Combi steamer Read instructions before use

Convotherm 4 table-top units

User manual CE - Original, ENG - GBR

Your meal. Our mission.

Table of Contents

Table of Contents

1 General information 5
1.1 EC Declaration of Conformity for electric appliances 6
1.2 EC Declaration of Conformity for gas appliances 8
1.3 Environmental protection 10
1.4 Identifying your combi steamer 11
1.5 Structure of customer documentation 12
1.6 Essential reading relating to safety 13
1.7 About this user manual 14

2 Design and function 16

2.1 The functions of the combi steamer 17
2.2 Design and function of the combi steamer 19
2.3 Layout and function of the operating panel 22

3 For your safety 23

3.1 Basic safety code 24
3.2 Intended use of your combi steamer 25
3.3 Warning signs on the combi steamer 26
3.4 Summary of hazards 28
3.5 Hazards and safety precautions during operation 30
3.6 Hazards and safety precautions during cleaning 36
3.7 Hazards and safety precautions during servicing 40
3.8 Safety devices 41
3.9 Requirements to be met by personnel, working positions 43
3.10 Personal protective equipment 44

4 Cooking procedures 46
4.1 Basic principles for loading the combi steamer 47
4.1.1 Placing the cooking containers in appliances of size X.10 48
4.1.2 Placing the cooking containers in appliances of size X.20 49
4.1.3 Loading capacity for the combi steamer 50
4.2 Operating principles and instructions for cooking 52
4.2.1 Working safely with the appliance 53
4.2.2 Turning the combi steamer on and off 56
4.2.3 How to cook 57
4.2.4 How to smoke 59
4.3 Instructions for handling the appliance for cooking 63
4.3.1 Working safely with the appliance 64
4.3.2 Opening and closing the appliance door safely 66
4.3.3 Loading and removing food 67
4.3.4 Placing food in the mobile shelf rack 69
4.3.5 Removing food from the mobile shelf rack 71
4.3.6 Fitting the roll-in frame for the mobile shelf rack 73
4.3.7 Taking food in and out using the transport trolley 75
4.3.8 Putting away and retrieving the core temperature probe 80
4.3.9 Using a USB stick 81
4.3.10 Inserting and removing racks 82
4.3.11 Filling, inserting and removing the smoker drawer 85

5 Cleaning procedures 88
5.1 Basic principles for cleaning the combi steamer 89

User manual 3
Table of Contents

5.1.1 Cleaning methods 90

5.1.2 Cleaning instructions 92
5.1.3 Cleaning agents 94
5.1.4 Preparing the cleaning agents 96
5.2 Operating principles and instructions for cleaning 97
5.2.1 Safe working when cleaning 98
5.2.2 How to perform fully automatic cleaning of the cooking chamber using connected 100
cannisters
5.2.3 How to perform fully automatic oven cleaning using single-measure dispensing 102
5.2.4 How to perform semi-automatic cleaning of the cooking chamber for table-top 104
models fitted with rack
5.2.5 How to perform semi-automatic cleaning of the cooking chamber for table-top 106
models fitted with mobile shelf rack
5.2.6 How to clean the cooking chamber without using cleaning agents 109
5.2.7 How to clean the double glass door 110
5.2.8 How to clean the cooking chamber behind the suction panel 111
5.2.9 How to perform intensive cleaning of the hygienic plug-in gasket 113
5.3 Instructions for handling the appliance for cleaning 114
5.3.1 Working safely with the appliance 115
5.3.2 Replacing the rinse-aid canister 116
5.3.3 Replacing the cleaning-agent canister 118
5.3.4 Adding cleaning agent from single-measure dispensing bottles to the cooking 120
chamber
5.3.5 Releasing and securing the suction panel 122
5.3.6 Removing and fitting the hygienic plug-in gasket 124
5.3.7 Releasing and securing the interior glass door. 125

6 Servicing procedures 126

6.1 Basic principles for servicing 127
6.1.1 Warranty information and contacting customer service 128
6.1.2 Servicing schedule 129
6.2 Troubleshooting 130
6.2.1 Troubleshooting - Error codes 131
6.2.2 Emergency mode 132
6.2.3 Rectifying faults - problems in operation 134
6.3 Servicing tasks 136
6.3.1 Safe working when servicing the appliance 137
6.3.2 Replacing the hygienic plug-in gasket 138
6.3.3 Replacing the halogen lamp for the oven light 139

User manual 4
1 General information

1 General information
Purpose of this chapter

This chapter shows you how to identify your combi steamer and provides guidance on using this man‐
ual.

Contents

This chapter contains the following topics:

Page
EC Declaration of Conformity for electric appliances 6
EC Declaration of Conformity for gas appliances 8
Environmental protection 10
Identifying your combi steamer 11
Structure of customer documentation 12
Essential reading relating to safety 13
About this user manual 14

User manual 5
1 General information

1.1 EC Declaration of Conformity for electric appliances

Manufacturer

Convotherm Elektrogeräte GmbH, Ovens & Advanced Cooking EMEA, Manitowoc Foodservice, Tal‐
straße 35, 82436 Eglfing, Germany

Validity of Declaration of Conformity

This Declaration of Conformity applies to the following electrical appliance models:

C4 6.10 ES C4 6.20 ES C4 10.10 ES C4 10.20 ES

C4 6.10 EB C4 6.20 EB C4 10.10 EB C4 10.20 EB

Valid range for serial numbers

Conformity applies to the following range of serial numbers in conjunction with the part-number revi‐
sion ID and the combi steamer model:
Serial number:
X#11410####, X#11411####, X#11412####, X#21410####, X#21411####, X#21412####,
X#31410####, X#31411####, X#31412####, X#41410####, X#41411####, X#41412####
Part-number revision ID
#########1####, #########2####

Declaration of Conformity with directives

The manufacturer declares that the combi steamer specified above complies with the following direc‐
tives:
2006/42/EC (Machinery Directive)
2004/108/EC (EMC Directive)
2011/65/EU (RoHS Directive)
The safety objectives of European Directive 2006/95/EC (Low Voltage Directive) have been met in ac‐
cordance with Annex I, Section 1.5.1 of the Machinery Directive.

Compliance of electrical appliances with standards

The electrical appliances comply with the requirements in the following European standards:
DIN EN 60335-2-42: 2012
EN 55014-1: 2006 + A1: 2009 + A2: 2011
EN 61000-3-11: 2000
EN 61000-3-12: 2011
EN 62233: 2008
EN 55014-2: 1997 + A1: 2001 + A2: 2008

Authorized body for documentation

The following body is authorized to compile the technical documentation in accordance with Annex II A
Section 2 of Directive 2006/42/EC: Convotherm Elektrogeräte GmbH, Ovens & Advanced Cooking
EMEA, Manitowoc Foodservice, Talstraße 35, 82436 Eglfing, Germany

User manual 6
1 General information

Eglfing, 01.10.2014

Dr. Martin Behle pp Lutz Isenhardt pp Gisela Rosenkranz

Vice President & General Manager Technical Director ETC - EMEA Manager Technical Documentation
Ovens & Advanced Cooking - EMEA

User manual 7
1 General information

1.2 EC Declaration of Conformity for gas appliances

Manufacturer

Convotherm Elektrogeräte GmbH, Ovens & Advanced Cooking EMEA, Manitowoc Foodservice, Tal‐
straße 35, 82436 Eglfing, Germany

Validity of Declaration of Conformity

This Declaration of Conformity applies to the following types of gas appliances:

C4 6.10 GS C4 6.20 GS C4 10.10 GS C4 10.20 GS

C4 6.10 GB C4 6.20 GB C4 10.10 GB C4 10.20 GB

Valid range for serial numbers

Conformity applies to the following range of serial numbers in conjunction with the part-number revi‐
sion ID and the combi steamer model:
Serial number:
Y#11410####, Y#11411####, Y#11412####, Y#21410####, Y#21411####, Y#21412####,
Y#31410####, Y#31411####, Y#31412####, Y#41410####, Y#41411####, Y#41412####
Part-number revision ID
#########1####, #########2####

Declaration of Conformity with directives

The manufacturer declares that the combi steamer specified above complies with the following direc‐
tives:
2006/42/EC (Machinery Directive)
2004/108/EC (EMC Directive)
2011/65/EU (RoHS Directive)
The safety objectives of European Directive 2006/95/EC (Low Voltage Directive) have been met in ac‐
cordance with Annex I, Section 1.5.1 of the Machinery Directive.

Compliance of gas appliances with standards:

The gas appliances comply with the requirements in the following European standards:
EN 203-1: 2014
EN 203-2-2: 2006
EN 203-3
EN 60335-2-102:2006 + A1:2010
EN 60335-1: 2012
EN 55014-1/A2:2011
EN 55014-2:1997 + A1:2001 + A2:2008
EN 61000-3-2/A2:2009
EN61000-3-3:2008
EN 62233:2008

Type examinations carried out

Notified body for gas testing and electrical safety:

GASTECC Kiwa, P.O. Box 137, 7300 AC Apeldoorn, The Netherlands
Report no.: 140602245

User manual 8
1 General information

Authorized body for documentation

The following body is authorized to compile the technical documentation in accordance with Annex II A
Section 2 of Directive 2006/42/EC: Convotherm Elektrogeräte GmbH, Ovens & Advanced Cooking
EMEA, Manitowoc Foodservice, Talstraße 35, 82436 Eglfing, Germany

Eglfing, 10.11.2014

Dr. Martin Behle pp Lutz Isenhardt pp Gisela Rosenkranz

Vice President & General Manager Technical Director ETC - EMEA Manager Technical Documentation
Ovens & Advanced Cooking - EMEA

User manual 9
1 General information

1.3 Environmental protection

Statement of principles

Our customers' expectations, the legal regulations and standards and our company's own reputation
set the quality and service for all our products.
We have an environmental management policy that not only ensures compliance with all environmen‐
tal regulations and laws, but also commits us to continuous improvement of our green credentials.
We have developed a quality and environmental-management system in order to guarantee the con‐
tinued manufacture of high-quality products, and to be sure of meeting our environmental targets.
This system satisfies the requirements of ISO 9001:2008 and ISO 14001:2004.

Environmental protection procedures

We observe the following procedures:

Use of residue-free compostable wadding materials
Use of RoHS-compliant products
REACH chemical law
Recommendation and use of bio-degradable cleaning agents
Recycling of electronic waste
Environmentally friendly disposal of old appliances via the manufacturer

Join us in our commitment to protect the environment.

User manual 10
1 General information

1.4 Identifying your combi steamer

Position of type plate

The type plate is located on the left-hand side of the combi steamer.

Layout and structure of the type plate

Electrical unit Gas appliance Name

1 Name of appliance
Combi Steamer
2 Trade name
Element Meaning
C4 Convotherm 4 appli‐
ance series
eT easyTouch controls
eD easyDial controls
numbers Appliance size
xx.yy
EB Electrical unit with
boiler
ES Electrical unit with wa‐
ter injection
GB Gas appliance with
boiler
GS Gas appliance with
water injection
3 Part number
4 Serial number
Element Meaning
Heating Electric appliance
method (X, V)
Gas appliance (Y,
W)
Steam gener‐ Injection (S)
ation method Boiler (B)
Appliance 6.10 (1)
size 6.20 (2)
10.10 (3)
10.20 (4)
Year of man‐ 2014 (14)
ufacture 2015 (15)
...
Month of January (01)
manufacture February (02)
March (03)
...
Sequential 4 digits
number
5 Gas data BTU/hr, gas type

User manual 11
1 General information

1.5 Structure of customer documentation

Contents of customer documentation

The customer documentation for the combi steamer includes the following documents:
Installation manual
User manual (this document)
easyTouch operating instructions (extract from the on-screen Help)
On-screen Help integrated in easyTouch (full instructions on how to use the software)
easyDial operating instructions

Topics in the installation manual

The installation manual is intended for trained professional staff; see 'Requirements to be met by per‐
sonnel' in the installation manual.
It contains the following topics:
Design and function: describes the components relevant to installing the combi steamer
Safety: describes all the hazards and appropriate preventive measures relevant to installation tasks
Moving the appliance: contains necessary information on moving the combi steamer
Setting up the appliance: lists and describes the options for setting up the combi steamer
Installation: describes all the supply connections that are needed
Preparing the appliance for first-time use: describes how to prepare the combi steamer for use for
the first time
Taking the appliance out of operation: describes the tasks that need to be performed at the end of
the combi-steamer life cycle
Technical data, dimensional drawings and connection points: contains all the relevant technical da‐
ta for the combi steamer
Checklists: contains checklists for installing the combi steamer in compliance with the warranty

Topics in the user manual

The user manual is intended for trained staff and trained professional staff; see 'Requirements to be
met by personnel on page 43' in the user manual.
It contains the following topics:
Design and function: describes the components relevant to operating the combi steamer
Safety: describes all the hazards and appropriate preventive measures relevant to operating the
combi steamer
Cooking: describes the rules, working procedures, operating steps and appliance usage instruc‐
tions for cooking
Cleaning: lists and describes cleaning processes, cleaning fluids, working procedures, operating
steps and appliance usage instructions for cleaning
Servicing: contains warranty information, the servicing schedule, information about faults, errors
and emergency use, plus working procedures, operating steps and appliance usage instructions
for servicing

Topics in the operating instructions and the on-screen help (easyTouch only)

The operating instructions and the on-screen help (easyTouch only) are intended for trained staff and
trained professional staff; see 'Requirements to be met by personnel on page 43' in the user manual.
For easyTouch models, the operating instructions are an extract from the on-screen help.
The Operating instructions and online help (easyTouch only) include the following topics:
Layout of the user interface: explains the combi-steamer user interface
Using the software: contains instructions for entering and opening cooking profiles, for opening
cleaning profiles, for starting cooking and cleaning processes; describes how to make settings and
how to import and export data
Selected cooking profiles: lists tried and tested cooking profiles

User manual 12
1 General information

1.6 Essential reading relating to safety

Safety information in the customer documentation

Safety information relating to the combi steamer appears only in the installation manual and the user
manual.
The installation manual contains the safety information for the tasks covered by the manual and which
are performed when moving, setting up and installing the appliance and when preparing the appliance
for first-time use and taking the appliance out of operation.
The user manual contains the safety information for the tasks covered by the manual and which are
performed during cooking, cleaning and servicing work.
The safety information contained in the user manual and installation manual must always be consid‐
ered to be part of the operating instructions. The safety information contained in the user manual and
installation manual must always be observed when performing tasks that go beyond merely operating
the software.

Parts of this document that must be read without fail

If you do not follow the information in this document, you risk potentially fatal injury and property dam‐
age.
To guarantee safety, all people who work with the combi steamer must have read and understood the
following parts of this document before starting any work:
the chapter 'For your safety on page 23'
the sections that describe the activity to be carried out

Danger symbol

Danger symbol Meaning

Warns of potential injuries. Heed all the warning notices that appear af‐
ter this symbol to avoid potential injuries or death.

Form of warning notices

The warning notices are categorized according to the following hazard levels:

Hazard level Consequences Likelihood

Death / serious injury (irreversible) Immediate risk

Death / serious injury (irreversible) Potential risk

Minor injury (reversible) Potential risk

NOTICE Damage to property Potential risk

User manual 13
1 General information

1.7 About this user manual

Purpose

This user manual is intended for all people who work with the combi steamer, and provides them with
the necessary information for carrying out operating tasks, cleaning jobs and minor servicing work
properly and safely.

Who should read this manual

Name of target group Tasks

Chef Essentially performs organizational tasks such as
Entering the cooking profile data
Editing existing cooking profiles in the cookbook
Developing new cooking profiles
Adjusting appliance settings
May also perform all user tasks if applicable.
User Performs specific operating tasks such as
Loading the combi steamer
Starting cooking profiles
Removing food
Cleaning the combi steamer
Fitting accessories in the combi steamer, for example changing be‐
tween racks and a mobile shelf rack
Minor servicing tasks

Chapters in the user manual

Chapter/section Purpose Target

group
General information Shows you how to identify your combi steamer Chef
Provides guidance on using this user manual
Design and function Describes the functions of the combi steamer Chef
Describes specific components of the combi steamer User
and specifies their position
For your safety Specifies the intended use of the combi steamer Chef
Describes the hazards posed by the combi steamer and User
suitable preventive measures
You should read this chapter carefully in particular.

Cooking procedures Describes what loading options are available and the Chef
maximum loads allowed for the combi steamer User
Explains how to switch on the combi steamer
Contains the instructions for working procedures during
cooking and regenerating
Contains the instructions for handling operations on the
combi steamer regularly performed during cooking and
regenerating

User manual 14
1 General information

Chapter/section Purpose Target

group
Cleaning procedures Explains the principles of the cleaning methods User
Contains the cleaning instructions
Describes the cleaning fluids and how to prepare them
for use
Contains the instructions for working procedures during
cleaning
Contains and refers to the instructions for handling oper‐
ations on the combi steamer regularly performed during
cleaning
Servicing procedures Contains the servicing schedule User
Provides advice on what emergency mode is possible
when faults occur
Contains a catalogue of possible errors and faults and
specifies the required actions
Contains the instructions for servicing tasks that the user
can personally carry out.
Refers to the instructions for handling operations on the
combi steamer required for servicing tasks

Notation for decimal points

A decimal point is always used in order to achieve international standardization.

User manual 15
2 Design and function

2 Design and function

Purpose of this chapter

This chapter describes the design and construction of the combi steamer and explains its functions.

Contents

This chapter contains the following topics:

Page
The functions of the combi steamer 17
Design and function of the combi steamer 19
Layout and function of the operating panel 22

User manual 16
2 Design and function

2.1 The functions of the combi steamer

The cooking operating modes

In your combi steamer you can cook a range of food. The combi steamer can work in the following
operating modes to achieve this:
Steam
Combi-steam
Convection
Smoker (optional)

Standard cooking techniques

You can use the cooking operating modes in conjunction with the ACS+ extra functions HumidityPro,
Crisp&Tasty, fan speed and BakePro to perform the following cooking techniques for instance:
Boiling Steaming Stewing
Blanching Poaching Braising
Roasting Grilling Baking
Scalloping Gratinate Defrosting
Preserving Smoking (optional)

Special cooking techniques

By combining operating modes and extra functions you can perform the following special cooking
techniques with easyTouch:
Low-temperature cooking DT cooking ecoCooking
Cook & Hold Overnight cooking Low-oxygen slow cooking

The regenerating operating modes

In your combi steamer you can regenerate a range of dishes. The combi steamer can work in the fol‐
lowing three operating modes to achieve this:
Regenerating à la carte
Banquet regenerating (easyTouch only)
Plate regenerating (easyTouch only)

Cooking profiles and cookbook

A cooking profile is a combination of cooking parameters such as cooking temperature and cooking
time. You can create your own cooking profiles and manage them in the 'cookbook'. You can also find
ready-made cooking profiles in the 'cookbook'.

