Cleveland 3.10 MINI COMBI Series Building instructions

7/11
SERVICE AND
PARTS MANUAL
Mini Combi with Easy Touch
Series: OES6.10 and 3.10 MINI COMBI
1333 East 179th Street
Cleveland, Ohio 44110
Phone: [phone]
1-800-338-2204
Fax: [phone]
www.clevelandrange.com

ALL SERVICE MUST BE PERFORMED BY A QUALIFIED
CLEVELAND RANGE AUTHORIZED TECHNICIAN.
This Operation Manual is a part of your new MINI. You must keep and maintain it for
the entire life span of your MINI and pass it on to the next owner of the MINI.
This manual may be subject to new technical developments, modifications, and unforeseen errors.
KEEP THIS MANUAL FOR REFERENCE
The MINI Convotherm by Cleveland Combi/Oven-Steamers are intended for other than household use.
For caster equipped MINIs: If the Restraining Device must be disconnected,
it must be reconnected after the MINI has been returned to its originally
installed position BEFORE restarting the MINI.
FOR YOUR SAFETY
Do not store or use gasoline or
other flammable vapors or liquids
in the vicinity of this or any other
appliance.
Improper installation, adjustment, alteration, service or
maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions
thoroughly before installing or servicing this equipment.
Disconnect power at the main external power switch before servicing or repairing a MINI.
Failure to disconnect power can result in death, injury, and property damage.
Do not connect the MINI Oven-Steamer drain connection to any drain material
that cannot sustain 140oFahrenheit.
Using drain material that cannot withstand 140oFahrenheit can result in injury,
equipment damage, and property damage.

CONVOTHERM by Cleveland STATEMENT OF POLICIES
L I M I T E D W A R R A N T Y
CONVOTHERM by Cleveland products are warranted to the original purchaser to be free from defects in materials and
work-manship under normal use and service for the standard warranty period of one year from date of installation or 18 moths
from date of shipment, which ever comes first.
CONVOTHERM by Cleveland agrees to repair or replace, at its option, f.o.b. factory, any part which proves to be defective
due to defects in material or workmanship during the warranty period, providing the equipment has been unaltered, and has
been PROPERLY INSTALLED, MAINTAINED, AND OPERATED IN ACCORDANCE WITH THE CONVOTHERM by
Cleveland OWNER’S MANUAL.
CONVOTHERM by Cleveland agrees to pay any FACTORY AUTHORIZED EQUIPMENT SERVICE AGENCY (within the
continental United States, and Hawaii) for reasonable labor required to repair or replace, at our option, f.o.b. factory, any part
which proves to be defective due to defects in material or workmanship, during the labor warranty period. This warranty
includes travel time not to exceed two hours and mileage not to exceed 50 miles (100 miles round-trip), BUT DOES NOT
INCLUDE POST START-UP, TIGHTING LOOSE FITTINGS, MINOR ADJUSTMENTS, MAINTENANCE, CLEANING OR
DESCALING.
The standard labor warranty allows factory payment of reasonable labor required to repair or replace such defective parts.
CONVOTHERM by Cleveland will not reimburse the expense of labor required for the repair or replacement of parts after the
standard warranty period, unless an Extended Labor Warranty Contract has been purchased to cover the equipment for the
balance of the warranty period from the date of equipment installation, start-up, or demonstration.
PROPER INSTALLATION IS THE RESPONSIBILITY OF THE DEALER, THE OWNER-USER, OR INSTALLING
CONTRACTOR, AND IS NOT COVERED BE THIS WARRANTY. Many local codes exist, and it is the responsibility of the
owner and installer to comply with these codes. Cleveland Range equipment is built to comply with applicable standards for
manufacturers, including UL, AGA, NSF, ASNE/Ntl. Bd, CSA, CGA, ETL and others.
BOILER (Steam Generator) MAINTENANCE IS THE RESPONSIBILITY OF THE OWNER-USER AND IS NOT COVERED
BY THIS WARRANTY. The use of good quality feed water is the responsibility of the Owner-User (see Water Quality
Recommendations below). THE USE OF POOR QUALITY FEED WATER WILL VOID EQUIPMENT WARRANTIES. Boiler
maintenance supplies, including boiler hand gaskets, are not warranted beyond the first 90 days after the date the equipment
is placed into service. Preventive maintenance records must be available showing descaling per applicable Cleveland
Operator Manual for Boiler Proration Program considerations.
WATER QUALITY RECOMMENDATIONS (NEW)
TDS………………………50-125 ppm pH Factor…………..7.0-8.5
Total Alkalinity………….50-100 ppm Free Chlorine………< 0.1 ppm
Silica……………………..<13 ppm Hardness……………50-100 ppm (3,6gpg)
Chloride………………….< 25ppm Dynamic Water Pressure 35-80 psi
The foregoing shall constitute the sole and exclusive remedy of original purchaser and the full liability of CONVOTHERM by
Cleveland for any breach of warranty. THE FOREGOING IS EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES,
WHETHER WRITTEN, ORAL. OR IMPLIED, INCLUDING ANY WARRANTY OF PERFORMANCE, MERCHANTABILITY, OR
FITNESS FOR PURPOSE, AND SUPERSEDES AND EXCLUDES ANY ORAL WARRANTIES OR REPRESENTATIONS, OR
WRIT-TEN WARRANTIES OR REPRESENTATIONS, NOT EXPRESSLY DESIGNATED IN WRITING AS A “WARRANTY”
OR “GUARANTEE” OF CLEVELAND RANGE MADE OR IMPLIED IN ANY MANUAL, LITERATURE, ADVERTISING
BROCHURE OR OTHER MATERIALS.
CONVOTHERM by Cleveland liability on any claim of any kind, including negligence, with respect to the goods or services
covered hereunder, shall in no case exceed the price of the goods or services, or part thereof, which gives rise to the claim.
IN NO EVENT SHALL CONVOTHERM by Cleveland BE LIABLE FOR SPECIAL, INCIDENTAL, OR CONSEQUENTIAL
DAMAGES, OR ANY DAMAGES IN THE NATURE OF PENALTIES.
LIMITED EXTENDED WARRANTY COVERAGE
The purchase of a Limited Extended Warranty Contract extends the standard warranty coverage to the purchased period of time (one to two
years) from the date of installation, start-up, or demonstration, whichever is sooner.
*An additional two years Parts and Labor Warranty can be purchased with each piece of Cleveland equipment for an additional
3.5% of the List Price per year. The 3.5% of list price charge will be the net invoice amount for each year of extended warranty
purchased.
- Extended warranty must be purchased at the same time the equipment is purchased.
- Extended Warranty has the same exclusions as stated in our standard warranty.

