Whirlpool AFO 399, AFO 398 INSTALLATION

USER MANUAL

Light programmable oven with

boiler

Table of contents

For further information on the functions and user interface of the

Preface and warranty 3

Safety instructions 4

Operation panel

5

Settings

-

- Time 6

- Core temperature 6

- Programmes (new – edit – cancel) 6-7

Temperature 6

6-7

Description of functions

- Preheating 8

- Combi steaming 1 & 2 8

- Reheating 8

- Manuel pulsing 8

- Steaming in a light programmable oven with boiler 8-9

- Exhaust 9

- Current time and date and setting of timer 9

- Fan speed 9

- CombiWash (fully automatic cleaning system) 9

- Semi-automatic cleaning 9

- Hot air 8

8-10

Programmes/recipes

Indicative core temperatures 11

Low-temperature and long-time roasting 12

- Low-temperature roasting 12

- Shrinkage 12

- Legislation on food products 12

- Long-time roasting 12

10

User menu

13-14

Cleaning

- Behind filter housing 16

- Jets 16

- Outside 17

- Exhaust valve 17

-

- Error codes 18

- Inside 15

Filter under front panel 17

15-17

Recommended programmes/recipes 19-28

Dear customer,

oven, see Service & Installation Manual.

2

Dear Customer

Congratulations on the purchase of your new WHIRLPOOL oven. You are now the owner of one of the leading ovens on the market.

All WHIRLPOOL products are subjected to intensive product development, which ensures that the products always offer the latest technology and the most up-to-date and energy-saving methods of preparation. Moreover, the WHIRLPOOL products are entirely up-to-date with the latest developments/technology in terms of

• ERGONOMICS AND SAFETY

• SIMPLE AND LOGICAL OPERATION

• ELEGANT AND FUNCTIONAL DESIGN

• RELIABILITY AND SERVICE

To ensure that our customers get an optimum and reliable product, all WHIRLPOOL units are passed through an extensive test programme in which all functions are subjected to a continuous and extreme load.

Before you start using the oven and its many automatic functions, we recommend that you study the manual thoroughly so as to ensure optimum cooking results. By going through the manual, you will obtain a better understanding of the advanced technology and feel safer while using the oven in your daily work.

Furthermore, we call your attention to the wide variety of optional extras:

• Handshower

• Core temperature probe

• Additional cassette rack, trolley for rack, wall bracket

• Extraction hood and extraction hood with condenser

• Visit www.whirlpool.com for further information on our wide range of additional

equipment

Terms of warranty Provided that it has been registered on the WHIRLPOOL website, your new WHIRLPOOL oven is covered by a 48-month factory warranty. The warranty covers the oven cabinet and spare parts. Furthermore, there is a 10-year warranty on the exterior door glass. The period of warranty takes effect from the date of production. For further information on the warranty terms, please visit www.houno.com/warranty.

The warranty does not include....

We especially draw your attention to the fact that the factory warranty does not cover glass parts such as interior door glass, lamp glass and halogen lamps, nor does it cover sealings. Furthermore, the factory warranty does not apply in the case of

• defects that are due to the fact that installation has not been carried out in accordance with the WHIRLPOOL Installation & Service Manual at present in force (electricity, gas, water/drain, exhaust),

• damage resulting from accidents, including damage caused by water, transport, misapplication or negligence,

• defects and interruptions of operation that are the result of the oven not being handled/operated as specified in the user's manual.

WHIRLPOOL cannot be made liable for indirect loss, including loss of profits.

If you utilise all the technological facilities of this oven, you are guaranteed perfect results with only a minimum of resources.

3

Enjoy your new WHIRLPOOL oven.

Yours sincerely,

WHIRLPOOL

Safety Instructions

Ready for use….

When the oven is correctly installed, read this manual carefully before the oven comes into service. This manual should be kept handy to persons using the oven.

Always place trays filled with hot liquid in the bottom runners of the oven chamber to avoid spilling the hot liquid on yourself when you take the tray out of the oven chamber.

Some areas on the outside of the oven may get as hot as 60°C or more, therefore, you should only touch the front of the oven.

Do not open the oven during the automatic cleaning process.

Do not store flammable materials around or under the unit.

When using the roll-in or trolley system, be aware of hot racks sliding out of the oven. Use the parking brakes on the wheels to prevent trolleys from rolling away on uneven floors.

4

COMBI STEAMING 2

of 30

-

99°C.

ON/OF

F

Main switch

Operation panel

Turn switch

TEMPERATURE SETTING. Press once and set temperature with TURN SWITCH. Enter by pressing symbol again.

TIME SETTING. Press once and set time with TURN SWITCH. 4 hours is maximum. Confirm by pressing TIME.

SETTING CORE TEMP. PROBE (optional extra). Press once and set with TURN SWITCH. Deactivate by turning switch past the permitted temp. range

PROGRAMMES. Press once and choose program with TURN SWITCH. Editing and deleting are described on following pages.

STEP shows current step when PROGRAMME mode is active. Control lamp next to ALARM lights up when alarm after a step has been chosen (when PRG is active).

HOT AIR 30-250°C. All modes and all optional extras are described on following pages. Preheating up to 300°C is a standard feature on models C and K.

REGENERATING / COMBI STEAMING Change between the modes by pressing REGENERATING COMBI STEAMING 1

STEAMING 30-120°C (2). Used for manual humidity pulsing in HOT AIR during preparation.

EXHAUST is open when control lamp is on. Low FAN SPEED is active when control lamp is on.

(1) If the oven does not incorporate CombiWash, the manually operated cleaning system can

be activated by pressing the PRG key and turning the turn switch until CLEANING appears in the display.

5

Settings

Setting of temperature

Press TEMPERATURE key once and set temperature with turn switch. Confirm by pressing TEMPERATURE key again.