Cleaning the cooking chamber for an easyTouch appliance

There are three operating modes available for cleaning the cooking chamber:
Cleaning without using cleaning agents
Fully automatic cleaning using ConvoClean+: any combination can be selected from 4 cleaning lev‐
els, 3 cleaning-program lengths plus the extra steam-disinfection and drying functions
Semi-automatic cleaning

User manual 17
2 Design and function

Cleaning the cooking chamber for an easyDial appliance

There are ten cleaning profiles available for cleaning the cooking chamber:
Rinse-with-water cleaning profile
Fully automatic cleaning using ConvoClean: eight cleaning profiles can be selected for different lev‐
els of soiling, some including steam disinfection and drying
Semi-automatic cleaning profile

User manual 18
2 Design and function

2.2 Design and function of the combi steamer

Components and function (electrical table-top models)

The figure below shows a size 6.10 combi steamer as an example of all electrical table-top models:

Item Name Function

1 Ventilation port External air intake for removing the moisture from the cooking
chamber
Smooths out any pressure fluctuations in the cooking chamber
2 Air vent Allows hot vapour to escape
3 Door handle Opens and closes the appliance door
Venting position for opening the appliance safely (“safety
catch”)
Sure-shut function
Antibacterial material containing silver ions ("HygienicCare")
4 Appliance door Closes the cooking chamber
Can slide back beside the appliance when opened in order to
save space (optional “disappearing door”)
5 Control panel Used for operating the appliance
Antibacterial ("HygienicCare")
6 Suction panel Distributes the heat evenly inside the cooking chamber
Separates the fan compartment from the cooking chamber
7 Rack Holds standard-sized food containers
8 Core temperature probe, Measures the core temperature of the food being cooked
optional sous-vide sensor
(with external socket)
9 Door drip tray Collects condensate running down the inside of the appliance
door
10 Cooking chamber Contains the food during cooking
11 Appliance drip tray Collects dripping liquid and condensate from the cooking cham‐
ber
12 Recoil hand shower Intended solely for rinsing out the cooking chamber with water
Retracts automatically into the holder after use
Antibacterial ("HygienicCare")

User manual 19
2 Design and function

Item Name Function

13 Oven light Illuminates the cooking chamber
Program-controlled
14 Type plate Identifies the appliance

Components and function (gas table-top units)

The following illustration shows a size 6.10 combi steamer as an example of all gas table-top models:

Item Name Function

1 Ventilation port External air intake for removing the moisture from the cooking
chamber
Smooths out any pressure fluctuations in the cooking chamber
2 Air vent Allows hot vapour to escape
3 Exhaust outlet Takes away hot exhaust gases
4 Door handle Opens and closes the appliance door
Venting position for opening the appliance safely (“safety
catch”)
Sure-shut function
Antibacterial material containing silver ions ("HygienicCare")
5 Appliance door Closes the cooking chamber
Can slide back beside the appliance when opened in order to
save space (optional “disappearing door”)
6 Control panel Used for operating the appliance
Antibacterial ("HygienicCare")
7 Suction panel Distributes the heat evenly inside the cooking chamber
Separates the fan compartment from the cooking chamber
8 Rack Holds standard-sized food containers
9 Core temperature probe, Measures the core temperature of the food being cooked
optional sous-vide sensor
(with external socket)
10 Door drip tray Collects condensate running down the inside of the appliance
door
11 Cooking chamber Contains the food during cooking
12 Appliance drip tray Collects dripping liquid and condensate from the cooking cham‐
ber

User manual 20
2 Design and function

Item Name Function

13 Recoil hand shower Intended solely for rinsing out the cooking chamber with water
Retracts automatically into the holder after use
Antibacterial ("HygienicCare")
14 Oven light Illuminates the cooking chamber
Program-controlled
15 Type plate Identifies the appliance

User manual 21
2 Design and function

2.3 Layout and function of the operating panel

Layout and elements of the easyTouch operating panel

Item Name Function

1 ON/OFF Switches the combi steamer on and off
appliance
switch
2 Full Central controls for appliance
touchscreen Appliance operated by touching icons
display on the control panel (full touchscreen
display)
Status displays
3 USB port For connecting a USB stick

Layout and elements of the easyDial control panel

Item Name Function

1 ON/OFF Switches the combi steamer on and off
appliance
switch
2 Control panel Central controls for appliance
Buttons for entering the cooking pro‐
grams
Displays showing the values you have
set
Prompts for the user
3 USB port For connecting a USB stick
4 C-Dial Combined rotary knob and pushbutton for
adjusting and setting the cooking parame‐
ters.

User manual 22
3 For your safety

3 For your safety

Purpose of this chapter

This chapter provides you with all the information you need in order to use the combi steamer safely
without putting yourself or others at risk.
This is a particularly important chapter that you should read through carefully.

Contents

This chapter contains the following topics:

Page
Basic safety code 24
Intended use of your combi steamer 25
Warning signs on the combi steamer 26
Summary of hazards 28
Hazards and safety precautions during operation 30
Hazards and safety precautions during cleaning 36
Hazards and safety precautions during servicing 40
Safety devices 41
Requirements to be met by personnel, working positions 43
Personal protective equipment 44

User manual 23
3 For your safety

3.1 Basic safety code

Object of this safety code

This safety code aims to ensure that all persons who use the combi steamer have a thorough knowl‐
edge of the hazards and safety precautions, and that they follow the warning notices given in the user
manual and on the combi steamer. If you do not follow this safety code, you risk potentially fatal injury
and property damage.

Referring to the user manuals included in the customer documentation

Follow the instructions below:

Read in full the chapter 'For Your Safety' and the chapters that relate to your work.
Always keep to hand the manuals included in the customer documentation for reference.
Pass on the user manuals included in the customer documentation with the combi steamer if it
changes ownership.

Working with the combi steamer

Follow the instructions below:

Only those persons who satisfy the requirements stipulated in this user manual are permitted to
use the combi steamer.
Only use the combi steamer for the specified use. Never, under any circumstances, use the combi
steamer for other purposes that may suggest themselves.
Take all the safety precautions specified in this user manual and on the combi steamer. In particu‐
lar, use the prescribed personal protective equipment.
Only stand in the working positions specified.
Do not make any changes to the combi steamer, e.g. removing parts or fitting un-approved parts.
In particular, you must not disable any safety devices.

More on this ...

Related topics
Intended use of your combi steamer 25
Warning signs on the combi steamer 26
Summary of hazards 28
Hazards and safety precautions during operation 30
Hazards and safety precautions during cleaning 36
Safety devices 41
Personal protective equipment 44

User manual 24
3 For your safety

3.2 Intended use of your combi steamer

Intended use

The combi steamer is designed and built solely for cooking different foodstuffs in standard-sized
food containers (e.g. Gastronorm containers, standard baking sheets). Steam, convection and
combi-steam (non-pressurized superheated steam) are used for this purpose.
The food containers can be made of stainless steel, ceramic, plastic, aluminium, enamelled steel or
glass. Glass food containers must not exhibit any form of damage.
The combi steamer is intended solely for professional, commercial use.

Restrictions on use

Some materials are not allowed to be heated in the combi steamer:

No dry powder or granulated material
No highly flammable objects with a flash point below 270°C, such as highly flammable oils, fats,
plastics
No food in sealed tins or jars

Requirements to be met by operating personnel

The combi steamer must only be operated by personnel who satisfy specific requirements. Please
refer to 'Requirements to be met by personnel, working positions on page 43' for the training and
qualifications requirements.
Personnel must be aware of the risks and regulations associated with handling heavy loads.

Requirements relating to the operating condition of the combi steamer

The combi steamer must only be operated when all safety devices and protective equipment are
fitted, in working order and fixed properly in place.
The manufacturer regulations for operation and servicing of the combi steamer must be observed.
The combi steamer must not be loaded over the maximum permissible loading weight for the given
model; see 'Loading capacity for the combi steamer on page 50'.

Requirements relating to the operating environment of the combi steamer

Specified operating environment for the combi steamer

The ambient temperature lies between +4°C and +35°C
Not a toxic or potentially explosive atmosphere
Dry kitchen floor to reduce the risk of accidents
Specified properties of the installation location
No fire alarm, no sprinkler system directly above the appliance
No flammable materials, gases or liquids above, on, beneath or in the vicinity of the appliance
Mandatory restrictions on use
Shelter from rain and wind must be provided if operated outdoors
Appliance must not be shifted or moved during use

Cleaning requirements

Use only cleaning agents that have been approved by the manufacturer.
High-pressure cleaners must not be used for cleaning.
Water jets must not be used for cleaning the exterior. The water jet from the recoil hand shower
must only be used for cleaning the cooking chamber.
The combi steamer must not be treated with acids or exposed to acid fumes, except for the pur‐
pose of descaling the cooking chamber and the boiler by an authorized service company in accord‐
ance with the manufacturer's instructions.

User manual 25
3 For your safety

3.3 Warning signs on the combi steamer

Fixed supporting structure

A fixed supporting structure for the combi steamer is a permanently fixed worktable or stand. These
supporting structures are not intended to be mobile and so are not equipped with features that would
help to move them.

Mobile supporting structure

A mobile supporting structure for the combi steamer is, for example, a wheeled worktable or a stand or
stacking kit on castors.

Positioning of warning notices

The following illustration shows a size 6.10 electric combi steamer on a mobile platform as an example
of all table-top models:

Transport trolley (optional)

Obligatory warning signs

The following warning signs must be attached to the combi steamer and optional accessories in the
area indicated so as to be easily visible at all times.

Area Warning sign Description

1 Warning of dangerous electric voltage / electric shock
There is a risk of electric shock from live parts if the safety cover is
opened.

2 Warning of hot steam and vapour

There is a risk of scalding from hot steam and vapour escaping when
the appliance door is opened.

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3 For your safety

Area Warning sign Description

2 and 3 Warning of hot liquids
Spillage of hot liquid foods can result in scalds if the upper shelves
are loaded with liquids or foods that produce liquid during cooking.
Shelves that lie above the sightline of the user must not be used for
liquid foodstuffs or food that will liquefy during cooking.
2 Tipping or toppling warning for combi steamer
only for a There is a risk of the combi steamer toppling over if moved. Always
mobile take great care when moving the combi steamer.
platform
3 Tipping or toppling warning for transport trolley
There is a risk of the transport trolley toppling over if moved. Always
take great care when moving the transport trolley. When moving the
transport trolley, watch out for objects in the way or unevenness in the
floor.
2 Damage or detachment warning for appliance connections
only for a There is a risk of the appliance connections being damaged or de‐
mobile tached if the combi steamer is moved. Always ensure there is enough
platform length in the supply cables and pipes when moving the combi steam‐
er. After moving, always secure the combi steamer against rolling
away.

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3 For your safety

3.4 Summary of hazards

General rules for dealing with hazards and safety precautions

The combi steamer is designed to protect the user from all hazards that can reasonably be avoided by
design measures.
The actual purpose of the combi steamer, however, means that there are still residual risks; you must
therefore take precautions to avoid them. A safety device can provide you with a certain degree of pro‐
tection against some of these hazards. You must ensure, however, that these safety devices are in
place and in working order.
The nature of these residual risks and what effect they have are described below.

Hazard points

The following illustration shows a size 6.10 gas combi steamer as an example of all table-top models:

Heat generation (1)

The combi steamer becomes hot inside the cooking chamber, on the inside of the appliance door and
on the vents and pipes on the top of the combi steamer. This poses:
A fire risk from heat given off by the combi steamer.
A risk of burns on hot surfaces outside and inside the combi steamer, and also on hot appliance
parts, food containers and other accessories used for cooking.
A risk of burns on the vents and pipes on the top of the appliance.
Risk of burns on hot accessories and fittings used during cooking if they have been removed from
the appliance after cooking and set down elsewhere. This applies in particular to mobile shelf
racks.

Hot steam / vapour (2)

The combi steamer generates hot steam and vapour, which escapes when the appliance door is
opened, and which is removed through the air vent on the top of the combi steamer when the appli‐
ance door is sitting closed. This poses:
A risk of scalding from hot steam when the appliance door is opened. You are protected from the
hot steam by the appliance door and its safety catch, provided you use the venting position when
opening the appliance door and generally make sure that the appliance door is intact. Take particu‐
lar care when opening the appliance door if the top door edge is below your field of vision, which is
the case for an appliance in a stacking kit.
A risk of scalding from hot steam and hot fat if a water jet is sprayed into hot fat.
A risk of scalding from the high temperatures of the vents and pipes on the top of the appliance.

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3 For your safety

Hot liquids

Foodstuffs are cooked in the combi steamer. These foodstuffs may also be liquid, or liquefy during
cooking. This poses:
A risk of scalding from hot liquids, which may be spilled if not handled properly.

Live components (3)

The combi steamer contains live parts. This means:

A risk from live parts if the cover is not in place.
A risk of electric shock if the combi steamer is cleaned externally using a hand shower.

Fan (4)

The combi steamer contains either one or two fans, depending on the appliance size. This poses:
A risk of hand injuries from the fan in the oven chamber behind the suction panel if the suction
panel is not fitted in place properly.

Contact with cleaning agents

The combi steamer must be cleaned using special cleaning agents. This poses:
A risk from cleaning agents, some of which can cause skin burns.

Parts moving against each other (5)

For various actions, such as opening/shutting the appliance door or cleaning the appliance door, there
is the risk that you will crush or cut your hand.

Hand shower (6)

There is a hand shower on the combi steamer that can result in various hazards:
A risk of scalding if water is sprayed into the hot oven using the hand shower, e.g. for cleaning.
A risk of scalding when the combi steamer is located in the immediate vicinity of equipment for
heating liquid fat, and water is sprayed into this equipment with the hand shower.
A risk of scalding if a container of hot fat is standing in the oven into which water is sprayed with
the hand shower.
A risk of electric shock if the combi steamer is cleaned externally using the hand shower.

Break in the cold chain

When loading the oven ahead of time, e.g. when pre-setting the start time of the cooking program, or if
cooking is interrupted, the cold chain of chilled foodstuffs may be broken. This poses:
A risk to your guests from microbiological contamination of foodstuffs.

Gas (7)

This combi steamer is a gas appliance. This incurs additional risks:

Risk of explosion if a gas pipe is faulty or leaking
A risk of burns from hot exhaust gas at the exhaust outlet
A fire risk from hot exhaust gas above the gas appliance
A risk of lack of oxygen in the kitchen if a burner is poorly adjusted, there is an insufficient supply
of air for combustion and/or insufficient removal of exhaust gases.

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3 For your safety

3.5 Hazards and safety precautions during operation

Safety hazard: heat - hot surfaces

Danger Where or in what situations does the Preventive action

hazard arise?
A risk of burns from hot Outside of appliance door Do not touch surfaces for any length
surfaces of time
Inside the entire cooking chamber, Wear specified protective clothing, in
including all parts that are or were particular protective gloves
inside during cooking, such as
Racks
Suction panel
Core temperature probe
Containers, baking sheets, shelf
grills etc.
Smoker heater and smoker draw‐
er
On the inside of the appliance door
On the top of the appliance for elec‐
tric appliances:
Air vent
Ventilation port
On the top of the appliance for gas
appliances:
Air vent
Exhaust outlet
Ventilation port

Safety hazard: heat - hot steam/vapour

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of scalding from In front of the combi steamer if the Check the condition of the appliance
hot steam appliance door is not intact door
In front of the appliance if the cook‐ Step back from the appliance to
ing chamber is being cooled by the avoid the hot steam and vapour
'Cool down' function escaping through the open appli‐
ance door
Do not put your head inside the
oven
When opening the appliance door Use the venting position of appli‐
ance door
Do not put your head inside the
oven
Check that the venting position is
working correctly
For electric appliances: Do not move parts of the body into
Above the air vent the vicinity of the air vent
For gas appliances: Do not move parts of the body into
Above the air vent and exhaust the vicinity of the air vent or exhaust
outlet outlet

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3 For your safety

Safety hazard: heat - hot liquid

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of scalding from Inside the chamber Only use containers of appropriate
hot liquid Outside the appliance size: GN dimensions for racks with
U-rails (standard model) or baking
sheet dimensions for racks with L-
rails (bakery model).
Do not exceed the maximum loading
weight
Insert the food containers correctly
in accordance with the rules on
Page 48 for an appliance of size
X.10 or on Page 49 for an appli‐
ance of size X.20
Only load containers holding liquid
or liquefying food into shelves that
allow a proper view inside the con‐
tainer, and always hold horizontally
when removing
Wear protective gloves
When using racks:
Clip racks correctly in place
When removing baking sheets
from bakery racks, do not pull
them forwards too far or they
might tip out of the rack.
When using the mobile shelf rack
and transport trolley:
Make sure that the transport se‐
curing mechanism on the mobile
shelf rack is engaged during
loading and when pushing the
transport trolley
Fix the shelf-securing bar in
place on the mobile shelf rack
when pushing the transport trol‐
ley
Always cover hot liquids when
conveying them on the transport
trolley.
Take care not to let the transport
trolley tip over. This may occur if
the transport trolley is moved on
a steep slope, bumps into an ob‐
stacle or has a top-heavy load.

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3 For your safety

Safety hazard: heat - smoker operation

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of burns from igni‐ When the appliance door is Never open the appliance door dur‐
tion of smoker material opened, air flows into the cooking ing smoking
and smoke gas; risk of chamber, causing the smoker
breathing difficulties material and/or smoke gas to ig‐
from inhaling smoke nite explosively
If smoke is inhaled when opening
the appliance door
Risk of burns or fire If air meets the hot smoker mate‐ Do not remove the lid from the
from flying sparks rial smoker drawer until the smoker
drawer has cooled down com‐
pletely in a fireproof location shel‐
tered from the wind.
Always keep the lid on the smok‐
er drawer during smoking
Always leave the smoker-materi‐
al ashes to cool before disposal

Safety hazard: heat - miscellaneous

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of fire from heat If flammable materials, gases or liq‐ Do not store flammable materials,
given off by the appli‐ uids are stored near or on the appli‐ gases or liquids beside or on top of
ance ance. the appliance.
Risk of scalding from If a container of hot fat is standing in Do not spray into hot fat
water jet the oven into which water is sprayed
through a water jet.

