Alto-Shaam 1008 manuale d’uso

S T E P B Y S T E P O P E R A T I O N M A N UA L COMBITHERM ®[...]

INTRODUCTION ...................... 1 . CONTROL P ANEL IDENTIFICA TION S t a n d a r d a n d P r o g r a m m a b l e D e l u x e M o d e l s . . . 2 . Standard and Deluxe Control Panel B a s i c F u n c t i o n ....................... 3 . SET-UP PROCEDURES S e t U p M e n u ........................ 5 . S i g n a l T o n e ......................... [...]

COMBINA TION OVEN/STEAMER C O N V E N I E N C E P R O D U C T S P r e c o o k e d S n a c k F o o d s . . . . . . . . . . . . . . . 6 2 . P r e c o o k e d C h i c k e n P i e c e s . . . . . . . . . . . . . . 6 3 . F r o z e n E n t r é e s ..................... 6 4 . F I S H & S E A F O O D B aked Haddock/Other Fish, F r e s h o r F r o z e [...]

COMBINA TION OVEN/STEAMER INTRODUCTION The Combither m combination oven/steamer is a multipurpose oven used for steaming, baking, roasting, thawing, reheating, and various other cooking functions. In the past, a variety of cooking processes required multiple pieces of equipment. Considering space limitations and rising personnel costs, the Combithe[...]

2.  POWER ON/OFF KEY  S TEAM MODE KEY  PROGRAMMED MENU KEY  COOKING TEMPERA TURE KEY  DOWN ARROW KEY  MOISTURE VENT KEY  ST ART / STOP KEY  CHE F F UNCTIO N KEY  TIME KEY  COMBINA TION MODE KEY R ETHERM MODE KEY  CONVECTION MODE KEY  PROGRAM INST ALL/EDIT KEY  FUNCTION & OPERA TING  CONTROL P ANEL DISPL[...]

ST ANDARD & DELUXE CONTROL P ANEL BASIC FUNCTION  P OWER ON/OFF KEY Activates power to the oven and automatically fills the steam generator equipped models with water that will heat to a stand-by mode temperature of 150°F (65°C). The steam generator flush is also activated by pressing this key.  S T E A M M O D E K E Y T h e o v e n w i[...]

 FUNCTION & OPERA TING INDICA TORS A. GOLD-N-BROWN FEA TURE T h i s i n d i c a t o r w i l l i l l u m i n a t e w h e n t h e b r o w n i n g f u n c t i o n i s s e t b y t h e o p e r a t o r i n a timed or programmed cooking cycle in either convection mode or combination mode. B. COMBI SMOKER ( ON EQUIPPED MODELS ) This indicator will i[...]

S E T U P M E N U Following installation, the control should be set with the date and time. In addition to the date and time, the set-up function provides the operator with the ability to adjust a number of other Combither m operating conditions to confor m with the needs of the individual installation. 5. S E T - U P P R O C E D U R E S P R E S S [...]

6. AL W A YS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU . VOLUME R otate the adjustment knob until the volume symbol is highlighted within the display. PRESS THE CHEF FUNCTION KEY TO CONFIRM THE VOLUME SELECTION. P r e s s t h e u p   and down   a r r o w k e y s o r r o t a t e t h e a d j u s t m e n t k n o b t o s e l e c t e a c[...]

S E T - U P P R O C E D U R E S A L W A YS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU . DEF AUL T/MEMO SETTING Rotate the adjustment knob until the default/memo symbol is highlighted within the display. PRESS THE CHEF FUNCTION KEY TO CONFIRM THE DEF AUL T/MEMO SELECTION. Rotate the adjustment knob to “NO” for memo. This setting will display [...]

8. A L W A YS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU . TEMPERA TURE DISPLA Y R otate the adjustment knob until the temperature display symbol is highlighted within the display. PRESS THE CHEF FUNCTION KEY TO CONFIRM THE TEMPERA TURE DISPLA Y SELECTION. P r e s s t h e u p   and down   a r r o w k e y s o r r o t a t e t h e adjus[...]

9. D O N O T U S E T H E AT TAC H E D H A N D - H E L D H O S E TO S P R A Y A N Y T H I N G OT H E R T H A N T H E I N T E R I O R O F T H E C O M B I T H E R M OV E N C O M P A R T M E N T . D O N O T USE THE SPRA Y HOSE O N T H E S U R FA C E O F A H O T C O O K I N G C O M PA R T M E N T. A L L O W T H E O V E N T O C O O L TO A M I N I M U M O[...]

10. The Steam mode provides the operator with the ability to steam, poach, or blanch. This mode will automatically steam at the boiling point of water; quick-steam above the b oiling point for faster cooking results; or low temperature steam, below the boiling point, for more delicate products such as pâté, mousse, seafood, or custard. PRESS THE [...]

This mode will steam a full or partial load of a single product, or multiple products w ithout transfer of flavors. When steaming multiple products, however , individual product cooking times must be taken into consideration. The non-pressurized atmosphere of the Combither m also provides the ability to open the door during the steam mode in order [...]

