CSD1012E! - AS Catering Supplies
Contents
1. Convection Temperature 160 C Time 10 Minutes 2nd Phase 3rd Phase 4th Phase 5th Phase 1 Programme 1 Programme R rn mal mal amp lj EI amp oog 2 4 1 Checking whether the target memory is unoccupied Programme field is inactiv Press the programme key The programme display is now in operation Use the UP DOWN keys to select the desired programme 1 Memory unoccupied e h min E The current temperature is displayed 2 Memory occupied The input values of the programme already held in the memory are displayed If the programme is to be deleted Press the INPUT key and hold it down approx 3 secs until two brief signals have been sounded The programme has now been deleted The display shows the last selected programme If an existing programme is to be changed Press the programme key Use the UP DOWN keys to select the desired programme e Input the desired change e g time or temperature of phase The Programme display flashes Save the changed programme by pressing the INPUT key approx 3 secs until two brief signals have been sounded The next memory number will then be displayed 2 4 2 v 4 sf is e VIA E VIUA 120 DS M NN VILA E VIUA 120 2 4 3 E gt 4 up M Emp UN E aem L Input2. All products that are required for further cooking processes eg vegetables for salads and giblets such as brain liver kidney meat and fish can be blanched Steaming All products can be steamed that were previously cooked in water in a saucepan Additional liquid is not required For the optimal use of the appliance different products can be steamed at the same time No transfer of flavour occurs Products can be removed or added at any time during the cooking process The cooking can be checked up on at any time The cooking time is always the same independant of the quantity being cooked Range of Applications Steaming VEGETABLES Processing Guide Aubergines Use Perforated GN containers 20 mm deep for dumplings meatballs portions of fish Perforated GN containers 65 mm deep for vegetables of all kinds eggs potatoes Perforated GN containers 65 100 mm deep for potatoes Un perforated GN containers for vegetables meat fricassee meat balls whole fish During the steaming process a condensate forms in unperforated containers that can be used as a juice for making sauce Use GN shelves for larger pieces of meat boiled fillet of beef joints ham and for whole cabbages cauliflower red cabbage white cabbage For making sauce an un perforated GN dish is placed low in the appliance Perforated GN containers shorten cooking times 10 1595 Seasonin
3. Low temperature cooking is also possible in convection and combination mode 30 C 99 C NB lower cooking temperatures will require a longer cooking time than conventional cooking Advantages Reduction in weight loss Higher nutritional content in the cooked products 27 2 9 Core Temperature cooking o CSD and EK Models only jj Advantages Overheating is not possible Loss of weight is minimized by the precision of the cooking process The product will not require monitoring during the cooking operation so releasing the operator for other tasks Insert the probe to the point where its tip is approximately in the centre of the product Probe must be cold Do not strain or overstretch the probe cable Close the door Push the handle until it is in line with the oven door v ic 3 Select one of the cooking modes 000000 DN Dl MA uS In the combination steaming mode the humidity can be varied v A e Input the desired cooking temperature V A i y e Press the Core Temperature Key the green LED lights up Input the desired core temperature e SUN The programme is started by means of the START key While the programme is running the current actual temperature of the probe is displayed e If a display of the pre selected core temperature is desired please press z If a display of the pre selected cooking temperature is desired please
4. trout Grease thoroughly Roasting Temp 220 230 20 mm Plates Fresh sole Season Preheat to 220 10 12 20 mm GN Tins Oil Roasting Temp 180 Shelves Range of Applications Convection FAST INTENSE Processing guide Approx Temp Approx Shelves COOKING Display C time Min Tins Pork cutlet Panade egg breadcrumbs Pre heat to 250 10 12 20 mm GN Tins fresh thoroughly oil the breaded surface Roasting Temp 220 Shelves of the cutlets avoid leaving dry spots lightly oil plate bottom Pork cutlet Oil both sides Pre heat to 220 10 12 Shelves fresh breaded Roasting Temp 180 auf approx 150 g Frying sausage fresh Oil lightly Pre heat to 250 8 10 Shelves or coarse filling Roasting Temp 220 20 mm GN Tins not blanched Filet steak fresh Season Pre heat to 250 7 Shelves approx 180 g medium Oil lightly Roasting Temp 250 Fillet steak frozen Oil Pre heat to 250 10 12 Shelves approx 180 g medium Season after roasting process Roasting Temp 220 Rissoles fresh Grease plate and upper surface Pre heat to 250 10 15 40 mm GN Tins approx 150 g of meat lightly Roasting Temp 220 Pork loin cutlet fresh Do not season Preheat to 250 6 8 Shelves or approx 2 mm high Roasting Temp 220 20 mm Tins approx 130 g Liver Oil Preheat to 250 4 6 20 mm GN Tin Season after roasting process Roasting Temp 220 each insertion or Shel
5. A Input the desired time E 2 V A e Input the desired temperature max 100 C e pad The programme is started by means of the START key Tips amp Notes Stewing Steaming Regeneration Unperforated GN containers are used for stewing e The basic rule all products that have been cooked e Liquid seasoning or fat is added to the product with steam can be re heated with steam Warming up periods depend on the depth to which e Wh king rice 1 5 ti h ity of liquid i en cooking rice 1 5 times the quantity of liquid is containers are filled required e We recommend that regeneration be carried out in When setting the time remember that stewed 5 un perforated 65 mm high GN containers products display a stronger after cooking effect e Vegetable products that are to undergo further Cooking Pulses amp Rice processing should be refreshed with iced water after the steaming operation e The products are placed into GN containers and covered with liquid Defrostin g Conserves e Defrosting times for deep frozen products are substantially shortened by the use of steam e Jars or tins should be used for making conserves Meat and sausage conserves are placed in GN shelves 24 Tips amp Notes lanching Because of the immediate inflow of steam the blanching of products in this appliance is very time saving Use perforated GN containers 65 100 mm deep
