Combination Oven-Steamer - Garland

Operator’s Manual
Use and Care Instructions
CONVOTHERM BY CLEVELAND
COMBINATION OVEN-STEAMERS
1333 East 179th Street
Cleveland, Ohio 44110
Phone: (216) 481-4900
Fax: (216) 481 3782
www.clevelandrange.com
Part No. COMBI-OPM REV. A, 8/05
FOR YOUR SAFETY
Do not store or use gasoline or
other flammable vapors or liquids
in the vicinity of this or any other
appliance.
WARNING
WARNING
Improper installation, adjustment, alteration,
service or maintenance can cause property
damage, injury or death. Read the
installation, operating and maintenance
instructions thoroughly before installing or
servicing this equipment.
Disconnect power before
servicing.
IMPORTANT
IT IS IMPORTANT TO POST INSTRUCTIONS WHICH ARE TO BE FOLLOWED
IN THE EVENT THE USER SMELLS GAS. THESE INSTRUCTIONS MUST BE
DISPLAYED IN A PROMINENT LOCATION, AND MUST BE FULLY
UNDERSTOOD BY ALL USERS OF THIS EQUIPMENT. THIS INFORMATION
SHOULD BE OBTAINED FROM YOUR LOCAL GAS SUPPLIER.
ALL SERVICE MUST BE PERFORMED BY A QUALIFIED
CLEVELAND RANGE AUTHORIZED TECHNICIAN.
WARNING
Do not connect Combi steamer-oven drain connection to any drain material
that cannot sustain 140o Fahrenheit.
This Operation Manual is a part of your new Cleveland Range combination oven
steamer. You must keep and maintain it for the entire life span of your Combi and
pass it on to the next owner of the unit.
RETAIN THIS MANUAL FOR REFERENCE
KEEP IT WHERE YOU CAN USE IT
This manual may be subject to new technical developments, modifications, and unforeseen errors.
DO NOT OPERATE OR ATTEMPT TO OPERATE THIS APPLIANCE OR ANY ACCESSORIES WITHOUT
READING COMPLETELY AND FULLY UNDERSTANDING THIS MANUAL
Cleveland STATEMENT OF POLICIES
LIMITED WARRANTY
CLEVELAND RANGE products are warranted to the original purchaser to be free from defects in materials and workmanship
under normal use and service for the standard warranty period of one year from date of installation or 18 months from date of
shipment, which ever comes first.
CLEVELAND RANGE agrees to repair or replace, at its option, f.o.b. factory, any part which proves to be defective due to
defects in material or workmanship during the warranty period, providing the equipment has been unaltered, and has been
PROPERLY INSTALLED, MAINTAINED, AND OPERATED IN ACCORDANCE WITH THE CLEVELAND RANGE OWNER’S
MANUAL.
CLEVELAND RANGE agrees to pay any FACTORY AUTHORIZED EQUIPMENT SERVICE AGENCY (within the continental
United States, and Hawaii) for reasonable labor required to repair or replace, at our option, f.o.b. factory, any part which proves
to be defective due to defects in material or workmanship, during the labor warranty period. This warranty includes travel time
not to exceed two hours and mileage not to exceed 50 miles (100 miles round-trip), BUT DOES NOT INCLUDE POST STARTUP, TIGHTENING LOOSE FITTINGS, MINOR ADJUSTMENTS, MAINTENANCE, CLEANING OR DESCALING.
The standard labor warranty allows factory payment of reasonable labor required to repair or replace such defective parts.
Cleveland Range will not reimburse the expense of labor required for the repair or replacement of parts after the standard
warranty period, unless an Extended Labor Warranty Contract has been purchased to cover the equipment for the balance of the
warranty period from the date of equipment installation, start-up, or demonstration.
PROPER INSTALLATION IS THE RESPONSIBILITY OF THE DEALER, THE OWNER-USER, OR INSTALLING
CONTRACTOR, AND IS NOT COVERED BY THIS WARRANTY. Many local codes exist, and it is the responsibility of the
owner and installer to comply with these codes. Cleveland Range equipment is built to comply with applicable standards for
manufacturers, including UL, ANSI, NSF, ASME/Ntl. Bd., CSA, and others.
BOILER (Steam Generator) MAINTENANCE IS THE RESPONSIBILITY OF THE OWNER-USER AND IS NOT COVERED BY
THIS WARRANTY. The use of good quality feed water is the responsibility of the Owner-User (see Water Quality
Recommendations below). THE USE OF POOR QUALITY FEED WATER WILL VOID EQUIPMENT WARRANTIES. Boiler
maintenance supplies, including boiler hand hole gaskets, are not warranted beyond the first 90 days after the date the
equipment is placed into service. Preventive maintenance records must be available showing descaling per applicable
Cleveland Operator Manual for Boiler Proration Program considerations.
WATER QUALITY RECOMMENDATIONS
TOTAL DISSOLVED SOLIDS
less than
60 parts per million
TOTAL ALKALINITY
less than
20 parts per million
SILICA
less than
13 parts per million
CHLORIDE
less than
30 parts per million
pH FACTOR
greater than 7.5
The foregoing shall constitute the sole and exclusive remedy of original purchaser and the full liability of Cleveland Range for
any breach of warranty. THE FOREGOING IS EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES, WHETHER
WRITTEN, ORAL, OR IMPLIED, INCLUDING ANY WARRANTY OF PERFORMANCE, MERCHANTABILITY, OR FITNESS
FOR PURPOSE, AND SUPERSEDES AND EXCLUDES ANY ORAL WARRANTIES OR REPRESENTATIONS, OR WRITTEN
WARRANTIES OR REPRESENTATIONS, NOT EXPRESSLY DESIGNATED IN WRITING AS A “WARRANTY” OR
“GUARANTEE” OF CLEVELAND RANGE MADE OR IMPLIED IN ANY MANUAL, LITERATURE, ADVERTISING BROCHURE
OR OTHER MATERIALS.
CLEVELAND RANGE’S liability on any claim of any kind, including negligence, with respect to the goods or services covered
hereunder, shall in no case exceed the price of the goods or services, or part thereof, which gives rise to the claim. IN NO
EVENT SHALL CLEVELAND RANGE BE LIABLE FOR SPECIAL, INCIDENTAL, OR CONSEQUENTIAL DAMAGES, OR ANY
DAMAGES IN THE NATURE OF PENALTIES.
Free Start-Up Program
Get the most from your Cleveland Range equipment
with Cleveland Range’s “Free Start-Up.”
Performance Check-Out: Contact your Cleveland Range maintenance and
repair center for your Performance Check-Out before starting your new
Convotherm by Cleveland Combination Oven-Steamer. The Performance
Check-Out includes: inspection of installation, review of cleaning and
maintenance instructions, and start of warranty protection.
Equipment Demonstration: After your Performance Check-Out, contact your
Cleveland Range sales representative for your free demonstration of proper
operation, optimal use, and correct care of your new equipment.
Use and Care Video: After your Equipment Demonstration, your sales
representative will present and explain your free copy of the Cleveland Range
Use and Care Video. (Combi video release expected in September 2005.)
Consult your Customer Service Directory or call Cleveland Range at 216-4814900 to begin your free Start-Up Program.
Your “Combi” in Action
You can cook a variety of foods in your Convotherm by Cleveland Combination
Oven-Steamer, or “Combi,” using hot air, steam, and Combi hot air and
superheated steam.
Your Combi is extremely versatile and can cook sous-vide as well as steam,
blanch, poach, stew, boil, roast, braise, bake, grill, “fry,” gratinate, rethermalize
and defrost.
Just place food in containers or on wire racks, select the cooking mode, and time, or
core temperature and start cooking with your Combi.
NOTICE: Cleveland Range Convotherm by Cleveland Combi Oven-Steamers
(Combis) are intended for commercial use only.
NOTICE: The ambient temperature must be between 40°F and 95°F.
TABLE OF CONTENTS
Safety instructions
1
Convotherm by Cleveland Combi Oven-Steamers
13
Operating Elements and their Functions
Tables & Tips for Cooking with the Combi
16
Steaming, Combi Hot Air and Steam, Hot Air, Retherm
Measuring Core Temperature, Convotherm by Cleveland Cookbook
Cooking charts:
Vegetables and side orders
Fish and crustaceans
Meat and sausage products
Game and poultry
Baked items and desserts
Cooking with Convotherm by Cleveland
43
Steaming, Combi Hot Air and Superheated Steam, Hot Air, Retherm,
Measuring Core Temperature, Delta-T Cooking,
Cook&Hold, Extra functions
CONVOTHERM by Cleveland Cookbook
61
Working with Recipes, Working with the Cookbook,
Editing Recipes, Working with Press & Go (symbol)
Maintenance and Cleaning
69
Rinsing Steam Generators, Semi-Automatic Cleaning,
Automatic Cleaning
Setup
79
Signal Tone, Volume, Time, Date, Order of Cookbook,
Default Settings, Memory Settings, Temperature
Display, Network Address, Language
?
What to do if ...
Troubleshooting, Emergency Operation
83
Safety
CAUTION
WARNING
Hot Air, Steam, and Condensate Steam will cause burns and scalds.
When opening Combi doors: ALWAYS stand to the hinge side and back from the
Combi doors. Open Combi doors to the “airing” position, and wait for the steam
and heat to dissipate before carefully opening the door.
DO NOT lean into the Oven Compartment.
DO NOT breathe steam, hot air, or condensate.
WARNING
The Oven Compartment and Contents (food, pans, racks, etc.)
are HOT. Use caution, and wear DRY heatproof oven mitts when
loading, unloading, or reaching into the oven compartment.
DANGER
Do not place containers with liquid contents or contents that become
liquid on oven racks higher than you can see into the containers.
1
Safety
DANGER
The Preheat Bridge and Oven Compartment can be HOT.
• Use caution when placing the Preheat Bridge in the
Oven Compartment
• Use caution when removing the Preheat Bridge from
the Oven Compartment.
• Handle with DRY heatproof gloves or mitts.
• DO NOT lean into the Oven Compartment
• DO NOT breathe steam, hot air, or superheated steam
CAUTION
WARNING
Always lock the transport trolley correctly.
The transport trolley can be HOT.
The transport trolley can be unstable and can tip.
Load the transport trolley from the bottom up.
Use caution when:
• Loading Racks, Shelves, and Trolleys
• Placing the Transport Trolley into, or removing it
from the oven Compartment.
• Putting on or removing the Thermal Cover.
• Moving the Transport Trolley.
2
Safety
A. GENERAL SAFETY GUIDELINES FOR INSTALLERS, USERS, AND SERVICE TECHNICIANS
1. Read, understand, and follow the instructions, and heed and obey the warnings of the
Installation Manual and Operators Manual, and the labels on the Combi, accessories, and
supporting products.
2. Improper installation, maintenance, cleaning, or modifications to the Combi can lead to injury
or death, and equipment and property damage.
3. Do NOT use anything but hands to operate the switches and controls on the Combi
4. Before each use of the Combi, inspect the cooking compartment for drain and screen
blockage.
5. Before each use of the Combi, Inspect the door glass, door gasket assembly, shelves, racks,
and accessories for proper installation and cleanliness.
6. Allow only qualified Cleveland Range authorized service representatives to service the
Combi.
7. Use only Cleveland Range, LLC factory authorized repair parts.
8. Periodically inspect the flue for signs of sooting or blockage. If any improper operation or
malfunction of the burner system is suspected: shut down the Combi immediately and contact
your qualified Cleveland Range authorized service representative to inspect and repair the
Combi at once.
9. STEAM – To help avoid steam burns:
a. Remember at all times that steam can cause severe burns.
b. Do not reach into the Combi without wearing DRY heatproof gloves. Wet or damp gloves
can conduct heat and may cause burns when touching hot items.
c.
Stand back and to the hinge side of the door.
d. Open the Combi door by turning the handle to the horizontal (“airing”) position.
e. Wait for the steam and condensate to clear.
f.
Stand back and to the hinge side of the door and slowly open the door.
g. Wear DRY heatproof gloves or mitts.
h. Note: Cooking is interrupted whenever the door is opened.
10. Never breathe steam, condensate, or hot air.
11. HEAT – The Combi, cooking containers, shelves, and inner door and anything else inside the
cooking compartment are HOT, as are many of the component parts. Wear DRY heatproof
gloves or mitts.
12. EXHAUST VENTS – The top of the Combi, and the gas and steam exhaust vents are very
hot during operation and remain hot for some time.
• Never breathe gas or steam from the exhaust vents.
• Use extreme caution when working on or near the exhaust vents, surrounding area and
component parts.
13. SCALDS – Do not place containers with liquid contents or contents that become liquid on
oven racks higher than you can see into the containers.
3
Safety
14. SCALDS – Cover containers (individual or on trolleys) containing hot or hot liquid items to
help prevent spills during transport.
15. GREASE SPATTER – Hot grease will spatter and cause burns if sprayed with water. Locate
fryers and similar appliances outside the range of the Combi hand shower.
16. ELECTRIC SHOCK – Use the hand shower only on the inside of the oven. Use of the hand
shower, hoses, power cleaners, or pressure washers on the outside of the Combi can cause
electric shock and / or damage electrical and electronic components.
17. CLEANING AND DAILY MAINTENANCE – Wait for the Combi to cool before cleaning and
performing daily maintenance.
18. CLEANING AND DAILY MAINTENANCE – Do NOT spray water in a hot cooking
compartment.
19. CLEANING AND DAILY MAINTENANCE – Do not use hoses, power cleaners or pressure
washers, or harsh or abrasive cleaning agents inside OR outside the cooking compartment.
20. CLEANING AGENTS – Use only genuine Convotherm by Cleveland and Cleveland Range
cleaning and descaling products.
21. CLEANING AGENTS – Follow the instructions and heed and obey the warnings on the
labels.
22. CLEANING AGENTS – Products other than genuine Convotherm by Cleveland and
Cleveland Range cleaning and descaling products can damage the Combi, cause injury, or
present heath hazards.
23. Wear BOOTS appropriate to the work area to help protect feet, and to help prevent slips and
falls.
24. Use non-slip, draining, anti-fatigue FLOOR MATS (not included) rated for use in wet, greasy,
and dry work areas to help prevent slipping and / or falling injuries.
•
Obtain the best mats for your needs from your local supplier.
B. Safety Training and Operator’s Training
1. To help avoid injuries, accidents and damage to the Combi Oven-Steamer, the owner /
operator must instruct and train employees on a regular basis.
2. The appliance may only be used by trained employees.
3. Regular safety training for the operating staff is very important.
4. Convotherm by Cleveland Combi Oven-Steamers are intended for commercial use only.
C. NEVER!
1. Combis must never be operated in a toxic atmosphere, or in an area at risk of explosion.
2. Combi must never be started or operated at a temperature lower than 40°F, including after
transport, or storage outside, or in an unheated area.
3. The Combi must never be operated outside.
4
Safety
4. Combis must never be used to cook foodstuffs in sealed containers not designed for this
purpose. (Combis are excellent for “purpose built” containers such as sous vide
packages.)
5. Combis must never be used to heat flammable items such as oils, fats, cloths, or similar
items.
6. Combis must never be used to heat non-food items (except suitable appliance
accessories).
D. Gas Supply and Electricity Supply
1. The installer / owner is responsible for furnishing and installing gas supply lines, valves,
regulators, and accessories (Gas Combis.)
2. The installer / owner is responsible for furnishing all electrical lines and accessories.
3. When installing gas and / or electric supply lines and accessories, observe the following:
a. The gas supply type must match the type of gas specified on the rating plate. (Gas
Combis.)
b. The electricity supply must match all electrical and wiring requirements specified on the rating
plate.
c.
For further information regarding gas and electricity supply: refer to the Installation
Manual.
d. For gas Combis: Obtain and post gas leak procedure instructions in a prominent
location. These instructions may be obtained from your gas supplier.
4. The installation of this Combi must conform with:
a. The Basic Plumbing Code of the Building Officials and Code Administrators International, Inc.
(BOCA)
b. The National Fuel Gas Code, ANSI Z223.1 / NFPA 54 (latest edition) or the Natural Gas
and Propane Installation Code CSA B1 49.1 as applicable. (Gas Combis).
c.
The National Electrical Code, ANSI/NFPA 70 (latest edition) or the Canadian Electrical
Code, CSA C22.2 as applicable.
d. The Food Service Sanitation Manual of the Food and Drug Administration (FDA).
e. All applicable state and local laws, codes, and regulations.
f.
If any pressure testing is required: The Combi must be isolated from the gas supply
system during any pressure testing as follows:
•
HIGH PRESSURE TESTING: The COMBI and its main manual shut-off valve
must be disconnected from the gas supply piping system during any pressure
testing of that system at test pressures in excess of 14” Water Column (1/2 psi or
3.45kPa). Leak test all joints and fittings with soap and water solution after
reconnecting gas supply
•
LOW PRESSURE TESTING: The COMBI must be isolated from the gas supply
piping system by closing its main manual shut-off valve during any pressure
testing of the gas supply piping system at test pressures equal to or less than 14”
water column (1/2 psi or 3.45kPa) Leak test all joints and fittings with soap and
water solution after opening the main manual shut-off valve.
5
Safety
DANGER
FIRE OR EXPLOSION HAZARD
LEAKING GAS CAN CAUSE FIRE OR EXPLOSION. INJURY, DEATH,
OR PROPERTY DAMAGE WILL RESULT.
If the operator smells gas, or suspects there is a gas leak, immediately
refer to the posted gas leak instructions.
The posted instructions are provided by the local gas supplier, and
supersede any other instructions.
Observe the following precautions in addition to the posted instructions:
• Do not light or start any appliance.
• Do not touch any electrical switch.
• Do not use any phone in the building.
• Immediately call the gas supplier from a phone away from the building.
• Follow the gas supplier’s instructions.
• If the gas supplier cannot be reached, call the fire department.
DANGER
Use extreme caution during testing or service with the access covers removed.
Death, severe electrical shock, or equipment damage can result from touching
any component inside a Combi when the main external power switch is in the
ON position.
DANGER
Do NOT attempt to operate a Combi during a power failure!
In the event of a power failure: turn OFF the Main External Power
Switch and the Control Power Service Disconnect Switch.
