CORE PRODIGY CP-COG-1 User manual

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INSTALLATION & OPERATION MANUAL
Gas Convection Oven
MODEL: CP-COG-1
WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE
CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.
DANGER
If you smell gas:
• Shut off gas to the appliance.
• Extinguish any open flame.
• If odor continues, keep away from the appliance and immediately call your gas supplier or your
fire department.

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death.
NOTICE
! WARNING
! CAUTION
SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained
and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules
and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the
operator, service personnel, or to the equipment.
!DANGER This symbol warns of immediate hazards which will result in severe injury or
This symbol refers to a potential hazard or unsafe practice which could result in injury or
death.
This symbol refers to a potential hazard or unsafe practice which could result in injury,
product damage, or property damage.
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
!WARNING
FIRE HAZARD
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other
appliance.
Keep area around appliances free and clear of combustibles.
Purchaser of equipment must post in a prominent location detailed instructions to be followed in the
event the operator smells gas. Obtain the instructions from the local gas supplier.
!WARNING
Electrical Grounding This appliance is equipped with a three-prong (grounding) plug for your protection
against shock hazard and should be plugged directly into a properly grounded three-prong receptacle.
And Do not cut or remove the grounding prong from the plug.
! WARNING
Asphyxiation can result from improper ventilation. Do not obstruct the flow of combustion and
ventilation air to and from your cooking equipment.
NOTICE
Be sure this Operator’s Manual and important papers are given to the proper authority to retain for
future reference.
NOTICE
This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.
.

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TABLE OF CONTENTS
Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking
equipment.
You will find that your new equipment, has been designed and manufactured to meet the toughest
standards in the industry. Each piece of equipment is carefully engineered and designs are verified
through laboratory tests and field installations. With proper care and field maintenance, you will
experience years of reliable, trouble-free operation. For best results, read this manual carefully.
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Table of Contents
Specifications .........................................................................................................................4
Installation ..............................................................................................................................8
Operation..............................................................................................................................13
Cooking Hints.......................................................................................................................14
Cleaning ...............................................................................................................................17
Adjustments..........................................................................................................................19
Troubleshooting....................................................................................................................22
Parts .......................................................................... .........................................................26
Replacing Oven lamp............................................... .............................................................30
Natural to LP gas conversion Procedure...................................................................................31
Read these instructions carefully before attempting installation. Installation and initial startup should be
performed by a qualified installer. Unless the installation instructions for this product are followed by a
qualified service technician (a person experienced in and knowledgeable with the installation of commercial
gas ) then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and
no warranty of any kind shall apply.
Please contact a local service company to perform maintenance and repairs
In the event you have questions concerning the installation, use, care, or service of the product, write to:

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SPECIFICATIONS
NOTICE
Local codes regarding installation vary greatly from one area to another. The National Fire Protection
Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having
jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should
comply with all local codes.
Producer reserves the right to change specifications and product design without notice. Such revisions
do not entitle the buyer to corresponding changes, additions, or replacements for previously purchased
equipment.
This product is intended for commercial use only, not for household use.
The installation must conform with local codes, or in the absence of local codes, with the National
Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane
Installation Code CAN/CGA-B149.2, as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping
system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45
kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual
shutoff valve during any pressure testing of the gas supply piping system at test pressures equal
to or less than 1/2 psi (3.45 kPa).
ELECTRICITY SUPPLY
Convection ovens require connection to a supply of electricity. The appliance, 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, or the Canadian Electrical Code, CSA C22.2, as applicable. An electrical
diagram is located on the side of the control panel assembly (see drawing on page 20). Electrical
diagrams can also be found in this manual beginning on page 21.
Power Option
Power
# of Ovens
Maximum Amps
120/60/1 120 Volts, 60 Hz, Single Phase Single-Deck 9.3
Single-deck ovens will have one 120 volt single phase power cord.
GAS SUPPLY
The serial plate indicates the type of gas the unit is equipped to burn. All equipment is adjusted at the
factory. Check type of gas on serial plate.
These models are design-certified for operation on natural or propane gases. For natural gas, the regulator
is set to deliver a 4" W.C. pressure to the manifold. For propane gas, it is set to deliver 10" W.C.
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in
accordance with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-
B149.2, as applicable.
This appliance should be connected ONLY to the type of gas for which it is quipped.
A 3/4" NPT line is provided at the rear for the gas connection. An adequate gas supply is imperative.
Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance.
Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect
burner operating characteristics.