12. The Combination mode will prove to be the most versatile and widely used mode t he Combither m oven has to offer . It will produce the best possible results on the widest variety of products — all within the shortest period of time. The unique control function of this mode enables the operator to roast or bake with a combination of steam and [...]

13. Due to the automatic steam adjustment, the door can be opened at any time during a cooking operation. Be certain to observe the safety war ning when opening the oven door . The Combination mode is particularly efficient when used for baking, broiling, grilling, stewing, braising, and roasting.` When using the Combination mode, cooking temperatu[...]

14. T he Convection mode operates with hot circulated air within a temperature range of 86° to 482°F (30° to 250°C). For many applications, better results may be achieved with the Combination mode; therefore, the operator may want to consider using the Convection mode on a more limited basis. PRESS THE ON/OFF POWER KEY TO THE O N POSITION. P R [...]

15. The Convection mode works best with foods containing little moisture or for very moist food which require a dryer finished product. For baking, preheat the Combither m at a temperature of 36°F to 54°F (20°C to 30°C) above the baking temperature required. Once preheated, reset the temperature as required. A higher cooking temperature results[...]

16. The Rether m mode can be used to rether malize (regenerate) portioned food on plates, trays, or platters within a short period of time. Steam is automatically injected i nto the oven compartment as required. Items are brought up to proper serving t emperatures without dry edges or condensate for ming on the plates. P RESS THE ON/OFF POWER KEY T[...]

S ince plated meals consist of dissimilar products, there are several important factors t o c o n s i d e r i n o r d e r t o p r o d u c e t h e f i n e s t r e s u l t s . P r o d u c t d e n s i t y ( c o m p a c t n e s s ) , thickness, quantity of product on each plate, and quantity of plates all relate to the length of time necessary to rehea[...]

CORE TEMPERA TURE PROBE MODE 18. A s an alter native to timer operation, the Core T emperature Probe mode can be used in conjunction with any program mode to cook by sensing inter nal product temperature. For a more accurate inter nal temperature, a specialized Combither m product probe senses temperature from four strategic points and displays a t[...]

D E LT A - T C O R E T E M P E R A T U R E C O O K I N G 19. This special program function cooks by inter nal product temperature with the use of the probe. Unlike the standard core temperature mode, however , the Delta-T oven temperature automatically increases in direct proportion to the inter nal temperature o f t h e p r o d u c t . T h e D e l[...]

20. CHEF FUNCTION KEY T h e r e a r e s e v e r a l a u x i l i a r y f u n c t i o n s a v a i l a b l e t h r o u g h t h e u s e o f t h e C h e f F u n c t i o n K e y . With the exception of the ability to add additional moisture to the oven compartment, that can only be used during the convection mode, all additional functions can be engaged [...]

21 . CHEF FUNCTION KEY GOLD-N-BROWN T he browning feature is an automatic function designed to regulate humidity for additional color to products as needed. This feature is particularly useful for adding color to high moisture products such as chicken and other poultry items or for additional browning of full loads and other moist products. In addi[...]

22. CHEF FUNCTION KEY COOL-DOWN FEA TURE The cool-down feature provides the operator with the ability to lower the temperature of the oven compartment at an accelerated pace. This function is useful when it is necessary to immediately change from a high temperature cooking function to a lower temperature function or to the steam program. This funct[...]

23. CHEF FUNCTION KEY REDUCED F AN SPEED The reduced fan speed function is useful for flow-sensitive products such as soufflês and meringues, or any products affected by a high velocity of air movement. SELECT AND PRESS THE REQUIRED COOKING MODE AND SET MODE FUNCTIONS. PRESS THE CHEF FUNCTION KEY . Rotate the adjustment knob until the fan symbol i[...]

A U X I L I A RY F U N C T I O N S 24. CHEF FUNCTION KEY KEY LOCK E xcept as noted, all of the mode keys and functions available on the Combither m can be locked to prevent unauthorized or accidental changes to the settings. PRESS THE CHEF FUNCTION KEY . Rotate the adjustment knob until the key symbol is highlighted within the display. PRESS THE CH[...]

CHEF FUNCTION KEY STEAM INJECTION Additional steam can be added to the cooking compartment at any time when cooking in the convection mode. PRESS THE CHEF FUNCTION KEY . Rotate the adjustment knob until the steam injection symbol is highlighted within the display. PRESS THE CHEF FUNCTION KEY . P r e s s t h e u p   and down   a r r o w [...]

26. A U X I L I A RY F U N C T I O N S G E N E R A L S M O K E R O P E R A T I O N SMOKING FUNCTION L OAD WOOD CHIPS. ● Measure one container full of dry wood chips. ● Soak dry chips in water for 5 minutes. ● Shake excess water off wood chips. ● Place moistened chips back into the container and position the container securely on the two pro[...]

27 . CHEF FUNCTION KEY SMOKER FEA TURE The ability to smoke product, hot or cold, is offered on all boiler-free electric models and on all gas models with the exception of the 10•20ES GAS , t h e 1 2 • 1 8 E S GAS , a n d t h e 2 0 • 2 0 E S G A S . T h e smoking function can be engaged in either the Combination mode or the Convection mode of[...]