If the power failure is prolonged: turn OFF the gas and water supplies.
When power is restored: restart a Combi with the Startup Procedure.
6
Safety
E. Damage to or Malfunction of the Door
1. If the glass door panels are nicked, scratched, or cracked: remove the Combi from service
and replace the glass immediately. Otherwise, the glass panels may shatter during
operation.
2. The Combi Oven-Steamer can only work with a functioning magnetic door switch. If a
malfunction occurs, immediately contact your qualified Cleveland Range authorized
service representative.
F. All Combis
1. To help your CONVOTHERM by Cleveland Combi Oven-Steamer remain in good working
order, it must be serviced regularly by a qualified Cleveland Range authorized service
representative.
2. Keep the disappearing door guide rails clean.
3. Lubricate the disappearing door guide rails regularly with food-grade grease and a soft, lint-free
cloth.
4. Check regularly to ensure that the screws and hinges of the disappearing doors are firmly in
place and operating properly.
5. When not using the Combi for extended periods, shut off the water, gas and electricity
supplies to the Combi Oven-Steamer.
6. Do not place or store anything on top of or underneath the Combi
7. The exhaust vent area and the top of the Combi are hot.
8. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.
9. Do not block or obstruct the area beneath the gas Combi with objects of any kind.
10. Use the gas Combi Oven-Steamer in a draft-free and well vented environment.
11. Proper air supply for combustion and ventilation is REQUIRED for and CRITICAL to safe,
efficient operation of a Combi.
12. Make sure the air vents of the Combi are not blocked.
G. Cleaning
1. Use the hand shower only inside the oven chamber.
2. Never use the hand shower, hose, pressure washer or similar device on the outside of the
Combi.
3. Never spray the air intakes or outlets of the Combi.
4. Clean and maintain the Combi Oven-Steamer only when the Combi is cold.
5. Do not spray water into a hot oven chamber.
6. Regular cleaning of the Combi Oven-Steamer after use, inside and out, will help
guarantee many years of satisfaction from your CONVOTHERM by Cleveland Combi
Oven-Steamers.
7. Use only genuine Convotherm by Cleveland and Cleveland Range cleaning and descaling
products. Follow the instructions and heed and obey the warnings on the labels. Other
products can damage the Combi, cause injury, or present heath hazards.
8. Never use irritant, acidic, or highly alkaline cleaners, or abrasive agents.
9. Damage caused as a result of improper cleaning will invalidate any warranty claims.
10. Do not use hoses, pressure washers, high-pressure cleaners, or water jets to clean your
Combi Oven-Steamer.
7
Safety
H. Before Switching On
1. Turn ON the exhaust hood before starting the Combi
2. Lock the Suction Plate into place top and bottom.
3. Never reach behind the Suction Plate during operation.
4. Never manually stop the fans.
5. Lock the Engaging Frame or the Shelf Rack into place.
6. If the Combi has been delivered when the outside temperature is below 40° F then wait for
the Combi to warm up to room temperature (about 72° F) before operating.
7. If the Combi has been delivered when the outside temperature is below 32° F then the
cooking compartment high limit safety thermostat will be tripped.
a. The cooking compartment high limit safety thermostat must be reset a qualified
Cleveland Range authorized service technician.
b. Wait for the Combi to warm up to room temperature (about 72°F) before operating.
8. If the Combi has been delivered when the outside temperature is below 23° F then the
steam generator high limit safety thermostat will be tripped.
a. The boiler high limit safety thermostat must be reset by a qualified Cleveland Range
authorized service technician.
b. Wait for the Combi to warm up to room temperature (about 72°F) before operating.
9. Remove the plastic cover from the tip of the Temperature Probe before starting the Combi.
10. In case of an “E...” error message, refer to the chapter “What to do if...”
I. Before Startup for Use
Note: If the COMBI has been delivered when the outside temperature is below 40° F then
wait for the COMBI to warm up to room temperature (about 72° F) before operating.
Note: If the COMBI has been delivered when the outside temperature is below 32° F then the
cooking compartment high limit safety thermostat will be tripped. The cooking compartment
high limit safety thermostat must be reset a qualified Cleveland Range authorized service
technician. Wait for the COMBI to warm up to room temperature (about 72°F) before
operating.
Note: If the COMBI has been delivered when the outside temperature is below 23° F then the
steam generator high limit safety thermostat will be tripped. The steam generator high limit
safety thermostat must be reset by a qualified Cleveland Range authorized service
technician. Wait for the COMBI to warm up to room temperature (about 72°F) before
operating.
Note: Remove the plastic cover from the tip(s) of the Temperature Probe before starting the Combi.
8
Safety
1. After initial installation, check:
a. Suction Plate (Hinged Fan Guard) for both swing and latch action.
b. Hinged Removable Pan Racks for remove, replace, and latch action.
c.
Universal Rack for correct installation.
d. Loading Trolley for proper roll in and out action (floor models only).
e. Pre-heat Bridge for correct fit (floor models only).
f.
Descaling port cap is on and properly tightened.
g. Test Water Supply Lines
1) Check all connections for proper tightness.
2) Remove the side panel of the Combi to inspect water connections inside the
Combi.
3) Open the water supply valves.
4) Check all lines and connections for leaks, both inside and outside the Combi.
5) If Startup and Checkout will be performed next, leave side panel off; otherwise,
replace the side panel and secure it to the Combi.
h. Test Gas Supply Lines
1) Check all connections for proper tightness.
2) Remove the side panel of the Combi to inspect water connections inside the Combi.
3) Open the gas supply valve.
4) Check all lines and connections for leaks with a soap and water solution.
5) If Startup and Checkout will be performed next, leave side panel off; otherwise,
replace the side panel and secure it to the Combi.
2. Turn ON the exhaust hood.
3. Turn ON the water supply valve(s).
4. Turn ON the gas supply valve(s).
5. Turn ON the Main External Power Switch.
6. Turn ON the Control Panel Service Disconnect Switch (Fig. 6-2).
7. Turn ON the COMBI with the ON / OFF key
9
.
Safety
J. Startup Procedure (Lighting Instructions)
1. Turn ON the exhaust hood.
2. Turn ON the water supply valve(s).
3. Turn ON the gas supply valve(s).
4. Turn ON the Main External Power Switch.
5. Turn ON the Control Panel Service Disconnect Switch (Fig. 6-2).
6. Turn ON the COMBI with the ON / OFF key
.
K. Shutdown Procedure (Shutdown Instructions)
.
a.
Turn OFF the COMBI with the ON / OFF key
b.
Turn OFF the Control Panel Service Disconnect Switch (Fig. 6-2).
c.
Turn OFF the Main External Power Switch.
d.
Turn OFF the gas supply valve(s).
e.
Turn OFF the water supply valve(s).
f.
Turn OFF the exhaust hood.
M. Risk of Burns!
1. When loading or removing dishes:
a. Food containers, grills, the tray trolley, and on the inner side of the door are HOT.
b. Wear DRY heatproof gloves or mitts.
2. During operation the temperature of the glass panel in the door and the outer casing can
rise above 140°F.
N. Risk of Scalds!
1. Do not place containers with liquid contents or contents that become liquid on oven racks
higher than you can see into the containers.
2. Cover containers (individual or on trolleys) containing hot or hot liquid items to help
prevent spills during transport.
3. Observe and heed and obey and obey and obey the additional warnings and warning
labels posted on the Combi, trolley, and accessories.
10
Safety
O. Maximum Combined Weight of Food and Containers or Accessories:
Model Number
Maximum Total Weight
Maximum Per Shelf
6.10
66 lbs
Max. 33 lbs per shelf
6.20
132 lbs
Max. 33 lbs per shelf
10.10
110 lbs
Max. 33 lbs per shelf
10.20
220 lbs
Max. 33 lbs per shelf
12.20
265 lbs
Max. 33 lbs per shelf
20.10
220 lbs
Max. 33 lbs per shelf
20.20
397 lbs
Max. 33 lbs per shelf
P. Fixing and Swiveling the Engaging Frame for Tabletop Model
1. To Swivel: release upper and lower springs.
2. To Disconnect: push pivoted engaging frame upwards and lift out.
3. Make sure that the runners do not become bent; otherwise grills, metal plates and
containers will no longer be safely supported.
Q. Working with the Shelf Rack / Transport Trolley and Loading Trolley
1. Tip Hazard! Do not load the Trolley so it is top-heavy! It may tip over!
2. Set the Foot Brake before loading the Trolley.
3. Load the Trolley from the bottom up.
4. Always close the Pan Lock.
5. Set the Foot Brake when loading or unloading dishes onto or from the Trolley.
6. Use the Trolley Handle to push the Transport Trolley into the oven chamber.
7. Push the Shelf Rack Trolley or Transport Trolley to the Stop Position in the oven
chamber and set the Foot Brake.
8. Use the Trolley Handle to pull the Transport Trolley out of the oven chamber.
9. During cooking, remove the Trolley Handle and hang it on the left side of the Combi.
10. Empty the removable condensate water tray at the bottom of the Transport Trolley often
to reduce the danger of slipping caused by overflowing water, drippings, etc.
11. Snap the Shelf Rack into the Transport Locking Device when transporting the Shelf Rack
with the Transport Trolley.
11
Safety
12. Avoid transporting the Loading Trolley, Plated Banquet Trolley, Transport Trolley, and
caster mounted Combi Oven-Steamers on slopes or uneven surfaces.
13. If such is unavoidable then use extreme caution and every possible safety measure.
R. Working with the Banquet System (optional feature with tabletop models)
1. Remove the Engaging Frame.
2. Place the roll in frame on the base of the appliance.
3. Insert the Shelf Rack.
S. Working with the Core Temperature Sensor
1. The Core Temperature Sensor may be HOT! Wear dry, heatproof gloves or mitts to
handle it.
2. The core temperature sensor is a precision measuring device. Handle with care.
3. Hang the Sensor correctly in its rack when not in use.
4. Do not allow the sensor to hang out of the oven.
5. Do not prick yourself or others with the sensor tip(s).
6. Remove the Sensor from the food before removing dishes from the oven,
T. Cleaning
1. When cleaning, wear suitable protective clothing and equipment.
2. After cleaning, leave the door handle in the Open (horizontal) position.
U. Descaling
1. Always wear suitable protective clothing including appropriate gloves, and safety glasses.
2. Read, understand, heed and obey and obey and obey, and follow all directions on the descaler
label, MSDS, and related documents
3. Never operate the Combi Oven-Steamer when a descaler has been applied or while
descaling.
4. Descale only when the Combi is cold.
5. Immediately wipe up any leaked or spilled descaling fluid.
12
Convotherm by Cleveland Combi Oven-Steamers
WARNING
PRODUCT VIEWS
1. Control Panel
2. Disappearing Door with Double
Glass Panel
3. Door Handle
• Vertical: closed.
• Horizontal: open.
• To open the Combi door turn the
handle to the horizontal (airing)
position.
4. Combi Supports
Adjustable height legs.
5. Hand Shower
Adjustable flow.
Convenient hanger.
6. Shut-off Valve
Close when the Hand Shower
is not in use.
7. Low-Pressure Failsafe Device
8. Infeed Assist Mechanism (floor
models)
9. Rating Plate
Contains the following information:
• Power Consumption.
• Gas Type (gas models).
• Voltage.
• Number of Phases.
• Frequency.
• Model Number.
• Serial Number.
10. Door Drip Tray (Behind Door)
Built-in, self-emptying.
11. Door Switch
12. Oven light
Anything in the path of the door will be crushed.
KEEP HANDS CLEAR!
CAUTION
HOT!
6
7
5
2
1
12
3
11
9
10
4
Oven stand:
Always set up
tabletop
appliances on
an oven stand
or work table
(minimum
height 24.4”).
CAUTION
6
HOT!
7
5
2
1
11
12
3
9
4
13
8
Convotherm by Cleveland Combi Oven-Steamers
Figure 1-4
Control Panel
Control Panel
ON/OFF (1).
• When unit is turned ON:
– Self-diagnosis is performed.
– Oven light turns on.
– Steam generator fills and heats
(OEB and OGB models).
“Steam” cooking mode (2).
• Oven temperature is continuously
variable between 86°F and
248°F.
“Combi Hot Air and Superheated
Steam” cooking mode (3).
• Oven temperature is continuously
variable between 212°F and 482°F.
“Hot Air” cooking mode (4).
• Oven temperature is continuously
variable between 86°F and 482°F.
“Retherm” cooking mode (5).
• Oven temperature is continuously
variable between 248°F and 320°F.
Start/Stop (6).
• Start cooking modes, cooking ideas,
and recipes from the Cookbook.
• Stop:
• Stops the cooking activity.
• The Signal Tone sounds to
confirm interruption of cooking
activity.
• Escape or Exit Smart Key
functions
Cookbook (7).
• Call up, exit cookbook.
• View a list of stored recipes in the
display.
Smart Key (8).
• Set Extra Functions.
• Set-Up the Combi.
• Enter Sub-Menus.
Write/Edit (9).
• Create, change, copy, and
delete Recipes.
14
Convotherm by Cleveland Combi Oven-Steamers
Function and Operation Icons (10-16)
Core Temperature (20).
• Light up when function or activity is
engaged:
• Set the nominal core temperature.
Reduced Power (10).
• See the actual or nominal core
temperature.
Burner or Electric Heating ON
(11).
• See the actual core temperature
during cooking time mode.
Reduced Fan Speed (12 ).
Paging / Scrolling left or right
(21/22).
Cooking Mode Engaged (13).
• Page / Scroll one step forwards or
back in programming mode.
Button Lock (14).
Crisp & Tasty (demoisturizing)
Engaged (15).
D
Selector Dial (23).
6019002_00
• Set:
Program Protection (16).
• Oven temperature.
• Cooking time.
Display (17).
• Display in normal mode:
• Date.
• Time.
• Oven Temperature.
• Cooking Time
• Core Probe Temperature.
• Display in programming mode:
• Clear text.
• Memory.
• Symbols.
• Core temperature.
• Program name.
• Program number.
• Select Smart Key functions and
editing functions as well as recipes
in Cookbook.
Press & Go (symbol) (24).
• Start saved recipes with one key.
• LED below key lights up when
corresponding recipe is started.
Oven temperature (18).
• Set the nominal oven temperature.
Notes:
• View the actual or nominal oven
temperature.
•
Magnetic door switch
If the oven door is opened during a
program, the magnetic door switch
automatically interrupts the cooking
program. The timer stops. After
closing the oven door, the Combi
automatically continues the cooking
program. If the oven door is opened
when the buzzer sounds at the end
of a program, it will automatically
switch off.
•
Operate controls with hands only!
Cooking time (19).
•
Set the cooking time from 1 minute
to 9 hours, 59 minutes.
•
Set Continuous Mode
1. At 9:59 or 0:01, release the
Selector Dial.
2. Turn the Selector Dial again to
the left or right.
•
See the actual or nominal cooking time.
•
See elapsed cooking time when
using Core Temperature mode.
•
Pre-Set start time.
15
Tables & Tips for Cooking with the Combi
CAUTION
Dripping fat and fat residues can cause burns.
NOTICE
After roasting fatty foods, clean the interior of the
oven thoroughly. Otherwise, smoke may develop
during subsequent cooking.
CAUTION
Insert pans and accessories INSIDE the U-Shaped racks.
Pans and accessories placed on top of the U-Shaped racks, or with
one edge inside and the other on top can tip and spill.
Recommendations:
•
Pre-heating: Use the automatic pre-heating program under the Smart Key.
•
Crisp & Tasty (demoisturizing): Breaded products attain an even, crispy finish.
•
•
Convotherm by Cleveland Wire Basket: Cook from all sides with NO added fat.
Convotherm by Cleveland Chicken Grill Rack: Cooks chickens quickly with NO added fat.
CAUTION
WARNING
Hot Air, Steam, and Superheated Steam will cause burns and scalds.
When opening Combi doors: always stand to the hinge side and back from the Combi
doors. Open Combi doors to the “airing” position, and wait for the steam and heat to
dissipate before carefully opening the door.
DO NOT lean into the Oven Compartment.
DO NOT breathe steam, hot air, or superheated steam
16
Tables & Tips for Cooking with the Combi
WARNING
The Oven Compartment and Contents (food, pans, racks, etc.)
are HOT. Use caution, and wear DRY heatproof oven mitts when
loading, unloading, or reaching into the oven compartment.
WARNING
CAUTION
Always lock the transport trolley correctly.
The transport trolley can be HOT.
The transport trolley can be unstable.
Use caution when:
• Filling
• Placing the transport trolley into the oven compartment.
• Removing the transport trolley from the oven compartment.
• Putting on or removing the thermal cover.
• Moving the transport trolley.
DANGER
The Preheat Bridge and Oven Compartment can be HOT.
• Use caution when placing the Preheat Bridge in the
Oven Compartment
• Use caution when removing the Preheat Bridge from
the Oven Compartment.
• Handle with DRY heatproof gloves or mitts.
• DO NOT lean into the Oven Compartment
• DO NOT breathe steam, hot air, or superheated steam
17
Tables & Tips for Cooking with the Combi
Steaming
With the “Steam” mode, you can boil, steam, blanch, and poach.
Steaming at 212°F
Some of the benefits of Steaming at 212° F are:
•
Dishes have rich natural color, bite, and intense flavor.
•
Vitamins and Minerals are retained.
•
Flavors are not transferred if different foods are steamed at the same time.
•
Less fat is required.
•
Steam is constantly available so work proceeds quickly and smoothly.
NOTE:
•
Use perforated pans up to 2 1/2” deep. These ensure short cooking times and prevent food
at the bottom of the pan from becoming flattened.
•
Break up lumps of ice in deep-frozen food so that it cooks evenly.
•
When steaming different kinds of food at the same time, observe the cooking times of each
individual food item. See the Tray Timer instructions on page 55.
Recommendations:
•
Vegetables: Place a solid pan under the perforated one to collect the stock for use in other dishes.
•
Long-grain rice: Steam in covered containers. Use 2 parts cold water or cold stock to one part rice.
•
Durum wheat pasta: Use at least 5 parts cold water to one part pasta.
•
Dumplings: Steam on greased metal baking sheets. Uncover immediately after cooking.
For extended output times: keep hot in a water and starch solution.
