Pratica EC3 User manual

EC3
COMBI OVEN
INSTALLATION AND
OPERATION MANUAL

01
INSTALLATION AND OPERATION
EC3 COMBI OVEN
Index
INSTALLATION ..............................................................................................................................2
Introduction.................................................................................................................2
Location...................................................................................................................................2
Electricity..................................................................................................................................2
Water........................................................................................................................................3
Drainage..................................................................................................................................3
Draft Hood................................................................................................................................3
OPERATION OF COMBINED OVEN EC 3...............................................................................4
Control Panel...........................................................................................................................4
Keys and Displays....................................................................................................................4
Table of messages that may be shown when the oven is on..................................................5
STARTING THE FUNCTIONS.................................................................................................6
Hot Air (baking).......................................................................................................................6
Broiling, Grilling and Frying ......................................................................................................6
Steam Cooking........................................................................................................................6
Combined Steam.....................................................................................................................6
Regeneration............................................................................................................................7
Steamer Function....................................................................................................................7
Cool Down...............................................................................................................................7
Programming The Temperature Inside The Oven.................................................................7
Programming The Time For A Function................................................................................8
Programming The Probe Temperature...................................................................................8
Setting The Steam Level........................................................................................................9
RECIPES......................................................................................................................................9
Programming The Recipes.....................................................................................................9
Starting The Recipes............................................................................................................10
Re-editing Recipes................................................................................................................10
Deleting Recipes...................................................................................................................10
BASIC PRINCIPLES FOR OVEN OPERATION....................................................................11
Introduction.............................................................................................................................11
Accessories / Gn Pans..........................................................................................................11
GUIDELINE TABLE..............................................................................................................12
General Cooking...............................................................................................................13
Beef Cooking...................................................................................................................14
Chicken Cooking.............................................................................................................15
Pork Cooking...................................................................................................................16
Fish Cooking.....................................................................................................................16
EXAMPLES OF RECIPES.................................................................................................17
Roasted Chicken..............................................................................................................17
Pork Shoulder / Fresh Ham...........................................................................................17
Beef Ribs, Eye Of Round, Hump – Hard Meat...........................................................18
CLEANING.....................................................................................................................................18
Introduction.....................................................................................................................18
Daily Procedure...........................................................................................................19
Safety Instructions..................................................................................................20
Handling.........................................................................................................................20
TROUBLE SHOOTING.................................................................................................................21

INSTALLATION
Introduction
Observe the following instructions to install your EC3 oven properly and take advantage of all its
features.
Not observing the installation instructions below may void its warranty and result in harmful
consequences.
The instructions below provide for the minimum requirements for correct oven operation.
Ask your local authorities for other restrictions that may apply to your specific location.
The EC3 oven installation requires:
ŸFlat and leveled surface
ŸElectricity supply
ŸCold water supply
ŸConnection to the water drain system
WARNING: All maintenance requiring the removal of any oven cover must be made by certified
technicians.
Location
The EC3 must be located on a flat and leveled surface, in a place protected from water steam, cooking
oil spills, heat, and other gases or liquids, for they can damage the digital electronic control. A
clearance of 1/2' (15cm), should be observed from any walls or vertical surfaces to allow the oven
ventilation.
Electricity
WARNING: Not grounding the oven properly may cause human damage and automatically voids the
oven warranty. Consult with a certified technician to prepare for oven installation.
02
ELETRICAL SPECIFICATIONS
Make sure that the eletrical diagram of the building is according with the
technical specications
Grounding is required. In case of damage to the equipment or third parties,
the consumer will be responsible if he did not comply with the technical setup
recommendations.
Use an exclusive circuit breaker for the oven, positioned at a maximum
distance of 60" and to the right of the equipment.
It is recommended to set a connector for the power cable to facilitate the
product’s displacement.
Model
EC3
Voltage
(V)
208/240
Phases Frequency
(Hz)
Power
(kW)
Circuit
(A)
Consumption
(kWh)
Cable
(AWG)
Socket
(NEMA)
160/50Hz 6,3 4,4 3x10 6-3030A

