Vulcan-Hart VCE6H, ML-126173, ML-126177 User Manual

INSTALLATION &

OPERATION MANUAL

ELECTRIC COMBI,
CONVECTION & STEAM OVENS

MODEL

VCE6H ML-126177
VCE10H ML-126178
VCE10F ML-126179
VCE20H ML-126172
VCE20F ML-126173

For additional information on Vulcan-Hart or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanhart.com

Model VCE10H

VULCAN-HART P.O. BOX 696, LOUISVILLE, KY 40201-0696
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC TEL. [phone]
WWW.VULCANHART.COM

FORM 31140 Rev. A (Sept. 2004)

TABLE OF CONTENTS

GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

STACKING KITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

LEGS OR CASTERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

LEVELING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

CONDENSATE DRIP PAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

PLUMBING CONNECTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

WATER REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

WATER SUPPLY CONNECTIONS . . . . . . . . . . . . . . . . . . . . . 5

DRAIN CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

ELECTRICAL CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

VENT HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

DOOR OPENING AND CLOSING . . . . . . . . . . . . . . . . . . . . . . . . . . 7

GREASE FILTER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

LOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

UNLOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

BUZZER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

COOL DOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

PROGRAMMABLE CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . 10

PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

COOKING WITH THE PROBE . . . . . . . . . . . . . . . . . . . . . . . 12

USING THE TEMPERATURE PROBE . . . . . . . . . . . . . . . . . 12

TEMPERATURE PROBE APPLICATIONS . . . . . . . . . . . . . . 13

ENTERING A COOKING PROGRAM . . . . . . . . . . . . . . . . . . 13

PROGRAMMING MEMORY. . . . . . . . . . . . . . . . . . . . . . . . . . 14

RECALLING A PROGRAM FROM MEMORY . . . . . . . . . . . 15

BAKING (CONVECTION BAKING - HOT AIR) . . . . . . . . . . . 16

CONVECTION BAKING APPLICATIONS . . . . . . . . . . . . . . . 17

STEAMING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

STEAMING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . 19

COMBI (CONVECTION BAKING WITH STEAMING) . . . . . 20

COMBI APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

COOK AND HOLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

COOK AND HOLD APPLICATIONS . . . . . . . . . . . . . . . . . . . 23

EXAMPLE PROGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

MENU CARD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

DELUXE MANUAL CONTROL . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

ENTERING A MANUAL COOKING OPERATION . . . . . . . . 29

STANDARD MANUAL CONTROL . . . . . . . . . . . . . . . . . . . . . . . . . 30

ENTERING A MANUAL COOKING OPERATION . . . . . . . . 31

CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

DAILY CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

COMPLETE CLEANING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

CLEAN CYCLE DELIMING PROCEDURE . . . . . . . . . . . . . . . . . . 34

CONFIGURATION MODE — PROGRAMMABLE CONTROL . . . 36

CONFIGURATION MODE — MANUAL CONTROL . . . . . . . . . . . 38

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

SERVICE ADJUSTMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

SERVICE AND PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . 40

–2–

Installation, Operation, and Care of

ELECTRIC COMBI, CONVECTION & STEAM OVENS

SAVE THESE INSTRUCTIONS

GENERAL

The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convection
heating and/or steaming in the cooking chamber. Humidification can be provided by the internal steam
generator or by water injection (water vaporizes on contact with the hot oven interior).

The Vulcan Combi Electric ovens are sized 6, 10, or 20 levels high. The 6 level ovens are Half depth
only. The 10 and 20 level ovens are either Full or Half depth. All models include one of the three
controls: Manual Standard, Manual Deluxe, or Programmable. The bold numbers and letters explain
the model-number conventions.

