Convotherm OGS 20.10 Operating instructions

CONVOTHERM OES OEB OGS OGB

Handbuch

User Manual

Manuel d´utilisation

EN English

EN

77

Thank you for the confidence you have placed in us

by choosing a CONVOTHERM.

Your new CONVOTHERM combi steamer perfectly combines ease of use with first-class,

reproducible quality for prepared dishes.

You will be struck by the satisfaction of your guests, because with CONVOTHERM, the best

possible quality is assured for your menu. Time and time again.

To ensure your success from the outset, we would like to provide you with all the necessary

instructions and helpful hints for perfect dishes in this handbook.

CONVOTHERM is responsible for the smooth functioning of your appliance.

We offer:

•

Our customer helpline on +49 (0) 8847 67 899 for questions relating to your

CONVOTHERM or by email at [email protected].

You can find constantly updated information and a discussion forum for all questions related

to CONVOTHERM, as well as a selection of international recipes to download, on our

website at www.convotherm.com.

The CONVOTHERM customer service line (technical emergencies) is open 24 hours a day;

find out the current number on +49 (0)8847 67 0.

Rapid spare parts service, available by express delivery on request.

The warranty conditions of your Convotherm distributor shall apply. The warranty does not

include damage to glass, electric light bulbs and sealant material nor damage caused by

improper installation, usage, cleaning, maintenance, repair or de-scaling.

We hope you enjoy using your CONVOTHERM oven and that you will have many satisfied

guests!

CONVOTHERM Elektrogeräte GmbH

This handbook describes the features and facilities of our combination steamer planned at the time of printing as

comprehensively as possible. Not all of these features will be available as standard. Some functions mentioned are only

available for particular models as optional extras. This handbook may contain errors and is subject to technical -

modifications.

EN

78

To help you find what you are looking for more quickly, we have used various orientation

symbols.

You will find the following symbols in the text:

Warning symbol for special caution

Risk of explosion

Warning: high voltage current

Warning: hot steam

Pay attention to loading height

Usage tips

EN

79

Summary

Safety instructions 81

Description of functions, usage in accordance with conditions,

risk of accident, risk prevention

CONVOTHERM Combi Steamer 86

Functional parts, operating elements and their function

Practical hints for cooking 89

Steaming, superheated steam, convection, regenerating,

measuring core temperature, CONVOTHERM Cookbook

cooking charts:

Vegetables and side orders

Fish and crustaceans

Meat and sausage products

Game and poultry

Baked items and desserts

Cooking with CONVOTHERM 110

Steaming, superheated steam, convection, regeneration,

measuring core temperature, Delta-T cooking,

Cook

&Hold, extra functions

CONVOTHERM cookbook 124

Working with cooking plans, working with the cookbook,

editing cooking recipes, working with Press

&

Go (symbol)

Daily servicing and maintenance 132

rinsing steam generators, semi-automatic cleaning,

automatic cleaning

Setup 137

Signal tone, volume, time, date, order of Cookbook,

default settings, memory settings, temperature

display, network address, language

? What to do if ... 141

Troubleshooting, emergency operation

Product information 145

Overview of appliance, technical data, accessories

Index 148

Operation, cooking of foodstuffs

Front/rear panel

Reverse side

OEB

STOP

START

6019002_00

D

1

2

3

4

5

6

789

10

11 12

13

14

15 16

17

18

21

19 20

22

23

24

EN

80

Safety instructions

Improper installation, maintenance or clean-

ing or modifications to the appliance could

lead to injury or death of the operator and

damage to the appliance.

Read the operating handbook carefully

before using the appliance.

This is how the combi steamer

works

You can cook various foodstuffs in your

combi steamer. To do this, steam,

convection (hot air with distribution) and hot

steam (superheated steam) are used.

This means that your combi steamer can

provide virtually all methods of cooking

foodstuffs. The steamer allows you to

steam, blanch, poach, stew, boil, roast,

braise, bake, grill, gratinate, regenerate and

defrost food stuffs, as well as cook sous-

vide and at low temperatures. This makes

your combi steamer a universal appliance.

Place food in the combi steamer in

containers or on grills, select the cooking

programme, cooking time or core

temperature and start the appliance.

Usage in accordance with cond-

itions

• CONVOTHERM Combi Steamers may

only be used for the cooking methods

listed above.

