Blodgett CTBR-AP Guide

BLODGETT OVEN COMP NY
www.blodgett.com
44 Lakeside Avenue, urlington, Vermont 05401 USA Telephone: (802) 658Ć6600 Fax: (802)864Ć0183
PN 34532 Rev G (5/07)
E 2007 - G.S. lodgett Corporation
CTBRĆ P
KFC LL PURPOSE H LFĆSIZE
ELECTRIC CONVECTION OVEN
INST LL TION - OPER TION - M INTEN NCE

IMPORT NT
FOR YOUR S FETY
Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
W RNING: IMPROPER INST LL TION, DJUSTMENT,
LTER TION, SERVICE OR M INTEN NCE C N C USE
PROPERTY D M GE, INJURY OR DE TH. RE D THE INĆ
ST LL TION, OPER TING ND M INTEN NCE INĆ
STRUCTIONS THOROUGHLY BEFORE INST LLING OR
SERVICING THIS EQUIPMENT
The information contained in this manual is important for the proper
installation, use, and maintenance of this oven. dherence to these
procedures and instructions will result in satisfactory baking results
and long, trouble free service. Please read this manual carefully and
retain it for future reference.
Errors: Descriptive, typographic or pictorial errors are subject to correcĆ
tion. Specifications are subject to change without notice.

THE REPUTATION YOU CAN COUNT ON
For over a century and a half, The lodgett Oven Company has been building
ovens and nothing but ovens. We've set the industry's quality standard for all
kinds of ovens for every foodservice operation regardless of size, application
or budget. In fact, no one offers more models, sizes, and oven applications
than lodgett; gas and electric, fullĆsize, halfĆsize, countertop and deck, conĆ
vection, Cook'n Hold, CombiĆOvens and the industry's highest quality Pizza
Oven line. For more information on the full line of lodgett ovens contact your
lodgett representative.

Your Service Agency's Address:
Model:
Serial Number:
Your oven was installed by:
Your oven's installation was checked by:

Table of Contents
Introduction
Oven Description and Specifications 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation
Delivery and Location 3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Utility Connections 4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stand Assembly 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Assembly to Stand 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Double Section Assembly 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ventilation 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operation
Safety Information 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IQ VVĆ208 Control 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Component Description 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Operational Test Procedure 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Recipe Review. 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
View Temperature Setting 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cool Down 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Setback 15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Programming 15. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Changing the Menu Strip 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Recipe Programming (1724) 17. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
System Programming (6647) 22. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Product or Alarm Name Libraries (6647) 25. . . . . . . . . . . . . . . . . . . . . . . . .
SCK Address (6647) 27. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IQ Control 28. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Operation 29. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Programming Single Stage Recipes 31. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Programming Multiple Stage Recipes 33. . . . . . . . . . . . . . . . . . . . . . . . . . . .
2nd Level Programming 36. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Replacing the Recipe Card 37. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Error Codes and Alarms 37. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Maintenance
Cleaning and Preventative Maintenance 38. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Introduction
2
Oven Description and Specifications
Cooking in a convection oven differs from cooking
in a conventional deck or range oven since heated
air is constantly recirculated over the product by
a fan in an enclosed chamber. The moving air conĆ
tinually strips away the layer of cool air surroundĆ
ing the product, quickly allowing the heat to peneĆ
trate. The result is a high quality product, cooked
at a lower temperature in a shorter amount of time.
lodgett convection ovens represent the latest adĆ
vancement in energy efficiency, reliability, and
ease of operation. Heat normally lost, is recircuĆ
lated within the cooking chamber before being
vented from the oven: resulting in substantial reĆ
ductions in energy consumption and enhanced
oven performance.
mperes Electrical
Connection
KW/Section Volts Phase L1 L2 L3 N
C
onnection
WG*
60 HZ UNITS
8.0 208 1 35 - 35 - 6
8.0 208 3 22 20 21 - 10
8.0 220Ć240 1 32 -32- 6
8.0 220Ć240 3 20 18 19 - 10
50 HZ UNITS
8 220-240 1 35 - - 35
8 220/380 3 14 12 12 2
8 240/415 3 13 11 11 2
8 230/400 3 13 11 11 2 Size per
local codes
NOTE: *Electric connection wiring is sized for 90_C copper wire at 125% of rated inp t. Refer to Page 4
in this man al for Electrical Connection specifications.
NOTE: Do ble nits can have phase loads partially eq alized by matching lines d ring hookĆ p. Otherwise
do ble nit load ratings are twice the above data.