The 6 or 10 high ovens can be installed on a suitable countertop using the legs (standard) or on an
accessory Stand. The accessory Stand may be equipped with an accessory Pan Slide which provides
rack or pan storage underneath the oven. On 6 or 10 level ovens, the accessory Landing Table can
load or unload all Racks in one motion when the oven is mounted on the accessory stand or on a
countertop at the proper elevation. Additional Pan Racks and Racks are also available accessories.
The 20 level ovens can be installed with legs or with accessory casters. Accessory 20 Level Half and
20 Level Full Trolleys allow loading or unloading all racks in one motion (trolleys may be priced with
ovens). An available Hose Spray accessory can be installed near the oven to facilitate easy cleaning.

INSTALLATION

UNPACKING

Immediately after unpacking the oven, check for possible shipping damage. If the oven is found to be
damaged, save the packaging material and contact the carrier within 15 days of delivery.

Prior to installation, verify that the electrical service agrees with the specifications on the oven data
plate.

LOCATION

Allow space for operating the oven. Do not obstruct the ventilation ports above the oven. To provide
ventilation access, allow 4" clearance on the right side of the oven and 6" clearance at the rear. A
suitable amount of space should be provided for machine operation, cleaning, and service.

STACKING KITS

Stacking kits are available to allow ovens to stack, one on top of the other (available for 6 and 10 level
ovens only). The bottom oven must be larger or the same size as the upper oven. Assembly
Instructions are included with the kit.

–3–

LEGS OR CASTERS

WARNING: THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR

CASTERS.
Raise up and block the oven a minimum of 10" from the floor. Threaded holes are provided at the four

corners underneath the oven; screw the threaded stud of the four legs or optional casters into the
threaded holes. Four flanged legs allow anchoring to the floor (anchoring hardware not provided).
Casters with brake should be installed at front, casters without brake, at rear.

Available Installation Accessories

Model Legs* or Casters Stand with Legs* or Casters Stacking Kit with Legs* or Casters

VCE6H

VCE10H

VCE10F

VCE20H

VCE20F

* Leg height will vary with application.

Legs Stand with Legs Stacking Kit with Legs

Stand with Casters Stacking Kit with Casters

Legs Stand with Legs Stacking Kit with Legs

Stand with Casters Stacking Kit with Casters

Legs Stand with Legs Stacking Kit with Legs

Stand with Casters Stacking Kit with Casters

Legs

Casters

Legs

Casters

Use legs or casters on an oven if setting on floor. To provide common mating heights with trolleys, the
20 level half depth ovens use 7

1

/4" legs or casters while the 20 level full depth ovens use 85/8" legs or
casters. Use legs only on an oven setting on a counter. Use legs or casters on stand if oven will sit
on stand. Use legs or casters on bottom oven with stacking kit.

Casters may be used on an oven setting on the floor (not on an oven setting on a countertop). Casters
may be used on an accessory stand or on the bottom oven with an accessory stacking kit. Caster
equipped units should be installed with flexible plumbing and electrical connections to allow the unit(s)
to be pulled out for cleaning or servicing. When moving the oven, the operator should not exceed the
limitations of any flexible connections.

LEVELING

Caster equipped ovens must be placed on a level floor.
For ovens with legs, use a spirit level or pan of water in the bottom of the oven to make sure the oven

is level, both front-to-back and side-to-side. Adjust the leveling feet on the bottom of the legs by turning
the feet in or out to level the oven. After the drain is connected, check for level by pouring water onto
the floor of the compartment. All water should drain through the drain opening.

CONDENSATE DRIP PAN

Remove screws under front of oven base and assemble condensate
drip pan to bottom of oven (Fig. 2) using the thumb screws supplied
loose with the oven. Condensate drip pan is incorporated with front
cover of Stacking Kit accessory for the upper oven only. The lower
oven of a stacked pair uses the standard condensate drip pan. The
20 level oven has a three-segment condensate gutter.

–4–

Oven

Condensate Drip Pan

Door

Fig. 1

PLUMBING CONNECTIONS
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY

AND PLUMBING CODES.

Water Requirements

Proper water quality can improve the taste of
the food prepared in the steamer, reduce
liming in the steam generator and extend
equipment life. Local water conditions vary
from one location to another. Ask your
municipal water supplier for details about
your local water supply prior to installation.

