King Edward Classic Compact User manual

1
Classic Compact & Compact Lite Oven
(CLCOM & COMPLITE)
Instruction Manual
Thank you for purchasing this King Edward product, it has been
hand built in the UK, using high quality components combined with
traditional styling. This instruction manual will help you get the best
out of your purchase. We recommend you make a note of your serial
number in case you need it for future reference.
If sold to non UK markets, these instructions can be provided in the
appropriate language if required.
Serial Number
Despatch Date
COMPLITE
CLCOMBLK

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Contents
Packaging............................................................................. 4
Installation .......................................................................... 4
Health & Safety................................................................... 5
Things to Remember ......................................................... 5
Instructions for Use ........................................................... 6
Capacity ................................................................................7
Cleaning & Maintenance.................................................. 8
Changing the Display Area Bulb..................................... 8
Changing Main Oven Door Seal ..................................... 9
Wiring Instructions for UK Plug ..................................... 9
Classic Compact Oven: Parts Diagram .......................10
Classic Compact Oven: Wiring Diagram.....................11
Compact Lite Oven: Parts Diagram..............................12
Compact Lite Oven: Wiring Diagram ..........................13
Trouble Shooting...............................................................14
Warranty.............................................................................14
EU Declaration of Conformity........................................15

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Packaging
The packaging your product was delivered in can all be recycled. Please dispose of
it responsibly with consideration for the environment. Remove all packaging from
inside and outside of the baker before connecting it to the electricity supply.
Installation
Choose a stable flat work surface with a weight bearing capacity suitable for the
product you have purchased. Siting the baker near ventilation or extraction may
assist with the dispersal of steam –But this is not compulsory.
Do not site the baker within 200mm (8”) of combustible material.
The exterior of this appliance will get hot during operation, we recommend the
installation of a glass or perspex “sneeze screen” if the baker is to be situated
within customer reach.
The oven door will be the hottest surface - do not site the baker where customers
or untrained staff can access the oven door.
You will require a suitable 220-240 volt 13amp socket to plug your appliance in.
Do not use a multi adaptor to share this socket as electrical overloading may occur.
Do not trap the mains flex under the appliance or place it next to hot surfaces,
damage to flex is not covered by warranty.
If the mains flex is damaged, it must be replaced by the manufacturer, their service
agent, or a similarly qualified person.

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Health & Safety
When using this equipment it is important that you apply industry recognised Health
and Safety procedures for electrical cooking equipment and the handling and serving
of hot food.
Always use an oven glove or gauntlet when operating this equipment or removing
any type of hot food from it.
Keep your hands and face away from the main oven door for a few seconds after
opening it to give the hot air and steam time to escape safely into the room.
Baked potatoes can sometimes “burst” during baking or when handled.Pricking
the potato skins with a fork before baking may help reduce this.
Under NO circumstances should children come into contact with or operate this
appliance.
Things to Remember
Avoid opening the oven door unnecessarily as this will lengthen the cooking time,
you should not need to swap trays or turn the potatoes during the cooking period.
Do not turn the oven thermostat up to its full setting, this could burn the outside
of the potatoes before the inside is cooked, moderate heat for longer is preferable.
The bain marie is a holding unit only, it is not suitable for cooking raw food. Make
sure all toppings are hot and thoroughly cooked before transferring them to the
heated bain marie.
If you wrap the potatoes in foil before baking this will increase the cooking time
and produce a much “wetter” potato with a thinner skin.
If you line the wire trays with foil or place the potatoes on a solid tray you will
impede air-flow and increase the cooking time and efficiency.
The Classic Compact potato baker has a wipe- clean glass menu board on which
you can use Chalk pens to write on daily specials.

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Instructions for Use
If you remove the oven trays and position the potatoes on the tray ready for loading
you will gain more capacity out of the oven.
Load the full tray with the anti-tilt hooks at the back of the oven to ensure the tray
does not tip when 50% extended.
1. Plug the baker in and pre-heat the main oven by turning the left hand dial (figure
1.0) to 200 ⁰C. This dial is also the on off switch for the whole baker including
the lights.
2. When the red neon light goes off the required temperature has been achieved.
You can then load the potatoes.
3. If you are using the bain marie, preheat this for 5 to 10 minutes by turning the
right hand (figure 1.0) dial to setting 4 and then adjust the setting (higher for
hotter) according to your needs. The neon light will cycle on and off for the
duration of its use. Dry heat only - do not put water around the element below
the pan(s).
4. Remove the bain marie pans before filling them with pre-heated topping and
loading them back into the bain marie aperture.
5. Once the cooking time for the potatoes in the main oven has expired you can test
a potato by gently squeezing it and carefully inserting a sharp knife to the middle.
Once you are happy they are sufficiently baked, you can transfer them into the
display oven where they will remain hot and ready to serve.
6. Load the main oven to cook another batch if required.
You will need to keep the main oven on between 180 –200 ⁰C (usual operating
temperature) to maintain heat in the display oven.
Figure 1.0: Classic Compact /
Compact Lite control panel
Main Oven
Thermostat
Bain Marie
Control