28. CHEF FUNCTION KEY ENERGY LOCK FOR USE WITH OVENS INST ALLED UNDER A VENTLESS HOOD. E nergy lock is a safety feature to prevent the oven control from being operated unless the ventless oven hood is in operation. The energy lock indicator light will illuminate in the control display if this situation occurs and the oven control will be inoperable[...]

29 . MOISTURE VENT KEY This function provides the operator with the ability to eliminate excessive moisture from the oven compartment and the exterior sur face of the foods being cooked. The moisture vent key is designed to operate in both the Combination mode and in the Convection c o o k i n g m o d e . O n d e l u x e m o d e l s , t h i s f u n[...]

30. QUICK PROGRAMMING This quick programming function provides the operator with the ability to temporarily program a cooking procedure using multiple cooking modes, along with any auxiliary functions desired. Quick programming is p articularly useful when cooking several batches of the same product back-to-back and will remain programmed until any[...]

31. A uxiliary Functions are made part of the control as an additional convenience to the operator , however , these functions are not necessary for the general operation of the Combither m oven. ST ART TIME PRESELECT Start time preselect provides the operator with the ability t o program a fixed start time for oven operation. This function can be [...]

DELUXE MODEL PROGRAMMING FEA TURES 3 2 . COMBITHERM PROGRAMMING SYMBOLS PROGRAM FUNCTION RECORDING A COOKING PROCEDURE Recording a cooking procedure provides the operator with the ability to test and verify all set operating parameters for the selected cooking modes and to make any necessary adjustments before saving and storing the procedure into [...]

DELUXE MODEL PROGRAMMING FEA TURES 3 3 . TO CANCEL THE RECORDING FUNCTION WITH THE “ Recorder ON” FUNCTION ACTIV A TED, PRESS THE PROGRAM INST ALL AND EDIT KEY . P r e s s t h e u p L L a n d d o w n M M a rr o w k e y s o r r o t a t e t h e a d j u s t m e n t k n o b u n t i l t h e r e c o r d symbol is highlighted in the display. PRESS THE[...]

DELUXE MODEL PROGRAMMING FEA TURES 3 4 . CREA TING A NEW COOKING PROCEDURE Cooking procedures for items prepared on a regular basis can be stored in memory. PRESS THE PROGRAM INST ALL/EDIT KEY . P r e s s t h e u p L L and down M M arrow keys or rotate the adjustment knob until the new procedure symbol is highlighted in the display. PRESS THE PROGR[...]

DELUXE MODEL PROGRAMMING FEA TURES 3 5 . ST ART A PROGRAMMED PROCEDURE PRESS THE PROGRAMMED MENU KEY . A l l s t o r e d p r o c e d u r e s a r e l i s t e d a l p h a b e t i c a l l y o r n u m e r i c a l l y a s s e l e c t e d b y t h e operator in the initial oven start up procedures under the program index category. Rotate the adjustment kn[...]

DELUXE MODEL PROGRAMMING FEA TURES 3 6 . EDIT A PROGRAMMED PROCEDURE PRESS THE PROGRAMMED MENU KEY . Rotate the adjustment knob until the procedure to be edited is highlighted in the display. PRESS THE PROGRAM INST ALL AND EDIT KEY . P r e s s t h e u p L L and down M M arrow keys or rotate the adjustment knob until the edit symbol is highlighted i[...]

DELUXE MODEL PROGRAMMING FEA TURES 3 7 . INSERT A PROGRAMMED PROCEDURE STEP PRESS THE PROGRAMMED MENU KEY . R otate the adjustment knob until the procedure to add a new step is highlighted in the display. PRESS THE PROGRAM INST ALL KEY . P r e s s t h e u p L L a n d d o w n M M arrow keys or rotate the adjustment knob until the edit procedure symb[...]

DELUXE MODEL PROGRAMMING FEA TURES 3 8 . APPEND A PROGRAMMED PROCEDURE STEP PRESS THE PROGRAMMED MENU KEY . R otate the adjustment knob until the procedure to include a final step is highlighted in the display. PRESS THE PROGRAM INST ALL KEY . P r e s s t h e u p L L a n d d o w n M M arrow keys or rotate the adjustment knob until the edit procedur[...]

DELUXE MODEL PROGRAMMING FEA TURES 3 9 . DELETE A PROGRAMMED STEP P RESS THE PROGRAMMED MENU KEY . Rotate the adjustment knob to highlight the procedure in which a step is to be deleted. PRESS THE PROGRAM INST ALL KEY . P r e s s t h e u p L L a n d d o w n M M arrow keys or rotate the adjustment knob until the edit procedure symbol is highlighted [...]

DELUXE MODEL PROGRAMMING FEA TURES 4 0 . RAPID-TOUCH ™ K E Y S Rapid-T ouch programmed quick-keys provide the operator with the ability to assign procedures used on a regular basis to individual keys that can be identified with a picture graphic resembling the product. V arious picture graphics are included with the Combither m oven. TO ASSIGN A [...]