• CONVOTHERM Combi Steamers are

intended for commercial use.

• The ambient temperature must be

between 4°C and 35°C.

• To avoid accidents and damage to the

combi steamer, the operator must

instruct employees on a regular basis.

The appliance may only be used by

trained employees.

In addition, regular safety training for

operating staff is of the greatest

importance.

The appliance should never

• be operated in a toxic atmosphere or

one at risk of explosion

• be initially started up or operated at a

temperature <lower than 4°C, including

after transport, or outside

• be operated outside without rain

protection

• be used to cook foodstuffs in a sealed

container (such as cans or jars) if these

are not suited to this purpose

• be used to heat up flammable objects

such as oils, fats, cloths or similar items.

• be used to heat up non-food items (exc-

ept suitable appliance accessories).

Risk of death

• Risk of explosion if smell of gas is

present

– disconnect from gas supply

immediately

– ventilate the room thoroughly

– avoid creation of sparks (i.e.

operating a switch or telephone or

touching electrical switching

elements) or naked flames

– inform your gas supplier or the fire

brigade (external telephone).

• Electric shock

Before opening the side wall and carrying

out repairs or maintenance (by qualified

electrician only) the combi steamer

should be de-energised by the customer.

Risk of injury

• Installation

Avoid placing cooking appliances such

as chip pans, deep fat fryers etc. beside

the combi steamer. There is a risk to

the operator of severe burns if water is

sprayed on to hot fat.

A sufficient safe distance should be

kept between deep fat fryers or chip

pans and the appliance (operating

range of hand shower).

EN

81

Safety instructions

• Operating

– Caution: steam!

To open the door of the oven,

proceed as follows. First turn the

handle to a horizontal position

(raised position). This interrupts the

cooking programme and stops the

motor. Wait a few seconds before

slowly opening the door. Otherwise,

escaping steam may cause

scalding, e.g. of the face and

hands.

– Risk of scalds!

If cooking containers filled with

liquids or a foodstuff which is liquid

during cooking, only those shelf

levels may be used which are

visible from the outside. Please ob-

serve the additional instructions /

stickers on the appliance.

• Kitchen logistics

Do not store or use flammable gases or

liquids near the appliance. These could

be ignited by the heat generated by the

appliance, endangering both people

and the product.

• Appliance malfunction

– If you notice scratches, nicks or

cracks on the inside panel of the

appliance door, it must be replaced

immediately. Otherwise, the glass

panel could shatter during cooking,

leading to cuts.

– The combi steamer must only be

used with a functioning magnetic

door switch. If a malfunction arises,

contact customer service

immediately. Otherwise, during

automatic cleaning, chemicals

could be sprayed on to the eyes or

skin of the operator, causing

irritation.

• Cleaning

Use of non-original CONVOTHERM

cleaning agents can cause a risk to

health in the form of irritation of the

lungs or skin.

Please observe the safety instructions

on the labels and/or safety data sheets

of the cleaner.

Potential damage to product or

building

• Installation

– An accessible multi-pin circuit

breaker with a contact opening of at

least 3mm should be installed in

series near the appliance and must

be capable of shutting down the

appliance when undertaking external

cleaning, repairs or installation work.

– You will find more detailed

installation instructions in the

installation instructions. For the

connection value, voltage and fuse

rating, see the technical data or

circuit diagram in the connection

area of the combi steamer.

• All appliance types

– To ensure that your CONVOTHERM

Combi Steamer remains free of

malfunctions, it should be serviced

at least once a year by an

authorised service partner.

– Clean the guide rails of the

disappearing door once per month

with a greased cloth. This will

ensure long service life.

– Carry out regular checks (at least

once a year) to ensure that the screws

and hinges of the disappearing doors

are firmly in place.

– When not using the appliance for

extended periods, shut off the

water stopcock and disconnect the

gas/electricity supply to the combi

steamer.

EN

82

Safety instructions

• Gas appliances

– The exhaust connection and its

cover (on the back on the left) can

generate high temperature levels

with gas appliances.

– No flammable materials should be

brought into contact with the

appliances. This could cause a risk

of fire.

– Do not block or obstruct the area

beneath the gas appliance with

objects of any kind.

– Only use the gas combi steamer in

a draught-free environment.

• Cleaning

– For the purposes of cleaning, the

hand shower must only be used for

the oven chamber and not for the

outer casing. Do not spray the air

intake or outlet apertures of the

combi steamer.