INTRODUCTION
For safe use of MINIs, each operator must read, understand, and follow the instructions, and heed and
obey the warnings of the Installation Manual and Operators Manual, and the labels on the MINI,
accessories, and supporting products.
The owner(s) and operator(s) of this equipment must keep these instructions in an easily accessible
location for reference and training.
The owner(s) and operators(s) of this equipment must be aware that steam can cause serious injuries
and equipment damage. Pay particular attention to the Operational Safety section of this chapter and the
various NOTICES, CAUTIONS, WARNINGS, and DANGERS displayed in this manual and on the
equipment.
A. OPERATIONAL SAFETY
The safe and eective operation of one or more MINIs depends upon proper installation, use,
maintenance, and repair. Operational Safety must encompass all of these factors. This section outlines
the minimum safetypolicies that must be considered when using one or more MINIs. Any Operational
Safety Program must be tailored to the specic site and use of the equipment. To help avoid injuries,
accidents and damage to the MINI Oven-Steamer, the owner / operator must instruct and train employees
on a regular basis.
Burn hazards are present in any professional food service operation. When using the MINI, observe the
following precautions to help reduce the risk of burns and other injuries.
NOTE: Cooking is interrupted whenever the MINI door is opened.
1. AIR SUPPLY Use the MINI Oven-Steamer in a draft-free and well vented environment. Proper air
supply for ventilation is REQUIRED for and CRITICAL to safe, ecient operation of a MINI.
2. STEAM –Remember at all times that steam can cause severe burns.
3. HEAT – The MINI, cooking containers, shelves, and inner door and anything else inside the cooking
compartment are HOT, as are many of the component parts.Wear DRY heatproof gloves or mitts.
4. HEAT – During operation the temperature of the glass panel in the door and the outer door casing
can rise above 140°F.
5. Never breathe steam, condensate, or hot air.
6. SCALDS – Do not place containers with liquid contents or contents that become liquid on oven racks
higher than you can see into the containers.
7. SCALDS – Cover containers (individual or on trolleys) containing hot or hot liquid items to help
prevent spills during transport.
8. EXHAUST VENTS –The top of the MINI, and the steam exhaust vents are very hot during operation
and remain hot for some time.
a. Never breathe gas or steam from the exhaust vents.
b. Use extreme caution when working on or near the exhaust vents, surrounding area and component parts.
9. HAND SHOWER: GREASE SPATTER – Hot grease will spatter and cause burns if sprayed with
water. Locate fryers and similar appliances outside the range of the optional MINI hand shower.
10. HAND SHOWER: ELECTRIC SHOCK – Use the optional hand shower only on the inside of the oven.
Use of the hand shower, hoses, power cleaners, or pressure washers on the outside of the MINI can
cause electric shock and / or damage electrical and electronic components.
11. Optional HAND SHOWER – Do NOT spray water in a hot cooking compartment.
12. Wear BOOTS appropriate to the work area to help protect feet, and to help prevent slips and falls.
13. Use non-slip, draining, anti-fatigue FLOOR MATS (not included) rated for use in wet, greasy, and dry
work areas to help prevent slipping and / or falling injuries.
•Obtain the best mats for your needs from your local supplier.