S-CONTROL MODELS 4 1 . CONTROL P ANEL IDENTIFICA TION 햲 O F F P O S I T I O N M a i n t a i n s o v e n i n a s t a n d - b y m o d e . 햳 S T E A M T h e o v e n w i l l o p e r a t e a t a f i x e d s t e a m t e m p e r a t u r e o f 212° F (100°C). 햴 C O M B I N AT I O N A c o m b i n a t i o n o f s t e a m a n d c o n v e c t i o n h e[...]

S - C O N T R O L M O D E L S 4 2 . CONTROL P ANEL IDENTIFICA TION 햹 G O L D - N - B R O W N ™ The browning feature is an automatic function designed to regulate humidity for additional color to products as needed. This feature is particularly useful for adding color to high moisture products such as chicken and other poultry items or for addit[...]

S-CONTROL MODELS 4 3 . CONTROL OPERA TION The simplified, S-Control Combither m oven includes all of the basic operating functions of the standard, ES-Series, Combither m oven models. Oven operation is initiated with the use of rotary dials. Additional functions are initiated by pressing the represented function symbol. All of the cooking procedure[...]

S - C O N T R O L M O D E L S 4 4 . CONTROL OPERA TION GOLD-N-BROWN ™ Press the GOLD-N-BROWN browning symbol at the start of any cooking cycle in the combination mode or convection mode to automatically add additional product color . S M O K I N G ( OPTION ) LOAD WOOD CHIPS. ● Measure one container full of dry wood chips. ● Soak dry chips in [...]

S-CONTROL MODELS 4 5 . NOTES[...]

PREHEA TING INSTRUCTIONS 4 6 . C O M B I T H E R M O V E N P R E H E A T P REHEA TING IS ENGAGED A T A FIXED TIME AND TEMPERA TURE IN THE CONVECTION MODE. BOTH THE TEMPERA TURE AND TIME CAN BE ADJUSTED BY THE OPERA TOR TO COMPL Y WITH THE REQUIREMENTS OF THE INDIVIDUAL OPERA TION. S E E S TA R T U P P R O C E D U R E S U N D E R D E FA U L T / M E [...]

B R E A D — F r e n c h BAKER Y 4. Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T E [...]

BAKER Y 4 8 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed Fruit bread batter Combination 300°F (150°C) CORE T E M P L o a f p a n s V e g e t a b l e r e l e a s e s p r a y Prepare batter or a commercial mix according to manufacturer's instructions. Spray pans with [...]

B R E A D — V a r i o u s BAKER Y 4 9 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G[...]

BAKER Y 5 0 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Reduced Speed Brownie batter Convection 325° to 340°F (163° to 171°C) CORE T E M P Stainless steel or aluminum sheet pans Ve g e t a b l e r e l e a s e s p r a y P r e p a r e b r o w n i e b a t t e r o r a c o m m e r c [...]

C O O K I E S BAKER Y 5 1 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T E M P E R A[...]

BAKER Y 5 2 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed C roissant dough: 2.4 oz. (68 gm) each Combination 350°F (177°C) CORE T E M P Stainless steel or aluminum sheet pans B a k i n g p a n l i n e r s * o r v e g e t a b l e r e l e a s e s p r a y E g g w a s h ( o p[...]

D A N I S H P A S T R Y BAKER Y 5 3 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T E[...]

BAKER Y 5 4 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Reduced Speed M uffin batter Convection 325°F (163°C) CORE T E M P M u f f i n c u p c a k e p a n s P a p e r m u f f i n c u p s o r Ve g e t a b l e r e l e a s e s p r a y P r ep a r e b a t t e r or a c o m me r c i a l [...]

P I E — F r u i t BAKER Y 5 5 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T E M P[...]

BAKER Y 5 6 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Reduced Speed Bread dough: various Low T emperature Steam 90° to 100°F (32° to 38°C) CORE T E M P S h e e t p a n s w i t h b a k i n g p a n l i n e r s ( p a r c h m e n t p a p e r ) o r L o a f p a n s P l a c e d o u g[...]

P U F F P A S T R Y BAKER Y 5 7 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T E M P[...]

BAKER Y 5 8 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed C i n n am o n r o l l d o u g h : 5 o z ( 1 4 2 g m ) p e r r o l l Combination 350°F (177°C) CORE T E M P S t a i nl e s s s t e e l o r a l u m i n u m s h e e t p a n s B a k i n g p a n l i n e r s P l a c e d[...]

R O L L S — D i n n e r BAKER Y 5 9 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T[...]

BAKER Y 6 0 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed P ar-baked rolls: 3 to 4 oz (85 to 113 gm) per roll Combination 350°F (177°C) CORE T E M P S t a i n le s s s t e e l o r a l u m i n u m s h e e t p a n s B a k i n g p a n l i n e r s E g g w a s h ( o p t i o n [...]

S H E E T C A K E BAKER Y 6 1 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T E M P E[...]

