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General| Brand | Convotherm |
|---|---|
| Model | OSP |
| Category | Kitchen Appliances |
| Language | English |
Essential safety guidelines for operation, cleaning, and handling of the CONVOTHERM.
Overview of CONVOTHERM combi steamers designed for tabletop placement.
Overview of CONVOTHERM combi steamers designed for floor placement.
Detailed explanation of operating elements and functions for the CONVOTHERM OSC model.
Detailed explanation of operating elements and functions for CONVOTHERM OSP and OSG models.
Instructions for Steaming, Superheated steam, Convection, and Regeneration programmes.
Using Core Temperature Control, Delta-T, and Cook & Hold for precise cooking.
Overview of functions like Pre-select start time, Demoisturising, and Key lock.
Tips for Steaming, Bio-steaming, Quick-steaming, Convection, and low-temperature cooking.
Tips for Superheated steam roasting and regenerating food on plates.
Core temperature guide values and introduction to the CONVOTHERM cookbook.
Tips and tables for cooking vegetables, fish, meat, poultry, and baked goods.
Creating, recording, and saving cooking ideas for multi-step meal preparation.
Saving, starting, and editing recipes within the CONVOTHERM cookbook.
Instructions for copying, deleting, editing, and inserting cooking steps in recipes.
Assigning and starting recipes using pictogram keys for quick access.
Instructions for setting time, date, network address, and temperature display.
Configuring cookbook sorting and selecting default or memo settings.
Setting the language, temperature display, and special character set.
Procedures for daily draining and flushing of the steam generator for OSC and OSP models.
Instructions for cleaning the cooking chamber for OSC, OSP, and OSG models.
Table of faults, possible causes, and remedies for error messages on CONVOTHERM.
Troubleshooting common issues not signaled by error messages, like uneven browning.
Using emergency operation mode when faults occur but operation must continue.
Oven stands and stacking kits for secure installation and space-saving.
GN containers, grids, and banqueting systems for plated food preparation.
PC-Control and PC-HACCP software for advanced management and data logging.
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