Eloma ELH 5-3 User manual

Installation and Operation Manual
Convection Oven
ELH 5-3

ELH 5-3 474 12/08 sv
Installation and Operation Manual
Convection Oven ELH 5-3
Dear customer,
Please do read these operation instructions carefully, before starting to work with the convection oven.
They contain important information on correct installation and operation.
This convection oven works with hot air, which is circulating in the oven cavity, hence passing over the
food at high speed, thus guaranteeing an intensive uniform food preparation.
In appliances equipped with a humidifying system, water is injected into the oven cavity and
vaporized. This hot steam prevents food products from becoming dry and reduces the weight loss. n.
Table of contents:
1. Hints on operational safety ....................................................................................................2
2. Installation instructions .........................................................................................................3
2.1 Setting-up .....................................................................................................................3
2.2 Electrical connection.....................................................................................................3
2.3 Exhaust air....................................................................................................................3
3. Control panel and description of control elements.........................................................................4
3.1 Control panel ................................................................................................................4
3.2 Functional description of control elements...................................................................5
4. Starting the convection oven ..........................................................................................................6
4.1 Settings and start..........................................................................................................6
4.2 Preheating ....................................................................................................................6
4.3 End of operation ...........................................................................................................6
4.4 Important notes.............................................................................................................6
4.5 Optional extra : Fat filter ................................................................................................7
5. Cleaning and maintenance..........................................................................................................7
5.1 Cleaning : Cooking chamber .........................................................................................7
5.2 Cleaning : Glass panes and outer surfaces ..................................................................7
5.3 Cleaning : Grease/fat filter.............................................................................................7
5.4 Cleaning : Cooking chamber behind the air conducting sheet......................................8
5.5 How to treat new sheet steel baking trays.....................................................................8
6. Valuable information..............................................................................................................9
6.1 Trouble Shooting ...........................................................................................................9
6.2 Accessories - Optional Extras .....................................................................................9
7. Practical use ..........................................................................................................................10
7.1 Roasting.........................................................................................................................10
7.2 Roasting/frying small pieces..........................................................................................10
7.3 Baking............................................................................................................................10
7.4 Gratinating .....................................................................................................................10
7.5 Thawing .........................................................................................................................11
7.6 Regenerating/rethermalizing .........................................................................................11
7.7 Products, preparation and helpful hints.........................................................................11
8. Data of the oven ....................................................................................................................14
9. Service notes .........................................................................................................................14
Dimensioned sketch Convection Oven ELH 5-3 ...................................................................15
Article No. 900474 Vers 1.1 12/08
Legend : LED = Pilot lamp

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1. Hints on operational safety
Use for intended purpose
The appliance shall only be used for its intended purpose, namely the professional
preparation of food.
Installation
Follow the local regulations of the electricity supply companies and observe the instructions
for the installation of kitchen equipment, as well as those given in the German standards
DIN 1988, part 4 and DIN 1986 part 1.
Do not install the appliance near to heat sources.
Keep sufficient clearance, minimum clearance to side and back walls 50 mm. In case of an
installation next to materials that are sensitive to heat or even might catch fire, make sure
to observe the existing fire protection regulations. Do not block the air exhaust pipe.
Electrical connection must be performed by an approved electrician.
Operation
Caution : The outer surfaces become hot in operation
The convection oven may only be operated
-- by trained staff
-- for its intended purpose, as outlined in this operation manual
-- when there are no defects.
Warning: When opening the oven door, hot air and steam escape.
Danger of burning. Use protective gloves.
If the protecting glass cover of the oven lamp is defective, the appliance shall not be
started. Call the after-sales service.
In case of operating trouble, disconnect the oven from the mains, close water tap and call
the after-sales service.
During the warranty period repair and maintenance work on the unit shall only be
performed by technical service personnel trained by Eloma. Please call the factory
and inquire name and address of a competent after-sales service from the
Eloma GmbH, Maisach Germany +49/ 8141 395 117.
Do not use a water hose or a high pressure sprayer on outer surfaces.
A water jet may damage parts of the appliance or else get in contact with electric
live parts. DANGER – personal injury caused by an electric shock.
To avoid accidents the door lock has to be removed when dismantling and destroying the
appliance.
Noise level
The emission value of the noise level is less than 70 dB (A).

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2. Installation instructions
2.1 Setting-up
It is mandatory to set-up the appliance in horizontal position.
True up minor unevenness with the vertically adjustable feet.
Make sure to have a minimum clearance of 50 mm to back and side walls to
allow air circulation. Avoid to have any other heat sources behind, next to or
underneath the oven. In case this is impossible, ensure sufficient clearance or
provide for appropriate protection.
2.2 Electrical connection
Pay attention to the data on the type plate for the electrical connections.
The movable power supply lead must be a rubber-insulated flexible cable,
type H 07 RN-F complying with VDE standards.
Next to the appliance an all-pole circuit breaker, contact opening at least 3 mm,
has to be provided for on site.
We recommend to install an earth-leakage circuit breaker.
The unit must be incorporated
into the potential equalisation system
(earthing) according to VDE.
Terminal under indication plate.
2.3 Exhaust air
We recommend to install the oven under a ventilation hood or to connect it to the ventilation
system of the kitchen.

