Manuel d'utilisation / d'entretien du produit OVEN STEAMER du fabricant Cleveland Range
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Part No. COMBI-OPM REV. A, 8/05 Operator’s Manual Use and Care Instructions CONVOTHERM BY CLEVELAND COMBINATION OVEN-STEAMERS 1333 East 179 th Street Cleveland, Ohio 44110 Phone: (216) 481-4900 Fax: (216) 481 3782 www.
IMPORTANT IT IS IMPORTANT TO POST INSTRUC TIONS WHICH ARE TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS. THESE INSTRUCTI ONS MUST BE DISPLAYED IN A PROMINENT LO CATION, AND MUST BE FULLY UNDERSTOOD BY ALL USERS OF THIS EQUIPMENT. THIS INFORMATION SHOULD BE OBTAINED FROM YOUR LOCAL GAS SUPPLIER.
Cleveland STATEMENT OF POLICIES L I M I T E D W A R R A N T Y CLEVELAND RANGE products are warranted to the original purchaser to be free from defects in materials and w orkmanship under normal use and service for the stand ard warranty period of one year from date of installati on or 18 months from date of shipment, which ever comes first.
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Free Start-Up Program Get the most from your Cleveland Range equipment with Cleveland Range’s “Free Start-Up.” Performance Check-Out: Contact your Cleveland Range maintenance and repair center for your Performance Check-Out before starting your new Convotherm by Cleveland Combinati on Oven-Steamer.
TABLE OF CONTENTS Safety instructions 1 Convotherm by Clev eland Combi Oven-Steamer s 13 Operating Elements and their Functions Tables & Tips for Cooking w ith the Combi 16 Steaming, Combi Hot Air.
Safety 1 The Oven Compartment and Content s (food, pans, racks, etc.) are HOT. Use caution, and wear DRY heatproof oven mitts when loading, unloading, or reaching into the oven compartment. WARNING CAUTION Hot Air, Steam, and Condensate St eam will cause burns and scalds.
Safety 2 The Preheat Bridge and Oven Compartment can be HOT . • Use caution when placi ng the Preheat Bridge in the Oven Compartment • Use caution when removi ng the Preheat Bridge from the Oven Compartment. • Handle with DRY heatproof gloves or mitts.
Safety 3 A. GENERAL SAFETY GUIDELINES FOR INST ALLER S , USERS, AND SERVICE TECHNICIANS 1. Read, understand, and follow the instructions, and heed and obe y the warnings of the Installation Manual and Operators Manual, and the labels on the Combi, accessories, and supporting products.
Safety 4 14. SCALDS – Cover containers (individual or on troll eys) containi ng hot or hot liquid items to help prevent spills during transport. 15. GREASE SPATTER – Hot grease will spatter and ca use burns if sprayed with water. Locate fryers and similar appliance s outsi de the range of the Combi hand shower.
Safety 5 4. Combis must never be used to cook foodstu ffs in sealed containers not desig ned for this purpose. (Combis are excellent for “purpos e built” co ntainers such as sous vide packages.) 5. Com bis m us t n eve r be used to heat flammable items such as oils, fats, cloths , or similar items.
Safety 6 DANGER Do NOT attempt to operate a Combi during a power failure! In the event of a power failure: tu rn OFF the Main External Power Switch and the Control Powe r Service Disconnect Switch. If the power failure is prolonged: tu rn OFF the gas and water supplies.
Safety 7 E. Damage t o or Malfun ction of th e Door 1. If the glass door panels are nicked, scratched, or cra cked: remove the Combi from service and replace the glass immediately. Otherwi se, the glass panels may shatter during operation. 2. The Combi Oven-Steamer can o nly work with a functioning magnetic door switch.
Safety 8 H. Before Switching On 1. Turn ON the exhaust hood before startin g the Combi 2. Lock the Suction Plate into place top and bottom. 3. Never reach behind the Suction Plate during o peration. 4. Never manually stop the fans. 5. Lock the Engaging Frame or the Shelf Rack into place.