6. and also when the door is opened after cooking to allow excess steam to safely escape before fully opening the oven door e Push the handle until it is in line with the oven door If the power has been connected the door will now lock automatically hermetically sealing the oven cavity Torelease the door pull the handle towards you until it clicks into the open position The oven door will then automatically be released to the safety position Allow a few seconds for the excess steam to escape before pulling the door fully open Initial Operation Only to be done by a Hobart Service Technician or an Authorised Hobart Service Agent Before the appliance is used it must first be preheated for at least one hour at a temperature of 250 Deg C see Chapter 2 5 convection mode The aroma and smoke that are then developed are normal as the oven is burning off oils and grease used in production Allow appliance to cool down and then clean it thoroughly Checkthe door and re adjust if necessary Cooking programme can only be started with door closed Loading the oven Maximum load CS CSD 0612 30kg CS CSD 2012 100 kg CS CSD 1012 50kg CS CSD 2022 200 kg CS CSD 1022 100 kg Place the cooking load in appropriate container or on grid in accordance with the instructions for use and slide them into the insert Loading of 10 level ovens The insert may be left in the oven or can be used in conjunction the op
7. has several functions Display of the pre selected time Display of the remaining running time for the cooking programme Display of the preselected core temperature Display of the actual core temperature When the display shows the appliance is working in manual operation no automatic switch off at the end of cooking process Time Check Key When this key is pressed the pre selected time is superimposed for approximately 5 seconds Pressing this key also cancels the probe function Core Temperature Key CSD and EK Models only When this key is pressed the pre selected time is disabled and the desired core temperature can be input The green LED lights up when core temperature mode is selected The display will read 60 C When the products reaches the core temperature the display flashes and the buzzer will sound every 45 seconds for 15 seconds Adjustment Keys The timer or the core temperature can be adjusted up or down using the two adjustment keys NOTE Time pre select is not operational in core temperature operation To switch back to manual operation press the Stop key Press and hold the down key until the display shows Temperature Pre Select Temperature Display This display has several functions Display of the pre selected temperature Display of the actual temperature Display of the pre selected temperature for DELTA T Temperature Pre Select When this key
8. is pressed the pre selected temperature is displayed in place of the actual temperature for approx 5 seconds DELTA T Cooking CSD Model only When this key is pressed the cooking temperature follows the core temperature with a constant difference When this key is pressed the display will show 60 C This can be adjusted using the adjustment keys between 20 C to 120 C in combi mode or from 20 C to 90 C in steam mode Adjustment Keys These are pressed to adjust the desired temperature upwards or downwards Note The temperature can be set only after the cooking mode has been pre selected lt t e G 2 3 5 2 3 6 Programming CSD Models only Display of Programme Number The display is blinking when the programme in use has been altered The alteration is effective for this programme run only the programme in memory remains unaltered When the programme function is not used the display shows for manual mode To clear a manual mode programme in order to input a new cooking press the ON key once Programme Key This permits the memory to be switched on or off for programming or cooking operation purposes Programme Number Adjustment Key Enter Key When this key is pressed a cooking programme that has just been input with up to 5 phases can be saved under a specified programme number Caution If a second programme is input under the same number the display fla
9. low temperature cooking the hot air temperature is adjustable between 30 C and 99 C This key also allows to set the vent position upper LED illuminated vent closed lower LED illuminated vent open Steam Key The green LED illuminates and the temperature display indicates 100 C This temperature can be lowered For low temperature cooking the oven temperature is adjustable between 30 C and 99 C Combination Steaming Key The green LED and the first LED in the phase display light up and the temperature display indicates 150 C This temperature can be raised or lowered The quantity of steam can be set from 1 to 6 by pressing the combination steaming key The line of LED s indicates the current setting Start Stop Key When this key is pressed the cooking programme is started the LED lights up or stopped AN If the door is not locked the temperature display flashes Phase Pre Select CSD Model only This key has several functions It permits a check to be made on the previous programmed cooking phase and further programming of the next phase During a cooking programme the various phases are displayed when this key is pressed The number of LED s that are illuminated indicates the number of phases in a cooking programme The flashing LED indicates in which phase the cooking programme is currently engaged FI B gt gt x 2 3 3 2 3 4 Time Pre Select Time Display This display