B. CLEANING AND MAINTENANCE
1. CLEANING AND DAILYMAINTENANCE – Wait for the MINI to cool before cleaning and performing
dailymaintenance.
2. CLEANING AND DAILYMAINTENANCE – Do NOT use hoses, power cleaners or pressure washers,
or harsh or abrasive cleaning agents inside OR outside the cooking compartment.
3. CLEANING AGENTS – Use only genuine Convotherm by Cleveland and Cleveland Range cleaning
and descaling products.
4. CLEANING AGENTS – Follow the instructions and heed and obey the warnings on the labels.
5. CLEANING AGENTS – Products other than genuine Convotherm byCleveland and Cleveland Range
cleaning and descaling products can damage the MINI, cause injury, or present heath hazards.
6. DRAIN – Inspect and clean the drain cover and drain before each use. Injury, equipment damage,
and/or reduced cooking performance can result from a blocked drain cover and drain at the bottom of
thecooking compartment.
7. GENERAL INSPECTION – Before each use of the MINI, Inspect the door glass, door gasket
assembly, shelves, racks, drain and accessories for proper installation and cleanliness.
C. NEVER!
1. MINI must NEVER be started or operated at a temperature lower than 40°F, including after transport,
or storage outside, or in an unheated area.
2. The MINI must never be operated outside.
3. MINIs must never be used to cook foodstus in sealed containers other than those designed for this
purpose. (MINIs are excellent for “purpose built” containers such as sous-vide packages.)
4. MINIs must never be used to heat ammable items such as oils, fats, cloths, or similar items.
5. MINIs must never be used to heat non-food items (except suitable appliance accessories).
6. Never operate a MINI without the fan guard latched in place.
7. Never reach behind the fan guard during operation.
8. Never manually stop the fan.
9. Never operate a MINI without the drain cover in place.
10. Never use anything but hands to operate the keys, switches, and controls on the MINI.
11. Never push food, debris, or scale into the drain.
D. SERVICE AND SERVICE RECORDS
1. Allow only qualied Cleveland Range authorized service representatives to service the MINI.
2. Use only Cleveland Range factory authorized repair parts.
3. Maintain written records of maintenance, service, and repairs. Each record should include at least:
•The date and time of maintenance, service, or repair
•A description of the maintenance, service, or repair. Include part numbers if applicable.
•Copies of purchase orders and invoices for parts and labor.
•The name and signature of the person performing the maintenance, service, or repair.
E. OPERATOR TRAINING
Any Operational Safety Program must be tailored to the specic site and use of the equipment.
Operator training should include:
1. Operation of the MINI and accessories.
2. Start-up procedures.
3. Normal and emergency shut-down procedures.
4. Interior and exterior cleaning procedures
5. How to recognize and report problems so that corrective action can be taken by trained personnel.

MINI
DRAIN LINE
COLD WATER SUPPLY LINES
MAIN EXTERNAL
POWER SWITCH
GENERAL OPERATION
A. MAIN EXTERNAL POWER SWITCH
NOTE: To help protect electrical and electronic
components: Turn OFF the Control Power Service
Disconnect Switch BEFORE turning on the Main External
Power Switch.
The Main External Power Switch is usuallyleft ON. If the
switch is o, turn it ON as follows:
1.Turn ON the water supply valve(s).
2.Turn ON the Main External Power Switch.
3.Turn ON the MINI with the ON/OFF key
NOTE: Depending on the time the MainExternal Power Switch has been o, the date and time mayneed
to be reset .
B. DOOR HANDLE and DOOR SWITCH
The door handle combines the door latch with a safety vent position and
a wear-free door switch. The MINI cannot start unless the door is closed and latched. Cooking functions
stop if the door handle is moved to the open position. The MINI Oven-Steamer can only work with a
functioning door switch. If a malfunction occurs, immediately contact your qualied Cleveland Range
authorized service representative.
The door handle operates as follows:
Handle Positions
•Vertical: closed. (The wear-free door switch is engaged and the MINI can operate.)
•Turn to the right or left to unlatch the door.
•The handle springs back to Vertical when let go.
To open the closed MINI door:
1. Stand to the hinge side and back from the door.
2. Turn the handle, open the door slightly and wait for steam, condensate and heat to dissipate.
(The MINI cannot operate with the handle in the airing position.)
3. Open the door.