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An adequate gas supply line to the unit should be no smaller than the inside diameter of the pipe from the
unit to which it is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.
All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on
all gases. NEVER use an open flame to check for gas leaks. All connections must be checked for leaks
after the unit has been put into operation. Test pressure should not exceed 1/4" W.C.
Model # of Ove
ns
Oven
Depth
Type of Gas Orifice Size # of Burners Total BTU
Convection oven
Single-
Deck 22.5” Natural Gas 45 3 @ 18,000 BTU
54,000
LP 55
THIS APPLIANCE IS EQUIPPED FOR NATURAL GAS.
All oven shipped for Natural Gas.
Each oven is shipped with an LP Gas Conversion kit,
--Regulation spring (FS Part # 001)
--LP orifices (FS Part # 002)
For conversion to LP gas see the conversion instruction(Page.29).

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MINIMUM CLEARANCES
!WARNING
There must be adequate clearance between the left side of the ovens and combustible construction.
Minimum Clearance from
Combustible
C i
Minimum Clearance from
Non-Combustible
C i
Back
6"
6"
Right Side
6"
0"
Left Side
6"
0"
Adequate clearance must be provided in the aisle to allow the doors to open sufficiently to permit the
removal of the racks and for serviceability.
Although no clearance is required behind the motor on the rear of the oven, care must be taken to
provide adequate air circulation to prevent the motor from overheating.
Do not locate the oven adjacent to any high heat or grease-producing piece of equipment, such as a
range top, griddle, fryer, etc., that could allow radiant heat to raise the exterior temperature of the
oven above 130°F (54°C). DO NOT MOUNT ABOVE OTHER COOKING EQUIPMENT.
VENTILATION
! WARNING
Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove
flue products can cause headaches, drowsiness, nausea, or could result in death.
All units must be installed in such a manner that the flow of combustion and ventilation air are not
obstructed. Provisions for adequate air supply must be provided. Do not obstruct the front or rear of
the unit as combustion air enters through these areas.
Be sure to inspect and clean the ventilation system according to the ventilation equipment
manufacturer’s instructions.
NOTICE
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be
covered by the warranty.
If a ventilation canopy is used, it is recommended that a canopy extend 6" past the appliance and that
the bottom edge be located 6'6" from the floor. Filters should be installed at an angle of 45° or more from
the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a
drip pan, unusually installed with a filter.
If an exhaust fan is used, it should be installed at least 2" above the flue opening at the top of the unit. A
strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance.
Fresh air openings approximately equal to the fan area will relieve such a vacuum. In case of
unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the “OFF”
position. Do this only long enough to check equipment performance. Then turn the exhaust fan back on
and let it run to remove any exhaust that may have accumulated during the test.
If the oven flue is connected directly to an outside flue, a CSA International design certified down draft
diverter must be installed at the flue outlet of the oven and connected to the outside flue.

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INSTALLATION
NOTICE
These installation procedures must be followed by qualified personnel or warranty will be void.
Local codes regarding installation vary greatly from one area to another. The National Fire Protection
Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction”
when it comes to installation requirements for equipment. Therefore, installations should comply with all
local codes.
The installation must conform with local codes, or in the absence of local codes, with the National
Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane
Installation Code CAN/CGA-B149.2, as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping
system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45
kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual
shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to
or less than 1/2 psi (3.45 kPa).
Step 1: Unpacking
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If damaged equipment is received, either apparent
or concealed, a claim must be made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then
be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim.
The carrier can supply the necessary forms.
A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss
that is not apparent until after the equipment is uncrated. The carrier should arrange an inspection. Be
certain to hold all contents plus all packing material.
1. Cut banding straps and remove packing material.
2. Cut banding strap holding oven to wooden skid.
Step 2: Installation of Legs on Single-Deck Ovens (For Stacking kit, refer to instructions
included with kit)
1. Raise oven sufficiently to allow clearance for the legs to be attached. Use of a lift truck or other mechanical
lifting means is recommended. For safety, “shore up” and support the oven with an adequate blocking
arrangement strong enough to support the load. (If it is absolutely necessary to rest the oven on its side,
rest it on its left side.)
2. Attach the legs to the bottom corners of the oven using the provided machine screws and lock washers.
Each leg is secured by 3 screws. The mounting holes are pre-drilled and threaded.
3. Lower the oven gently onto a level surface. Never drop or allow the oven to fall.
4. Make sure that the oven is level.
5. Install required cable restraint connecting oven to wall.

