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

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INSTALLATION &

OPERATION MANUAL

ELECTRIC COMBI,

CONVECTION & STEAM OVENS

MODEL

VCE6H ML-126177

VCE10H ML-126178

VCE10F ML-126179

VCE20H ML-126172

VCE20F ML-126173

Model VCE10H

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

VULCAN-HART

P.O. BOX 696, LOUISVILLE, KY 40201-0696

DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC

TEL. (502) 778-2791

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

Legs

Stand with Legs

Stacking Kit with Legs

 

 

 

 

Stand with Casters

Stacking Kit with Casters

 

 

VCE10H

Legs

Stand with Legs

Stacking Kit with Legs

 

 

 

 

Stand with Casters

Stacking Kit with Casters

 

 

VCE10F

Legs

Stand with Legs

Stacking Kit with Legs

 

Stand with Casters

Stacking Kit with Casters

 

 

VCE20H

Legs

 

 

Casters

 

 

 

 

 

VCE20F

Legs

 

 

Casters

 

 

 

 

 

 

 

 

 

* Leg height will vary with application.

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 71/4" 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.

Oven

Condensate Drip Pan

Door

Fig. 1

– 4 –

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.

WATER REQUIREMENTS

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

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 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.

Water Supply Inlets . . .

at Bottom Rear Corner of Oven

. . . Model VCE6H Shown.

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 11/2" 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.

 

ELECTRICAL DATA

 

 

 

 

 

 

BRANCH CIRCUIT SIZE

 

 

AND PROTECTION

Model

Volts / Hz / Ph

 

Minimum Circuit Ampacity

 

 

 

 

Maximum Protective Device

 

 

AMPS

 

 

 

 

208 / 60 / 3

35

VCE6H

240 / 60 / 3

30

 

480 / 60 / 3

15

 

 

 

VCE10H

208 / 60 / 3

70

VCE10F

240 / 60 / 3

60

480 / 60 / 3

30

 

 

 

 

208 / 60 / 3

90

VCE20H

240 / 60 / 3

80

 

480 / 60 / 3

40

 

 

 

 

208 / 60 / 3

125

VCE20F

240 / 60 / 3

110

 

480 / 60 / 3

60

 

 

 

Compiled in accordance with the National Electrical Code, ANSI/NFPA 70, latest edition.

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 Vapor Removal from Cooking Equipment, NFPA standard No. 96 (latest edition).

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 HOT 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,

, to stop operation.

 

Press the down arrow key until the timer is clear, h – –

min .

Press the down arrow until the rain symbol displays, ' ' 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 –

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

PROGRAMMABLE CONTROLS

ON

DOOR

ON OFF

HOT AIR

STEAM

COMBI

h min

TIME

DOWN

UP

PROBE

TEMP

DOWN

UP

ENTER

DOWN

UP

H C P C

1/2

FAN SPEED HUMIDIFIER

ON OFF See Door Opening and Closing, page 7.

COOKING MODE

• HOT AIR (Convection Baking) also chooses

VENT 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

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 1–5Indicates 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).

keeps the oven

degrees warmer than the actual Probe

Temperature.

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 , the Oven temperature gradually increases as the internal temperature of the product increases, always maintaining the oven at 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 . For Hot Air or Combi Modes, the recommended minimum is 110 F°; maximum is 240 F°. For Steam Mode, the recommended minimum 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.

– 12 –

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