INSTALLATION AND OPERATION
EC3 COMBI OVEN
Water
A cold water outlet of 3/4" thread, male, must be provided at no more than 5' (1.5 m) from the water
valve on the right side of the oven. Use the hose provided with the equipment.
WARNING: Using hot water to feed the oven may damage oven internal tubing and automatically
voids the oven warranty.
Drainage
A ¾" hose and clamp are provided with the oven for drainage purposes. The hose must be connected
with the clamp to the oven bottle trap outlet, located at the lower back of the oven. Through this hose,
excess water and food fat will be drained.
Connect the free end of the hose to the building drain system observing the following instructions:
ŸThe free end of the hose must be connected to a drainage system at a lower level than the end
connected to the oven siphon to allow for gravity flow.
ŸDo not append anything that might restrain hose diameter
ŸDo not connect the hose directly to the building sewer system
ŸMake a loose, i.e., not sealed connection. Even though the oven has its own siphon, a sealed
connection with the drainage system may cause air inflow from the drain to the inside of the oven.
The hose may be simply put over the kitchen floor water grill, if available.
ŸThe temperature of the water coming from the drain hose may reach 160°F (70 °C).
Draft Hood
Considered the convenience of installing a hood over the equipment to trap heat, steam and grease.
In this case the hood should be 16" (40 cm) above the oven top and approximately 12" (30cm) ahead
the door to catch the steam and hot air escaped when opening door.
03
WATER SUPPLY
3/4" NPT or Garden Hose thread. Hand-tighten do not use wrench.
Water lter to decrease the hardness is required, we recommend 3M lter.
Good quality water feed is the responsibility of the owner. Water quality must be
within the following general guidelines. Not meeting the water quality
requirements will void the original equipment warranty.
TDS...........50-125 ppm Total Alkalinity...50-100 ppm
pH Factor...7.0-8.5 Free Chlorine.....<0.1 ppm
Silica.........< 13 ppm Hardness...........50-100 ppm (3<6 gpg)
Chloride....< 25 ppm Water Pressure...03-60 psi
3/4" drain hose. Maximum temperature 175°F (80°C).
Outlet of the equipment should be discharged in a thin or grid connected with
sewage system.
WATER DRAIN

Lower Display -Displays the bright LED's indicating
the operations and troubleshooting. Has an
adjustable vapour level beyond 203°F (95°C).
Upper Display (blue) – Displays the chamber
temperature, probe temperature or programmed
time (decreasing), programmed function, steam
level and messages provided with the instructions.
Keys and Displays
OPERATION OF
COMBINED OVEN EC3
CONTROL PANEL
04
Temperature ranging from 86°F (30°C) to 482°F (250°C) and adjustable
steam level between 2% and 100% inside of chamber. To adjust the
steam level repeatedly press this key
Allows changes to the temperature ranging from 86°F (30°C) to
482°F (250°C)
Plain steam, with no forced convection. Allows changes to the
temperature ranging from 86°F (30°C) to 212°F (100°C)
Allows for food regeneration. Temperature can be adjusted from
194°F (90°C) to 266°F (130°C). The steam level is also adjustable by
repeatedly pressing the key
Press this key to program available recipes. A total of 16 recipes with
8 steps each may be saved
Automatic cleaning. To start this function press key and
Activates the resistance installed in the upper part of the oven chamber
Starts or stops a particular function. Also, used to start a recipe and the
cleaning process
Displays the actual temperature inside the chamber
Determines that the control of the function be made through the cooking
time
Determines that the control of the function be made through the internal
temperature of the food
It allows to change time, chamber temperature or internal temperature,
according to the context
Allows to return to the first screen
Temperature set at 203° F (98ºC) and steam set at 100%
cooking
Steam
Combined
Steam
Hot air
Steamer
Generation
Recipes
Cleaning
Grill
Play/Pause
Temperature
Internal
Probe
Time
Increase/
Decrease
Reverse

INSTALLATION AND OPERATION
EC3 COMBI OVEN
05
Upper Display messages and actions required
Do not clean oven at this time. Oven considered extremely hot
Do not clean oven at this time. Oven considered extremely hot
A message with a countdown in seconds when the cleaning
process has been activated.
A message with a countdown in seconds when the cleaning
process has been activated.
Use the hand shower to rinse the oven.
Toggle switch pauses the ongoing operation, or restarts it.
Oven requires water. Check the water supply.
Lack of water
High temperature
Spray the oven cleaner
Steaming
Wait, water
End the process with
the manual hand
shower
Pause in the operation
Operation is paused. Close the door to resume.
The door is open
Upper display Meaning