– Only undertake cleaning and

maintenance when the combi

steamer is cold.

Do not use the hand shower to

spray the hot oven chamber.

Allow the combi steamer to cool to

below 60°C in the oven chamber.

– Regular cleaning of the combi

steamer after day-to-day use,

inside and out, will guarantee many

years of satisfaction from your

CONVOTHERM!

– Only use original CONVOClean

new or CONVOClean forte cleaning

agents from CONVOTHERM and

CONVOCare nozzle cleaner (for

automatic cleaning). Never use

irritant, highly alkaline cleaners or

abrasive agents. Damage caused

as a result of improper cleaning will

invalidate any warranty claims.

– Do not use high-pressure cleaners

or water jets to clean your

CONVOTHERM.

– Do not treat the combi steamer with

acids or expose to acidic vapours,

since this may corrode stainless

steel.

De-scaling

(by trained service technicians only)

•

– Never operate the combi steamer

when a decalcifier has been

applied. De-scaling should only be

carried out when the appliance is

cold.

– Immediately remove any decalcifier

fluid which has leaked out with

plenty of water.

Observe from day to day

• Gas appliances

– If the appliance is installed beneath

a hood, this must be switched on

during cooking.

– If the appliance is connected to an

extractor with a flow failsafe

mechanism, the extractor pipe must

be cleaned regularly (observe

regulations applicable in your

country).

The exhaust outlet and its cover (on

the back on the left) can generate high

temperature levels with gas

appliances. Exhaust gases and hot

sheet metal parts can cause burns.

EN

83

Safety instructions

Before switching on •

– Lock the suction plate into place

above and below. Never reach

behind the suction plate during

operation and never manually stop

the fans.

– Lock the engaging frame or the

shelf rack correctly into place.

– If the ambient temperature at the

installation site is below +4°C, the

area should be heated up to room

temperature before initial start-up of

the combi steamer.

– After transporting the combi

steamer at outside temperatures

below -5°C, the safety temperature

limiter may be triggered. This

should be remedied by a qualified

electrician.

– In the case of an “E...” error

message, refer to the chapter

“What to do if...”

• Loading/removing dishes

– Risk of burns!

– Depending on the cooking

temperature selected, high

temperatures can occur

particularly on food containers,

grills, tray trolley and on the

inner side of the door.

We recommend that you wear

protective gloves.

– During operation, the

temperature of the glass panel

in the door and the outer casing

can sporadically rise to above

60°C.

– Risk of scalds!

Containers (individual or on

trolleys) containing hot, liquid foods

should only be transported if

covered to avoid spillage of liquids.

– Maximum permissible loading

weight:

6.10 30 kg

(max. 15 kg per shelf)

6.20 60 kg (max. 15 kg per shelf)

10.10 50 kg (max. 15 kg per shelf)

10.20 100 kg (max. 15 kg per shelf)

12.20 120 kg (max. 15 kg per shelf)

20.10 100 kg (max. 15 kg per shelf)

20.20 180 kg (max. 15 kg per shelf)

• Fixing and swivelling the engaging

frame (tabletop appliances)

– To swivel: release upper and

lower springs.

– To disconnect: push pivoted

engaging frame upwards and

lift out.

– Ensure that the runners do not

become bent, otherwise grills,

metal plates and containers will

no longer by safely supported.

• Working with the shelf rack/transport

trolley and loading trolley

– Do not load tray trolley such that it

is top-heavy→ May tip over.

– Always ensure that the container

lock is closed.

– Fix transport trolley for

loading/removing to combi steamer

and activate handbrake.

– Push in shelf rack trolley to the stop

position and lock.

– To pull out the trolley, use the

handle supplied. During cooking,

remove the handle and hang on the

left-hand side of the appliance.

– Empty the condensate water tray

on a regular basis to avoid a

danger of slipping caused by

overflowing water.

– When transporting the shelf rack

with the transport trolley, ensure

that the shelf rack snaps into the

transport locking device.

EN

84

Safety instructions

– When transporting on a sloping

gradient or uneven surface, the

loading trolley, plated banquet

trolley or transport trolley may tip

over. The same applies to a combi

steamer which is mounted on

castors.

• Working with the Banquet System

(optional feature with tabletop

models)

– Remove the engaging frame

– Place the roll in frame on the base

of the appliance

– Insert the shelf rack.

