CONVOTHERM Handbuch l CONVOTHERM Operator’s Manual n CONVOTHERM OSC CONVOTHERM OSP CONVOTHERM OSG
You have decided in favour of a CONVOTHERM. Many thanks for your faith. Your new CONVOTHERM combi steamer represents an exemplary combination of simple operation and handling with a high and reproducible quality of your meals. You will feel the satisfaction of your guests, because you can be sure of the top quality of your menu with your CONVOTHERM. Time and time again.
Important Safety Instructions 1. Caution: Steam! When opening the cooking chamber door, proceed as follows: First open the door only slightly and wait a few seconds, then open the door slowly all the way. A running cooking programme will be continued automatically when the door is closed. Depending on the selected cooking temperature, high temperatures can build up, particularly on the cooking vessels, trays and on the inside of the door. We recommend the wearing of protective gloves. 2.
Contents Important safety instructions 4 Product overview 6 Operating elements and their function CONVOTHERM OSC, CONVOTHERM OSP and OSG 7 Cooking with the CONVOTHERM Steaming, Superheated steam, Convection, Regeneration, Core temperature control, Delta-T, Cook & Hold, Auxiliary functions 10 Practical tips Steaming, Superheated steam, Convection, Regeneration, Core temperature control, CONVOTHERM cookbook 22 Cooking tables: Vegetables and side dishes, Fish and crustaceans, Meat and sausages, Game
Product Overview Table top models CONVOTHERM OSC 6.10 CONVOTHERM OSP 6.10 CONVOTHERM OSG 6.10 Table top models for 6 x 1/1 GN shelves CONVOTHERM OSC 10.10 CONVOTHERM OSP 10.10 CONVOTHERM OSG 10.10 Table top models for 10 x 1/1 GN shelves CONVOTHERM OSC 10.20 CONVOTHERM OSP 10.20 Table top models for 20 x 1/1 GN shelves or 10 x 2/1 GN shelves CONVOTHERM OSC 20.10 CONVOTHERM OSP 20.10 Floor models for 20 x 1/1 GN shelves CONVOTHERM OSC 20.20 CONVOTHERM OSP 20.20 CONVOTHERM OSG 20.
OSC Operating elements and Headline their function CONVOTHERM OSC Switching the CONVOTHERM ON/OFF (1) Cooking chamber temperature (18) ■ Cooking chamber light comes on or ■ Set the required cooking chamber tem- goes out perature ■ Automatic filling of the steam ■ Read off the actual or set cooking generator chamber temperature Cooking programme ‘Steaming’ (2) Cooking time (19) ■ Automatic steaming at 100 °C ■ Set the cooking time from 1 minute to 180 minutes Cooking programme ‘Superheated s
OSP/OSG Operating elements and their function CONVOTHERM OSP CONVOTHERM OSG Switching the CONVOTHERM ON/OFF (1) Cookbook (7) ■ The CONVOTHERM goes into standby ■ Call up and quit cookbook mode: – Cooking chamber light comes on – Automatic filling and heating of the steam generator – Automatic date-controlled steam generator flushing, on request in the display Mr.
OSP/OSG Operating elements and their function Cooking chamber temperature (18) Pictogram control with LED (24) ■ Set the required cooking chamber ■ Start stored cooking recipes directly temperature ■ LED alongside key lights up when the ■ Read off the actual or set cooking corresponding cooking recipe is started chamber temperature Clima display (25) Cooking time (19) ■ CLOSED SYSTEM lights up when the ■ Set the cooking time from 1 minute to CONVOTHERM is started 9h 59 min or continuous mode
OSC OSP/OSG Cooking with the CONVOTHERM Steaming Operating Instructions OSC Operating Instructions OSP and OSG With the cooking programme ‘Steaming’ you can e.g. cook, steam, blanche and preserve. With the cooking programme ‘Steaming’ you can automatically steam, bio-steam, quick-steam, i.e. cook, steam, blanche, poach and preserve. Proceed as follows: 1. Switch on the CONVOTHERM with the key 2. Press key the display. Press key or: R The default settings appear on to start immediately. 3.