7
Capacity
Cooking times are based on regular 8 ounce and 10 ounce potatoes, larger varieties
will require longer baking and will reduce the oven capacity. Following our loading
recommendations you can expect to fit the following amounts in the main oven and
display area:
Potato Size
(Ounces)
Capacity –
Main oven
Capacity –
Display area
Cooking time
(Minutes)
Classic Compact
(CLCOM)
8
25
25
60
10
20
20
70-75
Compact Lite
(COMPLITE)
8
15
15
60
10
10
10
70-75
If cooking sweet potatoes, they are less uniform in size which will reduce your
oven capacity, they also take less time to bake, allow approximately 40 minutes
but check after 30 minutes.
When the oven is fully loaded, particularly with larger potatoes, air-flow inside
may be restricted, in this case reduce the cooking temperature and increase the
cooking time.
Be aware that the above cooking times and capacities are estimated and may vary
depending on potato variety. Ensure you trial your selected potatoes before service
begins.
Hot Display
It is recommended that cooked potatoes are kept in the display area for a maximum
of 120 minutes. After this point the core temperature and quality of the potato will
reduce for serving.
The skin of the potato will become thicker and crunchier if cooked for longer at a
lower temperature, however once baked potatoes are removed from the main oven
their skins will become softer as they reduce in temperature. This is unavoidable
and does not indicate a fault with your oven.
The display area is intentionally a lower temperature than the main oven to prevent
the potatoes from over-cooking before serving. This also helps preserve flavour and
presents the potato to your customers at a temperature that is safe to eat.

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Cleaning & Maintenance
Cleaning your baker on a daily basis will help maintain its good looks and prevent
stains from setting in.
1. Always allow the oven and bain marie to cool and disconnect the baker at the
socket before cleaning.
2. Clean the exterior and interior with warm soapy water and a cloth. Do not use
abrasive materials or cleaners on any parts of the baker.
3. The wire trays and bain marie pots are dishwasher friendly.
4. Quality oven clearer can be used to clean the stainless steel interior of the oven.
5. Do not submerge this baker in water or use any water jets to clean it.
6. The glass menu board on the Classic Compact can be cleaned using a damp
cloth and soapy water.
7. Black high temperature engine paint can be used to repair any accidental
damage or wear and tear to the door casting.
8. Be careful when cleaning the door seal, it will be at its weakest when it is hot.
9. Oil or grease the door catch (cooking oil will do) to keep the rollers lubricated.
Changing the Display Area Bulb
This baker uses a push-in G9 25 watt, 240volt halogen capsule lamp, these can be
readily obtained from most DIY stores. Bulbs are not covered by guarantee.
1. Disconnect the baker from the electrical supply.
2. Carefully pull or lever off the glass bulb cover inside the top oven.
3. Remove the old bulb by pulling away from the connection end.
4. Do not touch the new bulb with bare hands, if touched, wipe clean with a cloth
and methylated spirit.
5. Replace the new bulb by pushing prongs into the relevant holes and reattach the
glass lens.

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Changing Main Oven Door Seal
Classic Compact Oven
1. Ensure the oven is switched off and the door is cool.
2. Open the main oven door and remove it from the oven by lifting it off its hinges.
3. Unscrew the 8 screws attaching the stainless steel panel to the back of the door.
4. Remove the stainless steel panel
5. Hook the lip of the new seal around the edge of the panel –We recommend the
ends meet in the centre of the hinge side of the door.
6. Refit the panel to the door and lift door onto hinges.
Compact Lite Oven
1. Ensure the oven is switched off and the door is cool.
2. Open the main oven door and unhook the door seal from four corners.
3. Install the new door seal by hooking the metal hooks on the corners into the holes
on the door.
For further ‘How To Guides’on replacing King Edward parts please visit our Youtube
Channel: www.youtube.com search King Edward Catering Equipment.
Wiring Instructions for UK Plug
This appliance must be earthed, any work carried out must be done by a qualified
electrician.
1. Prepare all 3 wires by stripping back silicone
to expose 8mm of bare wire
2. Loosen cord grip
3. Wire in the sequence: Neutral –Live –Earth
4. Ensure terminal screws are tight
5. Always use 13 amp (Brown) fuse
6. Tighten cord grip onto cord before replacing cover
Green + Yellow
Brown
Blue

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Classic Compact Oven: Parts Diagram
38Kgs
Product description
Part number
1. Glass menu board
C-GMB
2. 1/6 gastronorm pot 100mm deep
800110
3. 1/6 gastronorm notched lid
800109
4. Control knob (2 per unit)
190304
5. Top door glass
C-TDG
6. Display area crumb tray
C-TO/CT
7. Top door knob
500221
8. Door catch complete ( roller and pin)
500115
9. Oven feet (set of 4)
C-RF
10. Wire tray
700118V
11. Cast door
C700102V
12. Silicone door seal
700129V
13. Main door handle
700104
1
2
3
4
5
6
7
8
9
10
11
12
13