C. START-UP AND SHUTDOWN INSTRUCTIONS
In the event of a power failure:
1. Turn OFF the Main External Power Switch.
2. Turn OFF Control Power Service Disconnect Switch.
3. If the power failure is prolonged: turn OFF the water supply.
4. When power is restored: restart a MINI with the Startup Procedure.
Start-up Instructions
1. Turn on the MINI by pressing the ON/OFF key.
2. Press the key for operating mode desired; steam or hot air:
a. Select time and temperature.
b. Start the MINI by pressing the Start/Stop Key.
3. To cook in other modes or use features: see the Operator’s Manual.
Shutdown Instructions
1. Press the ON/OFF key to turn o the MINI.
D. INSPECTING THE MINI BEFORE SWITCHING ON
Inspect the MINI before switching ON.
1. Check for assembly, operation, and cleanliness as follows:
a. Check regularly to ensure that the screws and hinges of the door are rmly in place and operating
properly.
b. Inspect the glass door panels. If the glass door panels are nicked, scratched, or cracked: remove the
MINI from service and replace the glass immediately. Damaged glass panels may shatter during
operation.
c. Make sure the glass door panels are clean and latched into place.
d. Do not place or store anything on top of the MINI. The exhaust vent area and the top of the MINI
are hot.
e. Do not place or store anything underneath the MINI.
f. KEEP THE APPLIANCE AREA FREE OF AND CLEAR FROM COMBUSTIBLES.
g. Do not store or leave combustibles near the MINI.
h. Do not block or obstruct the area beneath the gas MINI with objects of any kind.
i. Make sure the air vents of the MINI are not blocked.
j. Check for water line leaks.
k. Check for clogged or slow cooking compartment drain, drainpipe, and oor drain.
l. Check for controlmalfunctions.
m. Check the door gasket for proper assembly, damage, wear, and seal leaks.
Do NOT attempt to operate a MINI during a power failure!
Death, injury, and equipment damage can result.

E. INSPECTING THE COOKING COMPARTMENT
Inspect the cooking compartment before starting a cooking operation with a MINI for proper assembly and
cleanliness as follows:
1. Inspect the Drain
The drain in the bottom of the cooking compartment has a removable cover. The cover prevents large
food particles, debris and scale from entering and blocking the drain line. Any blockage of the drain
line or drain cover can reduce reduced cooking performance, equipment damage, and injury.
Ablocked or slow drain may cause:
•Hot water to collect in the compartment and spill out when the compartment door opens.
•Steam leaks around the door gasket.
•Reduced cooking performance.
2. Inspect for proper latching and assembly of the cooking compartment.
The following features should be checked before every operation of the MINI for proper assembly.
a. Check that the fan guard is in position and secure.
b. Check that the hanging shelf racks are secured into their operating positions at both the top and
bottom.
c. Make sure that the inner door glass is properly latched into position. When properly latched, the
inner door is tight with the outer door and does not move by itself or rattle.
d. Open and close the door. All movements should be smooth.
NOTES:
•DO NOT USE the MINI if water stands in the drain opening. Immediatelyclean the drain. See
Chapter 9, “At the End of the Day or Shift” for instructions.
•Remove any food, debris, or scale blocking the drain or screen.
•Never push food, debris, or scale into the drain.
•Be sure the drain cover is properly installed into the bottom of the cooking compartment. The
drain cover prevents large pieces of food from entering and blocking the drain.
F. PRE-HEATING THE MINI
1. The pre-heating function heats the oven to the desired temperature before loading food and helps
ensure consistency and quality. Use pre-heating at the start of a shift, after long pauses in cooking,
and between multiple cooking or rethermalizing batches.
NOTICE: Before pre-heating: inspect and clean the Oven Compartment. After pre-heating the Oven
Compartment is too hot to inspect and clean safely.
a. To pre-heat a MINI: Close the door and start the MINI in the desired mode (Steam, Hot Air, or
MINI).
•Pre-heat temperatures should be 10-20% higher than cooking temperatures.
•Typical-pre-heat times are 10 to 15 minutes.
•See Chapter 3, for basic operating instructions.
DRAIN SCREEN COVER
CAUTION
Inspect and clean the drain cover and drain before each use .
Injury, equipment damage, and/or reduced cooking performance can result from a
blocked drain cover and drain at the bottom of the cooking compartment.