OSC OSP/OSG Cooking with the CONVOTHERM Superheated steam Use the cooking programme ‘Superheated steam’ to roast your large roasts and bake your cakes. Operating Instructions OSC Operating Instructions OSP and OSG Proceed as follows: Proceed as follows: 1. Switch on the CONVOTHERM with the key . R The default settings for 2. Press key superheated steam appear on the display. Press key to start immediately with the displayed values. or: 3.
OSC OSP/OSG Cooking with the CONVOTHERM Convection The cooking programme ‘Convection’ is suitable for all roasts and cakes or pastries which require no moisture. Operating Instructions OSC Operating Instructions OSP and OSG Proceed as follows: Proceed as follows: 1. Switch on the CONVOTHERM with the key . R The default settings for 2. Press key convection appear on the display. Press key or to start immediately. 3. Press key R The cooking chamber temperature appears on the display.
OSP/OSG Cooking with the CONVOTHERM Regeneration Using this cooking programme you regenerate portioned food served on plates or platters within a very short time. Operating Instructions OSP and OSG Proceed as follows: 1. Switch on the CONVOTHERM with the key . R The last set values or the 2. Press key default settings for regeneration appear on the display. Press key or to start immediately. 3. Press key R The cooking chamber temperature appears on the display.
OSC/OSP/OSG Cooking with the CONVOTHERM Core temperature control is particularly to be recommended during cooking of slow roasting meats. Core Temperature Control Operating Instructions Proceed as follows: 1. Switch on the CONVOTHERM with the key . 2. Insert the core temperature probe through the middle of the food. 3. Select the desired cooking programme . 4. Press key R The cooking chamber temperature appears on the display. Set the desired cooking chamber temperature with the dial or the keys and .
OSP/OSG Cooking with the CONVOTHERM For Delta-T cooking you have to work with core temperature control since with this cooking programme, the cooking chamber temperature increases in relation to the measured core temperature. The cooking chamber temperature is always the selected Delta-T temperature higher than the actual core temperature. Delta-T Operating Instructions OSP and OSG Points to note 1. Switch on the CONVOTHERM with the key . 2.
OSP/OSG Cooking with the CONVOTHERM Cook & Hold During Cook & Hold, a Cook phase is followed by a Hold phase. The steamer switches automatically from the Cook phase to the Hold phase when the set core temperature is reached (see diagram below). Operating instructions OSP and OSG Your benefits 1. Press key R Possible selections appear on the display. Select ‘New cooking recipe’ using the dial or the keys and and confirm by pressing the key . ■ During the Cook phase, the meat is cooked very 2.
OSP/OSG Cooking with the CONVOTHERM Auxiliary functions The CONVOTHERM offers further functions to help you optimise your day-to-day work in the kitchen and the cooking process. Pre-select start time Note With the starting time preselection you determine when the CONVOTHERM is to automatically start the desired cooking programme, cooking idea or cooking recipe. If you wish to quit the function prematurely, press key . The pre-select start time is deleted.
OSP OSP/OSG Cooking with the CONVOTHERM Demoisturising Use the demoisturising function for very moist foodstuffs. Excess moisture is drawn out of the cooking chamber and the product. All further auxiliary functions are activated via Mr.C. ■ Mr.C functions can be selected at any time during cooking mode by pressing the key and then be activated or deactivated. Operating Instructions OSP ■ Mr.C functions can be combined at random. 1. Press the key in the Clima display R Demoisturising is activated.
OSC/OSP Cooking with the CONVOTHERM Reduced fan speed Reduced power With the reduced fan speed you decrease the flow velocity in the cooking chamber. In order to reduce the power consumption and to relieve power peaks in the kitchen you can set the CONVOTHERM to operate at reduced power. Operating Instructions OSC (Option) 1. Press key R ‘Red’ and 0 appear on the display. With the dial or the keys and , select ‘1’ for ‘Reduced fan speed’ and confirm by pressing the key .
