Convotherm 4 User Manual

Hot steam
Risk of scalding posed by hot steam
Hot steam coming out from the appliance may scald your face, hands, feet, and/or legs.
Always start by opening the appliance door all the way to the cracked-open position and waiting for
a second. Then slowly and carefully open the appliance door further.
Do not, under any circumstance, stick your head inside the cooking compartment.
When cooling down the cooking compartment with the “Cool down” function, step away from the
appliance, as hot steam will come out through the open appliance door.
Break in the cold chain
Risk of food being contaminated with microbiological contamination due to the cold chain being broken
The cold chain for refrigerated food can be broken if food is placed inside the cooking compartment
too early or if the cooking process is interrupted.
When scheduling the time when you will be putting food in the compartment, e.g., when pre-
selecting the start time for the cooking program, always make sure that the cold chain will be
maintained.
Never use the appliance to store food temporarily.
Never interrupt the cooking process on purpose.
Once the appliance starts up again after a power outage, take into account the time that will be
necessary to restart the cooking process while taking the food’s condition into account.
Low-temperature cooking (< 150 °F) should be performed by qualified staff only.
Microorganism growth at 85 – 150 °F
Risk of food spoilage due to microorganism growth at hot ambient conditions (temperature range of 85
– 150 °F)
Putting cold food into the cooking compartment while rethermalizing food, keeping food warm, or
cooking food at low temperatures may cause the cooking compartment temperature to drop to a point
where critical microorganism growth may occur.
Do not put cold food into the appliance while rethermalizing food, cooking food at low
temperatures, or keeping food warm.
Reduce the amount of microorganisms on the food before cooking it at low temperatures (by
searing it, for example).
Low-temperature cooking (< 150 °F) should be performed by qualified staff only.
Leaking gas
Explosion hazard posed by gas leaks
Gas leaks may result in an explosion in the presence of an ignition source.
Do not move the appliance during operation.
4 How to Cook with Your Combi Steamer
Operating Manual 51

Convotherm 4 Specifications

General

Model	Convotherm 4
Type	Combination Oven
Temperature Range	30°C to 300°C
Hygienic Door Handle	Yes
Construction	Stainless steel
Cooking Modes	Convection, Steam, Combination
Energy Source	Electric
Cleaning System	Automatic Cleaning System
Power Supply	400V