CONVENIENCE PRODUCTS 6 2 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed Cor n Dogs Chicken Wings E gg Rolls Spring Rolls Mini Pizza Ta t e r T o t s Combination C o r n D o g s : 3 5 0 ° F ( 1 7 7 ° C ) Mini Pizza: 350°F (177°C) T ater T ots: 375°F (191°C) Egg Rolls: 3[...]

C O N V E N I E N C E P R O D U C T S — P r e c o o k e d C h i c k e n P i e c e s CONVENIENCE PRODUCTS 6 3 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should b[...]

CONVENIENCE PRODUCTS 6 4 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed F r o z e n C o n v e n i e n c e E n t r é e s : 5 t o 6 o z ( 1 4 2 t o 1 7 0 g m ) p a n s E n t r é e T y p e A : Chicken Primavera, Escalloped Apples, Macaroni & Beef, M acaroni & Cheese, [...]

B A K E D H A D D O C K / O T H E R F I S H — F r e s h o r F r o z e n FISH AND SEAFOOD 6 5 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter[...]

FISH AND SEAFOOD 6 6 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed Lobster , whole: 1-1/2 lb (680 gm) each Lobster , tail: 8 to 10 oz (227 to 283 gm) each LOBSTER, WHOLE: Steam LOBSTER, T AIL: Low T emperature Steam Steam: 212°F (100°C) Low T emperature Steam: 160°F (71?[...]

O R A N G E R O U G H Y — F r o z e n FISH AND SEAFOOD 6 7 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N [...]

FISH AND SEAFOOD 6 8 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R Stainless steel or aluminum sheet pans V egetable release spray Seasoning PA N SIZES ➤ N O T E S ➤ Full Speed Salmon steaks: 7 o z ( 1 9 8 g m ) e a c h Salmon fillets: 8 o z ( 2 2 7 g m ) e a c h Steam Low T emperature Steam Steam: 212°F (10[...]

S A L M O N — C o l d S m o k e d FISH AND SEAFOOD 6 9 . T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y. D u e t o variations in product quali ty , weight, and desir ed degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be ba[...]

S H R I M P FISH AND SEAFOOD 70. Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T E M P [...]

FISH AND SEAFOOD 7 1 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ F u l l S p e e d T rout, whole or fillets: 9 t o 1 1 o z ( 2 5 5 t o 3 1 2 g m ) e a c h Combination 300°F (150°C) CORE T E M P S t a i nl e s s s t e e l o r a l u m i n u m s h e e t p a n s Ve g e t a b l e r e l[...]

B A C O N — S l i c e d M E A T A N D P O U L T R Y 72. T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e [...]

BEEF BRISKET — Smoked MEA T AND POUL TRY 73. T ime and temperature settings are suggested guidelines only . Due to variations in product quality , weight, and desir ed degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures. OV E N M O D E COOKI[...]

OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N S I Z E ➤ N O T E S ➤ Reduced Speed Beef rounds, top or bottom: 1 8 l b ( 8 k g ) e a c h BY TIME: Combination BY CORE TEMP: Delta-T 250°F (121°C) CORE T E M P Stain less steel or alu minum shee t pan s S e a s o n i n g E a c h r o a s t s h o u l d b e r e [...]

B E E F — S h o r t R i b s Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O O K I N G T E M P E R[...]

MEA T AND POUL TRY 76. B E E F — Shor t Ribs, Smoked T ime and temperature settings are suggested guidelines only . Due to variations in product quali ty , weight, and desir ed degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures. OV E N M O [...]

M E A T A N D P O U L T R Y 7 7 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed Chicken pieces, fresh breaded: F r y e r, 8 p i e c e c u t Combination 450°F (232°C) CORE T E M P P r e f e r r e d o v e n b r e a d i n g V e g e t a b l e r e l e a s e s p r a y S h e e t p[...]

C H I C K E N — Pieces and Halves M E A T A N D P O U L T R Y 78. OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ Full Speed Chicken pieces: F r y e r, 8 p i e c e c u t Combination 350°F (177°C) CORE T E M P Stainless steel or aluminum sheet pans Ve g e t a b l e r e l e a s e s p r [...]

C H I C K E N — W h o l e M E A T A N D P O U L T R Y 7 9 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M[...]

MEA T AND POUL TRY 80. CHICKEN — Whole, Smoked T ime and temperature settings are suggested guidelines only . Due to variations in product quality , weight, and desir ed degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures. OV E N M O D E C O[...]

D U C K — P i e c e s M E A T A N D P O U L T R Y 8 1 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R PA N SIZES ➤ N O T E S ➤ F u l l S p e e d Duck pieces: R a w a n d p r e c o o k e d Combination 375° to 390°F (191° to 199°C) TIMER V egetable release spray S e a s o n i n g FROM RA W : Stainless steel[...]

D U C K —Whole M E A T A N D P O U L T R Y 8 2 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on inter nal product temperatures. OV E N M O D E C O [...]

HAM — C u r e d Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures. O V E N M O D E C O O K I N G T E M P E R A T U R E M[...]