• Working with the core temperature

sensor

– The core temperature sensor can

become hot! Use protective gloves.

– Ensure that you do not prick

yourself with the sensor tip, or that

others do not do the same.

– Do not allow the sensor to hang out

of the oven. Always hang it

correctly in the proper position,

since this is a sensitive measuring

device.

– Before taking out dishes, remove

the sensor from the food.

• Cleaning

– When cleaning, wear suitable

protective clothing (gloves,

protective glasses).

– After cleaning, position the door

handle to the raised position

(horizontal) if the appliance is to be

unused for long periods (e.g.

overnight).

•

–

De-scaling

(by trained service technicians only)

Always wear suitable protective clothing

such as gloves and protective glasses.

Observe the safety instructions on the

labels and/or safety data sheets of the

decalcifier.

General Tips

These operating instructions form part

of the combi steamer

Always keep these instructions

near the appliance for future

reference.

Pass this handbook on to

subsequent owners.

EN

85

CONVOTHERM Combi Steamer

Functional parts

1. Control Panel

Can be removed for servicing (by

qualified electrician only)

Operating elements and their

IXQFWLRQVVHe below

2.

4.

5.

6.

9

14.

15.

Disappearing door with double glass

panel

(when ‚making door disappear, caution:

possible risk of crushing)

3. Door handle

Handle is vertical: appliance closed

Handle is horizontal: appliance is

open or in raised position

To open appliance: turn handle

through horizontal position

Extra function through to raised position

Emergency opening possible with

raised position on side of oven

Appliance supports

adjustable height

Flue with flow failsafe mechanism

optional feature with CONVOTHERM

OGB & OGS

Hand shower

continuously variable volumeUHJXlating

system. Always hang on the correct holder

7. Shut-off valve

Close when appliance is not in use

8. Exhaust air connection and low-

pressure failsafe device

. Infeed assist mechanism (floor

models)

10. Type label

with the following information: power

consumption, gas type, voltage, number

of phases, frequency and appliance type

and number

11. Side wall

to be opened for servicing purposes (by

qualified electrician only, deenergise first)

12. Door drip tray

,QWHJUDWHGVHOIHPSW\LQJ

13. Appliance drip tray (tabletop models)

Contact-free door contact switch

Oven light

Tabletop model

Floor model

1

2

3

4

6

7

8

9

10

11

15

12

Caution:

can become hot!

14

7

6

1

3

11

10

8

4

15

14

12

13

Oven stand:

Always set up

tabletop

appliances on an

oven stand or

work table

(minimum height

620 mm

)

.

2

EN

86

CONVOTHERM Combi Steamer

Operating elements and their functions

CONVOTHERM OEB, OES, OGB, OGS

CONVOTHERM ON/OFF (1)

• When CONVOTHERM is ready to

use:

– Self-diagnosis is carried out

– Oven light comes on

– Automatic filling and heating up

of steam generators (OEB and

OGB)

– Automatic rinsing of steam

generators can be set for when

date changes (OEB and OGB)

“Steam” cooking programme (2)

• Oven temperature is continuously

variable between 30°C and 120°C.

• The optimum oven climate is set

automatically depending on product

and volume.

“Superheated steam” cooking

programme (3)

• Oven temperature is continuously

variable between 100°C and

250°C.

• The optimum oven climate is set

automatically depending on product

and volume.

“Convection” cooking programme

(4)

• Oven temperature is continuously

variable between 30°C and 250°C.

“Regeneration” cooking programme

(5)

• Oven temperature is continuously

variable between 120°C and

160°C.

• The optimum oven climate is set

automatically depending on product

and volume.

STOP

START

Start/Stop (6)

• Start cooking programmes, cookery

ideas and recipes from the

Cookbook

• Stop:

– Stop the active cooking activity

– Sounding of buzzer confirms

interrupt of cooking activity.