Safety 9 1. After initial installation, check: a. Suction Plate (Hinged Fan Guard) for bo th swin g and latch action. b. Hinged Removable Pan Racks for remove, repla ce, and latch action. c. Universal Rack for corr ect installation. d. Loading Trolley for proper roll in and out action (floo r models only).
Safety 10 J. Startup Procedure (Lighting Instruc tio ns) 1. Turn ON the exhaust hood. 2. Turn ON the water supply valve(s). 3. Turn ON the gas supply valve(s). 4. Turn ON the Main External Power Switch. 5. Turn ON the Control Panel Serv ice Disconnect Switch (Fig.
Safety 11 O. Maximum Combined Weight of Food and Containers or Accessories: Model Number Maximum Total Weight Maximum Per Shelf 6.10 66 lbs Max. 33 lbs per shelf 6.20 132 lbs Max. 33 lbs p er shelf 10.10 110 lbs Max. 33 lbs p er shelf 10.20 220 lbs Max.
Safety 12 12. Avoid transporting the Loading Trolley, Pl ated Banquet Trolley, Transpo rt Trolley, and caster mounted Com bi Oven-Steam ers on slopes or uneven surfa ces. 13. If such is unavoidable then use extrem e caution and every possible safety measu re.
Convotherm by Cleveland Combi Oven-Steamers 13 PRODUCT VIEWS 1. Control Panel 2. Disappearing Door w ith Double Glass Panel 3. Door Handle • Vertical: closed. • Horizontal: open. • To open the Combi door turn the handle to the horizontal (airing) position.
Convotherm by Cleveland Combi Oven-Steamers 14 Control Panel ON/OFF (1). • When unit is turned ON: – Self-diagnosis is performed. – Oven light turns on. – Steam gene rator fills and heats (OEB and OGB models). “Steam” cooking mode (2). • Oven temperature is continuously variable between 86°F and 248°F.
Convotherm by Cleveland Combi Oven-Steamers 15 Function and Operation Icons (10-16) • Light up when function or activity is engaged: Reduced Power (10). Burner or Electric Heating ON (11). Reduced Fa n Speed (12 ). Cooking Mode Engaged (13). Button Lock (14).
Tables & Tips for Cooking with the Combi 16 Recommendations: • Pre-heating: Use the automatic pre-hea ting program under the Smart Key. • Crisp & Tasty (demoisturizing): Bread ed pro ducts attain an even, crispy finish. • Convotherm by Clev eland Wire Basket: Cook from all side s with NO added fat.
Tables & Tips for Cooking with the Combi 17 The Preheat Bridge and Oven Compartment can be HOT . • Use caution when placi ng the Preheat Bridge in the Oven Compartment • Use caution when removi ng the Preheat Bridge from the Oven Compartment. • Handle with DRY heatproof gloves or mitts.
Tables & Tips for Cooking with the Combi 18 Steaming With the “Steam” mode, you can boil, steam, blanch, and poach. Steaming at 212°F Some of the benefits of Steaming at 212° F are : • Dishes have rich natural color, bite, and intense flavor.
Tables & Tips for Cooking with the Combi 19 Steaming at 86°F to 210°F Some of the benefits of Steaming at 8 6°F to 2 10°F are: • Precise temperature control ensures optimum quality and nutrient retention. • Reduced shrinkage of meat with optimized flavor, and aroma.
Tables & Tips for Cooking with the Combi 20 Combi Use the Combi mode to cook meat and bakery products. Some of the benefits of Combi Mode are: • Combi Hot Air and Superheated Steam Mode gu arantee optimum cooking co nditions every time. • The oven climate is matched to the dish and volume being cooked.
Tables & Tips for Cooking with the Combi 21 • Greasing Always grease quick ro ast items well. This will ensure better conduction of heat. Use fats and oils with a high smoking po int. • Pre-heating - Always pre-heat well for quick roast items.
Tables & Tips for Cooking with the Combi 22 Hot Air The “Hot Air” mode is suitable for all roa st ed, baked, or grilled foods, and gratinating. Roasting and baking Some of the benefits of Hot Air Mode: • Up to 95% less fat required when compared with standard co oki ng methods.
Tables & Tips for Cooking with the Combi 23 • Core Temperature: The b est co oki ng results are achieved with the multi-poi nt sensor. Every degree above the required core tempe rature si gnificantly increases meat shri nkage.
Tables & Tips for Cooking with the Combi 24 Retherm This mode allows you to rethermalize p repared di shes on plates or platters in a short time. NOTE: This Manual uses the term “rethermaliz e.
Tables & Tips for Cooking with the Combi 25 • Make sauces slightly thicker so that they can absorb remaining moisture from fish and vegetables. • Store optimized culinary ideas for standard dishes as Reci pe s. This increases efficiency for banquets or à la carte coo k ing.
Tables & Tips for Cooking with the Combi 26 Measuring the Core Temperature Measuring the core temperature is reco mmend ed when slow cooking roasts and cooking numerous large cuts of meat. Some of the benefits of Measuring the Cor e Temperature: • Precise cooking regardless of the size and weight of the meat.
Tables & Tips for Cooking with the Combi 27 Guide values for pre-heat temperatures and rethermalization times and temperatures when the Combi is fully loaded (Rethermalization times and temperatu res a re d ependent on the number of plates and type s of food to be rethermalized) CONVOTHERM by Cleveland Retherm racks ∅ 10.
Tables & Tips for Cooking with the Combi 28 Recommendations for core temperatu re settings: Food Degree of cooking Core temp. Steak Roast Beef Medium 131 – 136°F Braised Beef Roulades Rump stea.
Tables & Tips for Cooking with the Combi 29 Vegetables, side dishes, egg dishes Cooking Mode Ove n temperature Cooking time Core temperature Information Pasta (durum wheat semolina) 212°F 10 – 14 min - Use unperforate d containers.
Tables & Tips for Cooking with the Combi 30 Tabletop models Floor models 6.10 Six 12” x 20” x 2 ½” pans 6.20 Seven 18” x 26” x 2 ½” pans Fourteen: 12” x 20” x 2 ½” pans 10.10 Ten 12” x 20” x 2 ½” pans 10.20 Ten 18” x 26” x 2 ½” pans Twenty : 12” x 20” x 2 ½” pans 12.
Tables & Tips for Cooking with the Combi 31 Fish, crustaceans, sou s- vide process Cooking mode Ove n temperature Cooking time Core temperature Information Trout, Halibut, Sole, whole 428 – 464.
Tables & Tips for Cooking with the Combi 32 Tabletop models Floor models 6.10 Six: 1 2” x 20” x 2 ½” pans 6.20 Seven: 18” x 26” x 2 ½” pans Fourteen: 12” x 20” x 2 ½” pans 10.10 Ten: 12” x 20” x 2 ½” pans 10.20 Ten: 18” x 26” x 2 ½” pans Twenty : 12” x 20” x 2 ½” pans 12.
Tables & Tips for Cooking with the Combi 33 Meat, sausage Large roasting items Cooking mode Ove n temperature Cooking time Core temperatur e Information Roast pork Pork loin 275 – 320°F 80 – 90 min approx. 167°F Leg of lamb Lamb roast 275 – 320°F 60 – 70 min approx.
Tables & Tips for Cooking with the Combi 34 Tabletop models Floor models 6.10 Six: 1 2” x 20” x 2 ½” pans 6.20 Seven: 18” x 26” x 2 ½” pans Fourteen: 12” x 20” x 2 ½” pans 10.10 Ten: 12” x 20” x 2 ½” pans 10.20 Ten: 18” x 26” x 2 ½” pans Twenty : 12” x 20” x 2 ½” pans 12.