Supply Pressure 20 — 60 psig
Hardness* less than 3 grains
Silica less than 13 ppm
Total Chlorine less than 4.0 ppm
pH range 7 — 8
Undissolved Solids less than 5 microns

* 17.1 ppm = 1 grain of hardness

WATER REQUIREMENTS

Presence of sediment, silica, excess chlorides or other dissolved solids may lead to a recommendation
for alternate form(s) of water treatment. Test the water with the test strip included with the combi oven.
Other factors affecting steam generation are iron content, amount of chloridation and dissolved gases.
A local water treatment specialist should be consulted before installation of steam generating
equipment.

Water Supply Connections (Fig. 2)

A water filter system is recommended for the water supply line going to the treated water inlet of your
oven. Follow the recommendations for use and installation instructions shipped with the water filter.
If a water filter is not installed, the oven warranty may be limited.

Connect treated potable water (hot or cold) to the inlet labeled for treated water to supply the steam
generator tank and humidifier. Untreated water contains scale producing minerals which, if supplied
to the steam generator, can precipitate onto the surfaces in the steam generator tank. Due to the
temperatures in the tank, the minerals can bake onto the surfaces and components. This can result
in early component failure and reduced product life. Sensors in the steam generator tank use ions in
the water to detect the water level. Do not use distilled (fully demineralized or de-ionized) water as this
could provide a false reading to the sensors.

Connect untreated potable water (must be cold) to the inlet labeled for untreated water to supply the
condenser which cools the drain water.

Both external-threaded nylon inlets

3

/4" hose bibb (3/4" NSHT, National

Straight Hose Thread) are located at the rear of the oven. The nylon threads

Water Supply Inlets . . .
at Bottom Rear Corner of Oven
. . . Model VCE6H Shown.

should be treated carefully so the connections do not leak. A manual shutoff
valve should be provided, convenient to the oven, for each water supply line;
both of these valves should be open when the oven is in operation. Water
pressure for both incoming water lines should be between 20 and 80 psig.

Refer also to CLEAN CYCLE DELIMING PROCEDURE, pages 34 – 35.

Drain Connection

Fig. 2

CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain.

Extend the drain line from the 1

1

/2" NPT drain pipe extending from the bottom of the oven at the rear
to an open gap-type drain. Drain piping must have suitable pitch, have appropriate support along its
length, and have no connection to other piping. The material used in the drain line should be heat
resistant to at least 212°F.

– 5 –

ELECTRICAL CONNECTION

WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE

PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.

WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND
FOLLOW LOCKOUT / TAGOUT PROCEDURES.

The wiring diagram is located on the inside surface of the right side panel as you face the oven. Use
copper wire rated for at least 90°C for the connection.

ATADLACIRTCELE

EZISTIUCRICHCNARB

NOITCETORPDNANOITCETORPDNA

NOITCETORPDNANOITCETORPDNA

NOITCETORPDNA

ledoMhP/zH/stloV

SPMASPMA

SPMASPMA

SPMA

yticapmAtiucriCmuminiM

eciveDevitcetorPmumixaMeciveDevitcetorPmumixaM

eciveDevitcetorPmumixaMeciveDevitcetorPmumixaM

eciveDevitcetorPmumixaM

3/06/802

H6ECV

H01ECV

F01ECV

H02ECV

F02ECV

3/06/042
3/06/084

3/06/802
3/06/042
3/06/084

3/06/802
3/06/042
3/06/084

3/06/802
3/06/042
3/06/084

53
03
51

07
06
03

09
08
04

521
011

06

.noitidetsetal,07APFN/ISNA,edoClacirtcelElanoitaNehthtiwecnadroccanidelipmoC

NOTE: Only single-phase fan motors are used on these ovens so there is no need to check direction
of motor rotation. The fan will rotate in the proper direction.