– Exit Mr. C functions (escape)

Cookbook (7)

• Call up, exit cookbook

• A list of stored recipes appears in

the display

Mr. C (8)

• Set extra functions

• Setting up the CONVOTHERM

Write/Edit (9)

• Create, change, copy and delete

recipes

EN

87

CONVOTHERM Combi Steamer

Function and operating displays

• Light up when function or cooking

activity is active:

reduced power (10) (optional

feature for CONVOTHERM

OES)

Burner or electric heating on

reduced fan speed (12 )

(optional feature for

CONVOTHERM OES and

OGS)

Cooking mode (13)

Button lock (14)

Crisp&Tasty (demoisturising)

(15)

Programme protection (16) (for

CONVOTHERM OEB & OES)

Display (17)

• Display in normal mode:

Date, time, Oven temperature,

cooking time, core temperature

• Display in programming mode:

Clear text, memory numbers,

symbols

Ov

en temperature

(18

)

•

Set the nominal oven tem

peratu

r

e

•

Rea

d

off the actual o

r

nom

inal oven

temperature

Cooking time

(19

)

•

Set the coo

k

ing time from

1 min to

9 hrs 5

9

min

s

or contin

uou

s mode

(at 9:59 or 0:

01, relea

s

e

ro

cker

swit

ch an

d then turn ag

ain

to left or

right)

•

Rea

d

off the actual o

r

nom

inal

coo

k

in

g t

i

me

•

Call up

start time pre

-

sele

ct

•

Rea

d

off coo

k

ing time whi

c

h ha

s

alrea

d

y passed wh

en mea

s

uri

ng

c

o

re

te

mp

er

atu

r

e

Core temper

ature

(op

t

ion

a

l feature

on OES and OGS) (20)

•

Set the nominal co

re temp

eratu

r

e

•

Rea

d

off the actual o

r

nom

inal co

re

temperature

•

Rea

d

off the actual

core

temperature

durin

g co

oki

n

g time

mode

Paging/scrol

ling to left or

right

(21/22

)

•

(Page/

scroll

) one ste

p

forward

s

or

back in prog

ramming mo

d

e

6019002_00

D

Setting ro

ck

er s

w

i

t

c

h

(23

)

•

Oven

tempe

r

ature

•

Coo

k

in

g

time

•

C

o

re

te

mp

er

atu

r

e

•

Programme

name

•

Programme

number

•

Select Mr. C f

unctio

n

s a

nd

editing

function

s a

s

well a

s

re

cipe

s in

C

o

okbo

ok

Press

&

Go (s

y

m

bol) (24)

(option

a

l fea

t

ure on OES

& OGS)

•

S

t

art

sav

ed r

e

cip

e

s di

re

ct

ly

•

LED belo

w

b

u

tton lights u

p

whe

n

corre

s

p

ondin

g

reci

pe is

started

.

Hints

:

•

Magne

tic d

oor s

wit

ch

If y

ou op

en the o

v

en door du

ring

a progr

amme,

the magnetic doo

r sw

itch autom

atically

inter

rupts

the cooking pr

ogra

mme. T

he cooking time w

ill not

continue. After closing the oven door, the

CO

NVO

THERM

will automatically

continue the

cooking program

me. If

you

open t

he oven door

w

hen the buzzer

sounds at the en

d of a

progr

amme, it

will automatically

sw

itch off.

•

Ne

ver o

perate

c

ontrols

with shar

p objects

(e.g. knife).

EN

88

Practical hints for cooking

Steaming

With the “Steam” programme, you can boil, steam, blanch, poach and preserve.

Steaming at 100°C

You will experience the following

benefits:

• Your dishes will have a rich natural

colour, bite and intensive flavour

• Steaming is particularly good for

preserving vitamins, minerals and

secondary plant substances such as

colour and fibre.

• Flavours are not transferred if different

foods such as fish and vegetables are

steamed at the same time.

• Few flavourings, fat or salt are

required.

• You can work quickly since steam is

constantly available.

Please note:

• Particularly suitable containers for

steaming are punched GN containers

up to 65 mm deep. These ensure short

cooking times and prevent food

underneath in the GN container from

becoming flattened.

• Always break up lumps of ice in deep-

frozen food so that everything is

cooked through evenly.

• When steaming different kinds of food

at the same time, observe the cooking

times of each individual food item.

• When preserving, the cooking time

should be geared towards product

type, container size and

characteristics. Your CONVOTHERM

is suited to making semi-perishable

foods. Please observe the normal

processes for preserving.

Mr. C recommends:

• After steaming, rinse vegetables with

the hand shower, season and butter.

• To make vegetables in liquid, use the

stock. Steam the vegetables in

punched containers and simply allow

the stock to drain into unperforated

containers.