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Classic Compact Oven: Wiring Diagram
Product description
Part Number
1. Mains flex
190201
2. Top light assembly including lens
7001215Q
3. Top light halogen capsule bulb
G9400125
4. Fan motor
700000V
5. Bain Marie element
CC9010
6. Main Oven element
700001
7. Thermal cut out
190222
8. Thermostat with switch
COM-TS/SW
9. Simmerstat
6000110
10. Neon Indicator
190305A
1
2
3
4
10
9
5
6
7
8
10

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Compact Lite Oven: Parts Diagram
27Kgs
Product description
Part number
1. 1/6 gastronorm pot 100mm deep
800110
2. 1/6 gastronorm notched lid
800109
3. Control knob (2 per unit)
190304
4. Top door glass
C-TDG
5. Top door knob
500221
6. Magnet catch
500128
7. Crumb tray
C-TO/CT
8. Metal Buffer plates
COMPL-BUF
9. Oven feet (set of 4)
C-RF
10. Wire Tray
COMPL-WT
11. Element cover
COMPL-EC
12. Main door assembly (black or
stainless)
COMPL-MODBK / COMPL-
MODSS
13. Main oven door seal
COMPL-DS
14. Main oven door handle
V60-TODHA
3
4
6
7
8
9
10
1
5
2
1
11
1
12
1
14
1
13
1

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Compact Lite Oven: Wiring Diagram
Product description
Part Number
1. Mains flex
190201
2. Top light assembly, including lens
7001215Q
3. Top light halogen capsule bulb
G9400125
4. Bain Marie element
CC9010
5. Main Oven element
700001
6. Thermal cut out
190222
7. Thermostat with switch
COM-TS/SW
8. Neon Indicator
190305A
9. Simmerstat
6000110
1
2
3
4
5
6
7
8
8
9

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Trouble Shooting
Please refer to the checklist below before you call your supplier to request a service call. You will be
charged for a service call if we find that the equipment is not at fault even if it is still within the
guarantee period.
If there is no power to the baker i.e. lights are not working, fan is not turning (CLCOM only) and
oven is not heating up, check to see:
1. Is the baker switched on at the socket?
2. Have you turned the main oven dial on?
3. Has the fuse blown in the plug?
4. Is the trip on the mains board still on?
5. Has the mains circuit been overloaded?
6. Is the baker the only piece of equipment using the socket?
7. Is the mains flex damaged?
For any other operating issues, telephone your supplier or King Edward Catering Equipment, we will
attempt to assist you over the telephone if we can.
Warranty
Your baker has a parts guarantee for a period of 1 year for UK purchases, please check with your
supplier to confirm if you also have cover for the labour content of any service call, your product
invoice may also have this information. The guarantee covers defective parts or workmanship
from the time of purchase for a period of 1 year. This does not affect your statutory rights.
Bulbs, fuses, door seal, damage to mains lead and glass parts are not covered by guarantee. Faults
arising from incorrect maintenance or cleaning and the fitting of unspecified parts are also
excluded.
We respond to all service calls promptly but depending on Geographical limits and other
limitations beyond our control we may not be able to attend within 24 hours.
Wherever possible we will attempt to establish the nature of the fault over the telephone and
may decide to send parts directly to site.
In exceptional circumstances we may require the equipment back to our factory for repair, in
these cases please allow 4 days from collection to delivery.
Please ensure that the equipment is completely cooled and in an area where it can be worked on
before the engineer’s visit.
At the end of its life this equipment must not be disposed of along with household
waste. Its high metal content makes it ideal for recycling and it can be disposed of
through a recognised disposal system.

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EU Declaration of Conformity
The manufacturer of the products covered by this Declaration is
Monarch Products (Marketing) Ltd
t/a King Edward Catering Equipment
Porthouse Ind Est
Bromyard
Herefordshire
HR7 4NS
[email protected]
The Directives covered by this Declaration
Low Voltage Directive 2014/35/EU
EMC Directive 2014/30/EU
RoHS Restriction of Hazardous Substances-Directive-2011/65/EU
Waste Electrical and Electronic Equipment Directive-2012/19/EU
The products covered by this Declaration
CLCOMPBLK COMPLITE
The basis on which Conformity is being declared
The manufacturer hereby declares under his sole responsibility that the products identified
above comply with the protection requirements of the EMC and LVD directives and that the
following standards have been applied:
EN 60335-1:2012 + AC:2014 + A11:2014
EN 60335-2-42:2003 + A11:2012/BS EN60335-2-42:2003+A11:2012
The technical documentation required to demonstrate that the product meets the requirements
of EMC and LVD directives has been compiled and is available for inspection by the relevant
enforcement authorities.
Signed: Paul Wrighton, Managing Director
Date: 01/01/2018
The attention of the specifier, purchaser installer or user is drawn to special measures and limitations to use which must be
observed when these products are taken into service to maintain compliance with the above directives. Details of these
special measures and limitations to use are available on request and also contained in product manuals.

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As A small independent manufacturer we can often adapt our designs and finished to suit
specific requirements, please contact us if you would like to find out more about what we
can do.
King Edward Catering Equipment
Porthouse Industrial Estate, Bromyard, Herefordshire, HR7 4NS
01885 489200
[email protected]o.uk
www.kingedward.co.uk