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Step 3: Installation of Restraint (Only for Ovens with Casters)
NOTICE
When this appliance is installed with casters, it must be installed with the caster supplied, a
connector complying with either ANSI Z21.69 or CAN/CGA-6.16 and a quick-disconnect
device complying with either ANSI Z21.41 or CAN1-6.9. It must be installed with a restraining
means to guard against transmission of strain to the connector, as specified in the appliance
manufacturer’s installation instructions.
!WARNING
To avoid accidental gas disconnection and potential explosion:
If disconnection of this restraint is necessary to move the appliance for cleaning, etc., reconnect it
when the appliance is moved to its originally installed position.

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Step 4: Connect Electricity
!WARNING
ELECTRIC GROUNDING INSTRUCTIONS
This appliance (120V ovens only) is equipped with a three-prong (grounding) plug for your protection
against shock hazard and should be plugged directly into a properly grounded three-prong
receptacle. Do not cut or remove the grounding prong from this plug.
NOTICE
This appliance, 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 or the Canadian Electrical
Code, CSA C22.2, as applicable.
Wiring diagrams are located on the side of the control panel assembly, as well as in this manual (beginning
on page 21). Be sure that the input voltage and phase match the requirements shown on the serial plate,
which is located inside the lower front panel.
Ovens ordered to operate on 120V power have a three-wire cord. Single-oven units require a 15 ampere
supply.
Step 5: Connect Gas Supply
NOTICE
The installation must conform with local codes, or in the absence of local codes, with the National
Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane
Installation Code CAN/CGA-B149.2, as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping
system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45
kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual
shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to
or less than 1/2 psi (3.45 kPa).
A 3/4" NPT line is provided at the rear for the gas connection.
If this equipment is being installed at over 2,000 feet altitude and that information was not specified when
ordered, contact the appropriate authorized Service Representative or the Service Department. Failure to
install with proper orifice sizing will result in poor performance and may void the warranty.
The serial plate is located inside the front lower panel. It indicates the type of gas the unit is equipped to burn.
All equipment is adjusted at the factory. Check type of gas on serial plate.
These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is
set to deliver a 3.5" W.C. pressure to the manifold. For propane gas, it is set to deliver 11" W.C.
This appliance should be connected ONLY to the type of gas for which it is equipped. The inlet pressure
before the regulator should be 6-10" W.C. for natural gas or 11-14" W.C. for LP gas.

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An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required
for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create
problems and affect burner operating characteristics.
An adequate gas supply line to the unit should be no smaller than the I.D. of the pipe from the unit to which it is
connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.
! CAUTION
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS.
USE ONLY SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO
CHECK FOR GAS LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE
UNIT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 1/4" W.C.
Step 6: Check the Installation
1. Check that all screws and bolts are tightened.
2. Move the oven into the position at which it will be operated.
3. Check that the oven is level. If not, adjust the legs.
4. Check that the appropriate clearances are satisfied (see page 7)