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Safety hazard: contamination of foodstuffs

Danger Where or in what situations does the Preventive action

hazard arise?
Risk from microbiologi‐ When the food cold-chain is broken Make sure that the cold chain is not
cal contamination of by loading the oven in advance broken:
food Do not store food temporarily in
the appliance
Only allow qualified staff to per‐
form low-temperature cooking
(<65°C)
When cooking is manually interrup‐ Never deliberately interrupt the
ted cooking process
Do not store food temporarily in
the appliance
When cooking is interrupted be‐ Once the appliance is running again,
cause of a power failure consider how the length of time tak‐
en to resume operation will affect
the food condition.
Risk from microbiologi‐ If cold food is placed in the appli‐ Never place additional cold food in
cal contamination of ance when in use for low-tempera‐ the appliance while it is in use for
food in a warm environ‐ ture cooking or holding food at tem‐ low-temperature cooking or for hold‐
ment in the temperature perature. ing food at temperature.
range 30-65°C. In general during low-temperature Only allow qualified staff to per‐
cooking or when holding food at form low-temperature cooking
temperature. (<65°C).
Reduce the number of micro-or‐
ganisms on the food before low-
temperature cooking, for instance
by searing.

Safety hazard: moving appliances supported on a wheeled base

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of crushing of While appliances are being moved Only move appliances forward for
body parts on a wheeled platform the purpose of cleaning the case
Risk of hands and feet of the combi steamers or the floor
being pinched under the appliances. Do not
move appliances forward by
Risk of scalding from more than the distance permitted
hot waste water by the retaining device on the
Risk of scalding from wheeled platform (0.5 m max.).
hot liquid food Before moving, check whether
the retaining device is connected
Risk of electric shock Before moving appliances with a
from live parts fixed wastewater connection, dis‐
Risk of explosion from connect the drain pipe
gas Disconnect the appliance from
the electrical supply before mov‐
Risk of skin and eye ir‐ ing it
ritation from contact When operating the appliances,
with cleaning agents always engage the parking brake
on the wheels
Check that wheel brakes are on
before operation each day

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3 For your safety

Safety hazard: electrical power

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of electric shock If appliances on wheeled stands Before operation, check that the
from live parts start moving unintentionally and the retaining device is connected,
power supply is pulled off which restricts the range of
movement of the platform plus
appliance.
When operating the appliances,
always engage the parking brake
on the wheels
Check that wheel brakes are on
before operation each day

Safety hazard: water

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of falling on wet If appliances on wheeled platforms Before operation, check that the
floor start moving unintentionally and the retaining device is connected,
water supply is pulled off which restricts the range of
movement of the platform plus
appliance.
When operating the appliances,
always engage the parking brake
on the wheels
Check that wheel brakes are on
before operation each day

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3 For your safety

Safety hazard: gas

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of explosion from If the appliance is moved Never move appliance during use
gas For appliances on a wheeled plat‐
form and with a flexible connection
pipe:
Only move the appliance forward
for the purpose of cleaning the
case or cleaning the floor under
the appliance. Do not move the
appliance forward by more than
the allowed range of movement.
The range of movement is set by
the retaining device used to se‐
cure the appliance in place (typi‐
cally 0.5 m).
Before operating the appliance,
always engage the parking brake
on the wheels
Check that wheel brakes are on
before operation each day
Risk of suffocation from Where appliance is installed Do not obstruct lower area of
lack of air equipment
Only operate appliance in a
draught-free environment
Ensure that the fitted ventilation
and air supply equipment is work‐
ing properly, and that the ventila‐
tion requirements stipulated by
the installation engineer are met.
Have the appliance serviced an‐
nually

Safety hazard: mechanical parts of the appliance

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of injuries from ro‐ If the cooking chamber is being Make sure that the suction panel is
tating fan cooled using 'Cool down' with the ap‐ fitted and secured in place
pliance door open and the fan wheel
is exposed because the suction pan‐
el is not fitted
Risk of slipping from In front of the appliance Ensure that the floor around the ap‐
escaping condensate pliance is dry at all times
Risk of hands being When pushing the transport trolley Always use the transport-trolley han‐
pinched dle when moving the transport trol‐
ley
When inserting the mobile shelf rack Always use the handles when mov‐
ing the mobile shelf rack into or out
of the cooking chamber

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3 For your safety

3.6 Hazards and safety precautions during cleaning

Safety hazard: cleaning agent

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of chemical burns During fully automatic cleaning: In Do not open the appliance door
or irritation to skin, eyes front of the appliance door during fully automatic oven clean‐
and respiratory system ing using connected canisters.
from contact with clean‐ During fully automatic oven
ing agents and their cleaning using single-measure
fumes dispensing, only open the appli‐
ance door after being prompted
by the software
For all cleaning actions Do not let cleaning fluids come
into contact with your skin or
eyes
Do not heat up the appliance if
there are cleaning fluids inside.
This is only permitted under the
control of a cleaning program for
semi-automatic or fully automatic
cleaning.
Only ever spray cleaning fluids
into the appliance after being
prompted by the cleaning pro‐
gram or if the cooking chamber
temperature is no higher than
60 °C
Do not breathe in spray
Wear personal protective equip‐
ment
When handling the cleaning-fluid Wear personal protective equipment
canisters
When handling the single-measure Wear personal protective equipment
dispensing bottles
When corrosive cleaning agents are Only use those cleaning agents
used specified under 'Cleaning agents' on
page 94.

Safety hazard: contamination of foodstuffs

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of food contamina‐ If the single-measure dispensing Take care not to get cleaning
tion from cleaning fluids bottles for the cleaning agent and agent or rinse aid on the work
rinse aid are not handled correctly surface
Do not place empty single-meas‐
ure dispensing bottles on the
work surface, because the clean‐
ing agent or rinse aid could drip
down the outside
Risk of food contamina‐ If the cooking chamber has not been To rinse out, use an external water
tion from cleaning fluids rinsed out properly after semi-auto‐ jet instead of the hand shower to
matic cleaning on appliances without rinse the cooking chamber, fittings
a hand shower. and the area behind the suction pan‐
el thoroughly with plenty of water,
then wipe with a soft cloth.

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3 For your safety

Safety hazard: heat

Danger Where or in what situations does the Preventive action

hazard arise?
A risk of burns from hot Outside of appliance door Before starting cleaning tasks,
surfaces Inside the entire cooking chamber, wait until the cooking chamber
including all parts that are or were has cooled to below 60°C or use
inside during cooking, such as the 'Cool down' function to cool
the cooking chamber
Racks Wear specified protective cloth‐
Suction panel ing, in particular protective gloves
Core temperature probe
Containers, baking sheets, shelf
grills etc.
Smoker heater and smoker draw‐
er
On the inside of the appliance door
On the top of the appliance for elec‐
tric appliances:
Air vent
Ventilation port
On the top of the appliance for gas
appliances:
Air vent
Exhaust outlet
Ventilation port
Risk of scalding from In the entire cooking chamber Before starting cleaning work,
hot steam if water is wait until the cooking chamber
sprayed into the hot has cooled to below 60°C or use
cooking chamber the 'Cool Down' function to cool
the cooking chamber
Wear specified protective cloth‐
ing, in particular protective gloves
Risk of scalding from In front of the appliance if the cook‐ Step back from the appliance to
hot steam ing chamber is being cooled by the avoid the hot steam and vapour
'Cool Down' function escaping through the open appli‐
ance door
Do not put your head inside the
cooking chamber
Risk of scalding from If a jet of water is sprayed into the Do not spray into hot fat
water jet appliance in which a container of hot
fat is standing.

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3 For your safety

Safety hazard: moving appliances supported on a wheeled base

Danger Where or in what situations does the Preventive action

hazard arise?
All specified hazards While appliances are being moved Before moving appliances with a
on a wheeled platform fixed wastewater connection, dis‐
connect the drain pipe
Before moving (for instance to
clean the case of the combi
steamers or to clean the floor),
check whether the retaining de‐
vice which restricts the radius of
movement of the platform plus
appliance is connected.
When moving the appliance, take
care not to wheel over the electri‐
cal supply cables or the gas and
water pipes
Risk of crushing of While appliances are being moved Watch out for the connecting ca‐
body parts on a wheeled platform bles and pipes
Use at least two people to move
it
Risk of hands and feet While appliances are being moved Keep the appliance doors closed
being pinched on a wheeled platform
Risk of scalding from While appliances are being moved Let the appliance cool down
hot waste water on a wheeled platform Wipe up immediately any water
spillages
Wear protective clothing
Risk of scalding from While appliances are being moved Always remove any food from the
hot liquid food on a wheeled platform appliances before moving them
Risk of electric shock While appliances are being moved Watch out for connected electrical
from live parts on a wheeled platform cables and water pipes
Risk of explosion from While appliances are being moved Watch out for the gas supply pipe
gas on a wheeled platform
Risk of skin and eye ir‐ While appliances are being moved Make sure that the connecting
ritation from contact on a wheeled platform lines and pipes are long enough
with cleaning agents Keep cleaning-agent canisters
closed when moving the base
Risk of tripping from ex‐ While cleaning behind appliances Exercise caution when performing
posed cables and pipes when pulled forward this action
Risk of falling on wet While cleaning behind appliances Wipe up immediately any water
floor caused by waste when pulled forward spillages
water In front of the appliances Make sure that the connecting
lines and pipes are long enough
Risk of falling on wet While cleaning behind appliances Keep the cleaning-agent canisters
floor caused by clean‐ when pulled forward closed when moving appliances
ing agents In front of the appliances

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3 For your safety

Safety hazard: electrical power

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of electric shock If the appliance comes into contact Do not wash down the outer case
caused by a short-cir‐ with water with water
cuit Always keep the USB cover
closed during cleaning
Risk of electric shock If appliances on wheeled stands Before operation, check that the
from live parts start moving unintentionally and the retaining device is connected,
power supply is pulled off which restricts the range of
movement of the platform plus
appliance.
When operating the appliances,
always engage the parking brake
on the wheels
Check that wheel brakes are on
before operation each day

Safety hazard: gas

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of explosion from If the appliance is moved For appliances on a wheeled plat‐
gas form and with a flexible connection
pipe:
Do not move the appliance for‐
ward beyond its range of move‐
ment when cleaning the case or
the floor. The range of movement
is set by the retaining device
used to secure the appliance in
place (typically 0.5 m).
Never strain the connecting ca‐
bles or pipes.

Safety hazard: mechanical parts of the appliance

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of injuries from ro‐ If the cooking chamber is being Make sure that the suction panel is
tating fan cooled using 'Cool down' with the ap‐ fitted and secured in place
pliance door open and the fan wheel
is exposed because the suction pan‐
el is not fitted
Risk of crushing to When opening and closing the dou‐ Exercise caution when performing
hands and pinching of ble glass door this action
fingers

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3 For your safety

3.7 Hazards and safety precautions during servicing

Safety hazard: heat

Danger Where or in what situations does the Preventive action

hazard arise?
A risk of burns from hot Outside of appliance door Before starting servicing work,
surfaces Inside the entire cooking chamber, wait until the cooking chamber
including all parts that are or were has cooled to below 60°C or use
inside during cooking, such as the 'Cool down' function to cool
the cooking chamber
Racks Wear specified protective cloth‐
Suction panel ing, in particular protective gloves
Core temperature probe
Containers, baking sheets, shelf
grills etc.
On the inside of the appliance door
On the top of the appliance for elec‐
tric appliances:
Air vent
Ventilation port
On the top of the appliance for gas
appliances:
Air vent
Exhaust outlet
Ventilation port

Safety hazard: electrical power

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of electric shock Under the cover Servicing work carried out under
from live parts Under the operating panel the cover, behind the control pan‐
el or on the power supply cable
On the mains power lead must only be performed by quali‐
fied electricians from an author‐
ized service company
Do not remove the cover or the
operating panel

Safety hazard: mechanical parts of the appliance

Danger Where or in what situations does the Preventive action

hazard arise?
Risk of cuts from sharp During servicing work Exercise caution when perform‐
edges ing this action
Wear personal protective equip‐
ment

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3 For your safety

3.8 Safety devices

Meaning

The combi steamer has a number of safety devices to protect the user from hazards. It is absolutely
essential that all safety devices are fitted and in working order when operating the combi steamer

Position and function

The following illustration shows a size 6.10 electric combi steamer as an example of all table-top mod‐
els:

Item Safety device Function Check

1 Cover can only be re‐ Prevents live parts from Check that the cover is in
moved using tool being touched accidentally place
Prevents access to the
moving fan from the wiring
compartment
2 Operating panel can Prevents live parts from being Ensure that the operating
only be removed using touched accidentally panel is in place
a tool
3 Appliance door with Appliance door: Check the door pane regularly
magnetic door switch Protects the user and outside for scratches, cracks, indenta‐
environment from hot steam tions etc. and replace it if any
are found
Magnetic door switch (electri‐ Check magnetic door switch
cal door sensor): at low temperature:
When the appliance door Action:
is opened, the switch Open the appliance door
stops: fully
rotation of the fan Press Start
(comes to a stop after a Result:
few seconds)
operation of the heating Motor must not start up
element
distribution of the
cleaning fluids by the
fully automatic oven
cleaning system
Prompt to close the appli‐
ance door

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3 For your safety

Item Safety device Function Check

4 Suction panel in cook‐ Prevents access to the mov‐ See 'Releasing and securing
ing chamber; can only ing fan and ensures good the suction panel on page
be removed using a heat distribution 122'
tool
5 Venting position of ap‐ Prevents scalding of user's When appliance is cool, check
pliance door face and hands from escaping door positions as described in
steam 'Opening and closing the ap‐
pliance door safely on page
66'
6 Safety thermostat Switches off the appliance if An error code is output in the
(no picture) Boiler temperature too high event of a fault
Cooking chamber (Please contact an authorized
service company to reset the
safety thermostat)
7 Restart or forced rins‐ Re-starts fully automatic oven None
(no picture) ing after power failure cleaning in a defined state af‐
in case cleaning fluid ter power failure
was left in the appli‐
ance
8 Disconnection device Used to disconnect the appli‐ There is no need for the user
(installed by ance from the power supply to perform a test.
customer) during cleaning, repair and
servicing work and in case of
danger
9 Gas shut-off device Used to disconnect the appli‐ There is no need for the user
(installed by ance from the gas supply dur‐ to perform a test.
customer) ing cleaning, repair and serv‐
icing work and in case of dan‐
ger
10 Only when installing Restricts the range of move‐ Check that the retaining de‐
(no picture) on a wheeled stand: ment of the assembly (plat‐ vice is connected
Retaining device form plus appliance) at the
customer's site.

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3 For your safety

3.9 Requirements to be met by personnel, working positions

Requirements to be met by operating personnel

The table shows the skills required to perform the specified roles. One person may perform more than
one role depending on need and organization of work, provided this person has the skills required for
the role concerned.

Role Skills required Tasks

Chef Has relevant professional training Essentially performs organizational tasks
Knows relevant national food legisla‐ such as
tion and regulations, plus hygiene Entering the cooking profile data
legislation and regulations Editing existing cooking profiles in the
Must keep records in accordance with cookbook
HACCP Developing new cooking profiles
Trained in how to operate the combi Adjusting appliance settings
steamer
May also perform all user tasks if applica‐
ble.
User Semi-skilled Performs specific operating tasks such as
Trained in how to operate the combi Loading the combi steamer
steamer Starting the cooking profile
Works under supervision Removing food
Knows the regulations associated Cleaning the combi steamer
with handling heavy loads
Fitting accessories in the combi
steamer, for example changing be‐
tween racks and a mobile shelf rack
Minor servicing tasks

Working positions during operation

The working position for personnel when operating the combi steamer is in front of the appliance door.

Working positions during cleaning and servicing

The working position for staff during cleaning and servicing is the entire appliance area.

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3 For your safety

3.10 Personal protective equipment

Operation

Activity Materials used Personal protective equipment

Loading / removing food None Work wear as specified in country-specific stand‐
ards and directives (BGR 111 in Germany) for
kitchen work, in particular:
Protective clothing
Heat protective gloves (compliant with EN 407
in European Union)
Safety boots
Handling the core tem‐ None Work wear as specified in country-specific stand‐
perature probe ards and directives (BGR 111 in Germany) for
kitchen work, in particular:
Protective clothing
Heat protective gloves (compliant with EN 407
in European Union)
Removing and fitting Tools and equipment Work wear as specified in country-specific stand‐
parts depend on the task ards and directives (BGR 111 in Germany) for
kitchen work, in particular:
Protective clothing
Heat protective gloves (compliant with EN 407
in European Union)
Safety boots

Cleaning

Activity Used cleaning fluids Personal protective equipment

Fully automatic oven ConvoClean forte Items of protection equipment, depending on
cleaning using clean‐ ConvoClean new cleaning fluid being used:
ing fluids supplied Breathing mask
from connected can‐ ConvoCare K (con‐
centrate) Safety goggles
isters.
Semi-automatic oven Protective gloves
cleaning Protective clothing/apron
Cleaning the cooking The EC safety datasheet for the relevant cleaning
chamber by hand fluid contains a more precise specification of
Handling spray bot‐ these items. An up-to-date copy can be obtained
tles from the manufacturer.
Handling cleaning-
agent canisters Refer to the label on the cleaning fluid con‐
Mixing the ready-to- cerned.
use solution from
concentrate
Fully automatic oven ConvoClean forte S
cleaning using sin‐ ConvoClean new S
gle-measure dis‐
pensing ConvoCare S
Handling the bottles
for single-measure
dispensing of clean‐
ing fluids
Cleaning the double Common household Follow the instructions given by the manufacturer
glass door glass cleaner of the cleaning fluid you are using

User manual 44
3 For your safety

Activity Used cleaning fluids Personal protective equipment

Cleaning components Common household Follow the instructions given by the manufacturer
and accessories accord‐ detergent: mild on of the cleaning fluid you are using
ing to relevant instruc‐ skin, alkali-free, pH-
tions neutral and odourless
Cleaning the outside of Common household Follow the instructions given by the manufacturer
the appliance case stainless steel cleaner of the cleaning fluid you are using

User manual 45
4 Cooking procedures

4 Cooking procedures
Purpose of this chapter

This chapter shows you the correct way to place food in your combi steamer. It shows you how to op‐
erate the combi steamer for cooking and what procedures to follow for cooking and regenerating.
The 'Operating principles and instructions for cooking' is a step-by-step guide to the cooking and re‐
generating procedures. This chapter does not explicitly discuss using the software or handling the ap‐
pliance parts.
Please read the operating instructions for the combi steamer to find out about using the software and
the software routines.
'Instructions for handling the appliance for cooking' explains the specific handling operations for the
combi steamer and relevant accessories.

