Bonnet MINIJET ELECTRIC User manual

COMBI OVENS
MINIJET
ELECTRIC
MANUFACTURERS INSTRUCTIONS
Part C: Operating manual
-
WARRANTY
-
To ensure the guarantee on this equipment, you should comply with the MANUFACTURER’S
INSTRUCTIONS in this manual.
However if you cannot undertake the required maintenance operations, our installation and service
network is available to provide you with a personalized contract.
-
WARNING
-
•
The product delivered to you complies with current standards. If any modifications are made
the manufacturer cannot accept any responsibility whatsoever.
The manufacturer cannot be held responsible in the event of inappropriate use of the
equipment.
•
This equipment is intended for use by suitably trained professionals.
•
Read all the documentation before user.
•
Keep your documents for future reference.
•
Translation of the original manual
3B
E
390
954
NU

Page 1 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
CONTENT
MINIJET
ELECTRIC
1. RECOMMENDATIONS............................................................................................................................ 2
2. USING THE CONTROL PANEL.............................................................................................................. 4
2.1 GENERAL.............................................................................................................................................................4
2.2 MANUAL MENU ...................................................................................................................................................5
2.3 CLEANING MENU................................................................................................................................................8
2.4 PROGRAMMES MENU........................................................................................................................................8
2.5 PARAMETRES ...................................................................................................................................................10
3. GUIDANCE AND INFO ABOUT THE CONTROL SCREEN.................................................................. 15
4. PRACTICAL TIPS FOR USE................................................................................................................. 16
4.1 LOAD LIMITS AND USE.....................................................................................................................................16
4.2 USE OF OVENWARE.........................................................................................................................................16
5. TOOLS FOR OPTIMAL COOKING ....................................................................................................... 18
5.1 CORE PROBER .................................................................................................................................................18
5.2 LOW TEMPERATURE COOKING .....................................................................................................................18
6. CORE PROBE SOCKET / USB PORT (ACCESSORIES)..................................................................... 20
7. ERROR MESSAGES............................................................................................................................. 21
7.1 ERROR SCREENS.............................................................................................................................................21
7.2 ERROR MESSAGES..........................................................................................................................................21
8. MAINTENANCE .................................................................................................................................... 22
8.1 INFORMATION ABOUT STAINLESS STEELS..................................................................................................22
8.2 THE COMMONEST CAUSES OF CORROSION:..............................................................................................22
9. MAINTENANCE OF THE OVEN............................................................................................................ 24
9.1 MAINTENANCE OF EXTERNAL SURFACES...................................................................................................24
9.2 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS...............................................24
9.3 CLEANING THE CAVITY GASKET....................................................................................................................24
9.4 MAINTENANCE OF INTERNAL SURFACES....................................................................................................25
9.5 MATERIEL USED FOR COOKING CORROSIVE PRODUCTS (Sea fish, sauerkraut).....................................27
10. CONSUMABLES ............................................................................................................................... 28
10.1 GENERAL...........................................................................................................................................................28
10.2 CLEANING PRODUCT.......................................................................................................................................28
11. GUARANTEE..................................................................................................................................... 29