Tables & Tips for Cooking with the Combi 35 Meat, sausage Small roasting items Cooking mode Ove n temperature Cooking time Core temperatur e Information Fillet steak, beef, 6 oz. 410 – 446°F 6 – 15 min - Rare 6 – 8 min Medium 8 – 10 min Rump steak, 6 – 7 oz.
Tables & Tips for Cooking with the Combi 36 Tabletop models Floor models 6.10 Six: 1 2” x 20” x 2 ½” pans 6.20 Seven: 18” x 26” x 2 ½” pans Fourteen: 12” x 20” x 2 ½” pans 10.10 Ten: 12” x 20” x 2 ½” pans 10.20 Ten: 18” x 26” x 2½” pans Twenty : 12” x 20” x 2 ½” pans 12.
Tables & Tips for Cooking with the Combi 37 Game and poultry Cooking mode Ove n temperature Cooking time Core temperature Information Duck 338 – 356°F 50 – 65 min - Stuff with apple and onion as desired Goose approx. 10 lbs 248°F approx. 3 – 3.
Tables & Tips for Cooking with the Combi 38 Tabletop models Floor models 6.10 Six: 1 2” x 20” x 2 ½” pans 6.20 Seven: 18” x 26” x 2 ½” pans Fourteen: 12” x 20” x 2 ½” pans 10.10 Ten: 12” x 20” x 2 ½” pans 10.20 Ten: 18” x 26” x 2 ½” pans Twenty : 12” x 20” x 2 ½” pans 12.
Tables & Tips for Cooking with the Combi 39 Baked items and d esserts Cooking mode Ove n temperature Cooking time Core temperature Information Sponge bases 1. 221°F 2. 302°F 1. 10 min 2. 15 min - 2-step recipe Cheesecakes 1.221°F 2.320°F 3.176°F 1.
Tables & Tips for Cooking with the Combi 40 Tabletop mode ls Floor models 6.10 Six: 12” x 20” x 2½” pans 6.20 Seven: 18” x 26”x 2 ½” pans Fourteen: 12” x 20” x 2 ½” pans 10.10 Ten: 12” x 20” x 2½” pans 10.20 Ten: 18” x 26” x 2 ½” pans Twenty: 12” x 20” x 2 ½” pans 12.
Tables & Tips for Cooking with the Combi 41 Potato products, A sian food, finger food Cooking mode Ove n temperature Cooking time Core temperature Information French fries 410°F 8 – 12 min Use .
Tables & Tips for Cooking with the Combi 42 Tabletop models Floor models 6.10 Six: 1 2” x 20” x 2 ½” pans 6.20 Seven: 18” x 26” x 2 ½” pans Fourteen: 12” x 20” x 2 ½” pans 10.10 Ten: 12” x 20” x 2 ½” pans 10.20 Ten: 18” x 26” x 2 ½” pans Twenty : 12” x 20” x 2 ½” pans 12.
Cooking with Convotherm by Cleveland 43 ` CAUTION Hot Air, Steam, and Condensate will c ause burns and scalds. When opening Combi doors: always stand to the hinge side and back from the Combi doors. Open Combi doors to the “air ing” position, and wait for the steam, condensate, and heat to dissipate bef ore carefully opening the door.
Cooking with Convotherm by Cleveland 44 The Preheat Bridge and Oven Compartment can be HOT . • Use caution when placi ng the Preheat Bridge in the Oven Compartment • Use caution when removi ng the Preheat Bridge from the Oven Compartment. • Handle with DRY heatproof gloves or mitts.
Cooking with Convotherm by Cleveland 45 Steam The “Steam” mode allows you to boil, steam, blanch, and po ach Turn unit on with the On/Off key . 1. Press the Steam key . a. The default temperature or last temp erature selected appears in the display b.
Cooking with Convotherm by Cleveland 46 Combi The “Combi” mode is main ly for coo king meat and baked goods. 1. Turn unit on with the On/Off key . 2. Press the Combi key . a. The display will show the last nominal val ues selected or the default values for Combi mode.
Cooking with Convotherm by Cleveland 47 Hot Air The “Hot Air” mode is for roasted foods a nd baked goods requi ring no moisture. 1. Turn unit on with the On/Off key key. 2. Press the Hot Air key . • The display will show the last nominal values set or the default values for Hot Air.
Cooking with Convotherm by Cleveland 48 Rethermalization • The “Retherm” mode allo w s you to retherm alize prepared dishes on plates or platters quickly . • Pre-Heating is very important for optimal rethermalization. 2. Turn the Combi on with the On/Off key .
Cooking with Convotherm by Cleveland 49 Measuring the Core Temperature CAUTION Core Temperature Sensor is SHARP Use caution to avoid stabbing yourself or others. NOTICE The Core Temperature Sensor is a precision instrument. • Handle it with care. • Keep Sensor in its holder when not in use.
Cooking with Convotherm by Cleveland 50 Measuring the Core Temperature Measuring the core temperature is reco mmend ed when cooking large o r multipl e cuts of me at. 1. Turn unit on with the On/Off key . 2. Insert the multi-point sensor th rough the center of the food item.
Cooking with Convotherm by Cleveland 51 Delta-T cooking Delta – T cooking requires use of the core temperature sensor Note: The higher the Delta-T temperature, the great er the loss in weight and the darker the browning.
Cooking with Convotherm by Cleveland 52 Cook & Hold Cook and hold requires use of the Cor e Temperature Sensor The Cook & Hold function inclu de s a “cook” phase and a “hold” phase.
Cooking with Convotherm by Cleveland 53 The principle of Cook & Hold Start Required final core temperature = Holding temperature Max. Time for keeping hot Ready to serv e Cook phase Hold phase Hol.
Cooking with Convotherm by Cleveland 54 Extra Functions With Extra Functions, your Conv otherm by Cleveland enables you to maximize productivi ty in the food preparation processes and cooking proce sses. Pre-Set Start Time A pre-set start time will automatically start the required program, cooking plan or recipe.
Cooking with Convotherm by Cleveland 55 Extra Functions can be activ ated with the Smart Key . Crisp & Tasty (demoisturizi ng) Tray timer Pre-heating Reduced fan speed Reduced power Key lock Add m.
Cooking with Convotherm by Cleveland 56 Notes: • Crisp & Tasty can be combined with other Extra Functions. • Crisp & Tasty is programmable, and can be integrated into recipes. • Crisp & Tasty can be turned on or off while the Combi is running.
Cooking with Convotherm by Cleveland 57 18. Exit the Tray Timer function with the Smart Key , or Start/Stop key . 19. When the set time on a Tray Timer has elapsed, the Signal Tone will sound. 20. Take appropriate action (check food, load, unload, stir, etc.
Cooking with Convotherm by Cleveland 58 Reduced Power (Elect ric Models ONLY) • Reduced Power lowers energy consumption and el iminates power peaks in the kitchen. • Note that reduced po wer output can mean longer cooking times for food. 1. Press the Smart Key .
Cooking with Convotherm by Cleveland 59 5. Select “Yes” with the Selector Dial 6019002_00 D . 6. Confirm “Yes” with the key. The display will show “PIN 000". 7. Use the Selector Dial 6019002_00 D to select the PIN code. (The factory setting is “001.
Cooking with Convotherm by Cleveland 60 8. Press the Start/Stop key. 9. The Combi will start with Program Protec tion activated . 10. The energy optimization unit cannot in terfere with the operation of the Combi.
