USER MANUAL. Fully programmable combi steam gas oven

Transcription

1 USER MANUAL Fully programmable combi steam gas oven

2 Table of contents Preface and warranty 3 Safety instructions 4 Quick start 5 Setting of operation modes, temperature and time 6 Fan and exhaust 7 Core temperature: Functions: Core temperature 8 - How to use the core temperature 9 - How to use Delta T 10 - How to use Cook & Hold 11 Operation modes: ClimaOptima 12 - Steaming 13 - Reheating 14 - Proving / Rising 15 - Preheating 15 - Cooling 15 - CombiWash 16 Programmes: Preprogrammed recipes 17 - Starting programme / recipe 18 - Editing programme Main menu: Setting clock 25 - Timer start 26 - Preset values 27 - Oven set-up 28 Counters for detergent and energy 29 Cleaning USB key function HACCP CombiNet Error codes 41 Recommended core temperatures 42 Low-temperature and long-time roasting 43 Recommended programmes and recipe library For further information on the functions and user interface of the oven, see Service & Installation Manual. 2

3 Dear customer, Congratulations on the purchase of your new WHIRLPOOL oven. You are now the owner of one of the leading ovens on the market. All WHIRLPOOL products are subjected to intensive product development, which ensures that the products always offer the latest technology and the most up-to-date and energy-saving methods of preparation. Moreover, the WHIRLPOOL products are entirely up-to-date with the latest developments/technology in terms of ERGONOMICS AND SAFETY SIMPLE AND LOGICAL OPERATION ELEGANT AND FUNCTIONAL DESIGN RELIABILITY AND SERVICE To ensure that our customers get an optimum and reliable product, all units are passed through an extensive test programme in which all functions are subjected to a continuous and extreme load. Before you start using the oven and its many automatic functions, we recommend that you study the manual thoroughly so as to ensure optimum cooking results. By going through the manual, you will obtain a better understanding of the advanced technology and feel safer while using the oven in your daily work. Furthermore, we call your attention to the wide variety of optional extras: Handshower Core temperature probe Additional cassette rack, trolley for rack, wall bracket Extraction hood and extraction hood with condenser Terms of warranty Provided that it has been registered on the WHIRLPOOL website, your new WHIRLPOOL oven is covered by a 48-month factory warranty. The warranty covers the oven cabinet and spare parts. Furthermore, there is a 10-year warranty on the exterior door glass. The period of warranty takes effect from the date of production. The warranty does not include... We especially draw your attention to the fact that the factory warranty does not cover glass parts such as interior door glass, lamp glass and halogen lamps, nor does it cover sealings. Furthermore, the factory warranty does not apply in the case of defects that are due to the fact that installation has not been carried out in accordance with the Installation & Service Manual at present in force (electricity, gas, water/drain, exhaust), damage resulting from accidents, including damage caused by water, transport, misapplication or negligence, defects and interruptions of operation that are the result of the oven not being handled/operated as specified in the user's manual. WHIRLPOOL cannot be made liable for indirect loss, including loss of profits. If you utilise all the technological facilities of this oven, you are guaranteed perfect results with only a minimum of resources. Enjoy your new WHIRLPOOL oven. Yours sincerely, WHIRLPOOL 3

4 Safety Instructions Ready to use. When the oven is correctly installed, read this manual carefully before the oven comes into service. This manual should be kept handy to persons using the oven. Always place trays filled with hot liquid in the bottom runners of the oven chamber to avoid spilling the hot liquid on yourself when you take the tray out of the oven chamber. Some areas on the outside of the oven may get as hot as 60 C or more, therefore, you should only touch the front of the oven. Do not open the oven during the automatic cleaning process. Do not store flammable materials around or under the unit. When using the roll-in or trolley system, be aware of hot racks sliding out of the oven. Use the parking brakes on the wheels to prevent trolleys from rolling away on uneven floors. Gas units only: If your oven is installed under an extraction hood (recommended), the extraction hood should be switched on when the oven is running. If your oven is connected to a chimney, the flue duct must be cleaned in compliance with local standards and regulations. Do not block the exhaust pipes or the area around the oven. The oven should only be used in calm conditions. FAILURE TO COMPLY WITH THE ABOVE INSTRUCTIONS MAY INCREASE THE RISK OF FIRE! If you smell gas. - Turn off the gas supply immediately. - Do not use the control panel. - Make sure there is ample ventilation near the oven. - Avoid open fire and sparks. - Call the gas supplier, using an external phone. Maintenance and repair: Maintenance and repair should only be carried out by trained technicians. Only use cleaning detergent that matches the specifications from the factory. 4

5 Quick start The operation panel is so designed that the modes are activated by pressing the keys next to the symbols or digits (6 keys on either side). In the case of for instance time and temperature, the left as well as the right side next to the mode are active. The right key increases time, temperature, etc. and the left key reduces time, temperature, etc. Some of the symbols are shown on one side only and will lead you to a submenu. When you have made changes in the submenu, press OK at the upper right hand corner. The red circle with the green line at the top of the panel is the main switch. The green square with the white line at the lower right-hand corner is ON/OFF. The white circle with the small symbol at the lower left-hand corner gives you access to the programme menu. 5