•Repeat the preheat process as needed to maintain constant oven temperature and high food
quality.
b. To use pre-heating in a recipe: Pre-heating is also a programmable function.
c. To Pre-Heat or reheat between batches for Rethermalization:
G. CORE TEMPERATURE SENSOR
•The Core Temperature Sensor is REQUIRED for PC-HACCP, Delta-T cooking, and Cook & Hold.
1. The Core Temperature Sensor may beHOT! Wear dry, heatproof gloves or mitts to handle it.
2. The Core Temperature Sensor is a precision measuring device. Handle with care.
3. Hang the Core Temperature Sensor correctly in its rack when not in use.
4. Do not allow the Core Temperature Sensor to hang out of the oven.
5. Do not prick yourself or others with the Core Temperature Sensor tip(s).
6. Remove the Core Temperature Sensor from the food before removing dishes from the oven.
H. ERROR MESSAGES FUNCTION
NOTES:
•MINIs have a fully automatic error diagnosis system.
•Most errors are indicated in the Multifunction Display by an error code and description.
•See “Troubleshooting” for a list of error codes and remedies.
Do not place containers with liquid contents or contents that become liquid on oven
racks higher than you can see into the containers.
Hot liquid can spill or splash causing death, injury, or equipment damage.

PRODUCT VIEWS AND OPERATION
A. EXTERIOR VIEWS
1. Control Panel
2. Oven Light
3. Doorwith Double Glass Panel
4. DoorHandle
5. Door Drip Tray
6. Appliance Drip Tray
7. Legs (Required)
8. Rating Plate
Notes:
1. Magnetic Door Switch
•If the oven door is opened during operation, the magnetic door switch automatically interrupts the
recipe. The timer stops.
•After the door is closed, the MINI automatically continues the recipe.
•If the oven door is opened when the buzzer sounds at the end of a recipe, it automatically
switches the buzzer o.
2. Operate controls with hands only!
1
2
3
5
CAUTION
HOT!
6
7
8
4

START
STOP
STEAM COMBI RETHERMHOT AIR TEMP PROBETIME
COOKBOOK EDIT
ON
OFF
1234
5678
Figure 4-1
Control Panel
B. QUICK START GUIDE CONTROL PANEL BASIC OPERATION
Operate Controls with HANDS Only!
ALWAYS PRE-HEAT!
1. Switch on with key (1).
2. Select cooking mode with keys (2-5).
3. Presskey (10) tostart.
OR
1. Press key (7) and rotate Selector Dial
(15) to set oven temperature.
2. Press key (8) and rotate Selector Dial
(15) to set cooking time.
OR
Press key (9) and rotate Selector Dial (15)
to set coretemperature.
ALL
1. Presskey (10) to start the MINI.
2. To change the settingswhile cooking:
press keys (7)OR (8) OR (9) and adjust
the settings with the Selector Dial (15).
3. When the buzzer sounds press key (11)
or open thedoor.
1 3
2
15
6
11
4
13 1412
5 9
10
7 8
17
16

C. CONTROL PANEL DETAIL VIEW
Item numbers correspond to numbers on the control panels in Figure 4-1
Operate controls with hands only!
1. ON/OFF
When the MINI is turned ON:
•Self-diagnosis is performed.
•Oven light turns on.
•Steam generator lls and heats (OEB and
OGB models).
2. Steam
•Oven temperature is continuously
variable between 86°F and 248°F.
3. Combi Hot Air and Steam
•Oven temperature is continuously
variable between 212°F and 482°F.
4. Hot Air
•Oven temperature is continuously
variable between 86°F and 482°F.
5. Retherm
•Oven temperature is continuously
variable between 248°F and 320°F.
6. Display
Display in normal mode :
•Date.
•Time.
•Oven Temperature.
•Cooking Time
•Core (Probe) Temperature.
Display in programming mode:
•Clear text.
•Memory.
•Symbols.
7. Oven Temperature
•Set the nominal oven temperature.
•View the actual or nominal oven
temperature.
•See elapsed cooking time when using
Core Temperature mode.
8. Cooking Time
•Set the cooking time from 1 minute to 9
hours, 59 minutes using the Selector Dial.
•Set Continuous Mode
1. At 9:59 or 0:01, release the Selector
Dial.
2. Turn the Selector Dial again to the left
or right.
•See the actual or nominal cooking time.
•See elapsed cooking time when using
Core Temperature mode.
9. Core Temperature
•Set the nominal core temperature.
•See the actual or nominal core
temperature.
•See the actual core temperature during
cooking time mode.
•See elapsed cooking time when using
Core Temperature mode.
10. Start/Stop
•Start cooking modes and recipes.
•Stop the cooking activity.
•Escape or Exit Smart Key functions
11. Scroll Left and Scroll Right
•Page / Scroll one step forward or back
inprogramming mode.
12. Cookbook
•Call up, exit cookbook.
•View a list of stored recipes in the
display.
13. Smart Key
•Set Extra Functions.
•Set-Up the MINI.
•Enter Sub-Menus.
14. Edit
•Create, change, copy, and delete
recipes.
15. Selector Dial
•Set: Oven temperature, cooking time,
core temperature, recipe name, recipe
number.
•Select Smart Key functions, editing
functions and recipes in the cookbook.
16. Press & Go Keys
•Start saved recipes with one key.
•LED below key lights up when
corresponding recipe is started.
17. Function Indicators (left to right)
•Light up when function or activity is
engaged:
Reduced Power
Burner or Electric Heating ON
Reduced Fan Speed
Cooking Mode Engaged
Button Lock
Crisp & Tasty Engaged
Program Protection