- Thawing: at 140°F (60ºC) with the level of steam already set;
STARTING THE FUNCTIONS
HOT AIR (BAKING):
86°F (30ºC) to 482°F (250ºC) (dry). This function is used for pastries, all types of breads
and to golden brown food in general. Generally, when cooking meat, this function is used at the
end of the process. The message "HOT AIR" will be shown in the upper display and the LED
will be lit.
BROILING, GRILLING AND FRYING:
Press the key and adjust the temperature to 392°F (200ºC) or above.
STEAM COOKING:
Temperature at 208°F (98°C) with 100% of steam. In this function, the steam level, as
well as, the chamber temperature have already been set and can not be changed. In general, it is
used to cook food that otherwise would be made in a pan with boiling water. It is used for vegetables,
with perforated or expanded mesh GN pans, rice, and stir-fried food. The upper display will show the
message "STEAM" and the LED in the lower display will be lit.
COMBINED STEAM:
86°F (30ºC) to 482°F (250ºC) with a steam level ranging from 20% to 100%.
In order to set the steam level, press again the key . The upper display will show the message
"COMBI STEAM» and the LEDs and will be lit.
- Steam baking: from 266°F (130ºC) to 482°F (250ºC) with steam. The suggested level of
steam is above 50%;
- Cooking delicate food: up to 194°F (90ºC). Used for cooking delicate vegetables,
e.g. broccoli, cauli flower, or to cook "bain-marie" foods, as condensed milk flans that can be made
in appropriate plastic cups dispensing the water-filled pan normally used.
- Cooking "tough" food: 230°F (110ºC) with the steam level already set. Used for
cooking chickpeas, broad bean.
06
06

Press . The temperature can be set from 194ºF (90ºC) to 266ºF (130ºC) and the steam may be
adjusted from 20% to 100% using the same key. In general, steam is set to 100%. In case of dry food,
use the function "hot air" (0% of humidity). The end of the function can be set by time, which is used for
food inside containers, or by the internal probe temperature placed inside food, or containers. The
upper display will show the message "REGENERATION" and the LEDs a n d in the lower
display will be lit.
INSTALLATION AND OPERATION
EC3 COMBI OVEN
07
STEAMER FUNCTION
Press .This function can also be called 'plain steam' or simply 'steaming', since there is no forced
convection of air inside the chamber – the turbine will be turned off. The chamber temperature can be
adjusted from 86°F (30°C) to 212ºF (100ºC) and it is controlled by the boiler. The upper display will
show the message "STEAMER" and the LED in the lower display will be turned on. This function
is used for cooking delicate vegetables: greens, cauli-flower, broccoli, for bain-marie and for keeping
the temperature of heated moist food - At temperature of 167ºF (75ºC).
GRILL
Press Starts the function that allows the superficial browning process of any type of food
(BROILING), with a time limitof 10 minutes. It works with the door opened or closed. When the door is
closed the system activates and to achieve a higher potency. The temperature inside
the chamber can be adjusted up to 482°F (250°C). When the door is opened, only the resistance in the
upper part switches on. Better results will be achieved if the food is placed near the broiler.
Procedure to start the Grill function:
Door opened or closed
Open the door and keep it opened so that the oven will work as a "salamander broiler", for up to 10
minutes. Place the food close to the resistance (upper part). When the door is closed the turbine starts
working. Procedure to start the broiling function and to heat the food. Close the door to start the process.
Place the food close to the oven's resistance (upper part) and close the door. The turbine will be
activated. The temperature inside the chamber can be adjusted up to 482°F (250°C).
PROGRAMMING THE TEMPERATURE INSIDE THE OVEN:

and then select to adjust the temperature.
In the function «steam cooking», the temperature is set at 208°F (98°C) and can not be
changed.
08
PROGRAMMING THE TIME FOR A FUNCTION:
Select a function:
or or or or or
and then select to adjust the time.
When the timer is set at "000", the oven will work non-stop in the function "Grill".
PROGRAMMING THE PROBE TEMPERATURE:
Position the food into the oven, place the thermometer into the thicker part of the cooking item, then
close the oven door. The upper display will show the selected function, the chamber temperature and
probe temperature. In order to know the present temperature inside the food press the key .
Select a function:
, or or or or
and then select to adjust the temperature.
PROBE TEMPERATURES: INNER FINISHING
Rare
Medium
Medium
Well-done
Well-done
Well-done
Well-done
Rare
Rare
Well-done
140°F 60ºC
151°F 66ºC
158°F 70ºC
203°F 95ºC
194°F 90ºC
185°F 85ºC
190°F 88ºC
208°F 98ºC
176°F 80ºC
Beef tenderloin
Lamb shoulder
Rabbit
Stewed Food
Chicken - thigh
Chicken - chest
Whole chicken
Roast beef
Bread
Veal shoulder
Roast beef - tenderloin
FOOD T° PROBE
Veal leg
Stir-Fry Fish
Turkey
Salmon - filet
Sausage
Pork - knee
Pork - boneless
pork loin
Pork - ribs
Broiled Food -
pie dish
Well-done
Medium
Well-done
Rare
Medium
Medium
Medium
Rare
Medium
FOOD T° PROBE
172°F 78ºC
167°F 75ºC
162°F 72ºC
149°F 65ºC
190°F 88ºC
176°F 80ºC
167°F 75ºC
140°F 60ºC
140°F 60ºC
140°F 60ºC
203°F 95ºC

INSTALLATION AND OPERATION
EC3 COMBI OVEN
SETTING THE STEAM LEVEL :
Select a function
or
Each time the key is pressed, the steam level is increased by 20%. The oven shows 5 levels of steam.
In the function 'steam cooking', the temperature is set to 208°F (98°C) as well as, the steam
level to 100%.
RECIPES
Up to16 recipes with 8 independent steps each may be saved in this oven. In each step of
the recipe the following parameters can be defined:
Ÿ. the amount of steam (0 to 100%, ranging from hot air and combi steam )
Ÿ. chamber temperature
Ÿ. time of operation, or internal probe temperature, and
Ÿ. use of the grill.
PROGRAMMING THE RECIPES
to select the recipe to be programmed.
the upper display will show:
Step
or . If you press press this same key again to choose the steam level,
since it is set at 100%, by default.
and to set the temperature inside the chamber;
and to set the time or
and to set the temperature of the internal probe level
to start the function "Grill". The time is limited up to 10 minutes and, when set in only
"Recipes" it will work when the door is closed.
or confirm the recipe step. Each confirmed step will be marked with an *
(asterisk).
To start a new step, press again "Play/Pause" or and follow the steps mentioned above.
To end recording, press
Function
Temperature Time or temp. probe
Steam level
09

STARTING THE RECIPES
to select the recipe to be made
.
starts the operation.
RE-EDITING RECIPES
to select the recipe to be edited.
Shows the steps of each recipe. The steps are marked with an asterisk (*).
Select the step to be re-edited;
or Opens the screen to re-set the step.
Continue the operation following the instructions in "EDITING THE RECIPE".
DELETING RECIPES
When is set the minimum temperature available inside the chamber, in a certain step of the recipe, that
step will be voided and the asterisk disappears. Therefore, to eliminate a recipe you should set to the
minimum temperature available for all stages of the recipe..
to select the recipe to be deleted;
Shows the steps of each recipe. The steps will be marked with an asteris (*).
Select the step to be re-edited;
or Opens the screen to re-set each step;
and until the temperature inside the chamber reach the minimum
available.
Confirms the change;
Confirms the entire recipe.
10