10. press ena ATTENTION The cooking process is monitored by the core temperature probe replacing the timer When the set core temperature is achieved in the product the oven switches off automatically 2 After cooking switch off the core temperature mode by pressing e d the time check key D Core Temperature Probe overheated Let it cool down and re start Core Temperatures Guidelines Minor variations will occur due to meat quality and variance in eating preferences Roast beef Cooked Condition Pink Intended purpose For Roasting Core Temp C Pot Roasts Fully Cooked For Pot Roasting Fillet Steak Pork Loin Cutlet Pink Fully Cooked For Roasting For Roasting or Simmering Leg Fully Cooked For Roasting for the various types of Joints of Pork Saddle Cutlet Slightly Pink For Roasting Shoulder Fully Cooked For Roasting mostly as Collar or Blades Neck Piece Fully Cooked For Roasting Spare Ribs Fully Cooked For Roasting Saddle Slightly Pink For Roasting or Simmering Knuckles Fully Cooked For Roasting or Simmering Ham Very Juicy For Simmering for making Boiled Ham Shoulder Ham Very Juicy For Simmering for Boiled Ham Belly Fully Cooked For Simmering MUTTON Saddle Fully Cooked For Roasting Saddle Slightly Pink For Roasting Leg Fully Cooked For Roast
11. without bones red wine hot air with steam 30 40 min Stuffed peppers Place with its opening in 170 C on the plate bottom hot air with steam 15 min Pie or Filling weight in 120 C meatloaf approx 2 kg per dish hot air aluminium with steam 60 70 min Frying sausage in 180 C coarse hot air not blanched with steam 5 6 min Frying sausage in 200 C fine hot air with steam 5 7 min POULTRY 140 160 C 110 120 hot air with steam 100 110 min Turkey or Season in 140 160 C 100 110 chicken hot air with steam 90 100 min Meat Loaf Oil lightly in 160 180 C baking tin hot air with steam 50 60 min Stuffed cabbage Season in 180 C leaf fresh sprinkle with caraway hot air and browned onions with steam 10 min 22 Convection mode with variable quantities of added steam Different processes can be carried out in sequence There is no requirement for replating of the foodstuffs In the case of foods that are steamed during the first process it is recommended that seasoning should not take place until the steaming operation has ended e Insert the product and close the door Push the handle until it is in line with the oven door EXT Select the convection steam mode select the desired quantity S55 of steam V A e Input the desired time E V A Input desired temperature eg for regenera
12. ELTA T cooking is for large product pieces and may involve extended cooking times 2 Once the cooking process is over press this key to switch of z the DELTA T operation 2 11 Faults 2 11 1 Automatic display of fault conditions In the event of a fault in the appliance the LED in the diagnostic corresponding to the defective part lights HOBART up and a signal sounds Operation is not possible Illuminates one of these 3 symbols switch off the appliance and re start If failure repeats please do not attempt to restart the appliance Switch off at the main switch and call your Regional Office Service Desk EN Water failure If the boiler is starved of water the buzzer will be activated after approx 4 minutes Ensure water control valve is open If the valve was closed switch off the appliance open the water valve and re start the oven If there is no apparent reason for water starvation please call your HOBART Service Desk Temperature Sensor Failure If this code is displayed 0612 1012 1022 the temperature sensor of the cavity is defective 2012 2022 the upper temperature sensor of the cavity is defective n x n aay T E SA m 2012 2022 this code is displayed when the lower temperature sensor of the cavity is defective La it Li RII it en eon ar I UN mm Li Ct A Li Ct uem Nn This code applies for defective core temperature probe during controled core temperature cookin
13. HOBART Convection Steam Ovens CS amp CSD Series A INSTALLATION OPERATION A VERSION 16 07 99 Instructions for Installation and Operation of CS and CSD Series Hobart Convection Steam Ovens Contents Page 1 INSTALLATION Tt nstallati Nea te reet en tete me eoe utente Hake 3 1 2 Water Connection eesessssessessseseneeeenennneneenennnrnnnr ner des kens EEG 4 1 3 Electrical Connection sseeesesssesenenennnnmennnnnnrnnnne 5 2 OPERATION 2 1 Getting acquainted with your HOBART Combi Oven 6 2 2 Gontrol Panel Symbols tet dete RR e Regino RS 8 2 3 Operation of the control PAN sisssssesesseesssrerssrsrsrerssrrrssr rna sr sn arr sn ser rn nan oa 9 2 4 Programming amp Storing Cooking Programmes ssssmsssrrsssrsssersserssnrrr ana 12 2 5 Convection Mode et Exec Br ete E HL odds 17 2 6 Combination Mode Steam and Convection ssssus 20 Convection Mode with variable quantities of added steam 23 2 4 Steam Mode hie ter i e ets 24 2 8 Low Temperature Cooking s ssssoesssrereseersserersrnrssrrsssrssnsrsn sr sn rss nnns 27 2 9 Core Temperature Cooking s ssssoseseoeresesresrersrrrssrrsssrsnsrrsn nera r nare sn nn en nea 28 2 1O DELTA T COOKIIIQz uiii e Etre beret inar ec odes 30 214i RAINS e 2 noti RR EE eai dened 31 3 CLEANING MAINTENANCE 3 1 Care and Cleaning irio eani iid aai a nennen 32 3 2 Mainterari ce orde
14. Provide a suitable pressure hose 1 2 B S P union nut 3 4 stopcock line strainer and a WRAS approved double check valve If water hardness is greater than 6 Deg Clark a water softener must be provided by the customer Maximum water requirement CS CSD 0612 E 18 I h CS CSD 1012 E 30 I h CS CSD 2012 E 50 I h CS CSD 1022 E 50 I h CS CSD 2022 E 80 I h During breaks in operation eg overnight close the stopcock If the equipment is switched on with the water line turned off an audible signal is sounded after approximately 5 minutes and the water failure symbol illuminates WRAS approved double check valve p n 143450 Condensate Discharge Connection B S P 11 2 external thread for 0612 1012 1022 2012 amp 2022 The oven must be installed with the trap provided Provide a tundish at site Do not locate the tundish underneath the machine Drain must fall towards discharge end and must be supported to prevent sagging Drain material must be suitable for water at a temperature of 100 C Terminate the drain above the tundish Exhaust Air Exhaust air must be able to gain free access to a canopy Do not cover up the exhaust air opening Danger of injury The exhaust air temperature can be as high as that in the cooking compartment 1 3 Electrical Connection AN This should only be made by Hobart Engineers or other authorised Service Agents and must be in accordance with the installation require