OSP/OSG Cooking with the CONVOTHERM Key lock Add moisture A large number of the keys on the CONVOTHERM can be locked. You can add moisture into the cooking chamber. A steam jet is then generated. The following operating elements cannot be locked: and the digital dial. Operating Instructions OSP und OSG Operating Instructions OSP und OSG Locking 1. Press key R Selection possibilities appear on the display. With the dial or the keys , select ‘Key lock’ and and confirm by pressing the key . 2.
OSP Cooking with the CONVOTHERM Programme protection (Precondition: Energy optimisation system installed and connected on site) If the CONVOTHERM is connected to an energy optimisation system it is possible in critical phases (during load peaks in the kitchen) that the power supply from the energy optimisation system is interrupted. The programme protection automatically prevents running cooking programmes from being interrupted.
Practical tips Steaming Using the cooking programme ‘Steaming’ you can automatically steam, bio-steam, quick-steam, i.e. cook, steam, blanche, poach and preserve. Automatic steaming with cooking chamber temperatures of 100 oC Your benefits: ■ You get food with a strong colour, firm consistency and intensive flavour. ■ Steaming is particularly gentle on vitamins and minerals. ■ Flavours are not mixed when you steam different foodstuffs such as vegetables and fish together.
Practical tips Bio-steaming with cooking chamber temperatures between 30 °C and 99 °C (OSP and OSG) Quick-steaming with cooking chamber temperatures between 101°C and 120°C (OSP and OSG) Your benefits: Your benefits: ■ Particularly gentle preparation of your food. ■ Quick-steaming is primarily suitable for robust ■ You reduce the weight loss from meat and foodstuffs such as boiled potatoes, beetroot, root vegetables, legumes and cabbage.
Practical tips Superheated steam Use the cooking programme ‘Superheated steam’ to roast your large roasts and bake your cakes and pastries. Your benefits: ■ With Superheated steam the right amount of steam is injected automatically, i.e. the oven climate is controlled automatically by the CLOSED SYSTEM. ■ No need to select moisture values. ■ The foodstuffs do not dry out. ■ The best possible flavour and aroma of the food is retained.
Practical tips Convection The cooking programme ‘Convection’ is suitable for all roasts and cakes or pastries which require no moisture. Low-temperature cooking above cooking chamber temperatures of 30 °C Roasting or baking ■ Red meats are well suited to low-temperature Your benefits: ■ In Convection you can roast and bake food- stuffs which require no moisture or which give off moisture themselves. ■ You have a large capacity. ■ You achieve uniform cooking results.
Practical tips Regeneration (OSP and OSG) Using this cooking programme you regenerate portioned food served on plates or platters within a very short time. Your benefits: ■ During regeneration you always have the optimum oven climate, i.e. the right amount of steam is injected automatically by the CLOSED SYSTEM. ■ You produce the meals in quiet, off-peak periods and present them on plates or platters. ■ No need to keep the meals warm – so there’s no loss of quality.
Practical tips Guide values for preheating temperatures, regeneration times and temperatures with full load (regeneration time and temperature are dependent on the number of plates to be regenerated) CONVOTHERM Plate capacity with corrugated regeneration grid Plates up to 26cm Plate capacity with banquet plate trolley Plates up to 32cm Preheating Preheating temperature time with superheated steam Regeneration Regeneration temperature time OSP 6.10 24 20 180°C 10 min 125-135°C 4-8 min OSP 10.
Practical tips Core Temperature Control Core temperature control is to be recommended during cooking of slow roasting meats. Your benefits: ■ You cook your roasts perfectly, irrespective of the size and weight – your guarantee for high quality. ■ You don’t waste time and energy monitoring and checking if the slow roasting meats are ready. ■ You reduce the roasting losses by up to 50% compared with conventional cooking methods.