6 Setting of mode, temperature and time Main switch Next mode to the right Access to main menu Selects next mode to the left Setting of temperature (this side: temperature up, left side: temperature down) Core temperature Setting of time (this side: time down, right side: time up)* Access to fan and exhaust Manual humidity pulsing. Only active when HOT AIR is on. Access to preset programmes ON/OFF The white digits next to the symbols for TEMPERATURE and TIME show the actual oven temperature and the actual time remaining. When there is one minute left, the computer counts down from 59 seconds. The alarm sounds when time is up. The red digits are the preset time and temperature. When the oven is on (a program or a function has been activated the square around the function flashes), it is still possible to set TIME, TEMPERATURE, FAN and EXHAUST. Note that the fan wheel is reversible. This means that the wheel can run leftwards as well as rightwards with a small interval when changing direction. The core temperature should be set before the program is started. On the following pages, the above initial display image will be referred to as the work menu. * For continuous operation, press the left key until the indication of time disappears. 6

7 Setting of fan and exhaust a) Return without saving b) OK for settings and return Choose fan speed from 20% to 100% Choose between exhaust open or closed Fan and exhaust can be activated before as well as after start-up. A fan speed between 20 and 50% is recommended for the baking of puff pastry, Danish pastry, cakes and small products as well as in the Delta-T and Cook-and-Hold modes. You may add 1 2 minutes preparation time for each ½ hour when low fan speed is used. Fan speeds below 50% cannot be used at temperatures above 200 C. A fan speed between 50 and 90% are recommended if you want a particularly juicy end product and can accept a longer cooking time. Open exhaust is recommended for bread and pastry, roasting of pieces of meat and to achieve a grill effect. a) Return to work menu without saving settings of fan and exhaust, if any. b) Accept settings of fan and exhaust and return to work menu. It is only possible to set the exhaust function in the hot-air mode. In the other modes, the exhaust function is controlled automatically by the oven. The fan function is active in HOT AIR, STEAMING and REHEATING. In the other modes, the fan is controlled automatically by the oven. 7

8 Core temperature The core temperature sensor offers you the following modes: Active: This is the mode in which you use the core temperature to determine when the product is finished. In this mode, you set the oven temperature, the programme and, if actual, the humidity content. Delta-T: This is the mode in which you set the desired core temperature. You get the best result starting with an oven temperature of C. Subsequently, the oven automatically controls the temperature in the oven chamber on the basis of the core temperature of the product. The oven temperature is approx. 20 C higher than the current core temperature rising gradually as the core temperature of the product rises. This mode offers you very gentle preparation resulting in a tender and juicy end product and reducing shrinkage by up to 20% compared to traditional modes of preparation. Cook & Hold: Cook & Hold is an extension to the Delta-T mode. It starts like Delta-T but ends up by evening out the temperature in the oven and the core temperature and thus acting as a warming mode. Cook & hold is suitable for roasting overnight when there is no staff around. Start-up You start core temperature sensor 1 (optional extra for oven models that are fully programmable with combi steam) by pressing the on/off key once. You start Delta-T by pressing once more next to the active core temperature sensor 1. You start Cook & Hold by pressing once more next to the active Delta-T. To switch off core temperature sensor 1, press the on/off key once more. Remember always to confirm your setting by pressing OK on the key in the upper right-hand corner. You start core temperature sensor 2 (optional extra for oven models that are fully programmable with boiler & fully programmable with combi steam) by pressing the on/off key once. Core temperature 2 only holds the mode active. 8

9 Core temperature sensor Return without saving OK for settings and return ON/OFF core temperature probe 1 ON/OFF core temperature probe 2 (optional extra) Return without saving OK for settings and return Setting of core temperature C Activate core temperature probe 2 (optional extra) The graph illustrates the difference between oven temperature and core temperature. The graph is fixed and does not change when you set the core temperature. Core temperature probe 1 is blue and core temperature probe 2 (optional extra) is green. The red line is the oven temperature. Cooking with core temperature probe 2 The temperature in the product determines which of the two probes first reaches the desired core temperature. When one of the probes reaches the core temperature, an alarm sounds and a message in yellow appears in the display. Take out the product. Close the door and the oven continues until the second probe reaches the desired core temperature. 9

10 Delta-T Return without saving OK for settings and return Delta-T has been selected Set core temperature with arrows Procedure 1. Cool down the oven to C 2. Select one of the following modes: HOT AIR, recommended for very fatty and not too large roasts. STEAMING, recommended for large hams with bones. REHEATING, recommended for poultry and other lean pieces of meat. CLIMAOPTIMA 50%-80%, recommended for all other products. 3. Insert the core temperature probe in the product with the largest diameter. 4. Activate Delta-T and set core temperature. Remember to confirm. 5. Press ON/OFF Delta-T is particularly suitable for cuts of meat that contain a great deal of connective tissue, for large roasts and for very lean cuts of meat. During this slow preparation process, the tough connective tissue is gently broken down, which enhances the flavour and increases the juiciness of the finished product. The preparation time depends on the thickness of the meat and its contents of connective tissue, bones and fat. The recommended preparation time is minutes for each kg of meet. This means that if the oven is loaded with pieces of meat, the largest of which weighs 3 kg, the preparation time will be 3 4 hours. Note that the aromatic compounds in the meat only become volatile at temperatures above 120 C. This means that the meat does not give off flavour until it has been browned at a high temperature for a few minutes. This is, however, of no importance if the meat is subsequently to be cut out. It may be of importance if the meat is to be carved for a buffet. Recommended core temperatures in Delta-T: Rare : C Medium: C Well-done: C 10