Page 2 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
1. RECOMMENDATIONS
♦These appliances are for professional use, only appropriately trained personnel should use them.
♦Cooking appliances may reach 250°C. BE CAREFUL not to burn yourself when using or handling INNER
ACCESSORIES (Plates, modules, filter, duct...).
♦These appliances must be installed with sufficient ventilation to prevent the formation of an excessive concentration
of substances harmful for health within the premises in which they are installed.
♦The equipment is not designed to work in an explosive atmosphere. Accordingly it must not be installed in an area
covered by the ATEX directive.
♦The door surface temperature exceeds 60°C. BE CAREFUL NOT TO BURN YOURSELF.
♦Putting tins and trays into / out of ovens: The height of the upper level of appliances located on a worktop or stand
may be 1.66m. If you handle manually, manipulate the baking tins carefully. BE CAREFUL OF SPILLAGE WHEN
HANDLING, YOU MAY BURN YOURSELF.
♦Never block the condensate exhaust flue, because the pressure could rise in the appliance which could generate a
risk of explosion.
♦If an error message appears consult the list of error messages and follow the appliance given
♦When cleaning high pressure jets or lances should never be used.
♦Do not remove the ventilation duct and the drain grid located in the oven. If this grid is missing do not start the oven.
Drain grid
♦Always use a qualified installer to install the equipment.
♦IMPORTANT: Please be aware that when cooking dishes prepared with alcohol (coq au vin, pears in wine, etc.…).
Vapour saturated with alcohol may when heated cause an explosion in the oven and due to the sealed door, create
a momentary overpressure which may cause an irreversible deformation of the panels. This risk is further increased
when the user adds alcohol to the products near the end of the cooking cycle and closes the door to complete
cooking.
♦The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
♦The control panel is operated via a serigraphic touch screen using your fingers. We recommend the exclusive use of
your fingers and no other items such as knives, forks or spoons etc.
♦For long term reliability and safety it is advisable to have the unit serviced twice a year by suitably qualified
technicians.(Cleaning of vents, checking possible leaks, checking control elements, regulating and safety
accessories …).
♦The oven must be meticulously maintained on a DAILY basis (see the “Maintenance” chapter). In particular, the
fans, heating elements and walls must be kept clean, without accumulation of grease and mineral deposits (lime or
other).
♦THE APPLICATION OF ANY CLEANING PRODUCT ONTO A HOT SURFACE, OVER 60°C, IS STRICTLY
FORBIDDEN. The surface will be damaged beyond repair (darkened, virtually black).

Page 3 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
♦Combination ovens should be cleaned with specific products which can resist temperature of up to 70°C. An
inappropriate cleaning or descaling product may have a slightly corrosive effect.
♦We strongly recommend the use of cleaning products supplied by the manufacturer to ensure good results and
optimize the service life of its components
♦For maximum efficiency of the descaling product without damaging the material and components of the oven, you
should use the appropriate descaler. The use of certain acid has a destructive role that can irreversibly and
significantly damage your device. The descaling product must contain corrosion inhibitors to prevent from metal
attack. The descaling product must also comply with the regulations in law, in particular on material intended to
come into contact with foodstuffs.
Chemical products containing nitric acid are strictly prohibited.
Recommended composition:
- Phosphoric acid <50%
- Corrosion inhibitor
♦The automatic cleaning system is exclusively designed to achieve an introduction of cleaning and degreasing
chemical. Never use a descaling agent. This would damage the hydraulic system of the oven irreversibly.
♦Remember the dangers identified on the safety data sheet for detergent
- Harmful if swallowed.
- Can result in serious burns.
- Irritates the eyes.
- Irritates the respiratory tracts.
- Risk of serious eye lesions.
♦Danger of irritation to the skin and eyes or acid burns.
Detergents and descalers will cause irritation and possible burns if in direct contact with the skin or eyes.
- Do not inhale the mist or spray
- Avoid direct contact with these products
- Never open the oven door during the automatic cleaning cycle
- Wear protective clothing, gloves and hermetic protective goggles in accordance with the safety data sheet.
♦Remember the safety advice provided by the safety data sheet for each detergent or descaler
- Do not each or drink when using these products.
- Do not inhale their vapours.
- If case of contact with eyes rinse immediately with plenty of water and seek medical advice.
- Wear appropriate protective clothing, gloves and face and eye protective gear.
- In the event of an accident or sickness seek immediate medical attention
- Dispose of the product and its container as hazardous waste.
♦The manufacturer certifies that the packaging meets the provision 94/62/CE (relating to packaging and packaging
waste of 20.12.94) and requests that the final installer (or user) observes the rules relating to the removal of the
packaging (recycling or reuse).
♦« According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the
market release date must appear on equipment after 13 August 2005.»
« The Manufacturer has filled in the National Register. »
As per the legal provisions in force (article 21 & 22 of the decree 2005-829), the customer is responsible for the
obligations relating to the elimination of electric and electronic waste, namely:
- he is to deal with selective treatment, reconditioning and destruction of residue arising from electric and
electronic equipment, selectively collected in the installations meeting the technical requirements or in any
other installation authorised for the purpose, in another member State of the European Union, or in another
State so far the transfer of these residues out of France is made according to the provisions of the
Regulation of 1st February 1993 indicated above.
- he must make sure that all fluids of electric and electronic equipment are drained according to the
requirements of the provisions.
- he must make sure that the information relating to the removal and treatment of these residues is forwarded
to any further acquirer.
♦The warranty will not cover problems caused by failure to comply with these recommendations