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3. Control panel and description of control elements
3.1 Control panel
Selector switch
Illumination oven cavity
Hot air operation with illumination
Hot air operation without illumination
Time setting
Temperature range from 0 to 120 minutes or
∞for continuous operation.
Temperature setting
Temperature range 50 to 250°C / 120 – 480 ° F

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3.2 Functional description of control elements
Selector switch
Illumination oven cavity
Hot air operation with illumination
Hot air operation without illumination
As soon as the unit is switched on, the LED in the
selected function and the LEDs in time and temperature
symbols are lit.
Time setting
0 to 120 minutes or ∞= Continuous operation
To set the exact time, over-turn the knob a little
clockwise and set it back to the desired cooking time.
LED is lit.
When the set time has run down, there is a sound signal
and the oven switches off automatically.
Temperature setting
50 – 250°C / 120 – 480° F
Green LED is lit.
As long as the heating is on, the yellow pilot lamp is lit.

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4. Starting the convection oven
4.1 Settings and start
If necessary preheat the oven – see § 4.2
Set Selector switch to hot air operation with or without
illumination. LED is lit
Set the time.
LED is lit
Set the temperature
Charge the oven
Program runs down.
Program end is announced by a sound signal.
4.2 Preheating
In order to avoid a sudden decrease of temperature when charging the oven, it is
recommended to select a preheating temperature which exceeds the actually required
working temperature by about 10 %.
•Set selector switch to "hot air " with or without illumination
•Set time to continous operation ∞
•Set preheating temperature
•Close the door to start.
4.3 End of operation
Set selector switch to -0-
4.4 Important notes
Door
For opening, just press the door handle downwards. If you do so in operation, the hot air fan
stops automatically. For closing the door, just slam it gently.
Attention: Hot air is escaping – refer to 1.
Air flap
The air flap serves for ventilation and steam exhaust from the oven cavity. In normal operation
the air flap should be closed, it is only to be opened, if excessive smoke develops inside the
oven or if the moisture content is too high.
Drip tray
The drip tray is located underneath the oven. It has to emptied and
cleaned regularly to avoid overflowing.
In case you wish to collect the dropping fat to preserve it (recommended for the
preparation of fine gravy), just put a gastronorm pan underneath the lowest grid.

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4.5 Optional extra : Fat filter
In case your oven is equipped with a fat filter, it should always be used.
Exception: Bakery products
5. Cleaning and maintenance
Perfect and regular cleaning of your appliance is of greatest
importance. If used fat and food crusts are reheated again and again,
taste and smell of the fresh dishes will be impaired considerably.
We recommend our special cleaner (Eloma Multi-clean) for a perfect
cleaning of the appliance and its equipment.
Do not use either water jet, high pressure sprayer or steam purifier on outer surfaces.
Water jets may damage parts of the appliance or else get in
contact with electric live parts. DANGER – personal injury caused by
an electric shock. Do not spray into a hot oven cavity.
5.1 Cleaning : Cooking chamber
•Cool the oven down to about 50 - 60°C / 120 – 140° F: Leave all grids, trays,
pans etc. in the oven and spray the special cleaner onto everything including
shelf runners and interior wall.
•Leave the cleaner inside the oven for about 15 minutes to react.
Switch off and rinse the cooking chamber thoroughly with water.
Remove the drain sieve and rinse it .
Dry the inside and then leave the door open by small gap, so that the cooking
chamber is well ventilated.
Do not use sharp tools on the door gaskets.
Be careful not to damage the thermostat sensor.
5.2 Cleaning : Glass panes and outer surfaces
Glass panes
Clean only with a soft rag, do not ever use scouring agents.
Outer surfaces :
Use fat/grease dissolving cleaning agents or special stainless steel cleaners.
Do not use corrosive cleaning agents on the switch panel.
5.3 Cleaning : Grease/fat filter
Cleaning the grease/fat filter should be daily routine. If heavily contaminated
we recommend a cleaning bath or cleaning in a dishwasher. furthermore, we strongly
recommend to work with 2 filters, so that one filter can be immersed in a cleaning bath
or dishwasher while using the other one. Always rinse thoroughly with fresh water.

