Cafe CMB903P2NS1 - User Manual

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Write the model and serial numbers here:

Model # _______________________________

Serial # _______________________________

You can find them on a label on the front of the

oven behind the oven door.

49-2000695 Rev. 2 12-21 GEA

30" Built-In Electric Steam Oven

Models: CMB903P2NS1

Contents

Safety Information ...............................3

Using The Oven

Before You Start ...............................5

Oven Keypad ..................................6

Oven Controls .................................7

Traditional Cooking Modes ......................10

Steam Cooking Modes ..........................11

Timed Cooking ................................13

Probe .......................................14

Recipe Function ...............................16

Care And Cleaning

Oven Exterior .................................19

Oven Interior .................................19

Water Discharge ..............................20

Probe .......................................20

Cookware & Reservoir ..........................20

Oven Racks ..................................20

Oven Doors ..................................21

Oven Light Replacement ........................21

Troubleshooting Tips ...........................22

Limited Warranty ...............................25

Accessories ...................................26

Consumer Support .............................28

Owner's Manual

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This document is the Owner's Manual for the Café 30" Built-In Electric Steam Oven, models CMB903P2NS1. It provides comprehensive information on the oven's functions, usage, maintenance, and safety.

Function Description

The Café 30" Built-In Electric Steam Oven is a versatile cooking appliance designed to offer a variety of cooking modes, including both traditional and steam-based methods. Its primary function is to cook food using heat from oven elements or steam, or a combination of both, to achieve optimal results. The oven features a user-friendly keypad interface for selecting modes, setting temperatures, and managing timed cooking functions.

Cooking Modes:

The oven offers four traditional cooking modes:

Convection Bake: Ideal for single-rack baking, utilizing heat from the rear element and air circulation for evenness. Preheating is generally recommended.
Convection Roast: Designed for roasting on a single rack, using heat from lower, upper, and rear elements with air movement for improved browning. Preheating is not necessary.
Convection Broil: Combines broil mode with air movement for enhanced searing and browning.
Broil: Uses intense heat from the upper element for searing. The door should remain closed during broiling.

In addition to traditional modes, the oven features three steam cooking modes:

Steam Cook: Uses steam as the main heat source for fully cooking various types of foods, adjustable between 105°F (40°C) and 210°F (100°C). It is suitable for cooking larger amounts of food on two layers using the oven rack and table rack.
Steam Reheat: Allows temperature modification during steam cooking, suitable for heating pre-cooked, ready, semi-ready, and frozen foods from 160°F (72°C) to 265°F (130°C).
Steam Convection: Starts with steaming and then automatically transitions to convection cooking. This mode is particularly suited for large meat and seafood dishes, as well as baking bread and pastries, with recommended temperatures from 370°F (180°C) to 410°F (210°C).

Special Features:

5 Minute Steam Function: Available during traditional cooking modes (Convection Bake, Convection Roast, Convection Broil, and Broil) once the oven temperature exceeds 210°F (100°C). It injects steam for 5 minutes to keep food tender and moist, ideal for roasts, seafood, or large meat dishes.
Steam Clean: A 15-minute steam cycle designed to loosen grease and food for easier manual cleaning.
Timed Cooking: Allows users to set a specific cooking duration, after which the oven automatically turns off. It can also be combined with Delay Start to program a delayed cooking start time.
Probe: Monitors internal food temperature and automatically turns off the oven when the programmed temperature is reached. The probe temperature can be set between 104°F (40°C) and 174°F (79°C).
Recipe Function: Enables cooking without manual settings by selecting from preset recipes, which automatically configure the cooking mode, temperature, and time. Users can also save personalized recipes.

Important Technical Specifications

While specific power ratings are not detailed, the manual implies standard electrical requirements for a built-in electric oven.

Temperature Range (Traditional Modes):
- Convection Bake: 120°F (50°C) to 445°F (230°C)
- Convection Roast: 120°F (50°C) to 445°F (230°C)
- Convection Broil: 120°F (50°C) to 445°F (230°C)
- Broil: 120°F (50°C) to 445°F (230°C)
Temperature Range (Steam Modes):
- Steam Cook: 105°F (40°C) to 210°F (100°C)
- Steam Reheat: 160°F (70°C) to 265°F (130°C)
- Steam Convection: 120°F (50°C) to 445°F (230°C)
Probe Temperature Range: 104°F (40°C) to 174°F (79°C).
Maximum Timed Cooking Duration: 12 hours.
Oven Racks: Three rack positions for traditional cooking.
Cookware Compatibility: Specialized cookware included for Steam Cook and Steam Reheat modes. Temperatures above 300°F (149°C) can damage this cookware.

Usage Features

Keypad Operation: Gentle presses are required for keypad input. Multiple presses or quick presses may not register.
First Use Setup: Guides users through initial settings for time, date, language, and temperature units.
Preheating: The oven displays actual and set temperatures during preheating and beeps when the set temperature is reached.
Oven Light: Can be manually switched on/off, automatically turns on when the door is opened or a cooking mode starts, and turns off when a mode finishes or is canceled.
Water Reservoir: Essential for all steam functions. Users are prompted to fill it and discharge water after steam usage to prevent odors and maintain cleanliness.
Cookware Guidelines: Recommendations for using dark, coated, dull, shiny, glass, ceramic, and air-insulated pans for traditional modes. Specific instructions for using the perforated pan and solid pan for steam cooking.
Rack Placement: Instructions for proper rack positioning to optimize cooking results and for safe removal/replacement.
Probe Placement: Detailed instructions for inserting the probe into food to ensure accurate temperature monitoring and safe cooking.
Safety Information: Extensive warnings regarding general safety, fire prevention, oven cleaning, and proper disposal. Emphasizes not touching hot surfaces, avoiding flammable materials, and ensuring proper food temperatures.

Maintenance Features

Oven Exterior Cleaning: Control panel and stainless steel surfaces should be cleaned with mild soap and water or vinegar and water, then rinsed and dried with a soft cloth. Abrasive cleansers should be avoided.
Oven Interior Cleaning: Can be cleaned manually with mild soap and water or vinegar and water. Abrasive cleaners, steel wool, and commercial oven cleaners are not recommended.
Steam Clean Mode: A dedicated 15-minute cycle to loosen spills, followed by manual wiping. Requires water in the reservoir.
Water Discharge Cycle: Automatically initiated after any steam usage to clear water from the internal steam system, preventing odors. Users are prompted to empty the reservoir.
Probe Care: Clean with soap and water or a soap-filled scouring pad. Do not immerse in water, store in the oven, or leave during steam clean cycles.
Cookware & Reservoir Cleaning: All included cookware and the reservoir are dishwasher safe, though baked-on foods may require hand washing.
Oven Racks Cleaning: The provided rack can remain in the oven during steam-cleaning.
Oven Door Removal: Instructions for safely removing and replacing the oven door for cleaning or maintenance.
Oven Light Replacement: Detailed steps for safely replacing the oven light bulb, including disconnecting power and avoiding touching the new bulb with bare hands.