Installation
3
Delivery and Location
DELIVERY ND INSPECTION
All lodgett ovens are shipped in containers to
prevent damage. Upon delivery of your new oven:
DInspect the shipping container for external damĆ
age. Any evidence of damage should be noted
on the delivery receipt which must be signed by
the driver.
DUncrate the oven and check for internal damĆ
age. Carriers will accept claims for concealed
damage if notified within fifteen days of delivery
and the shipping container is retained for inĆ
spection.
The Blodgett Oven Company cannot assume
responsibility for loss or damage suffered in
transit. The carrier assumed full responsibility
for delivery in good order when the shipment
was accepted. We are, however, prepared to
assist you if filing a claim is necessary.
OVEN LOC TION
The well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
The CT RĆAP requires 0" (0 cm) clearances beĆ
tween the oven sides and back and any combusĆ
tible or nonĆcombustible construction. However,
we recommend that adequate clearance be mainĆ
tained for proper servicing.
Keep the oven area free and clear of all combusĆ
tibles such as paper, cardboard, and flammable
liquids and solvents.
To ensure proper operation, ventilation must not
be obstructed in any way. Tripping of the blower
motor thermal overload protective device is
caused by excessive ambient temperature on the
control side of the oven resulting from insufficient
ventilation. This condition must be corrected imĆ
mediately to avoid permanent damage to the
oven.
Before making any utility connections to this
oven, check the rating plate to be sure the oven
specifications are compatible with the electriĆ
cal services supplied for the oven.
NOTE: The rating plate is attached to the nderĆ
side of the oven pper ledge above the
control panel.
DJUSTMENTS SSOCI TED WITH INITI L
INST LL TION
Each oven, and its component parts, have been
thoroughly tested and inspected prior to shipĆ
ment. However, it is often necessary to further test
or adjust the oven as part of a normal and proper
installation. These adjustments are the responsiĆ
bility of the installer, or dealer. Since these adjustĆ
ments are not considered defects in material or
workmanship, they are not covered by the Original
Equipment Warranty. They include, but are not
limited to:
Dleveling
Dtightening of fasteners.
No installation should be considered complete
without proper inspection, and if necessary, adĆ
justment by qualified installation or service perĆ
sonnel.

Installation
4
Utility Connections
THE INSTALLATION INSTRUCTIONS CONTAINED
HEREIN ARE FOR THE USE OF QUALIFIED INĆ
STALLATION AND SERVICE PERSONNEL ONLY.
INSTALLATION OR SERVICE Y OTHER THAN
QUALIFIED PERSONNEL MAY RESULT IN DAMĆ
AGE TO THE OVEN AND/OR INJURY TO THE OPĆ
ERATOR.
Qualified installation personnel are individuals, a
firm, a corporation, or a company which either in
person or through a representative are engaged
in, and responsible for:
Dthe installation of electrical wiring from the elecĆ
tric meter, main control box or service outlet to
the electric appliance.
Qualified installation personnel must be experiĆ
enced in such work, familiar with all precautions
required, and have complied with all requirements
of state or local authorities having jurisdiction.
U.S. and Canadian installations
All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical
Code, ANSI/NFPA 70-Latest Edition and/or CanaĆ
dian National Electric Code C22.2 as applicable.
The ventilation of this oven should be in accorĆ
dance with local codes. In the absence of local
codes, refer to the National ventilation code titled,
Standard for the Installation of Eq ipment for the
Removal of Smoke and Grease Laden Vapors from
Commercial Cooking Eq ipment", NFPAĆ96ĆLatest
Edition.
General export installations
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 installation and/or
operation of your lodgett oven, please contact
your local distributor. If you do not have a local disĆ
tributor, please call the lodgett Oven Company at
0011Ć802Ć860Ć3700.
ELECTRIC L CONNECTION
W RNING!!
Before making any utility connections to
this oven, check the rating plate to be sure
the oven specifications are compatible
with the electrical services supplied for
the oven.
Wiring diagrams are located in the control comĆ
partment area.
Ovens are supplied for operation in several voltĆ
age choices, single or three phase grounded cirĆ
cuits.
U.S. and Canadian Installations
The electric motor, indicator lights and related
switches are interconnected through the one powĆ
er source supplied to the oven.
1. The supply conduit enters through the rear of
the oven and electrical block secured to the
perforated panel at the back of the control
compartment.
General Export Installations
Export ovens are not supplied with a power cord.
Size the electrical connection in accordance with
local and National installation standards.
THE LODGETT OVEN COMPANY CANNOT ASĆ
SUME RESPONSI ILITY FOR LOSS OR DAMAGE
SUFFERED AS A RESULT OF IMPROPER INSTALĆ
LATION.