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Control Panel
Fan Speed
Use to select fan speed (HI or
LOW). The appropriate speed is
determined by the type of food
being cooked.
Cook Timer
Turn knob to set a time duration.
An alarm will sound when the timer
runs out. The timer is a reminder
to the user; the timer does not
control the oven
Power on Light
Power Switch
Switch ON to use the oven, switch
OFF when done using the oven.
Fan Mode
In COOK mode, the fan runs
continuously except when the doors
are open. The fan does NOT cycle
with the operation of the burners. In
COOL mode, the fan runs
continuously even if the doors are
open. Since the burners will not
operate if the oven doors are open, to
rapidly cool the oven after cooking is
completed, open the doors and switch
the fan mode to COOL.
Heat-On Indicator
Indicator is lit when the burners are
operating.
Cook Temperature Control
Turn knob to select desired cooking
temperature. The Heat On indicator will
go out when the oven reaches the set
temperature, and will cycle on and off
as the burners operate to maintain the
set cooking temperature.
Oven Interior Light Switch
On ovens equipped with an oven
interior light, press to turn on the
light. The light remains on for as
long as the switch is held.

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OPERATION
! DANGER EXPLOSION HAZARD
In the event a gas odor is detected, shut down equipment at the main shut off valve. Immediately call
the emergency phone number of your gas supplier.
!CAUTION
To eliminate gas build up which could result in an explosion, in the event of main burner ignition
failure a five minute purge period must be observed prior to re-establishing ignition source.
NOTICE
For an appliance equipped with a convection oven, no attempt should be made to operate oven
during a power failure.
LIGHTING, RELIGHTING, AND SHUTDOWN INSTRUCTIONS
To light the oven, just switch the power switch at the bottom of the control panel to the “ON” position. (The
oven is equipped with a direct hot surface ignition system. There is no pilot to light.)
If the burners fail to ignite within four seconds, the oven will automatically shut off the gas, wait five
minutes to allow the gas that was released to dissipate, and try to light the burners again. If the burners
still fail to ignite after three such attempts, the oven will stop trying, even though the power switch is in the
“ON” position. To continue to attempt to light the burners, turn the power switch “OFF” and then “ON”
again.
To shutdown the oven, switch the power switch to the “OFF” position.
OPERATING THE CONTROLS
A convection oven is a different type of oven that offers many features and advantages to the food
service operation. The additional capabilities and features of the oven require some learning. However,
the operation of the oven is not difficult to understand or control once you have some practice.
Operation of STANDARD Models
Models with Standard Controls operate much like a standard oven: you turn the oven ON and select a
cooking temperature. Two additional controls are used to control the fan (as described below).
The timer is a reminder to you of when to remove food from the oven. The timer does NOT control the
temperature of the oven.
To cook, do the following:
1. Turn the oven ON using the Power Switch at the bottom of the control panel.
2. Select the desired fan speed using the Fan Speed switch. The appropriate fan speed (HI or
LOW) depends on the type of food being cooked.
3. Switch the Fan Mode switch to COOK. The fan will run continuously when the oven doors are closed
(the fan does not cycle on and off with the burners). (If this switch is set to COOL the only difference
is that the fan will continue to run when the oven doors are open.)
4. Set the cooking temperature by turning the Cook Temperature Control until the indicator mark on the
knob is pointed to the desired cooking temperature. The Heat On indicator will light when the
burners are on, and will remain on while the oven preheats.