M E A T A N D P O U L T R Y 8 4 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ Full Speed Hamburger patties, pre-for med: 4 o z ( 1 1 3 g m ) e a c h Combination 3 5 0 ° F ( 1 7 7 ° C ) S t a i nl e s s s t e e l o r a l u m i n u m s h e e t p a n s Ve g e t a b l e r e l e a s e s p r a[...]

H O T D O G S M E A T A N D P O U L T R Y 8 5 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All cooking should be based on intern[...]

M E A T A N D P O U L T R Y 86 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R P A N S I Z E S ➤ N O T E S ➤ Full Speed Chicken Breasts ....4-8 oz. (113-227 gm.) Fish Fillets ............4-6 oz. (113-170 gm.) P ork Chops ..........6-8 oz. (170-227 gm.) Steaks..................4-8 oz. (113-227 gm.) Combination 4[...]

L A M B — L e g M E A T A N D P O U L T R Y 8 7 . T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on int[...]

M E A T A N D P O U L T R Y 88. OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ Full Speed Lamb rack: 3 t o 5 l b ( 1 , 3 t o 2 , 3 k g ) e a c h Combination D e l t a - T C o r e Te m p e r a t u r e 2 5 0 ° F ( 1 2 1 ° C ) S t a i n l e s s s t e e l s h e e t p a n s W i r e p a n g r i d[...]

M E A T L O A F M E A T A N D P O U L T R Y 8 9 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All cooking should be based on inte[...]

M E A T A N D P O U L T R Y 9 0 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R P A N S I Z E S ➤ N O T E S ➤ Full Speed Pork back ribs: 1 -3/4 down Combination FOR COOKING: 250°F (121°C) FOR REHEA TING: 375°F (191°C) S t a i n l e s s s t e e l o r a l u m i n u m s h e e t p a n s o r f u l l - s i z e p [...]

M E A T A N D P O U L T R Y 9 1 . P O R K — B a c k R i b s , S m o k e d T ime and temperature settings are suggested guidelines only . Du e to variations in product quality , weight, and desired degree of doneness the controls may r equire some adjustment from the time and temperatures shown. All cooking should be based on internal product temp[...]

SELECT COOKING TIME M A X I M U M C A PA C I T Y PORK RIBS — T wo-Step Method M E A T A N D P O U L T R Y 92. T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the ti[...]

M E A T A N D P O U L T R Y 9 3 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ Full Speed P o r k l o i n : 6 t o 8 l b ( 2 , 7 t o 3 , 6 k g ) e a c h — C e n t e r C u t — Boneless — B o n e d a n d T i e d Combination 2 7 5 ° t o 3 0 0 ° F ( 1 3 5 ° t o 1 4 9 ° C ) S tainless s[...]

MEA T AND POUL TR Y 94. PORK SHOULDER — Smoked T ime and temperature settings are suggested guidelines only . Du e to variations in product quality , weight, and desired degr ee of doneness the controls may r equire some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures. OV E N M O D E C[...]

T I M E R C O R E T E M P SELECT INTERNAL CORE TEMPERA TURE SELECT COOKING TIME SELECT COOKING TEMPERA TURE S A U S A G E — B r e a k f a s t L i n k s M E A T A N D P O U L T R Y 9 5 . T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o variations in product quality, weight, and des[...]

M E A T A N D P O U L T R Y 9 6 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ Full Speed S a u s a g e , F r e s h ( r a w ) S t e a m L o w Te m p e r a t u r e S t e a m Steam: 212°F (100°C) Low T emperature Steam: 160°F (71°C) P l a c e s a u s a g e l i n k s o r p a t t i e s i n [...]

S A U S A G E — P r e c o o k e d M E A T A N D P O U L T R Y 9 7 . Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All cooking sho[...]

M E A T A N D P O U L T R Y 98. OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ H a l f S p e e d T urkey breast, boneless: F r e s h ( r a w ) o r p r e c o o k e d 8 l b ( 4 k g ) e a c h Combination 2 7 5 ° F ( 1 3 5 ° C ) S t a i n le s s s t e e l o r a l u m i n u m s h e e t p a n s W[...]

MEA T AND POUL TR Y 99. TURKEY BREAST — Smoked T ime and temperature settings are suggested guidelines only . Du e to variations in product quality , weight, and desired degr ee of doneness the controls may r equire some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures. OV E N M O D E C[...]

MISCELLANEOUS 1 0 0 . CASSER OLES Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All cooking should be based on internal product tem[...]

MISCELLANEOUS 1 0 1 . C O L D S M O K I N G C H E E S E / F I S H / V E G E T A B L E S Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on internal produ[...]

MISCELLANEOUS 1 0 2 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ Full Speed C u s t a r d , b a k e d L o w Te m p e r a t u r e S t e a m 190°F (88°C) R a m e k i n s , b a k i n g d i s h e s ( s i z e a n d c a p a c i t y v a r i e s ) S t a i n l e s s s t e e l s h e e t p a n s P[...]

MISCELLANEOUS 1 0 3 . SELECT COOKING TIME E G G S — H a r d b o i l e d Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All cooking[...]