Convotherm by Cleveland Cookbook 61 Convotherm by Cleveland Cookbook Icon Key Recording Copy Recipe Insert step Accept Delete Recipe Add step New Recipe Change Recipe Delete step Working with Multi-Step Recipes Use Recipes to simplify the preparatio n of dishe s.
Convotherm by Cleveland Cookbook 62 Recording a Recipe Start the Recording function to save all the settings entered fo r a p articular dish in a new Re cipe. All mode, temperature and time changes for up to tw enty (20) steps, or unt il deactivated are recorded.
Convotherm by Cleveland Cookbook 63 Recommendations: • Use Recipes for gentle cooking in the first steps and perfect browning in the last step. • Use Rec ipes for roasts, poultry, casseroles, Delta-T cooking, Cook & Hold, Low Temperature cooking and pastry.
Convotherm by Cleveland Cookbook 64 Integrating Pre-Heating into a Recipe 1. Press the Write / Edit key . Various options will appear in the display. 2. Use the Selector Dial 6019002_00 D to select “New Recipe” . 3. Confirm by pressing the Write / Edit key .
Convotherm by Cleveland Cookbook 65 Writing Recipes in the Cookbook You can change, copy, or delete Re cip es saved in t he Cookbook, or Write individual steps at any time. You can quit a Recipe without saving changes and ret urn to the Cookb ook at any time by pressing the Cookbook key .
Convotherm by Cleveland Cookbook 66 Inserting a Step into a Recipe 1. Press the Cookbook key . The saved Recipes appear in the displa y. 2. Select the desired Recipe. 3. Confirm with the Write / Edit key . 4. Select “Change Recipe” . 5. Confirm with the Write / Edit key .
Convotherm by Cleveland Cookbook 67 Deleting a Step from a Recipe 1. Press the Cookbook key . The saved Recipes appea r in the displ ay. 2. Select the required Recipe and confirm with the Writ e / Edit key . 3. Select “Change Recipe” . 4. Confirm with the Write / Edit key .
Convotherm by Cleveland Cookbook 68 To Overwrite a Press & Go Key 1. Select the desired Recipe or cle aning process 2. Select, press, and hold down the Pres s & Go key for three seconds. 3. The audible signal sounds indicating the Re cipe or cleaning proces s is a ssigned to the selected Press & Go key.
Maintenance and Cleaning 69 When starting work: Automatic Emptying and Rinsing of the Steam Generator Daily rinsing of the steam generator in your Comb i he lps in crease the service life of the steam generator and helps prevent malfunctio ns. Daily use of the automatic steam generator rins e immediately after swit ching on is recommend ed.
Maintenance and Cleaning 70 At the end of the Day or Shift: Cleaning the Oven Chamber NOTICE Clean the oven chamber at least once per day or more frequently as needed. NOTICE • Clean the outside the Combi by hand. • When cleaning the oven chamber, us e Convoclean and Convocare.
Maintenance and Cleaning 71 1. Clean the Combi daily to prevent discolor ation and corrosion of the stainle s s steel. a. Be careful not to scratch the oven chamber or engaging fram e. b. Scratches can collect soil and / or allow corrosion to begin. c.
Maintenance and Cleaning 72 4. Regular cleaning of the hygienic plug -in gas ket (door gas ket) increases s erv ice life. a. Wait for the gasket to cool. b. Clean the gasket with mild, scent free dish detergent and a soft cloth. c. Do not use harsh or abrasive agents, sc ouring pad s or scrapers because they will damage the gasket.
Maintenance and Cleaning 73 Semi-automatic cleaning of oven chamber The Convotherm by Cleveland has a se mi-autom atic oven chamber cleaning m ode: “Cleaning. ” 1. Always wear appropriate protective clothing and equipment wh en using this Sprayer, including protective gloves and goggles.
Maintenance and Cleaning 74 7. Select the level of cleaning 1 light soiling 2 medium soiling 3 heavy soiling 4 heavy soiling with Shine+ 8. PRESS the Temperature key and select cleaning level with the Selector Dial 6019002_00 D . 9. Press the Smart Key .