Setting of time

Press TIME key. Time flashes. Choose desired time (hours and minutes) with turn switch. If switch is turned all the way down to 0,”-:--” (continuous operation) appears in the display. Max. time setting is 4 hours. Confirm by pressing TIME key again.

Setting of core temperature (optional extra)

Press CORE TEMPERATURE key. If the display is off, the core temperature appears as 75°C. Set core temperature between 30 and 99°C with turn switch. Core temperature is deactivated by turning switch past 30. When core temperature is chosen, time changes to ”-:--” . Confirm by pressing CORE TEMPERATURE key again.

The core temperature probe has several measuring points on its tip. The computer calculates an average temperature thus ensuring that the core temperature is 100% correct. If the probe is inserted incorrectly, the advanced technology notifies you at once. The probe is inserted vertically in the thickest part of the product. When preparing products of very different sizes, you get a uniform quality by inserting the sensor in the smallest product and then moving it to a larger product when the core temperature alarm sounds.

Programmes

10 programmes that can hold 3 process steps each. It is possible to write 10 characters and entering alarm after steps 1 and 2. Press PRG and turn the switch. The first five programmes are preset at the factory (P0 – P4). Start the programme by pressing the ON/OFF key.

To leave PROGRAMME, turn the switch beyond ”P O”. To delete an entire programme, press core temperature key and alarm key simultaneously for 2 seconds.

When the keys or the turn switch is idle for 20 seconds, the oven returns to manual operation.

Entering and changing text

To enter or change text, press PRG for 3 seconds. The first digit or the relevant letter/”_” flashes alternately. Change the flashing character with the turn switch. You can choose between all the letters of the alphabet and the digits 0 – 9. The space sign is next to the letter A. Move on to the next digit by pressing PRG briefly.

Store text by pressing PRG until “SAVED” appears in the display. To leave text editing without storing, press ALARM. The original text reappears. To delete the entire text When a key or the turn switch is idle for 20 seconds, the oven returns to select programme.

, press PRG and ALARM simultaneously for 2 seconds.

6

Entering and changing data in steps

By pressing STEP when PROGRAMME is active, the step display is turned on and shows ”1”. The data of the first step can now be entered.

To move on to the next step (1-3) and read and change settings, press STEP again. Choose and change temperature, time, core temperature, exhaust and fan as in manual operation.

Stop between steps: To turn the alarm between steps on and off, press ALARM. If the control lamp is on, the programme ends with the current step and a beep is heard. The oven does not proceed to the next step until the oven door is opened and closed or you press ALARM.

To store a change made in the step mode, press PRG for 2 seconds.

Leave STEP by choosing another programme with the turn switch. Be careful not to use the turn switch when a value flashes. If you turn the switch while you are working in STEPS, the computer switches to the next programme and all changes are lost.

Delete current step by pressing STEP and ALARM simultaneously for 2 seconds.

When the programme has started, you can still change time, temperature, core temperature and the settings of fan and exhaust. These changes will then only be active in the current run. Note that the display shows the total time remaining after start and that it will show the time remaining in the current step when you press TIME.

7

Description of Functions

Hot air

30-250°C The hot air operating mode can be used for roasting, grilling, baking and gratinating. We recommend that you keep the exhaust open when roasting products at very high temperatures. It is possible to roast breaded products such as breaded fish and breaded pork chops. For maximum effect, use enameled cast iron trays / silicone-coated baking sheets and one of the special browning fats available in the shops.

Preheating

251-300°C By setting the temperature higher than 250°C, you change to the preheating mode and PREHEAT is shown instead of HOT AIR. With this function, you preheat the empty oven. The time can be set to max. 15 minutes, and continuous operation (-:--) is not possible. The preheating mode has been changed so that the countdown does not start until the desired temperature has been reached. This is to ensure that the oven is always in the same condition when the oven is loaded, no matter the starting temperature. IT IS RECOMMENDED TO ALWAYS PREHEAT THE OVEN BEFORE USE.

Combi steaming 1 & 2

30-250°C COMBI STEAMING 1 is recommended for the roasting of all kinds of meat cuts. The pores of the meat close quickly, which prevents the juice from leaving the meat. When using long-time roasting at 80 – 130°C, COMBI STEAMING 1 helps reduce shrinkage.

COMBI STEAMING 2 is recommended for roasts that should be well-done, and if you want to use the juice in the container for gravy. At temperatures higher than 170°C, the crust of the meat becomes nice and brown. A great deal of humidity is added to the oven chamber and the amount of liquid in the tray is increased during production.

Reheating/regeneration

30–180°C Regenerating is a very gentle process and therefore very suitable for reheating. Use a core temperature probe to reach the perfect end temperature. For the reheating of sous-vide products, etc., follow the recommendations of the producer as to reheating. The products should not be covered up as this impedes optimum and quick reheating.

Manual humidity pulsing

When you press the key for STEAMING in the HOT AIR mode, you add humidity to the oven chamber. Humidity is added for as long as the key is held down.

Steaming with boiler

When the steam generator is cold (< 65°C), the steaming starts with a flushing of the generator. It takes approx. 8 minutes before the oven produces steam (the change of water only takes place when the temperature in the steam generator is below 65°C). The steam generator is then hot and steam is generated immediately.

General recommendations for steaming

STEAMING at 100°C is recommended for all kinds of hard vegetables, rice and pasta. LOW-TEMPERATURE STEAMING at 70-80°C is recommended for the steaming of fish. FORCED STEAMING at 120°C is an aggressive and very rapid process, which should be used with care.

IT IS RECOMMENDED TO LET THE OVEN PRESTEAM FOR 8 MINUTES BEFORE LOADING IT.

8

Exhaust

The exhaust is usually closed in all operating modes. It is always closed in the steaming mode. When the control lamp is on, the exhaust is open. If you wish to reduce the amount of humidity in the oven chamber – when you brown, for instance – the exhaust should be open.

Fan speed

Set the FAN speed by pressing the fan key and turn the switch.