15. STACEANS Cod halibut fresh or frozen In helpings 40 mm unperforated 12 helpings Carp fresh Halved 40 mm unperforated Halved 4 pieces Carp fresh In helpings 40 mm unperforated 12 helpings Crayfish tails frozen Sprinkle with lemon drops and if possible cover with fresh dill 40 mm unperforated 3 kg Salmon fresh Season helpings with lemon 40 mm unperforated 10 pieces Mussels Add some wine 40 mm unperforated 3 kg Sole rolls frais 26 Season and add wine 40 mm unperforated 20 pieces e VIA E ZIA e START STOP Low Temperature Cooking For steaming regenerating blanching and pouch cooking Particularly sensitive dishes require temperatures below 100 C Here you have the ability to select the resultant temperature between 30 C and 99 C Press the STEAM key Heat the appliance up approx 4 to 5 min from cold Insert product and close the door Push the handle until it is in line with the oven door Input the desired time Input the desired temperature maximum 99 C e Start the programme NOTE Pouch Cooking Sous Vide This allows vacuum packed products to be cooked gently at low temperatures Afterwards shock cool and store the product immediately When required the product can also be awakened at low temperatures in the Convection Steam Cooker
16. The programme can now be started STOP 8 5 3 8 2 4 6 Ending a Cooking Programme o a3 o 22 e Atthe end of the programme press the STOP key Press the PROGRAMME key The display shows manual mode Tips amp Notes A new programme can also be input into a programme memory that is already occupied by an old programme as long as the latter is no longer required Input the desired programme into the appliance as described in Section 2 4 2 Then by pressing the PROGRAMME and SELECT key select the programme to be changed Pressing the INPUT key and holding it down until two brief signals sound causes the new programme to take the place of the old one Wi VIA E VIA VIA m 2 4 7 Samples of Programming Apple Pie Select Hot Air mode and vent position Input the time 40 minutes Press the TEMPERATURE PRE SELECT key and input 160 C Press the PROGRAMME key Use the UP DOWN keys to select programme No 2 Press the INPUT key programme saved Checking Press PROGRAMME key and select programme No 2 Using the PHASE key call up phase 1 The following are displayed Hot Air Temperature 160 C and Time 40 minutes Croissant for Crisping Hot Air Temperature 180 C Time 5 minutes PROGRAMME key Programme number Save Check lll Gratin Dauphinoise Hot Air Temperature 140 C Time 30 minutes or somewhat longe
17. achieved e First steam then convection steam For stuffed cabbage leaf peppers pot roasts joints belly of pork e If the browning required is insufficient after the end of the roasting period use convection only at a high temperature First steam then convection steam then convection filled pi GN shelves For beef olive goulash roast beef braised beef Oy and uni ed presen as Tureens can be cooked without the use of a water 3 bath in the convection steam mode at 100 C Baking Tureens having sealable lids are advantageous Any pastries that require moisture at the beginning GN dish h itable f of or during the baking process can be baked GIN Gishes DORT deep ale the most Sable iaf puddings Roasting Braising The convection steam combination is particularly For roast beef fish and roulades use GN shelves or suitable for prolonged roasting pork beef veal lamb GN tins i poultry fish pies puddings j e If the cooked products are prepared in GN tins meat GN shelves should be used for cooking the products juices can be poured over them This eliminates any need to turn them during the cooking process e When beef is being braised the temperature should ua not exceed 130 C e In order to catch meat juices an unperforated GN dish should be inserted into the lower part of the The reduced fan speed also has beneficial effects compartment less drying out of meat juices More
18. away before the cooking process 100 mm perforated 65 mm perforated 6 8 kg Carrots small fresh or frozen Season after the cooking process 65 mm perforated 2 8 kg Carrots diced fresh 65 mm perforated 2 3 kg Corn cobs fresh Sprinkle with lemon drops before the cooking process Shelves 8 12 pieces Asparagus fresh Sprinkle with lemon drops before the cooking process 40 mm perforated 65 mm perforated 3 kg White cabbage sliced fresh Before cooking cover pasta with hot water and add some oil It is advisable to mix the pasta once thoroughly during the steaming process 100 mm perforated 65 mm perforated 65 mm unperforated 3 kg Dumplings meatballs Dumplings and meatballs are steamed without additional water 20 mm unperforated 20 pieces Rice Fricassee of veal Fill up the rice with 1 1 2 time the quantity of water At room temperature Add seasoning and vegetables to the meat 65 mm unperforated 65 mm unperforated 65 mm unperforated 2 5 kg 2kg Soft 8 Hard 10 Brisket Add seasoning and vegetables to the meat 65 mm perforated Shelves 4kg Ox tongue Shelves 4 pieces Pig s knuckle pickled Shelves 6 pieces Calf s brains Blanch 40 mm unperforated 2 kg Calf s sweetbread Season with onions bay leaf juniper berries and vinegar 40 mm unperforated 2kg FISH amp CRU
19. en roasting is to be intense and fast pre heat the appliance to 250 C Fast intense roasting can be carried out on 20 mm GN or on GN shelves This applies also to all breaded products Any traditional or separately prepared breadcrumbs can be used for the panade The surface of breaded products must always be dry before they are greased Lightly oil with a spray gun all breaded products before roasting When breaded foods are being cooked intensely and fast on shelves the under side must also be coated with oil In the case of breaded products it is recommended that some paprika be mixed into the breadcrumbs To improve the browning effect in fast intense cooking browning enhancing grease may also be used FISH Processing Guide Approx Temp Approx Shelves Display C Time Min Tins Roast fresh fish Season Pre heat to 200 10 12 20 mm GN Tins cod amp mullet Oil Roasting Temp 180 Shelves Sea frozen Thoroughly oil plate bottom and Pre heat to 250 10 12 20 mm GN Tins fish fillet upper side of fish fillet Roasting Temp 180 After baking leave dish to stand approx 2 min in order to avoid clinging by the panade this will make portioning easier Fresh trout Season Pre heat to 220 10 12 20 mm GN Tins Oil Roasting Temp 180 Shelves Roasting time is extended by 5 10 mins for frozen trout Fresh breaded Panade flour egg breadcrumbs Pre heat to 250 15 20 Shelves or