11 Cook & Hold Return without changes OK for setting and return Cook & Hold has been selected Set core temperature with arrows Fixed graph illustrating the difference between oven temperature and core temperature COOK & HOLD is a Delta-T mode which, in addition, keeps the food hot when it is done. COOK & HOLD maintains the core temperature until the program is interrupted (by pressing ON/OFF, by opening the oven door, or when the time has run out). Cook & Hold can be activated in HOT AIR, STEAMING, REHEATING (recommended) and CLIMAOPTIMA. Recommended holding temperature is C (at temperatures above 60 C, a gradual dehydration of proteins takes place, the weight of the meat is reduced and the meat becomes less juicy). At the above temperature, the meat can be taken out immediately before carving. After 5 6 hours preparation in COOK & HOLD, shrinkage increases. 11

12 ClimaOptima Set humidity content (lower) Set humidity content (higher) When using ClimaOptima correctly, you minimise shrinkage and enhance the appearance and taste of the products. ClimaOptima offers you the possibility of adding up to 100% humidity to the oven chamber at temperatures from 70 to 250 C). The computer automatically operates according to the desired humidity content by adding or removing humidity. Many products contain a rather large amount of water and therefore give off a great deal of humidity during preparation. Therefore, the oven chamber often contains 15 50% natural humidity. Preheating for 5 minutes with the desired humidity content is recommended. Depending on the amount of products in the oven and the setting of humidity and temperature, the correct humidity content has been reached after 1 5 min. Blue bar is the actual amount of humidity in oven chamber White digits are the humidity set If bar is all red, oven chamber contains 0% humidity. If bar is all blue, oven chamber contains 100% humidity. If you want dry air for grilling, for instance, apply 0% humidity at %C To produce gravy when braising meat, apply 70 80% humidity at C. For poaching fish, poultry and crispy vegetables, apply 70 95% humidity at C. For steaming potatoes, rice, pasta, meat, etc., apply 100% humidity at 100 C. For quick preparation, we recommend the following combination: 190 C 70% humidity. Despite the short time of preparation, products such as herb-marinated cuts of meat, fresh vegetables and bread are treated very gently. If the oven is not connected to a soft water plant, CombiOptima cannot function properly. 12

13 Steaming To get the oven ready for production quickly and to ensure a perfect start of the steaming process, we recommend that you cool down the oven chamber to 80 C. If the oven chamber is too hot, it cools down automatically. It is faster to use the cooling mode, as this mode allows you to open the door while the mode is active. We recommend that you start the steaming process 8 minutes before you place the products in the oven chamber. For reasons of hygiene, the oven automatically checks the water in the steam generator. If the water temperature is below 65 C, the tank is emptied, refilled and the water is heated. Low-temperature steaming at C is recommended for delicate products such as fish. Steaming at 80 C for 5 10 min. of small, fresh vegetables such as carrots, asparagus, and beans (diameter: 5 12 mm) produces end products that keep their colour and crispness. Traditional steaming at C is recommended for all kinds of root vegetables, potatoes, pasta, rice and meat. Forced steaming at 120 C can be used for vegetables that need further processing and for faster preparation of for instance pasta, rice, hard root vegetables and frozen vegetables. Forced steaming should be used with care. To achieve a perfect result every time, we recommend the use of the core temperature probe in all steaming modes. In a fully programmable combi steam oven, you boil by means of injection steam. Select ClimaOptima with 100% humidity at 100 C. If the oven is not connected to a soft water plant, the steaming modes cannot function properly. 13

14 Reheating Reheating is a very gentle process ( C). The program operates with low fan speed and adds a carefully calculated amount of humidity which maintains the nice appearance and taste of the products. To get the fastest reheating, the products should not be covered with a lid or the like. Use a core temperature probe to reach a perfect end temperature. For the reheating of sous-vide products, etc., follow the recommendations of the supplier. Recommended times and temperatures for fast reheating: 8 12 minutes at 140 C for rice/meat and vegetables arranged on plates minutes at C for whole roasts, stews and sauces minutes at 120 C for pasta, rice and the like Proving/Rising The computer is set to maintain the perfect humidity for all products that need to be proved before they are baked. Recommended settings of temperature and time: Loaves of g: Low temperature and long proving time (32 C, 45 min.). Rolls/baguettes of g: High temperature and short proving time (36 C, 25 min.). We call your attention to the preset semiautomatic bread program, in which the bread is proved and baked in the same process (models that are fully programmable with combi steam & boiler). Please note the distinction between prebaked (additional baking only) and preproved (defrosting, proving and baking). 14

15 Preheating PREHEATING ensures that the oven chamber is thoroughly heated. If the oven is cold, 2-5 minutes preheating is recommended (models 2.10 and 2.14 require 15 minutes preheating) If the oven is hot, 0 2 minutes preheating is recommended. Preheating at a temperature which is approx. 50 C higher than the desired working temperature is recommended. NOTE: When the oven door is opened for loading, the oven chamber loses 30-50% of the heat. PREHEATING can be set at 0 15 minutes. Note that the countdown does not start until the selected oven temperature is reached. Cooling Cooling is used if you need the oven chamber to be cooler, for instance, when you switch from roasting to steaming or if you are about to clean the oven. Cooling is activated in either of the following ways: a) Oven door closed. Water is used to speed up the cooling process. Alarm sounds when the temperature is reached. b) Oven door open. Fan wheel draws in air to speed up the cooling process. Programme stops when the temperature is reached. It is recommended to set the cooling mode at 20 C below the desired working temperature. 15