• Long-grain rice should be steamed in

covered containers. To cook, use 1½

parts cold water or cold stock to one

part rice. Prepare the rice approx. 20 -

30 minutes before filling the oven.

• Durum wheat pasta should be

steamed in covered containers. To

cook, use at least 5 parts cold water to

one part pasta.

• Dumplings should be steamed on

greased metal baking sheets. Uncover

immediately after cooking. For

extended output times, keep hot in a

water and starch solution.

• Potatoes should be sprinkled and

mixed with fine-grained salt directly

before steaming or soaked in salted

water for 15 minutes.

EN

89

Practical hints for cooking

Steaming at 30°C to 99°C

You will experience the following

benefits:

• You can prepare foods whilst

preserving all their goodness.

• Reduced loss of weight for meat and

sausage with optimum flavour, aroma

and colour.

• Burst skins and meat contents are

avoided when boiling or heating up

sausage.

• Optimum culinary results are achieved

for sensitive foodstuffs such as

terrines, galantines, flans, farce

dumplings, crème caramel and diet

dishes.

• Well suited to the use of vacuum

cooking following the sous-vide

process.

• When the oven temperature is set

below 100°C, the fan wheel starts up.

• Temperatures which are precise to the

degree ensure optimum preservation

of proteins, i.e. they will not leak from

the food.

Please note:

Bear in mind that cooking times will be

longer when steaming at 30°C - 99°C

compared with steaming at 100°C.

Mr. C recommends:

• Cook pastry products made of yeast or

bread dough or flaky pastry at a

temperature of 35°C.

• The grains will swell gently for

wholefood dishes such as cereals.

• Create trout en bleu by dousing the

trout in wine or vinegar.

• Ham and sausage can be boiled.

Steaming at 101°C to 120°C

You will experience the following

benefits:

• Steaming at temperatures above

100°C is mainly for sensitive foods

such as jacket potatoes, beetroot,

turnip, pulses and cabbage.

• Compared with steaming at 100°C,

cooking times are reduced by around

10 %.

Please note:

• When cooking small amounts of food,

select an oven temperature between

105°C and 110°C, or when the oven is

fully loaded, between 110°C and

120°C.

Mr. C recommends:

To gently regenerate food which has

already been divided into portions in GN

containers, use covered GN containers.

Caution:

Only insert containers within

the U-shaped bar. When

placing dishes on the runners,

containers may tip slantwise out of the

engaging frame or trolley.

EN

90

Practical hints for cooking

Superheated steam

Use the “Superheated steam” programme to roast large joints and bake.

You will experience the following

benefits:

• Superheated steam guarantees

optimum cooking conditions every

time, i.e. the oven climate, geared

towards the specific product and

volume being cooked, sets itself

automatically through the CLOSED

SYSTEM.

• Humidity values need not be set

manually.

• Food will not dry out.

• The flavour and aroma of dishes are

optimally preserved.

• Foods can be cooked very rapidly with

minimum loss of weight.

• Flavours are not transferred if different

foods are cooked at the same time.

• Baked items such as yeast and bread

doughs and puff pastry rise perfectly.

• The pores of large roasting items are

immediately closed by the steam,

making sautéing unnecessary.

• It is not necessary to pre-steam roast

dishes separately, since the

CONVOTHERM will automatically

introduce steam at the start of the

cooking process.

• If required, the interior of the oven can

be demoisturised (Crisp

&Tasty

function) to achieve juicy, crispy

products that are evenly browned all

over.

Please note:

• Before baking, pre-heat the

CONVOTHERM at least

10-15 minutes in advance at 20-30°C

above the baking temperature.

• Always pre-heat floor models with the

pre-heat bridge

• For deep-frozen products, always pre-

heat for at least 15 minutes at 250°C.

• The higher the oven temperature, the

more intensively is the food browned,

but also the greater the loss in weight.

• Browning of food begins at a

temperature of around 120°C.

• Generally speaking, the oven

temperature should be reduced by 10-

20% compared with traditional cooking

methods.

Mr. C recommends:

• Place the roasting items on grills. This

will allow the pores of the meat to be

closed all the way round. You will

achieve even results without having to

turn the meat over.

• Always place baking dishes or

casseroles on a grill. This will ensure

that food cooks more quickly and

evenly.