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5. Wait until the Heat On indicator has come on and gone out three times. At that time the oven will have
reached the set cooking temperature.
6. Open the oven doors, load the product into the oven, and close the doors.
7. You can use the Cook Timer as a reminder of when the remove the load from the oven. If so desired, turn
the Cook Timer knob until the indicator mark points to the desired cooking time (up to 55 minutes). The
timer knob will rotate counterclockwise as the timer runs down, indicating how much time remains. You
can turn the knob while cooking to increase or decrease the remaining time. When the timer runs out, a
buzzer will sound for a short time, then turn itself off. (To immediately silence the buzzer, turn the Cook
Timer knob to the OFF position.) The timer is a reminder to you; the timer does not control the oven.
If you open the oven doors, the burners and fan will shut off until the doors are closed. However, the timer
will continue running even if the doors are open.
To turn on the interior oven lights,use the switch located at the bottom of the control panel.
8. When the load has finished cooking, you can rapidly cool the load by opening the oven doors (which
will shut off the burners) and switching the Fan Mode to COOL (which will cause the fan to run even
though the doors are open). For the most rapid cooling, also switch the Fan Speed switch to HI.
9. When you are done cooking, turn the Cook Temperature control to the lowest setting (fully
counterclockwise) and switch the Power Switch to OFF.
COOKING HINTS
In a convection oven, the fan-blown circulating air strips away this insulating layer allowing the heat to
penetrate faster for quicker baking and roasting. Hence, in a convection oven cooking procedures and
techniques may require some modification for successful results. As a general rule, the cooking time will
be shorter and the cooking temperature will be 25°F to 75°F lower than those called for in recipes for a
standard oven.
TIME & TEMPERATURE
Time and temperature are important. The “Guide to Times and Temperatures” later in this section is a
starting point. The actual best cooking time and temperature will depend on such factors as size of load
and mixture of recipe (particularly moisture). Once an appropriate time and temperature has been
established for a particular product and load, you will find the result of succeeding loads to be similar.
OVERLOADING
Do NOT overload the oven. The size of the load that can be cooked satisfactorily depends largely on the
particular product. As a rule, five racks can be successfully used for shallow cakes, cookies, pies, etc. For
deeper cakes (such as angel food), use only three racks because of the size of the pan and the space
required for rising. For hamburger patties, fish sticks, cheese sandwiches, etc., a full complement of racks
and pans is usually satisfactory.
HELPFUL SUGGESTIONS
Here are some suggestions that will assist in getting the best possible performance from a convection
oven:
• Pre-heat the oven thoroughly before use.
• When re-thermalizing frozen products, pre-heat the oven to 50°F higher than the planned cooking
temperature. After loading, reduce the temperature setting to the appropriate cooking temperature.
• Space the racks and pans as evenly as possible to allow air circulation.
• Center the load on the racks to allow for proper air circulation around the sides. Do not cover the racks
completely with pans.
• Do not use a deep pan for shallow cakes or cookies, etc. Air circulation across the surface of the
product is essential.

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!WARNING
THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS. EXTREME CARE
MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK
OR CHANGE THE AIR FLOW. THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY IF ITS
USE IS ASCERTAINED TO BE A PROBLEM.
HOLDING FOOD BEFORE SERVING
Any food item prepared in steam table pans can be held until being served by setting the Hold thermostat
to 160°F. Examples include stuffed pork chops, oysters Rockefeller, and any vegetable entree.
COOKING PROBLEMS AND SOLUTIONS
If…
then…
Cakes are dark on the sides and not done in the
t
lower oven temperature.
Cake edges are too brown… reduce number of pans or lower oven temperature.
Cakes have a light outer color… raise temperature.
Cakes settle slightly in the center… bake longer or raise oven temperature slightly.
Do not open doors except to load or unload
product
Cakes ripple… do not overload pans or use batter that is too thin.
Cakes are too coarse… lower oven temperature.
Pies have uneven color… reduce number of pies per rack or eliminate use of
bk
Brown sugar topping or meringue blows off…
after oven is preheated, turn off oven and put
product in oven until topping sets, then turn oven
back on
Rolls have uneven color… reduce number or size of pans.
Meats are browned and not done in center… lower oven temperature and roast longer.
Meats are well done and not browned… raise temperature. Limit amount of moisture.
Meats develop hard crust… reduce temperature or place pan of water in oven.
Excessive meat shrinkage occurs… lower oven temperature.
GUIDE TO TIMES AND TEMPERATURES
As a guide, set oven temperatures 25°F to 75°F lower than called for in recipes for non-convection ovens,
(i.e., range or deck ovens).
Time and temperature will vary depending upon load, mix, size, portion, initial temperature of food, and
other factors. Use the following chart as a starting point to develop your own cooking techniques. Rack
loading and position may affect results. Experimentation may be necessary to suit individual requirements.
Cooking Time Temperature Number of Racks
Meat and Fish
Top Round, 18-20 lbs. (medium) 5 hours 275°F 1

