Blodgett COMBI COS-20G User manual

COS-20G
INSTALLATION AND OPERATION MANUAL
FOR
EXPORT SERIES GAS COMBINATION OVENS
BLODGETT COMBI
www.blodgett.com
44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone [phone] Fax: [phone]
PN R8203 Rev D (6/01)
E2000 --- Blodgett Combi

Table of Contents
Introduction
The Blodgett Combi-Oven/Steamer 2.................................
Description of the Combi-Oven/Steamer 3............................
Oven Features 4...................................................
Installation
Owner’s Responsibilities 5..........................................
Location and Ventilation 6...........................................
Utility Connections 7...............................................
Adjustments 9.....................................................
Final Check Lists 10.................................................
Operation
Safety Information 12................................................
Oven Start-Up 13...................................................
Standard Controls 14................................................
Optional Cook & Hold 16............................................
Optional Meat Probe 19..............................................
Maintenance
Spray Bottle Operating Procedure 20..................................
Cleaning and Preventive Maintenance 21..............................
Decalcification 22...................................................

Introduction
2
The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equip-
ment has remained more or less unchanged.
There are kettles, deck ovens, the good old range
with its legion of pots and many other extra
appliances. The result: time expenditure, exces-
sive manual work, and countless cleaning pro-
cesses.Thelastfewyearshavepavedthewayfor
a revolution in the equipment of restaurant and in-
stitutionalkitchens.AllBlodgett Combiappliances
improve your kitchen through:
D increased productivity
D a wider range of menu choices
D a simplified cleaning process
The work process is simplified since products are
prepared on or in steam table pans and trays.
Foodcanbecooked, stored,and transportedwith
the same pans. Small amounts of product can be
processed efficiently; pre-cooked and conve-
nience foods can be reheated within minutes.
WiththeOven/Steameryouhavethechoiceoftwo
cooking processes:Steam and Hot Air, either...
D Separately
D Combined, or
D InSequenceusingtwoorthreefunctionsduring
onecookingprocess.Wecallthiscombi-steam-
ing and combi-baking.
For easy operation you can choose from three
modes:
Steam Hot
A
ir Combi
Steam &
Hot Air
In the Steam mode you can:
D steam D blanch D poach
D defrost D rethermalize
In the Hot Air mode you can
D roast D bake D braise
In the Combi mode you can:
D defrost D roast D rethermalize
D reheat D bake D sous vide*
D proof* D cook & hold*
* with optional digital controls
TheCOS-20Gmodelincludesabuiltinsteamgen-
erator. This unit includes an inlet, funnelassembly
and valve lever for decalcification.

Introduction
3
Description of the Combi-Oven/Steamer
ABOUT THE OVEN/STEAMER
Blodgett Combi-Oven/Steamers are quality pro-
duced using high-grade stainless steel with first
class workmanship.
The high performance fresh steam generator with
its control system makes it possible to enjoy all of
the advantages of a high quality steamer at the
flick of a switch. Fresh steam enters the oven cav-
ity without pressure and is circulated at high
speed. This process enables quick and gentle
cooking and ensures high quality food while pro-
viding convenient working methods. The steam
generator is completely automatic and protected
from running dry.
A patented quench system keeps the air in the
oven clean. Fumes which arise from roasting and
grilling are sucked from the appliance,quenched,
and directed out through the condenser drain.
The exhaust system is effective in all cooking
modes and results in better quality foods and no
flavor transfer. The fan, whichis guardedagainst
accidental finger contact, is driven by a quiet and
powerful motor. The condenser draws out excess
steam from the appliance. Condensation and
waste water, which result during steaming and
cleaning, are continuously drained.
The use of high quality insulation impedes exces-
sive heat radiation and saves energy.
OVEN/STEAMER OPERATION
The practical oven door, with a viewing window,
has a wide swing radius and handle which can be
operated easily, even with wet or greasy hands.
Ease of operation is guaranteed through the sim-
ple arrangement of the controls. Graphic symbols
make the appliance easy for even inexperienced
kitchenstafftooperate.Steam,HotAirand Combi
modes can be selected with one switch. A fourth
function on the mode selection switch, the Cool
Down mode, allows the oven cavity to cool down
rapidly with the door opened or closed.
Cleaning is kept to a minimum. The interior is
sprayed with a self-acting cleaning solution which
interacts with steam to easily remove crusts and
stains. The oven is designed for easy care and is
welded water tight so that the internal cooking
cavity may be rinsed with a hose after the steam
cleaning process.