• To create sauces or sauce bases,

place a tray beneath the grill where the

joints are cooking. To this you should

add bones, mire poix (vegetable mix

for roasts) and flavourings and

gradually add water or stock.

EN

91

Practical hints for cooking

Convection

The “Convection” programme is suitable for all roasted, baked and grilled products as well as

for gratinating, all of which require no moisture.

Roasting and baking

You will experience the following

benefits:

• Up to 95% less fat required when

compared with standard cooking

methods.

• If necessary, the oven can be

demoisturised to create a crisp, crusty

dish which is evenly browned all over.

• For baking, demoisturising

(Crisp

&Tasty function) will create a fine

crust.

Please note:

• Pre-heat the CONVOTHERM for at

least 10-15 minutes prior to cooking at

a temperature of 20-30°C above the

cooking temperature.

• Always pre-heat floor models with the

pre-heat bridge.

• The higher the oven temperature, the

more intensively is the food browned,

but also the greater the loss in weight.

• When roasting, the oven temperature

is reduced by 10-20% when compared

with traditional methods.

Mr. C recommends:

To create breaded dishes, it is best to use

convenience products and fats which are

suited to combi steamer.

Cooking at low temperatures

(LT cooking)

(oven temperatures from 30°C to 100°C)

Dark types of meat are particularly suited to

low-temperature cooking.

You will experience the following

benefits:

• Joints are roasted so carefully that the

raw weight is retained almost in its

entirety.

• To prevent the surface of foods from

drying out, the fan will start up at oven

temperatures below 100°C.

• Low-temperature cooking can also be

used to prepare meals overnight.

• The meat becomes very tender and

juicy.

Please note:

• The oven temperature should be only

a few degrees higher than the final

core temperature.

• The higher the oven temperature, the

higher the loss of meat.

• This method of cooking creates no

crustiness.

Mr. C recommends:

You can keep prepared dishes warm for up

to two hours at an oven temperature of

80°C and with the fan operating, without the

surface drying out.

Caution:

Only insert containers within

the U-shaped bar. When

placing dishes on the runners,

containers may tip slantwise out of the

engaging frame or trolley.

EN

92

Practical hints for cooking

Regeneration

This programme allows you to regenerate prepared dishes on plates or platters in a short space

of time.

You will experience the following

benefits:

• When regenerating, you will always

have the optimum cooking conditions,

i.e. the oven climate, geared towards

the specific product and volume being

cooked, sets itself automatically

through the CLOSED SYSTEM.

• You can create dishes at quiet times

when not busy and arrange them on

plates or platters.

• Dishes do not require to be kept hot.

This means no loss of quality.

• Ready-prepared dishes will not dry out

during regeneration.

• Neither puddles of condensation nor

dry edges form on the plates.

• For banquets, you can regenerate

however many plates you need on

demand.

• The plated banquet trolley can be

easily loaded from any side.

Please note:

• Always pre-heat the CONVOTHERM.

• Always preheat floor models with the

pre-heat bridge.

• You will find pre-heat temperatures as

well as regenerating times and

temperatures in the table (on the

following page).

• After regenerating for the third time in

a fully-loaded oven, always pre-heat

again briefly, i.e. for a minute or two

(see table on following page).

• After pre-heating, only open the doors

of the CONVOTHERM once the fan

has stopped and then load prepared

plates or platters quickly. This will keep

warm air inside the CONVOTHERM.

• Large, compact foodstuffs such as

dumplings, roulades and casseroles

take longer to regenerate than items

such as meat slices, vegetable side

dishes, rice and quartered or diced

potatoes.

• Foodstuffs should be distributed evenly

over the plate in small pieces. Avoid

overlapping large surfaces and

arranging food to different heights.

• To achieve good quality, do not

interrupt the regeneration process.

• After regenerating, pour sauces on to

plates with a sauce dispenser.

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93

Practical hints for cooking

Mr. C recommends:

• Place fish and meat on a base so that

it is evenly regenerated and does not

stick to the plate.

• Meat should be roasted until it is rare if

it is to be cooked to medium after

regenerating.

• Vegetables, rice and pasta should be

buttered before regenerating.

• Slice compact foods such as

dumplings or whole fillets.

• When transporting some distance, use

a thermal cover. Before use, place the

thermal cover in the CONVOTHERM

to pre-warm it.

Caution: do not cover the air

outlets.

