioned above will greatly reduce the life of the coating.

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SECTION 4. PROGRAMMING

4-1. INTRODUCTION The controls can be preset at the factory, or the desired functions can be programmed in the field. The Program Settings (“P”) button is used to program the following functions: Cooking(steps), alarms, and hold.

NOTE

An exception is the Manual mode. Cook time and temperature can be programmed into this slot without entering the program mode.

4-2. PROGRAMMING FOR	1.	Press and hold the Program Settings (“P”) button until
COOK AND HOLD		the control beeps and the display shows “PROG”, then
		release the “P” button.
	2.	Enter the access code 1-2-3 by pressing the button under the
		digit. The Alarm button is under the 1, the Down button is
		under the 2, the Up button is under the 3.
		The control will sound three quick beeps, the word “STEP”
		lights up above the “P” button and the settings for the
		currently selected product are shown. The product, (P1
		through P9), flashes then “COOK-1” shows in the top
		display.
		NOTE
		If the incorrect access code is entered, the Programing
		mode is denied. A “BAD CODE” message shows
		on the display and a warning tone is generated. After
		approximately 10 seconds the control returns to normal
		operation and the access code may be tried again.
	3.	Select the product to be programmed, P1 through P9, using
		the Up and Down buttons under PRODUCT SELECTION
		NOTE
		Once the desired product is selected, each press of the Pro-
		gram (“P”) button advances to the next cook or hold step. The
		parameters are described below.
	4.	Once the product is selected the preheat/cook temperature can
		be entered. Press the Up and Down buttons under the tempera-
		ture display until the desired temperature shows in the dis-
		play.
	5.	The time can be programmed by pressing the Up and Down
		buttons under the time (middle) display.
		Example: “1:30:00” is 1 hour, 30 minutes, and 0 seconds.
		NOTE
		Up to four times and temperatures
		can be programmed per cook cycle

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