Contents

This chapter contains the following topics:

Page
Basic principles for loading the combi steamer 47
Operating principles and instructions for cooking 52
Instructions for handling the appliance for cooking 63

User manual 46
4 Cooking procedures

4.1 Basic principles for loading the combi steamer

Contents

This section contains the following topics:

Page
Placing the cooking containers in appliances of size X.10 48
Placing the cooking containers in appliances of size X.20 49
Loading capacity for the combi steamer 50

User manual 47
4 Cooking procedures

4.1.1 Placing the cooking containers in appliances of size X.10

GN containers/baking-sheet sizes 1/1, 1/2; shelf grill; in U-rails (standard design)

Rules for handling

The containers or the shelf grill must be inser‐
ted as far as they will go between the two
arms of each U-rail (1).
The containers or the shelf grill must be inser‐
ted in the U-rails at the same height on the left
and right sides.
The containers or shelf grill must not rest on
the top arm of a U-rail.
Containers must not be placed on the shelf
grill.

600 x 400 baking sheet in L-rails (bakery model)

Rules for handling

The baking sheet must be inserted on the arm
of each L-rail (1) as far as it will go.
The baking sheet must be inserted on the L-
rails at the same height on the left and right
sides.
Containers must not be placed on the baking
sheet.

User manual 48
4 Cooking procedures

4.1.2 Placing the cooking containers in appliances of size X.20

GN containers/baking-sheet sizes 2/1, 1/1; shelf grill; in U-rails (standard design)

Rules for handling

The containers or the shelf grill must be inser‐
ted as far as they will go between the two
arms of each U-rail (1).
The containers or the shelf grill must be inser‐
ted in the U-rails at the same height on the left
and right sides.
The containers or shelf grill must not rest on
the top arm of a U-rail.
Containers must not be placed on the shelf
grill.

600 x 400 baking sheet in L-rails (bakery model)

Rules for handling

The baking sheet must be inserted on the arm
of each L-rail (1) as far as it will go.
The baking sheet must be inserted on the L-
rails at the same height on the left and right
sides.
Containers must not be placed on the baking
sheet.

User manual 49
4 Cooking procedures

4.1.3 Loading capacity for the combi steamer

Maximum load for cooking

C4 ES / EB 6.10 6.20 10.10 10.20

Applies to GN containers and for standard-sized baking
sheets
Maximum load per appliance [kg] 30 60 50 100
Maximum load per shelf [kg] 15 15 15 15

Maximum load for regenerating

C4 ES / EB 6.10 6.20 10.10 10.20

Applies to GN containers and for standard-sized baking
sheets
Maximum load per appliance [kg] 9 18 15 30
Maximum load per food container GN 1/1 (65 mm) [kg] 1.5 1.5 1.5 1.5
Applies to plates of diameter Ø 32 cm
Maximum number of plates per appliance [Qty] 20 33 32 57
Maximum load per plate [g] 360 360 360 360

Maximum number of food containers for cooking and regenerating

C4 ES / EB 6.10 6.20 10.10 10.20

GN 1/1 rack, shelf spacing 68 mm
Number of GN containers / baking sheets [Qty] 7 14 11 22
Number of GN containers / baking sheets when shelf spac‐ [Qty] 6 12 10 20
ing fully utilized
GN 1/1 mobile shelf rack, shelf spacing 67 mm
Number of GN containers / baking sheets [Qty] 6 12 10 20
GN 2/1 rack, shelf spacing 68 mm
Number of GN containers / baking sheets [Qty] - 7 - 11
Number of GN containers / baking sheets when shelf spac‐ [Qty] - 6 - 10
ing fully utilized
GN 2/1 mobile shelf rack, shelf spacing 67 mm
Number of GN containers / baking sheets [Qty] - 6 - 10
600x400 baking-sheet rack, shelf spacing 94 mm
Number of baking sheets [Qty] 5 10 8 16
600 x 400 baking-sheet mobile shelf rack, shelf spacing 81 mm
Number of baking sheets [Qty] 5 - 8 -
Plate rack, ring spacing 66 mm
Number of plates, maximum diameter 32 cm [Qty] 20 33 32 57
Plate rack, ring spacing 79 mm
Number of plates, maximum diameter 32 cm [Qty] 15 27 26 48

Maximum number of food holders when smoking food

C4 ES / EB 6.10 6.20 10.10 10.20

GN 1/1 rack, shelf spacing 68 mm
Number of GN containers / baking sheets [Qty] 6 12 10 20

User manual 50
4 Cooking procedures

C4 ES / EB 6.10 6.20 10.10 10.20

Number of GN containers / baking sheets when shelf spac‐ [Qty] 5 10 9 18
ing fully utilized
GN 2/1 rack, shelf spacing 68 mm
Number of GN containers / baking sheets [Qty] - 6 - 10
Number of GN containers / baking sheets when shelf spac‐ [Qty] - 5 - 9
ing fully utilized

The lowest shelf in the rack must remain empty during smoking because of the smoker drawer.

User manual 51
4 Cooking procedures

4.2 Operating principles and instructions for cooking

Contents

This section contains the following topics:

Page
Working safely with the appliance 53
Turning the combi steamer on and off 56
How to cook 57
How to smoke 59

User manual 52
4 Cooking procedures

4.2.1 Working safely with the appliance

Your safety and the safety of your staff

Before your personnel start working with the combi steamer for the first time, familiarize yourself with
the information contained in the chapter 'For your safety on page 23' and make relevant safety ar‐
rangements.
Instruct your personnel to learn the safe-working rules given in this section before starting work, and to
follow them strictly.
Instruct your personnel to familiarize themselves with the hazard warnings listed in this section and in
further instructions below, and instil in them the importance of taking the specified precautions.

Personal protective equipment for your personnel

Instruct your personnel to wear the correct personal protective equipment specified in the section 'Per‐
sonal protective equipment on page 44' of the 'For your safety' chapter for the relevant tasks.

On smelling gas

If you smell gas, take the following actions:

Cut off the gas supply immediately.
Ventilate the room carefully.
Do not operate any electrical equipment. Do not create a spark.
Evacuate the building.
Notify the gas supply company and if necessary the fire brigade using a phone located outside the
hazardous area.

Rules for safe operation of table-top units

To avoid hazards, the following rules must be observed during operation:

The air vent and exhaust outlet on the top of the appliance, and the ventilation holes in the appli‐
ance base must not be covered, obstructed or blocked.
The racks must be attached securely.
The food containers must be inserted correctly in accordance with the regulations specified in Plac‐
ing the cooking containers in appliances of size X.10 and X.20' in the user manual.
The suction panel must be locked properly in place.

Additional rules for safe operation of table-top units on a mobile platform

To avoid hazards, the following rules must be observed when operating appliances positioned on a
wheeled platform:
The parking brakes on the front wheels must always be engaged when operating the appliances.
Check that the wheel brakes are on before operation each day.

Hot surfaces

Risk of burns from high temperatures inside the cooking chamber and on the inside of the appliance
door
You may get burnt if you touch any of the interior parts of the cooking chamber, the inside of the
appliance door or any parts that are or were inside the oven during cooking.
Wear personal protective equipment.

User manual 53
4 Cooking procedures

Hot steam / vapour

Risk of scalding from hot steam and vapour

Escaping hot steam and vapour can cause scalding to face, hands, feet and legs.
When opening the appliance door, always use the ventilation position as specified in the
instructions for safe opening, and never put your head inside the oven.
When you are cooling the cooking chamber using the ‘Cool down’ function, step back from the
appliance to avoid the hot steam and vapour escaping through the open appliance door.

Break in the cold chain

Risk of microbiological contamination of foods by breaking the cold chain

If the oven is loaded ahead of time or if cooking is interrupted, the cold chain of chilled foodstuffs may
be broken.
When planning the loading times, e.g. when pre-setting the start time of the cooking program,
always ensure there is no break in the cold chain.
Never use the appliance for temporary storage of food.
Never intentionally interrupt the cooking process.
Once the appliance is running again after a power failure, consider how the length of time taken to
resume operation will affect the food condition.
Only qualified staff are allowed to perform low-temperature cooking ( < 65°C).

Growth of micro-organisms at 30-65°C

Risk of food going bad as a result of micro-organism growth in a warm environment (temperature
range 30 – 65 °C)
When the appliance is being used for holding food or low-temperature cooking, placing cold food in
the cooking chamber may reduce the temperature in the cooking chamber so far that micro-organisms
can grow to a critical level.
Never place cold food in the appliance while it is in use for low-temperature cooking or for holding
food at temperature.
Reduce the number of micro-organisms on the food before low-temperature cooking, for instance
by searing.
Only qualified staff are allowed to perform low-temperature cooking (<65°C).

Escaping gas

Risk of explosion from escaping gas

Escaping gas can ignite and cause an explosion.
Never move the appliance during use
For appliances on a wheeled platform with flexible supply pipe, in order to secure the appliance in
place, make sure that the retaining device which restricts the range of movement of the platform
plus appliance is connected.

User manual 54
4 Cooking procedures

Lack of oxygen

Risk of suffocation from lack of air suitable for breathing

Inadequate ventilation at the installation location can lead to suffocation while the appliance is running.
Do not obstruct lower area of appliance.
Only operate the appliance in a draught-free environment
Ensure that the fitted ventilation and air supply equipment is working properly, and that the
ventilation requirements stipulated by the installation engineer are met.
Have the appliance serviced annually.

User manual 55
4 Cooking procedures

4.2.2 Turning the combi steamer on and off

For your safety when using the combi steamer

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 53', and follow the instructions given there.

Switching on the combi steamer

1. Switch on the combi steamer.

2. Check that the oven light comes on while the appliance is

running the self-diagnostics test.

3. Wait until the software is ready for use.

Switching off the combi steamer at the end of the working day

1. Perform the necessary cleaning tasks as specified in the

cleaning and servicing schedule.

2. Switch off the combi steamer.

3. Leave the appliance door ajar in order to let moisture es‐

cape.

Switching off the combi steamer before prolonged breaks in use

Switch off the water and power on site before prolonged breaks in use.

User manual 56
4 Cooking procedures

4.2.3 How to cook

For your safety when using the combi steamer

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 53', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Loading and removing food 67
Placing food in the mobile shelf rack 69
Taking food in and out using the transport trolley 75
Putting away and retrieving the core temperature probe 80
Using a USB stick 81

Rules

Using plates in the combi steamer is only permitted for regenerating.

Requirements

You are sufficiently familiar with using the software to be able to select saved cooking profiles or
enter new cooking profiles that are suitable for the food you wish to cook, and to run these profiles.
(See operating instructions)
The combi steamer and accessories and fittings used have been cleaned properly.
There are no foreign objects in the cooking chamber.
The oven drain is not blocked or clogged with any residues. The filter is fitted in place on the oven
drain.
The interior glass door of the appliance door is secured properly in place.
The suction panel is properly locked in place.
The USB cover is covering the USB port.
If the appliance sits on an open stand, there is no hot food in the stand giving off steam.
When using racks:
The racks are fitted and secured.
You have the food prepared ready to place in the combi steamer.
When using the mobile shelf rack:
The racks are removed.
The roll-in frame for the mobile shelf rack is installed in the cooking chamber.
The core temperature probe is put away in the holder.
You have the food prepared in the mobile shelf rack or in the plate rack on the transport trolley
ready to place in the combi steamer.

How to cook

1. Select a cooking profile from the cookbook or enter a new

cooking profile.

2. Follow the prompts displayed by the software.

User manual 57
4 Cooking procedures

3. Open the appliance door.

4. Place the prepared food in the combi steamer.

5. Close the appliance door again.

6. Start the cooking process.

7. Wait for the cooking process to finish.

8. An audible signal is given when the cooking process is

finished.
Follow the prompts displayed by the software.

9. Open the appliance door.

10. Take out the food.

11. Close the appliance door again.

User manual 58
4 Cooking procedures

4.2.4 How to smoke

For your safety when using the combi steamer

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 53', and follow the instructions given there.

Opening the appliance door

Risk of burns from ignition of smoker material and smoke gas; risk of breathing difficulties from
inhaling smoke
Air flowing into the cooking chamber can result in explosive ignition of the smoker material and/or the
smoke gas; inhaling smoke can result in breathing difficulties.
Never open the appliance door during the smoking process.

Prior knowledge required

You need to know these operations

Opening and closing the appliance door safely 66
Filling, inserting and removing the smoker drawer 85
Loading and removing food 67
Using a USB stick 81

Requirements
You are sufficiently familiar with using the software to be able to select saved cooking profiles or
enter new cooking profiles for smoking that are suitable for the food you wish to cook, and to run
these profiles. (See operating instructions)
The combi steamer and accessories and fittings used have been cleaned properly.
The oven drain is not blocked or clogged with any residues.
The interior glass door of the appliance door is secured properly in place.
The smoker drawer has been filled and prepared properly.
The suction panel is properly locked in place.
The racks are fitted and secured.
The USB cover is covering the USB port.
If the appliance sits on an open stand, there is no hot food in the stand giving off steam.
You have the food prepared ready to place in the combi steamer.

How to smoke if your cooking profile contains only smoking

1. Select a cooking profile from the cookbook or enter a new

cooking profile.

2. Follow the prompts displayed by the software.

3. Open the appliance door.

User manual 59
4 Cooking procedures

4. Insert the prepared smoker drawer.

5. Place the prepared food in the combi steamer.

The lowest shelf must remain empty because of the
smoker drawer.

6. Close the appliance door again.

7. Start the smoker process.

8. Wait for the smoker process to finish.

9. An audible signal is given when the smoking process is

finished.
Follow the prompts displayed by the software.

10. Open the appliance door.

11. Remove the smoked food.

12. Remove the smoker drawer.

13. Close the appliance door again.

How to smoke if your cooking profile contains cooking and smoking

1. Select a cooking profile from the cookbook or enter a new

cooking profile.

2. Follow the prompts displayed by the software.

3. Open the appliance door.

User manual 60
4 Cooking procedures

4. Place the prepared food in the combi steamer.

The lowest shelf must remain empty because the smoker
drawer will be inserted later.

5. Close the appliance door again.

6. Start the cooking process.

7. Wait for the cooking process to finish.

8. A signal beeps once the cooking steps prior to smoking

have finished.
Follow the prompts displayed by the software:
The cooking chamber is cooled using 'Cool down'.
You are prompted to insert the smoker drawer.
9. Open the appliance door.

10. Insert the prepared smoker drawer.

11. Close the appliance door again.

12. Start the smoker process.

13. Wait for the smoker process to finish.

14. An audible signal is given when the smoking process is

finished.
Follow the prompts displayed by the software.

15. Open the appliance door.

16. Remove the smoked food.

User manual 61
4 Cooking procedures

17. Remove the smoker drawer.

18. Close the appliance door again.

User manual 62
4 Cooking procedures

4.3 Instructions for handling the appliance for cooking

Contents

This section contains the following topics:

Page
Working safely with the appliance 64
Opening and closing the appliance door safely 66
Loading and removing food 67
Placing food in the mobile shelf rack 69
Removing food from the mobile shelf rack 71
Fitting the roll-in frame for the mobile shelf rack 73
Taking food in and out using the transport trolley 75
Putting away and retrieving the core temperature probe 80
Using a USB stick 81
Inserting and removing racks 82
Filling, inserting and removing the smoker drawer 85

User manual 63
4 Cooking procedures

4.3.1 Working safely with the appliance

Your safety and the safety of your staff

Before your personnel start working with the combi steamer for the first time, familiarize yourself with
the information contained in the chapter 'For your safety on page 23' and make relevant safety ar‐
rangements.
Instruct your personnel to learn the safe-working rules given in this section before starting work, and to
follow them strictly.
Instruct your personnel to familiarize themselves with the hazard warnings listed in this section and in
further instructions below, and instil in them the importance of taking the specified precautions.

Personal protective equipment for your personnel

Instruct your personnel to wear the correct personal protective equipment specified in the section 'Per‐
sonal protective equipment on page 44' of the 'For your safety' chapter for the relevant tasks.

On smelling gas

If you smell gas, take the following actions:

Cut off the gas supply immediately.
Ventilate the room carefully.
Do not operate any electrical equipment. Do not create a spark.
Evacuate the building.
Notify the gas supply company and if necessary the fire brigade using a phone located outside the
hazardous area.

Handling heavy loads

Inform your personnel that lifting heavy containers and moving heavy transport trolleys may result in
tiredness and discomfiture, and faults may occur with the moving equipment.

Hot surfaces

Risk of burns from high temperatures inside the cooking chamber and on the inside of the appliance
door
You may get burnt if you touch any of the interior parts of the cooking chamber, the inside of the
appliance door or any parts that are or were inside the oven during cooking.
Wear personal protective equipment.

Hot steam / vapour

Risk of scalding from hot steam and vapour

Escaping hot steam and vapour can cause scalding to face, hands, feet and legs.
When opening the appliance door, always use the ventilation position as specified in the
instructions for safe opening, and never put your head inside the oven.
When you are cooling the cooking chamber using the ‘Cool down’ function, step back from the
appliance to avoid the hot steam and vapour escaping through the open appliance door.

User manual 64
4 Cooking procedures

Damp kitchen floor

Risk of slipping from escaping condensate

Condensate that drips onto the floor when the appliance door is opened can cause the user to slip in
front of the appliance.
Always keep the floor dry around the appliance

Escaping gas

Risk of explosion from escaping gas

Escaping gas can ignite and cause an explosion.
Never move the appliance during use
For appliances on a wheeled platform with flexible supply pipe, in order to secure the appliance in
place, make sure that the retaining device which restricts the range of movement of the platform
plus appliance is connected.