16 CombiWash, Automatic Cleaning System Press for indication of level of detergent and rinsing agent. Reading and zero setting (see page 28)* Step down Step up How to do: 1. Check that the oven is not too hot (max. temperature: 80 C). If the oven is too hot, use the cooling mode. 2. Check the level of detergent and rinse aid. 3. Select step 4. Close oven door and start programme by pressing the on/off key. When the programme is over, the oven automatically switches to an energy-saving standby function. Steps 1 and 2 are used after steaming/roasting at low temperatures. Steps 3 and 4 are used after roasting at temperatures above 180ºC. We recommend that CombiWash is used daily/after each production. * Note that this mode is not active as standard. If the oven is not connected to a soft water plant, CombiWash cannot function properly. 16

17 Preset Programmes Press key to the left of ON/OFF Return Select main category Arrow indicates that there are more main categories than those shown. Press again to scroll through the programs of the category (there are more categories than the 5 listed to the right) 17

18 Starting programme Return to previous menu Yellow frame moves to the left (A) Temperature down in current step Reduce time in current step Access to fan and exhaust in current step Return to work menu Yellow frame moves to the right (A) Temperature up in current step Increase time in current step Access to core temperature in current step Setting of humidity content in Clima- Optima (if mode is ClimaOptima) Start programme (A) Note the location of the yellow square. Only that particular step in the programme can now be edited in terms of time, temperature, fan/exhaust, core temperature and possibly humidity content (ClimaOptima). Any changes you may have made to the programme are saved in the current run only. If no changes have been made, press ON and the programme runs according to the settings. 18

19 Entering and editing programme Press for access to main menu Press for access to making new programmes or changing existing ones If, when one of the functions in the main menu is activated, a screen appears asking for a code, this function is blocked and you need a super user code to access. Select enter code, press and confirm by pressing OK in the upper right-hand corner. 19

20 Selecting programme or category Return to previous menu Select programme Select main category Arrow indicates that there are more main categories than those shown Return to previous menu Change text in selected programme Change icon e Delete programme Copy programme Save changes Change steps 20

21 Entering/changing text in programme Return to previous menu OK for setting and return to previous menu Move cursor to where the text should be modified Move cursor to where the text should be modified Arrow, move to the left 2 arrows, move quickly to the left Arrow, move to the right 2 arrows, move quickly to the right Choose between capital letters and small letters Delete letter to the left Write letter in red square If you are often entering new programs or changing existing ones and want an overview of all programs, we recommend that you order CombiNet. Contact your oven supplier for a price indication. 21

22 Selecting/changing category Return Confirm setting and return Press a key to move yellow square Press a key to move yellow square 22

23 Editing steps Return to previous menu Move on to next step to be edited Down to submenu to add, change or delete step Move on to next step to be edited Temperature down in current step Time down in current step Temperature up in current step Time up in current step Access to menu for setting fan and exhaust Possible setting of core temperature probe in current step Active in ClimaOptima. Reduce humidity content in current step Active in ClimaOptima. Increase humidity content in current step (3) Back to upper menu to adjust time, temp., etc. Change between steps (1) to the left Change between steps (1) to the right Choose between ADD, DELETE, CHANGE (2) Choose between ADD, DELETE, CHANGE (2) Choose mode Choose mode OK for change (active in DELETE and ADD) (1) The yellow square indicates which step should be edited or where a new step should be added. (2) DELETE deletes the step in the red square (1) CHANGE changes the step in the yellow square (2) ADD adds where the GREEN line is. If to the left, the new function becomes step 1; if to the right, the new function becomes the last step. (3) When the change has been made, use the upwards pointing arrow in the upper right-hand corner to set time, temperature, etc in the new/changed step. 23

24 Saving changes to programme Return to previous menu. Remember to save before pressing return Save changes in computer The programme cannot be started in this menu. To start the programme, press return three times (return to work screen) and search for the programme with the programme key in the lower left-hand corner. 24

25 Main menu, set clock 1) Select main menu 2) Select Set 3) Select Set time Return without making changes Accept changes and return (1) Move red square to the left Move red square to the right Reduce digit inside red square Increase digit inside red square (1) When you press OK, the oven restarts automatically. 25

26 Main menu, setting of timer start TIMER START makes it possible to start the oven even though there are no staff around. This way, the oven will be hot when you come in in the morning and you can start baking, for instance, right away. - Enter the main menu in the upper left-hand corner. - Select Timer start - Next, you choose between Start time (one start-up) or Daily start (a weekly pattern): - By pressing Start time, you are able to set the timer at a particular day (date) of the month on which you want the oven to start. The following menu appears: You set date and time by means of the keys next to the blue arrows. - If you press Daily start, you are able to set all the days of the week at the same time. The following menu appears: Press here to activate all 7 days of the week at the same time to enable time setting. Set time Press each single day, if you want to set or deactivate individually. If the clock next to the day is green, the day is active, if it is red, the day is inactive. - In order to be able to use the timer, select the programme / recipe to be started. - Remember to activate the timer after setting. Press here: When time setting is complete, press OK to return to the main menu. Press the main switch to turn off the oven. The oven restarts automatically when the set date/time is reached (set only the date, disregarding month and year). You can activate the timer and not turn off the oven until you finish in the evening. The door must be closed while TIMER START is active. The door must be closed while TIMER START is active. 26