Practical tips CONVOTHERM Cookbook (OSP and OSG) The following cooking recipes optimised for the CONVOTHERM are already stored for you in the CONVOTHERM cookbook . 1 Lasagne 2 Roast chicken 3 Chicken drumsticks 4 Meat loaf 5 Knuckles of pork 6 Roasts with crackling 7 Leg of lamb 8 Croissantes 9 Roast beef 10 Goose 11 Duck 12 Roast ham 13 Fruit pastry Cooking tables The following pages contain cooking table for different groups of foodstuffs and recommendations from Mr.C.
Practical tips Vegetables Filling side-dishes gg dishes Cooking programme Cooking chamber temperature Cooking time Noodles (durum wheat) Steam 100°C 10 – 14 min Long-grain rice Round-grain rice Basmati rice Steam 100°C 20 – 25 min Vegetables, fresh Cauliflower, sprouts, carrots, asparagus Steam 100°C 8 – 15 min Vegetables, frozen (small) Steam 100°C 10 – 15 min Vegetables, frozen (large) Steam 100°C 15 – 20 min Tomatoes Steam 100°C 2 – 6 min Potatoes (quartered) Steam 100°C 25
Practical tips Tabletop models 6.10 Information 10.10 6 x GN 1/1 10 x GN 1/1 OSC, OSP, OSG Use unperforated vessel No need to stir, 1 parts noodles, min. 5 parts cold salted water Floor models 10.20 12.20 20.10 20.20 OSC, OSP, OSG 10 x GN 2/1 20 x GN 1/1 OSC, OSP 12 x GN 2/1 20 x GN 1/1 24 x GN 1/1 OSC, OSP, OSG* OSC, OSP 20 x GN 2/1 40 x GN 1/1 OSC, OSP, OSG* 12 kg 20 kg 40 kg 48 kg 40 kg 80 kg Use unperforated vessel 1 part rice, 1.
Practical tips Fish and crustaceans Pressure cooking Cooking programme Cooking chamber temperature Cooking time Trout Place Sole, whole Convection 220 – 240°C 12 – 15 min Salmon steak or salmon slices Convection 210 – 230°C 6 – 12 min Breaded fish fillet, frozen Convection 210 – 230°C 12 – 16 min Prawns Convection 180 – 200°C 4 – 8 min Lobster Crayfish Steam 100°C ca.
Practical tips Tabletop models 6.10 Information 10.10 Floor models 10.20 6 x GN 1/1 10 x GN 1/1 OSC, OSP, OSG Use every 2nd shelf 12.20 20.10 20.
Practical tips Meat and sausages Large roasts Raosting Cooking programme Cooking chamber temperature Cooking time Neck of pork Roast pork Saddle of pork Superheated steam 135 – 160 °C 80 – 90 min approx. 75° C Veal knuckle Pork knuckle Superheated steam 135 – 160°C 70 – 90 min approx. 78° C Meat loaf, fresh roast 4 kg Superheated steam 1. Steam 2. Convection 130 °C 1. 68 °C 2. 180 °C 70 – 90 min 65 – 68 °C 1. ap. 58° C 2.
Practical tips Tabletop models 6.10 Information 10.10 10 x GN 1/1 OSC, OSP, OSG 12.20 20.10 20.
Practical tips Meat and sausages Short roasts Grilling pochieren Steaming / poaching Cooking programme Cooking chamber temperature Cooking time Filet steak, beef 180 g Convection 210 – 230 °C 6 – 15 min Rump steak 180 – 200 g Convection 230 – 250 °C 6 – 12 min Veal steak 160 g Convection 210 – 230 °C 8 – 10 min Fillet of pork 80 g Convection 210 – 230 °C 5 – 8 min Liver slices Convection Rissoles 150 g Cured rib of pork 160 g Superheated steam 180 – 200 °C 200 – 220 °C 12 – 15 mi
Practical tips Tabletop models 6.10 Information 10.10 6 x GN 1/1 10 x GN 1/1 OSC, OSP, OSG Rare 6-8 min Medium 8-10 min Well done 10–15 min Rare 6-8 min Medium 8-10min Well done 10–12min Floor models 10.20 12.20 20.10 20.