A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You may add 1 – 2 minutes’ preparation time for each ½ hour when low fan speed is used.

Fan speeds below 50% cannot be used at temperatures above 200°C.

A fan speed between 50 and 100% are recommended if you want a particularly juicy end product and accept a longer cooking time.

Hours, date and setting of timer

Shows the exact time and date when the oven is off. For setting of clock and timer, see USER MENU below.

Fully automatic cleaning system, CombiWash (optional extra)

The cleaning system should be used every day. You choose between levels 1, 2, 3 and 4 and possibly additional detergent, depending on how soiled the oven chamber is. The last thing you do before turning off the light in the evening is activating CombiWash. When CombiWash is finished, the computer automatically switches to an energy-saving standby function.

Follow these steps to start CombiWash:

• Cool down the oven chamber to 80°C.

• Check the level of detergent and rinse aid.

• Press PRG and turn switch until CombiWash appears in the display.

• Press STEP to select cleaning level: 0 is 2 minutes’ flushing with water – 1 is light cleaning

and 4 is very thorough cleaning. Press ALARM for additional detergent.

• Close oven door and press ON.

Steps 1 and 2 are used after steaming/roasting at low temperatures. Steps 3 and 4 are used after roasting of meat / cooking at temperatures higher than 180°C.

We recommend that the oven is cleaned on a daily basis or after each production.

Semi-automatic cleaning

This cleaning function can also be used on ovens with CombiWash. Simply deactivate CombiWash in the user menu.

• Cool down oven chamber to 60°C.

• Press PRG and cleaning appears in the display. Press ON.

• Press ON

9

• When the alarm sounds (after 10 minutes) and add soap appears in the display, open oven door and spray detergent into oven chamber. Close oven door and the programme continues.

• When the programme is over, rinse oven appears in the display (after another 10 minutes). Rinse oven chamber.

If the oven is very soiled, activate combi steaming 2 at 80°C for 30 minutes before starting cleaning programme.

Programme/recipe

0

Fillet of beef, 4 kg, trimmed, medium

1

Braised pork, 3-4 kg, well-done

2

Neck of pork with lard, 3-4 kg, welldone

3

Low-temperature steaming for 5 hours, medium (max. 5 kg)

4

Duck roast, 3000 g

Mode

1) Hot air / preheating Alarm

2) Combi steam 1

3) Combi steam 1

1) Combi steam 2

2) Combi steam 1

1) Steaming

2) Combi steam 1

3) Hot air

1) Combi steam 1

2) Combi steam 1

3) Hot air

1) Hot air / preheating Alarm

2) Combi steam 2

3) Combi steam 1

Temp./time/misc.

200/5

180/20 60/20 165/60 80/45

100/40 165/40 190/20/exhaust open 80/105 60/180/low fan speed 200/15/exhaust open 200/5

145/40 170/30

Last step is ”holding time” which ensures that the meat is medium done. May be omitted.

Last step is ”holding time” which ensures perfectly roasted meat. May be omitted.

Can be used for all kinds of lean cuts of veil and beef.

Remarks

10

Indicative core temperatures for beef, veal, pork and lamb

Cuts of saddle, tenderloin and ham 60-65°C

Roast of saddle, ham 65°C

Cuts of meat containing a great deal of connective tissue, such as neck, brisket and shoulder 80°C

Paté 75°C

Terrine 60°C

Foie gras terrine 45°C

A rare roast is achieved at a core temperature of 60-62°C

A medium-rare roast is achieved at a core temperature of 65-67°C

A roast well-done is achieved at a core temperature of 70°C (Meat with a great deal of connective tissue 80°C)

The more connective tissue the meat contains, the more important is the holding time after the core temperature has been reached.

During traditional roasting at temperatures higher than 150°C, the core temperature may rise by an additional 5°C during the first part of the holding time.

Tender meat such as sirloin steak and trimmed fillet reaches maximum tenderness at 65°C. The meat becomes tougher between 75 and 80°C but becomes increasingly tender again as the temperature rises above that.

Meat containing a great deal of connective tissue, such as shoulder, brisket and neck, needs to be heated for a long time before it is sufficiently tender – for instance, a holding time of 30 – 90 minutes at a core temperature of 65-75°C (then it is ”low-temperature tenderising” – see ”Low-temperature roasting”).

For meat prepared for a buffet or for display on a sales counter, the indicative core temperature is above 75°C. The meat should be removed after 3 hours or when the core temperature falls to below 65°C. See recommendations from the Ministry of Health.

Indicative core temperatures for fish

Fish without bones 55°C Fish with bones 60°C Fish pâté 65°C

The steaming of fish will succeed at a temperature of 65 – 80°C. The fish does not coagulate and shrinkage is reduced to a minimum.

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Low-temperature and long-time roasting

Indicative bactericidal holding times

Long-time roasting

Roasting at a temperature between 110 and 150°C. Slow heating produces meat that is uniformly cooked.

Low-temperature roasting

Can be described as roasting below 100°C, the core temperature of the roast and the oven temperature being almost the same. The advantage of this method of preparation is that the roast is uniformly cooked. Furthermore, the slow preparation/heating process may result in the meat becoming more tender. Can be used for all types of meat and is particularly suitable for the preparation of meat with a great deal of connective tissue. With holding time at a core temperature of 65°C, it is possible to achieve additional tenderising of particularly ”tough” cuts of meat (at temperatures above 60°C, the meat starts to dehydrate).

Shrinkage during low-temperature roasting

Depending on the meat, the following indicative temperatures can be used for cuts of meat that should be medium-rare or well-done:

5 hours approx. 25-30% shrinkage 10 hours approx. 35-40% shrinkage 20 hours approx. 45% shrinkage

Keeping qualities and indicative legal requirements from the Ministry of Health

The keeping qualities of heated meat vary a great deal according to the way the meat is packed while stored – from a few days for small cuts of meat to several weeks for sous-vide products.