INSTALLATION AND OPERATION
EC3 COMBI OVEN
11
Always respect the space between the different foods and GN pans
Set the temperature
Temperature lower than that used in conventional ovens
Temperature x thickness x time
Always preheat the oven
Avoid opening and closing the door all frequently
Simultaneous recipes are allowed only when the temperatures and steam level are compatible
Choose the appropriate GN pan
ŸSpace: Because there is a forced flow of heat, we have to respect the room between the food and
the gastronorms, so that the heat may freely flow among the food items.
ŸSet temperatures: Always set the temperature (more or less heat) to start the operations inside
the oven.
ŸLower temperatures: Always work with temperatures lower than the ones used in conventional
ovens.
ŸTemperature x Time x Thickness: Because we are dealing with heat, the pair Time/Temperature
will vary according to food thickness and texture. The thicker the food, the lower the temperature to
be used and longer the time to perform the function. The temperature in the function "Steam
Cooking" is always constant at 208°F (98ºC). If we cook a whole potato, the time spent will be
longer than if we cut the potato in small squares. The temperature in the function "Baking", ranges
from 266°F (130°C) to 482°F (250ºC). When baking a whole shoulder weighing 10 kg, the
temperature will be lower and the time spent will be longer than if we bake a three-kilo shoulder.
ŸPreheating: It is important to preheat the oven for 5 to 10 minutes for the function and temperature
chosen. The temperature inside the oven can be checked with a light touch on the key . It is
important to decrease the final time of the respective preparation.
ŸAvoid opening the oven during operation. This procedure is not forbidden but it increases the
time spent to prepare a food, since the oven will keep losing heat each time the door is opened.
ŸPreparing several foods at the same time is possible, just observe: temperature has to be
compatible, as well as the steam level. For example, a meat than be can cooked along with
vegetables. At the end of a certain time, the vegetables will be cooked and the meat will still need to
be cooked requiring additional time at a higher temperature so that we will be able to achieve
golden brown color with or without steam. The opposite procedure, that is, if you cook the
vegetables and the meat in a high temperature from 266°F (130ºC) to 356°F (180ºC), using steam,
effectively the result will be roasted meat and baked vegetables.
ŸChoose the GN pan to be used according to the desired effect.
ACCESSORIES / GN PANS
Gastronorm pans, also known as "Gns": Stainless steel kitchen containers specified according to
international standard, used to cook food.
1. Use perforated GN pans 1/1 x 2.5": to prepare vegetables(*), and meat when you do not want to
have liquid retained during the operation. If cooking vegetables,the limit for filling up the GN is 1 cm
bellow the GN edge.
2. Solid GN Pans 1/1 x 2.5" deep, are used to stir-fry vegetables, because it keeps the juices and
there is no need to stir them, rice, pasta, broiled food, cakes, pies and meat. This type of GN pan is
also used as a 'collector' of liquids and fat when placed under the meat to be cooked over perforated
GN's or grids. They are also used to display food in heated or cold counter tops.
BASIC PRINCIPLES FOR OVEN OPERATION
Introduction

3. Solid 1.1" GN pans are used for meat, pasta, pies (pastries and desserts in general) and fried food.
4. The grids are mainly used to prepare roasted meat, grilled food and as support for other metal or
refractory containers used in the oven.
5. GN pans with a depth higher than 4" (up to 7") are more appropriate to distribute and transport food -
mainly rice, stews, beans and other type of side order food.
6. Waved GN pans are specifically used for French bread and baguettes.
7. Expanded Mesh GN pan. Only a little bit of oil is needed to fry any kind of food in this type of GN. It is
used to fry vegetables (potato, scarlet eggplant, okra), meat (chicken) and several other food.
8. Tower grill. Used to roast a whole chicken. The chicken is placed standing on the grill, and the wings
are placed up and behind the chicken's neck.
9. Lids1/1. They fit all types of GN pans.
Observation:
The same happens when cooking vegetables. When using perforated GN pans the vegetables will be
more dry, perfect for a salad. If using solid GN pans, part of the steam condensates in the bottom and
the liquid is incorporated in the food seasoning. The structure of the vegetables is kept intact since
there is no shock provoked by the boiling water If you want
juicier vegetables, all you have to do is to add more water.
GUIDELINE TABLE:
It is important to notice that the first column of the table shows the product (food) and the second one
suggests the type of GN pan to be used. The three columns display the oven programming process:
key, temperature and time. The last column shows any observations about the product, regarding the
seasoning, oil and so forth. Some food preparation show two or three different lines (for example:
stuffed beef rolls), that is, program the first line and the other line afterwards. Therefore, the
preparation of that dish will have two or more different steps.
The type of GN pan to be used depends on the way you want to have the food
prepared.
For instance, if you have four pieces of boneless pork tenderloins and organize them
inside the oven - one boneless pork tenderloin over one grid; the second boneless pork
tenderloin in a perforated GN 2.5" deep, the third piece in a solid 1.1" (shallow); and the
fourth boneless pork tenderloin in a solid GN 2.5", at the end of a determined period of
time and temperature you will have four different dishes as follows:
• Boneless pork tenderloin over a grid: Totally brown (the entire outer surface)
showing a low content of fat (the fat melts during the process). In this case, there was
no heat flow.
• Boneless pork tenderloin placed in the perforated GN 2.5": Partially golden (mainly in
the upper surface) and also showing a low content of fat (also drained during the
process) because GN walls provided resistance to the heat flow.
• Boneless pork tenderloin placed in the solid GN 30 mm (shallow): The pork will
be almost entirely golden, its lower part, not golden yet, will be surrounded by juices
and fat drained during the baking process because of little resistance to the heat flow
and liquid retention.
• Boneless pork tenderloin placed in a solid GN 2.5" (average GN): In this case,
the meat will be less golden compared to the others and will be partially immersed in
juices and fat caused by a lower heat flow.
12