Installation
5
Oven ssembly
ST ND SSEMBLY
1. Place stand frame upside down on a work surĆ
face.
2. Attach one leg to each of the corner stud bolts
on the bottom of the stand top.
3. Place a lock washer and nut on each bolt and
tighten. DO NOT tighten leg bolts completely.
4. Place the shelf between the legs so that the
smooth top surface is facing the top of the
stand.
5. Align the shelf holes with the bolt holes found
near the bottom of each leg.
6. Insert a carriage bolt from the outside of the
leg, through the leg, and through the shelf corĆ
ner bracket.
7. Place a lock washer and nut on each bolt, and
tighten securely.
8. Tighten the leg frame bolts.
9. Snap the casters into the legs of the stand. SeĆ
cure by tightening the locknut.
NOTE: The locking casters m st be installed
on the front of the stand.
ttach the legs to
the stand frame
ttach the shelf to the stand
See View A
View A
ttach the casters to the legs
Bottom View
Shelf
Top of
Stand
Figure 1

Installation
6
Oven ssembly
OVEN SSEMBLY TO ST ND
1. Place the assembled stand in the location
where the oven is going to be used.
2. Remove the side control compartment cover
and open the front control panel of a single
oven (or lower section).
3. With a tool, punch out the knockĆouts in the
oven bottom near each corner.
4. Set the on the stand. Center it to the frame.
NOTE: There sho ld be approximately 1/2" of
stand visible on all sides of the nit.
5. Align the front and rear bolt holes of the oven
with the bolt holes in the stand.
6. Insert a bolt and washer, from the top down
through each of the two holes.
7. Place a nut and washer on each of the bolts
and tighten securely.
8. Replace the oven's side control compartment,
and close the front control panel.
NOTE: For single section ovens only. For
do ble stacked ovens step 8 will be
completed once the ovens are stacked.
Oven Leveling
1. Place a level on top of the oven. Loosen the set
screws on the side of each caster. Turn the adĆ
justment collar clockwise to raise and counter
clockwise to lower the oven.
2. When the oven is level, tighten the casters by
turning the two set screws on the side of each
caster assembly.
Figure 2

Installation
7
Oven ssembly
DOUBLE SECTION SSEMBLY
There are three stacking configurations available
for the CT RĆAP.
DTwo CT RĆAP ovens
DCT biscuit oven stacked on top of a CT RĆAP
DCT RĆAP stacked on top of a Mark V
See pages 8-10 for stacking instructions for all
configurations.
Two CTBRĆ P ovens CTB Biscuit Oven on a CTBRĆ P CTBRĆ P on a Mark V
Figure 3

Installation
8
Oven ssembly
Stacking two CTBRĆ P's or a CTB biscuit oven
on top of a CTBRĆ P
NOTE: When stacking a CTBRĆAP and CTB bisĆ
c it oven with the FAST timer, the CTB m st
be placed on top.
1. Assemble the lower section to the stand. See
Figure 2.
2. Place the stainless steel crown trim on top of
the lower section.
3. Remove the side control compartment cover
and open the front control panel on the upper
section.
4. With a tool, punch out the knockĆouts in the
oven bottom near each corner of the upper
section.
5. Punch out the knockouts in the top of the lowĆ
er section near the left hand corners.
6. Lay the upper section on its back. Attach the
self adhesive gasket tape to the front and side
edges on the bottom of the unit. See Figure 4.
7. Set the upper section on the lower section.
8. Align the front and rear bolt holes of the upper
section with the bolt holes in the bottom section.
9. Insert a bolt and washer from the top down
through each of the two holes.
10. Place a nut and washer on each of the bolts
and tighten securely.
11. Replace the oven side control compartments,
and close the front control panels on both
oven sections.
12. Place the top cap on top of the upper unit.
Upper Section
Lower Section
Crown Trim
Double stacked CTBRĆ P shown
Top Cap
Gasket
Tape
Figure 4