•
Potatoes may be sprinkled and mixed with fine-grained salt before steaming or soaked in
salt water for 15 minutes.
•
Vegetables: Steam in perforated pans
Asparagus: Cook asparagus in unperforated pans.
•
•
Seasonings: Season and butter vegetables after steaming.
•
Dim Sum: Steam dim sum in a perforated pan lined with Savoy cabbage.
• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks
evenly and without turning
1. Place a catch pan on a wire rack under the meat to catch the drippings.
2. To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the catch pan.
3. Gradually add water.
•
Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.
•
Quick Roast - Place quick roast items on wire racks or baking sheets.
• Do not use deep unperforated containers. These can cause uneven results.
•
Pre-heating - Always pre-heat well for quick roast items.
•
Core Temperature: The best cooking results are achieved with the multi-point sensor.
•
NOTE: Every degree above the required core temperature significantly increases meat shrinkage.
18
Tables & Tips for Cooking with the Combi
Steaming at 86°F to 210°F
Some of the benefits of Steaming at 86°F to 210°F are:
•
Precise temperature control ensures optimum quality and nutrient retention.
•
Reduced shrinkage of meat with optimized flavor, and aroma.
•
Optimum culinary results are achieved for sensitive foodstuffs such as terrines, flans, force,
crème caramel and vegetarian dishes.
•
Perfect for sous-vide cooking.
•
Fan operates for 2 seconds every minute to reduce drying when the oven temperature is set
below 212°F.
•
Fish poached at 185°F retains its protein.
•
Grains swell gently for whole food dishes such as oatmeal, cracked wheat, and farina.
•
Ham and sausage can be boiled. No more burst skins.
NOTE:
•
Sous Vide cooking times are longer than steaming cooking times.
•
Cooking times are longer when steaming at 86°F – 210°F than steaming at 212°F.
•
PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 1020%°F HIGHER than the cooking temperature.
•
Always pre-heat floor models with the trolley or pre-heat bridge in place.
•
SET COOKING TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING
METHODS.
Recommendations:
•
Proof (raise) bread dough at 95°F.
•
Poaching vegetables: The cooking times for vegetables will be longer for poaching than steaming.
Steaming at 214°F to 248°F
Some of the benefits of Steaming at 214° to 248°F are:
•
Steaming at temperatures above 212°F is mainly for pulses, cabbage, and dense root
vegetables such as potatoes, beets, and turnips.
•
Cooking times are reduced by 10 % compared to steaming at 212°F.
19
Tables & Tips for Cooking with the Combi
Combi
Use the Combi mode to cook meat and bakery products.
Some of the benefits of Combi Mode are:
•
Combi Hot Air and Superheated Steam Mode guarantee optimum cooking conditions every
time.
•
The oven climate is matched to the dish and volume being cooked.
•
Humidity values need not be set manually.
•
Food stays moist.
•
The flavor and aroma of dishes are optimized.
•
Foods can be cooked very rapidly with minimum loss of weight.
•
Flavors are not transferred if different foods are cooked at the same time.
•
Bread doughs proof (rise) perfectly.
•
The pores of large roasting items are immediately sealed by the steam.
•
The interior of the oven can be demoisturized (Crisp & Tasty function) to make juicy, crispy,
evenly browned dishes.
NOTE:
•
PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at a 10-20%
HIGHER temperature than the cooking temperature.
•
Always pre-heat floor models with the trolley or pre-heat bridge in place.
•
The higher the oven temperature, the more darkly food browns, but the loss of weight also increases.
•
Browning begins around 248°F.
•
SET COOKING TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING METHODS.
Recommendations:
•
Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks
evenly and without turning.
•
Place a catch pan on a wire rack under the meat to catch the drippings.
•
To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the
catch pan. Gradually add water.
•
Place baking dishes or casseroles on a wire rack for quick and even cooking.
•
Baking: Use the Combi mode for a shiny surface on your baked goods.
•
Braised meat: Place meat in deep containers and add stock.
•
Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils and fats with a
high smoking point give very good results.
•
Oven temperature Select an oven temperature 10-20% LOWER than for traditional
methods.
•
•
Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.
Quick roast - Place quick roast items on wire racks or baking sheets. Do not use deep
unperforated containers. These can lead to uneven results.
20
Tables & Tips for Cooking with the Combi
•
•
Greasing Always grease quick roast items well. This will ensure better conduction of heat.
Use fats and oils with a high smoking point.
Pre-heating - Always pre-heat well for quick roast items.
•
Heat Conduction: Use non-stick or coated baking sheets. This helps heat conduction and
provides a heat reservoir.
•
Grill patterns If you wish to create a grill pattern pre-heat a wire rack or a grill pan.
•
Meat Loss or Shrinkage: The Combi mode considerably reduces meat loss.
•
Core Temperature: The best cooking results are achieved with the multi-point sensor.
•
Every degree above the required core temperature significantly increases meat
shrinkage.
•
Roasting on parchment paper: When roasting, parchment paper provides extremely good
browning, even on the underside.
•
Baking in pastry: Pre-heat the Convotherm Cleveland Combi for perfect pastry-wrapped
items.
21
Tables & Tips for Cooking with the Combi
Hot Air
The “Hot Air” mode is suitable for all roasted, baked, or grilled foods, and gratinating.
Roasting and baking
Some of the benefits of Hot Air Mode:
•
Up to 95% less fat required when compared with standard cooking methods.
•
The interior of the oven can be de-moisturized (Crisp & Tasty function) to make juicy, crispy,
evenly browned dishes.
•
When baking, the Crisp & Tasty function will create a fine crust.
Notes:
•
PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 1020%°F HIGHER than the cooking temperature.
•
Pre-heat floor models with the pre-heat bridge or the trolley in place.
•
Higher temperatures increase browning, but the loss of weight (shrinkage) also increases.
•
SET COOKING TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING
METHODS.
Recommendations:
•
Gratinating: Vegetables and side dishes can be gratinated with the “Hot Air” mode at 446°F
- 482°F in 2 - 5 minutes.
•
Pre-heating: Before baking, pre-heat countertop models for at least 10 to 15 minutes and
floor models at a temperature of 10-20%°F HIGHER than the cooking temperature.
•
Before loading the oven, wait until the fan has stopped. This will avoid loss of heat.
•
Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils, and fats with
a high smoking point give very good results.
•
•
•
•
•
•
Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks
evenly without turning.
•
Place a catch pan on a wire rack under the meat to catch the drippings.
•
To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the
catch pan. Gradually add water.
SET OVEN TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING METHODS.
Seasonings Rub seasoning well into roasting items so that it is not rinsed off.
Quick roast - Place quick roast items on wire racks or baking sheets. Do not use deep
unperforated containers. These can cause uneven results.
Greasing Always grease quick roast items well. This will ensure better conduction of heat.
Use fats and oils with a high smoking point.
Pre-heating - Always pre-heat well for quick roast items.
•
Heat Conduction: Use non-stick or coated baking sheets. This will ensure better conduction
and heat and provides a heat reservoir.
•
Grill patterns If you wish to create a grill pattern pre-heat a wire rack or a grill pan.
•
Braised meat: Place meat in deep containers and add stock.
•
22
Tables & Tips for Cooking with the Combi
•
•
•
Core Temperature: The best cooking results are achieved with the multi-point sensor. Every
degree above the required core temperature significantly increases meat shrinkage.
Roasting on parchment paper: When roasting, parchment paper provides extremely good
browning, even on the underside of a product.
Roasting in pastry: Pre-heat the CONVOTHERM by Cleveland for perfect pastry-wrapped items.
LT Cooking: Cooking at Low Temperatures
(Oven temperatures from 86°F to 212°F)
Dark types of meat are particularly suited to low-temperature cooking.
Some of the benefits of Low Temperature cooking:
•
Meat retains almost all its raw weight, and becomes very tender and juicy.
•
To prevent the surface of foods from drying out, the fan will run for 2 seconds every minute
when below 212°F.
•
This method of cooking prevents crustiness.
NOTE:
•
SET the oven temperature only a few degrees higher than the final core temperature.
•
The higher the oven temperature, the higher the shrinkage of meat.
Recommendations:
Keep prepared dishes warm for up to two hours at an oven temperature of 176°F, with the fan
operating, without drying out the surface.
23
Tables & Tips for Cooking with the Combi
Retherm
This mode allows you to rethermalize prepared dishes on plates or platters in a short time.
NOTE: This Manual uses the term “rethermalize” for reheating cooking containers, and for
“regenerate,” meaning reheating plates or platters
Some of the benefits of Retherm Mode:
•
Rethermalizing, guarantees optimum reheating conditions every time.
•
The oven climate is matched to the dish and volume being reheated.
•
You can create dishes at off-peak times and arrange them on plates or platters.
•
Dishes do not need to be kept hot. This helps prevent loss of quality.
•
Ready-prepared dishes stay moist during rethermalization.
•
Neither puddles of condensation nor dry edges form on the plates.
•
For banquets, you can rethermalize the number of plates you need on demand.
NOTE:
•
Always pre-heat the CONVOTHERM by Cleveland.
•
Preheat floor models with the pre-heat bridge.
•
You will find pre-heat temperatures as well as rethermalization times and temperatures in
the table on the following page.
•
After rethermalizing for the third time in a fully-loaded oven, always pre-heat again to the
original pre-heat temperature.
•
When the pre-heat temperature is reached, start rethermalizing again.
•
After pre-heating, wait for the fan to stop before opening the doors, and then load prepared
plates or platters quickly. This will help keep warm air inside the unit.
•
Remember that large, compact foodstuffs such as dumplings, roulades, and casseroles take
longer to rethermalize than items such as meat slices, vegetable side dishes, rice, and
quartered or diced potatoes.
•
Distribute foods evenly over the plate in small pieces. Avoid overlapping large surfaces and
arranging food to different heights.
•
To achieve good quality, do not interrupt the rethermalization process.
•
Pour sauces and garnish plates AFTER rethermalizing.
Recommendations:
•
Place protein on a base so that it is evenly rethermalized and does not stick to the plate.
•
Meat should be cooked rare if it is to be medium after rethermalization.
•
Vegetables, rice, and pasta should be oiled and seasoned before rethermalizing.
•
Do not use butter products when rethermalizing vegetables, rice, and pasta.
•
Slice dense foods such as dumplings or whole fillets before rethermalizing.
•
When transporting some distance, use a thermal cover.
•
For large banquets, work with several plated banquet trolleys.
•
Thermal covers will keep plates warm for up to 10 minutes. During this time, you can
rethermalize more batches or other dishes. This ensures that dishes can be served to your
guests hot and all at the same time.
24
Tables & Tips for Cooking with the Combi
•
Make sauces slightly thicker so that they can absorb remaining moisture from fish and vegetables.
•
Store optimized culinary ideas for standard dishes as Recipes. This increases efficiency for
banquets or à la carte cooking. See page 56.
•
For rapid rethermalization, steam chilled food in covered pans at 248°F.
•
Rethermalizing vegetables and side dishes Arrange chilled foods on plates or platters and
rethermalize with “Retherm” mode at 275°F for 5 minutes.
•
Cool foods for banquets in a blast chiller, then arrange the foods on plates or platters.
•
Finger food: Transfer straight from the deep-freeze to the pre-heated Combi.
25
Tables & Tips for Cooking with the Combi
Measuring the Core Temperature
Measuring the core temperature is recommended when slow cooking roasts and cooking
numerous large cuts of meat.
Some of the benefits of Measuring the Core Temperature:
•
Precise cooking regardless of the size and weight of the meat.
•
This precision helps maintain quality results.
•
There is no need to spend time and energy checking slow roasts.
•
Meat loss (shrinkage) can be reduced up to 50 % compared to standard cooking methods.
•
The multi-point sensor takes measurements at several points along the sensor tip and
automatically recognizes the coolest core temperature it detects as the center of the roast.
•
The multi-point sensor helps prevent incorrect readings and makes safety and quality control
easier.
•
The PC-HACCP (Hazard Analysis Critical Control Point) software stores the core
temperature measurements from the multi-point sensor between 23°F and 302°F for
automatic compiling and archiving of HACCP-related data.
•
Contact your Cleveland Range sales representative and make PC-HACCP part of your food
safety program.
NOTE:
•
Never use the multi-point sensor to place food in the oven, pick up, arrange or rearrange
food, or remove food from the oven.
•
Before use, cool the multi-point sensor with the hand shower.
•
Insert the multi-point sensor through the center (or thickest part) of the piece of meat.
•
When the Signal Tone sounds for the end of cooking, slow roasts should be removed
immediately from the unit. This will help prevent overcooking.
•
When selecting the final core temperature, ensure that slow roasts are able to recover by
approximately 37°F after being taken out of the unit.
•
The best cooking results are achieved with the multi-point sensor.
•
Every degree above the required core temperature significantly increases meat shrinkage.
26
Tables & Tips for Cooking with the Combi
Guide values for pre-heat temperatures and rethermalization times and
temperatures when the Combi is fully loaded
(Rethermalization times and temperatures are dependent on the number of plates and types of
food to be rethermalized)
Retherm
racks
∅ 10.2”
Plate
capacity
up to ∅
12.6”
Pre-heat temperature
with Combi Hot Air and
Superheated Steam
Preheat
time
Retherm
temperature
Retherm
time
6.10
-
20
356°F
10
min
257 –
275°F
4–8
min
6.20
35
42
356°F
10
min
257 –
275°F
4–8
min
10.10
-
32
356°F
10
min
257 –
275°F
4–8
min
10.20
50
63
482°F
20
min
257 –
284°F
6 – 10
min
12.20
60
74
482°F
20
min
257 –
284°F
6 – 10
min
20.10
-
61
482°F
20
min
257 –
284°F
6 – 10
min
20.20
100
122
482°F
20
min
257 –
284°F
6 – 10
min
CONVOTHERM
by Cleveland
Reheating
After rethermalizing for the third time, pre-heat again to the pre-heat
temperature. When the pre-heat temperature is reached, start rethermalizing
again immediately.
27
Tables & Tips for Cooking with the Combi
Recommendations for core temperature settings:
Food
Degree of cooking
Core temp.
Steak
Medium
131 – 136°F
Braised Beef
Medium
185 – 194°F
Roulades
Well
194 – 203°F
Medium
167 – 176°F
Roast Beef
Rump steak
Veal Shoulder
Well
Veal Loin
Medium
169 – 172°F
Salmon slices
Medium
145 – 149°F
Pork fillet
Medium
149 – 154°F
165 – 171°F
Cured smoked pork
Medium
149 – 154°F
Leg of lamb
Medium
136 – 144°F
Loin of lamb
126 – 133°F
Whole chicken
Medium
190 – 198°F
Chicken Breast
Well
167 – 171°F
Chicken Leg
185 – 192°F
28
Tables & Tips for Cooking with the Combi
Cooking
Mode
Oven
temperature
Cooking
time
Core
temperature
Information
Pasta (durum wheat semolina)
212°F
10 – 14
min
-
Use unperforated containers.
No need to stir, 1 part pasta,
5 parts cold water
Long-grain rice
Short-grain rice
Basmati rice
212°F
20 – 25
min
-
Use unperforated containers.
1 part rice, 2 parts cold water
or stock
Vegetables, fresh
Cauliflower, carrots, asparagus
212°F
8 – 15 min
-
Vegetables, deep-frozen
(small chunks)
212°F
10 - 15
min
-
Vegetables, deep-frozen
(large chunks)
212°F
15 – 20
min
-
Potatoes
(quartered)
212°F
25 – 35
min
-
Dumplings
212°F
20 – 25
min
-
Place on greased baking
sheets. After cooking,
cover at once.
Eggs
212°F
8 – 15 min
-
No need for skewering.
Soft after about 10 min.
Hard after about 15 min.
230 – 239°F
25 – 30
min
-
185°F
20 – 25
min
-
266 – 302°F
40 – 60
min
-
Vegetables, side dishes,
egg dishes
Boiling
Steaming/
blanching
Cabbage/kale/pulses
Baked potatoes
Poaching
Royale
Deep-frozen scrambled eggs
Baking
Vegetable casserole
29
Blanch vegetables before
preparing casserole.
Tables & Tips for Cooking with the Combi
Tabletop models
Floor models
6.10
6.20
10.10
10.20
12.20
20.10
20.20
Six 12” x 20”
x 2 ½” pans
Seven 18” x 26”
x 2 ½” pans
Ten 12” x 20”
x 2 ½” pans
Ten 18” x 26” x
2 ½” pans
Twelve 18” x 26” x
2 ½” pans
Twenty 12” x
20” x 2½” pans
Twenty 18” x
26” x 2 ½” pans
Twenty: 12” x 20”
x 2 ½” pans
Twenty-four: 12” x
20” x 2 ½” pans
Fourteen: 12” x
20” x 2 ½” pans
Forty: 12” x 20”
x 2 ½” pans
26 lbs
61 lbs
44 lbs
88 lbs
106 lbs
88 lbs
176 lbs
26 lbs
61 lbs
44 lbs
88 lbs
106 lbs
88 lbs
176 lbs
33 - 40 lbs
77 – 93 lbs
55 - 66 lbs
110 – 132 lbs
132 – 159 lbs
110 – 132 lbs
220 – 265 lbs
55 – 66 lbs
128 – 154 lbs
99 – 110 lbs
198 – 220 lbs
220 – 265 lbs
198 – 220 lbs
≤ 397 lbs
53 – 66 lbs
124 – 154 lbs
99 – 110 lbs
198 – 220 lbs
220 – 265 lbs
198 – 220 lbs
≤ 397 lbs
53 – 66 lbs
124 – 154 lbs
99 – 110 lbs
198 – 220 lbs
220 – 265 lbs
198 – 220 lbs
≤ 397 lbs
90 items
210 items
150 items
300 items
360 items
300 items
600 items
360 items
840 items
600 items
1200 items
1440 items
1200 items
2400 items
55 – 66 lbs
128 – 154 lbs
99 – 110 lbs
198 – 220 lbs
220 – 265 lbs
198 – 220 lbs
≤ 397 lbs
53 lbs
124 lbs
88 lbs
176 lbs
212 lbs
176 lbs
353 lbs
53 lbs
124 lbs
88 lbs
176 lbs
212 lbs
176 lbs
353 lbs
30
Tables & Tips for Cooking with the Combi
Cooking
mode
Fish, crustaceans, sous-vide
process
Oven
temperature
Cooking
time
Core
temperature
Information
Trout, Halibut, Sole, whole
428 – 464°F
12 – 15
min
-
Use every 2nd shelf
Salmon steak or
salmon fillets
410 – 446°F
6 – 12
min
-
Use every 2nd shelf
Fish fillet, breaded, deep-frozen
410 – 446°F
12 – 16
min
-
Use every 2nd shelf.