27 Main menu, presetting values (time and temperature) Press here after setting A and B A) Set desired preselected temperature B) Set desired preelected time Choose PRE- SELECTION Return without changes or make further adjustments Press OK to accept settings and return to work menu You can make changes to the preset temperature and time in all modes except CombiWash. Core temperature, fan/exhaust and ClimaOptima (humidity content) cannot be set in this menu. 27

28 Main menu, changing set-up / locking functions with code Press Set Press Oven set-up Make a choice with the vertical arrows. Change set-up using the horizontal arrows at the bottom. If you wish to lock the possibility of changing programs and other important settings, START UP PERMISSION can be changed from SUPERUSER to USER by pressing the right or left arrow at the bottom. If you do so, everything else but TIMER START and possibly HACCP is locked in the MAIN MENU. All locked functions can be reactivated by entering the SUPER USER code: After entering the code and confirming, remember to change from USER back to SUPER USER in the oven set-up. Incorrect changes to the set-up of the oven may have a serious effect on its reliability in service. Contact your oven supplier for technical support before making any changes. 28

29 Insufficient cleaning detergent and rinsing agent replacing canisters Before activating CombiWash by pressing ON/OFF, you can check the supply of detergent and rinse aid by pressing the key in the upper right-hand corner (green arrow down). Press to return to work menu When the canister for detergent is replaced, reset detergent by pressing New. When the canister for rinse agent is replaced, reset rinse aid by pressing New. Energy counters You can check the energy consumption of the oven: 1. Enter the main menu. 2. Press Service 3. Press Energy counters (see below) You are able to read the total energy consumption, see when the counters were last reset and the energy consumption since that date. Press Energy counters Read total energy consumption 29

30 Cleaning Daily cleaning of the oven is recommended for hygienic reasons and to avoid interruptions of operation. The design of the WHIRLPOOL ovens allows quick and easy cleaning. The oven chamber is made of all-welded stainless steel, which makes it splash proof. You will therefore find the easy-to-use handshower (optional extra), which is located under the front panel, very suitable for interior cleaning. The door sealing is easy to remove, which ensures quick and efficient cleaning under and around it. Furthermore, the flat front panel makes exterior cleaning simple and efficient. To give the oven an extra shine, we recommend steel oil which is available from your oven supplier (0.5 litre: part No litres: part No ). Oven chamber Use CombiWash, level 1-4 (see page 15): Cleaning behind filter housing For thorough cleaning of the oven chamber, move the filter housing so that it becomes possible to clean round the fan and heating elements. Loosen the 2 screws (A) and (B) on the filter housing, turn the filter housing and clean behind it. The filter housing can be dismounted entirely by lifting it upwards till it is clear of the pin at the bottom and then tipping it. (A) (B) 30

31 Cleaning of jet heads The jet head should be dismounted and cleaned regularly according to how often the combi steaming and ClimaOptima modes are used. The easiest way to clean the jet head is to let it soak in scale remover. All ovens are supplied with an additional jet head (in a box in the oven chamber on delivery). If the oven is equipped with the automatic cleaning system, CombiWash, there will be two jet heads. The other jet head will be located to the right of or above the first one. This jet head should also be checked/cleaned regularly. Please note the position of the jet heads: The jet head for steam / ClimaOptima should be located with the notch facing downwards (the long tube). The jet head for CombiWash should be located with the notch facing upwards (the short tube). Exterior cleaning Wash the oven cabinet on the outside with soapy water and dry with a soft and damp cloth. After drying, apply STEEL OIL (follow directions on the packaging). The steel oil is available from your oven supplier (0.5 litre: part No litres: part No ) and is only for external use. Note! The exterior of the oven must never be flushed with a water hose or high-pressure cleaner as this may damage the electronic components. Filter Under the front panel is a filter that should be cleaned on a weekly basis either manually or automatically. Remember to fit the filter again after cleaning to prevent dirt, soil, etc. from entering the oven. If the filter is not cleaned, the computer may get too hot, causing the oven to fail. 31

32 USB key functions Insert USB key in controller underneath the right front side of the Select Service in main menu The link USBkey gives access to the menu shown below Updating of software via USB key Door sensor calibration. Push and follow instructions Take back-up of all recipes and other settings Restore recipes and settings from USB key to oven Read files in USB key and test connection to computer Retrieve programme package from USB key and save to oven Retrieve programmes from oven and save to USB key 32

33 To take a backup, press Take back-up (not shown). The files to be saved appear briefly. Wait for SERVICE menu to reappear. To restore programmes and settings from the USB key to the oven, press Retrieve from backup (not shown). If the same USB key is used for more than one oven, the serial No. of the oven in question will appear on the screen (the serial No. is printed on the approval plate located in the lower left-hand corner of the door frame). Choose backup file: Explanation of digits: year(2)/month(2)/date(2)/hour(4) (The screens shown differ from this explanation) After choosing the backup file, press OK. Restart computer. Software updating Contact your oven supplier 33

34 By pressing Get programs from USB, you get the possibility of choosing between all programme packages in the programme folders of the USB key. The folders are yellow, the files white. Press OK to open the desired programme package so that it can be saved to the oven. Save recipes Opt in and out of one or more recipes Select all Opt out of all Add selected recipes to recipes already in oven. Regret Overwrite recipes already in oven. 34

