Installation and Operation Manual
Convection Oven
ELH 6-1 ELH 10-1
1
Dear Customer,
You have chosen an Eloma convection oven.
Thank you for your confidence.
These operation manual apply to Eloma’s convection oven ELH 6-1, ELH 10-1 electrical appliances.
Please read the installation and operating instructions in full before starting up the appliance and make
sure to pay particular attention to the safety information.
Check for any transport damage.
Should there any signs of transport damage, inform your dealer / freight forwarder immediately.
For information and tips please contact:
Eloma GmbH Innovative cooking and baking technology
82216 Maisach / Germany Otto-Hahn-Str. 10. Tel.: +49 (0) 8141 395-0 Fax: +49 (0) 8141 395-130
For our baking forum and user tips, visit our website at www.eloma.com.
User hotline: +49 (0) 35023 63887
Service
You can reach us practically around the clock, 7 days a week, 365 days a year:
Your service hotline: +49 (0) 35023 63888
For information on liability for material defects and warranty conditions, please consult our
general terms and conditions of business (T&C).
Eloma GmbH D-82216 Maisach
Appliance model:.............................
Appliance Nr.:..................................
Dealer: Installer:
Date:………………… Installed on:……………….
2
Operation Manual
Convection Oven ELH 6-1, ELH 10-1
Table of contents:
1. Safety information .......................................................................................................... 4
2. Control panel and description of control elements ........................................................ 7
2.1 Control panel 6-1 and 10-1 .................................................................................. 7
2.2 Functional description of control elements .......................................................... 8
2.3 Option : Humidification ......................................................................................... 8
2.4 Option : Fat filter .................................................................................................. 8
2.5 Option : Core temperature control ..................................................................... 9
3. Starting the convection oven .......................................................................................... 10
3.1 Setting of operating data ...................................................................................... 10
3.2 Preheating ............................................................................................................ 10
3.3 End of operation................................................................................................... 10
3.4 Important notes .................................................................................................... 10
4. Cleaning and maintenance ............................................................................................ 11
4.1 Cleaning cooking chamber .................................................................................. 11
How to treat new sheet steel baking trays ..................................................................... 13
5. Valuable information ...................................................................................................... 13
5.1 Trouble Shooting ................................................................................................. 13
5.2 Accessories - Optional Extras ........................................................................... 14
6. Practical use ................................................................................................................... 15
6.1 Roasting ............................................................................................................... 15
6.2 Roasting/frying small pieces ................................................................................ 15
6.3 Baking .................................................................................................................. 15
6.4 Gratinating ........................................................................................................... 15
6.5 Thawing ............................................................................................................... 15
6.6 Regenerating/rethermalizing ............................................................................... 15
6.7 Products, preparation and helpful hints ............................................................... 16
7. EC Declaration of Conformity electro appliance ............................................................ 19
Article No. 900475 Vers 1.5 5/2013
Legend : LED = Pilot lamp
3
Pictograms/symbols used
Danger! Warning! Caution
Indicates a situation presenting an
immediate danger, which, if
Indicates a potentially dangerous
situation, which, if
Indicates a potentially dangerous
situation, which, if
if not avoided, will result in
serious injury or death.
not avoided, could result in
serious injury.
not avoided, could result in minor or
moderate injury.
Caustic substances
Caution: Risk of burns
Caution: Hot steam
Caution: Hot liquid
Warning: Dangerous electrical voltage
Do not dispose the Backmaster domestic waste
4
1. Safety information
- Installing the appliance incorrectly, making incorrect settings on it or modifying
it can lead to damage, injury or even death.
- Read the installation and operating instructions for the baking oven through carefully
before starting it up.
Use for intended purpose
- The appliance shall only be used for its intended purpose, namely the professional preparation of food.
- The Eloma baking ovens are designed for use in commercial environments.
Method of operation
- This convection oven works with hot air, which is circulating in the oven cavity, hence passing
over the food at high speed, thus guaranteeing an intensive uniform food preparation.
- In appliances equipped with a humidifying system, water is injected into the oven cavity and vaporised. This
hot steam prevents food products from becoming dry and reduces the weight loss.
- The device has switches for illumination and the input of time and temperature.
- Keep this manual in a place where it can be accessed by all users of the appliance at any time.