Use a non-stick baking
sheet
Shrimp
356 – 392°F
4 – 8 min
-
Use every 2nd shelf
Steam
Lobster
Crayfish
212°F
Approx.
12 min
-
Use every 2nd shelf
Poach
Mussels
205°F
10 – 12
min
-
Trout
162°F
12 – 15
min
-
Shrimp
162 - 176°F
4 – 8 min
-
Salmon fillets
149 - 162°F
4 – 8 min
-
Fish terrine
149 - 162°F
60 - 70
min
140 – 149°F
Fish dumplings
Stuffing in Savoy cabbage
162°F
8 – 12
min
-
Trout in vacuum pouch (sous vide)
149°F
18 – 24
min
-
Roast
31
Lay trout open on belly
on a baking sheet
Use every 2nd shelf
Tables & Tips for Cooking with the Combi
Tabletop models
Floor models
6.10
6.20
10.10
10.20
12.20
20.10
20.20
Six: 12” x 20”
x 2 ½” pans
Seven: 18” x
26” x 2 ½”
pans
Fourteen: 12”
x 20” x 2 ½”
pans
Ten: 12” x 20”
x 2 ½” pans
Ten: 18” x 26”
x 2 ½” pans
Twenty: 12” x
20” x 2 ½”
pans
Twelve: 18” x
26” x 2 ½”
pans Twentyfour: 12”x 20”
x 2 ½” pans
Twenty: 12” x
20” x 2 ½”
pans
Twenty: 18” x
26” x 2 ½”
pans Forty:
12” x 20” x 2
½” pans
12 – 15 items
28 – 35 items
20 – 30 items
40 – 60 items
48 – 72 items
40 – 60 items
80 – 120
items
30 – 36 items
70 – 84 items
50 – 60 items
100 – 120
items
120 – 144
items
100 – 120
items
200 – 240
items
18 – 24 items
42 – 56 items
30 – 40 items
60 – 80 items
72 – 96 items
60 – 80 items
120 – 160
items
80 – 100
items
160 – 200
items
Depending on size of shrimp
Depending on size of lobster/crayfish
Depending on size of mussels
24 – 30 items
56 – 70 items
40 – 50 items
80 – 100
items
96 – 120
items
Depending on size of shrimp
60 – 72 items
140 – 168
items
100 – 120
items
200 – 240
items
240 – 288
items
200 – 240
items
400 – 480
items
12 – 15 items
28 – 35 items
20 – 30 items
40 – 60 items
48 – 72 items
40 – 60 items
80 – 120
items
approx. 240
items
approx. 560
items
approx. 400
items
approx. 800
items
approx. 960
items
approx. 800
items
24 – 30 items
56 – 70 items
40 – 50 items
80 – 100
items
96 – 120
items
80 – 100
items
160 – 200
items
12 – 15 items
28 – 35 items
20 – 30 items
40 – 60 items
48 – 72 items
40 – 60 items
80 – 120
items
32
approx. 1,600
items
Tables & Tips for Cooking with the Combi
Cooking
mode
Meat, sausage
Large roasting items
Roasting
Oven
temperature
Cooking
time
Core
temperature
275 – 320°F
80 – 90
min
approx.
167°F
275 – 320°F
60 – 70
min
approx.
144°F
Meat loaf
284 – 320°F
70 – 80
min
approx.
170°F
Roast veal
275 – 293°F
80 – 100
min
approx.
170°F
Steak
320 – 356°F
20 – 25
min
122 –
131°F
Roast pork
Information
Pork loin
Leg of lamb
Lamb roast
35 – 40
Baked ham
1.
Sauté steak.
Pre-heat and brush pastry
lightly with egg
Fillet of beef in puff pastry
Roast beef
Form into a brick shape or
pack into a loaf pan.
Cook on a baking sheet.
275 – 320°F
25 – 30
min
118 –
131°F
1. approx. 172°F
-
1. 140°F
After steaming, carve rind.
2. 149°F
2-step recipe
-
Pre-heat.
2. 356°F
2.
Braising
Kale roulades
266 – 302°F
60 – 70
min
Paprika pods, stuffed
Roulade
Unperforated containers
with or without stock.
266 – 293°F
40 – 60
min
-
After approx. ½ hr, pour
sauce over unperforated
containers.
149°F
Heating-up time
depends on volume
being cooked.
Braised beef
70 – 90
Poaching
Boiled ham
approx. 172°F
33
32 min per
lbs
Tables & Tips for Cooking with the Combi
Tabletop models
Floor models
6.10
6.20
10.10
10.20
12.20
20.10
20.20
Six: 12” x 20” x
2 ½” pans
Seven: 18” x 26”
x 2 ½” pans
Ten: 12” x 20” x
2 ½” pans
Ten: 18” x 26” x
2 ½” pans
Twelve: 18” x
26” x 2 ½” pans
Twenty: 12” x
20” x 2 ½” pans
Twenty: 18” x
26” x 2 ½” pans
Twenty: 12” x
20” x 2 ½” pans
Twenty-four: 12”
x 20” x 2 ½”
Fourteen: 12” x
20” x 2 ½” pans
Forty: 12” x 20”
x 2 ½” pans
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
18 items
12 items
42 items
28 items
30 items
20 items
60 items
40 items
72 items
48 items
60 items
40 items
120 items
80 items
8 x 9 lbs tins
18 x 9 lbs tins
12 x 9 lbs tins
18 x 9 lbs tins
24 x 9 lbs tins
24 x 9 lbs tins
36 x 9 lbs tins
6 items
49 – 55 lbs
14 items
114 – 128 lbs
10 items
77 – 88 lbs
20 items
154 – 176 lbs
24 items
194 – 220 lbs
20 items
154 – 176 lbs
40 items
309 – 331 lbs
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
90 items
210 items
150 items
300 items
360 items
300 items
600 items
90 items
210 items
150 items
300 items
360 items
300 items
600 items
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
34
309 – 331 lbs
Tables & Tips for Cooking with the Combi
Cooking
mode
Meat, sausage
Small roasting items
Grilling
Oven
temperature
Cooking
time
Core
temperature
Information
Fillet steak, beef, 6 oz.
410 – 446°F
6 – 15 min
-
Rare 6 – 8 min
Medium 8 – 10 min
Rump steak,
446 – 482°F
6 – 12 min
-
Rare 6 – 8 min
Medium 8 – 10 min
Veal steak, 5 oz.
410 – 446°F
8 – 10 min
-
Pork fillet, 3 oz.
410 – 446°F
5 – 8 min
-
Liver cuts
392 – 428°F
4 – 6 min
-
Do not flour
356 – 392°F
12 – 15
min
-
Grease sheets if
necessary (depending
on weight)
6 – 7 oz.
Pork chop, 5 oz.
392 – 428°F
Lamb steak, 6 oz.
356 – 410°F
10 – 15
min
-
Meat kebab
356 – 410°F
15 – 20
min
-
Breaded chop or escalope
356 – 410°F
10 – 15
min
-
Turkey escalope, 7 oz.
356 – 410°F
12 – 16
min
-
Sausages
356 – 410°F
10 – 15
min
-
176°F
70 min
162°F
Depending on
skin
12 – 20
min
-
Cordon bleu
Steaming/
Boiled sausage
poaching
Veal sausage
Wiener sausage
35
Heating-up time
depends on volume
being cooked
Tables & Tips for Cooking with the Combi
Tabletop models
Floor models
6.10
6.20
10.10
10.20
12.20
20.10
20.20
Six: 12” x 20” x
2 ½” pans
Seven: 18” x
26” x 2 ½” pans
Ten: 12” x 20”
x 2 ½” pans
Ten: 18” x 26” x
2½” pans
Twelve: 18” x
26” x 2 ½” pans
Twenty: 12” x
20” x 2 ½” pans
Twenty: 18” x
26” x 2 ½” pans
Twenty: 12” x
20” x 2 ½” pans
Twenty-four: 12”
x 20” x 2 ½”
pans
Fourteen: 12” x
20” x 2 ½” pans
Forty: 12” x 20”
x 2 ½” pans
90 items
210 items
150 items
300 items
360 items
300 items
600 items
48 items
112 items
80 items
160 items
192 items
160 items
320 items
48 items
112 items
80 items
160 items
192 items
160 items
320 items
96 items
224 items
160 items
320 items
384 items
320 items
640 items
48 items
112 items
80 items
160 items
192 items
160 items
320 items
48 items
112 items
80 items
160 items
192 items
160 items
320 items
48 items
112 items
80 items
160 items
192 items
160 items
320 items
60 items
140 items
100 items
200 items
240 items
200 items
400 items
48 items
112 items
80 items
160 items
192 items
160 items
320 items
36 items
84 items
60 items
120 items
144 items
120 items
240 items
150 items
350 items
250 items
500 items
600 items
500 items
1000 items
300 items
700 items
500 items
1000 items
1200 items
1000 items
2000 items
36
Tables & Tips for Cooking with the Combi
Cooking
mode
Game and poultry
Oven
temperature
Cooking
time
Core
temperature
Information
338 – 356°F
50 – 65
min
-
Stuff with apple and
onion as desired
248°F
approx. 3 –
3.5 hrs.
-
Add water as needed
Turkey approx. 7 – 9 lbs
266 – 284°F
110 – 120
min
approx.
176°F
Turkey breast
275 – 302°F
40 – 50
min
approx.
140°F
Rabbit
320 – 356°F
15 – 20
min
140 – 149°F
Marinate as desired
Roasting/
braising
Rabbit leg
284 – 320°F
45 – 50
min
approx.
154°F
Braise in stock if
required
Grilling
Chicken
356 – 392°F
35 – 40
min
-
Special chicken grill
with fat drip tray
Chicken Leg
356 – 410°F
25 min
-
Duck
Goose approx. 10 lbs
37
Tables & Tips for Cooking with the Combi
Tabletop models
Floor models
6.10
6.20
10.10
10.20
12.20
20.10
20.20
Six: 12” x 20”
x 2 ½” pans
Seven: 18” x
26” x 2 ½” pans
Ten: 12” x 20”
x 2 ½” pans
Ten: 18” x 26” x
2 ½” pans
Twelve: 18” x
26” x 2 ½” pans
Twenty: 12” x
20” x 2 ½” pans
Twenty: 18” x
26” x 2 ½” pans
Twenty: 12” x
20” x 2 ½” pans
Twenty-four: 12”
x 20” x 2 ½”
pans
Fourteen: 12” x
20” x 2 ½” pans
Forty: 12” x 20”
x 2 ½” pans
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
12 items
28 items
20 items
40 items
48 items
40 items
80 items
2 items
2-3 items
4 items
6 items
9 items
8 items
15 items
4 items
9 items
6 items
12 items
16 items
12 items
24 items
12 items
28 items
20 items
40 items
48 items
40 items
80 items
12 items
28 items
20 items
40 items
48 items
40 items
80 items
24 items
56 items
40 items
80 items
96 items
80 items
160 items
49 – 55 lbs
114 – 128 lbs
77 – 88 lbs
154 – 176 lbs
194 – 220 lbs
154 – 176 lbs
309 – 331 lbs
40 – 53 lbs
93 – 124 lbs
77 – 88 lbs
154 – 176 lbs
159 – 220 lbs
154 – 176 lbs
309 – 331 lbs
18 items
42 items
27 items
54 items
60 items
54 items
100 items
60 items
140 items
100 items
200 items
240 items
200 items
400 items
38
Tables & Tips for Cooking with the Combi
Cooking
mode
Baked items and desserts
Baking
Oven
temperature
Cooking time
Core
temperature
Information
1. 221°F
1. 10 min
-
2-step recipe
2. 302°F
2. 15 min
1.221°F
2.320°F
3.176°F
1. 20 min
2. 35 min
3. 05 min
-
Use every 2nd shelf
3-step recipe
Fruit flans
320 – 356°F
50 – 60 min
-
Use every 2nd shelf
Small biscuits & cakes,
Short crust pastry,
Pretzels
338 – 374°F
12 – 18 min
-
Number per sheet
depends on size; do not
arrange items too closely
t
th
Apple strudel
338 – 374°F
40 – 50 min
-
Use every 2nd shelf Number
per sheet depends on size; do
not arrange items too closely
together
Mixed-flour bread
338 – 374°F
30 – 40 min
-
Use every 2nd shelf Number
per sheet depends on size; do
not arrange items too closely
together
Buns / rolls,
Puff pastry,
Flaky pastry
320 – 365°F
15 – 25 min
-
Number per sheet
depends on size; do not
arrange items too closely
together
Croissants
284 – 329°F
12 25 – 35
min – 15 min
-
Number per sheet
depends on size; do not
arrange items too closely
together
Plaited yeast pastry
302 – 320°F
-
Use every 2nd shelf Number
per sheet depends on size; do
not arrange items too closely
together
Buns / rolls, deep-frozen
320 – 356°F
6 – 12 min
-
Number per sheet
depends on size; do not
arrange items too closely
together
Baguettes, deep-frozen
320 – 356°F
6 – 12 min
-
Number per sheet
depends on size; do not
arrange items too closely
together
136°F
35 – 40 min
-
Use every 2nd shelf
Sponge bases
Cheesecakes
Poaching
Crème caramel
Crème Royal
39
Tables & Tips for Cooking with the Combi
Floor models
Tabletop models
6.10
6.20
10.10
10.20
12.20
20.10
20.20
Six:
12” x 20” x 2½”
pans
Seven:
18” x 26”x 2 ½”
pans
Ten:
12” x 20” x 2½”
pans
Ten:
18” x 26” x 2 ½”
pans
Twelve:
18” x 26” x 2½”
pans
Twenty:
12” x 20” x 2 ½”
pans
Twenty:
18” x 26” x 2 ½”
pans
Twenty:
12” x 20” x 2 ½”
pans
Twenty-four:
12” x 20” x 2½”
pans
Fourteen:
12” x 20” x 2 ½”
pans
Forty:
12” x 20” x 2 ½”
pans
6 sheets
14 sheets
10 sheets
20 sheets
24 sheets
20 sheets
40 sheets
3 baking tins
7 baking tins
5 baking tins
10 baking tins
12 baking tins
10 baking tins
20 baking tins
3 sheets
7 sheets
5 sheets
10 sheets
12 sheets
10 sheets
20 sheets
6 sheets
14 sheets
10 sheets
20 sheets
24 sheets
20 sheets
40 sheets
3 sheets
7 sheets
5 sheets
10 sheets
12 sheets
10 sheets
20 sheets
3 sheets
7 sheets
5 sheets
10 sheets
12 sheets
10 sheets
20 sheets
6 sheets
14 sheets
10 sheets
20 sheets
24 sheets
20 sheets
40 sheets
6 sheets
14 sheets
10 sheets
20 sheets
24 sheets
20 sheets
40 sheets
3 sheets
7 sheets
5 sheets
10 sheets
12 sheets
10 sheets
20 sheets
6 sheets
14 sheets
10 sheets
20 sheets
24 sheets
20 sheets
40 sheets
6 sheets
14 sheets
10 sheets
20 sheets
24 sheets
20 sheets
40 sheets
90 items
210 items
150 items
300 items
360 items
300 items
600 items
40
Tables & Tips for Cooking with the Combi
Cooking
mode
Potato products, Asian
food, finger food
Baking
without fat
with
Crisp &
Tasty
function
Steaming
Frying with
the Crisp &
Tasty
function
Oven
temperature
Cooking
time
French fries
410°F
8 – 12 min
Use the CONVOTHERM by
Cleveland frying basket; every
2nd shelf
Potato wedges / cubes
410°F
10 – 12
min
Use the CONVOTHERM by
Cleveland frying basket; every
2nd shelf
Waffle fries
410°F
8 – 10 min
Use the CONVOTHERM by
Cleveland frying basket; every
2nd shelf
Mini spring rolls
410°F
8 – 10 min
Use the CONVOTHERM by
Cleveland frying basket. Use
Combi phase if required
Shrimp roll
410°F
8 – 10 min
Use the CONVOTHERM by
Cleveland frying basket every
2nd shelf. Use Combi phase if
required;
Cheese nuggets
410°F
8 -10 min
Vegetable Tempura
392°F
8 – 10 min
Dim Sum
212°F
8 – 12 min
Sushi rice
212°F
30 – 35
min
Chicken fingers
Chicken wings
410°F
10 – 14
min
BBQ ribs
356°F
41
Core
temperature
Information
Use a 2 ½” Steam table pan
167 – 172°F
Tables & Tips for Cooking with the Combi
Tabletop models
Floor models
6.10
6.20
10.10
10.20
12.20
20.10
20.20
Six: 12” x 20”
x 2 ½” pans
Seven: 18” x
26”
x 2 ½” pans
Ten: 12” x 20”
x 2 ½” pans
Ten: 18” x 26”
Twelve: 18” x
26” x 2 ½” pans
Twenty: 12” x
20” x 2 ½” pans
Twenty: 18” x
26” x 2 ½” pans
x 2 ½” pans
Fourteen: 12” x
20” x 2 ½” pans
Twenty: 12” x
20” x 2 ½” pans
Twenty-four: 12”
x 20” x 2 ½”
pans
Forty: 12” x 20”
x 2 ½” pans
26 lbs
61 lbs
44 lbs
88 lbs
97 lbs
88 lbs
176 lbs
10 lbs
23 lbs
15 lbs
33 lbs
40 lbs
33 lbs
66 lbs
10 lbs
23 lbs
15 lbs
33 lbs
40 lbs
33 lbs
66 lbs
7 lbs
16 lbs
11 lbs
22 lbs
26 lbs
22 lbs
44 lbs
10 lbs
23 lbs
15 lbs
33 lbs
40 lbs
33 lbs
66 lbs
240 items
560 items
400 items
800 items
960 items
800 items
1600 items
13 lbs
30 lbs
22 lbs
44 lbs
53 lbs
44 lbs
88 lbs
13 lbs
30 lbs
22 lbs
44 lbs
53 lbs
44 lbs
88 lbs
7 lbs
16 lbs
11 lbs
22 lbs
26 lbs
22 lbs
44 lbs
26 lbs
61 lbs
44 lbs
88 lbs
106 lbs
88 lbs
176 lbs
10 lbs
23 lbs
15 lbs
33 lbs
40 lbs
33 lbs
66 lbs
26 lbs
61 lbs
44 lbs
88 lbs
106 lbs
88 lbs
176 lbs
42
Cooking with Convotherm by Cleveland
`
WARNING
CAUTION
Hot Air, Steam, and Condensate will cause burns and scalds.
