Hardt Blaze - Running a Preheat Cycle; Cooking Procedure; Loading and Starting a Cook Cycle

Page 12 of 26 CUS-013-0044-01
4.1.2. Running a Preheat Cycle
THE ROTISSERIE MUST BE PREHEATED BEFORE ANY COOKING CYCLE.
1. Set the thermostat to the desired temperature. Refer to Table 2 below for settings.
Table 2
Position:
1-4
5
6
7
8
9
10
Temperature:
100˚ F
38˚ C
450˚ F
232˚ C
490˚ F
254˚ C
530˚ F
277˚ C
570˚ F
299˚ C
610˚ F
321˚ C
650˚ F
343˚ C
The rotisserie is now in mandatory “Preheat Mode”.
2. After approximately 15 minutes, an alarm will sound indicating that the oven has been preheated to
the appropriate temperature.
If the red SLO (Safety Lockout) alarm lamp is flashing, indicating the burner did not light, open
the door for 5 minutes and retry. See section 6.2 Safety Lockout on page 23 if the problem
continues.
4.2. Cooking Procedure
THE ROTISSERIE IS HOT. ENSURE YOU ARE WEARING OVEN MITTS AT ALL TIMES WHEN
WORKING WITH THE HOT ROTISSERIE.
 NEVER LOAD PRODUCT INTO A ROTISSERIE WHICH IS NOT PREHEATED.
 CROSS CONTAMINATION OF RAW ONTO COOKED PRODUCT IS VERY DANGEROUS.
 DO NOT LOAD FRESH PRODUCT INTO ROTISSERIE UNTIL THE COOKING CYCLE IS
COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM THE ROTISSERIE.
REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT
INTERNAL TEMPERATURES.
The procedures described here are basic. Hardt provides extensive cooking and food program
support and training. Your organization may have specific instructions that should be followed
instead of the ones listed here.
4.2.1. Loading and Starting a Cook Cycle
1. Make sure the temperature display reads the desired preheat temperature.
2. Open the door and load the product as per the procedure described in section 4.4.1 Loading the
Skewers on page 14.
3. Close the door.
4. Set the timer to the desired cook time.
5. After loading, wipe the door handle, control panel, switches and anything that may have come in
contact with raw product.