35 By pressing Send programs to USB, you get the possibility of choosing a path for the program package you wish to save to the USB key. It is possible to overwrite an existing file or create a new file with a name matching the serial No. of the oven. By pressing OK after selecting a folder, you get to navigate in the folder. By pressing OK after choosing a file name, the programmes are saved to the USB key. When an oven back-up, recipes or HACCP are saved to the key, they are saved in a predefined file structure. Oven settings and HACCP are saved in the folder Oven + serial No. (in the below example, the serial No. of the oven is ). As appears from the example, there is a Backup folder. In this folder, all the settings of the oven are located. The folder HACCP contains all HACCP runs. It may be a good idea to frequently copy the contents of the USB key to the hard disk to increase data safety. Programmes are read and saved in the folder Programs. 35

36 When HACCP is saved to the USB key, the file haccpview.html is also saved. When running this file, you get the possibility of opening and monitoring the HACCP runs that are saved to the USB key (requires the installation of Java which can be downloaded from If the oven has CombiNet (see p. 38), the file RecipesEditor.html will be written to the USB key when you take backup of the oven settings. By running the file, it is possible to modify the recipe packages (requires the installation of Java which can be downloaded from 36

37 HACCP library (optional extra) Select HACCP Select Show HACCP from oven Save HACCP to USB key In the following menus, choose YEAR MONTH DATE using right-hand arrows. Press OK when the correct setting is found. Accept log file and see chart Choose between log files (current log file is highlighted) The library can hold approx log files. You will be notified when the memory is full so that you can empty the memory with the USB key or through COMBINET (both are optional extras). If nothing is done, the computer will automatically start to overwrite the oldest files. 37

38 HACCP diagram (optional extra) Return to previous menu Explanation of colours used 38

39 CombiNet (optional extra) If the oven incorporates CombiNet, it is possible to enter the website of the oven with the following functionality: Part of the functionality of CombiNet requires the installation of Java. Click on the link "Oven Control" to operate the oven by remote-control. See HACCP runs by clicking on the link "HACCP". 39

40 See and modify recipes on oven through the link "Recipes". Save recipe package on PC. Import recipe package: Import recipe package to recipe package which is already open. You can now add more recipes to existing ones. Send recipe package to oven Add recipe Copy recipe Delete recipe Open recipe 40

41 Error Codes Error code 3: Error code 4: Error code 5: Error code 6: Error code 7: Error code 8: Error code 9: Error code 10: Error code 11: Error code 12: Error code 13: Error code 14: Error code 16: Error code 19: Error code 20: Error code 21: Error code 22: Error code 24: Error code 25: Error code 26: Error code 28: Error code 29: Error code 34: Error code 36: Error code 38: Error code 39: Error code 40: Error code 41: Error code 42: Error code 45: Error code 50: Error code 51: Error code 52: Error code 53: Error code 54: Error code 55: Error code 56: Error code 57: Generator too hot (Generator thermoswitch has tripped. Reconnect by pressing button under oven.) Oven too hot (Oven chamber thermoswitch has tripped. Reconnect by pressing button under oven.) Fan too hot (Thermoswitch in motor has tripped. Wait for 10 minutes and try again. Drain too hot (Drain temperature has been above 75 C for more than 5 min. Check that jet in drain is working.) Oven sensor defective (Temperature sensor in oven chamber not working properly.) Core temp. probe not connected (A program using core temp. probe has been selected but probe has not been connected.) Generator sensor defective (Temperature sensor in generator not working.) Drain sensor defective (Sensor in drain not working. Oven can still be used.) Water shortage (Steam generator was not filled within two minutes. Check that the water has been turned on.) SSR too hot (Solid-state relay too hot.) Generator too hot (Temperature in steam generator higher than 130 C. If fault recurs, descale generator) Fan running too slow IO board too hot Internal defect (Internal failure in SW process. Restart oven.) Internal defect (Failure in communication between computer and IO board.) Invalid program (Program uses function which oven does not support.) Program interrupted (Power cut-out during program performance. Cut-out has lasted so long that program cannot be restarted.) Draining failure (Steam generator could not be emptied during flushing. Level sensor reports high water level when generator is emptied.) ClimaOptima (ClimaOptima not calibrated. Enter service menu and calibrate.) ClimaOptima (ClimaOptima sensor defective. Pressure sensor does not give out correct signal.) Alarm defective (An invalid combination of the main alarms has been detected. The main alarms are not shown correctly.) Door sensor defective (Door sensor does not work. Note: Oven does not stop when door is opened. Oven can still be used.) Water pressure too low (Check that water is turned on.) No detergent (Detergent or rinse aid has run out.) Detergent in oven (CombiWash interrupted while detergent in oven chamber. Run CombiWash step 0 before using oven.) Memory insufficient (Memory insufficient for this operation.) IO board hot (Internal temperature of IO board has been too high. Clean filter at the bottom of the panel. This is a warning: If temperature rises further, oven stops showing error code 16. Main alarm (Steam generator thermoswitch has tripped during out-of-service time. Main contactor disconnected.) SW defect (An SW defect has been detected during operation. Steam generator activated by mistake. Contact Technical Support.) 24V failure (No 24V AC. Check fuse F1. Main contactor output not working.) Pressure switch active (Pressure switch or gas valve input active while fan is not running.) Pressure switch failure (Pressure switch not active when gas-air control unit is running.) Gas valve failure (Automatic gas burner control has failed to switch on gas valve.) Fan RPM (Gas-air control unit does not revolve while pressure switch is active.) Fan error (Gas-air control unit does not run at correct RPM just before ignition) Ignition failure (Warning: Ignition failed.) Gas failure (Flame fails to occur after 3 attempts to ignite.) Stop during operation! (Warning: Gas failure during operation.) 41