CAUTION
Clean the oven chamber at least once per day or more frequently as needed
Failure to clean the Combi properly and regularly can cause equipment damage.
Damage caused by improper cleaning will invalidate the Warranty!
CAUTION
INTERIOR CLEANING INSTRUCTION
To clean the cooking compartment, see the Operator’s Manual for complete
instructions. CONVOClean solution followed by CONVOCare solution, followed by a
thorough rinsing is the only authorized method of cleaning and the only cleaning
solutions to be used to clean this equipment.
Improper cleaning can cause equipment damage and will invalidate the Warranty.
AT THE END OF THE DAY OR SHIFT
A. Cleaning the Oven Chamber
1. Cleaning – General
a. Regular cleaning of the MINI after use, inside and out, helps guarantee many years of
satisfaction from your MINI.
b. Clean and maintain the MINI ONLY when the MINI is cold.
c. Use the hand shower only inside the oven chamber.
d. Clean the outside of the MINI only byhand.
e. Never use the hand shower, hose, pressure washer or similar device on the outside of the MINI.
f. NEVER spray anything on or into the air intakes or outlets of the MINI.
g. Do NOT use hoses, pressure washers, high-pressure cleaners, or water jets to clean inside the
MINI oven chamber.
h. Do NOT spray water into a hot oven chamber.
i. Use only genuine Convotherm by Cleveland and Cleveland Range cleaning products. Follow the
instructions and heed and obey the warnings on the labels. Other products can cause injury,
present heath hazards, and damage the MINI.
j. Never use irritant, acidic, highly alkaline cleaners, high-alcohol, chlorine, chlorinated, or abrasive
cleaning agents, scrapers, or abrasive materials to clean the MINI.
k. Poor water quality can cause discoloration inside the oven chamber. Remove these
discolorations with CONVOCare. Spray CONVOCare on the aected surfaces in a COLD oven
chamber, wait 10 minutes, wipe o with a soft cloth or sponge, rinse thoroughly with clean water
and begin cleaning as usual.
l. Damage caused as a result of improper cleaning voids the warranty.
2. Semi-Automatic Cleaning - General
a. If the oven chamber is very heavily soiled, additional manual cleaning may be necessary.
b. Depending on the level of soiling of the oven chamber, the hanging pan racks may be left in the
oven during the automatic cleaning process.
c. Do NOT interrupt the semi-automatic cleaning process.

Figure 9-1
Fan Guard
3. Manual Cleaning of the Oven Chamber
a. Use CONVOClean and CONVOCare to clean the oven chamber.
1) Spray with CONVOClean and wait ve minutes.
2) Rinse thoroughly with the hand shower (or similar sprayer).
3) Spray with CONVOCare and wait ve minutes
4) Rinse thoroughly with the hand shower (or similar sprayer)..
b. Clean the MINI daily to prevent discoloration and corrosion of the stainless steel.
1) Avoid scratching the oven chamber or fan guard.
2) Scratches can collect soil and / or allow corrosion to begin.
3) Do NOT use harsh or abrasive cleaning agents, scouring pads, or scrapers.
c. Clean the fan guard and the fan area behind the fan guard at the same time.
When working with cleaningagents and spraybottles:Wear suitable clothing,
protective gloves and protective goggles to help protect from splashes and spills.
Failure to do so can result in chemical burns on skin and in eyes.
Read, understand, and heed and obey all instructions and safety
information found on cleaning agent labels, Material Safety Data Sheets,
and related documents and sources. Failure to do so can result in death,
injury, and equipment damage.
Turn Clockwise
to Lock
Fan Guard Lock
Press In to Unlock