Introduction
4
Oven Features
Standard Features
1
2
3
5
6
4
COS-20G
Figure 1
1Control Panel
2Oven Door
3Door Handle
4Vent (not shown)
5Decalcifying Inlet & Funnel Assembly
6Decalcifying Valve Lever

Installation
5
Owner’s Responsibilities
1. Oven(s)areuncrated, stacked(ifapplies)and
put in place.
2. The owner/operator must have the following
utility requirements met and installed.
NOTE: Refer to the Utility Connection infor-
mation provided.
MAXIMUM SHELF LOADING
COS-20G 45,5 Kg (100 lbs)
ELECTRICAL
15 amp grounded outlet
PLUMBING
Water
Water pressure 345 kPa to unit
Cold water supply 19 mm hose fitting
Hot water supply 19 mm hose fitting
Drainage Atmospheric vented drain
Drain connection 5 cm copper
Average water drain temperature Approximately 50_C
GAS PRESSURE
Gas Connection BSP/ISO 3/4-14 7/1
Orifice at Sea Level
Steam (gas type --- G20) 5.156 mm diameter
Hot Air (gas type --- G20) 2.00 mm diameter
Inlet Pressure to the Unit
Gas type --- G20 20 mbar
Hot Air Pressure
Gas type --- G20 7.6 mbar
Steam Pressure
Gas type --- G20 8.6 mbar
CALORIFIC INPUT (Nett)
Steam 29.0 KW
Hot Air 49.8 KW

Installation
6
Location and Ventilation
LOCATION
The well planned and proper placement of your
appliance will result in long term operator conve-
nience and satisfactory performance.
The following clearances must be maintained be-
tween the unit and any combustible or non-com-
bustible construction.
D Right side of unit --- 15 cm
D Left side of unit --- 15 cm
D Back of unit --- 15 cm
NOTE: For models with hose assemblies on the
back of the unit, the hose must be 15 cm
from the wall.
The following clearances are recommended, but
not required, for servicing.
D Left side of unit --- 30 cm
D Back of unit --- 30 cm
Place the unit in an area which is free of drafts and
accessible for proper operation and servicing.
Keep the operating area free and clear of all com-
bustibles such as paper, cardboard, and flam-
mable liquids and solvents.
DO NOT place the unit on a curb base or seal to
the wall; either condition will prevent proper venti-
lationtotheblowermotors.Slightunevennesscan
be corrected with the adjustable legs.
Heat sources should not be located near the air
vents on the left hand side of the unit. Consult the
factory for an optional protective side heat shield
kit if a warm surface or water source is to the left
of the unit.
On all models, tripping the blower motor’s thermal
overload device indicates an excessive ambient
temperature on the side of the oven. This must be
corrected to prevent permanent damage to the
oven. All motor bearings are permanently lubri-
cated by the manufacturer; there is no need for
additional lubrication during the operational life-
time of the motors.
VENTILATION
The necessity for a properly designed and in-
stalled ventilation system cannot be over empha-
sized. The ventilation system will allow the unit to
function properly while removing unwanted va-
porsandproductsof combustionfrom the operat-
ing area.
The appliance must be vented witha properlyde-
signed mechanically driven exhaust hood. The
hood should be sized to completely cover the
equipment plus an overhang of at least 15 cm on
allsides not adjacent to a wall. Thecapacity ofthe
hood should be sized appropriately and provi-
sions made for adequate makeup air.
WARNING!!
Failure to properly vent the oven can be
hazardous to the health of the operator;
and will result in operational problems,
unsatisfactory baking,and possibledam-
age to the equipment. Damage sustained
as a direct result of improper ventilation
will not be covered by the Manufacturer’s
warranty.
Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questions regarding the proper installationand/or
operation of your unit, please contact your local
distributor. If you do not have a local distributor,
pleasecallBlodgettCombiat0011-802-860-3700.