Page 4 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
2. USING THE CONTROL PANEL
2.1 GENERAL
2.1.1MINIJET

Coder knob:
Used to change
parameters (temperature,
time…) and validate them
by pressing it.
Switches the oven and the
display on
Switch on: Push 1 second
Switch off: Push 3 seconds

Touch screen
:
Welcome menu: This screen appears
every time the unit is started
2.1.2MINIJET DUO

Coder knob:
Used to change
parameters (temperature,
time…) and validate them
by pressing it.
Switches the ovens and
the displays on
Switch on: Push 1 second
Switch off: Push 3 seconds

Touch screens
:
Welcome menu: These screens appear every time
the unit is started.
The relationship between the screen and the oven
is indicated by the symbol next to each screen
▼: Bottom oven
▲: Top oven

Page 5 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
2.2 MANUAL MENU
2.2.1GENERAL
3 cooking modes: Convection, Steam and Combined
(from 0 to 100%)
Display of actual and set temperature
Preheat activation
Time / Core temperature display
Select Time / Probe temperature

Ventilation speed (1 to 100%)
Vent outlet
Manual humidification
Rapid cooling & Holding mode (hot cupboard)
Cleaning Programme, HACCP activation, Data exchange
Modification and creation of programmes
Installation parameters / operating / technical
Access and Validation of programmes

START / STOP cooking button. Changing colour:

Before start cooking :
Green colour Cooking cycle running : Yellow colour Pause (open door) : Yellow colour Cooking finished : Red colour
Temperature zone

Displays the ambient and set temperatures
The ambient temperature is adjustable by pressing the
corresponding zone
The setting entered is validated after 5 seconds or by
pressing on another zone/button
Adjustment can be made using the coder or with the /
buttons in 1° intervals

Page 6 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
Timer zone

Displays the “running time” or “remaining time”.
The time is adjustable by pressing the corresponding zone
The setting entered is validated after 5 seconds or by
pressing on another zone/button
Adjustment can be made using the coder or with the /
buttons in 1 minute intervals
/

The location of the white dots at the side of the timer logo
indicates what is displayed:
Dots on the left: remaining time
Dots on the right: running time
Core temperature button
Pressing this touch button switches automatically from time
control to core temperature control zone

The core temperature zone is adjusted by touching the
corresponding zone
The setting entered is validated after 5 seconds or by
pressing on another zone/button
Adjustment can be made using the coder or with the /
buttons in 1° intervals
To return to Timer mode (timer zone) touch the button again
opposite the display
Fan button
Pressing this button allows you to change the fan speed
(default is 100%) moving to speed adjustment mode

Adjustment can be done using the coder in 10% steps or
using the /buttons in 1% steps.
The setting is validated after 5 seconds or by touching
another zone/button
Vent button
Vent closed
/
Vent open

Touching this button controls the opening/closing of the vent
The symbol changes to indicate whether the vent is open or
closed
This button only works when cooking in convection (dry)
mode
2.2.2PREHEATING
When the oven is switched on the oven preheat starts if the Automatic preheat function is activated in the Clients
parameters. The preheat temperature is programmable and controllable (CHEF menu).