The Danish legal requirements governing food hygiene state: When heated, the food product should have an overall temperature of at least 75°C, with the following exceptions:

• Whole cuts of meat

• Meat which the consumer does not want well-done, served in portions

• Hens’ eggs served one at a time

• Other kinds of food which, because of their nature, cannot be heated to at least 75°C.

Heating up food should not, however, cause any hygienic problems.

Food that has been heated should either be eaten within 3 hours, kept hot at a temperature of 65°C, or cooled down to max. 5°C in the course of no more than 3 hours.

12

User menu

To enter the user menu, press ALARM for 5 seconds while you are in the manual mode.

The display briefly shows ”USER MENU”. The core temperature display shows ”b” and the number of the value to be set (see below).

You leave the user menu by turning the turn switch beyond ”0”.

1 Store pre-

setting

2 Timer Press STEP to change the various settings of the timer.

3 Volume low Press STEP and adjust the volume of the alarm during operation from 0

4 Volume high Press STEP and adjust the volume of the alarm at the end of a

5 Sound

frequency

6 Interior light Press STEP: 0 = continuously on / 5 = off after 5 min. / 1 = continuously

7 Current

temperature

8 Extraction Applicable only if oven has condensing extraction hood. 0 = extraction

9 Time graphics Shown in text display during operation. Change by pressing STEP.

10 Minutes Minutes are shown in temperature display. Change by pressing

11 Hour Hour is shown in temperature display. See 10. 12 Day Day of the month, 1-31. Day of the week, 1 – 7, in time display. See 10.

13 Month Month. See 10. 14 Year The year 2007 is indicated by ”7”. See 10. 15 CombiWash For ovens with the automatic cleaning system, CombiWash:

Time and temperature can be changed in HOT AIR, COMBI STEAMING

and STEAMING and saved by pressing ALARM. The alarm control lamp flashes when data are ready to be saved. The desired changes should be made before entering the USER MENU.

1) DATE. The date flashes in the temperature display. To set the date, turn switch. 0 means daily start.

2) HOUR. Set the hour.

3) MINUTE. Set the minute.

4) MODE. Choose a mode by pressing one of the four mode keys.

5) TEMPERATURE. Set the oven temperature.

6) TIME (duration of program) 0:00 - 4:00. Press ALARM to activate timer (ON appears in the temperature display and control lamp is on). Deactivate by pressing ALARM. The oven can now be turned off with the main switch or it can be left on standby. The oven starts automatically but only in the manual mode.

to 9.

program/mode from 1 to 9.

Press STEP and adjust from 1 to 9.

on but off when door open / 6 = off after 5 min. but off while door open.

0 = desired temperature / 1 = current temperature. Adjust by pressing

STEP.

hood running independently of oven / 1 = extraction hood stops 10 minutes after oven has stopped.

0 = Display shows mode chosen 1 = Display alternately shows mode chosen and time remaining.

temperature key and turning switch. Store by pressing temperature key again.

In Europe, you can choose to have the computer switch to summer time automatically. 0 = No change, 1 = Change from/to summer time.

If problems occur with respect to some of the CombiWash error messages, the program can be deactivated. 0 is shown in step display. Then activate the semiautomatic cleaning program by pressing START (no wash arm required) and follow the instructions in the display.

13

16 Regenera-

ting/reheating

17 Injection

interval 1

18 Injection

interval 2

19 Save all Press ALARM to make a backup of all settings in all modes and

20 Retrieve all Press ALARM to retrieve all settings saved in all modes and programmes. 21 Retrieve ori-

ginal menu

22 Screen saver Interval of seconds before screen saver becomes active. 0 = 0 sec. / 1 =

23 Language Change by pressing STEP (1 – 4). 24 SW update Updating of software. Special memory key required. Contact your local

Setting of humidity pulsing. Press temperature key and turn switch to

change setting. The value indicates the number of seconds between each injection into the oven chamber. If the value is increased, less humidity is added to the oven chamber, if the value is reduced, more humidity is added (factory setting is every 8 seconds).

Combi steaming 1: See 16 (factory setting is every 12 seconds)

Combi steaming 2: See 16 (factory setting is every 5 seconds)

programmes.

Press ALARM and retrieve all programmes preset by the manufacturer. In

step display, choose which program (0 – 4) to retrieve and press ALARM.

10 sec. / 2 = 30 sec. / 3 = 60 sec./ 4 = 180 sec. / 5 = 600 sec. Change by pressing STEP.

distributor.

14

Cleaning

Daily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions of operation.

The design of the WHIRLPOOL ovens allows quick and easy cleaning. The oven chamber is made of all-welded stainless steel, which makes it splash proof. You will therefore find the easy-to-use handshower (optional extra), which is located under the front panel, very suitable for interior cleaning.

The door sealing is easy to remove, which ensures quick and efficient cleaning under and around it.

Furthermore, the flat front panel makes exterior cleaning simple and efficient.

To give the oven an extra shine, we recommend WHIRLPOOL steel oil which is available from your oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654).

Oven chamber

Use CombiWash, level 1-4 (note that CombiWash should be ordered as optional extra together with the oven as it cannot be retrofitted) or the semi-automatic cleaning program (see Description of functions), or do as follows:

A. Always clean in a cold oven or cool the oven chamber down to below 80°C.

B. Let the oven run in COMBI STEAMING 2 at 80°C for 15 minutes.

C. Apply WHIRLPOOL oven detergent to the sides of the oven chamber, racks, etc. (according

to requirement) using a soft brush or a spray pistol. Protect your face and hands as the detergent may cause irritation should it come into contact with your skin.

D. Let the detergent work for 10 minutes.

E. Let the oven run in COMBI STEAMING 2 at 80°C for 15 minutes.

F. Rinse the oven chamber with water (using a soft brush or the handshower (optional

extra)).

G. If the oven is not connected to a soft-water plant, we recommend that you use

WHIRLPOOL rinse aid and wipe the oven chamber with a dry cloth.