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5.4 Cleaning : Cooking chamber behind the air conducting sheet
•Clean weekly, or according to contamination.
•Switch off the appliance and allow to cool down.
•Remove grease/fat filter. (1)
•Remove shelf - supports (hang-in racks) (2)
•Remove fixing screws of air conducting sheet. (3)
•Remove air conducting sheet. (4)
•Clean area now accessible thoroughly
•After cleaning replace all parts removed in reverse order.
It is not allowed to operate the oven without air conducting sheet !!
4 1 3
2
5.5 How to treat new sheet steel baking trays
Prior to first use, the following treatment of new sheet steel baking trays is indispensable:
1. Rinse trays with hot water
2. Dry them inside the oven at moderate temperature (approx. 130° C / 260° F) for about one
hour .
3. Use normal cooking oil and grease the trays generously on all sides and replace them into
the oven for another hour at approx. 130° C / 260° F.
The oil film dries and acts as a sort of glazing preventing any formation of rust. .
4. Do not ever use sheet steel trays when you want to use humidification i. e injection of
water.
Under no circumstances clean sheet steel trays with metal scrapers.

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6. Valuable information
6.1 Trouble Shooting
If your convection oven should not work properly, try to remedy with help of the following list.
If you cannot help yourself : Switch off and disconnect from the mains.
Call the after-sales-service and please inform type and serial number of the oven.
You find them on the type plate.
Failure Possible Cause Remedy
Mains switched off Switch on
The oven does not
switch on when you
turn the selector switch.
Mains fuse has tripped Switch on mains fuse
Heating capacity is
insufficient, the fan
does not start
One fuse has tripped
Check all fuses and switch on
mains fuse again.
Steam escapes from
door
Door gasket exhausted, not
enough contact pressure to
the oven
Adjust catch hook at door lock
Door gasket defect. Call the after-sales service
6.2 Accessories - Optional Extras
Lower rack 5-3 Open, with 10 pairs of shelf supports
Fat filter ELH 5-3 Our recommendation : Take an additional filter
Special cleaner MULTI CLEAN
Special / fat dissolving
1 l spray-pistol bottle
10 l refill bin
Special cleaner MULTI CLEAN
Lime dissolving
1 l spray pistol bottle
5 l refill bin
Grids GN 2/3, Chromium plated or stainless steel
Baking Trays GN 2/3 , 20 mm deep
enamelled, stainless and black sheet steel or
perforated aluminium or aluminium silicone coated
Pans
GN 2/3
Enamelled or stainless steel, closed or perforated
different depths
Wall brackets ELH 5-3 1 pair

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7. Practical use
General :
By all means pre-heat the convection oven so that the pores may close quickly after charging,
thus keeping the inside of the product juicy and tender.
7.1 Roasting
Big roasts, poultry and game
The roasting temperature should not be too high (approx. 150-180°C / 300 – 360° F).
Use grids or trays.
In addition we recommend to insert a pan, 65 mm deep underneath to collect dripping fat
which can be used as stock to prepare fine gravy.
In case of rather dry meat, brush roasts with fat.
Place roasts well apart, otherwise they will not brown at points of contact.
7.2 Roasting/frying small pieces
Steaks, cutlets, escalopes etc.
Roast on grids except forproducts made of minced meat, those should be fried on trays.
All meat and fish pieces, especially breaded/coated ones, should be brushed with melted
butter or oil, so that they can brown evenly.
For coating products use whatever bread crumbs/coating you like. Add a little mild paprika to
the mixture to make the pieces look appetisingly brown.
Small poultry can be used fresh or deep frozen. Dry poultry carefully, season, brush with fat
and place on grids.
7.3 Baking
Baked products in moulds or on trays, such as pastry, fancy biscuits,
rolls/buns and bread.
Do not forget – preheat the oven !
Set the temperature approximately 10% lower than for traditional ovens.
The lower the temperature, the more uniform is the baking result.
Use the fat filter even when baking, with the exception of big trays, big cakes and bread
loaves.
Place moulds and flan rings on grids and make sure to have sufficient clearance for hot air
circulation.
7.4 Gratinating
Hot circulating air is also used for gratinating soups, toasts, meat, fish and vegetables.
Place the products on trays so that the heat comes mainly on the surface.