Page 7 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
Preheating before cooking

The first touch on the preheat button activates it. The button
is active if its surrounding border is blue.
Pressing a second time allows the set temperature to be
changed
A third press deactivates preheating before cooking
Adjustment can be done using the coder in 10% steps or
using the /buttons in 1% steps.
The setting is validated after 5 seconds or by touching
another zone/button
2.2.3MODES
Convection Mode (Dry) Steam Mode Combi Mode
The manual humidification function
is inactive: button masked. It is only
active during cooking
The manual humidification and the
vent outlet functions are inactive:
buttons masked
The vent outlet function is inactive:
button masked
The humidification function is only
active during cooking
Convection Mode Steam Mode Combi Mode Cooking in progress, part of the
logo for the mode selected turns red
and the surround is blue.
2.2.4ADJUSTING THE HUMIDITY LEVEL IN COMBINATION MODE
The first press on the combination made button selects it
A second press allows the humidity level to be adjusted
Adjustment can be done using the coder in 10% steps or
using the /buttons in 1% steps. The setting is validated
after 5 seconds or by touching another zone/button

Page 8 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
2.3 CLEANING MENU
Pressing the Cleaning/Tools button gives access to the
cleaning menu

Display shows “CLEA” (cleaning) in the timer zone and the
intensity in the temperature zone.
By default the last cycle used is displayed.
Possible selections:
- 3 cleaning intensities
- Rinse function
- Cleaning product priming
function
Intensit
y
T
ime
1
19 min
2
25 min
3
35 min
Rin
2 min
Pri
2 min
The priming function allows the detergent delivery circuit to
be refilled when the container is changed so that efficiency
is maintained
Pressing the “Start button” starts a wash cycle.

Pressing the Cleaning/Tools button or any
inactive zone exits this menu and returns to
the previous screen.
2.4 PROGRAMMES MENU
2.4.1CONSULTING THE PROGRAMMES
The first press on the PROG/VALID button gives access to
saved programmes (recipes)

Display shows “Pr01” in the timer zone.
Moving the coder or the /buttons scrolls through the
programmes (Programmes No 01 to 18).
Note: the programmes are pre-recorded.
Only programmes that are not empty are displayed
The dots (white) in the “Start” zone indicate the number of
cooking phases in the programme (maximum 6 phases with
preheat)
Pressing “Start” launches the programme.

Pressing the PROG/VALID button or any
inactive zone exits this menu and returns to
the previous screen.

Page 9 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
List of pre-recorded programmes:
Pr01
Beef : Rare roast
Pr07
Poultry : Chicken 1.2Kg
Pr13
Sliced carrots from frozen
Pr02
Meat in sauce short
Pr08
Fish : steamed from fresh
Pr14
Gratin dauphinois
Pr03
Meat in sauce slow
Pr09
Shellfish
Pr15
Flaky pastry
Pr04
Meat in sauce sous vide
Pr10
Viennoise from frozen
Pr16
Bread 80Gr from frozen
Pr05
Pork : Roast
Pr11
Choux pastry
Pr17
Fondant
Pr06
Pork : Ham slow cooking
Pr12
Green vegetables
Pr18
Crème brûlée
2.4.2DISPLAYING THE CONTENTS OF A MENU PROGRAMME
Pressing the display “Prxx” or the coder reveals the content
of the programme selected (cooking mode, temperature,
time …)

Pressing PROG/VALID or the coder scrolls through the
phases one at a time
The phase being displayed is indicated by the colour of the
dots in the Start zone:
1
st
dot is in cyan = 1
st
phase (other dots are white)
2
nd
dot is cyan = 2
nd
phase (other dots are white)
After the last phase consulted the screen shows “Prxx” (the
last programme displayed).
Pressing Start starts the programme (from phase 1).
The programmes can be modified if this is authorised (Edit
in the Prog menu) but will not be saved permanently.
Changes continue to be available until another programme
is used
Pressing Start starts the programme (from phase 1).

Whilst cooking the programme’s progress is symbolised by
the coloured dots in the STOP zone:
Green = phase not started
Yellow = current phase
Red = phase finished

To stop a programme that is running press the “STOP”
zone: The display shows the “Pause” logo “
∥
”.
If the action is not validated the programme does not stop (It
automatically restarts after a few seconds delay if the
screen is not touched).
Pressing the zone again restarts the current programme
Confirm the programme should stop validate by pressing
the “End” zone: Programme stopped

Page 10 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
2.5 PARAMETRES
2.5.1GENERAL
Pressing the Cleaning/Tools button for the first time, then
pressing the Timer zone activates this zone allowing the
parameter menu to be scrolled through