When opening Combi doors: always stand to the hinge side and back from the
Combi doors. Open Combi doors to the “airing” position, and wait for the steam,
condensate, and heat to dissipate before carefully opening the door.
DANGER
DO NOT LEAN INTO THE OVEN COMPARTMENT
DANGER
DO NOT BREATHE STEAM, HOT AIR OR CONDENSATE
43
Cooking with Convotherm by Cleveland
DANGER
CAUTION
Always lock the transport trolley correctly.
The transport trolley can be HOT.
The transport trolley can be unstable.
Use caution when:
• Filling
• Placing the transport trolley into the oven compartment
• Removing the transport trolley from the oven compartment.
• Putting on or removing the thermal cover.
• Moving the transport trolley.
WARNING
The Oven Compartment and Contents (food, pans, racks, etc.)
are HOT. Use caution, and wear DRY heatproof oven mitts when
loading, unloading, or reaching into the oven compartment.
DANGER
The Preheat Bridge and Oven Compartment can be HOT.
• Use caution when placing the Preheat Bridge in the
Oven Compartment
• Use caution when removing the Preheat Bridge from
the Oven Compartment.
• Handle with DRY heatproof gloves or mitts.
• DO NOT lean into the Oven Compartment.
• DO NOT breathe steam, hot air, or condensate.
44
Cooking with Convotherm by Cleveland
Steam
The “Steam” mode allows you to boil, steam, blanch, and poach
Turn unit on with the On/Off key
1. Press the Steam key
.
.
a. The default temperature or last temperature selected appears in the display
b. The default time value or the last selected cooking time appears in the display
c. To start immediately, press the Start/Stop key
.
OR:
2. Press the Temperature key
The oven temperature appears in the display.
D
Set the required oven temperature (86°F-248°F) with the Selector Dial
6019002_00
.
3. Time or Core Temperature mode:
•
Time: Press the Time key
•
Set the desired cooking time or select continuous mode (at 9:59 or 0:01, release the
.
D
Selector Dial
•
6019002_00
and then turn again to the left or the right until - : - - appears).
Core Temperature: Press the Core Temperature key
temperature.
4. Press the Start/Stop key
and set the desired core
.
•
The cooking mode will start.
•
The display will show the nominal oven temperature, and the cooking time remaining, or
the actual core temperature.
5. To change the set values while operating, press the Temperature
, Time
, or Core
Temperature key
and enter the desired value.
6. You can read the actual oven temperature, nominal cooking time and nominal core
temperature by pressing the relevant key either once or twice as required.
7. When the set time has elapsed or the core temperature has been reached, the Signal Tone
sounds and the program ends. Press the Start/Stop key
Signal Tone.
, or open the door to stop the
Notes:
The following extra functions and programs are available through the Smart Key
Tray Timer
Reduced Power
Pre-Heating
Program Protection
Reduced Fan Speed
Delta-T Cooking
45
in the “Steam” mode:
Cooking with Convotherm by Cleveland
Combi
The “Combi” mode is mainly for cooking meat and baked goods.
1. Turn unit on with the On/Off key
2. Press the Combi key
.
.
a. The display will show the last nominal values selected or the default values for Combi mode.
b. To start immediately with the values displayed, press the Start/Stop key
.
OR:
. The
3. Press the Temperature key
•
oven temperature appears in the display.
D
Select the required oven temperature from 212° F to 482° F with the Selector Dial
6019002_00
.
4. Time or Core Temperature mode:
. Set the required cooking time or continuous mode (at 9:59 or 0:01,
5. Time: Press the Time key
D
release the Selector Dial
•
6019002_00
and then turn again to the left or the right until - : - - appears).
Core Temperature Press the Core Temperature key
6. Press the Start/Stop
and set the required core temperature.
key.
•
The “Combi Hot Air and Superheated Steam” mode will start.
•
The display will show the nominal oven temperature, and the cooking time remaining or the actual
core temperature.
7. To change the set values while operating, press the Temperature
key
, Time
, or Core Temperature
and enter the desired values.
8. To view the actual oven temperature, nominal cooking time and nominal core temperature: press the
relevant key either once or twice as required.
9. When the set time has elapsed or the core temperature has been reached, the Signal Tone sounds
and the program ends.
10. Press the Start/Stop key
or open the door.
Hint:
In TIME mode, to display the core temperature reached during operation: press and hold down the Time
key
and the Core Temperature key
. The current core temperature appears in the display.
Notes:
•
The following extra functions and programs are available through the Smart Key
Hot Air and Superheated Steam” mode:
Crisp & Tasty (demoisturizing)
Tray timer
Pre-heating
Reduced fan speed
Reduced power
Add moisture manually
Program protection
Delta-T cooking
46
in the “Combi
Cooking with Convotherm by Cleveland
Hot Air
The “Hot Air” mode is for roasted foods and baked goods requiring no moisture.
1. Turn unit on with the On/Off key
2. Press the Hot Air key
key.
.
•
The display will show the last nominal values set or the default values for Hot Air.
•
To start immediately, press the Start/Stop key
.
OR:
.
3. Press the Temperature key
•
The oven temperature appears in the display.
•
Set the required oven temperature from 86°F to 482°F with the Selector Dial
D
6019002_00
.
4. Time or Core Temperature mode:
. Set the desired cooking time or continuous mode (at 9:59 or 0:01,
5. Time: Press the Time key
D
release the Selector Dial
•
6019002_00
and then turn again to the left or the right until - : - - appears).
Core temperature: Press the Core Temperature key
6. Press the Start/Stop key
and set the required core temperature.
.
•
The “Hot Air” mode will start.
•
The display will show the nominal oven temperature and the cooking time remaining or actual
core temperature.
7. To change the set values while operating, press the Temperature
, Time
, or Core Temperature
keys and enter the desired values.
8. To read the actual oven temperature, nominal cooking time, and nominal core temperature: press the
relevant key either once or twice needed.
9. When the set time has elapsed or the core temperature has been reached, the Signal Tone sounds
and the program ends.
10. Press the Start/Stop key
or open the doors.
Hint:
In TIME mode, to display the core temperature reached during operation: press and hold down the Time
key
and the Core Temperature key
. The current core temperature appears in the display.
NOTES:
•
The following extra functions and programs are available through the Smart Key
mode (see below).
Crisp & Tasty (demoisturizing)
Tray timer
Pre-heating
Reduced fan speed
Reduced power
Add moisture manually
Program protection
Delta-T cooking
47
in the “Hot Air”
Cooking with Convotherm by Cleveland
Rethermalization
•
The “Retherm” mode allows you to rethermalize prepared dishes on plates or platters quickly.
•
Pre-Heating is very important for optimal rethermalization.
2. Turn the Combi on with the On/Off key
3. Press the Retherm key
.
.
•
The display shows the last nominal values selected or the default values for rethermalizing.
•
To start immediately, press the Start/Stop key
.
OR:
4. Press the Temperature key
.
•
The oven temperature will be called up on the display.
•
Set the required oven temperature from 248°F to 320°F with the Selector Dial
D
6019002_00
.
5. Rethermalizing in Time or Core Temperature mode:
6. Rethermalizing in Time Mode: Press the Time Key
. Set the required rethermalization time or
D
continuous mode (at 9:59 or 0:01, release the Selector Dial
the right until - : - - appears).
•
Core Temperature: Press the Core Temperature key
6019002_00
and then turn again to the left or
and set the required core temperature.
7. Press the Start/Stop key
. The “Retherm” mode starts. The display shows the nominal oven
temperature and the rethermalizing time remaining OR the actual core temperature.
8. To alter the values set during operation, press the Temperature
, Time
, or Core
and enter the desired values.
Temperature key
9. To read the actual oven temperature and the nominal rethermalizing time: press the relevant key
either once or twice as needed
10. When the set time has elapsed, or the nominal core temperature has been reached, the Signal Tone
sounds and “Retherm” mode ends.
11. Press the Start/Stop key
or open the door.
Notes:
•
Pre-Heating is very important for optimal rethermalization.
•
For best quality: do not interrupt the rethermalization process.
•
The following extra functions and programs are available through the Smart Key
Tray timer
Reduced fan speed
Pre-heating
Delta-T cooking
Reduced power
Program protection
48
in the Retherm mode:
Cooking with Convotherm by Cleveland
Measuring the Core Temperature
CAUTION
Core Temperature Sensor may be HOT
CAUTION
Core Temperature Sensor is SHARP
Use caution to avoid stabbing yourself or others.
NOTICE
The Core Temperature Sensor is a precision instrument.
• Handle it with care.
• Keep Sensor in its holder when not in use.
• Do not allow Sensor or cable to hang out of the oven.
• Remove it from food before taking items out of the oven.
• Do not use the Sensor to handle food items.
• Do not bend the Sensor.
• Do not pull on the cable.
• Cool the Sensor with the Hand Shower before inserting
the Sensor into food items.
49
Cooking with Convotherm by Cleveland
Measuring the Core Temperature
Measuring the core temperature is recommended when cooking large or multiple cuts of meat.
1. Turn unit on with the On/Off key
.
2. Insert the multi-point sensor through the center of the food item.
3. Select the mode required
.
4. Press the Temperature key
•
The oven temperature appears in the display.
•
Set the required oven temperature with the Selector Dial
•
Press the Core Temperature key
D
6019002_00
.
D
5. Press the Start/Stop key
and set the required core temperature with the Selector Dial
.
•
The selected mode will start.
•
The display will show the nominal oven temperature and the actual core temperature.
, or Core Temperature key
6. To change the values set while operating, press the Temperature
and enter the desired values.
7. You can read the actual oven temperature and the nominal core temperature by pressing the relevant
key either once or twice as needed.
8. When the set core temperature has been reached, the Signal Tone sounds and the program ends.
9. Press the Start/Stop key
or open the door.
Notes:
•
To display the time elapsed in Core Temperature mode: Press and hold down the Core Temperature
and the Time keys
•
. The time elapsed appears in the display.
To display the core temperature reached in Timed mode, press and hold down the Time key
press the Core Temperature key
•
and
. The current core temperature appears in the display.
The core temperature sensor is a multi-point sensor. Optimum cooking results are possible without
finding the exact center of the meat.
Recommendations:
•
Use the sensor only to measure core temperature.
•
Do not use the sensor as a meat fork or similar tool.
•
Do not bend the sensor tip(s).
•
Do not pull on the cable.
•
Cool the sensor with the hand shower before inserting it into food items.
50
6019002_00
.
Cooking with Convotherm by Cleveland
Delta-T cooking
Delta – T cooking requires use of the core temperature sensor
Note: The higher the Delta-T temperature, the greater the loss in weight and the darker the browning.
When using Delta-T cooking: use of the core temperature sensor is required, because the oven
temperature increases with the core temperature. The oven temperature will always be the Delta – T
temperature plus the core temperature (see illustration below).
1. Turn the Combi on with the On/Off key
2. Select mode.
.
.
3. Press the Smart Key
• Various options will be shown in the display.
•
Select Delta-T cooking
•
Confirm by pressing the Smart Key
D
with the Selector Dial
4. Confirm “Yes” with the Smart Key
6019002_00
.
.
.
.
5. Press the Core Temperature key
6. Set the desired final core temperature with the Selector Dial.
7. Press the Temperature key .
8. Set the desired Delta – T spread temperature.
9. The Delta-T process starts automatically.
a. DO NOT press the Start/Stop key.
b. This will STOP the Delta – T cooking program.
10. The display shows the Delta-T spread temperature and the actual core temperature.
11. When the set core temperature is reached: the Signal Tone sounds and the Delta -T process ends.
12. Press the Start/Stop key
or open the doors.
∆T = Difference between oven temperature and core temperature
Start
Required core
temperature
reached.
Large roasting items
∆T
core temperature
Large roasting items
∆T
core temperature
Roast beef
122 – 131°F
118 – 158°F
Roast veal
122 – 158°F
172°F
Steak
122 – 140°F
122 – 160°F
Boiled ham
122 – 140°F
172°F
51
Cooking with Convotherm by Cleveland
Cook & Hold
Cook and hold requires use of the Core Temperature Sensor
The Cook & Hold function includes a “cook” phase and a “hold” phase.
The switch from cook phase to hold phase is automatic when the set switchover core temperature or time
is reached (See illustration “The Principle of Cook & Hold).
1. Turn the Combi on with the On/Off key
2. Press the Write / Edit key
.
. Various options appear in the display.
D
3. Select New Recipe
with the Selector Dial
6019002_00
.
4. Confirm by pressing the Write / Edit key .
5. For more information on the Cook Phase and entering recipe names: See the Convotherm by
Cleveland Cookbook.
when the mode keys flash.
6. To enter the hold phase, press the Smart Key
7. Various options will appear in the display.
D
8. Select Cook & Hold
with the Selector Dial
11. Press the Temperature key
.
.
9. Confirm by pressing the Smart Key
10. Confirm “Yes” with the Smart Key
6019002_00
.
.
D
12. Set the required hold temperature with the Selector Dial
13. Accept by pressing the Write / Edit key
6019002_00
.
.
Note:
When using the “Hot Air” or “Combi Hot Air and Superheated Steam” mode in the cook phase, a temperature
range of 248° F to 300° F is recommended.
The time at which the oven switches to the hold phase will depend on the type of food, volume being
cooked, and portion or piece size.
Select the required nominal core temperature for the hold temperature to avoid overcooking.
Recommendations:
Prepare food during quiet times, load the Combi and start the Cook & Hold process well before the
finished dishes are required.
Examples for Cook & Hold
Roasting Items
Cooking Mode
Oven Temperature
Switchover Core
Temperature
Information
Roast beef
Hot Air
266 – 320°F
154°F
2-step program
(meat size approx. 5 lbs)
Cook & Hold
C&H 122°F
Ham
Hot Air
266°F
131 – 140°F
2-step program
(meat size approx. 6 lbs)
Cook & Hold
C&H 167°F
52
Cooking with Convotherm by Cleveland
The principle of Cook & Hold
Cook phase
Hold phase
Holding
Required final core
temperature =
Holding temperature
Start
Oven
chamber
Preheated
Ready to serve
Switchover from
Cook to hold
53
Max. Time for
keeping hot
Cooking with Convotherm by Cleveland
Extra Functions
With Extra Functions, your Convotherm by Cleveland enables you to maximize productivity in the
food preparation processes and cooking processes.
Pre-Set Start Time
A pre-set start time will automatically start the required program, cooking plan or recipe.
D
1. Press and hold down the Time key
and turn the Selector Dial
6019002_00
.
2. The display will show time details.
3. See Example below.
Explanation of example:
Top: total cooking time of one hour or 1:00 (this value only displayed in time mode).
Bottom Left: the unit will start in 48 minutes (displayed in time and core temperature modes).
Bottom Center: start time 10:23 (displayed in time and core temperature modes).
Bottom Right: end of cooking 11:23 (this value only displayed in time mode).
4. Select the time-to-start start, or end time by holding down the Time key
and simultaneously
D
(in time mode only).
turning the Selector Dial
a. The Selector Dial moves the time-to-start in hours and minutes (bottom left), the start time
(bottom center) and the end time (bottom right) simultaneously.
b. Select and set the desired time-to-start, start time, or end time and the other two times will be set
automatically.
6019002_00
5. The Combi will automatically begin counting down to the pre-set start time when the Time key
is
released.
6. If a Cookbook program, cooking plan, or recipe is counting down to its start time, then “PROG:” and
the name of the program will appear in the display above the time information.
7. To change the pre-set start time, press and hold down the Time key
.
D
8. Use the Selector Dial
6019002_00
to set the desired time.
9. When the start time is reached, the set program will start automatically.
10. To delete a pre-set start time, press the Start/Stop key
. This will delete the pre-set start time.
Recommendations:
•
Use the Extra Functions to avoid bottlenecks in food preparation and production.
•
Prepare food as normal, load the unit and select the required mode and cooking time or core
temperature before the cooking process needs to start.
Notes:
• Pre-Set Start Time may be used with Cookbook programs, cooking plans, or recipes.
1. Press the Cookbook key
.
D
2. Select the desired recipe with the Selector Dial
3. Check the steps with the Smart Key
4. Proceed with Step 1 as usual.
6019002_00
if desired.
54
.
Cooking with Convotherm by Cleveland
Extra Functions can be activated with the Smart Key
.
Crisp & Tasty (demoisturizing)
Tray timer
Pre-heating
Reduced fan speed
Reduced power
Key lock
Add moisture manually
Program protection
Notes on the Extra Functions:
•
Extra functions and their symbols appear only if they are compatible with the selected cooking program.
•
Smart Key functions can be selected and activated / deactivated at any time during operation by
.
pressing the Smart Key
•
Combine Smart Key functions as desired.
•
Smart Key functions (except add moisture manually and Tray timer) are programmable.
•
Smart Key functions can be integrated into recipes.
•
When a program comes to an end, the Combi will automatically reset the selected extra function
(except in Key Lock) to the standard setting.
•
Press the Start/Stop key
to exit the Smart Key menu at any time.
Crisp & Tasty Function (Demoisturizing)
•
Use Crisp & Tasty to reduce moisture content.
•
Excess moisture is drawn out the food and then out of the oven.
•
Crisp & Tasty can be used in the “Hot Air” and “Combi” modes.
1. Press the Smart Key
.
2. Various options will appear in the display.
D
3. Select “Crisp & Tasty”
with the Selector Dial
6019002_00
.
.