VENT HOOD

Some local codes may require the Combi oven to be located under an exhaust hood. Information on
the construction and installation of ventilating hoods may be obtained from

Cooking Equipment

, NFPA standard No. 96 (latest edition).

Vapor Removal from

BEFORE FIRST USE

Before using the oven for the first time, it must be "burned in" to release any odors that might result from
heating the new surfaces in the oven. Operate the oven at 480°F for 45 minutes in Convection H

OT

AIR Mode. Depending on which control is furnished, perform CONFIGURATION MODE —
PROGRAMMABLE CONTROL on pages 36 – 37 or CONFIGURATION MODE — MANUAL CONTROL
on pages 38 – 39.

– 6 –

OPERATION

WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING

OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY
CLEAR WHEN OPENING DOOR.

DOOR OPENING AND CLOSING

The oven door is equipped with an electrically powered lock. The oven is delivered with the door
latched and slightly open (Fig. 3) and can be opened by firmly pulling the door handle (Fig. 5). Push
the door until it connects with the latch but remains slightly open (Fig. 3). This is the position the door
should be in when the oven is not in use. The door should also be in this position after cooking to allow
steam to escape before fully opening the door. Push the handle until it is in line with the oven door.
If power has been connected, the door will now lock automatically, sealing the oven chamber (Fig. 4).

To release the door, rotate (pull) the handle 90 degrees. The door automatically releases to the
'latched and slightly opened' position. Allow a few seconds for steam to escape before pulling the door
open (Fig. 5).

NOTE: On Programmable Controls if the ON button is pushed after the oven is turned on, the door will
be latched but slightly open (Fig. 3) for three seconds; the handle can be released by rotating 90
degrees as shown in Fig. 5. If the handle is not released within the three second interval, the door will
automatically re-close. A separate Door Open button will perform the same function with Manual
Standard or Deluxe Controls.

→

Fig. 3 Fig. 4 Fig. 5

NOTE: In the event of a power failure, the door may be opened by pulling the handle firmly towards

you while firmly pressing against the front of the oven with the other hand (avoid hot air contact).

GREASE FILTER

The grease filter in the rear of the oven chamber should be in place when roasting meat items but may
be removed before baking items that do not produce grease-laden vapors. See Cleaning, page 32,
for information on how to remove the grease filter.

– 7 –

LOADING THE OVEN

Open the door. Place the product to be cooked in suitable containers and slide into the racks or place
the containers securely on shelves in the oven.

When loading a 6 or 10 level oven with the landing
table (Fig. 6), the bottom frame of the rack should
be secured by the rotary lock. Move the loaded
landing table to the front of the open oven; secure
the landing table to the oven by actuating the
locking-clamp (or use your body to hold the landing
table against the oven). Rotate the lock-knob to
release the pan rack and carefully roll the loaded
pan rack into the oven, making sure that the landing
table does not separate from the oven during the
transfer.

NOTE: When the landing table is not in use on the
6 or 10 level oven, make sure the rack retainer
(delivered with the oven) is fitted under the fan
baffle to prevent the pan rack from tilting when pans
are being removed.

Fig. 6

When loading a 20 level oven with the trolley (Fig. 7), make sure the handle is locked in the down
position so the rack is held securely to the trolley with its lifting hooks. Carefully move the loaded trolley
completely into the open oven. When the rear frame of the rack is positioned behind the edge of the
retainer, raise the handle to lower the rack-frame to the oven door.

Fig. 7

– 8 –

UNLOADING THE OVEN

Allow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Stand
behind the door while opening.

When unloading a 6 or 10 level oven, move the landing table so the clamp locks the landing table to
the front of the oven (or use your body to hold the landing table against the oven). Remove the landing
table handles and clamp them to the bottom of the hot oven pan rack. Carefully roll the hot pan rack
onto the landing table platform, making sure that the landing table does not separate from the oven
during transfer. Rotate the knob to allow the rack to move completely to the front of the landing table;
and rotate the knob back to lock the pan rack in place.