Moving from one menu to another can be done with the
coder or the /buttons.
Pressing the menu allows access (as does pressing the
“PROG/VALID” button or on the coder)
Clients parameter
Menu “CLEA”: Cleaning, free access
Menu “ProG”: Modification of recipe programmes,
restricted access
Menu “CHEF”: Client parameters, restricted access
Menu “HACC”: HACCP data, restricted access
Menu “USb”: Data import/export restricted access
Installation parameters
Menu “InSt”: Restricted access
Technicians parameters
Menu “tECH”: Restricted access

Pressing the Cleaning/Tools button exits this
menu and returns to the previous screen.
2.5.2RESTRICTED ACCESS: PASSWORDS
Allows the client to access:
Menu “ProG”: Modification of recipe programmes
Menu “CHEF”: Client parameters
Menu “HACC”: HACCP data
Menu “USb”: Data import/export

Pressing the parameter menu allows access (as does
pressing the “PROG/VALID” button or on the coder)
“Pin” is displayed in the temperature zone.
“----“ is displayed in the timer zone.
The first digit appears in cyan and flashes. Using the coder
or the /buttons allows you to change the value of the
first digit.
Once the value is correct press the coder or the
“PROG/VALID” button moves you on to the next digit which
can be altered in the same way
When all the code has been entered and it is correct
access the menu or start on the PIN number again
PIN codes
Menus “ProG”, “CHEF”, “HACC” and “USb”:
0000 (modifiable) or CHEF (permanent)
Note: Pressing on the “PIN” code entry zone has the same
effect as pressing the “PROG/VALID” button

Pressing any inactive zone will exit the menu
and return to the previous screen.

Page 11 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
2.5.3« CLEA » MENU: CLEANING
See paragraph “CLEANING MENU”
2.5.4« PROG » MENU: MODIFICATION OF RECIPE PROGRAMMES
The “ProG” menu gives access to programming of recipes and to authorisation levels
- Creation of recipe programmes: “Pr01” to “Pr18”
- Authorisation to modify programmes: “Ed it”
Pressing the “ProG” zone gives access (as would pressing
the “PROG/VALID” button or the coder)
Access to this menu is by PIN code (restricted access)

“Pr01” is displayed at first. Moving the coder or the /
buttons scrolls through the other programmes up to Pr18
then “Ed it” for other authorisations
Pressing the “Prxx” zone gives access into the programme
(as would pressing the “PROG/VALID” button or the coder)
The following screen allows each phase to be programmed:
Choice of mode, time settings, temperature and functions …
The number of phases in the programme is indicated by the
white dots.
Pressing Cleaning/Tools or any inactive zone exits the
menu and returns to the previous menu screen

The dots at the side of the “PROG/VALID” button indicates
the number of the cooking phase.
1 point = 1st phase ; 2 points = 2nd phase…
Cycle in question = cyan; others = white
Pressing the “PROG/VALID” button moves on to the next
phase. If one or more parameters are missing, a “Bip” will
sound and the screen will remain in the not validated phase
If no time is set before the end of the recipe (the last cycle
not programme dis not taken into account), the screen will
return to the “Prxx” display.
The last phase (No 6) corresponds to the preheat before
cooking starts. By default the setting is “---“ (no preheating).
The recipe is saved instantly. A successive display of the
phases starts …
Removing/Deleting of phases and programmes:
If the set temperature of a cycle is changed to “---“, the
effect after pressing the “PROG/VALID” button is to erase
all the cycles that follow or the entire recipe if this is done
for cycle 1
Empty programmes are not displayed when consulting the
programme list

Page 12 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex

Pressing the “Ed it” zone accesses the parameters that
allow changes to be made to recipes (as would pressing the
“PROG/VALID” button or the coder)
When consulting the recipes access to the Adjust zone is
blocked by this parameter
The current value is displayed in the temperature zone
Change the value with the coder or the /buttons.
Settings:
- “yes”: settings can be modified whilst consulting the
details of the programmes
- “no”: modification is not possible
The default setting is “yes”
Pressing Cleaning/Tools or any inactive zone exits the
menu and returns to the previous menu screen.
2.5.5 « CHEF » MENU: CLIENT PARAMETERS