4. Confirm by pressing the Smart Key
D
5. Select “Yes” with the Selector Dial
.
6019002_00
.
6. Confirm “Yes” with the Smart Key
7. Select the Crisp & Tasty level with the Selector Dial.
•
low demoisturizing – 25%
•
medium demoisturizing – 50%
•
high demoisturizing - continuous
8. Confirm “Yes” with the Smart Key
9. The Crisp & Tasty icon
.
appears in the display.
10. The display shows the nominal values for the selected mode, cooking plan or recipe.
11. Press the Start/Stop key
.
12. The unit will start with the Crisp & Tasty function.
55
Cooking with Convotherm by Cleveland
Notes:
•
Crisp & Tasty can be combined with other Extra Functions.
•
Crisp & Tasty is programmable, and can be integrated into recipes.
•
Crisp & Tasty can be turned on or off while the Combi is running.
1. Press the Smart Key
.
2. Select Crisp & Tasty
with the Selector Dial
D
6019002_00
.
D
3. Select “Yes” or “No” with the Selector Dial
to confirm selection.
4. Press the Smart Key
•
to turn Crisp and Tasty on or off.
6019002_00
When the program comes to an end, the unit will automatically reset Crisp & Tasty to OFF.
Recommendations:
Use: High
for moist fruit flans, casseroles, roasts and fryer ready products, Medium
roasts, escallops, flaky pastry, and Low
•
•
•
•
•
•
•
for quick
for omelets.
Tray Timer
The Tray Timer function provides you with up to twenty (20) timers for mixed oven loads to keep
track of the optimum finish for each different dish.
and operating in a cooking mode
before the
The Combi oven must be ON
Tray Timer
can be set.
The Tray Timer is NOT a programmable function.
The Tray Timer icon
does not appear while the Tray Timer is in use.
There is no connection between individual Tray Timers and the position or placement of food in the Combi.
Tray Timers do not stop counting down while the Combi door is open.
While this allows great flexibility in use, careful planning is strongly recommended to make best use
of the Tray Timer function.
1.
2.
, Combi
, Hot Air
, or Retherm
.
Select Mode: Steam
Set the standard oven timer to continuous time ( - - : - - ) before using the Tray Timer.
3.
Set the Temperature
4.
START the selected cooking mode with the Start / Stop key
5.
The Oven On icon
6.
7.
Press the Smart Key
.
Various options will appear in the display.
8.
Select Tray Timer
9.
10.
Confirm by pressing the Smart Key
.
The display will show the nominal (set) time and time remaining.
Timer 1:
00:00 00:00
Timer 2:
00:00 00:00
Timer 3:
00:00 00:00
11.
12.
13.
14.
Select the desired Tray Timer (Timer 7, for example) with the Selector Dial
to navigate to nominal time.
Use the Right Arrow key
Set the Tray Timer with the Selector Dial.
Use the Left Arrow key
to navigate back to the Tray Timer column.
15.
16.
17.
.
Select the next desired Tray Timer with the Selector Dial
Repeat steps 12, 13, and 14 as desired, to set up to twenty (20) individual Tray Timers.
The Tray Timers START COUNTING DOWN as soon as a time greater than 0:00 is entered.
.
must appear before the Tray Timer
.
can be set.
D
with the Selector Dial
6019002_00
.
D
6019002_00
.
D
6019002_00
56
Cooking with Convotherm by Cleveland
18.
19.
20.
21.
Exit the Tray Timer function with the Smart Key
, or Start/Stop key
.
When the set time on a Tray Timer has elapsed, the Signal Tone will sound.
Take appropriate action (check food, load, unload, stir, etc.)
Note that the cooking program DOES NOT STOP and the Tray Timers CONTINUE TO
COUNT DOWN after a Signal Tone sounds, and the Start/Stop key
the oven door is opened.
22.
23.
24.
is pressed and / or
Press the Start/Stop key
or open the door.
Use steps 6-18 to reset an individual Tray Timer to 0:00. The countdown and Signal Tone for that
Tray Timer will stop and make that Tray Timer available for use, if desired.
Individual Tray Timers may be added or adjusted as needed without affecting the other Tray Timers by
using steps 6-18 without changing the time to 0:00.
Pre-Heating
The Pre-Heating function heats the oven to the desired temperature before loading food, and helps
ensure consistency and quality.
1. Press the Smart Key
.
2. Various options will appear in the display.
D
3. Use the Selector Dial
6019002_00
to select Pre-Heat
.
.
4. Confirm by pressing the Smart Key
D
5. Select “Yes” with the Selector Dial
6019002_00
.
6. Confirm “Yes” with the Smart Key
7. Press the Temperature key
8. Press the Time key
.
and set the pre-heating temperature.
and set the pre-heating time.
9. The display will show the Pre-Heat icon
10. The pre-heat program will start.
.
Recommendations:
•
PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10-20%
HIGHER than the cooking temperature.
•
Pre-heat floor models with the pre-heat bridge or the trolley in place.
Reduced Fan Speed
Reduced fan speed helps reduce the speed of moving air inside the oven. Use the reduced fan speed for
products sensitive to air currents such as soufflés, meringues, sponges, cream puffs and puff pastry.
1. Press the Smart Key
.
2. Various options will appear in the display.
D
3. Use the Selector Dial
6019002_00
to select Reduced Fan Speed
.
.
4. Confirm by pressing the Smart Key
D
5. Select “Yes” with the Selector Dial
6. Confirm “Yes” with the Smart Key
6019002_00
.
.
appears and the display shows the nominal settings for the
7. The Reduced Fan Speed icon
selected mode, cooking plan or recipe.
.
8. Press the Smart Key
9. The Combi will start with reduced fan speed.
NOTE: When the program ends, the Combi will reset the Reduced Fan Speed to OFF.
57
Cooking with Convotherm by Cleveland
•
•
Reduced Power (Electric Models ONLY)
Reduced Power lowers energy consumption and eliminates power peaks in the kitchen.
Note that reduced power output can mean longer cooking times for food.
.
1. Press the Smart Key
2. Various options will appear in the display.
D
3. Use the Selector Dial
6019002_00
to select reduced power
.
4. Confirm by pressing the Smart Key
.
5. Confirm “Yes” with the Smart Key
6. The Reduced Power icon appears and the display will show the nominal settings for the selected
mode, cooking plan or recipe.
7. Press the Start/Stop key
.
8. The Combi will start with reduced power.
Recommendations:
•
Use the reduced power setting for non-sensitive products such as large roasting items, for lowtemperature cooking, when cooking small amounts of food, for pre-heating or when several electrical
appliances are being used simultaneously.
Key Lock
Lock and unlock almost all the keys on the Combi a PIN.
D
The following control panel features cannot be locked:
and the Press & Go keys.
NOTE: The factory setting is “PIN 001”. To change the PIN, please contact your qualified Cleveland
Range authorized service technician.
6019002_00
Locking:
1. Press the Smart Key
.
2. Various options will appear in the display.
D
3. Use the Selector Dial
6019002_00
to select the Key Lock function
.
.
4. Confirm by pressing the Smart Key
D
5. Select “Yes” with the Selector Dial
6. Confirm “Yes” with the Smart Key
7. The display will show "PIN 000”.
6019002_00
.
.
D
8. Use the Selector Dial
6019002_00
to select the PIN code.
9. Confirm by pressing the Smart Key
10. Press the keys to be locked one after the other.
11. Lock selection can be changed to unlocked by pressing the desired key again BEFORE pressing the
Start/Stop key
.
12. The display will show “Button Locked” or “Button Unlocked".
13. Press the Start/Stop key
.
14. Key Lock is activated and the icon
15. The
appears in the display.
symbol appears whenever at least one key (button) has been locked.
Unlocking:
.
1. Press the Smart Key
2. Various options will appear in the display.
D
3. Use the Selector Dial
6019002_00
to select the Key Lock function
4. Confirm by pressing the Smart Key
.
58
.
Cooking with Convotherm by Cleveland
D
5. Select “Yes” with the Selector Dial
6019002_00
.
key. The display will show “PIN 000".
6. Confirm “Yes” with the
D
7. Use the Selector Dial
to select the PIN code. (The factory setting is “001.")
6019002_00
.
8. Confirm by pressing the Smart Key
9. All keys are now unlocked.
is also locked:
Unlocking when the Smart Key
1.
2.
Switch Off the Combi with the
On/Off key.
The display will show the time and date
3.
4.
5.
.
Press the Smart Key
The display will show “PIN 000".
Proceed with normal unlocking.
Recommendations:
•
The Key Lock function allows you to prevent unauthorized or accidental alterations to your settings on
your Combi. This gives you confidence that you can achieve optimum results for your dishes and
satisfaction for your guests.
•
Choose a PIN with a low number to reduce the time spent entering it.
Add Moisture Manually
To add moisture, you can activate the steam supply. This will generate a jet of steam.
Manually adding steam is not programmable, and can not be incorporated into a recipe.
and in Combi
NOTE: The Combi oven must be ON
Moisture Manually
1. Press the
or Hot Air
modes to use Add
.
Key.
2. Various options will appear in the display.
D
3. Use the Selector Dial
to select Add Moisture Manually
6019002_00
.
4. Confirm by pressing the Smart Key
5. Confirm “Yes” with the Smart Key
.
.
6. The unit will produce a jet of steam.
Program Protection (Electric Models ONLY)
•
Compatible, connected energy optimization equipment is required to use this option.
•
Connecting the Combi to an energy optimization unit during power peaks in the kitchen can cause the
energy supply to the Combi to be interrupted during critical cooking phases.
•
The Program Protection function protects the Combi program in progress from interruption.
•
The energy optimization unit has no access to the Combi. Instead, it accesses other connected devices.
.
1. Press the Smart Key
2. Various options will appear in the display.
D
3. Use the Selector Dial
6019002_00
to select Program Protection
.
4. Confirm by pressing the Smart Key
5. Confirm “Yes” with the Smart Key
6. The Program Protection icon
.
.
appears.
7. The display shows the nominal settings for the selected program, cooking plan, or recipe.
59
Cooking with Convotherm by Cleveland
8. Press the Start/Stop
key.
9. The Combi will start with Program Protection activated.
10. The energy optimization unit cannot interfere with the operation of the Combi.
Recommendations:
•
Use the energy optimization lock if cooking time is crucial to the quality of a dish, including sensitive
foodstuffs with short cooking times, and the regeneration of plates.
•
Individual steps in a recipe can be protected by the program protection function.
•
The energy optimization can be set so that the energy optimization unit will not intervene during the
browning phase but may during a less sensitive cooking step.
60
Convotherm by Cleveland Cookbook
Convotherm by Cleveland Cookbook Icon Key
Recording
Copy Recipe
Insert step
Accept
Delete Recipe
Add step
New Recipe
Change Recipe
Delete step
Working with Multi-Step Recipes
Use Recipes to simplify the preparation of dishes.
Creating a Multi-Step Recipe
A Recipe combines up to twenty (20) individual steps and can include cooking modes, nominal settings,
and programmable functions.
1. To enter the first step: press one of the mode keys
for 3 seconds.
2. 01/01 for the first step appears in the top of the display, with the time and temperature values
underneath.
3. EXAMPLE: If a Recipe consists of three steps, then the Combi’s display will show 01/03 for the first of
three steps. The time and temperature of the current step will be shown beneath as usual.
4. When one step has finished, the Combi moves automatically to the next step and the display changes
to show the next step is in progress. The example in step 3 would show “02/03” for the second step.
5. Press the Temperature
key. The oven temperature appears in the display.
D
6. Set the required oven temperature with the Selector Dial
6019002_00
.
or Core Temperature
keys.
7. Press the Time
8. Set the required cooking time or core temperature.
9. To enter more steps, repeat Steps 1-6 as needed.
10. Press the
key. The Recipe will start.
11. When all the steps are complete: the Signal Tone sounds and the Recipe ends.
12. Press the Start / Stop
key or open the door.
13. To exit the Recipes, press any cooking mode key or restart the Recipe with the
key.
Notes:
• Extra functions, Delta-T cooking and Cook & Hold can be integrated into Recipes. For more
information, see “Cooking with Convotherm by Cleveland”.
• Quit a Recipe at any time by briefly pressing a cooking mode key. Information entered is lost.
• Check a Recipe before starting by pressing the Paging / Scrolling keys and .
• Extra steps can NOT be added to a Recipe when checking steps by pressing the Paging / Scrolling
and .
keys
• The oven temperature, cooking time and/or core temperature may be changed for each step.
61
Convotherm by Cleveland Cookbook
Recording a Recipe
Start the Recording function to save all the settings entered for a particular dish in a new Recipe.
All mode, temperature and time changes for up to twenty (20) steps, or until deactivated are recorded.
NOTE: Steps must be at least one (1) minute long.
NOTE: The Start/Stop key
saved steps.
may be pressed while the oven is operating without loosing or overwriting
1. To start the recorder, press the Write / Edit key
. Various options will appear in the display.
D
2. Use the Selector Dial
to select “Recording”
6019002_00
3. Confirm by pressing the Write / Edit key
4. Confirm “Yes” with the Write / Edit key
.
.
.
appears in the display.
5. The symbol
6. The recorder will continue to record up to twenty (20) steps or until deactivated.
7. For more information, see the operating instructions in the section “Cooking with Convotherm by
Cleveland”.
8. To stop the recorder, press the Write / Edit key
. Various options will appear in the display.
D
9. Use the Selector Dial
to select “Recording”
6019002_00
10. Confirm by pressing the Write / Edit key
.
.
Transferring a Recipe into the Cookbook
The most recent Recipe created or used can be transferred into the Cookbook.
and NOT the Smart Key
Use the Write / Edit key
1. Press the Write / Edit key
to navigate this function.
. Various options will appear in the display.
D
2. Use the Selector Dial
6019002_00
to select “Accept”
.
3. Confirm by pressing the Write / Edit key
D
4. To enter the name of a Recipe, select the letters with the Selector Dial
, to switch between placeholders.
Scrolling keys, and
6019002_00
and use the Paging /
5. When the Recipe name has been entered, confirm with the Write / Edit key
.
D
6. Use the Selector Dial
6019002_00
to select a memory location.
7. Confirm by pressing the Write / Edit key
.
8. The Recipe will be stored in the Cookbook.
Note:
A full memory location can be overwritten with a new Recipe by selecting the full memory location with the
D
Selector Dial
6019002_00
and pressing the Write / Edit key
.
62
Convotherm by Cleveland Cookbook
Recommendations:
•
Use Recipes for gentle cooking in the first steps and perfect browning in the last step.
•
Use Recipes for roasts, poultry, casseroles, Delta-T cooking, Cook & Hold, Low Temperature
cooking and pastry.
•
Save Recipes in the Cookbook. This helps reproduce these dishes at the same high quality level.
•
Use Recipes to adjust popular or complex dishes, until the results are perfect.
•
Store perfected Recipes in the Convotherm by Cleveland Cookbook.
Working with the Cookbook
Combine up to 20 steps to make a Recipe.
Save the Recipe under its own name in the Cookbook, call it up and start it as needed.
Entering a Recipe in the Cookbook
1. Press the Write / Edit key
. Various options appear in the display.
D
2. Use the Selector Dial
6019002_00
to select “New Recipe”
.
3. Confirm by pressing the Write / Edit key
.
4. The cooking mode keys will flash and the display will show 01/01.
5. Select the required cooking mode and set the time and temperature.
6. Confirm by pressing the Write / Edit key
.
7. The cooking mode keys will flash and the display will show 02/02.
8. To add more steps, proceed as above.
9. To finish entering new steps, press the Write / Edit key
when the cooking mode keys are flashing.
10. To enter the name of a cooking recipe, select the letters with the Selector Dial and use the Paging /
and
, to switch between placeholders.
Scrolling keys,
11. Confirm the Recipe name with the Write / Edit key
D
12. Use the Selector Dial
6019002_00
to select a memory location.
.
13. Confirm with the Write / Edit key
14. The Recipe is now saved in the Cookbook.
Notes:
•
Delta-T cooking, Cook & Hold and extra functions can be incorporated into Recipes. For more
information, see the section on “Cooking with Convotherm by Cleveland”.
•
A full memory location can be overwritten with a new Recipe by selecting the full memory location
D
with the Selector Dial
6019002_00
and pressing the Write / Edit key
63
.
Convotherm by Cleveland Cookbook
Integrating Pre-Heating into a Recipe
1. Press the Write / Edit key
. Various options will appear in the display.
D
2. Use the Selector Dial
6019002_00
to select “New Recipe”
.
.
3. Confirm by pressing the Write / Edit key
4. The cooking mode keys will flash and the display will show 01/01.
to select Pre-Heat
5. Use the Smart Key
6. Confirm by pressing the Write / Edit key
.
.
7. The cooking mode keys will flash and the display will show 02/02.
8. Select the required cooking mode and set the time and temperature.
9. Confirm by pressing Write / Edit key
.
10. For more information, see “Entering a Recipe”
Executing a Recipe from the Cookbook
1. Press the Cookbook key
. The saved Recipes appear in the display.
D
2. Use the Selector Dial
6019002_00
3. Press the Start/Stop
to select the required Recipe.
key. The Combi will execute the Recipe.
•
The steps will follow automatically one after the other.
•
Recipe name, current step and number of steps appear in the top of the display.
•
The time and temperature appear at the bottom of the display.
4. When the cooking time has elapsed and/or the core temperature is reached, the Signal Tone sounds
and the Recipe ends.
5. Press the Start / Stop
key or open the door.
Notes:
•
Individual steps can be checked by stopping all processes, pressing the Cookbook key
pressing the Smart Key
, and
key. The steps will appear in the display.
•
The oven temperature and the cooking time or core temperature of a Recipe can be changed at any
time while the Combi is operating.
•
Save changes to a Recipe while the oven is operating. See “Transferring a Recipe into the Cookbook”.
•
Start any Recipe with the Pre-Select Start Time function. For more information, see “Extra Functions.”
Recommendations:
•
Use Recipes in the Cookbook for dishes which are regularly prepared and / or prepared by semiskilled staff.
•
To find Recipes in the Cookbook quickly, sort cooking recipes alphabetically by name.
64
Convotherm by Cleveland Cookbook
Writing Recipes in the Cookbook
You can change, copy, or delete Recipes saved in the Cookbook, or Write individual steps at any time.