20. ensely and fast Pre heat the appliance to 250 C the appliance must be heated to 250 C Lay the slices of bread on the shelves e For grilling shelves only are used They should already be inside the appliance during the pre heating phase CAUTION These shelves will be extremely hot and the operator should take extreme care when loading the oven und use suitable protective clothing Tips amp Notes Browning Pastries that do not require moisture at the beginning of the baking process can be baked in the appliance using convection e If moisture is required the baking process must begin with the setting Convection Steam The setting may be changed to convection again at any time Before baking pre heat the appliance to the desired baking temperature Care should be taken while baking with convection to ensure that the baking temperature is approx 20 C lower than in traditional baking ovens If the temperature is not lowered the products may be unevenly baked e Bake small pastries with a reduced fan speed Only in this way can an optimal bake be achieved Shape the dough and place it on the shelves The grease filter is not required for baking e Slightly reduced baking times as compared with traditional baking ovens are the rule Note Rotation of the product will ensure an even colouration of the product and an even bake Range of Applications Convection Roasting Wh
21. g 00 In this cases call your HOBART Service Desk Door cannot be unlocked electrically In the event of a prolonged power failure or a fault when cooking foods are located within the appliance the door may be opened manually Switch off the main switch Pull the door handle firmly towards you while firmly pressing against the oven facia with the other hand to stabilise the oven This procedure is only to be used in the case of an emergency and not during normal operations Incase of trouble at the door lock please call your HOBART Service desk 2 11 2 Appliance cannot be started The temperature display blinks e Make sure that the door is fully closed 31 3 1 1 32 CLEANING MAINTENANCE Care amp Cleaning To clean the appliance do not use any chloric acidic or abrasive products Greasy deposits can ignite It is very important to keep the cooking compartment and tray frame clean Daily Cleaning e Wipe off solids from the base of the machine Heat the cooking compartment to approx 45 50 C and spray with cleaning fluid Leave to act for approx 15 minutes Take note of precautions noted in the cleaning product instructions Carry out a steaming operation for approx 20 minutes CSD only one of the programmes could be set as a cleaning programme i e 100 C steam mode for 20 minutes e Rinse the oven chamber thoroughly with clean f
22. g recommendations when steaming Before steaming sprinkle the products with a mixture of seasoning and distribute it Potatoes must be seasoned before being steamed A mixture of butter seasoning is put onto the products after steaming Container Container Approx Contents Time Min 65 mm perforated 2 kg Cauliflower brussel Season after the cooking process sprouts fresh frozen 65 mm perforated 2 kg Cauliflower head Sprinkle with lemon drops fresh before the cooking process Shelves 4 6 pieces Broccoli Season after the cooking process fresh 65 mm perforated 2 3 kg Peas Season after the cooking process frozen 65 mm perforated 2 3 kg Green beans Season after the cooking process frozen fresh 65 mm perforated 2 3 kg Mushrooms halved Sprinkle with lemon drops quartered in slices before the cooking process 65 mm perforated 2 kg Brussel sprouts frozen fresh 65 mm perforated 2 3 kg Celery in slices Sprinkle with lemon drops diced before the cooking process 65 mm perforated 2 3 kg 25 Range of Applications Steaming VEGETABLES Spinach fresh Processing Guide Container 100 mm perforated 65 mm perforated Container Contents 2 kg Approx Time Min Potatoes Place in a 10 salt solution for 15 min before the cooking process or salt dry 100 mm perforated 65 mm perforated 6 8 kg Jacket potatoes Can be sprinkled with car
23. ing Leg English Medium For Roasting Shoulder Fully Cooked For Roasting mostly as Collar Breast Fully Cooked For Simmering 29 2 10 DELTA T Cooking e CSD Models only The advantage of DELTA T cooking enables you to have greater control over the cooking process providing both energy savings and a reduction in product weight loss DELTA T can be used on all three cooking modes Cooking with DELTA T automatically controls the cooking tem perature following the product core temperature with a constant difference This eliminates the possibility of over cooking the out side of the product until the required core temperature is reached Operation e Place the product in the oven e Insert the probe into the product so that the probe top is in the centre of the thickest part e Close the door and switch the oven on Wi FEY n j mmn Select the required cooking mode V A PS Press the probe key the green LED will light Using the UP DOWN keys set the required final core vja AN temperature for the product max 100 C Select DELTA T the LED will light and 60t will appear on the panel Using the UP DOWN keys adjust the temperature to the required setting We recommend 30 C difference in steam mode and 60 C difference in convection mode e Press the start key During cooking the actual core temperature is displayed Generally D