MISCELLANEOUS 1 0 4 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ STEAM: Full Speed Low T emperature Steam: Full Speed E g g s , r a w S t e a m L o w Te m p e r a t u r e S t e a m Steam: 212°F (100°C) Low T emperature Steam: 170°F (77°C) N o n - s t i c k e g g p o a c h i n g p a n [...]

MISCELLANEOUS 1 0 5 . E G G S — S c r a m b l e d T i m e a n d t e m p e r a t u r e s e t t i n g s a r e s u g g e s t e d g u i d e l i n e s o n l y . D u e t o variations in product quality, weight, and desired degree of doneness the controls may require some adjustment from the time and temperatures shown. All cooking should be based on in[...]

MISCELLANEOUS 1 0 6 . U S E A P P R OX I M A T E C O O K I N G T I M E S H OW N F O R F U L L O R PA RT I A L L O A D S U S E A P P R OX I M A T E C O O K I N G T I M E S H OW N F O R F U L L O R PA RT I A L L O A D S OV E N M O D E C O O K I N G T E M P E R A T U R E OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R 1[...]

MISCELLANEOUS 1 0 7 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ Full Speed Galantine M o u s s e L o w Te m p e r a t u r e S t e a m 160°F (71°C) L o a f p a n s P r e p a r e r e c i p e a n d p l a c e m i x t u r e i n l o a f p a n s . L o a d p a n s i n a p r e h e a t e d o v e[...]

MISCELLANEOUS 1 0 8 . P Â T É E N C R O U T E Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All cooking should be based on intern[...]

MISCELLANEOUS 1 0 9 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ H a l f S p e e d P i z z a : 1 0 " ( 2 5 4 m m ) d i a m e t e r 1 2" (305mm) diameter Combination 4 0 0 ° F ( 2 0 4 ° C ) R o u n d p i z z a p a n s o r s h e e t p a n s P r e p a r e p i z z a s a n d l o a [...]

MISCELLANEOUS 1 1 0 . R I C E — Con verted or Long Grain Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All cooking should be base[...]

MISCELLANEOUS 1 1 1 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ Full Speed T a m a l e s S t e a m 2 1 2 ° F ( 1 0 0 ° C ) S t a i n l e s s s t e e l f u l l - s i z e p e r f o r a t e d p a n s : 4 " ( 1 0 0 m m ) d e e p L o a d p a n s w i t h t a m a l e s b y p l a c i n g [...]

VEGET ABLES 1 1 2 . P O T A T O E S — B a k e d Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All cooking should be based on inte[...]

VEGET ABLES 1 1 3 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY P A N S I Z E S ➤ N O T E S ➤ Full Speed Potatoes: R e d o r s a l a d v a r i e t y ( S M A L L ) S t e a m 2 1 2 ° F ( 1 0 0 ° C ) Stainless steel full-size per forated pans P o t a t o e s m a y b e p e e l e d , p a r t i a l l y p e e l e d , c u t [...]

V E G E T A B L E S 1 1 4 . SELECT COOKING TIME V E G E T A B L E S — Fresh Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the c o n t r o l s m a y r e q u i r e s o m e a d j u s t m e n t f r o m t h e t i m e a n d t e m p e r a t u r e s shown. All coo[...]

VEGET ABLES 1 1 5 . OV E N M O D E C O O K I N G T E M P E R A T U R E MAXIMUM CAP A CITY T I M E R P A N S I Z E S ➤ N O T E S ➤ Full Speed S e e b e l o w S t e a m 2 1 2 ° F ( 1 0 0 ° C ) S t a i n l e s s s t e e l f u l l - s i z e p a n s o r f u l l - s i z e p e r f o r a t e d p a n s S e p a r a t e i c e - e n c a s e d v e g e t a[...]

116. There is a remote possibility in the day-to-day operation of the Combither m that the control could lock or freeze. If this occurs, the control is easy to reset. PRESS AND HOLD THE POWER KEY FOR A PERIOD OF 5 SECONDS. Release the POWER KEY . The control will will reset itself within approximately 15 seconds. WHEN RESET , THE DISPLA Y WILL INDI[...]

117. SER VICE MODE AND ERROR CODES ERROR CODES AND REASONS (continued) Error Code Display Shows When does the error occur? Possible reason E13 Excess Steam Gen T emp ES units only: Activated if the temperature of the steam generator probe (B-4) is higher than 248°F for 26 seconds. • Problem with water level probe. • Scale build-up inside steam[...]

118. ERROR CODES AND REASONS (continued) Error Code Display Shows When does the error occur? Possible reason E29 Probe Short to Frame Activated if one or more of the temperature sensors were connected to GND for 5 seconds. • Connection issue at any of the temperature sensors. • T emperature sensor shorted to ground/faulty. E34 DE (Drain) Pump F[...]

119. In the event of an error code, the Combither m may be operated on a limited basis. Error conditions under which continued operation can be conducted are indicated by “Y es” in the chart shown below. W h e n t h e o v e n m a l f u n c t i o n s , a n e r r o r c o d e w i l l a p p e a r i n t h e d i s p l a y . PRESS THE ST ART KEY TO AC[...]