You can quit a Recipe without saving changes and return to the Cookbook at any time by pressing the
Cookbook key
.
Copying a Recipe
1.
Press the Cookbook
key. The saved Recipes appear in the display.
2.
Select the desired Recipe.
3.
4.
Press the Write / Edit
key.
Various options appear in the display.
5.
Select “Copy Recipe”
6.
Confirm with the Write / Edit key
7.
For more information, see “Entering a Recipe”
.
.
.
Deleting a Recipe
1. Press the Cookbook key
. The saved Recipes appear in the display.
2. Select the desired Recipe.
3. Press the Write / Edit key
. Various options appear in the display.
.
4. Select “Delete Recipe”
5. Confirm with the Write / Edit key
.
6. The Recipe is deleted and the memory location is free.
Changing a Step of a Recipe
1. Press the Cookbook key
. The saved Recipes appear in the display.
D
2. Use the Selector Dial
6019002_00
3. Press the Write / Edit key
to select the desired cooking recipe.
. Various options will appear in the display.
D
4. Use the Selector Dial
6019002_00
to select “Change cooking recipe”
5. Use the Paging / Scrolling keys,
mode and/or values entered.
and
6. Confirm by pressing the Write / Edit key
.
, to select the step to be changed, correct the cooking
.
7. For more information, see “Entering a cooking recipe”
65
.
Convotherm by Cleveland Cookbook
Inserting a Step into a Recipe
1. Press the Cookbook key
. The saved Recipes appear in the display.
2. Select the desired Recipe.
3. Confirm with the Write / Edit key
.
4. Select “Change Recipe”
5. Confirm with the Write / Edit key
8.
9.
10.
11.
.
key. Various options appear in the display.
6. Press the Smart Key
7. Select “Insert Step”
.
.
.
Confirm by pressing the Smart Key
A new Step is inserted at the end of the Recipe.
All subsequent Steps will be re-numbered accordingly.
The new Step will be selected and all cooking mode keys will flash.
.
12. Then proceed with “Creating a Recipe”
NOTE:
If a Recipe already has 20 steps, no more steps can be added.
Add a Step to a Recipe
1. Press the Cookbook key
. The saved Recipes appear in the display.
2. Select the desired Recipe.
3. Confirm with the Write / Edit key
4. Select “Change Recipe”
. Various options appear.
.
5. Confirm with the Write / Edit key
.
6. Use the Paging / Scrolling keys,
and
. Various options appear in the display.
7. Press the Smart Key
8. Select “Add Step”
, to select the Step BEFORE which a new Step is to be inserted.
.
9. Confirm by pressing the Smart Key
.
10. The Combi will add the new Step at the selected point.
11. The new Step will be selected and all cooking mode keys will flash.
12. For more information, see “Creating a Recipe”
.
NOTE:
If a cooking recipe already has 20 steps, no more steps may be added.
66
Convotherm by Cleveland Cookbook
Deleting a Step from a Recipe
1. Press the Cookbook key
. The saved Recipes appear in the display.
2. Select the required Recipe and confirm with the Write / Edit key
.
.
3. Select “Change Recipe”
4. Confirm with the Write / Edit key
.
5. Use the Paging / Scrolling keys,
and
, to select the step to be deleted.
6. Press the Smart Key
. Various options appear in the display.
7. Select “Delete Step”
.
8. Confirm by pressing the Smart Key
.
9. The cooking mode will delete the selected Step.
10. All subsequent Steps will be re-numbered accordingly.
11. For further information, see “Creating a Recipe”
.
NOTE:
When a Recipe has been deleted which contains only one Step or the last remaining Step has been
deleted, all cooking mode keys will flash and a new Step can be entered.
Recommendation:
•
Use the Write / Edit function make practical or creative adjustments to Recipes quickly and easily.
Working with Press & Go
•
Recipes saved in the Cookbook and cleaning procedures can be assigned to Press & Go keys.
•
Start a Recipe or cleaning process with just one touch of a Press & Go key.
Assign a Recipe or Semi-Automatic Cleaning Process to a Press & Go Key
1. Press the Cookbook key
. The saved Recipes appear in the display.
D
2. Use the Selector Dial
6019002_00
to select the desired Recipe or cleaning process.
3. Hold down the desired Press & Go key for three seconds.
4. The audible signal sounds indicating the Recipe or cleaning process is assigned to the selected
Press & Go key.
Assign the CONVOClean Automatic Cleaning System to a Press & Go key
1. Press the Smart Key
Various options appear in the display.
2. Use the Selector Dial to select “CONVOClean System”
3. Confirm by pressing the Smart Key
.
.
4. To select the level of cleaning (1 - 4), press
D
5. Make the selection with the Selector Dial
6019002_00
.
6. Hold down the desired Press & Go key for three seconds.
7. The audible signal sounds indicating the CONVOClean System with the selected cleaning level is
assigned to the selected Press & Go key.
8. For more information on the CONVOClean System, see “Daily Servicing and Maintenance”.
67
Convotherm by Cleveland Cookbook
To Overwrite a Press & Go Key
1. Select the desired Recipe or cleaning process
2. Select, press, and hold down the Press & Go key for three seconds.
3. The audible signal sounds indicating the Recipe or cleaning process is assigned to the selected
Press & Go key.
Executing a cooking recipe with Press & Go
1.
2.
3.
4.
5.
Press the Press & Go key
The Combi will execute the desired Recipe.
The display will show the Recipe name, current step and number of steps at the top.
The time and temperature will be shown underneath as usual.
When the cooking time has elapsed and/or the core temperature is reached, the Signal Tone sounds
and the Recipe ends.
6. Press the Start/Stop
key or open the door.
Recommendations:
• The Press & Go keys are particularly suitable for dishes prepared on a regular basis, such as
pretzels, rolls and croissants. These can be produced by semi-skilled staff to high quality.
• Locking the control panel when using Press & Go prevents changes to cooking modes and helps
ensure consistency and quality.
• Assign a Press & Go key to the pre-heating cooking mode pre-heat the Combi quickly and easily.
68
Maintenance and Cleaning
When starting work:
Automatic Emptying and Rinsing of the Steam Generator
Daily rinsing of the steam generator in your Combi helps increase the service life of the steam
generator and helps prevent malfunctions.
Daily use of the automatic steam generator rinse immediately after switching on is recommended.
1. Switch on the Combi with the ON/OFF key
.
2. After the date changes, the display will show “Rinse steam generator?” “Yes/No”.
3. Start the rinsing process for the steam generator by pressing the Start/Stop key
.
4. If you do not wish the rinse process to go ahead, select “No” with the Selector Dial and confirm
with the Start/Stop
key within ten seconds or the steam generator rinsing process will start
automatically.
5. The steam generator is emptied, rinsed, refilled and heated. Depending on the size of the
Combi, this process takes 8-12 minutes.
6. The Combi is now ready for use.
During Everyday Use:
Manual Emptying and Rinsing of the Steam Generator
In addition to the daily automatic rinsing of the steam generator, it can also be rinsed manually at
any time. For example, at the start of every shift in a 24 hour kitchen.
. Various options appear in the display.
1. Press the Smart Key
D
2. Use the Selector Dial
6019002_00
to select “Manual Steam Generator Rinse”
.
3. Confirm by pressing the Smart Key
4. Confirm “Yes” with the Smart Key
.
.
5. The steam generator is emptied, rinsed, refilled and heated. Depending on the size of the
Combi, this process takes 8-12 minutes.
6. The Combi is now ready for use.
69
Maintenance and Cleaning
At the end of the Day or Shift:
Cleaning the Oven Chamber
NOTICE
Clean the oven chamber at least once per day or more frequently as needed.
NOTICE
•
Clean the outside the Combi by hand.
•
When cleaning the oven chamber, use Convoclean and Convocare.
•
Do not open the Combi door during the cleaning process.
•
Do not interrupt the automatic cleaning process.
•
If the message “Not enough water” is displayed, check your water supply connection.
•
If the security questions are not answered within 5 seconds, the unit will reset itself to
the query for cleaning level and will not start.
•
If the message “No cleaner pressure” appears, check that there is sufficient cleaning
fluid and/or nozzle rinsing fluid agent in the correct containers and refill them if
necessary (red hose for Convoclean forte / new, and blue or white hose for Convocare).
•
Hot-air sterilization and Shine+ can be set in the service level. Ask your qualified
Cleveland Range authorized service representative about Shine+.
•
Cleaning cooking modes may include the instruction “Open and close door” to check
the magnetic door switch.
•
Poor water quality can cause a dark discoloration inside the oven chamber. Remove
these discolorations with CONVOCare Concentrate. Spray CONVOCare on the affected
surfaces, wait 10 minutes, wipe off with a soft cloth or sponge, and continue automatic
or semi-automatic cleaning as usual.
•
If the oven chamber is very heavily soiled, additional manual cleaning may be
necessary.
•
Pre-clean manually to save water and cleaning agent by selecting a lower cleaning
setting.
•
Depending on the level of soiling of the oven chamber, the engaging frames and grills
may be left in the oven during the automatic cleaning process.
Note:
•
Every new Combi includes comprehensive information about and an order form for
CONVOTHERM by Cleveland cleaning materials.
70
Maintenance and Cleaning
WARNING
When working with cleaning agents and nozzle
rinsing fluid: wear suitable clothing, protective
gloves and protective goggles.
CAUTION
Damage caused by improper cleaning will invalidate the Warranty!
WARNING
Read, understand, and heed and obey all
instructions and safety information found on
cleaning agent labels, Material Safety Data
Sheets, and related documents and sources.
CAUTION
Only use original Convotherm by Cleveland cleaning agents.
NEVER use harsh, high-alcohol, chlorine, chlorinated, or abrasive cleaning
agents, scrapers, or abrasive materials to clean the Combi.
Never leave spray bottles unused and under pressure for long periods.
Turn the spray bottle head slowly to relieve air pressure.
Rinse nozzles, nozzle extensions and nozzle connections after each use.
Rinse cleaning agent bottles once a week.
1. Clean the Combi daily to prevent discoloration and corrosion of the stainless steel.
a. Be careful not to scratch the oven chamber or engaging frame.
b. Scratches can collect soil and / or allow corrosion to begin.
c. Do not use harsh or abrasive cleaning agents, scouring pads, or scrapers.
2. Clean the suction plate (fan guard) and the fan area behind the suction plate at the same time.
a. Release the quick-action locks on the oven racks and suction plate.
b. Pivot the oven racks and suction plate out into the oven chamber.
c. After cleaning, push the oven racks and suction plate closed and fix it in place with the
quick-action locks.
3. Clean the interior of the of the double glass doors daily.
a. Release the quick-action locks on the door glass.
b. Clean the glass with a non-abrasive cleaner and a soft cloth.
c. Do not use harsh or abrasive cleaning agents, scouring pads, or scrapers because they
will damage the glass.
71
Maintenance and Cleaning
4. Regular cleaning of the hygienic plug-in gasket (door gasket) increases service life.
a. Wait for the gasket to cool.
b. Clean the gasket with mild, scent free dish detergent and a soft cloth.
c. Do not use harsh or abrasive agents, scouring pads or scrapers because they will damage
the gasket.
d. Air dry the gasket
5. Clean the Bypass Measuring Aperture. (Opening in the oven chamber on the left-hand side,
slightly below the door latch. See diagram.)
a. Spray with CONVOClean forte or new.
b. Rinse clean with the hand shower.
Bypass
6. Remove and clean the outflow grate.
a. Clean food residue and drippings from the tray and outflow in the oven chamber.
b. Spray on original Convotherm by Cleveland oven chamber cleaners and allow to take effect.
c. Rinse thoroughly with the hand shower.
7. Clean the outflow and make sure that it is not blocked.
8. Clean the demoisturizing tray.
Outflow Grate
and
Outflow
9. Clean the door drip tray, appliance drip trays and accessory drip trays.
10. If a white deposit forms inside the oven chamber, the water treatment system is not correctly
set, or the addition of a water treatment system is required.
a. Remove this deposit with vinegar and a soft cloth.
72
Maintenance and Cleaning
Semi-automatic cleaning of oven chamber
The Convotherm by Cleveland has a semi-automatic oven chamber cleaning mode: “Cleaning.”
1. Always wear appropriate protective clothing and equipment when using this Sprayer, including
protective gloves and goggles.
. Various options appear in the display.
2. Press the Smart Key
D
3. Use the Selector Dial
6019002_00
to select “Cleaning”
4. Confirm by pressing the Smart Key
.
.
.
5. Confirm “Yes” with the Smart Key
6. The display will show the nominal values for the cleaning cooking mode.
a. 158°F for 10 minutes in Hot Air mode.
The cleaning process will start.
7. Press the Smart Key
8. After the first signal, open the oven door, spray the oven chamber, base outflow, grills, plates
etc. with original Convotherm by Cleveland CONVOClean forte or new, using the Hand
Sprayer, P/N 111598.
9. Close the door and allow the CONVOClean to take effect.
10. Do NOT press the Start / Stop key
again.
11. The cleaning cooking mode will continue automatically.
a. 86°F for 10 minutes in Steam mode.
12. After the second signal, clean thoroughly behind the suction plate. Clean the suction plate (fan
guard) and the fan area behind the suction plate at the same time.
a. Release the quick-action locks on the oven racks and suction plate (fan guard).
b. Pivot the oven racks and suction plate (fan guard) out into the oven chamber.
c. After cleaning, push the oven racks and suction plate (fan guard) closed and fix it in place with the
quick-action locks.
13. After the next signal, run Combi mode with Crisp ‘n’ Tasty at level 3 (High) at 212°F for 10 minutes.
14. Turn OFF the Combi.
15. Use the hand shower to rinse the oven chamber, accessories, and behind the suction plate thoroughly.
16. In the case of severe staining or soiling, repeat the cleaning process.
17. After the Combi is clean: repeat steps 1-7 as written, substitute CONVOCare for CONVOClean
in step 8, and repeat steps 8-15 as written.
18. After use or after cleaning, leave the Combi door open.
Automatic cleaning system (optional):
1. The oven chamber must be cold before starting this process.
2. Before starting, remove large pieces food or cooking residue from the oven chamber. This will
help prevent the drain from becoming blocked.
3. Check the level of Convotherm by Cleveland CONVOClean and CONVOCare.
a. The containers must be full.
b. The suction pipes must be located in the fluid.
4. Press the Smart Key
. Various options will appear in the display.
D
5. Use the Selector Dial
6019002_00
to select “CONVOClean system”
6. Confirm by pressing the Smart Key
.
73
.
Maintenance and Cleaning
7. Select the level of cleaning
1 light soiling
2 medium soiling
3 heavy soiling
4 heavy soiling with Shine+
D
8. PRESS the Temperature key
9. Press the Smart Key
and select cleaning level with the Selector Dial
6019002_00
.
.
10. “Food inside oven?” appears in the display.
11. If the oven is empty then answer “No.”
12. Confirm by pressing the Smart Key
.
13. “Start auto-cleaning?” appears in the display.
14. Answer “Yes” or “No” as desired.
15. Confirm by pressing the Smart Key
.
16. The CONVOClean system starts.
Notes:
•
External areas must be cleaned by hand.
•
If the oven chamber is very heavily soiled, additional manual cleaning may be necessary.
•
Hot-Air Sterilization and Shine+ can be set in the service level. Ask your qualified Cleveland Range
authorized service technician about Hot-Air Sterilization and Shine+.
•
You may see the instruction “Open and close door” to check the magnetic door switch.
CAUTION
Always make sure the cleaning agent containers are correctly connected:
Convoclean forte or new => RED
Convocare => BLUE or WHITE
74
Maintenance and Cleaning
Descale Steam Generator
Steam generators should be descaled at least once a month, depending on scale buildup. If you
have serious steam generator scale buildup, a water treatment system should be installed for the
steamer or if this is not possible, the frequency of descaling should be increased.
Cleveland Range, recommends the use of DISSOLVE® Descaler Solution, Cleveland Range Part
Number 106174. No other system of steamer descaling should be used.
NOTE: Part No. 106174 is the Part No. for a case (6 1-gallon containers) of DISSOLVE® descaler.
THESE INSTRUCTIONS ARE FOR USE WITH DISSOLVE® DESCALER SOLUTION Cleveland
Range Part Number 106174 ONLY.
•
Health Hazard Data, Effects of Overexposure – This product may cause a burning sensation
to eyes or skin.
•
Emergency and First Aid Procedures - In case of eye contact, immediately flush eyes with
plenty of water. If irritation persists, seek medical attention. In case of skin contact: wash with
soap and water. If inhaled, remove to fresh air and if burning persists, call a physician. If
swallowed, drink 1 or 2 glasses of water and call a physician.
•
Spill or Leak Procedures – Rinse with plenty of water to dilute. Sodium carbonate or calcium
carbonate may be used to soak up liquid. Spent material is considered non-hazardous, and
spent material may be disposed of in a sewer system with water flush.
WARNING
The liquid solution in Cleveland Range Descaler Solution Part No. 106174 can be harmful if not
handled properly.
Follow these basic safety rules for handling and using this product:
Wear protective clothing when mixing or applying chemical cleaners.
Wear rubber gloves, and OSHA approved eye protection when descaling to help avoid injury.
Avoid breathing fumes. If liquid comes in contact with skin, wash with soap and water.
If chemical contacts eyes, flush with water. If irritation persists, seek medical attention
If chemical is swallowed or ingested, drink 1 or 2 glasses of water and call a physician.
CAUTION
Do not use any other product or method of descaling other than the
DISSOLVE® Descaler method using Part No. 106174. Read, understand,
and heed the instructions on the DISSOLVE® label and MSDS.
75
Maintenance and Cleaning
COMBI ATMOSPHERIC STEAM GENERATOR DESCALING PROCEDURE
(For DISSOLVE® Descaler Solution Part No. 106174)
WARNING
This procedure is slightly different depending on the model
being descaled. This entire procedure should be read and fully
understand as it applies to the model being descaled, before
beginning the actual descaling operation.
This procedure will take approximately 3 hours to complete.
1. Turn ON the Combi at the Control Power Service
Disconnect switch located below the hand
shower. See Figure 6-2.