• For large banquets, work with several

plated banquet trolleys. Thermal cover

will allow you to keep plates warm for

up 20 minutes. During this time, you

can regenerate other batches. This

ensures that dishes can be served to

your guests hot and all at the same

time.

• Make up sauces which are to be

poured over slightly thicker, so that

they can absorb remaining moisture

from fish and vegetables.

• Store optimised culinary ideas for

standard dishes as recipes. This will

guarantee smooth efficiency for

banquets or à la carte cooking.

Guide values for pre-heat temperatures and regenerating times and

temperatures when oven is fully loaded

(Regenerating times and temperatures are dependent on the number of dishes to be

regenerated)

CONVOTHERM

OEB, OGB,

OES, OGB

Regenerating

grills

∅ 26 cm

Plate -

capacity up to

∅ 32 cm

Pre-heat

temperature

with

Superheated

steam

Pre-heat time Regenerating

temperature

Regenerating

time

6.10

- 20 180°C 10 min 125 – 135°C 4 – 8 min

6.20

30 - 180°C 10 min 125 – 135°C 4 – 8 min

10.10

- 32 180°C 10 min 125 – 135°C 4 – 8 min

10.20

50 - 250°C 20 min 135 – 140°C 6 – 10 min

12.20

60 74 250°C 20 min 135 – 140°C 6 – 10 min

20.10

- 61 250°C 20 min 135 – 140°C 6 – 10 min

20.20

100 122 250°C 20 min 135 – 140°C 6 – 10 min

Reheating

After regenerating for the third time, pre-heat again to the pre-heat

temperature.

When the pre-heat temperature is reached, you can start regenerating

again immediately.

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94

Practical hints for cooking

Measuring the core temperature

Measuring the core temperature is recommended when cooking slow roasts and when

regenerating food in GN containers.

You will experience the following benefits:

• Precise cooking can be achieved

regardless of the size and weight of

the joint. This guarantees you quality

results every time.

• There is no need to spend time and energy

keeping an eye on and checking the degree

of cooking of slow roasts.

• Meat loss is reduced by up to 50 %

compared with standard cooking

methods.

• The multi-point sensor takes

measurements at several points along

the sensor tip and automatically

recognises the coolest core

temperature it detects as the centre of

the joint of meat. The multi-point

sensor prevents incorrect readings and

makes handling easier.

• The CONVOTHERM PC-HACCP

software stores the core temperature

measurement for automatic compiling

and archiving of HACCP-related data.

You should therefore make use of this

software.

• Use the multi-point sensor for

documentation purposes (possible

temperature range between -5°C and

150°C).

Guide values for measuring core

temperature:

Beef / Veal / Fish

Food

Degree of

cooking

Core temp.

Fillet of beef

Roast Beef

Medium 55 - 58 °C

Braised Beef

Roulades

Rump steak

Well done

85 – 90°C

90 – 95°C

Saddle of veal Medium 57 – 62°C

Breast of veal

Shoulder of veal

Well done 75 – 80°C

Joint of veal Well done 76 – 78°C

Salmon slices Medium 63 – 65°C

Please note:

• The multi-point sensor should not be

used to remove food from the oven.

• Before use, cool down the multi-point

sensor with the hand shower.

• Insert the multi-point sensor through

the centre of the piece of meat.

• When the buzzer sounds for the end of

cooking, slow roasts should be

removed immediately from the

CONVOTHERM. This will prevent

overcooking.

• When selecting the final core

temperature, ensure that slow roasts

are able to recover by approx. 3°C

after being taken out of the

CONVOTHERM.

• The core temperature you select is

highly dependent upon the dining

preferences of your guests and the

demands this places on your kitchen.

Mr. C recommends:

You will find guide values for core

temperatures in the table.

Pork / Lamb / Poultry

Food

Degree of

cooking

Core temp.

Pork fillet

Neck of pork

Medium

65 – 68°C

74 – 77°C

Pork belly

Hock of pork

Well done 82 – 85°

Cured smoked

pork

Medium 65 – 68°C

Leg of lamb

Loin of lamb

Medium

58 – 62°C

52 – 56°C

Whole chicken

Breast of chicken

Leg of chicken

Well done

88 – 92°C

75 – 77°C

85 – 89°C

EN

95

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Convotherm OGS 20.10 Operating instructions

Convotherm OGS 20.10 Operating instructions

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