Cleaning behind filter housing

For thorough cleaning of the oven chamber, move the filter housing so that it becomes possible to clean round the fan and heating elements. Loosen the 2 screws (A) and (B) on the filter housing, turn the filter housing and clean behind it. The filter housing can be dismounted entirely by lifting it upwards till it is clear of the pin at the bottom and then tipping it.

15

(A)

(B)

Cleaning of jet heads

The jet head should be dismounted and cleaned regularly according to how often the combi steaming and ClimaOptima modes are used. The easiest way to clean the jet head is to let it soak in scale remover according to requirement. All ovens are supplied with an additional jet head.

If the oven is equipped with the automatic cleaning system, CombiWash, there will be two jet heads. The other jet head will be located to the right of or above the first one. This jet head should also be checked/cleaned regularly.

Please note the position of the jet heads:

The jet head for steam / ClimaOptima should be located with the notch facing downwards (the long tube).

The jet head for CombiWash should be located with the notch facing upwards (the short tube).

Exterior cleaning

Wash the oven cabinet on the outside with soapy water and dry with a soft and damp cloth.

After drying, apply WHIRLPOOL STEEL OIL (follow directions on the packaging). The steel oil is available from your oven supplier (0.5 litre: part No. 045650 – 5 litres: part No. 045654) and is only for external use.

Note! The exterior of the oven must never be flushed with a water hose or high-pressure cleaner as this may damage the electronic components.

16

Filter

Under the front panel is a filter that should be cleaned on a weekly basis – either manually or automatically.

Remember to fit the filter again after cleaning to prevent dirt, soil, etc. from entering the oven.

17

Error Codes

Error code 3:

Error code 4:

Error code 5:

Error code 6:

Error code 7:

Error code 8:

Error code 9:

Error code 10:

Error code 11:

Error code 12: SSR too hot (Solid-state relay too hot.)

Error code 13:

Error code 14: Fan running too slow Error code 15: CPU board too hot (> 60°C) Error code 16: IO board too hot (> 60°C) Error code 18: Error in set-up data Error code 19: Wrong language

Error code 20:

Error code 22: Restart not possible (Oven has been without power too long.) Error code 23: Oven too hot at CombiWash start-up

Error code 24:

Error code 25:

Error code 28: Configuration error in main alarms (3, 4, 5, 12) (warning) Error code 29: Wrong door sensor signal (warning) Error code 34: Water pressure too low (Check that water is turned on.) Error code 40: Temperature in IO board critical (Warning after program run.) Error code 43: Wrong software version (Visual Cooking I oven) Error code 44: Failure during initialisation of exhaust at oven start-up Error code 45: 24 V missing or failure of main contactor output

Generator too hot (Generator thermoswitch has tripped. Reconnect by

pressing button under oven.) Oven too hot (Oven chamber thermoswitch has tripped. Reconnect by pressing button under oven.) Fan too hot (Thermoswitch in motor has tripped. Wait for 10 minutes and try again. Drain too hot (Drain temperature has been above 75°C for more than 5 min. Check that jet in drain is working.) Oven sensor defective (Temperature sensor in oven chamber not working properly.) Core temp. probe not connected (A program using core temp. probe has been selected but probe has not been connected.) Generator sensor defective (Temperature sensor in generator not working.) Drain sensor defective (Sensor in drain not working. Oven can still be used.) Water shortage (Steam generator was not filled within two minutes. Check that the water has been turned on.)

Generator too hot (Temperature in steam generator higher than 130°C. If fault recurs, descale generator)

Internal defect (Failure in communication between computer and IO board.)

Draining failure (Drain blocked or failure of drain pump. Water level in generator still high after 10 seconds of draining.) Core temperature probe defective (1, 2 or 3 of the elements in the core temperature probe defective.)

18

6 kg,

3%

6 kg,

*60%

6

*50%

time roasting, 10

Meat with lard and fat,

Recommended Programmes

The following recipes are for ovens equipped with the modes ClimaOptima and Steaming. To the right is a conversion table which enables you to use the recipes in all WHIRLPOOL ovens.

Note: Most programmes have a PREHEATING OR PRESTEAMING mode followed by STOP. This means that the products should not be loaded into the oven until this step is completed. Find program – press start – wait for alarm signal – open door – load oven – insert multipoint core temperature probe, if any – close door. The program continues automatically.

*(This value refers to the estimated amount of humidity that the products give off during the below programmes)

Veal & Beef

Fillet with flank, 4medium

whole, 1½-3 kg, medium

1 Preheating - Alarm 250 1 Tournedos, medium 2 Hot air / exhaust

open

1 Preheating - Alarm 160 2 2 ClimaOptima 60 135 20 3 ClimaOptima 20 150 4 Hot air 185 1 Preheating - Alarm 210 2 Tenderloin, roasted 3 ClimaOptima 30 185

Mode

ClimaOptima 0% Hot air with

exhaust open ClimaOptima 30 – 60% Combi 1 ClimaOptima 70 – 90% Combi 2 ClimaOptima 100% Combi 3 Steaming Combi 3

% °C Min.