Maintenance and Cleaning 75 Descale Steam Generator Steam generators should be descaled at least once a month, depending on scale buildup. If you have serious steam generator scale bu ildup, a water treatment syste m should be installed for th e steamer or if this is not possible, th e frequency of desc aling should be increased.
Maintenance and Cleaning 76 COMBI ATMOSPHERIC STEAM GENERAT OR DESCALING P ROCEDURE (For DISSOLVE ® Descaler Solution Part No. 106174) This procedure will take approximately 3 hours to complete. 1. Turn ON the Combi at the Control Power Service Disconnect switch located below the hand shower.
Maintenance and Cleaning 77 7. Add cold tap water through the descale port until descaling solution enters the cooking compartment through the steam port or until the descalin g port overflows (water required varies dep ending on the Model). • Wipe up any spills and overflows.
Maintenance and Cleaning 78 l. Press the Start / S top key . m. Signal Tone sounds and stea ming s tops after 30 minu tes. n. Silence the alarm by pressing the Star t / Stop key or by carefully opening the door. 19. Run a manual steam generator rinse cycle (Step 4).
Setup 79 Setup Symbols Signal tone Date Temperature display Volume Order of Co okbook Network address Time Default or memory settings Language To use the Setup Menu: 1. Press the Smart Key . 2. Various options appear in the display. 3. Use the Selector Dial 6019002_00 D to select “Setup” .
Setup 80 Time Set the time from the “Setup” menu . 1. With the Selector Dial 6019002_00 D , select “Time” . 2. Confirm by pressing the Smart Key . 3. The display will show the ti me format options available. 4. Select the required format with the Selector Dial 6019002_00 D .
Setup 81 Default and Memory Settings Select whether the default or the memory setting (i .e. the last setting used) for cooking time and temperature appears in the display when a cooking mode (co oking mode) is selected. The factory default settings are adjustable (see table ).
Setup 82 Network Address The network address is required for the use of PC C ontrol, PC-HACCP and the Convotherm by Cleveland Service System. Set the network address from the “Setup” menu . 1. Use the Selector Dial to select “Net work Addres s” 2.
What to do if ... ? 83 TROUBLESHOOTING Convotherm by Cleveland Combi Oven-Steamer s are equipped with a fully automatic error diagnosis system. If an error occurs, the system will display error cod es and a description of the error. To continue operating, emergency ope ration is available (see belo w ).
What to do if ... ? 84 Error Message on dis pla y Possible cause Reme d y Water tap closed Open water tap Solenoid valve dirt filter contaminated Remove and clean filter E01 Not enough water Solenoid .
What to do if ... ? 85 The following table shows other op erating irregul arities which are not displayed with an error message. Error Possible cause Remedy Suction plate not correctly locked Lock suc.
What to do if ... ? 86 CHAPTER 5 Emergency Operation To continue to use your Convotherm by Clevelan d Combi Oven-Steamer in the case of an error which cannot be solved immediately, an “Eme rgency Operation” function i s avail able. This allows you to use at least some of t he appliance functions de spite a malfunction.
What to do if ... ? 87 The oven will operate if these errors occur X: Operation possible –: O peration not possible 1) Cooking time will be much longer, dis hes in upper levels will be ready first 2.
What to do if ... ? 88 failure (2) (2) (2) (2) (2) (2) E26 Steam generator safety temp. limiter sensor failure X X X X X X X X X X E23& E26 (3) Steam generator safety temp.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Cleveland Range OVEN STEAMER c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Cleveland Range OVEN STEAMER - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Cleveland Range OVEN STEAMER, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Cleveland Range OVEN STEAMER va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Cleveland Range OVEN STEAMER, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Cleveland Range OVEN STEAMER.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Cleveland Range OVEN STEAMER. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Cleveland Range OVEN STEAMER ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