The convection oven must only be operated
- By trained staff
- For its intended purpose as outlined in the operating instructions, and whilst in perfect working order.
- To prevent the risk of accidents or damage to the appliance, it is essential that operating staff are given
training and health and safety briefings on a regular basis.
- If the machine is set up outside, it must be ensured that it is adequately protected from rain, thunder
storms and lightening. It must be set up on a solid foundation to ensure stability.
It must also be ensured that the machine is only accessible for qualified personnel.
The appliance must not be operated
- By children or persons with impaired physical, sensory or mental abilities, or by persons who do not
have the requisite experience and/or knowledge, unless they are being supervised by a person who is
responsible for their safety or are receiving instructions in how to use the appliance from this person.
- At an ambient temperature of < +4°C
- In toxic atmospheres or atmospheres where there is a risk of explosion
- With food containing highly flammable ingredients (e.g. alcohol)
- Only authorised customer service personnel may open the side wall and carry out
repairs and maintenance work.
5
Risk of injury
Installation
- Please refer to the installation instructions for precise information on how to install the appliance.
- Only authorised customer service personnel may install appliances, put them into operation and
perform maintenance work on them.
Risk of burns!
- Care must be taken when opening the baking chamber door, as hot air and steam could escape.
Risk of burns!
- The functional surfaces of the appliance become hot during operation.
- When the door opens automatically at the end of the baking time, there is a risk of personnel
sustaining burns.
Appliance defects
- If the glass part of the door is damaged, the appliance must not be started up.
Contact customer service.
- If malfunctions occur, disconnect the appliance from the mains and close the water shut-off valve.
Contact customer service.
Cleaning
- Do not spray water into the hot baking chamber.
- Under no circumstances must water jets, steam cleaners or high-pressure cleaners be used
on the exterior of the appliance.
- Only use Eloma Multi-Clean special cleaning agents.
- Eloma GmbH accepts no liability for damage caused by using non-Eloma cleaning agents or rinse
agents; use of such agents will also invalidate any warranty claims.
- Please observe the instructions for use provided with the cleaning agent and rinse agent.
- Wear appropriate protective gear when carrying out manual cleaning work (gloves, protective goggles).
Notes on maintenance
- To keep the appliance in perfect working order, an authorised service partner should carry out
maintenance work on it at least once a year.
- We recommend that you agree a maintenance contract for this purpose.
- If the appliance is not going to be used for a prolonged period, turn it off, disconnect it from the
mains and close the water tap.
6
Before turning on
- Before closing the oven door make sure that the pans and grids inside are securely in place
to avoid damages to the door glass.
- Lock the air baffle in place. Never reach behind the air baffle during operation and never attempt to
stop fans manually.
- Lock the rack or mobile tray rack in place correctly.
- When opening and closing the door take care to leave enough space for yourself and other people
to avoid possible injuries.
Risk of burns Loading/unloading
- Depending on the selected cooking temperature, the food containers, grids, rack trolley and inside of
the door in particular may reach high temperatures. It is recommended that you wear protective
gloves.
- The temperature of the glass part of the door and the casing may reach more than 60°C at some
points during operation.
- Containers with hot liquid foodstuffs must be covered during transportation to prevent the liquid from
spilling over the sides.
- Maximum permissible loading weight:
ELH 6-1 30 kg (max. 15 kg per tray)
ELH 10-1 50 kg (max. 15 kg per tray)
Fixing the rack in place (tabletop appliances)
- Hanging in place: Push the rack up and hang it in place.
- Take care not to bend the tracks when doing this, as this will stop grids, trays and containers from
being held securely in place.
Working with mobile tray racks and trolleys
- Do not stack rack trolleys so that they are top-heavy → risk of tipping.
- Always make sure that the container locking device is closed.
- Push in the mobile tray rack as far as it will go and apply its brakes.
- To pull it out, use the handle supplied. Remove the handle during cooking.
- Empty the collecting tray at the bottom of the mobile tray rack on a regular basis; otherwise, water
spilling over the sides will create a risk of slipping.
- When transporting racks using the rack transportation trolley, make sure the rack engages in the
transportation locking device.
- During transportation over a sloping or bumpy surface, the trolley/trolley system, banquet trolley
system or rack transportation trolley may tilt.
Working with banquet systems (option for tabletop appliances)
- Remove the rack. Attach the push-in track to the base of the appliance.