250

CT

57

57 62

60

Apply special browning fat to meat and tray. Use baking sheets, grilling sheets, enameled iron sheets *20%

*50%

Salting 5-10 g per kg, 6-24 hrs before roasting reduces shrinkage by an additional 2-

Remarks

medium

Braising, 3well-done

Joint of beef or veal, 3kg, with lard, well-done

Longhours,

well-done

1 Preheating - Alarm 250 1 Roasted cuts of meat, 2 Hot air / exhaust

open

1 Preheating - Alarm 160 2 2 ClimaOptima 70 135 3 ClimaOptima 40 165 1 Preheating - Alarm 140 2 2 ClimaOptima 80 110 20 3 ClimaOptima 40 135 4 ClimaOptima 20 165 5 Hot air / exhaust

open 1 ClimaOptima 100 110 30 2 ClimaOptima 30 80 180 3 ClimaOptima 30 70 370 4 ClimaOptima 0 220 20

250

195 15

59

65 75

50 70

*30% Salting 5-10 g per kg, 6-24 hrs before roastig reduces shrink-age by an additional 2-3%

*30%

*50%

19

Long-time roasting, 10

1 Preheating

-

Alarm

180 2

2 ClimaOptima

60

165 60

3 ClimaOptima

20

100 70

1 Preheating

-

Alarm

160 2

24 hrs before roasting

Add special browning fat

hours, trimmed meat, medium

Braised knuckle of veal

ClimaOptima 40 100 30 *50%

1

*60%

Roastbeef, 2-5 kg, medium

Sirloin in puff pastry

Steamed brisket of veal and beef, 1–4 kg, welldone

Lasagne

Minced meat dishes

Pâté in tins of 1000 g each

Pork

Neck of pork and rib roast with lard, 2-5 kg, well-done

2-5 kg Neck of pork without

lard, 2-4 kg, well-done

Ham with knuckle, 8-10 kg, well-done

2-3 kg, well-done

140-200 g

preparation

2 ClimaOptima 30 135

57

1 Preheating - Alarm 180 2 2 Hot air 150 3 Hot air / exhaust

180

50 60

open 1 Steaming 100 8 2 Steaming 100

80 3 Steaming 80 45 1 ClimaOptima 30 145

85 2 ClimaOptima 0 185 10 1 ClimaOptima 40 165

80 2 ClimaOptima 0 185 10 1 ClimaOptima 30 80 75 2 ClimaOptima 0 100 10

Mode

% °C Min.

CT

1 ClimaOptima 100 100 30 2 ClimaOptima 60 165 3 Hot air / exhaust

195 20

78

open 1 Preheating - Alarm 175 2 Roasted saddle of pork, 2 ClimaOptima 30 165

75 1 Preheating - Alarm 195 2 2 ClimaOptima 30 165

78 3 ClimaOptima 20 70 45

1 Steaming 100 8

2 Steaming 100 120 3 ClimaOptima 60 135

75 4 ClimaOptima 20 185 20

1 Preheating - Alarm 185 2 Ham roast without lard, 2 ClimaOptima 60 165

85

1 Preheating - Alarm 250 1 Roasting of pork chops, 2 Hot air 225

16

1 Presteaming - Alarm 100 8 Spareribs, basic 2 Steaming 100 45

Salting 5-10 g per kg, 6reduces shrink-age by an additional 2-3%.

*40%

Remarks

to meat and tray. Use silicone-coated baking sheets, enameled cast iron trays or specially designed grilling trays.

*30%

Season/marinate

*50%

*60%

*50%

*40%

*50%

*30%

20

(presteamed,

1 Preheating

-

Alarm

160 2

2 ClimaOptima

60

135 65

3 ClimaOptima

70

165 80

Recommended time of

1 Cooling

-

Alarm

55

2 Hot air / low fan

65 45

1 Preheating

-

Alarm

185 2

*50%

2 ClimaOptima

50

145 80

3 ClimaOptima

25

170 30

marinated) Braising, 2-3 kg, welldone

Preheating - Alarm 200 2 Spareribs, finishing

1 2 ClimaOptima 65 170 30

*30%

*60%

Suckling pig roasted whole, 20-23 kg, welldone

Delta-T roasting

Delta-T, medium

Delta-T, well-done

Poultry

Chicken, 1000 g

Chicken, 1400 g

Chicken, 1700 g

Foie gras terrine

1 ClimaOptima 60 100 240 2 ClimaOptima 20 70 210 3 Hot air / exhaust

250 30

open

Use WHIRLPOOL rack for suckling pig which is available for model sizes 1.16 and 1.20.

*40%

Mode

1 Preheating - Alarm 210 2 2 ClimaOptima 20 185 10 3 Cooling 40 4 ClimaOptima

Delta-T

5 Hot air / low fan

speed / Cook & Hold

1 Preheating - Alarm 210 2

% °C Min.

CT

30 62

60

Remarks

For whole roasts. Perfect program for production during the night. The meat is kept hot indefinitely at the last stage (Co&Ho).

2 ClimaOptima 20 185 10 3 Cooling 40 4 ClimaOptima 5 Hot air / low-fan

Delta-T

30 80

60

speed / Cook & Hold

preparation before last stage is 60/90 minutes (medium/ well done). Optimum tenderness of the meat is achieved. Shrinkage is reduced by approx. 10-15 % as compared to traditional roasting methods. The meat can be taken directly

Mode

% °C Min.

CT

1 Preheating - Alarm 210 2 2 ClimaOptima 60 180 10

from the oven.

Remarks

*60%

3 ClimaOptima 40 190 15 4 ClimaOptima 0 205 7 1 Preheating - Alarm 190 2 *60% 2 ClimaOptima 60 165 30 3 Hot air / exhaust

0 190 10

open 1 Preheating - Alarm 190 2 *60% 2 ClimaOptima 60 165 30 3 ClimaOptima 0 190 10

Chicken pie, 1000 g, in tin

Duck roast, 3000 g

21

1 Preheating - Alarm 180 2 *60% 2 ClimaOptima 60 160

75

1 Preheating

-

Alarm

250 2

Apply special browning

1 Preheating

-

Alarm

250 2

(7x7 mm)

*20%

1 Presteaming

-

Alarm

100 8

N container

Fish

1 Presteaming - Alarm 70 8 Steamed fish, 60-130 g 2 Steaming 70 60 1 Preheating - Alarm 100 2 Fish terrine 2 ClimaOptima 60 120

Roasted plaice, breaded

2 ClimaOptima 0 225 16

1 Presteaming - Alarm 70 8 Steamed salmon, whole

fillet, 1-3 kg

Vegetables

120 g Baked potatoes 1 ClimaOptima 60 165

Cream potatoes

Superfarm Service+ (9x9 mm) French fries, Farmfrites Superfarm Service+

2 Steaming 70 60

1 Preheating - Alarm 250 2 Grilled fish, 80 g 2 Hot air / exhaust

open

1 Presteaming - Alarm 100 8 Steamed potatoes, 702 Steaming 100 40 98

1 Preheating - Alarm 180 2 *60% 2 ClimaOptima 50 150 65 1 Preheating - Alarm 250 2 French fries, Farmfrites 2 ClimaOptima 20 230 7

2 ClimaOptima 20 230 5

Mode

% °C Min.