24. ments and all relevant regulations Place the main isolator close to the machine provided by customer During prolonged breaks in operation eg overnight the main switch must be put in the off position Checking Compare the data given on the data plate with that for the building s power supply and the circuit diagram Check that fuse protection and cables are adequate for the current load Connection see floor plan Draw cable suitable for current capacity of the oven through the entry bush joint on the underside Connect cable to the terminal block Tighten all screws in the control box they may have loosened off during transportation Tighten the entry bush compression nuts e The appliance must be earthed The terminal screw is located directly beside the terminal block e This appliance is provided with a terminal for the connection of an external equipotential conductor This terminal is located under the bottom of the oven close to the electrical grommet m O 2 1 1 OPERATION Getting Acquainted with your Hobart Convection Steam Oven Door opening closure The door of the appliance is fitted with an electrically powered lock e The appliance is delivered with the door unlocked and can be opened by firmly pulling the door handle e Push the door until it connects with the latch This is the safety position which should be used when the oven is not in use
25. n an existing bench Checkto ensure machine specification complies with order requirements and that it is the correct voltage Do not install with the sides close to hot equipment e The lateral distance between appliance and wall or other objects must be at least 50 430 mm and 150 mm on side with control panel see fig Between the rear of appliance and wall must be a distance of 20 mm at least Align using a spirit level A gap of at least 300 mm must also be left above the appliance in order to ensure optimal functioning of the ventilation system e For floor models CS CSD 2012 2022 it may be necessary to install the fixing plates provided to fix the oven to the floor Using the roll in roll out trolley optional on CS CSD 0612 2012 Ensure that the oven insert and or tray trolley can easily be slid into the cooking compartment e If the appliance has to cross a grating flat metal strips should be fitted to the floor for the wheels to run on The site on which the oven sits and the surrounding floor area should be perfectly level to facilitate the roll in roll out trolley and the ability to level the oven during installation e Re adjust the oven after it has heated up 1 2 1 2 1 1 2 2 Water Connection Make the cold water connection to a supply of potable softened water Maximum permissible static pressure 6 bar Minimum 0 5 bar
26. r depending on the thickness of the gratin PROGRAMME key Programme number Save isle lere e VILA E VJ A e START STOP Convection Mode For roasting gratinating baking and browning Hot air is made to circulate by the fan without the addition of moisture In this way browning is effected Press convection key the upper green LED lights up Select position of the vent You should always preheat the oven to at least 30 C above the required cooking temperature e Insert product and close the door Push the handle until it is in line with the oven door e Input desired time The time can be reduced or increased using these controls and is displayed on the illuminated display e Input desired temperature To help with this a temperature of 150 C is pre programmed and is displayed on the illuminated display e Start the programme by pressing the START key Tips amp Notes Browning Browning can be done in the appliance for any dishes requiring this as part of the recipe To carry out browning raise the temperature to 250 C GN shelf or 20 mm GN tin can be used Grilling The grilling is effected by placing food directly onto the hot shelves Before being cooked products for grilling should be lightly brushed with oil or a mixture of oil spices herbs condiments etc Toasting When portions are to be grilled int
27. r o etd ster tig eite tesi teret rede ege 33 Machine noise level is x 70 dB A Important Instructions for Use Use in Accordance with Regulations Hobart Convection Steam Ovens are only intended for baking roasting gratinating steaming and stewing food products intended for consumption e Safety Do not wash down with a hose or a high pressure cleaner from outside The danger symbol is shown beside instructions that are essential for the safe operation of the machine Please read these passages with particular care e Liability Incorrect installation and repairs not carried out by Hobart Engineers or their Authorised Service Agent and any technical modification to the machine not authorised by the manufacturers may cancel the manufacturers guarantee All examples given in these instructions with reference to cooking methods times and temperatures are dependant on the quality of the foodstuffs being cooked and may therefore vary HOBART INSTALLATION Installation Transportation to Installation Site This should if possible be done while the appliance is still packaged and on the pallet using rollers or a mechanical handling device Remove Packaging Snip off steel bands Lift off outer carton Alignment on Installation Site e If installing a CS CSD 0612 1012 1022 on a stand it is necessary to remove the legs The legs are only required if you are installing the unit o
28. ray insert Lower the trolley handle until it stops This will lift the tray insert from its retainer securing it to the trolley The trolley may now be removed from the oven with the tray insert securely held in place 2 2 Control Panel Symbols Appliance ON Convection Vent open closed Steam Start Stop Down Timer selection Up Set Temperature Program number selector Enter key Half fan speed BR HOBART Appliance OFF Combination steaming Convection plus steam Phase pre select pad Time or Core Temerature display Core Temperature selection Temperature or DELTA T display Down DELTA T selection Up Cooking program display Down Up HCPC function Humidifier cool down Diagnostic fault zs i START STOP 2 3 2 3 1 2 3 2 Control Panel Operation ON OFF On Key When the green LED and the cooking compartment both light up the appliance is ready for operation ATTENTION open the water cock To cancel a manual cooking programme of up to five phases press the On key once Off Key This is pressed at the end of the day After approximately 10 seconds the cooking compartment light goes out vent opens and the steam generator automatically empties Cooking Modes Convection Key Vent Position The green LED illuminates and the temperature display indicates 150 C This temperature can be raised or lowered For