Lack of oxygen

Risk of suffocation from lack of air suitable for breathing

Inadequate ventilation at the installation location can lead to suffocation while the appliance is running.
Do not obstruct lower area of appliance.
Only operate the appliance in a draught-free environment
Ensure that the fitted ventilation and air supply equipment is working properly, and that the
ventilation requirements stipulated by the installation engineer are met.
Have the appliance serviced annually.

User manual 65
4 Cooking procedures

4.3.2 Opening and closing the appliance door safely

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Requirements

Make sure that the appliance is secured against slipping if placed on a worksurface.

Opening the appliance door safely

1. Turn the door handle to the right.

Result:
The appliance door goes into the venting position and the
door handle automatically returns to the latch position.

2. Wait a moment to make sure that all the steam can es‐
cape.

3. Turn the door handle to the left and open the appliance
door slowly.

4. For appliances with a right-hinged door stop:

Open the appliance door fully.
For appliances with a disappearing door:
Slide the appliance door back along the side of the combi
steamer.

Closing the appliance door safely

For table-top units with a right-hand door stop:

Close the appliance door with a gentle slam.
For table-top units with a disappearing door:
Pull the appliance door forwards along the side of the combi steamer and then close it with a gentle
slam.

User manual 66
4 Cooking procedures

4.3.3 Loading and removing food

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Hot liquids

Risk of scalding from hot liquids

Spilling liquid foods can result in scalds to face and hands.
During loading, make sure that the racks are fixed in place properly.
Do not exceed the maximum loading weight during loading.
Only use containers of appropriate size: GN dimensions for racks with U-rails (standard model) or
baking sheet dimensions for racks with L-rails (bakery model).
Insert the food containers correctly in accordance with the rules on Page 48 for an appliance of
size X.10 or on Page 49 for an appliance of size X.20
Always place containers holding liquids or holding food that will liquefy during cooking on shelves
that allow a proper view into the container for all users. Always take out horizontally any containers
holding liquids or holding food that will liquefy during cooking.
Wear personal protective equipment.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66

Placing food in the combi steamer (racks)

1. Open the appliance door.

2. Place the food onto the required shelf levels.

Start from the bottom.
Always slide in containers, trays or grids as far as they
will go.
Check that you have inserted the containers, baking
sheets and shelf grills correctly, as specified in 'Placing
the cooking containers in appliances of size X.10' on
page 48 or 'Placing the cooking containers in appliances
of size X.20' on page 49.

User manual 67
4 Cooking procedures

Removing food (racks)

1. Open the appliance door.

2. Hold the food horizontally when removing it.

WARNING Risk of scalding from hot liquids
When removing baking sheets from bakery racks, do
not pull them forwards too far or they might tip out of
the rack.

User manual 68
4 Cooking procedures

4.3.4 Placing food in the mobile shelf rack

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Hot liquids

Risk of scalding from hot liquids

Spilling liquid foods can result in scalds to face and hands.
Make sure that the transport securing mechanism on the mobile shelf rack is engaged while you
are taking food in or out.
Do not exceed the maximum loading weight during loading.
Only use containers of appropriate size: GN dimensions for racks with U-rails (standard model) or
baking sheet dimensions for racks with L-rails (bakery model).
Insert the food containers correctly in accordance with the rules on Page 48 for an appliance of
size X.10 or on Page 49 for an appliance of size X.20
Always place containers holding liquids or holding food that will liquefy during cooking on shelves
that allow a proper view into the container for all users. Always take out horizontally any containers
holding liquids or holding food that will liquefy during cooking.
Wear personal protective equipment.

Requirements before loading with food

The mobile shelf rack has been cleaned properly.
The transport trolley is ready.
All parking brakes on the transport trolley are engaged.

Placing food in the mobile shelf rack

1. Push the mobile shelf rack from behind onto the transport
trolley, guiding the wheel axles to run under the lip of the
transport trolley as you do so.

2. Engage the transport securing mechanism.

User manual 69
4 Cooking procedures

3. Lift up and rotate to the right the shelf-securing bar on the

rear of the mobile shelf rack.

4. Load shelf rack with food.

Start from the bottom.
Always slide in containers, baking sheets or shelf grills
as far as they will go against the other shelf-securing
bar.
Check that you have inserted the containers, baking
sheets and shelf grills correctly, as specified in 'Placing
the cooking containers in appliances of size X.10' on
page 48 or 'Placing the cooking containers in appliances
of size X.20' on page 49.
WARNING Risk of scalding from hot liquids
Do not make the transport trolley top heavy by placing
too much food at the top, because the transport trolley
might then topple over when moved.
5. Lock the opened shelf-securing bar back in place.

Placing food in the baker’s mobile shelf rack

1. Position the baker’s mobile shelf rack on the transport

trolley in the same way as for the standard mobile shelf
rack, and engage the transport securing mechanism (see
'Placing food in the mobile shelf rack' on page 69)
2. Place food in the baker’s mobile shelf rack.
Start from the bottom.
Always insert baking sheets as far as they will go.
Check that you have inserted the containers, baking
sheets and shelf grills correctly, as specified in 'Plac‐
ing the cooking containers in appliances of size X.10'
on page 48 or 'Placing the cooking containers in appli‐
ances of size X.20' on page 49.

WARNING Risk of scalding from hot liquids

Do not make the transport trolley top heavy by placing
too much food at the top, because the transport trolley
might then topple over when moved.

User manual 70
4 Cooking procedures

4.3.5 Removing food from the mobile shelf rack

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Hot liquids

Risk of scalding from hot liquids

Spilling liquid foods can result in scalds to face and hands.
Make sure that the transport securing mechanism on the mobile shelf rack is engaged while you
are taking food in or out.
Do not exceed the maximum loading weight during loading.
Only use containers of appropriate size: GN dimensions for racks with U-rails (standard model) or
baking sheet dimensions for racks with L-rails (bakery model).
Insert the food containers correctly in accordance with the rules on Page 48 for an appliance of
size X.10 or on Page 49 for an appliance of size X.20
Always place containers holding liquids or holding food that will liquefy during cooking on shelves
that allow a proper view into the container for all users. Always take out horizontally any containers
holding liquids or holding food that will liquefy during cooking.
Wear personal protective equipment.

Requirements before removing food

The mobile shelf rack is set down securely in a suitable position.
If the mobile shelf rack is still on the transport trolley, ensure that:
The transport securing mechanism on the mobile shelf rack is engaged in the transport trolley.
All parking brakes on the transport trolley are engaged.

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4 Cooking procedures

Removing food from the mobile shelf rack

1. Lift up and rotate to the right the shelf-securing bar on the

rear of the mobile shelf rack.

2. Hold the food horizontally when removing it.

Removing food from the baker’s mobile shelf rack

1. Hold the food horizontally when removing it.

User manual 72
4 Cooking procedures

4.3.6 Fitting the roll-in frame for the mobile shelf rack

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Hot surfaces

Risk of burns from high temperatures on interior and exterior parts of the appliance
You may get burnt if you touch any of the interior parts of the cooking chamber, the inside of the
appliance door or any parts that are or were inside the oven during cooking.
Before starting the conversion work, wait until the cooking chamber has cooled to below 60°C or
use the 'Cool down' function to cool the cooking chamber.
Wear personal protective equipment.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Inserting and removing racks 82

Accessories required

Roll-in frame

Requirements

The racks are removed.

The appliance door is open.

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4 Cooking procedures

Fitting the roll-in frame for the mobile shelf rack

1. Fix the roll-in frame in the cooking chamber by locating

the holes in the base struts of the frame over the pins on
the appliance floor.

2. Slide the core temperature probe into the spiral holder on

the right-hand side of the roll-in frame.

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4 Cooking procedures

4.3.7 Taking food in and out using the transport trolley

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Placing food in the mobile shelf rack 69
Fitting the roll-in frame for the mobile shelf rack 73

Accessories required

Transport trolley
Mobile shelf rack or plate rack

Requirements
The roll-in frame for the mobile shelf rack is installed in the cooking chamber.
The combi steamer was installed at the same height as the loading height of the transport trolley.
The roll-in frame inserted in the cooking chamber and the surface on which the mobile shelf rack
sits on the transport trolley must be at the same height when the transport trolley is attached to the
combi steamer.
The appliance door is open.
The food is provided properly in the mobile shelf rack on the transport trolley:
The transport securing mechanism on the mobile shelf rack is engaged.
The shelf-securing bar on the mobile shelf rack is locked in place.

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4 Cooking procedures

Loading food using the transport trolley

1. Release the parking brake on the transport trolley and

wheel the transport trolley in front of the combi steamer.

2. Fix the transport trolley onto the combi steamer.

Push back the knob under the transport trolley handle
to raise up the securing plate on the back of the trans‐
port trolley.
Then release the button again to let the plate drop
down so that it engages on the mouth of the cooking
chamber.

3. Reapply the brake on all the transport trolley casters.

4. Release the transport securing mechanism of the shelf

rack.

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4 Cooking procedures

5. Slide the mobile shelf rack from the transport trolley into
the cooking chamber.

6. Release the parking brake on the transport trolley.

7. Detach the transport trolley from the mouth of the cook‐

ing chamber and move the transport trolley away.

8. Close the appliance door.

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4 Cooking procedures

Taking food out using the transport trolley

1. Open the appliance door and wheel the transport trolley

in front of the combi steamer.

2. Fix the transport trolley onto the combi steamer.

Push back the knob under the transport trolley handle
to raise up the securing plate on the back of the trans‐
port trolley.
Then release the button again to let the plate drop
down so that it engages on the mouth of the cooking
chamber.

3. Apply the brake on all the transport trolley casters.

4. Pull the mobile shelf rack out of the cooking chamber on‐
to the transport trolley.

WARNING Risk of burns from high temperatures inside

the cooking chamber, on the inside of the appliance door
and on the mobile shelf rack.
Wear personal protective equipment.
Use the handles to pull the mobile shelf rack out of the
cooking chamber.

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4 Cooking procedures

5. Engage the transport securing mechanism.

6. Release the parking brake on the transport trolley.

7. Detach the transport trolley from the mouth of the cooking

chamber and move the transport trolley away.

WARNING Risk of scalding from hot liquids

During movement, cover containers holding hot liq‐
uids.
Make sure that the transport trolley containing the mo‐
bile shelf rack does not tip up. This may occur if the
transport trolley is moved on a steep slope or bumps
into an obstacle.

8. Apply the brake on all the transport trolley casters.

9. Close the appliance door.

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4 Cooking procedures

4.3.8 Putting away and retrieving the core temperature probe

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66

Purpose

The core temperature probe must be stowed away when it is not needed for the cooking process. Oth‐
erwise the probe risks getting damaged.

Stowing away the core temperature probe on table-top models

1. Slide the core temperature probe into the spiral holder on

the right-hand rack.

NOTICE Keep the cable tidy.

Do not let the cable get trapped between the appliance
door and the hygienic plug-in gasket when closing the ap‐
pliance door.

Retrieving the core temperature probe on table-top models

Pull the core temperature probe out of the holder on the right-hand rack.

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4 Cooking procedures

4.3.9 Using a USB stick

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Purpose of the USB cover

The USB cover protects the USB port so that no water vapour can get into the control electronics dur‐
ing cooking or cleaning.
During cooking and cleaning, there must not be a USB stick inserted and the USB port must be closed
by the cover.

Inserting the USB stick

1. Open the cover to the USB port on the control panel.

2. Plug in the USB stick.

If the USB stick is too large, use a standard commercial
adapter cable.

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4 Cooking procedures

4.3.10 Inserting and removing racks

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Hot surfaces

Risk of burns from high temperatures on interior and exterior parts of the appliance
You may get burnt if you touch any of the interior parts of the cooking chamber, the inside of the
appliance door or any parts that are or were inside the oven during cooking.
Before starting the conversion work, wait until the cooking chamber has cooled to below 60°C or
use the 'Cool down' function to cool the cooking chamber.
Wear personal protective equipment.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Putting away and retrieving the core temperature probe 80

Requirements

All food containers and other accessories used for cooking have been removed from the cooking
chamber.

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4 Cooking procedures

Removing the rack

1. Lift up (1) the rack and pivot it (2) into the cooking cham‐
ber.

2. Release the top rear clip on the rack.

3. Push (1) the rack upwards and detach (2) it.

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4 Cooking procedures

Fitting the rack

1. To fit the two racks, follow the steps for removing the
racks in the reverse order.
2. Check that the top rear clip on each rack has been fixed
in place so that the racks are attached properly.

3. To check that you have fitted both racks correctly, in‐

sert a baking sheet.
Check that you have inserted the baking sheet correct‐
ly in or on the rails as specified in 'Placing the cooking
containers in appliances of size X.10' on page 48 or
'Placing the cooking containers in appliances of size
X.20' on page 49.

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4 Cooking procedures

4.3.11 Filling, inserting and removing the smoker drawer

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 64', and follow the instructions given there.

Inflowing air

Risk of burns or fire from flying sparks

Air flowing onto the hot smoker material can result in flying sparks.
Do not remove the lid from the smoker drawer until the smoker drawer has cooled down completely
in a fireproof location sheltered from the wind. Always keep the lid on the smoker drawer during
smoking.
Always leave the smoker-material ashes to cool before disposal.

Prior knowledge required

You need to know these operations

Opening and closing the appliance door safely 66

Smoker material

Always use as smoker material only briquettes made of hardwood chips intended for this purpose.
The manufacturer recommends using the brand "BRADLEY FLAVOUR BISQUETTES" as smoker
pucks, which you can obtain online (http://www.bradleysmoker.co.uk) or from relevant dealers.
Smoker materials such as loose saw dust, loose wood shavings, loose wood chips or wooden slats
must not be used.

Requirements

The cooking chamber has cooled down to ambient temperature after its last use.
or
While a cooking profile is running, the software prompts you to insert the smoker drawer.
In this case, the software automatically runs 'Cool down' to cool the cooking chamber before
prompting to insert the smoker drawer.
The smoker heater is fitted in the cooking chamber.
The racks are fitted and secured.
The case, including smoker grille and lid to the smoker drawer, have been cleaned and dried prop‐
erly.

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4 Cooking procedures

Filling the smoker drawer

1. To fill the smoker drawer, place up to eight smoker pucks

on the smoker grille in the smoker drawer.

2. Slide the lid from the rear onto the smoker drawer as far
as it will go.
Make sure you guide the lip on the case in the folded
edge of the lid.

3. Fit the handle on the front of the smoker drawer.

Inserting the smoker drawer

1. Hold the filled smoker drawer by the handle and slide the
smoker drawer onto the smoker heater in the cooking
chamber as far as it will go.
Make sure that the heating coil is guided into the slot for
the smoker heater on the smoker drawer.

2. Detach the handle from the smoker drawer.

WARNING Risk of burns from high temperatures inside

the cooking chamber, on the inside of the appliance door
and on the smoker drawer
Wear personal protective equipment.
After inserting the smoker drawer, take the smoker-
drawer handle out of the cooking chamber so that the
smoker drawer can be taken out again using a cool
handle.

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4 Cooking procedures

Removing the smoker drawer

1. Fit the handle on the smoker drawer and pull the smoker
drawer down from the smoker heater.

2. Leave the smoker drawer to cool down completely out‐

side the cooking chamber in a fireproof location sheltered
from the wind.

3. Empty the ashes of the smoker pucks from the smoker

drawer and clean all the parts in the smoker drawer thor‐
oughly.

User manual 87
5 Cleaning procedures

5 Cleaning procedures
Purpose of this chapter

This chapter summarizes the cleaning methods, the cleaning agents and how to handle them, and the
cleaning instructions. It explains how to handle the combi steamer for cleaning and the correct proce‐
dure to follow during cleaning.
The 'Operating principles and instructions for cleaning' is a step-by-step guide to the various cleaning
procedures. This chapter does not explicitly discuss using the software or handling the appliance
parts.
Please read the operating instructions for the combi steamer to find out about using the software and
the software routines.
'Instructions for handling the appliance for cleaning' explains the specific handling operations for the
combi steamer and relevant accessories.