Pressing on the CHEF zone gives access (as would
pressing the “PROG/VALID” button or the coder)
Access to this menu is by PIN code (restricted access)

Pressing the Parameter allows its value to be adjusted (as
would pressing the “PROG/VALID” button or the coder)
The value is displayed in the temperature zone
Moving from one Parameter or from one value to another
can be done using the coder or with the /buttons.
Adjustable parameters:
- Choice of language
- Adjust backlighting level
- Buttons Bip
- Buzzer intensity
- Number of times the buzzer sounds at the end of a
cooking cycle
- Adjust Date: Year / Month / Day / Hour / Minutes
- Unit of temperature
- Preheating: Preheat temperature
- Default core temperature
- Holding mode: Temperature / Time
- Screen on standby: Time before switching to standby
- Cooling: With or without water
- Choice of language
Parameters / values
Language: « LanG »
« Fr »: French
« En »: English
Default setting is « Fr »
Backlighting: « LuMi »
Adjustable from 1(minimum still
visible) to 10
Default setting is « 10 »

Buttons : « biP »
« YES »: Bip
« no »: No bip
Default setting is « YES »
Buzzer intensity: « BuZZ »
Adjustable from 1 (low) to 10 (loud)
Default setting is « 3 »

Page 13 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex

Number of buzzer bips: « BuZZ »
Adjustable from 1 to 10
« InF »: Continuous
Default setting is « 3 »

Adjust the year: « YY » (in English)
Example : 2015
The temperature shows the Parameter
and the timer zone the Value.

Adjust the month: « MM »
Example : 12
The temperature shows the Parameter
and the timer zone the Value

Adjust the day: « dd » (in English)
Example : 18
The temperature shows the Parameter
and the timer zone the Value
Adjust the hour: « HH » then « Mn »
Example : 10:30
The temperature shows the Parameter
and the timer zone the Value
Preheating: « PrEH » (in English)
« YES »: Preheating at start up
« no »: No preheating
Default setting is « YES»

Unit of temperature: « C-F »
« °C »: Degrees Celsius
« °F »: Degrees Fahrenheit
Default setting is « C »
Preheat temperature: « PrEH°
c
»
Select a temperature
Default setting is « 175»
Core temperature by default: « SC°
c
»

Temperature in holding mode:
« HoLd°
c
»
Select a temperature
Default setting is « 75°»

Length of temperature holding cycle:
« HLd »
Select a time
Default setting is « -- -- »

Screen saver: « StbY »
Adjusts: from 5 / 10 / 30/ 60 / 90
« no »: Stays on
Default setting is « 5 »

Cooling cycle with/without water: « H2o »
« YES »: With water
« no »: Without water
Default setting is « YES »
2.5.6 « HACC » MENU: HACCP DATA

Pressing on the “HACC” zone gives access (as would
pressing the “PROG/VALID” button or the coder)
Access to this menu is by PIN code (restricted access)

Pressing the Parameter allows it to be adjusted (as would
pressing the “PROG/VALID” button or the coder)
Values are shown in the temperature zone
Moving from one value to another can be done using the
coder or with the /buttons
Possible settings:
- “no”: no recording
- “1”: Every minute
- “2”: Every 2 minutes
- “5”: Every 5 minutes
Default setting is “no”
Once adjusted pressing the code or the “PROG/VALID”
button validates the selection

Page 14 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
2.5.7“USB” MENU: DATA IMPORT/EXPORT

Pressing on the “uSb” zone gives access to it as would
pressing the “PROG/VALID” button or the coder)
Access to this menu is by PIN code (restricted access)

The different types of data exchange are displayed in the
time zone and the options to import and export are in the
temperature zone:
- Import / Export Recipes “ProG”: “ in” or “out”
- Export HACCP “ HACC”: “out”
Pressing Cleaning/Tools or any inactive zone exits the
menu and returns to the previous menu screen
Pressing Start commences the import or export of data if a
USB stick is connected
During the transfer of data the dots on the “START” button
scroll to indicate activity and turn red to indicate the
progress.