Installation
7
Utility Connections
NOTE: Utility connections must be performed by
a qualified installer only.
WATER CONNECTION
NOTE: Hot water maximizes steam production
but is not required. Cold water may be
supplied to both inlets if hot water is not
available.
Connect the appliance to quality cold water via a
pressure hose with 19 mm couplings. Cold water
is connected to the left solenoid/pressure regula-
tor as views from the rear of the oven. Hot water
connection, right solenoid/pressure regulator, to
the boiler is recommended. A shut off valve must
be provided adjacent to the oven.
13mm appliance hose
with 19 mm hose fittings
Figure 2
Water must meet the following minimum require-
ments:
D Total Dissolved Solids (TDS) content will not ex-
ceed 30 parts per million.
D Water PH must be 7.0 or higher
WARNING!!
The use of poor quality water will invali-
date your warranty.
DRAIN CONNECTION
A5 cmcopperpipewith standarddrain pitchmust
beruntoanopendrainorconnectedtoastand-
pipe equipped with a vent.
NOTE: Thewastewatercanalsobedirectedtoa
nearby floor drain. Flexible hose which al-
lows trapped water to accumulate in
sagged runs must be avoided.
1. Find the drain connection on the lower rear of
the unit.
2. Loosen the coupling clamps. Attach a 5 cm
copperdrainpipetothedrainconnection.Re-
tighten the coupling clamps.
NOTE: The open end of the drain should be in-
stalled facing the floor. Copper line, used
for installation to an open drain or floor
sink,mustbesuppliedbytheinstaller.Use
of a trap inline will cause drain backup.
5cmDrain
Customer
Supplied
To Drain
Oven
Drain
Figure 3

Installation
8
Utility Connections
ELECTRICAL CONNECTION
Before making anyelectricalconnections tothese
units, check that the power supply is adequate for
the voltage, amperage, and phase requirements
stated on the rating name plate mounted on the
appliance.
A strain relief for the power supply cord is required.
The installer must supply a cord bushing that meets
all Local and National installation standards.
The circuit breaker that is used to provide power
to this appliance must have a minimum of 3mm
contact spacing. Thecircuit breakermust meetall
Local and National installation standards.
All ovens must be installed in accordance with Lo-
cal or National Electrical codes.
A wiring schematic is located on the inside of the
removeable side panel.
NOTE: Disconnect the power supply to the unit
before servicing.
WARNING!!
Improper electrical installation will invali-
date your warranty.
GAS PIPING AND PRESSURE
Aproperlysizedgassupplysystemisessentialfor
maximum oven performance. Piping should be
sized to provide a supply of gas sufficient to meet
themaximumdemand ofallappliancesontheline
without loss of pressure at the equipment.
Pressure Regulation and Testing
The gas pressure to the appliance must be rated
for 20 mbar while the burners are on. A sufficient
gas pressure mustbepresentattheinlet tosatisfy
these conditions.
Eachunithasbeenadjustedatthefactorytooper-
ate with the type of gas specified on the rating
plate attached to the right side of the unit.
Eachoven issuppliedwithgasregulatorstomain-
tain the proper gas pressure for steamand hot air
production. The regulators are essential to the
properoperationoftheovenandshould notbe
removed. The hot air system is regulated to 7.6
mbar. The steam system is regulated to 8.6 mbar.
DO NOT INSTALL AN ADDITIONAL REGULATOR
WHERE THE OVEN CONNECTS TO THE GAS
SUPPLY.
The oven and its individual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of that system at test
pressuresinexcessof 35mbar.
The oven must be isolated from the gas supply
piping system by closing its individual manual
shutoff valve during any pressure testing of the
gas piping system at test pressures equal or less
than 35 mbar.
Prior to connecting the unit, gas lines should be
thoroughly purged of all metal filings, shavings,
pipe dope, andother debris. After connection, the
unit should be checked for correct gas pressure.
Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questions regarding the proper installationand/or
operation of your unit, please contact your local
distributor. If you do not have a local distributor,
pleasecallBlodgettCombiat0011-802-860-3700.