Contents

This chapter contains the following topics:

Page
Basic principles for cleaning the combi steamer 89
Operating principles and instructions for cleaning 97
Instructions for handling the appliance for cleaning 114

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5 Cleaning procedures

5.1 Basic principles for cleaning the combi steamer

Contents

This section contains the following topics:

Page
Cleaning methods 90
Cleaning instructions 92
Cleaning agents 94
Preparing the cleaning agents 96

User manual 89
5 Cleaning procedures

5.1.1 Cleaning methods

Cleaning methods

Cleaning methods Description Criteria for use

Oven cleaning without A fully automatic process in To remove very light soiling or
using cleaning fluids which the temperature and pro‐ odours between separate cook‐
gram length are software-control‐ ing operations.
led. To remove dust, for instance,
The cooking chamber is rinsed from the intensively cleaned com‐
solely with water without using bi steamer after a prolonged peri‐
cleaning fluids od out of use
Fully automatic oven A fully automatic process in Daily cleaning after all cooking
cleaning using connec‐ which the temperature, program operations are finished for the
ted canisters length, use of cleaning fluids and day
(ConvoClean for easy rinsing are software-controlled. Before putting the combi steamer
Dial The software controls how much into operation for the first time, to
or cleaning fluid is dispensed, with clean the cooking chamber of all
ConvoClean+ for easy‐ the cleaning fluids supplied auto‐ dirt accumulated during transpor‐
Touch) matically to the cooking chamber tation, setting-up and installation.
from connected canisters. After servicing work on the combi
For easyDial (ConvoClean): steamer to remove all dirt from
The user must choose one of the cooking chamber
four preconfigured cleaning
profiles (CL1 to CL4 and
CL1d to CL4d)
For easyTouch (ConvoClean+):
The user must choose a
cleaning level (1 to 4)
Then the user must select a
program length (eco, regular,
express)
The user can also opt to add
steam disinfection and/or
cooking-chamber drying
Fully automatic oven A fully automatic process in Daily cleaning after all cooking
cleaning using single- which the temperature, program operations are finished for the
measure dispensing length, use of cleaning fluids and day
(ConvoClean for easy rinsing are software-controlled. Before putting the combi steamer
Dial The software prompts the user to into operation for the first time, to
or supply cleaning fluids to the clean the cooking chamber of all
ConvoClean+ for easy‐ cooking chamber from single- dirt accumulated during transpor‐
Touch) measure dispensing bottles. tation, setting-up and installation.
For easyDial (ConvoClean): After servicing work on the combi
The user must choose one of steamer to remove all dirt from
four preconfigured cleaning the cooking chamber
profiles (CL1 to CL4 and
CL1d to CL4d)
For easyTouch (ConvoClean+):
The user must choose a
cleaning level (1 to 4)
Then the user must select a
program length (eco, regular,
express)
The user can also opt to add
steam disinfection and/or
cooking-chamber drying

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5 Cleaning procedures

Cleaning methods Description Criteria for use

Semi-automatic oven A semi-automatic process in Daily cleaning after all cooking
cleaning which the temperature and pro‐ operations are finished for the
gram length of individual cleaning day
stages are software-controlled. As an extra cleaning process af‐
The cleaning fluids are sprayed ter fully automatic oven cleaning
into the cooking chamber by if some of the dirt still remains
hand. Before putting the combi steamer
The cooking chamber is rinsed into operation for the first time, to
out manually using the hand clean the cooking chamber of all
shower dirt accumulated during transpor‐
tation, setting-up and installation.
After servicing work on the combi
steamer to remove all dirt from
the cooking chamber
Oven cleaning only us‐ A fully automatic process in As an extra cleaning process af‐
ing rinse aid from con‐ which the temperature, program ter fully automatic or semi-auto‐
nected canister or sin‐ length, use of rinse aid and rins‐ matic oven cleaning oven clean‐
gle-measure dispensing ing are software-controlled. ing if some of the dirt still remains
(only for easyTouch, The rinse aid is either dispensed If there is a white deposit or dark
using ConvoCare automatically into the cooking discolouration in the cooking
cleaning profile) chamber from connected canis‐ chamber
ters or is added to the cooking
chamber by the user from single-
measure dispensing bottles after
prompting by the software.
Cleaning the cooking An entirely manual process with‐ To remove dirt or odours be‐
chamber by hand out software support tween separate cooking opera‐
The cooking chamber is not tions after the cooking chamber
heated has cooled down.
The user controls how long As an extra cleaning process af‐
the cleaning fluids are left to ter fully automatic or semi-auto‐
act. matic oven cleaning oven clean‐
The cleaning fluids are sprayed ing if some of the dirt still remains
into the cooking chamber by For specific, localized cleaning in
hand. the cooking chamber, for in‐
The cooking chamber is rinsed stance the oven drain
out manually using the hand If there is a white deposit or dark
shower discolouration in the cooking
chamber

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5 Cleaning procedures

5.1.2 Cleaning instructions

Overview

The following illustration shows a size 6.10 gas combi steamer as an example of all table-top models:

Item Name
1 Outside of appliance
2 Cooking chamber
3 Hygienic plug-in gasket
4 Double-glass door
5 Appliance door
6 Door drip tray
7 Oven drain with filter
8 Appliance drip tray
9 Fluff filter

Daily cleaning tasks

What must be cleaned? Procedure Cleaning fluids

Cooking chamber How to perform semi-auto‐ ConvoClean new or forte
matic cleaning of the cooking
chamber for table-top mod‐
els fitted with rack on page
104
How to perform semi-auto‐
matic cleaning of the cooking
chamber for table-top mod‐
els fitted with mobile shelf
rack on page 106
How to perform fully automatic ConvoClean new or forte
oven cleaning using connected and
canisters on page 100 ConvoCare
How to perform fully automatic ConvoClean new S or forte S
oven cleaning using single- and
measure dispensing on page ConvoCare S
102
Oven drain Remove any residues Use the recoil hand shower
Rinse out to prevent block‐ ConvoClean new or forte
age
Spray the cleaning agent in‐
to the drain and rinse with
water
Outside of appliance Clean by hand with a soft cloth Common household stainless
steel cleaner

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5 Cleaning procedures

What must be cleaned? Procedure Cleaning fluids

Containers, baking sheets, shelf Clean by hand with a soft Common household detergent
grills and other accessories used non-abrasive sponge
for cooking Rinse off with water
Check the cooking chamber dai‐ By hand: ConvoCare
ly for signs of a white deposit or Spray on cleaner when
dark discolouration oven is cold
Clean only when needed Leave to work for 10 mi‐
nutes
Polish with a soft, non-
abrasive sponge
Rinse out
or
Use the ConvoCare cleaning
profile (only for easyTouch)

Weekly cleaning tasks

What must be cleaned? Procedure Cleaning fluids

Interior double glass door How to clean the double glass Common household glass
door on page 110 cleaner
Cooking chamber behind suction How to clean the cooking cham‐ ConvoClean new or forte
panel ber behind the suction panel on
page 111
Hygienic plug-in gasket around Wipe all around by hand with Common household detergent
appliance door a soft cloth and cleaning
agent
Wipe off thoroughly with a
soft cloth and clean water
Dry with a soft cloth.
To let the hygienic plug-in
gasket dry, leave the appli‐
ance door ajar (do not shut it
tight).
Appliance door, door drip tray Clean by hand using a soft ConvoClean new or forte
and appliance drip tray cloth and cleaning agent
Wipe off thoroughly with a
soft cloth and clean water
Dry with a soft cloth.
Fluff filter/fan, left side of oven Clean by hand with a damp Common household detergent
floor cloth

Monthly cleaning tasks

What must be cleaned? Procedure Cleaning agents

Intensive cleaning of hygienic How to perform intensive clean‐ Common household detergent
plug-in gasket ing of the hygienic plug-in gas‐
ket on page 113
Stand (optional) Clean by hand with a soft cloth Common household stainless
steel cleaner

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5 Cleaning procedures

5.1.3 Cleaning agents

Cleaning fluids

Use solely the cleaning fluids specified here to clean the combi steamer and its accessories.

Product Use Container

ConvoClean new Cleaning inside the oven Spray bottle
for light soiling By hand
Not intended for cleaning Semi-automatic
containers, baking sheets,
shelf-grills or other accesso‐ Fully automatic oven cleaning Cleaning-fluid canisters located
ries under the combi steamer and
connected to the cleaning sys‐
tem
ConvoClean forte Cleaning inside the oven Spray bottle
for normal to heavy soiling By hand
Not intended for cleaning Semi-automatic
containers, baking sheets,
shelf-grills or other accesso‐ Fully automatic oven cleaning Cleaning-fluid canisters located
ries under the combi steamer and
connected to the cleaning sys‐
tem
ConvoCare K (concentrate) For mixing a ready-to-use Con‐ -
voCare solution in the specified
mixture ratio
ConvoCare Fully automatic oven clean‐ Cleaning-fluid canisters located
Rinse aid in the specified mixing ing under the combi steamer and
ratio Oven cleaning using rinse connected to the cleaning sys‐
Not intended for cleaning aid only (only for easyTouch, tem
containers, baking sheets, using ConvoCare cleaning
shelf-grills or other accesso‐ profile)
ries Manual aftercare of oven interi‐ Spray bottle
or
ConvoClean new S Fully automatic oven cleaning 125 ml single-measure dispens‐
for light soiling ing bottle
ConvoClean forte S Fully automatic oven cleaning 125 ml single-measure dispens‐
for normal to heavy soiling ing bottle
ConvoCare S Fully automatic oven clean‐ 125 ml single-measure dispens‐
ing ing bottle
Oven cleaning using rinse
aid only (only for easyTouch,
using ConvoCare cleaning
profile)
Common household stainless Caring for the external surfaces -
steel cleaner of the combi steamer
Common household glass clean‐ Cleaning the double glass door -
er
Common household detergent: Cleaning components and -
mild on skin, alkali-free, pH-neu‐ fittings according to relevant
tral and odourless instructions
Cleaning containers, baking
sheets, shelf grills and other
accessories used for cooking

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5 Cleaning procedures

Handling the cleaning fluids

You must wear personal protective equipment when using certain cleaning agents.
Follow the instructions given in the chapter 'Personal protective equipment on page 44' and the current
EC safety datasheets pertaining to the ConvoClean forte, ConvoClean new, ConvoCare K (concen‐
trate), ConvoClean forte S, ConvoClean new S and ConvoCare S cleaning fluids.
Personnel must be trained regularly by the owner of the combi steamer.

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5 Cleaning procedures

5.1.4 Preparing the cleaning agents

Preparing the cleaning fluids

Preparation form Handling / Usage Cleaning fluids

Spray bottle Never leave the spray bottle unused under ConvoClean new
pressure for prolonged periods. Open the ConvoClean forte
pump head slowly to release the pressurized
air. ConvoCare
Rinse out the spray bottle weekly.
Rinse out the nozzle, nozzle extension and
nozzle pipe after each use.
Do not store the spray bottles containing
cleaning agents in the immediate vicinity of
the combi steamer but keep in dedicated stor‐
age areas away from food.
Canister Connect the canisters containing the cleaning ConvoClean new
agents to the combi-steamer cleaning system. ConvoClean forte
Before every fully automatic oven cleaning
program, check that there is enough cleaning ConvoCare
agent in each canister.
Do not store the spare canisters containing
cleaning agents in the immediate vicinity of
the combi steamer but keep in dedicated stor‐
age areas away from food.
Only use ConvoCare K (concentrate) for mix‐ ConvoCare K (con‐
ing the ready-to-use ConvoCare solution (in centrate)
the specified mixture ratio) in an empty canis‐
ter.
Do not store canisters containing ConvoCare
K in the immediate vicinity of the combi
steamer but keep in dedicated storage areas
away from food.
125 ml single-measure Do not take the bottles out of the storage box ConvoClean new S
dispensing bottle in which they were supplied until just before ConvoClean forte S
using the cleaning fluid.
Do not screw the cap onto the bottle until just ConvoCare S
before using the cleaning agent.
After rinsing out with water and replacing the
cap, place the empty bottle in the recycling.
Always store spare bottles containing cleaning
fluid in the box they were supplied in. Do not
store the boxes containing the cleaning fluids
in the immediate vicinity of the combi steamer
but keep them in dedicated storage areas
away from food.

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5 Cleaning procedures

5.2 Operating principles and instructions for cleaning

Contents

This section contains the following topics:

Page
Safe working when cleaning 98
How to perform fully automatic cleaning of the cooking chamber using connected cannisters 100
How to perform fully automatic oven cleaning using single-measure dispensing 102
How to perform semi-automatic cleaning of the cooking chamber for table-top models fitted with rack
104
How to perform semi-automatic cleaning of the cooking chamber for table-top models fitted with mo‐
bile shelf rack 106
How to clean the cooking chamber without using cleaning agents 109
How to clean the double glass door 110
How to clean the cooking chamber behind the suction panel 111
How to perform intensive cleaning of the hygienic plug-in gasket 113

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5 Cleaning procedures

5.2.1 Safe working when cleaning

Your safety and the safety of your staff

Before your personnel start working with the combi steamer for the first time, familiarize yourself with
the information contained in the chapter 'For your safety on page 23' and make relevant safety ar‐
rangements.
Instruct your personnel to learn the safe-working rules given in this section before starting work, and to
follow them strictly.
Instruct your personnel to familiarize themselves with the hazard warnings listed in this section and in
further instructions below, and instil in them the importance of taking the specified precautions.

Personal protective equipment for your personnel

Instruct your personnel to wear the correct personal protective equipment specified in the section 'Per‐
sonal protective equipment on page 44' of the 'For your safety' chapter for the relevant tasks.

Rules for moving and setting up the wheeled base safely

To avoid hazards, the following rules must be observed when moving the wheeled base that carries
the appliances:
Before moving, the drain pipe must be disconnected if a fixed wastewater connection is used.
Watch out for all connecting cables and pipes when moving appliances. Never wheel over the con‐
necting cables or pipes. Never stretch let alone pull off the connecting cables or pipes. The lengths
of the electrical supply cables and gas and water pipes are chosen to accommodate the range of
movement of the retaining device. Even so, it is essential to watch out for the position and run of all
connecting cables and pipes when moving appliances.
The appliances must be disconnected from the electrical supply before moving the stacking kit.
The appliances must be left to cool down on the base before being moved.
There must not be any food left in the appliances.
The appliance doors must be closed.
Protective clothing must be worn when moving the base that carries the appliances.
At least two people must be used to move the base that carries the appliances.
It is important to ensure that the unit is level once is back in place.
Once the unit is back in place, the parking brakes must be engaged again.
Whatever the position, care must be taken to ensure that the base carrying the appliance does not
tip over.

Spraying down the appliance with water

Risk of electric shock from live parts

Water on the exterior of the appliance can cause a short-circuit, which may result in electric shock on
touching the appliance.
Do not spray the exterior of the appliance with water.
Always keep the USB cover closed during cleaning.

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5 Cleaning procedures

Hot surfaces

Risk of burns from high temperatures on interior and exterior parts of the appliance
You may get burnt if you touch any of the interior parts of the cooking chamber, the inside of the
appliance door or any parts that are or were inside the oven during cooking. In addition, touching the
air vent can result in burns.
Before starting cleaning tasks, wait until the cooking chamber has cooled to below 60°C or use the
'Cool down' function to cool the cooking chamber.
Wear personal protective equipment.

Spraying water into a hot cooking chamber

Risk of scalding from hot steam

If water is sprayed into the hot cooking chamber (e.g. using the hand shower), steam will be produced
that may scald.
Before starting cleaning tasks, wait until the cooking chamber has cooled to below 60°C or use the
'Cool down' function to cool the cooking chamber.

Contact with cleaning agents

Risk of chemical burns or irritation to skin, eyes and respiratory system.

Direct contact with the ConvoClean new (S) cleaning agent or ConvoCare (S) rinse aid will irritate the
skin, eyes and respiratory system. Direct contact with the ConvoClean forte (S) cleaning agent will
result in chemical burns to the skin, eyes and respiratory organs.
Do not inhale the vapours or spray mist from the cleaning agent and rinse aid.
Do not let the cleaning agent or rinse aid come into contact with skin, eyes or mucous membranes.
Do not spray cleaning agent or rinse aid into a cooking chamber that is at a temperature of higher
than 60°C, because this will increase the caustic and irritating fumes given off by the cleaning
agent.
Do not open the appliance door during fully automatic oven cleaning using connected canisters.
During fully automatic oven cleaning using single-measure dispensing, only open the appliance
door after being prompted by the software
Wear personal protective equipment.

Escaping gas

Risk of explosion from escaping gas

Escaping gas can ignite and cause an explosion.
For appliances on a wheeled platform and with a flexible connection pipe, you can move the
appliance forward within its range of movement when cleaning the case or the floor. The range of
movement is set by the retaining device used to secure the appliance in place (typically 0.5 m).
Never strain the connecting cables or pipes.

User manual 99
5 Cleaning procedures

5.2.2 How to perform fully automatic cleaning of the cooking chamber using
connected cannisters

For your safety when cleaning

Before starting cleaning work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when cleaning on page 98', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Taking food in and out using the transport trolley 75
Replacing the rinse-aid canister 116
Replacing the cleaning-agent canister 118

Requirements
You are sufficiently familiar with using the software to be able to select and run different cleaning
profiles. (See operating instructions for the combi steamer)
No food has been left in the cooking chamber. There are no foreign objects in the cooking cham‐
ber.
All containers, baking sheets, shelf grills and any other accessories have been removed from the
cooking chamber.
The oven drain is not blocked or clogged with any residues. The filter is fitted in place on the oven
drain.
The interior glass door of the appliance door is secured properly in place.
The suction panel is properly locked in place.
The appliance door is closed.
You have provided the necessary cleaning resources for your cleaning program; see 'Preparing the
cleaning fluids on page 96'.
For table-top models with mobile shelf rack: the roll-in frame is fitted in place and the empty mobile
shelf rack (optionally plate rack) is in the cooking chamber.

How to perform fully automatic oven cleaning using connected canisters

1. Select the cleaning profile and start the cleaning process.

2. Wait for the cleaning program to finish.

3. An audible signal is given when the cleaning program is

finished.
Follow the prompts displayed by the software.

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5 Cleaning procedures

4. Open the appliance door and check the cleaning re‐

sult. The cooking chamber should look clean and not
smell of leftover food or cleaning fluids.
Check the cooking chamber for any foreign matter that
may have entered with the rinse water. Remove any
foreign matter.
If the cleaning result is not good enough, either clean
and rinse the cooking chamber manually or run a
cleaning profile again.
5. Leave the appliance door ajar to let the cooking chamber
dry out.

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5 Cleaning procedures

5.2.3 How to perform fully automatic oven cleaning using single-measure

dispensing

For your safety when cleaning

Before starting cleaning work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when cleaning on page 98', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Taking food in and out using the transport trolley 75
Adding cleaning agent from single-measure dispensing bottles to the cooking chamber 120

Requirements
You are sufficiently familiar with using the software to be able to select and run different cleaning
profiles. (See operating instructions for the combi steamer)
No food has been left in the cooking chamber. There are no foreign objects in the cooking cham‐
ber.
All containers, baking sheets, shelf grills and any other accessories have been removed from the
cooking chamber.
The oven drain is not blocked or clogged with any residues. The filter is fitted in place on the oven
drain.
The interior glass door of the appliance door is secured properly in place.
The suction panel is properly locked in place.
The appliance door is closed.
You have provided the necessary cleaning resources for your cleaning program; see 'Preparing the
cleaning fluids on page 96'.
For table-top models with mobile shelf rack: the roll-in frame is fitted in place and the empty mobile
shelf rack (optionally plate rack) is in the cooking chamber.

How to perform fully automatic oven cleaning using single-measure dispensing

1. Select the cleaning profile and start the cleaning process.

2. Wait for the soaking stage to finish (about 5 to 10 minutes

depending on the cleaning profile).

3. An audible signal is given when the soaking stage is

finished.
You are prompted to add the cleaning agent.
The software displays for you the number of single-
measure dispensing bottles required.
4. Open the appliance door.

5. Add the cleaning agent from the single-measure dispens‐

ing bottles to the cooking chamber.
If necessary for this procedure, pull the mobile shelf rack
out of the cooking chamber and then push it back into the
cooking chamber after adding the cleaning agent.

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5 Cleaning procedures

6. Close the appliance door.

7. Wait for the cleaning stage to finish (about 30 to 60 mi‐

nutes depending on the cleaning profile).

For easyTouch controls, selecting the 'Express' cleaning

program length will skip steps 8 to 12 of these instructions.
8. An audible signal is given when the cleaning stage is
finished.
You are prompted to add the rinse aid.
The software displays for you the number of single-
measure dispensing bottles required.
In exceptional cases, you may be able to skip this step of
adding rinse aid depending on the water hardness and
the amount of limescale in the appliance.
9. Open the appliance door.