16
Prime Ribs (rare) 4 hours 225°F 1
Burger Patties, 4 oz. 10 min. 350°F 5
Fish Cakes 10-12 min. 375°F 5
Turkey, 10-12 lbs. 3 hr. 20 min. 225°F 1
Cooking Time Temperature Number of Racks
Baked Goods
Bread, 2 lb. loaf 35 min. 375°F 3
Biscuits 5-10 min. 400°F 5
Cornbread 18 min. 400°F 5
French Bread 10 min. 375°F 5
Sheet Cake 18-20 min. 300°F 5
Cream Puffs 20 min. 375°F 5
Brown & Serve Rolls 6 min. 400°F 5
Ginger Bread 18 min. 300°F 5
Yeast Rolls, sheet pan 16-18 min. 325°F 5
Pineapple Upside Down Cake 25-30 min. 325°F 5
Apple Turnovers 15-18 min. 350°F 5
Fruit Cobbler 22-25 min. 375°F 5
Brownies 15 min. 350°F 5
Danish Pastry 12 min. 325°F 5
Pie Shells 12 min. 350°F 5
Fresh Fruit Pies 25-30 min. 350°F 5
Pumpkin Pies 25-30 min. 275°F 5
Fresh Apple Pies 35 min. 375°F 5
Frozen Berry Pies 40 min. 375°F 5
Frozen Fruit Pies 45 min. 375°F 5
Potatoes
Baked Potatoes, 10 oz. 50-55 min. 450°F 5
Baked Potatoes, 6-8 oz. 40-45 min. 450°F 5
Scalloped Potatoes 35 min. 325°F 5
Miscellaneous
Macaroni and Cheese 30 min. 350°F 5
Stuffed Peppers 18 min. 350°F 5
Toasted Cheese Sandwiches 8 min. 375°F 5

17
CLEANING
Equipment is sturdily constructed of the best materials and is designed to provide durable service when
treated with ordinary care. To expect the best performance, your equipment must be maintained in good
condition and cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and
degree of usage.
Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic
conditions (such as salt air) may require more thorough and frequent cleaning or the life of the equipment
could be adversely affected.
The oven interior is finished with a porcelain enamel coating. “Spillovers” should be cleaned from the
interior bottom surface as soon as possible to prevent carbonizing and a burnt-on condition. Grease or any
residue should be cleaned from interior surfaces as soon as it accumulates.
! WARNING
FOR YOUR SAFETY, DISCONNECT THE POWER SUPPLY TO THE APPLIANCE BEFORE
CLEANING.
WHEN CLEANING THE BLOWER WHEEL, BE SURE TO HAVE THE POWER SWITCH IN THE
“OFF” POSITION.
DAILY CLEANING
1. Turn the power switch to OFF and allow the oven to cool.
2. Remove the oven-interior racks and rack slide frames. (The rack slide frames are readily removable by
merely raising to disengage them from their sockets.) Wash the racks and rack slides in a sink with
mild detergent and warm water. Dry them thoroughly with a clean cloth.
3. Look to see if any foreign matter has accumulated on the wire grate in front of the fan blower wheel on the
wheel itself (which will reduce air circulation). If necessary, remove the rear panel of the oven, which is
secured by bolts near each corner. Use a stiff brush to remove accumulations from the blower blades, then
wash with soap and water.
4. Wash the interior surfaces with mild detergent and warm water. Rinse with clean water, and dry thoroughly
with a clean cloth. For stubborn accumulations, a commercial oven cleaner may be used.
5. Clean the control panel with warm water and mild soap. Never use cleaning solvents with a
hydrocarbon base.
6. Wipe the other exterior surfaces with a clean damp cloth. If the exterior surfaces require more thorough
cleaning, see “Cleaning Stainless Steel Surfaces” on the next page.
7. Return the rack slides and racks to their appropriate locations inside the oven.
8. LEAVE THE DOOR OPEN AT NIGHT AFTER CLEANING. This allows the oven to dry thoroughly after
cleaning and also prolongs the life of the door gasket.
MONTHLY CLEANING
Clean around rear of motor (where the vent screen is located), louvered panels, and primary air holes
in the rear of the oven where grease or lint may have accumulated.
SEMI-ANNUAL CLEANING
At least twice a year have your Authorized Service Agency or another qualified service technician clean
and adjust the unit for maximum performance.
At least twice a year the oven’s venting system should be examined and cleaned.