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7.5 Thawing
Deep frozen and ready cooked products in aluminium containers
Please observe the manufacturer's instructions.
The best temperature is about 140°C / 285° F, such temperatures destroy bacteria, the food
is thawed uniformly and subsequently sufficiently heated ready to be served.
7.6 Regenerating/rethermalizing
Large quantities , plates, dishes etc.
Regenerating/rethermalizing means re-heating of ready-made foodstuff.
7.7 Products, preparation and helpful hints
Product Special hints Temperature
°C ° F
Time
minutes
Suitable GN
containers
Roasts
Roast beef Season and brush
with oil, place well apart 160 320 120
GN 65 mm
Pan
Roast pork Season and brush
with oil, place well apart 160 320 90
GN 65 mm
Pan
Beef roulades Brush with oil, start
roasting in a pan, add
some clear soup
180 360 60 GN 40 mm
Pan
Smoked rib
"Kassler"
Slightly smoked
without bones
140 280 45 GN 65 mm
Pan
Roast leg of lamb Season generously 160 320 40-120 GN 65 mm
Pan
Knuckle of pork, raw Season generously
Cut the rind
180 360 90-120 GN 65 mm
Pan
Meat loaf
minced meat
Grease trays or use
moulds (a 2 kg)
180 360 60-70 GN 40 mm
Pan or grid
Meat loaf In aluminium moulds
( about 3 kg)
140 280 90-110 Grid
Goose Season, stuff if you like,
do not add fat, add
some water
180 360 120-150 GN 65 mm
Pan
Turkey Season,stuff if you like,
add some water
170 340 120-150 GN 65 mm
Pan
Chicken
1000 g
Dry well, season and
brush with oil
180 360 30-40 Grid

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Product Special hints Temperature
°C ° F
Time
minutes
Suitable GN
containers
Roasting small pieces
Fillet steaks Season and brush with
oil, preheat the oven !!
250 480 10 Grid
Rump steaks Season, brush with oil 120-170 °C
250-340 °F
acc. to
thickness
Grid
Escalopes Nature: season, brush
with oil.
breaded: add some
paprika, or use special
mixture and special fat
220 430 10 Grid
Leg of venison Season, cover with
lard, if you like
170 340 30-40 Grid
Meat balls,
Hamburgers
Brush with oil, grease
the grid
200-220 °C
390-430 °F
15-20 Grid
Fried sausages Coarse filling, raw,
brush with oil
180 360 8-10 Grid
Fried fish(fresh)
Fillets
Season, brush with oil
or cover with bread
crumbs, grease tray
220 430 10-15 GN 20 mm
Tray
Fried trouts Season, brush with oil
grease the tray
220 430 15-18 GN 20 mm
Tray
Chicken legs Dry, season generous-
ly and brush with oil
180-220 °C
360-430 °F
18-20 Grid
Gratinating
Toasts Cover with whatever you
like, salad, meat, fish
230 450 3-5 Grid / tray
GN 20 mm
Ragout fin Give sauce hollandaise
on top of the
warm ragout
250 480 5 Grid / tray
GN 20 mm
Side dishes
Baked potatoes Uniformly sized potatoes
wrapped in alu-foil,
place well apart
180 360 40-50 Grid
Fried potatoes Cut boiled potatoes,
season, add butter
do not fill pans too high
max.3 cm
220 430 10-12 GN 40 mm
Pan

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Product Special hints Temperature
°C ° F
Time
minutes
Suitable GN
containers
Bakery products
Cakes Use moulds 165-175 °C
330-350 °F
50-60
Sponge cake Spray uniformly on tray
or use flan ring
165-175 °C
330-350 "F
10-20
25-30
Yeast dough cakes
Apple stroudle
Spray on tray
or use moulds
165-175 °C
330-350 ° F
10-20
60-75
Fancy biscuits
Flan bases
160-180 °C
320-360 °F
8-10
10-15
Choux pastry 180 360 20
Puff pastry, pies,
Fleurons
Manual humidification
before baking
200 390 15-20
Rolls/buns Manual humidification
before baking
200 390 20-25
Brezeln Observe manufactu-
rer's instructions
165-185 °C
330-365 °F
15-18
Capacity per
load acc. to
type and/or
size of
moulds
The fat filter
should
always be
used, but
make sure to
use a clean
filter.
Exception :
Big cakes
and bread
loaves
Regenerating /Rethermalising
Thawed dishes/
plates etc
Observe manufac-
turer's instructions
130 270 3-7 Grid
Ready cooked meals Arrange on plates
without sauce
130 270 3-7 Grid

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8. Data of the oven
Model ________________________________________________
Serial number ________________________________________________
9. Service notes
Date After-sales service Remarks
Technical amendments are reserved

15
Dimensioned sketch Convection Oven ELH 5-3
Eloma GmbH
Otto-Hahn-Straße 10
82212 Maisach
Germany
Phone: [phone]
Fax: [phone]
www.eloma.com
[email protected]
PE
EZ
Lrg
EWk EWk Softoned water cold G3/4A
EZ Current
PE Potential equalisation
Lrg Ventilation
X Adjustable height range +20
Technical amendments are reserved
915021
eloma
17.7.96 le
EWk EZ PE
Lrg
40
35
115
415
95 180
Maßskizze
365
Ø40
180
205
280
620
20
30
30
23
370
115
45
472
440
575
45 90 x
495
455
40
25
95
Convection Oven ELH 5-3

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