10. Add the rinse aid from the single-measure dispensing bot‐
tles to the cooking chamber.
If necessary for this procedure, pull the mobile shelf rack
out of the cooking chamber and then push it back into the
cooking chamber after adding the rinse aid.
11. Close the appliance door.

12. Wait for the final cleaning stage to finish (about 20 to 30

minutes depending on the cleaning profile).

13. An audible signal is given when the final cleaning

stage is finished.
Follow the prompts displayed by the software.

14. Open the appliance door and check the cleaning re‐
sult. The cooking chamber should look clean and not
smell of leftover food or cleaning fluids.
Check the cooking chamber for any foreign matter that
may have entered with the rinse water. Remove any
foreign matter.
If the cleaning result is not good enough, either clean
and rinse the cooking chamber manually or run a
cleaning profile again.
15. Leave the appliance door ajar to let the cooking chamber
dry out.

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5 Cleaning procedures

5.2.4 How to perform semi-automatic cleaning of the cooking chamber for table-
top models fitted with rack

For your safety when cleaning

Before starting cleaning work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when cleaning on page 98', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Inserting and removing racks 82
Releasing and securing the suction panel 122

Requirements
You are sufficiently familiar with using the software to be able to select and run different cleaning
profiles. (See operating instructions for the combi steamer)
No food has been left in the cooking chamber. There are no foreign objects in the cooking cham‐
ber.
All containers, baking sheets, shelf grills and any other accessories have been removed from the
cooking chamber.
The oven drain is not blocked or clogged with any residues. The filter is fitted in place on the oven
drain.
The interior glass door of the appliance door is secured properly in place.
The suction panel is properly locked in place.
The appliance door is closed.
You have provided the necessary cleaning resources for your cleaning program; see 'Preparing the
cleaning fluids on page 96'.

How to perform semi-automatic cleaning of the cooking chamber for table-top models fitted with rack

1. Select the cleaning profile and start the cleaning process.

2. Wait for the soaking stage to finish (about 10 minutes).

3. An audible signal is given when the soaking stage is fin‐

ished.
You are prompted to spray in the cleaning agent.

4. Open the appliance door.

5. Hinge the rack and suction panel outwards into the cook‐
ing chamber.

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5 Cleaning procedures

6. Use the spray bottle to spray cleaning agent around the

cooking chamber, the suction panel and the area behind
the suction panel, the rack and the oven drain.

7. Clip the suction panel and rack back into place.

8. Close the appliance door.

9. Wait for the cleaning stage to finish (about 10 minutes).

10. An audible signal is given when the cleaning stage is fin‐

ished.
You are prompted to rinse off the cooking chamber.

11. Open the appliance door.

12. Hinge the rack and suction panel outwards again into the
cooking chamber.

13. Use the hand shower to rinse out thoroughly the cooking
chamber, the accessories, the area behind the suction
panel and the oven drain.

WARNING Risk of food contamination from cleaning

agent or rinse aid resulting from inadequate rinsing
If the appliance does not have a hand shower, use an
external water spray instead of the hand shower or
wipe down the cooking chamber, fittings and the area
behind the suction panel thoroughly with plenty of wa‐
ter and a soft cloth.

14. Check the cleaning result. The cooking chamber should

look clean and not smell of leftover food or cleaning flu‐
ids.
If the cleaning result is not good enough, either clean and
rinse the cooking chamber manually or run a cleaning
profile again.
15. Clip the suction panel and rack back into place.

16. Leave the appliance door ajar to let the cooking chamber
dry out.

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5 Cleaning procedures

5.2.5 How to perform semi-automatic cleaning of the cooking chamber for table-
top models fitted with mobile shelf rack

For your safety when cleaning

Before starting cleaning work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when cleaning on page 98', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Taking food in and out using the transport trolley 75
Releasing and securing the suction panel 122

Requirements
You are sufficiently familiar with using the software to be able to select and run different cleaning
profiles. (See operating instructions for the combi steamer)
No food has been left in the cooking chamber. There are no foreign objects in the cooking cham‐
ber.
All containers, baking sheets, shelf grills and any other accessories have been removed from the
cooking chamber.
The oven drain is not blocked or clogged with any residues. The filter is fitted in place on the oven
drain.
The roll-in frame is fitted in place and the empty mobile shelf rack (optionally plate rack) is in the
cooking chamber.
The interior glass door of the appliance door is secured properly in place.
The suction panel is properly locked in place.
The appliance door is closed.
You have provided the necessary cleaning resources for your cleaning program; see 'Preparing
the cleaning fluids on page 96'.

How to perform semi-automatic cleaning of the cooking chamber for table-top models fitted with mobile shelf
rack

1. Select the cleaning profile and start the cleaning process.

2. Wait for the soaking stage to finish (about 10 minutes).

3. An audible signal is given when the soaking stage is fin‐

ished.
You are prompted to spray in the cleaning agent.

4. Open the appliance door.

5. Take out the mobile shelf rack (optionally plate rate) and
the roll-in frame.

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5 Cleaning procedures

6. Hinge out the suction panel into the cooking chamber.

7. Use the spray bottle to spray cleaning agent around the

cooking chamber, the suction panel and the area behind
the suction panel, and the oven drain.

8. Secure the suction panel back in place.

9. Fit the roll-in frame and slide back in the mobile shelf rack
(optionally plate rack)

10. Use the spray bottle to spray the mobile shelf rack (op‐
tionally the plate rack) and the roll-in frame with cleaning
agent.

11. Close the appliance door.

12. Wait for the cleaning stage to finish (about 10 minutes).

13. An audible signal is given when the cleaning stage is fin‐

ished.
You are prompted to rinse off the cooking chamber.

14. Open the appliance door.

15. Use the hand shower to rinse off thoroughly the mobile
shelf rack (optionally the plate rack) and the roll-in frame.

16. Take out the mobile shelf rack (optionally plate rate) and
the roll-in frame.

17. Hinge out the suction panel into the cooking chamber.

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5 Cleaning procedures

18. Use the hand shower to rinse out thoroughly the cooking
chamber, the suction panel and the area behind the suc‐
tion panel, and the oven drain.

WARNING Risk of food contamination from cleaning

agent or rinse aid resulting from inadequate rinsing
If the appliance does not have a hand shower, use an
external water spray instead of the hand shower or
wipe down the cooking chamber, fittings and the area
behind the suction panel thoroughly with plenty of wa‐
ter and a soft cloth.

19. Secure the suction panel back in place.

20. Fit the roll-in frame and slide back in the mobile shelf rack
(optionally plate rack)

21. Check the cleaning result. The cooking chamber should

look clean and not smell of leftover food or cleaning flu‐
ids.
If the cleaning result is not good enough, either clean and
rinse the cooking chamber manually or run a cleaning
profile again.
22. Leave the appliance door ajar to let the cooking chamber
dry out.

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5 Cleaning procedures

5.2.6 How to clean the cooking chamber without using cleaning agents

For your safety when cleaning

Before starting cleaning work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when cleaning on page 98', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Taking food in and out using the transport trolley 75
Putting away and retrieving the core temperature probe 80

Requirements
You are sufficiently familiar with using the software to be able to select and run different cleaning
profiles. (See operating instructions for the combi steamer)
No food has been left in the cooking chamber. There are no foreign objects in the cooking cham‐
ber.
The oven drain is not blocked or clogged with any residues. The filter is fitted in place on the oven
drain.
The interior glass door of the appliance door is secured properly in place.
The suction panel is properly locked in place.
The appliance door is closed.
For table-top models with mobile shelf rack: the roll-in frame is fitted in place and the mobile shelf
rack (optionally plate rack) is in the cooking chamber.

How to clean the cooking chamber without using cleaning agents

1. Select the cleaning profile and start the cleaning process.

2. Wait for the cleaning program to finish.

3. An audible signal is given when the cleaning program is

finished.
Follow the prompts displayed by the software.

4. Open the appliance door and check whether the ex‐

pected cleaning result has been achieved.
Check the cooking chamber for any foreign matter that
may have entered with the rinse water. Remove any
foreign matter.
If necessary, either clean and rinse the cooking cham‐
ber manually or run another cleaning profile.
5. Leave the appliance door ajar to let the cooking chamber
dry out.

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5 Cleaning procedures

5.2.7 How to clean the double glass door

For your safety when cleaning

Before starting cleaning work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when cleaning on page 98', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Releasing and securing the interior glass door. 125

Requirements
You have household glass cleaner available as the necessary cleaning product.
You have several (at least three) soft clean cloths available for use.
The appliance door has cooled to room temperature after the last operation.

How to clean the double glass door

1. Open the appliance door and hinge the interior glass pan‐
el away from the double glass door.

2. Use a soft clean cloth and the cleaning product to clean

each side of both the interior and exterior glass panels of
the double glass door.
Take care not to scratch the glass as you clean.
3. Use a soft clean cloth and clean water to wipe off each
side of both the interior and exterior glass panels of the
double glass door.

4. Use a soft clean cloth to dry off each side of both the inte‐
rior and exterior glass panels of the double glass door.

5. Hinge the interior glass panel of the appliance door back

and secure in place.

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5 Cleaning procedures

5.2.8 How to clean the cooking chamber behind the suction panel

For your safety when cleaning

Before starting cleaning work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when cleaning on page 98', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Inserting and removing racks 82
Taking food in and out using the transport trolley 75
Releasing and securing the suction panel 122

Requirements
You have the required cleaning agent available for use: spray bottle containing ConvoClean new or
ConvoClean forte; see 'Preparing the cleaning fluids on page 96'.
The oven drain is not blocked or clogged with any residues.
For table-top models with rack: the left-hand rack has been removed.
For table-top models with mobile shelf rack: The mobile shelf rack and the roll-in frame have been
removed from the cooking chamber.

How to clean the cooking chamber behind the suction panel

1. Hinge out the suction panel into the cooking chamber.

2. Use the spray bottle to spray the cleaning agent onto all
sides of the suction panel and onto the area behind the
suction panel.

3. Leave the cleaning agent to work for 10 to 20 minutes.

4. Use the hand shower to rinse off thoroughly the suction

panel from all sides, the area behind the suction panel,
and the entire cooking chamber.
For heavy soiling, you can repeat the cleaning process.

WARNING Risk of food contamination from cleaning

agent or rinse aid resulting from inadequate rinsing
If the appliance does not have a hand shower, use an
external water spray instead of the hand shower or
wipe down the cooking chamber, fittings and the area
behind the suction panel thoroughly with plenty of wa‐
ter and a soft cloth.

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5 Cleaning procedures

5. Secure the suction panel back in place.

6. Leave the appliance door ajar to let the cooking chamber

dry out.

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5 Cleaning procedures

5.2.9 How to perform intensive cleaning of the hygienic plug-in gasket

For your safety when cleaning

Before starting cleaning work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when cleaning on page 98', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Removing and fitting the hygienic plug-in gasket 124

Requirements
You have household detergent available as the necessary cleaning product.
You have several (at least three) soft clean cloths available for use.

How to perform intensive cleaning of the hygienic plug-in gasket

1. Open the appliance door and remove the hygienic plug-in

gasket.

2. Use a soft clean cloth and the cleaning product to clean

the hygienic plug-in gasket in a sink.

3. Use a soft clean cloth and clean water to rinse off the hy‐
gienic plug-in gasket in a sink.

4. Use a soft clean cloth to dry the hygienic plug-in gasket

thoroughly.

5. Refit the hygienic plug-in gasket around the mouth of the

cooking chamber.

6. Leave the appliance door open to let the hygienic plug-in

gasket dry off completely.

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5 Cleaning procedures

5.3 Instructions for handling the appliance for cleaning

Contents

This section contains the following topics:

Page
Working safely with the appliance 115
Replacing the rinse-aid canister 116
Replacing the cleaning-agent canister 118
Adding cleaning agent from single-measure dispensing bottles to the cooking chamber 120
Releasing and securing the suction panel 122
Removing and fitting the hygienic plug-in gasket 124
Releasing and securing the interior glass door. 125

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5 Cleaning procedures

5.3.1 Working safely with the appliance

Your safety and the safety of your staff

Before your personnel start working with the combi steamer for the first time, familiarize yourself with
the information contained in the chapter 'For your safety on page 23' and make relevant safety ar‐
rangements.
Instruct your personnel to learn the safe-working rules given in this section before starting work, and to
follow them strictly.
Instruct your personnel to familiarize themselves with the hazard warnings listed in this section and in
further instructions below, and instil in them the importance of taking the specified precautions.

Personal protective equipment for your personnel

Instruct your personnel to wear the correct personal protective equipment specified in the section 'Per‐
sonal protective equipment on page 44' of the 'For your safety' chapter for the relevant tasks.

Hot surfaces

Risk of burns from high temperatures on interior and exterior parts of the appliance
You may get burnt if you touch any of the interior parts of the cooking chamber, the inside of the
appliance door or any parts that are or were inside the oven during cooking. In addition, touching the
air vent can result in burns.
Before starting cleaning tasks, wait until the cooking chamber has cooled to below 60°C or use the
'Cool down' function to cool the cooking chamber.
Wear personal protective equipment.

Contact with cleaning agents

Risk of chemical burns or irritation to skin, eyes and respiratory system.

Direct contact with the ConvoClean new (S) cleaning agent or ConvoCare (S) rinse aid will irritate the
skin, eyes and respiratory system. Direct contact with the ConvoClean forte (S) cleaning agent will
result in chemical burns to the skin, eyes and respiratory organs.
Do not inhale the vapours or spray mist from the cleaning agent and rinse aid.
Do not let the cleaning agent or rinse aid come into contact with skin, eyes or mucous membranes.
Do not spray cleaning agent or rinse aid into a cooking chamber that is at a temperature of higher
than 60°C, because this will increase the caustic and irritating fumes given off by the cleaning
agent.
Do not open the appliance door during fully automatic oven cleaning using connected canisters.
During fully automatic oven cleaning using single-measure dispensing, only open the appliance
door after being prompted by the software
Wear personal protective equipment.

Escaping gas

Risk of explosion from escaping gas

Escaping gas can ignite and cause an explosion.
For appliances on a wheeled platform and with a flexible connection pipe, you can move the
appliance forward within its range of movement when cleaning the case or the floor. The range of
movement is set by the retaining device used to secure the appliance in place (typically 0.5 m).
Never strain the connecting cables or pipes.

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5 Cleaning procedures

5.3.2 Replacing the rinse-aid canister

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 115', and follow the instructions given there.

Materials required

One empty canister (10 litres) for the ConvoCare rinse aid
Enough soft water (approx. 10 litres); (for specification see the 'Water quality' section of the 'Tech‐
nical data' in the Installation manual)
ConvoCare K concentrate (0.33 l)

Mix up the ConvoCare rinse aid in the canister

To avoid excessive foaming, follow the procedure below when mixing the ConvoCare K concentrate
with soft water to produce the rinse aid:

1. Open the empty canister (1).

2. Fill the canister with soft water (2) until it reaches just be‐
low the 10 litre mark (4).
3. Then pour 0.33l of the ConvoCare K concentrate (3) care‐
fully into the canister (1).
4. Check the fluid level in the canister:
If the level is below the 10 litre mark (4), carefully add
the extra amount of soft water (2) required.
If the level is above the 10 litre mark (4), the rinse aid
is a little less concentrated than specified. You can still
use the rinse aid at the lower concentration.
5. Replace the cap on the canister and tip it up to mix the
liquids together thoroughly.

Replacing the rinse-aid canister

1. Remove the cap from the ConvoCare rinse-aid mixing

canister.

2. Locate the canister that is connected by the (green)

tube to the rinse-aid connector (F) underneath the ap‐
pliance on the left-hand side.
Unscrew the (green) supply tube (2) plus suction noz‐
zle from the located canister.
Remove the empty rinse-aid canister.

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5 Cleaning procedures

3. Place ready the new canister (1) filled with rinse aid.
Feed the (green) supply tube plus suction nozzle (2)
into the full canister (1) and screw it on.
Make sure that there are no kinks in the tube and that
the vent hole on the canister cap is unobstructed.

4. Check the position of the canisters:

The canisters must not sit above the level of the
surface on which the appliance stands.
The level of the surface on which the canister sits
must not lie more than 1 meter below the tube con‐
nections on the appliance.
Check that you have connected the tube to the correct
connector.
The rinse aid must be attached to appliance con‐
nector F.
(The colour green is used throughout.)

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5 Cleaning procedures

5.3.3 Replacing the cleaning-agent canister

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 115', and follow the instructions given there.

Materials required

ConvoClean new or ConvoClean forte replacement canister

Replacing the cleaning-agent canister

1. Remove the seal on the replacement canister for the

ConvoClean new or ConvoClean forte cleaning agent.

2. Locate the canister that is connected by the (red ) tube

to the cleaning-agent connector (G) underneath the
appliance on the left-hand side.
Unscrew the (red) supply tube (2) plus suction nozzle
from the located canister.
Remove the empty cleaning-agent canister.

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5 Cleaning procedures

3. Place ready the new canister (1) filled with cleaning

agent.
Feed the (red) supply tube plus suction nozzle (2) into
the full canister (1) and screw it on.
Make sure that there are no kinks in the tube and that
the vent hole on the canister cap is unobstructed.

4. Check the position of the canisters:

The canisters must not sit above the level of the
surface on which the appliance stands.
The level of the surface on which the canister sits
must not lie more than 1 meter below the tube con‐
nections on the appliance.
Check that you have connected the tube to the correct
connector.
The cleaning agent must be attached to appliance
connector G.
(The colour red is used throughout.)

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5 Cleaning procedures

5.3.4 Adding cleaning agent from single-measure dispensing bottles to the

cooking chamber

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 115', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Preparing the cleaning agents 96

Requirements

You have started a cleaning profile for fully automatic oven cleaning using single-measure dispens‐
ing. The software is prompting you to add either cleaning agent or rinse aid from the single-meas‐
ure dispensing bottles to the cooking chamber.
You have provided the necessary single-measure dispensing bottles containing cleaning agent
and rinse aid for your cleaning program; see 'Preparing the cleaning fluids on page 96'.

Adding cleaning agent from single-measure dispensing bottles to the cooking chamber

1. Do not open the appliance door until the software

prompts you to do so during the fully automatic oven
cleaning process.
Follow the guidance displayed by the software.
Depending on where you are in the cleaning process,
pick up a single-measure dispensing bottle containing
either cleaning agent or rinse aid.