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CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel that operates at LOW temperature,
use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly
with a clean cloth.
To remove grease and food splatter, or condensed vapors, that have BAKED on the equipment, apply
cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the
finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do
not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any
particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE
BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL
TOOLS. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring
also increases the possibility of corrosive attack. Refinishing may then be required.
To remove heat tint – Darkened areas sometimes appear on stainless steel surfaces where the area has
been subjected to excessive heat. These darkened areas are caused by thickening of the
protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by the
foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the
direction of the polish lines, using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in
combination with a powered cleanser. Heat tint action may be lessened by not applying, or by reducing
heat to equipment during slack periods.

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ADJUSTMENTS
!WARNING
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN
WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL
COOKING EQUIPMENT. HOWEVER, TO ASSURE YOUR CONFIDENCE, CONTACT YOUR
AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER
ASSISTANCE, AND FOR GENUINE FACTORY PARTS.
NOTICE
Warranty will be void and the manufacturer is relieved of all liability if service work is performed by
other than a qualified technician, or if other than genuine replacement parts are installed.
LUBRICATION
Motor lubrication information can be found on permanent label located on motor. Casters are provided
with a Zerk fitting for proper lubrication when required.
ADJUSTING GAS PRESSURE REGULATOR
The pressure regulator is factory set at 3.5" W.C. for natural gas and 11" W.C. for propane gas. To check
the manifold pressure:
1. Turn all thermostats and burner valves to “OFF” position.
2. Turn main gas valve to entire unit off.
3. Remove valve panels and locate 1/8" plug in manifold.
4. Remove plug and install a fitting appropriate to connect a manometer.
5. Turn on main gas to unit and light pilots.
6. Turn all burners and ovens to full “ON” position and read manometer.
7. If manometer does not read 3.5" W.C. for natural gas, or 11" W.C. for propane gas, adjust regulator (if
gas pressure is O.K. go to Step 10).
8. Remove cap from top of regulator.
9. With a screwdriver rotate regulator adjustment screw clockwise to increase, or counterclockwise to
decrease, pressure until manometer shows correct reading.
10. Repeat steps 1 and .
11. Remove manometer fitting and replace plug in manifold.
12. Repeat step .
13. Replace valve anels.

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ADJUSTING DOOR SWITCH
The door switch detects when the oven doors are open. As adjusted at the factory, when the doors are
opened more than 2 to 4 inches, the burners and fan should shut off (unless the fan is switched to “COOL”
mode). To adjust the door switch, do the following:
1. Remove lower front panel that covers the door chain mechanism.
2. Close both doors.
3. Check that the door switch cam is operating the door switch.
!CAUTION
Do NOT adjust the door switch so that the plunger arm is completely depressed and is hitting the switch
body. This could distort the arm and cause the switch to operate poorly.
TEMPERATURE CONTROLLER
Temperature controller is set at the factory and should only be changed or adjust by a qualified service
technical.
TROUBLESHOOTING
! WARNING
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN
WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL
COOKING EQUIPMENT. HOWEVER, TO ASSURE YOUR CONFIDENCE, CONTACT YOUR
AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER
ASSISTANCE, AND FOR GENUINE FACTORY PARTS.
NOTICE
Warranty will be void and the manufacturer is relieved of all liability if service work is performed by
other than a qualified technician, or if other than genuine replacement parts are installed.
In case of problems in operation at initial installation, check type of gas and manifold pressure
and compare with information listed on the serial plate. The serial plate is located inside the lower front
panel.
PERFORMANCE STANDARD
The typical time for the oven to heat from 75°F to 350°F is 5 to 6 minutes for ovens using natural gas, and 7
to 8 minutes for ovens using propane.
The burners should come on when the actual oven temperature drops to 10°F below the temperature setting.