- Push in the rack/trolley system.
Working with core temperature sensors
- Core temperature sensors can become hot! Wear protective gloves.
- Take care not to prick yourself or anyone else with the point of the sensor.
- Before piercing, check the sensor for soiling to prevent cross-contamination between products.
- Do not leave the sensor hanging out of the cooking chamber. It is a sensitive measuring instrument,
so always hang it up in the place provided for it.
- Remove the sensor from the food before taking the batch out.
7
2. Control panel and description of control elements
2.1 Control panel 6-1 and 10-1
Touch key Air flap
Selector switch
Illumination oven cavity
Hot air operation with illumination
Hot air operation without illumination
Time setting
Temperature range from 0 to 120 minutes or
for continuous operation.
Temperature setting
Temperature range 50 to 250°C / 120 – 480 ° F
8
2.2 Functional description of control elements
Touch key Air flap
In normal operation the air flap should be kept closed, it
is only to be opened if excessive humidity develops
inside the oven cavity.
Push this key = air flap OPEN; key is lit.
Selector switch
Illumination oven cavity
Hot air operation with illumination
Hot air operation without illumination
As soon as the unit is switched on, the LED in the
selected function and the LEDs in time and temperature
symbols are lit.
Time setting
0 to 120 minutes or
=
Continuous operation
To set the exact time, over-turn the knob a little
clockwise and set it back to the desired cooking time.
LED is lit.
When the set time has run down, there is a sound signal
and the oven switches off automatically.
Temperature setting
50 – 250°C / 120 – 480° F
Green LED is lit.
As long as the heating is on, the yellow pilot lamp is lit.
2.3 Option : Humidification
Manual humidification
Manual operation
As long as this touch key is pressed, water is injected
into the cooking chamber.
2.4 Option : Fat filter
In case your oven is equipped with a fat filter, it should always be used.
Exception: Bakery products
9
2.5 Option : Core temperature control
The core temperature control serves for exact control of the product center temperature.
Such control being especially important for large joints.
The advantage : Thanks to this function it is possible to pre-select the desired product center
temperature, thus determining the end of the roasting process.
The core temperature probe is fixed in a clip on the left-hand side inside the oven cavity.
Once the desired product core temperature is reached, there is a sound signal and the oven switches
off automatically..
How to operate the core temperature control ?
Display : Actual temperature
Display : Nominal temperature
Use setting keys to enter nominal
temperature
Sound signal: Decide ON – OFF
Start core temperature control
Decide on function core temperature
control ON / OFF
Red LED's in the two display fields indicate stand-by, once the unit is
connected.
Punch the probe into the middle of the product, close the door.
Push ON / OFF key to activate core temperature control. right display
indicates actual core temperature.
Use the setting keys to enter the nominal core temperature. The nominal
core temperature has to be set at least 1 ° C ( 34° F) higher than the
displayed actual core temperature , otherwise the control does not respond.
Press this key if a sound signal is desired as soon as the product is ready,
red LED is lit.
Now turn selector switch to position 2 or 3 (hot air operation with or without
illumination), set the time to continuous operation = and set the desired
temperature for the oven cavity.
Press this key to start a program with core temperature control, LED is lit.
Once the selected nominal core temperature is reached, automatic switch off
and sound signal – if set, the pilot lamp extinguishes.
Press this key to stop the buzzer.
Press key ON / OFF to switch off core temperature control function.
In case a trouble occurs on the display, just press START key and the
unit is again ready for service, if not, see point 5.1
10
3. Starting the convection oven
3.1 Setting of operating data
If necessary preheat the oven – see § 4.1
Set Selector switch to hot air operation with or without
illumination. LED is lit
Set the time.
Set the temperature
Charge the oven
Program runs down.
Program end is announced by a sound signal.
3.2 Preheating
In order to avoid a sudden decrease of temperature when charging the oven, it is
recommended to select a preheating temperature which exceeds the actually required
working temperature by about 10 %.
Set selector switch to "hot air " with or without illumination
Set time to continuous operation
Set preheating temperature
Close the door to start.
3.3 End of operation
Set selector switch to -0-
In case of longer interruptions, disconnect it from the mains.
Provided the appliance is equipped with the optional extra “humidification”,
Close water tap
3.4 Important notes
Door
If you open the door, the hot air fan stops automatically. For closing, just slam it gently.