225 7

% °C Min.

CT

65

fat to fish/tray. Use silicone-coated baking sheets, enameled cast iron trays or specially designed grilling trays. Use flat trays and baking paper. Place fish on skin side. After steaming, remove skin and carefully remove dark fat from the back of the fish with a spoon.

CT

Max. 8-9 kg, perforated container

98 *60%

Use special GN wire basket. Tip: Shake the basket 1 time during the preparation process.

Remarks

*70%

*20%

Remarks

Steamed rice (parboiled)

22

2 Steaming 100 25

1 Presteaming - Alarm 100 8 Danish rice porridge 2 Steaming 100 105

Use deep G and flat GN container as cover.

Add sugar, salt and perhaps other spices and stir before adding milk. Use flat GN container as cover. 2 kg rice per 90 mm GN.

Bread & Pastry

1 Preheating

-

Alarm

180 2

1 Preheating

-

Alarm

220 2

1 Preheating

-

Alarm

220 2

Danish pastry, 85-100 g, bake-off

Danish pastry, mini, 4075 g, bake-off

Prebaked bread, 500700 g, bake-off

Baquettes, 250 g, bakeoff

Prebaked rye bread, 1100 g, bake-off

Semi-automatic bread program

Bread, 60 g

Bread, 4-600 g

Puff pastry

Mode

1 Preheating - Alarm 210 2 2 Hot air 175 13 3 Hot air / exhaust

open

2 Hot air / exhaust

open

2 Hot air / exhaust

open 1 Preheating - Alarm 230 2 2 Hot air 180 9 1 Preheating - Alarm 190 2 2 Hot air / exhaust

open 1 Proving 32 45 2 Hot air / low fan

speed 3 Hot air / exhaust

open 1 Preheating - Alarm 240 2 2 Hot air / low fan

speed 3 Hot air / exhaust

open 1 Preheating - Alarm 230 2 2 Hot air 180 24 3 Hot air / exhaust

open 1 Preheating - Alarm 190 2

% °C Min.

180 5

170 18

180 11

160 25

185 24

185 10

180 10

180 5

200 4

CT

The distance between the sheets should be 130 mm equalling the distance between every other runner.

Remarks

*40%

*40% *30%

*20%

*40%

*30%

*50%

2 Hot air / exhaust

open and low fan

speed

Desserts

1 Cooling - Alarm 75 Crème brulée, in

portions of 1½ dl

Genoise

23

2 Hot air / low fan

speed 1 Preheating - Alarm 100 2 Meringue 2 Hot air / exhaust

open and low fan

speed

2 Hot air / low fan

speed / exhaust open

Mode

160 20

% °C Min.

75 80

95 80

CT

Remarks

*30%

Shellfish

steamed

Game

trimmed, 1-2 kg, medium Saddle of venison, larded, 3-5 kg, medium

Lamb

medium Stuffed venison of lamb

(boneless), medium

medium

Mode

1 Steaming - Alarm 100 8 Lobster, approx. 1.2 kg, 2 Steaming 100 15

1 Steaming - Alarm 100 8 Mussels, steamed 2 Steaming 100 15 1 Steaming - Alarm 100 8 Prawns, steamed 2 Steaming 100 10

Mode

1 Preheating - Alarm 190 2 Fillet of venison, 2 ClimaOptima 20 180 59

1 Preheating - Alarm 190 2 2 ClimaOptima 40 160 10 3 ClimaOptima 60 165 57 1 Preheating - Alarm 190 2 Haunch of venison 2 ClimaOptima 60 165 57

Mode

1 Preheating - Alarm 190 2 Leg of lamb, boneless, 2 ClimaOptima 60 165 57 1 Preheating - Alarm 180 2 2 ClimaOptima 60 150 55 3 ClimaOptima 0 185 60 1 Preheating - Alarm 180 2 Fillet of lamb, trimmed, 2 ClimaOptima 20 180 59

% °C Min.

CT

Cooking time: Approx. 1 min. / 100 g + 3 min.

Remarks

*30%

*50%

*30%

24

Baking

Temperature

20 min.,

Recommended values

Product

Operating mode

Rolls* Hot air

Loaves* Hot air

Buns* Hot air

Baguettes, prebaked

French loaves/ baguettes

Danish pastry**

Hot air, possibly

exhaust open

Hot air, possibly

exhaust open

Hot air, possibly

exhaust open

Marble cake Hot air

Madeira cake Hot air

Vanilla biscuits Hot air

Processing

time in minutes

15-20

25-35

15-20

10-12 / 2-4

15-20 / 2-5

10-50 / 5-7

50-70

50-80

7-10

°C

170-180

160-180

160-170

170-180

160-170

150-160

160-170

Remarks and tips

Manual humidity for the first 10 sec., 40-50 g/ea.

Manual humidity for the first 10 sec., 650 g/ea.

Manual humidity for the first 15 sec., 40 g/ea.

No humidity pulsing

Manual humidity for the first 10-20 sec.

Different sizes

In a baking tin

Puff pastry Hot air

Chou (cream puff)

Hot air

Almond cake Hot air

Meringue

Hot air, possibly

exhaust open

20-25 160-180 ½ fan speed

20-30 160-180 ½ fan speed

8-12 170

120-140 80 ½ fan speed

*) Dough products that are not preproved/prebaked by the manufacturer

should prove/rise for approx. 15 - 40 min. depending on the product. Frozen products should be defrosted to +5°C before proving.