When unloading a 20 level oven, move the trolley (Fig. 7) into the oven until the "lift-hooks" are inserted
into both sides of the front frame of the rack in the correct "lift" position. Lower the trolley handle until
it stops; the loaded rack is lifted from its retainer and held securely to the trolley by the "lift-hooks". The
trolley may now be removed from the oven with the loaded rack securely held in place.

BUZZER

When either the Cooking Time has elapsed or the final internal Probe Temperature has been reached,
the buzzer will sound [ ON for 15 seconds and OFF for 45 seconds ] until Start / Stop,

, is pressed.
If done, the product should be removed, portioned, and served. The Buzzer can be adjusted two ways:
Buzzer loudness can be adjusted by your service technician. Buzzer frequency can be set in
configuration mode (page 36 or 38, depending on which control is furnished).

COOL DOWN

With either Programmable or Manual Controls, when the cooking phase is changed from a higher
temperature in Hot Air or Combi Modes to Steam Mode, the Humidifier discharges automatically. This
produces steam, opens the oven vent, and lowers the oven temperature to 212°F.

When empty after a cooking process has been completed, the oven may be too hot for the next
operation. The oven can use the Humidifier to cool itself. With Programmable Controls, Cool Down
can be programmed as one of the five Cooking Phases. To perform a Cool Down with Programmable
Controls, follow this procedure:

Press Start / Stop,

Press the down arrow key until the timer is clear,

Press the down arrow until the rain symbol displays,

, to stop operation.

– h – – min

h

' '

' ' ' '

.

min

The temperature is set at 158°F but can be further lowered to as low
as 86°F.

Press Start / Stop,

, to start operation.

The Humidifier will continue to discharge until 158°F or other set
temperature is reached.

Buzzer sounds. Press Start / Stop,

, to silence buzzer.

.

NOTE: With Programmable Controls, the Humidifier button can be used at any time to make steam and
lower the temperature.

– 9 –

PROGRAMMABLE CONTROLS

ON

DOOR

ON

HOT AIR STEAM COMBI

h min

TIME DOWN UP PROBE

TEMP DOWN UP

OFF

ON OFF See Door Opening and Closing, page 7.

COOKING MODE

• HOT AIR (Convection Baking) also chooses
V

ENT CLOSED or VENT OPEN

• STEAM

• COMBI (Convection & Steam)

START ~ STOP PHASE 1 – 5

COOKING TIME or PROBE TEMPERATURE

• SET Cooking Time

• DISPLAY Cooking Time, remaining

• SET Probe Temperature, final

• DISPLAY Probe Temperature, actual

OVEN TEMPERATURE or

• SET Oven Temperature, desired

• DISPLAY Oven Temperature, actual

• SET

and use with Probe Temperature

ENTER DOWN UP

H C P C

1

/2

FAN SPEED HUMIDIFIER

PROGRAM NUMBER

• SET Cooking Programs

• RECALL or CHANGE a Cooking Program

• ENTER [

] to save the Cooking Program

FAN SPEED ~ Full or Half Power
HUMIDIFIER, non-programmable

(see Cool Down, p.9)

Trouble Indicator Lights:
Water Supply / Heat / Steam / Fan

– 10 –

ON — After an initial power-up sequence, the control panel indicator lights and the light

inside the oven are lit. The actual oven temperature is shown in the Temperature
display, – h –– min is in the Time display, and –– is in the Program Number display.
The control will now accept commands. The ON button also cancels a manual
cooking operation of up to 5 Phases. • Open the water supply valve. See page 7.

OFF — Shuts off the oven and oven light, opens the oven vent, and drains the steam

generator tank (pump takes about a minute). • Close the water supply valve.

COOKING MODE

HOT AIR — Heat and Fan are ON; steam generator tank fills. Initial temperature setting is 302°F

(range is 35 – 518°F). Push once for Vent Closed,

; twice for Vent Open, .

STEAM — Steam and Fan are ON; steam generator tank fills, if not already full. Initial

temperature setting is 212°F (range is 35 – 212°F).