Page 15 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
3. GUIDANCE AND INFO ABOUT THE CONTROL SCREEN

- Changing the set temperature whilst cooking in Convection or Combi mode does not
result in an automatic rapid cooling cycle.
- Starting a cycle when the actual temperature is higher than the set temperature
does result in an automatic rapid cooling cycle with water injection (depending on
the settings in “Clients parameters”).
- During cooking switching from convection or combination to steam will automatically
result in a rapid cooing cycle with water injection until the default set temperature is
reached.
- Changing from Convection to Combi or vice versa whilst cooking can be done
without changing the set temperature.
- Entering a set temperature of 0°C in Convection mode starts a waiting phase where
nothing happens (no heating)

- In “Ed it” mode whist Modification is not allowed, recipe parameters can not be
altered
- Selecting a time of 99h00 is interpreted as a holding cycle (no cooking) in the mode
and at the temperature selected.
- The phases of a cooking cycle recipe can be viewed by pressing on the zone with
the recipe number

- HOLD mode starts cooling down to the set temperature which is then maintained.
This is like a non-ventilated heated cupboard preventing products from drying out.
- A holding phase can be selected during a cooking cycle. Press and hold is activated,
holding will start when the cooking cycle stops.
- If a core temperature has been set holding will be at this temperature, if not it will be
at the holding temperature set in the Client parameter menu.
- Holding mode takes into account the settings within the “CHEF” menu.

- Automatic preheating of the oven at start up can be activated or deactivated and the
oven temperature can also be set (Client parameters).

- A reminder message appears 10 days before a routine service visit is required.

- Access to the “Client parameters” menu is by PIN code, the default is 0000 this can
be personalized. DO NOT FORGET THIS CODE!
- Access to other parameters is PIN code protected and reserved for installation and
after sales service engineers.
- The oven has a screen saver that can be personalised (standby mode), which puts
the principle functions of the oven into standby (blank screen, lighting and technical
ventilation off).
- The data exchange menu runs HACCP functions: start of automatic HACCP data
recording or export to a USB stick in a spreadsheet compatible format.

- In case of the screen or electronic control panel breaking down: It is possible to
launch in Safe Mode: convection mode at the preheating temperature setting (set in
client parameters, 175° by default).
- Switch off the oven, isolate and reconnect the mains supply to the unit, then open
and close the door 3 times in less than 10s. The light will switch off at every door
opening and will flash 3 times at the end of the 3 door openings to indicate that the
safe mode has started.
- In safe mode, actions on the screen are not taken into account.
- To stop Safe Mode, just switch off the oven.
Safe Mode

Page 16 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
4. PRACTICAL TIPS FOR USE
4.1 LOAD LIMITS AND USE
Internal capacity of oven:
Cooking cavity fitted with space optimized runners. Possible capacities:
Capacities 12 levels 6 levels 4 levels
GN 1/1 trays (325 x 530) 12 6 4
Spacing between levels (mm) 22 45 67
Max cavity capacity cavity (kg) 16
IMPORTANT: The number of levels used for the product to be cooked, as well as the number of portions to
be placed on a given level should comply with the following rules.
15mm between cooked products
and the plate above
min 15mm between
cooked products
min 30mm between
cooked products and
the tray edges
NOTE: Depending on how these rules are observed, the number of levels used can be reduced (example: 1 level out of
2) depending on the size of the products treated.
UNEVEN COOKING OF PRODUCT ON TRAYS ARISES FROM TWO FACTORS:
LOAD:
Even cooking requires the correct circulation of air between products. These, when cooked, must be
sufficiently spaced to allow this.
Too big a load may lead to excessive moisture, generating cooking differences.
TEMPERATURE:
- Preheating: The shorter and more delicate the cooking (less than 15 min), the closer the preheating
temperature should be to the cooking temperature.
- Cooking temperature: It is always better to have a lower temperature than a higher one. In case of
problems, lower temperature in 10°C steps.
DISCHARGE OF EXCESS STEAM:
Whilst cooking products loose a proportion of their moisture as steam. If this amounts to more than the oven
can discharge this will result in uneven browning and inconsistent results.
reduce the load to obtain good results (after selecting Convection mode with Vent open)
4.2 USE OF OVENWARE
* PASTRIES / VIENNOISERIE: Use backing trays for pastry
* ROASTS: Use gastronorm containers for meat preparations in sauces or for braising….
For roasting, cook the products directly on the grills (chicken, roast beef, sausages….). In this case
place a gastronorm container (20mm deep) on the bottom level to catch the cooking juices.

