Troubleshooting guide

coo kin g guideli nes - delu xe co ntr ol • 7
GENERAL OPERATION - DELUXE CONTROL OVENS
OPERATION
OVEN CHARACTERISTICS
The oven is equipped with a special, low-heat-
density, heating cable. Through the Halo Heat
®
concept, the heating cable is mounted against the
walls of the cooking and holding compartment to
provide an evenly applied heat source, controlled
by an oven sensor. The design and operational
characteristics of the unit eliminates the need for a
moisture pan or a heat circulating fan. Through even
heat application, the food product is cooked evenly
and provides the ability to hold foods for longer
periods of time.
Note: The 300-TH/III is our counter top oven. When
cooking a full load in the 300-TH/III, the food
probe should be inserted in the food on the
lowest shelf.
START-UP
1. Before operating the oven, clean both the
interior and exterior of the unit with a damp
cloth and any good commercial detergent at
the recommended strength. Rinse surfaces by
wiping with a sponge and clean warm water to
remove all detergent residue. Wipe dry with a
clean cloth or air dry.
2. Wipe door gaskets and control panel dry with
a soft cloth.
3. Clean and install the oven side racks, oven
shelves, and external drip tray. Shelves are
installed with curved edge toward the back
of the oven. Insert the drip pan on the interior
bottom surface of the oven.
4. Before operating the unit with product, become
familiar with the operation of the controls.
Read the following "Control Description" and
"Operation" section of this cooking guide and
begin by operating the various control functions.
DANGER
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED