CUS-013-0044-01 Page 13 of 26
End of the Cook
1. At the end of the cook, measure product internal temperature
REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT
INTERNAL TEMPERATURE.
2. If the product is below the desired temperature, close the door, and add at least five minutes using the
timer to continue to cook.
REPEAT THIS STEP UNTIL THE CORRECT INTERNAL TEMPERATURE IS REACHED.
3. If product is at or above the desired temperature, the operator can choose to either…
a. Unload the skewers/baskets following the procedure described in section 4.4.2 on page 15...OR
b. Hold the product in the oven if not ready to unload (Simply close the door to automatically revert to holding mode).
4. Once the product is unloaded from the oven, the operator can choose to either…
a. Push in the red main ON/OFF switch to turn the oven off OR
b. Start a preheat cycle if another cook is to be performed.
If necessary, open the Water Inlet Valve Handle to raise the water level back up to just below the overflow drain.
IF MANUALLY ADDING WATER TO A HOT WATER PAN THROUGHOUT THE DAY, WEAR
PROTECTIVE CLOTHING (FULL SLEEVES, APRON, GOGGLES) AND POUR WATER SLOWLY TO
MINIMIZE SPLASHING AND STEAM.
Do not overfill the drip pan.
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