INSTALLATION AND OPERATION
EC3 COMBI OVEN
13
Broling
General Cooking
PRODUCT
Solid 2.5" 35min
Prebaking
Wash the rice and put it together with the
seasonings in a GN with 1.2 liters of water for
each kg of rice
GN 1/1 Steam Temp. Time Note
French fries
Rosette Potato
Brocoli,
Cauli-Flower,
Green Beans
Greens
Sweet puff
pastry
Savory puff
pastry
Broiled Food
Vegetables
Petit fours
in general
Sweet Dough/
Cakes
Salt Dough
and Pies
Boiled Eggs
French Bread
Pizzas
(Prebaking)
Pizzas
Coconut
Pudding
Condensed
Milk Flan
Condensed
Milk Flan
Bread Pudding
Soufflés
Merengues
Expanded mesh
Perforated 2.5"
or Solid 1"
Perforated 2.5"
Perforated 2.5"
Solid 1"
Solid 1"
Perforated 2.5"
Solid 1"
Solid 1" or
Marinex over the Grids
Perforated 2.5"
Waved Perforad GN
Individual aluminum
baking sheets
Tube cake pan
over the grid
Disposable cups
Solid 2.5"
Solid 2.5"
Solid 2.5"
392°F
200ºC
194°F
90ºC 25min
302°F
150ºC
356°F
180ºC
428°F
220ºC
320°F
160ºC
302°F
150ºC
356°F
180ºC
428°F
220ºC
248°F
120ºC
203°F
95ºC
176°F
80ºC
284°F
140ºC
356°F
180ºC
212°F
100ºC
15min
20min
20min
10min
20min
20min
10min
25min
15min
25min
25min
10min
15min
10min
6min
60min
60min
45min
40min
25min
60min
Cover the baking sheets with aluminum foil
Grease the GN pan and spray oil.
Use frozen precooked French fries
Grease the GN pan and spray some oil
Baking seets may be used over the grids
The thicker the dough, the longer the
cooking time
The thinner the dough, the less cooking time
392°F
200ºC
356°F
180ºC
356°F
180ºC
Rice
Broling

14
Beef Cooking
PRODUCT
Solid 1"
GN 1/1 Steam Temp. Time Note
Meatloaf
Breaded Steak
Stuffed beef rolls
Grilled Steak
Stufffed Steak
(up to 2kg)
Beef Back Ribs
Beef Skewer
(Bottom Round)
Hamburguer
Baked Kibbeh
Baked Eye Round
(up to 2kg)
Solid 1"
Solid 1" or Grid
Grid
Solid 1" 356°F
180ºC
15min
392°F
200ºC
Meatball
Solid 1" or Grid
Solid 1" or Grid
Solid 1" or Grid
Solid 1" or Grid
Solid 1" or Grid
Baked Kibbeh
Solid 1" or Grid
Solid 1" or Grid
356°F
180ºC
302°F
150ºC
482°F
250ºC
410°F
210ºC
392°F
200ºC
35min
10min
428°F
220ºC 15min
248°F
120ºC 60min
10min
428°F
220ºC 12min
302°F
150ºC 60min
180ºC
248°F
120ºC 90min
30min
15min
10min
25min
Grease the GN pan. The cooking time will
vary according to the size of the meatball
Grease the GN pan
Grease the GN pan and spray some oil over
the steaksor mix the oil and flower
Serve them with boiling sauce
Add cooked onions or sauce
Slice it, spread the boiling sauce and serve it
Wrap it in aluminum foil or cellophane, cook
it at 200ºC/90min. Remove the aluminum foil
or cellophane and cook for an additional of
30min using the function‘‘hot air’’, at 356°F
Turn the steak after 8 minutes
The thinner the kibbeh, the less the cooking
time
356°F
180ºC 30min
248°F
120ºC 40min
428°F
220ºC 15min