29. resh water and dry it Thorough Cleaning whenever required Switch off at the main switch disconnect the power supply e Withdraw the tray frame and or tray trolley Remove the grease filter Remove fan plate Clean core temperature probe Clean all parts and the cooking compartment and dry thoroughly Replace the parts when dry Clean the casing with a mild detergent and a damp cloth Do not wash down the exterior of the appliance with a hose or a high pressure cleaner 3 2 Maintenance This appliance has been constructed using modern technology In order to ensure secure and trouble free operation we recommend that a Maintenance Contract be arranged with regular maintenance by Hobart Service Engineers 3 2 1 Descaling Descaling should be carried out only by a trained Service Engineer and in accordance with regulations for safety and ventilation during work with acids Protective clothing must be worn Open the door 0 Empty the steam generator by pressing the OFF key Following the makers instructions and using a hose and the funnel supplied feed in the decalcifying solution slowly via the steam outlet aperture see illustration Boiler capacity 0612 3 Liter 2012 10 Liter 1012 6 Liter 2022 20 Liter 1022 8 Liter LIDTDIPTN TEHERAN LV After approx 3 minutes press the ON key D Select the STEAM programme The steam generator will fill A Input 2 minutes of time and a
30. shes The previously stored programme can now be checked Then either the new programme is saved under a different number orthe old programme is replaced by the new one In this case it is sufficient to press the input key until the display goes out approx 3 seconds and two brief signals have been sounded Other Functions Half Fan Speed Key CSD and EK Models only Press once for 1 2 speed LED flashes Press twice for full speed LED on constantly This key is programmable Humidity While this key is pressed the humidifier is activated Water is injected intermittantly if the oven is above 150 C This key is not programmable HCPC Your oven is capable of operating with the HOBART Communication Product Control system which enables the operator to download cooking information for storage in line with HACCP regulations Contact your local HOBART Sales Office for more information on HCPC Cool Down For automatic cool down of the oven first press the stop key Press adjustment key V until you clear the timer Keep pressed until you get the rain symbol The oven temperature will drop to a pre set 70 C Ej v AJ 2 4 Programming amp Storing Cooking Programmes CSD models are programmable i e they allow 99 programmes of up to 5 phases each to be input and stored in memory mmt o ooo Mode Steam Temperature 100 C Time 20 Minutes Fan Cooking Mode Full Power
31. temperature of 60 C Do not extend this time as it may cause a health hazard Close door and press START key After the programme has run a signal sounds press the sro STOP key Caution Do not switch off the appliance Leave the heated solution in the steam generator to act for approx 1 hour AN Make sure that nobody uses the oven during that period 0 Switch off the appliance the steam generator automatically empties l a After approx 3 minutes switch the appliance on again and allow a 10 minute steaming operation to run 0 Then switch the appliance off again so that the steam generator can re empty Repeatthe 10 minute steaming process 0 Switch the appliance off again Y The appliance is once more ready for operation 33 Notes 34 35 22 Sales 07002 101 101 Service 07002 202 202 Spares 07002 303 303 As continued product improvement is a policy of HOBART specification are subject to change without notice HOBART reserve the right to make alterations and improvements to all products without prior notice Printed in Germany AG 20760 C 07 99 TD
32. than one GN dish may be used in larger ovens Range of Applications Convection with Added Steam Processing Operation Operation Operation Approx Total Shelves Tins Guide 1 2 3 Time Min Containers Boned amp rolled Season oil 120 140 C 65 mm roast beef add carrots leaks and hotair unperforated onions with steam Shelf pour on some red wine 60 min Roast beef Season amp 5 min 140 160 C Shelves oil lightly hot air hot air with steam 15 min Roulades Season oil 30 min 140 160 C 40 mm pour on some red wine steam hot air 65 mm with steam Tins 40 min Braised beef 160 C 150 160 Shelves hot air with steam 60 70 min Stuffed brisket Season 140 C of veal oil lightly hot air with steam 60 70 min 21 Range of Applications Convection with Added Steam Processing Operation Operation Operation Approx Total Shelves Tins Guide 1 2 3 Time Min Containers Roast loin Season oil lightly in 140 160 C of veal Add vegetables as hot air basis of sauce with steam 70 80 min Knuckle of veal Season oil in 140 160 C Add vegetables as hot air basis of sauce with steam 60 min Collar of veal Season in 140 160 C oil hot air with steam 70 80 min Stuffed belly in 140 160 C of pork hot air with steam 70 80 min Pork collar Season in 140 160 C grilled hot air with steam 70 80 min Pork loin Pour on some in 140 C
33. the foodstuffs and close the door Push the handle until itis in line with the oven door ECT e Input convection steam mode and select the desired amount of steam to be added M o V A Input the desired time 2 V A Input the desired temperature e pd The programme is started by means of the start key EE 9 rn Important data for correct selection of desired quantity 8 of steam Humidity Steam On Steam Off GODO 1 x press 5 96 5 sec 95 sec eo0 500 2 x presses 10 96 5 sec 45 sec X 1 101010 3 x presses 20 10 sec 40 sec eo0000 4 x presses 30 96 10 sec 23 sec 000000 5 x presses 40 96 10 sec 15 sec 000000 6 x presses 50 96 10 sec 10 sec 20 Tips amp Notes Depending on the food stuffs being cooked steaming Before roasting begins season the pieces of meat may be carried out first followed by browning with and grease them lightly using an oil spray gun convection The use of the core temperature probe substantially simplifies checking on the stage the cooking has reached The amount of steam and convection can be varied depending on the product being cooked e First steam then convection for browning For browned fruit products fennel leek tomatoes chicory Preferred roasting temperatures lie between 140 C and 160 C in this range the minimum roasting loss is
34. ting a Programme This can be done either in manual mode or directly under a programme number Select the desired cooking mode Input the time Input the temperature Select half fan speed if needed End of input for the 1st phase Press the PHASE key Select the desired cooking mode for the 2nd phase Press the core temperature key the LED lights up Use the UP DOWN keys to set the core probe temperature e Input the temperature Select half fan speed if needed End of 2nd phase Programming Switch on the programme field if not already switched on Use the UP DOWN keys to select the desired programme The programme display is now in operation If the memory is unoccupied Press the INPUT key and keep it depressed until a signal sounds The programme has been stored 2 4 A Checking Er The row of LED s above the phase key indicates the number of phases in the programme The PHASE key also indicates the current phase by a flashing LED D Pu e The Convection Steam Cooker automatically adds up the total h min time for the individual phases and shows it in the time display p Je e The time remaining in the current phase can be ascertained by pressing the key 2 4 5 Calling a Programme STOP lt e The appliance must be in the STOP position LED off Press the PROGRAMME key Use the UP DOWN keys to select the programme START
35. tion 120 C to 140 C e SD The programme is started by means of the START key Tips amp Notes Regeneration Preparation e This setting of the appliance is mainly used for regenerating dishes Fa Humidity Steam Input An a la carte volume preparation is substantially ON OFF facilitated with the convection setting Put plates and dishes for regenerating onto GN G0O0000 5 Ssec 95 sec sigue 1 50500 10 96 5 sec 45 sec Pre heat the appliance to the operating temperature 120 Deg C 140 Deg C eo0 20 10sec 40 sec The formation of condensation on plates and dishes during the warming up phase is prevented by the variable addition of steam Baking roasting and braising can also be carried out at this mode setting 23 Steam Mode For stewing blanching poaching and regeneration Steam flows without pressure into the cooking compartment and permits the gentle cooking of fish meat vegetables potatoes and all products that otherwise are cooked in water The action of the fan distributes the steam evenly within the oven cavity Ee Press the STEAM key the green LED lights up e Heatthe appliance up approx 4 to 5 min from cold e Slide the product in only after the set cooking temperature has been reached Close the door and push the handle until it is in line with the oven door e V
36. tional roll in roll out trolley Loading of 20 level ovens With the door in fully open position insert the tray trolley until the levers connect with the oven cavity facia Lift the trolley handle until it stops This will lower the tray insert into the oven chamber Now with draw the trolley The insert is now held in place by two brackets fitted to the baffle at the rear of the oven NB Anytime the roll in roll out facility in the 10 level oven is not in use you must ensure the insert retainer delivered with the oven is fitted under the fan baffle in order to prevent the insert from tilting when pans ere being removed see fig Unloading the oven DANGER beware of excess steam and heat escaping from the oven chamber when the door is opened Always allow the door to remain in the safety position for a few seconds to allow excess hot air steam to escape Always stand behind the door when fully opening it after the excess steam has escaped from the oven chamber Always wear protective clothing when attending the oven during a cooking operation Unloading of 10 level ovens Product can be removed either directly from the oven leaving the insert in place or can be used in conjunction the optional roll in roll out trolley Unloading of 20 level ovens With the door in the fully open position insert the tray trolley until the levers connect with the oven cavity facia and the two hooks have connected with the t
37. ves Rump steak fresh Season Pre heat to 250 6 10 Shelves approx 180 g medium Oil lightly Roasting Temp 180 Pork chop fresh Season Pre heat to 250 10 12 Shelves sauteed 150 g Oil lightly Roasting Temp 180 Pork chop frozen Oil lightly Pre heat to 250 15 Grating sauteed 150 g Season after roasting process Roasting Temp 220 Pork liver Oil Pre heat to 250 4 6 Shelves Season after roasting process Roasting Temp 220 Pork medallion Season Pre heat to 220 5 6 Shelves approx 100 g Oil lightly Roasting Temp 180 Pork cutlet Season Pre heat to 250 6 7 Shelves approx 130 g Oil lightly Roasting Temp 220 Goods for baking Approx Temp Approx Time Goods for baking Approx Temp Approx Time Pre Heat appliance Display C Min Pre Heat appliance Display C Min Puff pastry 170 18 20 Yeast rolls with milk 200 10 12 Danish pastry 180 18 20 Plaited Load 500 g 180 30 35 Flaky pastry 170 180 16 18 Almond Pastry Case 180 10 12 Savarin 190 12 14 Nut Pastry Case 180 10 12 Cake 180 8 Chocolate Pastry Case 180 10 12 Christmas Fruit Loaf 160 55 65 Biscuit Pastry Case 180 10 12 19 Combination Mode In this mode the quantity of steam added can be varied and is indicated by the LED s e Heat the appliance up in steam mode for approximately 4 to 5 minutes in order to ensure that steam is produced at the start of the programme particularly important where the quantity of steam added is small e Slide in
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