Page 17 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
Positioning of plates, grids and containers
Baking sheets for pastry or Pressed roasting tins or Pressed roasting tins or
stainless steel grills gastronorm containers (40 deep) gastronorm containers (65 deep)

Page 18 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
5. TOOLS FOR OPTIMAL COOKING
5.1 CORE PROBER
The core probe allows the perfect control of the level of your cooking which can be reproduced day after day
whatever the size of the product.
The core temperature to be reached will vary, of course, with the kind of product and the cooking level desired.
WARNING: The cooking of a product does not stop at once when removed from the oven.
As a matter of fact, after standstill, the core temperature continues rising to reach a temperature all the
higher as the product has been cooked at a high temperature.
Example:
Beef roasted in combined mode at 200°C and removed from the oven at the time when its temperature reaches
40°C will see this later rise to about 57°C.
The same beef, steam-cooked at low temperature at 60°C (as a last phase) and removed from the oven at the time
when its core temperature has reached 52°C, will evolve very little reaching 56°C.
PRODUCTS CORE
TEMPERATURE TO
BE REACHED
Core TEMPERATURE
WHEN REMOVED FROM THE OVEN
Classical cooking
according to the chart
annexed
Low temperature
cooking
Red meats
Very rare
54 37 50
rare
56 40 52
Just done
60 45 56
Well done
62 48 59
White meat
Veal
72 58 69
Poultry
77 63 75
Fish
Salmon – Tuna
75 75 75
White fleshed fish
80 80 80
Pork preparations
–
terrines
67 65 65
NOTE: Recommendation for controlling the core temperature (cooking degree):
To control properly the degree of cooking, the aspect and the weight loss, more especially in the case of red
meats, we recommend finishing cooking with a low temperature steam phase. Adjust the temperature 8°C above
the core temperature desired.
Example: Roasting beef:
1
st
phase: Coloration Dry air 210°C for 15 minutes
2
nd
phase: Core cooking Steam 60°C Till core T° = 52°C
The cooking time increases to about 1 hour 25 minutes.
5.2 LOW TEMPERATURE COOKING
To optimise certain types of cooking, electronic regulation allows for long low temperature cooking. The set
temperature corresponds to the core temperature which must be achieved.
Low temperature is indispensable for treating big pieces (sucking pig, leg of pork (ham), big fish), often treated in
vacuum bags (sous vide).
This cooking mode is also worthwhile for perfectly controlling the cooking level (very rare, rare, well done…), for
the aspect (external and sliced), for diminishing weight loss, but also for being safer from a hygienic point of view in the
preparation of food products.
The quality of cooking is also much less sensitive to the size of the products treated, as well as to their quality.
The time necessary for cooking entirely conducted at low temperatures is of course longer.

Page 19 3BE390954NU – 07/15
BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
LOW TEMPERATURE
Products Mode Cooking T° Approx. time
Red meats
Steam 55°C
6 h to 12 h
White meats
Steam
Veal
72°C
Pork and poultry
77°C
Pork preparations and terrines
Steam 67°C
Fish
2 h to 4 hSalmon - Tuna
Steam 75°C
White fleshed fish
Steam 80°C
Miscellaneous
1 h to 1 h 30'
Farm produced foie gras
Steam 70°C
Fruit
Steam 90°C
Patatoes
Steam 85°C
NOTE: Medium size pieces of meat (joints, leg of lamb…)
It is possible to diminish significantly the cooking times (2 or 3 times less), for medium sized pieces, and still partly
keep the advantages above, by following:
Products
1
st
phase
COLORATION
2
nd
phase
COOKING
3
rd
phase
COOKING
Blown air Steam Steam
Red meats
210°C 70°C till 60°C till
For 15 min Core T° = 38°C Core T° = 52°C
White meats
210°C 90°C to 85°C till
For 15 min Core T° = 60°C Core T° = 73°C