**) Danish pastry products based on bread dough should prove for 15-

whereas certain bake-off products can be baked directly from the freezer. Frozen dough products should defrost longer.

25

Temperature

Vegetables

Recommended values

Product

Operating mode

Processing

time in

°C

Remarks and tips

minutes

Potatoes

Potatoes Hot air + exhaust open 15 100 Pre-boiled

Fried potatoes

Baked potatoes

Carrots

Small carrots

Cauliflower

Broccoli

Beans

Brussels sprouts

Spinach

Celery

Leeks

Rice

Pasta

Eggs

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

Steaming/100% ClimaOptima/

Combi 3

30-40

15

60

25

18

20

15

18

2-3

10

20

8

20

15

30

25

8

12

100

230

185

100

Fresh. Different sorts of potatoes require different steaming times.

Pre-boiled and sliced - add oil

Fresh, whole, medium-sized

Deep-frozen, add spices while frozen

Stalks, fresh

Fresh

Deep-frozen

Blanching

Deep-frozen

Frozen

Fresh

Deep-frozen, add spices while frozen

Fresh

Parboiled. 1 part of rice to 1½ part of cold water

Pour pasta into cold water. 1 part of paste to 1½ part of water*

Soft-boiled, perhaps stacked in egg trays

Hard-boiled, perhaps stacked in egg trays

* The steaming time is reduced if preheated water is used.

26

Temperature

aluminium tins placed

Products

Beef tenderloin

Roastbeef

Joint of beef

Roast veal

Roast pork

Pork chops

Schnitzel

Meat balls

Minced-meat dishes

Liver pâté

Cured saddle of pork

Smoked ham

Ham in puff pastry

Pickled neck

Meat Courses

Recommended values

Operating mode

Hot air + Combi 1

or

ClimaOptima 20-40%

Hot air + Combi

or

ClimaOptima 40%

Steaming + Combi 2 + Hot air

or

ClimaOptima 100% +

ClimaOptima 50%

Steaming + Combi 2 + Hot air

Or

ClimaOptima 100% +

ClimaOptima 50%

Steaming + Combi 2 + Hot air

or

ClimaOptima 100% +

ClimaOptima 30%

Hot air + exhaust open

Combi 1 / ClimaOptima 50%

Steaming + Combi 1 + Combi 1

or

ClimaOptima 60% in all steps

Hot air + exhaust open

Combi 1 or ClimaOptima 60%

Hot air or ClimaOptima 20%

Steaming / Combi 3 /

ClimaOptima 100%

Processing

time in minutes

5 / 15 200 / 140

20 / 25

15-20 / 70-90 /

20-25

10-15 / 60-70 /

15-20

10 / 60 / 25

15

10 / 45 / 20

45 170

50-60

80

15 / 90

60

°C

Remarks and tips

Fresh, whole fillet of beef. Add spices before cooking

180 / 140

Add spices before cooking

100 / 140-150

160-190

100 / 180 /

190

Well-hung

Add spices and lard before cooking

Neck with lard. Add spices before cooking

225

Fresh

225

Fresh

165

100 / 160 /

175

Pre-fried in pan, 75 g

Approx. 2 kg in aluminium tin

250 g and 500 g

in water bath

180

175

160 / 180

Apply mustard + clayed sugar

Exhaust open or closed

100 Fresh, without bones

Liver

Gratin

Frankfurter

Omelette

27

Hot air or ClimaOptima 20%

Combi 1-2

or

ClimaOptima 60%

Steaming / Combi 3 / 100% /

ClimaOptima

Hot air + exhaust open

6 / 6

45

18 80

30

235 Fresh, sliced - add oil

185

Apply fat to container

Temperature

ClimaOptima 60% + ClimaOptima

Poultry, Fish and Game

Recommended values

Product

Chicken

Chicken legs

Duck

Goose

Turkey

Flatfish

Operation mode

Combi 1 + Hot air w. exhaust

open or

0%

open or

0%

open or

0%

open or

0%

open or

0%

open or

0%

Hot air

Processing

time in

°C

Remarks and tips

minutes

20-25 / 10-15 160 / 185

Fresh, defrosted, 1000 g

35-45 / 10-15 180 / 220 Frozen, 800 g

15 / 5 160 / 185 Fresh, defrosted

50-60 / 50-60 170-180

90-120 / 15-20

80-100 / 10-20

160-185 Fresh or defrosted

160-185

Fresh or defrosted, 3000 g

4000 g, perhaps covered with lard

12-18 175-185 Fresh, cover with oil

Greenland Halibut

Trout

Turbot

Cod

Mussels

Saddle of venison

Haunch of venison

Leg of lamb

Meat loaf

Vacuumpacked meat/poultry

Steaming / Combi 3 /

ClimaOptima 100%

Steaming / Combi 3 /

ClimaOptima 100%

Steaming / Combi 3 /

ClimaOptima 100%

Steaming / Combi 3 /

ClimaOptima 100%

Steaming / Combi 3 /

ClimaOptima 100%

Combi 1 or

ClimaOptima 50%

Steaming + Hot air + Combi 1 or

ClimaOptima 100% +

ClimaOptima 50%

Steaming + Combi 1 + Hot air or

ClimaOptima 100% +

ClimaOptima 50%

Combi 1

or

ClimaOptima 60%

Steaming / Combi 3 /

ClimaOptima 100%

10-20 70-75 Fresh

10-15

8-12

70-75

Fresh

12-18 70-75 Fresh

15-20 75-80 Fresh

Fresh, possibly cov-

25-23 180-200

ered with lard or oil

Fresh, possibly

15 / 20 / 30-40

170-180

covered with lard or oil

20 / 25 / 30-40

170-180 /

140-160 / 160

Without bones, add spices

15-20 220 Fresh, add spices

10-15 70-85 Without bones

28