Attention: Hot air is escaping.
Air flap
The air flap serves for ventilation and steam exhaust from the oven cavity. In normal operation the air
flap should be closed, it is only to be opened, if excessive smoke develops inside the oven or if the
moisture content is too high.
Drip tray
The drip tray is located underneath the oven. It has to emptied and
cleaned regularly to avoid overflowing.
In case you wish to collect the dropping fat to preserve it (recommended for the
preparation of fine gravy), just put a gastronorm pan underneath the lowest grid.
11
4. Cleaning and maintenance
Regular cleaning of your appliance is of utmost importance.
Only Eloma recommended cleaner may be used.
Please observe the manufacturer's operating instructions.
Door seal care:
A door seal is subject to wear.
Proper care of the door seal will extend its life span.
− Grease and caustic cleaning agents attack and weaken the structure of the door seal
and thereby accelerate the rate of wear.
− Chicken and pork grease are very aggressive. Please observe the following care instructions:
− Manually clean the door seal daily with a mild grease solvent.
− Use fresh water to remove any remaining cleaning agent.
− Inspect the door seal regularly for damage.
− Replace damaged door seals to prevent steam/air from escaping.
− The door seal of appliances with autoclean cleaning systems must also be cleaned by hand.
− Grease and cleaner residue often collect on the outer side of the door seal. If these are not
removed, the integrity of the seal will be compromised.
− Only use original Eloma cleaning products when cleaning.
4.1 Cleaning cooking chamber
Cool the oven down to about 50 - 60°C / 120 – 140° F: Leave all grids, trays,
pans etc. in the oven and spray the special cleaner onto everything including
shelf runners and interior wall.
Leave the cleaner inside the oven for about 15 minutes to react.
Switch off and rinse the cooking chamber thoroughly with water.
Remove the drain sieve and rinse it .
Dry the inside and then leave the door open by small gap, so that the cooking
chamber is well ventilated.
Do not use sharp tools on the door gaskets.
Be careful not to damage the thermostat sensor.
Cleaning of glass panel:
− Clean only with a soft cloth. Never use scouring agents.
Cleaning of door glasses:
− The door is made of two parts. The inner glass can be opened for
cleaning. Clean only with a soft cloth. Never use scouring agents.
Cleaning of outer surfaces:
Use fat/grease dissolving cleaning agents or special stainless steel cleaners.
Cleaning of outer surfaces:
Use fat/grease dissolving cleaning agents or special stainless steel cleaners.
Do not use high pressure sprayers or steam purifiers on the outer surfaces.
Pressure sprayers or steam purifiers may damage the appliance or lead to water becoming in contact with
electrical parts.
Danger – personal injury caused by an electric shock. Do not spray into a hot oven cavity.
After the end of the cleaning, and if the unit is not in use open the door
to allow adequate ventilation of the cooking chamber.
12
Cleaning of drip gutter and tray : ( models 6-11 and 10-11 only)
Drip gutter under the appliance: Clean it regularly, including the drain opening.
Drip tray on the door: Remove it to the front for regular cleaning by pressing the two clips
underneath down.
Cleaning the fat filter
Clean fat filter daily and separately to the cooking chamber cleaning.
If the fat filter is very much dirty, clean it in a dish washer.
We recommend to wok with two filters. Rinse filter thoroughly.
Cleaning the cooking chamber behind the air conducting sheet :
Clean once a week or according to contamination.
Switch off the appliance and allow to cool down.
Remove fat filter
Remove shelf - supports (hang-in rack) models 6-1 and 10-1
Swing out air conducting sheet.
Clean area - now accessible - thoroughly
After cleaning replace all parts removed in reverse order.
It is not allowed to operate the oven without air conducting sheet !
Cleaning the air intake filter
The air intake filter for unit 6-1, 10-1 is laterally in the control panel and must be cleaned
every two months.
The air intake filter can be cleaned in the wash basin or in the dishwasher.
The air intake filter must be dry when used again.
Air conducting
sheet
Hang-in rack
Door inside
Fastening clips
Convection Oven 6-11, 10-11
13
How to treat new sheet steel baking trays
Prior to first use, the following treatment of new sheet steel baking trays is indispensable:
1. Rinse trays with hot water
2. Dry them inside the oven at moderate temperature (approx. 130° C / 260° F) for about one hour .
3. Use normal cooking oil and grease the trays generously on all sides and replace them into
the oven for another hour at approx. 130° C / 260° F.