INSTALLATION AND OPERATION
EC3 COMBI OVEN
15
CHICKEN Cooking
PRODUCT GN 1/1 Steam Temp. Time Note
Chicken Double
Breast Fillet
Baked Thigh/
Legs
Chickens thigh
filet
Pieces of deep
fried chicken
Deep Fried
Chicken
Grid
Solid 1"
Solid 1" or Grid
Baked chicken
(whole)
Solid 1" or Grid
Solid 1" or Grid
60min
356°F
180ºC
25min
30min
15min
Breaded chicken
chest
Pieces of chicken
for stroganoff
Grid
Solid 1" or Grid 428°F
220ºC
Grid
Grid
356°F
180ºC
302°F
150ºC
356°F
180ºC
410°F
210ºC
392°F
200ºC
392°F
200ºC
410°F
210ºC
248°F
120ºC
392°F
200ºC
392°F
200ºC
20min
20min
20min
15min
45min
40min
15min
20min
Use in the seasoning: Worcestershire
sauce, soy sauce, orange juice or any other
juice with sugar content.
Precook the chicken before breading it. After
deep frying it, grease the GN and spray some
oil over the Chicken or mix it with the flour
Grease the GN pan or grid and spray oil over
the food
Stir after 10 Min

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PORK Cooking
PRODUCT GN 1/1 Steam Temp. Time Note
Grid
Solid 1"
60min
25min
30min
Solid 1" or
Grid
Grid
212°F
100ºC
392°F
200ºC
12min
It can be prepared using the internal
probe and is set at 176°F.
Grease the grids
Turn in order to golden brown the
upper part
Pork skin
Boneless Shouder
(up 2 Kg)
Grilled Back Ribs
Pork loin chop
Toscana sausage
Toscana Baked
Boneless
Por Tenderloin
Marinated Baked Bone-
less Pork Tenderloin
Grilled Pork Steaks
Grid
Perforated 2.5"
or expanded
mesh GN
Grid
Solid 1" or
Grid
356°F
180ºC
302°F
150ºC
302°F
150ºC
356°F
180ºC
356°F
180ºC
410°F
210ºC
356°F
180ºC
338°F
170ºC
338°F
170ºC
15min
30min
30min
20min
25min
25min
50min
Baked fish
(up to two-kilo fish)
PRODUCT GN 1/1 Steam Temp. Time Note
Solid 2,5" 30min
Solid 1" or
Grid
12min
356°F
180ºC
15min
25min
8min
Fish stew (Pieces)
Fish filets in corn
flower
Breaded fish
Grilled fish
Solid 1"
Solid 1"
Solid 1"
356°F
180ºC
302°F
150ºC
428°F
220ºC
392°F
200ºC
428°F
220ºC
Grease grids or GN pans
Remove the water drained when cooking
the fish and add the sauce
Grease GN pans and spray the oil over
the food or stir the oil and the flour
Grease GN pans and spray the oil over
the food or stir the oil and the flour
25min
FISH Cooking