COMBI — Heat, Fan, and Steam are ON; steam generator tank fills, if not already full. Initial

temperature setting is 302°F (range is 35 – 518°F). The amount of steaming is set
by the number of times you press the Combi key (

1 – 6), indicated by the row of lights.

START STOP— Starts or stops a cooking operation. Temperature flashes if door is not locked.

PHASE 1–5 — Indicates the Phase of a cooking program. Allows you to step through and display

the cooking information for each phase of a cooking operation before starting.

COOKING TIME or PROBE TEMPERATURE

TIME — Displays the Cooking Time. Time remaining for

ALL phases is normally displayed.

Press the Time key again to display the time remaining for the current phase. When

- -- displays in the time display, the oven is in manual mode (no switch off at end).

DOWN — Decreases the Cooking Time or Probe Temperature setting.
UP — Increases the Cooking Time or Probe Temperature setting.
PROBE — Displays the Probe Temperature setting, initially 140°F, (range 70 – 210°F). After 5

seconds, displays the actual Probe Temperature.

OVEN TEMPERATURE or

TEMP — Displays the Oven Temp instead of . Normally displays the actual Oven Temp.

Press Temp to display the Oven Temperature setting for 5 seconds and adjust it.

DOWN — Decreases the Oven Temperature or setting.
UP — Increases the Oven Temperature or

setting.

— Displays instead of Oven Temperature (temperature difference is indicated by

__t in the display).
Temperature.

keeps the oven degrees warmer than the actual Probe

must be used with the Probe Temperature.

PROGRAM NUMBER

PROG. — Recalls and displays the cooking programs, by number, beginning with 00.
DOWN — Decreases the Program Number (range is 00 – 98).
UP — Increases the Program Number (range is 00 – 98).
ENTER — Stores the cooking parameters (up to 5 Phases) in memory under the Program

Number. Cooking parameters will not be lost during power outage or disconnection.

FAN SPEED — Push once for Half Speed (light is on); push twice for Full Speed (light is off).
HUMIDIFIER — Sprays a little water into the oven while button is pushed. Makes steam if oven is hot.

– 11 –

PROBE

The Probe Temperature defines the final temperature of the product for any cooking phase. The
cooking cycle stops when the product temperature reaches the probe temperature setting. Total
Cooking Time is not known or entered when using the probe.

COOKING WITH THE PROBE

There are two ways to control the oven temperature when using the Probe . . .

1) Setting the Oven Temperature at a constant value. The oven climbs to the set point and the product
cooks at that temperature. The cooking cycle ends when the product reaches the Probe
temperature setting. Or,

2) Using
increases, always maintaining the oven at

, the Oven temperature gradually increases as the internal temperature of the product

degrees warmer than the product. can provide

a slow cooking process that allows the product's required final internal temperature to be reached
without over-browning the outside of the product. The Probe Temperature (not cooking Time must
be used when using
maximum is 240 F°. For Steam Mode, the recommended minimum

. For Hot Air or Combi Modes, the recommended minimum is 110 F°;

is 60 F°; maximum is 180 F°.

The graph, below, shows two ways of controlling the oven temperature when using the Probe. The
150 F° value for

is used to show how the oven works and is not typical of any particular cooking

program.

USING THE TEMPERATURE PROBE

The Temperature Probe is kept in a metal holder at the top of the oven when not in use. Remove the
probe from its holder; the cable remains permanently connected to the top of the oven. Insert the
pointed end of the probe so its tip is approximately in the middle of the product to be cooked. The probe
cable is long enough to allow the product to be placed on one of the upper racks in the oven. The probe
can be used to define the final temperature for any phase of the cooking process and for any of the three
cooking modes: Convection (Hot Air), Steam, or Combi.

• To set the Probe Temperature, press

and use the UP and DOWN arrows to adjust the setting.

The Cooking Time cannot be used when the Probe Temperature is in use.

NOTE: During Operator training to demonstrate use of the probe, place the probe in a container of
water to simulate cooking of actual product.

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