Installation
9
Oven ssembly
Stacking a CTBRĆ P on top of a Mark V
1. Lay the Mark V on its back.
2. Remove the 25" legs. Pry the casters out of the
old legs.
3. Attach the 6" legs with casters as follows:
NOTE: The locking casters m st be installed
on the front of the oven.
a.) Align the threaded stud in each leg with the
nut located inside each bottom corner of
the oven frame. Turn the legs clockwise and
tighten to the nearest full turn.
b.) Align the two leg plate holes in each leg
with those in the oven bottom. Secure
each leg using two 1/2" bolts.
c.) Pry the foot out of the 6" legs. Snap the
casters into the legs.
d.) Tip the oven up on the casters.
ttaching the 6' legs and casters
Figure 5
4. Remove the crown trim from the Mark V.
5. olt the stacking plate to the top of the Mark V
with the studs facing up. See Figure 6.
6. Reinstall the crown trim.
7. Lay the CT RĆAP on its back. Attach the self
adhesive gasket tape to the front and side
edges on the bottom of the unit. See Figure 6.
8. Set the CT RĆAP upright on top of the Mark V.
9. Remove the control compartment cover and
access panel from the CT RĆAP.
10. Align the front and rear bolt holes of the CT RĆ
AP with the studs on the stacking plate. See
Figure 6.
11. Place a nut and washer on each of the studs
and tighten securely.
12. Replace the control compartment cover and
access panel.
13. Insert the flue extension over the flue on the
Mark V. Attach using screws provided.
NOTE: If the oven has a vent g ard it m st be
removed before installing the fl e exĆ
tension.
14. Place the flat plate of the flue brace on top the
CT RĆAP. The two holes in the end of the
brace must line up with the holes in the flue exĆ
tension. Attach the flue brace to the flue extenĆ
sion with the screws provided.
15. Place the top cap on top of the CT RĆAP.
NOTE: This will sec re the fl e brace.
Oven Leveling
1. Place a level on top of the oven. Loosen the set
screws on the side of each caster. Turn the adĆ
justment collar clockwise to raise and counter
clockwise to lower the oven.
2. When the oven is level, tighten the casters by
turning the two set screws on the side of each
caster assembly.

Installation
10
Oven ssembly
ttaching the Stacking Plate to the Mark V
Stacking Plate
Crown Trim
ttaching the CTBRĆ P to the Stacking Plate
See
View A
View A
Stud
Stud
Top Cap
Gasket
Tape
Stacking
Plate
Figure 6

Installation
11
Oven ssembly
VENTIL TION
SINGLE OVENS
1. Mount the vent shield with the vent guard.
Align the mounting holes in the vent shield
with top holes in the vent guard.
DOUBLE ST CKED OVENS
Two CTBRĆ P's or a CTB biscuit oven on top of
a CTBRĆ P
1. Connect the upper and lower flues with the
vent riser. Mount the vent shield with the vent
riser. Align the mounting holes in the vent
shield with top holes in the vent riser.
Stacking a CTBRĆ P on top of a Mark V
1. Mount the vent shield with the vent guard.
Align the mounting holes in the vent shield
with top holes in the vent guard.
2. Insert the flue extension over the flue on the
Mark V. Attach using screws provided.
NOTE: If the oven has a vent g ard it m st be
removed before installing the fl e exĆ
tension.
3. Slide the flat plate of the flue brace under the
top cap on top the CT RĆAP. The two holes in
the end of the brace must line up with the
holes in the flue extension.
4. Attach the flue brace to the flue extension with
the screws provided.
Flue
Extension
Flue
race
Vent
Riser Vent
Shield
Top Cap
CTBRĆ P on a Mark VCTBRĆ P on a CTBRĆ P
Vent
Guard Vent
Shield
CTBRĆ P Single Oven
Vent
Guard Vent
Shield
Figure 7

Operation
12
Safety Information
THE INFORMATION CONTAINED IN THIS SECĆ
TION IS PROVIDED FOR THE USE OF QUALIFIED
OPERATING PERSONNEL. QUALIFIED OPERATĆ
ING PERSONNEL ARE THOSE WHO HAVE
CAREFULLY READ THE INFORMATION CONĆ
TAINED IN THIS MANUAL, ARE FAMILIAR WITH
THE FUNCTIONS OF THE OVEN AND/OR HAVE
HAD PREVIOUS EXPERIENCE WITH THE OPĆ
ERATION OF THE EQUIPMENT DESCRI ED. ADĆ
HERENCE TO THE PROCEDURES RECOMĆ
MENDED HEREIN WILL ASSURE THE
ACHIEVEMENT OF OPTIMUM PERFORMANCE
AND LONG, TROU LEĆFREE SERVICE.
Please take the time to read the following safety
and operating instructions. They are the key to the
successful operation of your lodgett convection
oven.