Cleaning and Maintenance 120. Cleaning and Maintenance Pr eventive Maintenance In addition to the routine cleaning and maintenance procedures, there are several additional steps to be taken for both sanitation purposes and to keep the oven running at top operating efficiency. These additional safeguards will help prevent inconvenient down time and [...]

Cleaning and Maintenance 1 2 1 . Cleaning and Maintenance PROTECTING ST AINLESS STEEL SURF ACES It is important to guard a g a i n s t c o r r o s i o n i n t h e c a r e o f s t a i n l e s s s t e e l s u r f a c e s . Harsh, corrosive, or inappropriate chemicals can completely destroy the p r o t e c t i v e s u r f a c e l a y e r o f stainless[...]

Cleaning and Maintenance 122. Cleaning and Maintenance Establishing a routine cleaning and maintenance schedule will help keep the Combither m oven running at top operating efficiency and is an absolutely essential part of a comprehensive sanitation program. Good equipment maintained and kept clean works better and lasts longer . PROTECT YOUR INVES[...]

Unauthorized cleaning agents may d i s c o l o r o r h a r m i n t e r i o r s u r f a c e s o f t h e o v e n . R e a d a n d u n d e r s t a n d l a b e l a n d m a t e r i a l s a f e t y d a t a s h e e t b e f o r e u s i n g t h e o v e n c l e a n e r. C a u s e s s e v e r e b u r n s . D o n o t g e t i n e y e s , o n s k i n , o r o n c [...]

Cleaning and Maintenance 1 2 4 . A UTO C L E A N ™ AUTOMA TIC CLEANING PROGRAM Remove all food scraps and residue from the o v e n d r a i n . Remove shelves, side racks and pans and wash separately. W ith the oven power on PRESS THE CHEF FUNCTION KEY . Rotate the adjustment knob until the AutoClean symbol is highlighted in the display. PRESS THE[...]

Cleaning and Maintenance 1 2 5 . A UTO C L E A N ™ AUTOMA TIC CLEANING PROGRAM (CONTINUED) F O R C E D R I N S I N G M O D E : If the cleaning cycle is stopped during cleaning, the u nit will immediately go into a Forced Rinsing mode for 5 minutes. If power is lost or the unit is tur ned off during cleaning, the unit will go into a Forced Rinsing[...]

Cleaning and Maintenance 1 2 6 . A U T O C L E A N ™ A U T O M A T I C C L E A N I N G P R O G R A M R emove all food scraps and residue from the o v e n d r a i n . Remove shelves, side racks and pans and wash separately. W ith the oven power ON. Rotate the Cooking Mode dial to the Cleaning m o d e . “CLN” will appear in the display. After 1[...]

Cleaning and Maintenance 1 2 7 . ELECTRIC MODELS Cleaning and Maintenance DECALCIFICA TION O N B O I L E R E Q U I P P E D M O D E L S using ScaleFr ee™ or Distilled White Vinegar S c a l e F r e e ™ Descaling Compound is an acid-based descaler combined with a proprietary chelating agent that is effective in dissolving and removing c arbonate, [...]

Cleaning and Maintenance 1 2 8 . ALLOW THE UNIT TO PREHEA T FOR 30 MINUTES. A f t e r a p e r i o d o f 3 0 m i n u t e s — PRESS THE ON/OFF POWER KEY TO THE OFF POSITION. 6 . Open the oven door . U S I N G H A N D P R O T E C T I O N , rotate the Steam Generator Drain Cap 햸 u n t i l water begins to flow from the four holes in the cap. In appr[...]

Cleaning and Maintenance Cleaning and Maintenance 1 2 9 . DECALCIFICA TION O N B O I L E R E Q U I P P E D M O D E L S using ScaleFr ee™ or Distilled White Vinegar ScaleFree™ Descaling Compound is an acid-based descaler combined with a proprietary chelating agent that is effective in dissolving and removing carbonate, lime-scale and iron scale [...]

Cleaning and Maintenance 1 3 0 . ALLOW THE UNIT TO PREHEA T FOR 30 MINUTES. A f t e r a p e r i o d o f 3 0 m i n u t e s — TURN THE SELECTION KNOB TO THE OFF POSITION. 6 . Open the oven door . USING HAND PROTECTION , r o t a t e t h e S t e a m G e n e r a t o r D r a i n C a p 햸 until water begins to flow from the four holes in the cap. In ap[...]

131. Flushing the electric Combither m steam generator on a daily basis helps to prolong the life of the steam g enerator heating elements and helps prevent the necessity of service requirements. The control provides this feature as an automatic function when the oven ON / OFF power key is pressed to the ON position at the start of each working day[...]

#630 • 03/08 W164 N9221 W ater Street ● P . O . B o x 4 5 0 ● Menomonee Falls, Wisconsin 53052-0450 ● U . S . A . PHONE: (262)251-3800 (800)558-8744 U . S . A . / C A N A DA ● F AX: (262)251-7067 (800)329-8744 U . S . A . ● www.alto-shaam.com P R I N T E D I N U . S . A . P R I C E : U . S . $ 2 5 . 0 0[...]