Installation
9
Adjustments
BEFORESWITCHINGTHEAPPLIANCEON
Before applying power to the unit for the first time,
check for the following conditions:
jThe unit is level.
jAll electrical safety provisions have been ad-
hered to and the electrical connections are
correct.
jThe circulation blower wheels should turn
counter-clockwise: check rotation from inside
the oven cavity.
jWater is connected, turned on and all of the
connections are water tight.
jCheckgasfittingswithleakdetectionsolution.
jThe transport cart is inserted into the cooking
cavity. When the cart isnot inserted into theunit,
water can spill onto the floor causing it to be-
come slippery. If the door willnot close properly,
use the
NOTE: The first time the unit is turned on, or after
theunit has been OFF for 5 hours and then
turned on, it will automatically flush the
steam generator for a period of 75 sec-
onds. The steam generator will then fill to
the proper water level. The unit is now
ready for operation.
DOOR ADJUSTMENT
The hinges may be adjusted using the following
procedure:
1. Adjust the top hinge plate by loosening the
three mounting bolts on the top right corner of
the unit.
2. Adjust the bottom hinge pin by loosening the
mountingboltlocatedunderthebottomhinge
plate on the lower right corner of the oven.
3. Adjust the hinges so that the door back and
the unit face are parallel.
4. Tighten the bolts so that there is no further
movement.
5. The adjustment is correct when the door
closesfirmlyandnosteamleaksfromthegas-
ket.
The hinges can also be adjusted as follows:
1. Adjust the door catch by loosening the four
mounting screws located on the inside sur-
face of the oven door.
2. The adjustment is correct when no steam
leaks from the gasket.
COS-20G
Oven
Door
Door
Oven
Figure 4

Installation
10
Final Check Lists
NOTE: Final check list must be performed by a
qualified installer only.
ELECTRICAL CONTROL COMPARTMENT
Applied voltage to unit voltage/phase suitable for
appliance specified.
jRemove side panel
jSet motor protector (F2) to on position
jAdjust motor protector to maximum
jReset high limit thermostats F3 and F6
jReinstall side panel
PLUMBING FINAL CHECK
jIncomingwaterpressurewithin276kPa(mini-
mum) --- 345 kPa (maximum)
jAtmospheric vented drain in place
jWater solenoid properly bracketed and not
leaking
jWater feed lines intact without leaks
jOptional Spray Hose connected properly.
Connect the optional spray hose tothe fillso-
lenoid as shown.
Washer
Fill
Solenoid
Hose and Spray
Washer
Regulator Assembly
“Y” Fitting
Cold water supply
Spray Hose Connection
Figure 5
GAS FINAL CHECK
jVerify inlet pressure is 20 mbar.
Turn manual gas valve to on. Turn mode selector
switch to STEAM.
NOTE: On initial startup, the steam generation
system may go into lockout mode until all
air has been purged from the gas line. To
reset the steam generator system, turn the
mode selector to OFF, then back to
STEAM. Repeat until the steam generator
burner ignites.
jVerifytheregulatorpressureissetat8.6mbar.
jCheck forgasleaks usingleak detectionsolu-
tion.
Turn the mode selector switch to HOT AIR.
NOTE: Oninitialstartup, thehotairsystemmaygo
into lockout mode until all air has been
purgedfrom thegasline. Lockoutmodeis
indicated by the amber lamp near the
manual gas valve. If lockout occurs, press
the reset switch to initiate hot air startup.
Repeat until hot air ignition occurs.
jVerify hot air manifold pressure is set at 7.6
mbar.
jCheck forgasleaks usingleak detectionsolu-
tion.

Installation
11
Final Check Lists
OVEN OPERATIONAL TESTS
NOTE: Checkstobemadebycustomerorautho-
rized service agent.
Cool Down Mode
jCheck fan rotation is correct, counter clock-
wise from inside of the oven
Combi Mode
TurntoCOMBImode,setthermostatto177_Cand
verify:
jBoiler flushes and fills
jBoiler preheats to 85_C then switches to HOT
AIR
jWhen HOT AIR reaches 177_C, HOT AIR shuts
off and STEAM comes on
Steam Mode
Turn on STEAM mode and verify(control panelre-
moved):
jCheck timer operation in all three positions
a.) Set timer to OFF position, buzzer should
sound
b.) Set timer in position other than OFF or
STAY ON, timer should count down
c.) Set timer in STAY ON position, oven should
operate continuously without timer
jRun light (power light) turns on
jUnit produces steam, window fogs, door seal
does not leak
jQuenching system working
Hot Air Mode
Turn to HOT AIR mode and set thermostat to
204_Candverify:
jHeat demand light is on
jOven is heating properly
jHeat lights shuts off at 204_Candovenmain-
tains 204_C.