Operation
13
IQ VVCĆ208 Control
COMPONENT DESCRIPTION
1. Indicator
Lights
SLight up when product
key is activated.
2. Programming
uttons
SUsed to access programĆ
ming mode and change
parameters.
3. VFD (Vacuum
Fluorescent
Display)
Sright blue for easy viewĆ
ing. Displays
programming and cook
cycle information.
4. SlideĆIn Menu
Strips
SMenu items are printed
directly on easyĆtoĆ
change menu strip.
5. Product
uttons
SUsed to activate cook
cycles and for certain
programming functions.
6. SCAN key SUsed for recipe review
during idle.
SUsed to review time
remaining during multiple
cooks (press & hold)
7. COOL DOWN
key
SUsed to enter or exit cool
down mode.
8. TEMP/
TOGGLE
CLEAR key
SUsed to check actual
temperature; also used to
clear value when in
programming mode.
9. HOLD key SHolds are not sed for
KFC applications. Used to
toggle between upper
and lower case letters
when programming
libraries.
10. SET ACK
key
SUsed to enter or exit
Setback mode.
11. SCK LINK
logo
SSignifies your control is
communicationsĆcapable.
Figure 8

Operation
14
IQ VVCĆ208 Control
OPER TION L TEST PROCEDURE
1Plug oven into electrical source
2Turn the oven power switch on.
NOTE: AP and Mark V comp ter is npowered if off. The XCEL is powered if pl gged in.
3NOTE: This scrolling can be bypassed by pressing SCAN.
The controller will scroll through the following:
a.) Appliance Type
b.) Software #
c.) Download #
d.) SCK Address
e.) PREHEAT"
4The oven will enter PREHEAT" mode and begin to warm up. When the set temperature
(default 325°F) is reached, the Preheat timer will count down from 45 minutes to zero.
When LOAD" is displayed, the oven is ready for use.
5Press any illuminated product key.
6The cook cycle will count down in the display.
RECIPE REVIEW - Quickly see what is proĆ
grammed for each product key.
1. Press the SCAN key.
2. Select any product key previously proĆ
grammedĆLED will be lit above the key.
3. Press the DOWN arrow key to scroll through
the list.
4. Press SCAN to exit.
VIEW TEMPER TURE SETTING
1. Press the TEMP key 'once' to view Actual TemĆ
perature, or
2. Press the TEMP key 'twice' to view Set TemĆ
perature.
3. Press the TEMP key 'three' times to view Fan
Speed
4. Press the TEMP key 'four' times to view Fan DiĆ
rection
COOL DOWN
1. To enter Cool Down, press the COOL DOWN
key while the oven door is closed. When the
display reads COOL," the door can then be
opened.
W RNING!!
THE F N IS STILL MOVING. DO NOT
RE CH INTO THE OVEN. The fan will auĆ
tomatically shut off when the actual temĆ
perature reaches 105°F.
2. To exit Cool Down, press the COOL DOWN
key again. The oven will come back up to set
temperature.
W RNING!!
LW YS TURN OFF M IN POWER BEĆ
FORE REMOVING B FFLE OR PL CING
H NDS NE R F N.

Operation
15
IQ VVCĆ208 Control
SETB CK
1. Used to manually reduce the set temperature
temporarily during times of infrequent cookĆ
ing. Press the SET ACK key once to reduce
the set temperature to the preĆprogrammed
setback temperature.
2. Press the SET ACK key again to exit Setback
and warm back up to the operating temperaĆ
ture.
PROGR MMING
Programming Mode for the Vision Controller is enĆ
tered by pressing the P" key for three (3) secĆ
onds. The following programming mode is availĆ
able on the VVCĆ208 as follows:
ccess Level Passcode
Employees 1724
Managers 6647
Program rea Employee Manager
System n/a X
Recipe X n/a
Product Name
Library X X
Alarm Library X X
SCK Address X X
NOTE: Pressing the P" key saves the previo s
parameter.
NOTE: If no key is pressed within 2 min tes while
in Programming mode, the controller will
a tomatically ret rn to idle mode.
NOTE: All scrolling will loop back thro gh alĆ
lowed val es.

Operation
16
IQ VVCĆ208 Control
CH NGING THE MENU STRIP
1Turn off the oven power.
2With a Phillips screwdriver, remove the two screws that secure the bezel of the VVCĆ208
in place. Remove the bezel.
3Remove the existing menu strip(s) by lifting the tab and pulling the menu strip out from
the bottom of the controller.
4Using the tab as a guide, slide the new menu strip in.
5Replace the bezel and screws that secure it to the controller.
6Turn on the oven power.