INSTALLATION AND OPERATION
EC3 COMBI OVEN
EXAMPLES OF RECIPES
ROASTED CHICKEN
01 - Preheat the oven, by turning it on and pressing and adjusting the temperature to 392°F (220ºC) for
about 10 minutes, prior to baking the chicken.
02 - Place the chicken in the roasting grids (6 chickens in each grid) as if they were "sitting" with the two wings (as if
they were hands) behind the back of the neck and tip of the thigh of each bird placed close to one another.
03 - In the last grid, place a solid GN 1.3" solid (solid stainless steel sheet 1.3" high), to collect the fat and juices
drained from the chicken during the baking process.
04 - Press and choose 50% of steam.
05 - Adjust the Temperature to 428°F (220ºC)
06 - Adjust the Time for 15 minutes
07 - When the oven starts beeping, the combi steam period is ended. Press the key "Hot Air" and adjust the
time for an additional 45 minutes. Keep the temperature at 392°F (200ºC).
08 - After the programmed time, carefully open the oven. Caution: never expose your face first to the steam.
09 - Wearing thermal gloves, remove the grids from the oven and place them over or inside a clean container.
10 - With the aid of plastic gloves or the own chicken bag, remove the grids using both hands in a shape of a shell,
touching the chicken thighs with an upward vertical movement. The chicken may be "dressed" with its own bag
while it is still in the grid, as if it were in a hood and using both hands, touching the chicken thighs, remove them out
of the grid.
11 - Wrap it up and store at a minimum temperature of 140°F (60ºC).
12 - After finishing each baking process, remove and empty the GN pans used to collect the drained fat.
In order to get more golden brown chicken or other white meat, use small amounts of orange juice, Worcestershire
sauce, soy sauce, beer or sugar (3 g/kg) in the seasoning.
PORK SHOULDER / FRESH HAM
Because of its size and variable weight and diameter, care must be taken to ensure its core is sufficiently cooked.
Therefore, it is important to use a temperature lower than the temperature used to bake a chicken.
01. Preheat the oven by turning it on and adjusting the temperature to 302°F (150ºC) for about 5 minutes.
02. Place it over a simple grid or in a solid GN 1.1" (Shallow stainless steel 1.1" deep broiler) or in a conventional
baking sheet, placing this over a grid.
03. Adjust the temperature to 302°F (150ºC).
04. Adjust the time for 90 minutes.
05. Press and adjust for more than 50% of steam.
06. After 90 minutes the oven will beep. Press .
07. Keep the temperature at 302°F (150ºC). The remaining time will vary according to the size of meat. The time to
finish this preparation will range from 30 to 60 minutes. An alternate method is to use the internal probe. Press the
key "Combined Steam" activating more than 50% of steam and set the chamber temperature to 302°F
(150ºC). Insert the probe and program it to set the alarm off when the inside part of the pork shoulder reaches 176°F
(80ºC). If the pork shoulder weighs more than 6 kg (13,2lb), use lower chamber temperatures.
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CLEANING:
Introduction
It is extremely important to use the Personal Protective Equipment such as:
wide vision Glasses with polypropylene lens,
PVC gloves protecting half of the forearm,
apron and mask to protect the nose and mouth during any kind of operation.
Use an oven cleaner, scale remover or fat remover – It is important to notice that products made of ammonia
or sodium hydroxide. Conventional oven cleaner, if used, should be diluted in a ratio of 4 parts of water for 1
part of the oven cleaner.
Never use oven cleaner containing dyes or acid additives.
Clean the oven daily, even when using it for steam cooking. Fat residue may provoke fire inside the oven.
BEEF RIBS, EYE OF ROUND, HUMP – HARD MEAT
To prepare hard meat, more time and attention will be required by the preparer. After placing the meat over the grids
or shallow GNs, there are two basic ways of performing this:
First: The meat should be wrapped in aluminum foil or cellophane and placed in the oven with a high temperature
from 392°F (200ºC) to 428°F (220ºC) for 90 minutes, with no steam. After 90 minutes, remove the aluminum foil or
cellophane out, lower the temperature and allow it be processed to a final golden brown which will take
approximately 30 minutes.
Second: There is no need to wrap the meat in cellophane paper. Adjust the oven to 248°F (120ºC) with 100% of
steam and set the timer for 120 minutes. After the meat is tender, increase the oven temperature to 356°F (180ºC),
without steam, to allow the meat to be processed to a golden brown color. If necessary, add the sauce before
serving it. The probe sensor can be used and adjusted to 198°F (92°C).
01 - Cool down the oven
02 - spray the oven cleaner over the inner surface
03 - Shut the door and press and
04 - Wait some minutes
05 - If necessary remove the dirt with a non-metallic sponge
06 - Rinse it.
Do not use cold water on the hot glass.
Do not use steel sponges, sharp objects or abrasive powders.
At the external surface: Do not use water. Follow the procedure: wet cloth .> cloth with
detergent> wet cloth > dry cloth .
If the oven is going to be off for more than 6 hours, keep the door cracked open.
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