42 Indicative core temperatures for beef, veal, pork and lamb Pieces of saddle, tenderloin and ham, lean C Roast of saddle, ham 65 C Pieces of meat containing a great deal of connective tissue, such as neck, brisket and shoulder 80 C Paté 75 C Terrine 60 C Foie gras terrine 45 C A rare roast is achieved at a core temperature of A medium-rare roast is achieved at a core temperature of A roast well-done is achieved at a core temperature of 70 C (Meat with a great deal of connective tissue C C 80 C) The more connective tissue the meat contains, the more important is the holding time after the core temperature has been reached. Tender meat such as sirloin steak and trimmed fillet reaches maximum tenderness at 65 C. The meat becomes tougher between 75 and 80 C but becomes increasingly tender again as the temperature rises above that. Meat containing a great deal of connective tissue, such as shoulder, brisket and neck, needs to be heated for a long time before it is sufficiently tender for instance, a holding time of minutes at a core temperature of C (then it is low-temperature tenderising see Low-temperature roasting ). For meat prepared for a buffet or for display on a sales counter, the indicative core temperature is above 75 C. The meat should be removed after 3 hours or when the core temperature falls to below 65 C. See recommendations from the Ministry of Health. Indicative core temperatures for fish Fish without bones 55 C Fish with bones 60 C Fish pâté 65 C The steaming of fish will succeed at a temperature of C. The fish does not coagulate and shrinkage is reduced to a minimum. Recommended core temperatures in Delta-T: Rare C Medium-rare C Well-done C 42

43 Low-temperature and long-time roasting Indicative bactericidal holding times Long-time roasting Roasting at a temperature between 110 and 150 C. Slow heating produces meat that is uniformly cooked. Low-temperature roasting Can be described as roasting below 100 C, the core temperature of the roast and the oven temperature being almost the same. The advantage of this method of preparation is that the roast is uniformly cooked. Furthermore, the slow preparation/heating process may result in the meat becoming more tender. Can be used for all types of meat and is particularly suitable for the preparation of meat with a great deal of connective tissue. With holding time at a core temperature of 65 C, it is possible to achieve additional tenderising of particularly tough pieces of meat (at temperatures above 60 C, the meat starts to dehydrate). Shrinkage during low-temperature roasting Depending on the meat, the following indicative temperatures can be used for pieces of meat that should be medium-rare or well-done: 5 hours approx % shrinkage 10 hours approx % shrinkage 20 hours approx. 45% shrinkage Keeping qualities and indicative legal requirements from the Danish Ministry of Health The keeping qualities of heated meat vary a great deal according to the way the meat is packed while stored from a few days for small pieces of meat to several weeks for sous-vide products. The Danish legal requirements governing food hygiene state: When heated, the food product should have an overall temperature of at least 75 C, with the following exceptions: Whole pieces of meat Meat which the consumer does not want well-done, served in portions Hens eggs served one at a time Other kinds of food which, because of their nature, cannot be heated to at least 75 C. Heating up food should not, however, cause any hygienic problems. Food that has been heated should either be eaten within 3 hours, kept hot at a temperature of 65 C, or cooled down to max. 5 C in the course of no more than 3 hours. 43

44 Recommended Programmes The following recipes are for ovens equipped with the modes ClimaOptima and Steaming. To the right is a conversion table which enables you to use the recipes in all WHIRLPOOL ovens. ClimaOptima 0 % Hot air with exhaust open ClimaOptima 30 60% Combi 1 ClimaOptima 70 90% Combi 2 ClimaOptima 100% Combi 3 Steaming Combi 3 Note: Most programs have a PREHEATING OR PRESTEAMING mode followed by STOP. This means that the products should not be loaded into the oven until this step is completed. Find program press start wait for alarm signal open door load oven insert multipoint core temperature probe, if any close door. The programme continues automatically. *(This value refers to the estimated amount of humidity that the products give off during the below programs) Veal & Beef Mode % C Min. CT Remarks Tournedos, medium 1 Preheating - Alarm Apply special browning 2 Hot air / exhaust open fat to meat and tray. Use baking sheets, grill trays, enamelled iron trays *20% Fillet with flank, 4-6 kg, medium Tenderloin, roasted whole, 1½-3 kg, medium Roasted pieces of meat, medium Braising, 3-6 kg, well-done Joint of beef or veal, 3-6 kg, with lard, well-done Long-time roasting, 10 hours, Meat with lard and fat, well-done Long-time roasting, 10 hours, trimmed meat, medium 1 Preheating - Alarm ClimaOptima ClimaOptima Hot air Preheating - Alarm ClimaOptima Preheating - Alarm Hot air / exhaust open 1 Preheating - Alarm ClimaOptima ClimaOptima Preheating - Alarm ClimaOptima ClimaOptima ClimaOptima Hot air / exhaust open 1 ClimaOptima ClimaOptima ClimaOptima *50% Salting 5-10 g per kg, 6-24 hrs before roasting reduces shrinkage by an additional 2-3% *30% Salting 5-10 g per kg, 6-24 hrs before roasting reduces shrinkage by an additional 2-3% 30% *60% *50% *50% 1 ClimaOptima *50% 44