2. Turn ON the COMBI with the ON / OFF key
.
3. Open the door to the cooking compartment.
4. Run a manual steam generator rinse cycle.
To Empty and Rinse the Steam Generator:
.
a. Press the Smart Key
b. Select “Manual steam generator rinse”
D
with the Selector Dial
6019002_00
.
.
c. Confirm “Yes” with the Smart Key
d. Steam generator will rinse and begin to
refill to operating level.
4. Remove the cap from the descale port located at
the top of the unit (See Figure 6-1).
NOTE: DO NOT HEAT THE COMBI DURING
DESCALING.
5. While the unit is filling with water, use a funnel
(NOT INCLUDED) to add 3/4 gallon of
DISSOLVE® descaler solution into the
descaling port of 20.20 COMBIs, and 1/2 gallon
for all other models
• While adding liquid to the unit through the
descaler inlets, pour slowly to avoid
overflow.
• Wipe up any spills at once to avoid etching.
6. After the automatic fill cycle has ended, turn OFF
, and at the
the Combi with the ON / OFF key
Control Power Service Disconnect switch located
below the hand shower. See Figure 6-2.
76
Figure 6-1 Descaling Port
Located at Right Rear of the
Combi
Maintenance and Cleaning
7. Add cold tap water through the descale port until
descaling solution enters the cooking compartment
through the steam port or until the descaling port
overflows (water required varies depending on the
Model).
•
Wipe up any spills and overflows.
8. Let the Descaler work for 1 hour.
9. Turn the Combi ON at the Control Power Service
Disconnect switch located below the hand
shower. See Figure 6-2.
10. Turn ON the COMBI with the ON / OFF key
.
11. Run a manual steam generator rinse cycle (Step 4).
12. After the automatic fill cycle has ended, turn
OFF the Combi with ON / OFF key
, and at
the Control Power Service Disconnect switch
located below the hand shower. See Figure 6-2.
13. Add water through the descale port until water
enters the cooking compartment through the
steam port or until the descaling port overflows
(water required varies depending on the Model)
to rinse descaler from the area above the normal
water fill level.
14. Replace the descale port cap.
15. Turn the Combi ON at the Control Power Service
Disconnect switch located below the hand
shower. See Figure 6-2.
16. Turn ON the COMBI with the ON / OFF key
.
17. After the Automatic Fill ends, run a manual steam
generator rinse cycle (Step 4).
18. Run a 30 minute, 212° F Combi Program with Crisp & Tasty function.
a. Close the cooking compartment door.
b. Press Combi key
.
c. Press Temperature key
.
D
d. Set temperature with Selector Dial
e. Press Time key
6019002_00
to 212° F.
.
D
f.
Set time with the Selector Dial
g. Press Smart Key
6019002_00
for 30 minutes.
. Various options will appear in the display.
D
h. Select “Crisp & Tasty”
i.
with the Selector Dial
6019002_00
“high demoisturizing – continuous” with the
Select the Crisp & Tasty level to
D
Selector Dial
j.
6019002_00
.
Confirm “Yes” with Smart Key
k. The Crisp & Tasty icon
.
.
appears in the display.
77
Maintenance and Cleaning
l. Press the Start / Stop key
.
m. Signal Tone sounds and steaming stops after 30 minutes.
n. Silence the alarm by pressing the Start / Stop key
door.
19. Run a manual steam generator rinse cycle (Step 4).
20. This is the final rinse.
21. The COMBI is now ready for normal operation.
78
or by carefully opening the
Setup
Setup Symbols
Signal tone
Date
Temperature display
Volume
Order of Cookbook
Network address
Time
Default or memory settings
Language
To use the Setup Menu:
.
1. Press the Smart Key
2. Various options appear in the display.
D
3. Use the Selector Dial
6019002_00
to select “Setup”
.
4. Confirm by pressing the Smart Key
5. Confirm “Yes” with the Smart Key
.
.
6. Various options appear in the display.
NOTE:
•
The various setup options are described in detail below.
•
You can exit the menu at any time by pressing the Start/Stop
key.
Signal Tone
Select the signal tone from the “Setup” menu
.
D
1. With the Selector Dial
6019002_00
, select “Signal tone”
.
.
2. Confirm by pressing the Smart Key
3. The display will show the selection of available signal tones.
D
4. To select a Signal Tone, use the Selector Dial
6019002_00
.
5. Pause on a Signal Tone to hear it sound.
6. Confirm your selection by pressing the Smart Key
.
Volume
When setting the volume, consider the noise levels in your kitchen when food preparation is in progress.
Set the volume from the “Setup” menu
.
D
1. Select “Volume”
with the Selector Dial
2. Confirm by pressing the Smart Key
6019002_00
.
.
3. The display will show the volume options and an alert tone will sound.
D
4. Use the Selector Dial
6019002_00
to select the desired volume.
5. Confirm by pressing the Smart Key
.
79
Setup
Time
Set the time from the “Setup” menu
.
D
1. With the Selector Dial
6019002_00
, select “Time”
.
.
2. Confirm by pressing the Smart Key
3. The display will show the time format options available.
D
4. Select the required format with the Selector Dial
.
6019002_00
5. To enter the current time, use the Paging / Scrolling keys
and
to switch between hours and minutes.
D
6. Set the correct time with the Selector Dial
6019002_00
.
.
7. Confirm by pressing the Smart Key
NOTE:
If the power is off for more than three days, the time will have to be re-entered.
Date
Set the date from the “Setup” menu
.
D
1. With the Selector Dial
6019002_00
, select “Date”
2. Confirm by pressing the Smart Key
.
.
3. The display will show the date formats available.
D
4. Select the desired format with the Selector Dial
6019002_00
.
5. To enter the current date, use the Paging / Scrolling keys
and year
and
to switch between day, month
D
6. Set the correct date with the Selector Dial
7. Confirm by pressing the Smart Key
6019002_00
.
.
NOTE:
If the power is off for more than three days, the date will have to be re-entered.
Order of Cookbook Recipes
Recipes can be organized alphabetically or numerically in the Cookbook with the “Setup” menu
.
D
1. With the Selector Dial
6019002_00
, select “Cookbook alphabetic”
2. Confirm by pressing the Smart Key
.
D
3. Use the Selector Dial
4. Press the Smart Key
6019002_00
to select “Yes” to sort alphabetically, OR select “No” to sort numerically.
to confirm the selection.
5. “Please wait” appears in the display. The sorting may take some time.
6. When the sorting is complete the Combi returns to cooking mode.
80
Setup
Default and Memory Settings
Select whether the default or the memory setting (i.e. the last setting used) for cooking time and
temperature appears in the display when a cooking mode (cooking mode) is selected.
The factory default settings are adjustable (see table).
Select default or memory settings from the “Setup” menu
.
D
1. Use the Selector Dial
6019002_00
to select “Practical Settings”
key.
2. Confirm by pressing the
3. To work with memory settings: select “No”. The Combi will use memory settings.
4. OR To change the default settings: confirm “Yes” with the Smart Key
5. The display will show a list of the default settings set.
key.
D
6. Select the default setting to change with the Selector Dial
6019002_00
.
to space through to the desired number
7. Use the Paging / Scrolling RIGHT key
D
8. Set the required default setting with the Selector Dial
6019002_00
.
9. Use the Paging / Scrolling LEFT key
to space back to accept the setting.
10. To change more settings, repeat the procedure above.
to confirm the new settings.
11. Press the Smart Key
Recommendations:
•
Using the default settings helps prevent mistakes by semi-skilled staff.
•
Every time a cooking mode is selected, your chosen settings will be stored.
•
Memory settings are particularly suitable if you regularly cook several batches one after the other.
There is no need to select time and temperature settings and the cooking mode can be started
immediately.
Factory Default Settings
Cooking Mode
Oven Temperature
Core Temperature
Cooking Time
212°F
158°F
25 min
302°F
158°F
70 min
338°F
158°F
30 min
275°F
158°F
5 min
Temperature Display
You can select °C or °F for temperature display in the “Setup” menu
D
1. Use the Selector Dial
6019002_00
to select “Temperature in °C”
2. Confirm by pressing the Smart Key
3. Select “Yes” for °C and “No” for °F
.
.
4. Confirm the selection with the Smart Key
5. The temperature display is set as specified.
81
.
Setup
Network Address
The network address is required for the use of PC Control, PC-HACCP and the Convotherm by Cleveland
Service System.
Set the network address from the “Setup” menu
.
1. Use the Selector Dial to select “Network Address”
2. Confirm by pressing the Smart Key
.
3. The display shows the network address currently set.
D
4. Use the Selector Dial
6019002_00
5. Confirm by pressing the
to select the desired network address (1 - 99)
key.
NOTE: The network address 1 is factory set. Select a different network address for each of your appliances.
Language
Select a language from the “Setup” menu
.
1. With the Selector Dial, select “Language”
2. Confirm by pressing the Smart Key
.
3. The languages available appear in the display.
D
4. Use the Selector Dial
6019002_00
to select the desired language
5. Confirm by pressing the Smart Key
.
Recommendations:
Select the language of your country or that spoken by your staff.
82
?
What to do if ...
TROUBLESHOOTING
Convotherm by Cleveland Combi Oven-Steamers are equipped with a fully automatic error
diagnosis system.
If an error occurs, the system will display error codes and a description of the error.
To continue operating, emergency operation is available (see below).
The following tables will help troubleshoot if errors or malfunctions occur while a Combi OvenSteamer is operating. The tables show possible causes and their remedies.
WARNING
If the Burner or Electric Heating ON icon
and the Cooking Mode Engaged
are lit but the burner or electric heater does not start and the fan does
icon
not start then remove the Combi from service.
Call your qualified Cleveland Range authorized service representative at once.
WARNING
If an error cannot be rectified with the aid of this list,
contact your qualified Cleveland Range authorized service
representative at once.
Error Messages and Remedies
83
?
What to do if ...
Error
E01
Message on display
Not enough water
Possible cause
Remedy
Water tap closed
Open water tap
Solenoid valve dirt filter contaminated
Remove and clean filter
Solenoid valve fault
Call customer service
Allow Combi to cool, or continue
cooking at a lower oven
temperature, and call customer
service
Call customer service
E02
Connection area
temperature too high
Connection area ventilation fault
Air supply blocked
E03
Fan malfunction
E04
Connection area fan
malfunction
No gas
Excess temperature in oven
or oven sensor failure
Motor temperature monitor triggered,
external failsafe triggered
Fan motor fault
Auxiliary fan fault
Call customer service
Call customer service
Gas supply interrupted
Excess oven temperature
Open gas valve
Call customer service
E05
E11/E21
E13/E23
E15/E25
E22
E24
E26
E27
E29
E33
E34
E80/E95/E96
E82
Low agent
pressure!
Excess temperature in
steam generator or steam
generator sensor failure
Excess temperature of
condenser or condenser
sensor failure
Core temperature sensor
fault
Bypass sensor failure
Steam generator safety
temperature limiter sensor
failure
Excess temperature of
steam generator heater
Ground connection of sensor
Steam generator heater error
Steam generator pump error
ID error / software error /
connection fault
Working parameter error
No cleaner pressure
Oven sensor fault
Call customer service
Steam generator sensor fault
Call customer service
Water tap closed
Excess temperature in condenser via
hot water connection
Solenoid valve dirt filter contaminated
Solenoid valve fault
Condenser sensor fault
Core temperature sensor fault
Open water tap
Connect appliance to cold water,
restart
Remove and clean filter
Call customer service
Call customer service
Set cooking mode with time,
and call customer service
Call customer service
Call customer service
Bypass sensor fault
Safety temperature limiter sensor fault
in steam generator
Steam generator dirty
Descale
Temperature sensor fault
Steam generator heater fault
Steam generator pump fault
Control fault
Call customer service
Call customer service
Call customer service
Call customer service
Problems during switch between °C / F
Check settings in Cookbook or
check °C/F in settings
Fill canister
Cleaner canister or nozzle rinsing fluid
agent empty
Pump fault
84
Call customer service
?
What to do if ...
The following table shows other operating irregularities which are not displayed with an error
message.
Error
Uneven browning
Possible cause
Remedy
Suction plate not correctly locked
Lock suction plate correctly
Nominal oven temperature too high
Select lower temperature and increase
cooking time
Not pre-heated
Always pre-heat Combis
Bypass pipe greasy
Clean bypass
Incorrect accessories, containers
Use suitable accessories and
containers
Control elements not illuminated and
do not react when switched on
No power connection, external failsafe
triggered
Call customer service
Appliance does not react to information
entered
Software has hung itself up
Hold down the ON/OFF switch for 5
seconds or disconnect appliance for 5
seconds
Appliance cannot be switched on or
off
ON/OFF has been locked for 3
seconds
Try again after 3 seconds
Oven is not lit inside
Oven light fault
Call customer service
Water sprays from air outlet when door
is closed
Steam measuring line blocked
Clean steam measurement line; see
“Daily servicing and maintenance”
Appliance drain blocked
Clean outflow
Water sprayed out of steam generator
into oven during operation
Automatic rinsing of steam generators
has not been carried out for some
time, i.e. it is continually deselected
Activate automatic rinsing
Water inside the oven
Outflow blocked
Descale
Water running out of base of appliance
Outflow connection blocked or covered
Remove object
Outflow blocked
Rinse condenser and outflow
thoroughly, clean/check own drain
system
Incorrect cleaning agent
Use genuine CONVOClean and
CONVOCare cleaning agents
Water hardness too high
See Water Quality Recommendations
in Warranty
Water pressure too low
Increase pressure at installation
location
Incorrect cleaning agent
Switch to CONVOClean
Degree of soiling incorrectly set
Select higher cleaning level
Black marks inside oven
Automatic cleaning (CONVOClean
system) gives poor cleaning results
The next date change or the following
day will be adequate
Caution:
If an error cannot be rectified with the aid of this list, please contact your
qualified Cleveland Range authorized service representative.
85
?
What to do if ...
CHAPTER 5
Emergency Operation
To continue to use your Convotherm by Cleveland Combi Oven-Steamer in the case of an error
which cannot be solved immediately, an “Emergency Operation” function is available.
This allows you to use at least some of the appliance functions despite a malfunction.
Call customer service immediately!
Note:
•
Cooking times can be longer.
•
Monitor the cooking process and the status of the product carefully.
Operating Instructions for Emergency Operation
If the Combi has experienced an error:
– the Signal Tone will sound
– an error number appears in the display, e.g. E01
1.
2.
3.
4.
Press the Start/Stop
key to confirm the error.
The modes which can be selected will be indicated by flashing.
Proceed as normal.
Select a program by pressing the corresponding key
•
Note: locked programs will not respond to keys being pressed.
5. Set operating information as described under the individual programs.
6. Depending on the error, a limited range of functions (e.g. Temperature) will be available.
7. To start the Combi in Emergency Operation, press the Start/Stop
8. When the cooking time has elapsed, press the Start/Stop
key.
key.
9. When the error has been rectified, the appliance will automatically switch back to normal
operation:
a. The error number will no longer be displayed,
b. The back-lighting / function display of the mode keys will not flash.
c. Keys will react to being pressed as normal.
86
?
What to do if ...
The oven will operate if these errors occur
X: Operation
possible
–: Operation not
possible
Error
1)
2)
3)
Cooking time will be much longer, dishes in upper levels will be ready first
Injection of water into condenser constantly activated (higher water consumption)
Errors E23 and E26 simultaneously, steam generator is not pre-heated
Message
on display
OEB
OGB
OES
OGS
Steaming
Combi Hot
Air and
Superheated
Steam
Hot
Air
Retherm
Cook
&
Hold
DeltaT
E01
Not enough
water
X
X
X
X
--
--
up to
356°F
--
X
X
E02
Connection
area temp.
too high
X
X
X
X
X
up to 284°F
up to
284°F
up to
284°F
up to
284°F
up to
284°F
E03
Fan
malfunction
X
X
--
--
up to
212°F (1)
--
--
--
--
--
E04
Connection
area fan
malfunction
X
X
X
X
X
up to 284°F
up to
284°F
up to
284°F
up to
284°F
up to
284°F
E05
no gas
X
--
X
--
X
X
X
X
X
X
E11
Excess oven
temperature
--
--
--
--
--
--
--
--
--
--
E13
Excess
temperature
of steam
generator
X
X
X
X
--
--
X
--
X
X
E15
Excess
temperature
of
condenser
X
X
X
X
--
--
up to
356°F
--
X
X
E21
Oven
sensor
failure
X
X
--
--
212°F
only
--
--
--
--
--
E22
Core temp.
sensor fault
X
X
X
X
X
X
X
X
X
X
E23
Steam
generator
sensor
failure
X
X
X
X
X
X
X
X
X
X
E24
Bypass
sensor
failure
X
X
X
X
up to
210°F
--
X
--
X
X
E25
Condenser
sensor
X
X
X
X
X
up to 356°F
up to
356°F
up to
356°F
X
X
87
?
What to do if ...
failure
(2)
(2)
(2)
(2)
(2)
(2)
E26
Steam
generator
safety
temp.
limiter
sensor
failure
X
X
X
X
X
X
X
X
X
X
E23&
(3)
E26
Steam
generator
safety
temp.
limiter and
steam
generator
sensor
(3)
failure
X
X
X
X
X
(3)
X
(3)
X
(3)
--
X
(3)
X
(3)
E27
Excess
temperature
Steam
generator
heater
X
X
X
X
--
--
X
--
X
X
E 29
Error in
ground
connection
--
--
--
--
--
--
--
--
--
--
E33
Steam
generator
heater error
X
(1)
X
(1)
X
(2)
X
(2)
X–
(1) (2)
X–
(1) (2)
X
X–
(1) (2)
X
X
E34
Steam
generator
pump error
X
X
X
X
X
X
X
X
X
X
E80
ID error
--
--
--
--
--
--
--
--
--
--
E81
Program
memory
error
X
X
X
X
X
X
X
X
X
X
E82
Working
parameter
error
X
X
X
X
X
X
X
X
X
X
E83
Algo. error
X
X
X
X
X
X
X
X
X
X
E89
I2C error
X
X
X
X
X
X
X
X
X
X
No cleaner
pressure
X
X
X
X
X
X
X
X
X
X
E95
E96
Low
agent
pressure!
88