Operation
12
Safety Information
THE INFORMATION CONTAINED IN THIS SEC-
TIONISPROVIDEDFORTHEUSEOFQUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERAT-
ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CON-
TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OP-
ERATIONOFTHEEQUIPMENTDESCRIBED. AD-
HERENCE TO THE PROCEDURES RECOM-
MENDED HEREIN WILL ASSURE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROUBLE-FREE SERVICE.
Please take the time to read the following safety
andoperatinginstructions.Theyarethekeytothe
successful operation of your Blodgett Combi gas
appliance.
SAFETY TIPS
For your safety read before operating
What to do if you smell gas:
D DO NOT try to light any appliance.
D DO NOT touch any electrical switches.
D Use an exterior phone to call your gas supplier
immediately.
D If you cannot reach your gas supplier, call the
fire department.
What to do in the event of a power failure:
D Turn all switches to off.
D DO NOT attempt to operate the unit until the
power is restored.
NOTE: In the event of a shut-down of any kind, al-
low a five (5) minute shut off period before
attempting to restart the oven.
General safety tips:
D DO NOT use tools to turn off the gas control. If
thegascannotbeturnedoffmanuallydonottry
to repair it. Call a qualified service technician.
D If the oven needs to be moved for any reason,
the gas must be turned off and disconnected
from the unit before removing the restraint
cable. Reconnect the restraint after the oven
has been returned to its original location.
D DO NOT remove the controlpanel cover unless
the oven is unplugged.

Operation
13
Oven Start-Up
INITIAL OVEN START-UP
1. TurnthemanualgasvalvetoON.
STEAM MODE (if applicable)
1. Turn the mode selector switch to STEAM.
2. The combustion blower turns on.
3. The green POWER Indicator lamp on the front
control panel lights.
4. The steam generatorflushes and drains auto-
maticallyfor75secondsiftheunithasbeenoff
for at least 5 hours.
5. The steam generator begins to fill. After two
minutes, the FILL indicator lamp on the front
control panel blinks. The convection blower
and POWER lamp turn off.
6. When the steam generator is filled to the proper
level and preheated, the convection blower, in-
terior lights and POWER indicator lamp turn on.
7. Severalrelay contacts change state. A click is
heard when the gas valve opens.
8. The steam generator main burner ignites.
9. Steam fills the cavity and is controlled by a
non-accessible internal thermostat.
HOT AIR MODE (if applicable)
1. Turn the mode selector switch to Hot Air.
2. The convection blower turns on.
3. Set the hot air thermostat to the desired tem-
perature.
4. Thethermostatlamplights,indicatingthecav-
ity temperature is below the desired set point.
5. Twoseriesofclicksareaudibleasthehotair
pilot burners and main burners ignite.
6. When the cavity temperature reaches the de-
siredsetpoint,thetemperatureindicatorlamp
goes off. The main burners shut off.
COMBI MODE (if applicable)
1. Turn the mode selector switch to COMBI.
2. The combustion blower turns on.
3. The green POWER indicator lamp on the front
control panel lights.
4. Set the Hot Air thermostat to the desired tem-
perature.
5. The steam generator flushes and drain auto-
maticallyfor75secondsiftheunithasbeenoff
for at least 5 hours.
6. The steam generator begins to fill. After two
minutes the FILL indicator lamp on the front
control panel blinks. The convection blower
and POWER lamp do not shut down.
7. Whenthesteamgeneratorisfilledtotheprop-
er level, several relay contacts change state.
A click is heard when the gas valve opens.
8. Whenthesteamgeneratorcomes upto apre-
determined temperature, the hot air thermo-
stat lamp illuminates, indicating the cavity
temperature is below the desired set point.
9. Twoseriesofclicksareaudibleasthehotair
pilot burners and main burners ignite.
10. When the cavity temperature reaches the de-
siredsetpoint,thetemperatureindicatorlamp
goes off. The main burners shut off.
11. The steam and hot air burners toggle back
and forth responding to the thermostat set
points.