The oil film dries and acts as a sort of glazing preventing any formation of rust. .
4. Do not ever use sheet steel trays when you want to use humidification i. e injection of water.
Under no circumstances clean sheet steel trays with metal scrapers.
5. Valuable information
5.1 Trouble Shooting
If your convection oven should not work properly, try to remedy with help of the following list.
If you cannot help yourself : Switch off and disconnect from the mains.
Call the after-sales-service and please inform type and serial number of the oven.
You find them on the type plate.
Failure Possible Cause Remedy
The oven does not
switch on when you
turn the selector switch.
Mains switched off Switch on
Mains fuse has tripped Switch on mains fuse
Heating capacity is
insufficient, the fan
does not start
One fuse has tripped
Check all fuses and switch on
mains fuse again.
Steam escapes from
door
Door gasket exhausted, not
enough contact pressure to
the oven or defect.
Call the after-sales service
Malfunction of core temperature control
In case the core temperature probe is too hot when starting to use this function the right field of the
display, actual probe temperature, indicates in red
As soon as the probe temperature is down to under 99°C / 210° F, the right field displays the actual
temperature.
Provided the actual temperature display continues indicating
in red, the core temperature
probe is defective. Call the after-sales service.
Please inform type and serial number of the oven. Both are printed on the type plate.
14
5.2 Accessories - Optional Extras
Support stand Open, with 10 shelf supports
height: 850 or 570 mm
ELH 6-1 / 10-1
Trolley ELH 10-1 with mobile roll-in rack
Fat filter ELH 6-1, 10-1 Our recommendation : Take an additional filter
Special cleaner MULTI CLEAN
Special / fat dissolving
1 l spray-pistol bottle
10 l refill bin
ELH 10-1
Hanging oven rack for
“Bejing Duck”
Grids GN 1/1, Chromium plated or stainless steel
Baking Trays GN 1/1 , 20 mm deep
enamelled, stainless and black sheet steel or
perforated aluminium or aluminium silicone coated
Pans
GN 1/1,
Enamelled or stainless steel, closed or perforated
different depths
15
6. Practical use
General :
By all means pre-heat the convection oven so that the pores may close quickly after charging, thus
keeping the inside of the product juicy and tender.
6.1 Roasting
Big roasts, poultry and game
The roasting temperature should not be too high (approx. 150-180°C / 300 – 360° F).
Use grids or trays.
In addition we recommend to insert a pan, 65 mm deep underneath to collect dripping fat which can be
used as stock to prepare fine gravy.
In case of rather dry meat, brush roasts with fat.
Place roasts well apart, otherwise they will not brown at points of contact.
6.2 Roasting/frying small pieces
Steaks, cutlets, escalopes etc.
Roast on grids except for products made of minced meat, those should be fried on trays.
All meat and fish pieces, especially breaded/coated ones, should be brushed with melted butter or oil,
so that they can brown evenly.
For coating products use whatever bread crumbs/coating you like. Add a little mild paprika to the
mixture to make the pieces look appetisingly brown.
Small poultry can be used fresh or deep frozen. Dry poultry carefully, season, brush with fat and
place on grids.
6.3 Baking
Baked products in moulds or on trays, such as pastry, fancy biscuits, rolls/buns
and bread.
Do not forget to preheat the oven !
Set the temperature approximately 10% lower than for traditional ovens.
The lower the temperature, the more uniform is the baking result.
Use the fat filter even when baking, with the exception of big trays, big cakes and bread loaves.
Place moulds and flan rings on grids and make sure to have sufficient clearance for hot air circulation.
6.4 Gratinating
Hot circulating air is also used for gratinating soups, toasts, meat, fish and vegetables.
Place the products on trays so that the heat comes mainly on the surface.
6.5 Thawing
Deep frozen and ready cooked products in aluminium containers
Please observe the manufacturer's instructions.
The best temperature is about 140°C / 285° F, such temperatures destroy bacteria, the food is thawed
uniformly and subsequently sufficiently heated ready to be served.
6.6 Regenerating/rethermalizing
Large quantities , plates, dishes etc.