CAUTION
DoNOT usehangingpanracksthatarebentor otherwisedamagedin
anyway. Pansandaccessoriesplacedindamagedrackscantipand
spill, causingburns,injuriesand/orequipment damage
1) Remove the fan guard. See Figure 9-1.
a. Push the fan guard lock in. Do NOT use the core temperature sensor (probe).
b. Lift up on the bottom of the fan guard while pushing in on the fan guard lock.
c. Pull the bottom of the fan guard towards you and remove it.
2) Clean the fan guard in a sink or dishwasher, and clean the oven chamber
3) Replace the fan guard. See Figure 9-1.
a. Insert the fan guard top edge rst into the oven chamber.
b. Place the bottom edge on the support pins.
c. Turn the fan guard lock back to its locked position. (It will click.)
4) Make sure that the hanging pan racks do not become bent; otherwise grills, racks,
containers and accessories will no longer be safely supported. If the hanging pan racks
become bent then remove the MINI from service and contact your qualied Cleveland
Range authorized service representative at once.
d. Clean the interior of the of the double glass doors daily.
1) Release the quick-action locks on the door glass.
2) Clean the glass with a non-abrasivecleaner and a soft cloth.
3) Do not use harsh or abrasive cleaning agents, scouring pads, or scrapers because they will
damage the glass.
e. Regular cleaning of the hygienic plug-in gasket (door gasket) increases service life.
1) Waitfor the gasket to cool.
2) Clean the gasket with mild, scent free dish detergent and a soft cloth.
3) Do not use harsh or abrasive agents, scouring pads or scrapers because theywill damage
the gasket.
4) Air dry the gasket.
f. Remove and clean the drain cover.
1) Clean food residue and drippings from the cover and drain in the oven chamber.
2) Spray with CONVOClean and wait ve minutes
3) Rinse thoroughly with the hand shower (or similar sprayer).
4) Spray with CONVOCare and wait ve minutes
5) Rinse thoroughly with the hand shower (or similar sprayer).
g. Clean the drain and make sure that it is not blocked.
h. Clean the door drip tray, appliance drip trays and accessory drip trays.
NOTES:
•If a white deposit forms inside the oven chamber, the water treatment system is not correctly
set, or the addition of a water treatment system is required. To remove this deposit, use ConvoCare full
strengthor vinegar and a soft cloth.

•Ask your qualied Cleveland Range authorized service representative about adding or
setting a water treatment system.
B. Semi-Automatic Cleaning of the Oven Chamber
NOTE: Do NOT press the Start/Stop key while using the Semi-automatic Cleaning process. This
stops the cleaning process.
Note: Semi-automatic cleaning uses cooking modes to assist the cleaning process. The display
shows the nominal values for the cooking modes.
Semi-automatic cleaning of oven chamber
•The MINI has a semi-automatic oven chamber cleaning mode: “Cleaning.”
•See this instruction sheet (P/N 260AYM), “One-Hand Sprayer with Telescoping Wand,” for safety
information, detailed instructions for using the Sprayer (P/N 111598) and other information.
•Semi-automatic cleaning uses cooking modes to assist the cleaning process. The display shows the
nominal values for the cooking modes.
•Always wear appropriate protective clothing and equipment when using this Sprayer, including
protective gloves and goggles.
1. Before starting the Semi-Automatic Cleaning process, make sure the oven chamber is below 158°F
bystopping all processes and pressing the Temperature key twice to view the actual temperature.
2. If the oven chamber is above 158°F then open the MINI door and wait 15 minutes.
3. Check the oven temperature again.
a) If the oven temperature is at or below 158°F then go to Step 4.
b) If the oven temperature is still above 158°F then wait 15 more minutes and check the oven
chamber temperature. Repeat this step as needed until the oven chamber temperature is at or
below 158°F and then go to Step 4.
4. Press the Smart Key. Various options appear in the display.
5. Use the Selector Dial to select “Cleaning” .
6. Conrm by pressing the Smart Key.
7. Conrm “Yes” with the Smart Key.
8. The display shows the Time and Temperature for “Cleaning.”
9. Press the Smart Key The cleaning process will start.
10. The rst step is 158°F for 10 minutes in Hot Air mode.
11. After the rst step, the signal tone sounds.
12. Open the oven door and spray the oven chamber, and accessories. with original Convotherm by
Cleveland CONVOClean, using the Hand Sprayer, P/N 111598.
13. Close the door and allow the CONVOClean to take eect.
14. Do NOT press the Start / Stop key again.
15. The cleaning cooking mode will continue automatically.
16. The next step is 86°F for 10 minutes in Steam mode, followed by 212°F for 10 minutes in Steam
mode.
The Semi-Automatic Cleaning process is designed to be started when the
oven chamber temperature is at or below 158°F. Death, injury, and equipment
damage can result from starting the Semi-Automatic Cleaning process when
theoven chamber is above 158°F.