Operation
14
Standard Controls
COS-20G Shown
4
6
5
13
7
8
2
9
10
Figure 6
CONTROLS IDENTIFICATION
1. LOW WATER FILL LIGHT --- during the fill
cycle, this light remains on until the water in
the steam generator is at the proper leveland
up totemperature.Duringnormaloperationthe
light should not be on. If the light comes on,
check the water level in the steam generator.
2. DON’T STEAM LIGHT --- indicates the unit is
too hot to operate in the steam mode. Place
the unit in the Cool Down mode until the tem-
peratureisbelow230_F(110_C)andopenthe
door. This light does notinhibit steamproduc-
tion.
3. POWER ON LIGHT --- indicates the unit is in
Steam, Hot Air or Combi.
4. MODE SELECTOR SWITCH --- turns power
to the oven on or off. Allows selection of
Steam, Hot Air, Combi or Cool Down modes.
5. TEMPERATURE DIAL --- used to set desired
cooking temperature.
6. HEATING INDICATOR LIGHT --- lights when
the Hot Air heating is in operation.
7. TIMER DIAL --- used to set desired cooking
time.
8. FLUSH/DRAIN SWITCH --- used to flush/
drain the steam generator for decalcification.
9. LOCKOUT LIGHT --- lights when hot air con-
trol system is in lockout mode.
10. RESET SWITCH --- used to reset the hot air
control system after a lockout condition.

Operation
15
Standard Controls
OPERATION
1. Turn the MODE SELECTOR Switch (4) to the
desired function.
The POWER ON Light (3) illuminates.
2. Set theTIMER(7)forthedesired cookingtime
orsetittoSTAY ON. The buzzer sounds and
the unit shuts off when the time has expired.
3. For the HOT AIR and COMBI modes, set the
TEMPERATURE Dial (5) to the desired cook
temperature. The HEATING INDICATOR Light
(6) illuminates and stays lit until the desired
temperature is reached. The temperature dial
doesnotoperateduringtheSTEAMportionof
the COMBI mode.
4. The selected mode operates automatically.
Thetemperature,timeandmodecanbeal-
tered at any time during the cooking process.
The operation can be stopped by the use of
the Mode Selector Switch or by opening the
door.
5. At the end of the specified time period, the
buzzer sounds and the appliance will shut off
automatically. Move theTIMER (7) totheSTAY
ON position tostop the buzzerand restart the
unit.
6. To cool down the oven cavity, switch the
MODE SELECTOR Switch (4) to COOL
DOWN. In the Cool Down mode neither the
temperaturedialorthetimerwillbeoperation-
al. The blower will function with the door open
or closed.
7. The mode selector switch is also the main
power switch. In the OFF position the ap-
pliance is not operational.

Operation
16
Optional Cook & Hold
COS-20G Shown
1
4
2
3
13
5
15 14
16
17
6
9
12
7
8
10
11
19
20
18
Figure 7
CONTROLS IDENTIFICATION
1. LOW WATER FILL LIGHT --- during the fill
cycle, this light remains on until the water in
the steam generator is at the proper leveland
up totemperature.Duringnormaloperationthe
light should not be on. If the light comes on,
check the water level in the steam generator.
2. DON’T STEAM LIGHT --- when lit indicates
the unit is too hot to operate in the steam
mode.
3. POWER ON LIGHT --- when lit indicates pow-
er to the unit is turned on.
4. MODE SELECTOR SWITCH --- controls pow-
er to the oven and selection of steam, hot air
and combi modes. The convection fan runs
with the switch in steam, hot air, combiorcool
down.
5. TIME DISPLAY --- shows cook time.
6. TIME ARROW KEYS --- press to enter cook
time from 00:00 to 99:59.
7. TEMPERATURE DISPLAY --- shows cook
temperature.
8. HEAT LIGHT --- when lit indicates hot air or
steam is in operation.
9. TEMPERATURE ARROW KEYS --- press to
enter cook temperature from 120---212_F
(48 --- 100_C) for steam and 140---500_F
(60 --- 260_C) for hot air/combi.
10. STAGE ONE LED --- when lit indicates opera-
tion or programming of stage one for the cur-
rent product. Cook cycles may contain one or
two different stages.
11. ACTUALTEMPKEY --- presstodisplayactual
oven/steamer temperature
12. STAGE TWO KEY --- press to enter stage two
cook time and temperature.
13. PRODUCT KEYS --- three programmable keys.
14. MANUAL PRODUCT KEY --- default product
keyusedfor manualand programmed cooking.
15. START KEY --- press to begin a cook cycle.
16. STOP KEY --- press to silence audible alarms
and pause or cancel cook cycles.