Regenerating/rethermalizing means re-heating of ready-made foodstuff.
16
6.7 Products, preparation and helpful hints
Product Special hints Temperature
°C ° F
Time
minutes
Suitable GN
containers
Roasts
Roast beef
Season and brush
with oil, place well apart 160 320 120
GN 65 mm
Pan
Roast pork
Season and brush
with oil, place well apart 160 320 90
GN 65 mm
Pan
Beef roulades
Brush with oil, start
roasting in a pan, add
some clear soup
180 360 60 GN 40 mm
Pan
Smoked rib
"Kassler"
Slightly smoked
without bones
140 280 45
GN 65 mm
Pan
Roast leg of lamb Season generously 160 320 40-120
GN 65 mm
Pan
Knuckle of pork, raw
Season generously
Cut the rind
180 360 90-120
GN 65 mm
Pan
Meat loaf
minced meat
Grease trays or use
moulds (a 2 kg)
180 360 60-70
GN 40 mm
Pan or grid
Meat loaf
In aluminium moulds
( about 3 kg)
140 280 90-110 Grid
Goose
Season, stuff if you like,
do not add fat, add
some water
180 360 120-150 GN 65 mm
Pan
Turkey
Season, stuff if you like,
add some water
170 340 120-150
GN 65 mm
Pan
Chicken
1000 g
Dry well, season and
brush with oil
180 360 30-40 Grid
17
Product Special hints Temperature
°C ° F
Time
minutes
Suitable GN
containers
Roasting small pieces
Fillet steaks
Season and brush with
oil, preheat the oven !!
250 480 10 Grid
Rump steaks Season, brush with oil
120-170 °C
250-340 °F
acc. to
thickness
Grid
Escalopes
Nature: season, brush
with oil.
breaded: add some
paprika, or use special
mixture and special fat
220 430 10 Grid
Leg of venison
Season, cover with
lard, if you like
170 340 30-40 Grid
Meat balls,
Hamburgers
Brush with oil, grease
the grid
200-220 °C
390-430 °F
15-20 Grid
Fried sausages
Coarse filling, raw,
brush with oil
180 360 8-10 Grid
Fried fish(fresh)
Fillets
Season, brush with oil
or cover with bread
crumbs, grease tray
220 430 10-15
GN 20 mm
Tray
Fried trouts
Season, brush with oil
grease the tray
220 430 15-18
GN 20 mm
Tray
Chicken legs
Dry, season generous-
ly and brush with oil
180-220 °C
360-430 °F
18-20 Grid
Gratinating
Toasts
Cover with whatever you
like, salad, meat, fish
230 450 3-5
Grid / tray
GN 20 mm
Ragout fin
Give sauce hollandaise
on top of the
warm ragout
250 480 5 Grid / tray
GN 20 mm
Side dishes
Baked potatoes
Uniformly sized potatoes
wrapped in alu-foil,
place well apart
180 360 4-50 Grid
Fried potatoes
Cut boiled potatoes,
season, add butter
do not fill pans too high
max.3 cm
220 430 10-12 GN 40 mm
Pan
18
Product Special hints Temperature
°C ° F
Time
minutes
Suitable GN
containers
Bakery products
Cakes Use moulds 165-175 °C
330-350 °F
50-60
Capacity per
load acc. to
type and/or
size of
moulds
The fat filter
should
always be
used, but
make sure to
use a clean
filter.
Exception :
Big cakes
and bread
loaves
Sponge cake
Spray uniformly on tray
or use flan ring
165-175 °C
330-350 "F
10-20
25-30
Yeast dough cakes
Apple strudel
Spray on tray
or use moulds
165-175 °C
330-350 ° F
10-20
60-75
Fancy biscuits
Fan bases
160-180 °C
320-360 °F
8-10
10-15
Choux pastry
180 360 20
Puff pastry, pies,
Fleurons
Manual humidification
before baking
200 390 15-20
Rolls/buns
Manual humidification
before baking
200 390 20-25
Brezeln Observe manufactu-
rer's instructions
165-185 °C
330-365 °F
15-18
Regenerating /Rethermalising
Thawed dishes/
plates etc
Observe manufac-
turer's instructions
130 270 3-7 Grid
Ready cooked meals
Arrange on plates
without sauce
130 270 3-7 Grid
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