17. After both steps have run, the second signal tone sounds.
18. Clean thoroughly behind the fan guard. Clean the fan guard in a sink or dishwasher.
Remove the fan guard. See Figure 9-1.
a. Push the fan guard lock in. Do NOT use the core temperature sensor (probe).
b. Lift up on the bottom of the fan guard while pushing in on the fan guard lock.
c. Pull the bottom of the fan guard towards you and remove it.
19. Remove the oven racks operating positions and place them in the bottom of the oven chamber.
20. Run MINI mode with Crisp ‘n’ Tasty at level 3 (High) at 212°F for 10 minutes.
21. Turn OFF the MINI.
22. IMPORTANT: Rinse the oven chamber, accessories, and behind the fan guard thoroughly
with the hand shower (or similar sprayer).
23. Repeat “Cleaning” using CONVOCare in place of CONVOClean including Step 22, rinsing the
oven chamber, accessories, and behind the fan guard thoroughly with the hand shower (or
similar sprayer).
24. After cleaning, replace the oven racks and fan guard.
Replace the fan guard. See Figure 9-1.
a. Insert the fan guard top edge rst into the oven chamber.
b. Place the bottom edge on the support pins.
c. Turn the fan guard lock back to its locked position. (It will click.)
25. In the case of severe staining or soiling, repeat the cleaning process.
26. After use or after cleaning, leave the MINI door open.
C. Fully-Automatic Cleaning of the Oven Chamber
NOTE: Do NOT press the Start/Stop key while using the Fully-automatic Cleaning process. This
stopsthe cleaning process.
Check that the following requirements have been met:
No food has been left inthe oven.
For 6.102in1 and 10.10, make sure the two drawers are lled correctly and contain enough cleaner.
For the 3.10 or 6.10, make sure the cleaning uid containers are connected correctly to the unit and
that the containers contain enough cleaning uid.
You are already conversant with the operating steps..
1. Turn the armature nozzle on the top of the over through one complete turn to ensure that it moves
freely.
2. Remove the larger items of burnt food residues from the oven.
3. Close the appliance door
4. Select the functions menu:
5. Use the selector switch to choose the "fully automatic cleaning" icon.
6. Pressthe "Functions menu"button to conrm and verify that the Conrm menu appears inthe display..
7. Use the tilt selector switch to choose "YES".
8. Pressthe "Functions menu"button to conrm thatAselection menu appears in the display.
9. Use the tilt selector switch to choose the soiling level.
a. Q = quick clean
b. 1 = light soiling
c. 2 = normal soiling

d. 3 = heavy soiling
e. 4 = heavy soiling with Shine+
10. Press the "Functions menu" button to conrm that Fullyautomatic cleaning starts.
11. Open the appliance door when promptedbythe system, ensure that the ovenis empty and close the appliance
door so the the combi steamer starts the fully automatic cleaning program. Caution: Never interrupt this cycle.
Do not opentheappliancedoor.
12. For very heavy soiling, we recommend following this cycle with semi-automatic cleaning when you
can target any remaining dirt.
13. The following table shows what faults might occur and the appropriate actions:
Fault Action
"Not enough water" appears in display Check the water supply.
"Nocleaner pressure" appears in display Check which uid container or drawer is almost
emptyand re-ll it. In an emergency use water.
Power failure or interruption of the fully automatic
cleaning cycle. If cleaning solutions have been used, the combi
steamer will automatically rinse the oven before it
can be operated.

MINI SETUP
NOTES:
The various setup options are described in detail below.
You can exit the menu at anytime bypressing the Start/Stop key.
To use the Setup Menu:
1. Press the Smart Key.
2. Various options appear in the display.
3. Use the Selector Dial to select “Setup” .
4. Conrm bypressing the Smart Key.
5. Conrm “yes” with the Smart Key.
6. Various options appear in the display.
A. Signal Tone
To select the Signal Tone from the Setup Menu:
1. Select “Signal Tone” with the Selector Dial.
2. Conrm bypressing the Smart Key.
3. The display shows the selection of available Signal Tones.
4. To choose a Signal Tone, use the Selector Dial.
5. Pause on a Signal Tone to hear it sound.
6. Conrm the selection by pressing the Smart Key.
B. Volume
To select a Volume Level from the Setup Menu:
•When setting the volume, consider the noise level in your kitchen.
1. Select “Volume” with the Selector Dial.
2. Conrm bypressing the Smart Key.
3. The displayshows the volume options and a Signal Tone sounds.
4. Use the Selector Dial to select the desired volume.
5. Conrm the setting by pressing the Smart Key.
C. Time
To set the Timefrom the “Setup” menu:
•If the power is o for more than three days, the time must be re-entered
1. Select “Time” with the Selector Dial.
2. Conrm bypressing the Smart Key.
3. The display shows the time format options available.
4. Select the desired format with the Selector Dial.
5. To enter the current time, use the Scroll (arrow) keys to switch between hours and minutes.
6. Set the correct time with the Selector Dial.
7. Conrm the setting by pressing the Smart Key.