45 Braised knuckle of veal 1 Preheating - Alarm ClimaOptima ClimaOptima Roastbeef, 2-5 kg, 1 Preheating - Alarm medium 2 ClimaOptima Sirloin in puff pastry 1 Preheating - Alarm Hot air Hot air / exhaust open Steamed brisket of veal 1 Steaming and beef, 1 4 kg, welldone 2 Steaming Steaming Lasagne 1 ClimaOptima ClimaOptima Minced meat dishes 1 ClimaOptima ClimaOptima Pâté in tins of 1000 g 1 ClimaOptima each 2 ClimaOptima *60% Salting 5-10 g per kg, 6-24 hrs before roasting reduces shrinkage by an additional 2-3%. *40% *50% *60% *60% *60% *60% Pork Mode % C Min. CT Remarks Neck of pork and rib 1 ClimaOptima *50% roast with lard, 2-5 kg, 2 ClimaOptima well-done 3 Hot air / exhaust open Roasted saddle of pork, 1 Preheating - Alarm *40% 2-5 kg 2 ClimaOptima Neck of pork without 1 Preheating - Alarm *50% lard, 2-4 kg, well-done 2 ClimaOptima ClimaOptima Ham with knuckle, Steaming *50% kg, well-done 2 Steaming ClimaOptima ClimaOptima Ham roast without lard, 1 Preheating - Alarm *30% 2-3 kg, well-done 2 ClimaOptima Roasting of pork chops, 1 Preheating - Alarm Add special browning fat g 2 Hot air to meat and tray. Use silicone-coated baking sheets, enamelled cast iron trays or specially designed grilling trays. *30% Spareribs, basic 1 Presteaming - Alarm Season/marinate preparation 2 Steaming Spareribs, finishing 1 Preheating - Alarm *30% (presteamed, marinated) 2 ClimaOptima

46 Braising, 2-3 kg, welldone Suckling pig roasted whole, kg, welldone 1 Preheating - Alarm ClimaOptima ClimaOptima ClimaOptima ClimaOptima Hot air / exhaust open *60% Use rack for suckling pig which is available for model sizes 1.16 and *40% Delta-T roasting Mode % C Min CT Remarks Delta-T, medium 1 Preheating - Alarm ClimaOptima Cooling 40 4 ClimaOptima Delta-T Delta-T, well-done 5 Hot air / low fan 60 speed / Cook & Hold 1 Preheating - Alarm ClimaOptima Cooling 40 4 ClimaOptima Delta-T Hot air / low-fan 60 speed / Cook & Hold For whole roasts. Perfect program for production during the night. The meat is kept hot indefinitely at the last stage (Co&Ho). Recommended time of preparation before last stage is 60/90 minutes (medium/ well done). Optimum tenderness of the meat is achieved. Shrinkage is reduced by approx % as compared to traditional roasting methods. The meat can be taken directly from the oven. Poultry Mode % C Min. CT Remarks Chicken, 1000 g 1 Preheating - Alarm *60% 2 ClimaOptima ClimaOptima ClimaOptima Chicken, 1400 g 1 Preheating - Alarm *60% 2 ClimaOptima Hot air / exhaust open Chicken, 1700 g 1 Preheating - Alarm *60% 2 ClimaOptima ClimaOptima Foie gras terrine 1 Cooling - Alarm 55 2 Hot air / low fan Chicken pie, 1000 g, in 1 Preheating - Alarm *60% tin 2 ClimaOptima Duck roast, 3000 g 1 Preheating - Alarm *50% 2 ClimaOptima ClimaOptima Fish Mode % C Min. CT Remarks Steamed fish, g 1 Presteaming - Alarm Steaming Fish terrine 1 Preheating - Alarm ClimaOptima *70% 46

47 Roasted plaice, breaded 1 Preheating - Alarm ClimaOptima Steamed salmon, whole 1 Presteaming - Alarm 70 8 fillet, 1-3 kg 2 Steaming Grilled fish, 80 g 1 Preheating - Alarm Hot air / exhaust open Apply special browning fat to fish/tray. Use silicone-coated baking sheets, enamelled cast iron trays or specially designed grill trays. Use flat trays and baking paper. Place fish on skin side. After steaming, remove skin and carefully remove dark fat from the back of the fish with a spoon. *20% Vegetables Mode % C Min. CT Remarks Steamed potatoes, 70-1 Presteaming - Alarm Max. 8-9 kg, perforated 120 g 2 Steaming container Baked potatoes 1 ClimaOptima *60% Cream potatoes 1 Preheating - Alarm *60% 2 ClimaOptima French fries, Farmfrites 1 Preheating - Alarm Use special GN wire Superfarm Service+ 2 ClimaOptima basket. Tip: Shake the (9x9 mm) French fries, Farmfrites 1 Preheating - Alarm basket 1 time during the preparation process. Superfarm Service+ 2 ClimaOptima *20% ( Steamed ) rice 1 Steaming Use deep GN container (parboiled) 2 Steaming and flat GN container as cover. Danish rice porridge 1 Presteaming - Alarm Steaming Add sugar, salt and perhaps other spices and stir before adding milk. Use flat GN container as cover. 2 kg rice per 90 mm GN. Bread & Pastry Mode % C Min. CT Remarks Danish pastry, Preheating - Alarm The distance between g, bake-off 2 Hot air the sheets should be 3 Hot air / exhaust open mm equalling the distance between every other runner. *40% Danish pastry, mini, 40-1 Preheating - Alarm g, bake-off 2 Hot air / exhaust open The distance between the sheets should be 130 mm equalling the distance between every other runner. *40% 47