WARNING Risk of chemical burns or irritation to skin,

eyes and respiratory system.
Take care not to come into contact with cleaning agent
or rinse aid when adding the contents of the single-
measure dispensing bottles to the cooking chamber.
Wear personal protective equipment.
2. Unscrew the cap from the single-measure dispensing
bottle.
Take care not to damage the foil seal on the bottle.

3. Press the bottle approximately vertically onto the spike in

the centre of the oven drain in order to pierce the foil.

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5 Cleaning procedures

4. Leave the bottle sitting upright on the spike for about

10 seconds so that the liquid drains out completely.
Look to check that the fluid has drained out complete‐
ly. You can see the fluid level through the transparent
material used for the single-dose dispensing bottles.
If necessary, squeeze the rest of the fluid out of the
single-measure dispensing bottle while the bottle is
still on the spike.

5. Then pull the bottle carefully off the spike.

Remove the bottle from the cooking chamber.
Repeat steps 2 to 5 if the software prompts you to add
more than one single-measure dispensing bottle of
cleaning agent or rinse aid.

WARNING Risk of food contamination from cleaning

agent or rinse aid
Take care not to get cleaning agent or rinse aid on the
work surface
Do not place empty single-measure dispensing bottles
on the work surface, because the cleaning agent or
rinse aid could drip down the outside

6. Close the appliance door.

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5 Cleaning procedures

5.3.5 Releasing and securing the suction panel

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 115', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Inserting and removing racks 82
Taking food in and out using the transport trolley 75

Materials required

Suitable tool for undoing the fasteners e.g. slotted screwdriver

Requirements
The cooking chamber has cooled down to <60°C after its last use.
For table-top models with rack: the left-hand rack has been removed.
For table-top models with mobile shelf rack: the mobile shelf rack and the roll-in frame have been
removed from the cooking chamber.

Releasing and hinging out the suction panel

1. Use the tool to release the fasteners, top and bottom.

2. Hinge out the suction panel into the cooking chamber.

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5 Cleaning procedures

Securing the suction panel

1. To secure the suction panel, follow the steps in the re‐

verse order that you performed to release it.

2. Make sure that the top and bottom fasteners are secured
in place.

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5 Cleaning procedures

5.3.6 Removing and fitting the hygienic plug-in gasket

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 115', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66

Requirements
The combi steamer has cooled down to <60°C after its last use.
The appliance door is open.

Removing the hygienic plug-in gasket

1. Pull off the hygienic plug-in gasket from around the

mouth of the appliance door. starting from the corners.

Fitting the hygienic plug-in gasket

1. Refit the hygienic plug-in gasket first in the four corners,

starting from one of the top corners.

2. Once all the corner sections are fitted, press the hygienic
plug-in gasket carefully into the straight sections of the
guide.
Make sure that the hygienic plug-in gasket is seated
tightly against the door and does not contain any kinks or
curves.

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5 Cleaning procedures

5.3.7 Releasing and securing the interior glass door.

For your safety when using the appliance

Before starting work, it is essential that you familiarize yourself with the rules and hazard warnings
specified in 'Working safely with the appliance on page 115', and follow the instructions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66

Requirements

The cooking chamber has cooled down to <60°C after its last use.

Releasing and hinging away the interior glass door

1. Open the appliance door.

2. Push back the top and bottom spring clips.

3. Hinge the interior glass panel away.

Securing the interior glass door

1. To secure the interior glass door, follow the steps in the

reverse order that you performed to release it.
2. Check that the spring clips are securing the interior glass
correctly at top and bottom. The appliance door cannot
close until this is the case.

User manual 125

6 Servicing procedures

6 Servicing procedures
Purpose of this chapter

This chapter shows you what servicing tasks need to be carried out on the combi steamer at what in‐
tervals.
It explains how to handle the combi steamer for servicing and the correct procedure to follow during
servicing.
It also summarizes possible faults with the appliance and errors that may arise during operation.

Contents

This chapter contains the following topics:

Page
Basic principles for servicing 127
Troubleshooting 130
Servicing tasks 136

User manual 126

6 Servicing procedures

6.1 Basic principles for servicing

Contents

This section contains the following topics:

Page
Warranty information and contacting customer service 128
Servicing schedule 129

User manual 127

6 Servicing procedures

6.1.1 Warranty information and contacting customer service

Warranty information

In order to be able to claim under the warranty for the combi steamer, the appliance must be installed
in accordance with the instructions in the installation manual by a qualified service engineer from an
authorized service company. The manufacturer must be in receipt of a fully completed checklist from
the Installation manual before a warranty claim can be dealt with.
The warranty does not cover damage resulting from improper setup, installation, use, cleaning, use of
cleaning fluids, servicing, repair or descaling.
To extend the spare parts warranty to 2 years, you need to register the appliance on the manufactur‐
er's homepage (www.convotherm.de) after installing the appliance.

Required information

Please have the following appliance data to hand when contacting our customer service:
Part number of your appliance (see 'Identifying your combi steamer on page 11')
Serial number of your appliance (see 'Identifying your combi steamer on page 11')

Contact data

Convotherm Elektrogeräte GmbH

Ovens & Advanced Cooking EMEA, Manitowoc Foodservice
Talstraße 35
82436 Eglfing
Germany

Reception
Phone (head office) (+49) (0) 8847 67-0
Fax (+49) (0) 8847 414
Internet www.convotherm.com
www.manitowocfoodservice.com
Application support
Hotline (+49) (0) 8847 67-899
e-mail con-dl-chefshotline@manitowoc.com
con-dl-anwendungsberatung@manitowoc.com
Sales
e-mail, appliances/accessories con.verkaufsabwicklung@manitowoc.com
e-mail, spare parts convotherm-spares@manitowoc.com
Customer service
Technical hotline (office hours) (+49) (0) 8847 67 541
Technical Hotline (outside office hours) (+49) (0) 175 405 41 09
e-mail convotherm-service@manitowoc.com

User manual 128

6 Servicing procedures

6.1.2 Servicing schedule

Requirements

Servicing must be performed regularly by the customer service department.

Servicing tasks that the user can perform

What must be serviced? When? Parts required

Replacing the hygienic plug-in If the hygienic plug-in gasket is As listed in the spare parts list:
gasket cracked or greasy 1 hygienic plug-in gasket
Replacing the halogen lamp for If the halogen lamp does not As listed in the spare parts list:
the oven light come on in any operating mode 1 halogen lamp 12V

Servicing tasks that customer service must perform

What must be serviced? How often / When?

General servicing Annually
Water treatment must be adjus‐ If there is a white deposit in the oven chamber
ted correctly
Boiler descaling When prompted

User manual 129

6 Servicing procedures

6.2 Troubleshooting
Contents

This section contains the following topics:

Page
Troubleshooting - Error codes 131
Emergency mode 132
Rectifying faults - problems in operation 134

User manual 130

6 Servicing procedures

6.2.1 Troubleshooting - Error codes

Errors and required responses

The following table lists the errors that you may be able to resolve yourself. If the combi steamer con‐
tinues to display the error after you have tried to resolve it, please contact customer service.
Always contact customer service for help if any error messages appear that are not listed here.

Error no. Description of error Required response

E01.x Low water Open water supply
E02 Temp. electrical area too high Clean fluff filter located outside on
the appliance base
Clear air intake in base of appliance
E03.x Fan malfunction Check fuse in building
E34.0 Boiler pump error Unplug the appliance for approx.
10 seconds then restart
E61.0 Cleaning: Steam error Unplug the appliance for approx.
10 seconds then restart
E62.0 Pressure switch error Unplug the appliance for approx.
10 seconds then restart
E63.0 Pressure switch error Unplug the appliance for approx.
10 seconds then restart
E81.0 Cooking mode error Download cooking profile again
Import cooking profiles stored on
the IDM
E89.x PM error Switch the appliance off and back on
again
E91.x SD error Switch the appliance off and back on
again
E92.x SD error Switch the appliance off and back on
again
E96.0 Connection error Unplug the appliance for approx.
10 seconds then restart
E99 Communication lost Unplug the appliance for approx.
10 seconds then restart
E99.9 Initialization error Unplug the appliance for approx.
10 seconds then restart

User manual 131

6 Servicing procedures

6.2.2 Emergency mode

Operating the combi steamer in emergency mode

Your combi steamer has an emergency mode that lets you continue to use it when it has a fault that
cannot be resolved quickly.
This gives you continued but limited use of the appliance even though it has a fault.

Always notify your customer service office however.

Requirements

The appliance is in emergency mode.

An audible signal is given.
An error code is shown in the display.

Operating the appliance in emergency mode

1. Confirm the displayed error and start a cooking profile or a

cleaning profile that is based on an available operating
mode.

Limitations

Cooking times may be longer and uneven cooking may result. So pay particular attention to the
cooking process and the cooked condition of your product.
Water consumption may increase.
Fully automatic and semi-automatic cleaning may not be possible or only have limited functions
available.
The core temperature probe and the optional sous-vide sensor may not work.
Only those functions can be selected that will not be impaired by the active fault in question.

Cooking programs that can be used in emergency mode

The following table lists the errors under which the appliance can still work, albeit with limitations, in
emergency mode when the error cannot be resolved quickly.

Error Limitations / Action

no.
E01.x - - up to No preheating of boiler
140°C Cleaning not possible
E02 x up to up to up to Let the appliance cool down
140°C 140°C 140°C Let the product finish cooking fully at low cooking
temperature for a longer cooking time
Cleaning not possible
E03.x at - - - Longer cooking time
100°C Uneven cooking results possible (meals in the up‐
per shelves are ready first)
E21.1 at - - - Longer cooking time
100°C Uneven cooking results possible
Cleaning not possible
E21.3 at - - - Cleaning not possible
100°C
E22.x x x x x Core temperature probe or sous-vide sensor not active

User manual 132

6 Servicing procedures

Error Limitations / Action

no.
E23.1 - - x - No preheating of boiler
E23.3 Cleaning not possible
E24.1 at - x - Cleaning not possible
E24.3 100°C
E25.1 - - up to - Increased water consumption through constant
E25.3 140°C cooling of the collector box
Cleaning not possible
E26.1 - - x - No preheating of boiler
E26.3 Cleaning not possible
E28.1.1 at - - - Cleaning not possible
E28.1.3 100°C
E28.2.1 - - x - Cleaning not possible
E28.2.3
E30.x x x x x Only affects the cleaning process
E33.0 - - x - No preheating of boiler
E34.0 x x x x Boiler not rinsed
Affects the cleaning process
E35.0 x x x x Affects the cleaning process and Crisp&Tasty
E58.0
E59.0
E60.0 x x x x Only affects the cleaning process
E61.0
E62.0
E63.0 - - x - No preheating of boiler
Cleaning not possible
E91.x x x x x
E92.x x x x x

x Emergency mode possible

- Emergency mode not possible

User manual 133

6 Servicing procedures

6.2.3 Rectifying faults - problems in operation

Problems with the food being cooked

Problem Possible cause Required response.

Uneven browning Suction panel not closed correct‐ Releasing and securing the suction
ly panel on page 122
Cooking chamber not preheated Preheat the cooking chamber
Oven temperature too high Select a lower oven temperature
and extend the cooking time
Heater has failed completely or Contact customer service
part of heater is faulty

Problems with the appliance

Problem Possible cause Required response

Appliance does not re‐ Software crash Press ON/OFF for 5 seconds or dis‐
spond to any input for connect the appliance from the
10-20 seconds mains supply for 5 seconds
No longer able to switch ON/OFF is blocked for 3 seconds Try again after 3 seconds.
the appliance on or off
Water runs out underneath Whatever the cause Caution! Contamination hazard
the appliance when closing Discard any food that has come into
the appliance door contact with this water.
Blockage or constriction in the Check the drain pipe and cus‐
drain pipe or wastewater system tomer’s wastewater system and
Permanent drain connection on clean out if necessary
appliances equipped with fully Fit funnel waste trap if necessary
automatic, automatic or semi-au‐
tomatic oven cleaning
Air vent blocked or covered Remove obstruction
Appliance drain clogged Appliance drain
For EB: For EB: For EB:
Water is being sprayed in‐ Automatic boiler rinsing program Emptying and rinsing the boiler
to the oven compartment has not been run every day
during operation
Water standing in cooking Oven drain is blocked Rinse out oven drain
chamber

Problems with cleaning

Problem Possible cause Required response

Black marks in the cooking Incorrect cleaning agent Use ConvoClean forte for
chamber fully automatic oven cleaning
using connected canisters
Use ConvoClean forte S for
fully automatic oven cleaning
using single-measure dis‐
pensing
Use ConvoClean forte or
ConvoClean new for semi-
automatic oven cleaning
Water too hard Adjust water hardness; see
'Technical data' in the installa‐
tion manual

User manual 134

6 Servicing procedures

Problem Possible cause Required response

Poor cleaning result Incorrect soiling level set Select a higher cleaning level
Incorrect cleaning agent used Use ConvoClean forte or
ConvoClean new for fully au‐
tomatic oven cleaning using
connected canisters
Use ConvoClean forte S or
ConvoClean new S for fully
automatic oven cleaning us‐
ing single-measure dispens‐
ing
Use ConvoClean forte or
ConvoClean new for semi-
automatic oven cleaning

User manual 135

6 Servicing procedures

6.3 Servicing tasks

Contents

This section contains the following topics:

Page
Safe working when servicing the appliance 137
Replacing the hygienic plug-in gasket 138
Replacing the halogen lamp for the oven light 139

User manual 136

6 Servicing procedures

6.3.1 Safe working when servicing the appliance

Your safety and the safety of your staff

Before your personnel start working with the combi steamer for the first time, familiarize yourself with
the information contained in the chapter 'For your safety on page 23' and make relevant safety ar‐
rangements.
Instruct your personnel to learn the safe-working rules given in this section before starting work, and to
follow them strictly.
Instruct your personnel to familiarize themselves with the hazard warnings listed in this section and in
further instructions below, and instil in them the importance of taking the specified precautions.

Personal protective equipment for your personnel

Instruct your personnel to wear the correct personal protective equipment specified in the section 'Per‐
sonal protective equipment on page 44' of the 'For your safety' chapter for the relevant tasks.

Live parts

Risk of electric shock from live parts

Touching live parts under the cover and behind the operating panel can result in electric shock.
Make sure that the cover and operating panel are fitted.
Make sure that any servicing work carried out under the covers, behind the control panel or on the
power cord is performed solely by a qualified electrician from an authorized service company.

Hot surfaces

Risk of burns from high temperatures on interior and exterior parts of the appliance
You may get burnt if you touch any of the interior parts of the cooking chamber, the inside of the
appliance door or any parts that are or were inside the oven during cooking. In addition, touching the
air vent can result in burns.
Before starting servicing tasks, wait until the cooking chamber has cooled to below 60°C or use the
'Cool down' function to cool the cooking chamber.
Wear personal protective equipment.

Sharp-edged sheet-metal parts

Risk of cuts from sharp-edged sheet-metal parts

Working with or behind sharp-edged sheet-metal parts may result in cuts to hands.
Exercise caution.
Wear personal protective equipment.

User manual 137

6 Servicing procedures

6.3.2 Replacing the hygienic plug-in gasket

For your safety when performing servicing work

Before starting servicing work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when servicing the appliance' on page 137, and follow the instruc‐
tions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Removing and fitting the hygienic plug-in gasket 124

Spare parts contents

Spare part required as listed in the spare parts list:

1 hygienic plug-in gasket

Requirements

Check that the following requirements have been met:

The combi steamer has cooled down to <60°C after its last use.
The appliance door is open.
The newly supplied gasket has been checked for damage and is intact.

Replacing the hygienic plug-in gasket

To remove the old hygienic plug-in gasket and to fit the new hygienic plug-in gasket, follow the instruc‐
tions given in 'Removing and fitting the hygienic plug-in gasket on page 124'.

User manual 138

6 Servicing procedures

6.3.3 Replacing the halogen lamp for the oven light

For your safety when performing servicing work

Before starting servicing work, it is essential that you familiarize yourself with the rules and hazard
warnings specified in 'Safe working when servicing the appliance' on page 137, and follow the instruc‐
tions given there.

Prior knowledge required

You need to know these operations:

Opening and closing the appliance door safely 66
Inserting and removing racks 82
Taking food in and out using the transport trolley 75

Spare parts contents

Spare part required as listed in the spare parts list:

1 halogen lamp 12V

Materials required

You will need the following materials:

Socket wrench, size 8

Handling the halogen lamp

Always wear clean gloves or use a cloth to handle the working halogen lamp. Never touch the glass
bulb of new or reusable halogen lamps with bare fingers.
If it is not possible to remove the halogen lamp intact e.g. the contact pins are left behind, contact a
service engineer immediately.

Requirements

Check that the following requirements have been met:

The combi steamer has been disconnected from the power supply and protective measures taken
to ensure the power cannot be switched on again.
The cooking chamber has cooled down to <60°C after its last use.
For table-top models with rack: the right-hand rack has been hinged into the cooking chamber.
For table-top models with mobile shelf rack: the mobile shelf rack and the roll-in frame have been
removed from the cooking chamber.
The halogen lamp has cooled down.
The new halogen lamp has been checked for damage and is intact.

User manual 139

6 Servicing procedures

Removing the halogen lamp

1. Use the socket wrench to remove the four hex bolts on

the oven light.
The special construction means that the assembly of
screws, trim, glass panel and gasket including mount re‐
mains in one piece when the screws are undone.

2. Take the complete assembly off the cooking chamber

wall .

3. Reach through the hole in the cooking chamber wall into

the reflector housing and pull the halogen lamp out up‐
wards in a straight line.

Fitting the halogen lamp

1. To fit the halogen lamp, follow the steps in the reverse or‐
der that you performed when removing it.
When you have finished the job, remove all objects from
the cooking chamber and wipe down or rinse out the
cooking chamber.

User manual 140

 CONVOTHERM ELEKTROGERÄTE GMBH, OVENS & ADVANCED COOKING EMEA, MANITOWOC FOODSERVICE,
TALSTRASSE 35, 82436 EGLFING | GERMANY, T +49 8847 6 0, F +49 8847 414
WWW.CONVOTHERM.COM, WWW.MANITOWOCFOODSERVICE.COM

Combi steamer
Convotherm 4 table-top models

Serial no.
Item no.
Order no.

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