Operation
17
Optional Cook & Hold
17. PROGRAM KEY --- press to enter program-
ming mode and save programmed settings.
18. FLUSH/DRAIN SWITCH --- Used to flush/
drain the steam generator for decalcification.
19. LOCKOUT LIGHT --- lights when hot air con-
trol system is in lockout mode.
20. RESET SWITCH --- used to reset the hot air
control system after a lockout condition.
MANUAL OPERATION
1. Turn the SELECTOR SWITCH (4) to the de-
sired mode. The LED above the manual key
lights.
2. PresstheTEMPERATUREARROWKEYS(9)
to set the stage one cook temperature.
3. Press the TIME ARROW KEYS (6) to set the
stage one cook time.
4. Press the STAGE TWO KEY (12).
NOTE: Stage two can be used for either a
holdmodeorasecondcooktempera-
ture. Example: Cook meats or poultry
at a low temperature for maximum
moisture retention, then set the sec-
ond stage for browning. To use the
second stage for holding, you must
set an appropriate hold time for the
unit to count down from.
NOTE: If stage two is not required enter a
cook time of 00:00.
5. PresstheTEMPERATUREARROWKEYS(9)
to set the stage two cook temperature.
6. Press the TIME ARROW KEYS (6) to set the
stage two cook time.
7. Press the START KEY (15) to begin the cook
cycle. The STAGE ONE LED (10) lights. The
TIME DISPLAY (5) counts down the stageone
cook time.
Ifstagetwoisselectedan alarmsounds atthe
end of stage one. The time display counts
down the stage two cook time.
8. When all cook stages are complete the TIME
DISPLAY (5) flashes 00:00, the TEMPERA-
TURE DISPLAY (7) flashes 0 and an audible
alarm sounds. Press the STOP KEY (16) to si-
lence the alarm. The control maintains the
stage one cook temperature.
9. Turn the SELECTOR SWITCH (4) to OFF to
shut down the oven/steamer.
NOTE: Time and temperature settings may be
changed atanytimeduring manual opera-
tion. Press the time arrow keys to change
the cook time. Press the temperature ar-
row keys to change the cook temperature.
PROGRAMMED OPERATION
NOTE: See page 18 for programming instruc-
tions.
1. Turn the SELECTOR SWITCH (4) to the de-
sired mode.
2. Press the desired PRODUCT KEY (13). The
LED above the selected key lights. Allow the
oven to preheat before loading product. The
HEAT light (8) goes offwhen unit has reached
the set temperature.
3. Load the product. Press the START KEY (15)
tobeginthecookcycle.TheSTAGE ONELED
(10) lights. The TIME DISPLAY (5) counts
down the stage one cook time.
NOTE: Press the STOP KEY (16) once topause
an active stage one cycle. Press the
START KEY (15) to resume.
NOTE: Press the STOP KEY (16) twice tocan-
cel an active stage one cycle.
4. An alarm sounds at the end of stage one. The
time display counts down the stage two cook
time.
NOTE: Press the STOP KEY (16)once tocan-
cel an active stage two cycle. Stage
two cycles cannot be paused.
5. When allcook stages are complete, the TIME
DISPLAY (5) flashes 00:00, the TEMPERA-
TURE DISPLAY (7) flashes 0 and an audible
alarm sounds. Press the STOP KEY (16) to si-
lence the alarm. The control maintains the
stage one cook temperature.

Operation
18
Optional Cook & Hold
PROGRAMMING THE PRODUCT KEYS
NOTE: Each product key can hold two programs:
one for steam and one for hot air/combi. Hot
air programs can be used in combi.
1. Turn the SELECTOR SWITCH (4) to the de-
sired mode.
2. Press the desired PRODUCT KEY (13).
3. Press and hold the PROGRAM KEY (17) for
five seconds. The controlbeeps. The product
key LED and STAGE ONE LED (10) light.
4. PresstheTEMPERATUREARROWKEYS(9)
to set the stage one cook temperature.
5. Press the TIME ARROW KEYS (6) to set the
stage one cook time.
6. Press the STAGE TWO KEY (12).
NOTE: Stage two can be used for either a
holdmodeorasecondcooktempera-
ture. Example: Cook meats or poultry
at a low temperature for maximum
moisture retention, then set the sec-
ond stage for browning. To use the
second stage for holding, you must
set an appropriate hold time for the
unit to count down from.
NOTE: If stage two is not required enter a
cook time of 00:00.
7. PresstheTEMPERATUREARROWKEYS(9)
to set the stage two cook temperature.
8. Press the TIME ARROW KEYS (6) to set the
stage two cook time.
9. Press and hold the PROGRAM KEY (17) to
save the program settings.
PROGRAMMING THE MANUAL KEY
NOTE: The manual key may be used for manual
cooking and programmed for two prod-
ucts, one for steam and one for hot air/com-
bi. Hot air programs can be used in combi.
1. Turn the SELECTOR SWITCH (4) to the de-
sired mode.
2. Press the MANUAL KEY (14). The LED above
the manual key lights.
3. PresstheTEMPERATUREARROWKEYS(9)
to set the stage one cook temperature.
4. Press the TIME ARROW KEYS (6) to set the
stage one cook time.
5. Press the STAGE TWO KEY (12).
NOTE: Stage two can be used for either a
holdmodeorasecondcooktempera-
ture. Example: Cook meats or poultry
at a low temperature for maximum
moisture retention, then set the sec-
ond stage for browning. To use the
second stage for holding, you must
set an appropriate hold time for the
unit to count down from.
NOTE: If stage two is not required enter a
cook time of 00:00.
6. PresstheTEMPERATUREARROWKEYS(9)
to set the stage two cook temperature.
7. Press the TIME ARROW KEYS (6) to set the
stage two cook time.
8. Press and hold the PROGRAM KEY (17) to
save the program settings.
NOTE: Time and temperature settings may be
changed at any time during operation of a
programmed manual key. Press the time
arrowkeystochangethecook time. Press
the temperature arrow keys to changethe
cook temperature.

Operation
19
Optional Meat Probe
CONTROLS IDENTIFICATION
1. MEAT PROBE SWITCH --- controls power to
the meat probe.
2. MEATPROBECONTROL --- use to set the de-
sired probe temperature. Indicates the actual
temperature of the product
3. MEAT PROBE CONNECTOR --- receptacle
for the plug in meat probe.
NOTE: For sanitation it is recommended that
the meat probe remain plugged into
the front panel receptacle at all times.
OPERATION
Measuring the product core temperatures during
long roasting periods is very practical. It is espe-
ciallyimportantforproductssuchasRoastBeefto
reach a specific internal temperture.
Place the probe through tothe middleof theprod-
uct’s thickest section. Be sure the probe does not
touch any bone and the tip is not in a fat pocket.
These conditions can cause inaccurate readings.
1. Set the MODE SELECTOR Switch to the de-
sired function.
2. TurntheMEATPROBESwitch(1)toON.
3. Tosetthedesiredcoretemperaturepressand
hold the * BUTTON (4) on the MEAT PROBE
CONTROL (2).
Use the up arrow key (6) to increase the set-
point temperature. Use the down arrow key
(5) to decrease the setpoint temperature.
4. Set the TIMER to STAY ON. The cooking pro-
cess runs automatically.
When the selected core temperature is
reached, the buzzer will sound and the ap-
pliance shuts off automatically.
The temperature and mode can by changed
at any time during the process.
5. Shut the appliance off by setting all switches
to OFF.
NOTE: When setting the internal temperature, be
sure to allow for carry-over cooking after
the roast is removed from the oven
1
23
4 5 6
Figure 8