Practical tips Game and poultry Cooking programme Cooking chamber temperature Cooking time Core temperature Leg of wild boar approx. 2-2.5 kg Superheated steam 135 –160 °C 100 – 120 min approx. 65 °C Leg of venison, without bone Superheated steam 140 – 160 °C 70 – 80 min 60 – 68 °C Duck Superheated steam 170 –180 °C 50 – 65 min Goose approx. 4.5 kg Convection 120 °C Ca. 3 – 3,5 Std. Turkey approx. 3 – 4 kg Superheated steam 130 – 140 °C 110 – 120 min approx.
Practical tips Tabletop models 6.10 Information 10.10 6 x GN 1/1 10 x GN 1/1 OSC, OSP, OSG Floor models 10.20 12.20 20.10 20.
Practical tips Bakeries and desserts Cooking programme Cooking chamber temperature Cooking time Tray cake Convection 160 – 170°C 40 – 50 min Biscuit base Convection 1. 105°C 2. 150°C 10 min 15 min Cheesecake Convection 1. 105°C 2. 160°C 3.
Practical tips Tabletop models 6.10 Information 10.10 6 x GN 1/1 10 x GN 1/1 OSC, OSP, OSG Use every 2nd shelf Floor models 10.20 12.20 20.10 20.
OSP/OSG CONVOTHERM cookbook The following symbols are used for working in the CONVOTHERM cookbook: Record Copy recipe Insert step Save Delete recipe Append step New recipe Edit recipe Delete step Working with Cooking Ideas Meals that you wish to produce in one or more steps can be very easily prepared by working with cooking ideas. 6. At the end of a cooking step the CONVOTHERM switches automatically to the next cooking step (the display changes to 02/03). Creating a cooking idea 7.
OSP/OSG CONVOTHERM cookbook Recording a cooking idea In order to store all the settings necessary for a meal, start the recorder. This records cooking programme, temperature and time changes for up to 20 steps before you stop it again. 1. To start the recorder, press key R The selection possibilities appear on the display. With the dial or the keys and , select again. ‘Record’ and confirm by pressing key 2. Confirm ‘Yes’ by pressing key R The recorder starts to record until it is stopped (max.
OSP/OSG CONVOTHERM cookbook Working with the cookbook The CONVOTHERM offers you the possibility of combining up to 20 cooking steps into a recipe. The recipe can be saved under a name in your cookbook and then called up and started at any time. Saving of a recipe to the cookbook 1. Press key R The selection possibilities appear on the display. With the dial or the keys and , select ‘New recipe’ and confirm by pressing key again. 2. The cooking programme keys flash R 01/01 appears on the display.
OSP/OSG CONVOTHERM cookbook Editing of recipes in the cookbook You can edit, copy or delete a recipe stored in the cookbook or edit individual cooking steps at any time. Editing a cooking step in a recipe General note 1. Press key R The stored recipes appear on the display. Select the desired recipe with the dial. Press the key at any time to quit the recipe and return to the cookbook without saving the changes. 2. Press key R The selection possibilities appear on the display.
CONVOTHERM cookbook OSP/OSG Appending a cooking step to a recipe Deleting a cooking step from a recipe 1. Press key R The stored recipes appear on the display. Select the desired recipe and confirm with key . 1. Press key R The stored recipes appear on the display. Select the desired recipe and confirm with key . 2. Select the last cooking step of the recipe with the keys and . 2. Select the cooking step to be deleted with the keys and . 3.
OSP/OSG CONVOTHERM cookbook Working with the Pictogram Control (Option) The CONVOTHERM offers you the possibility of assigning recipes stored in the cookbook to pictogram keys. The assigned recipe can be started at any time via the pictogram key. Assigning a recipe to a pictogram key 1. Press key R The stored recipes appear on the display. Select the desired recipe with the dial. 2. Press the desired pictogram key for three seconds. 3.
OSC OSP/OSG Set up You have the possibility to set up the CONVOTHERM according to the needs of your kitchen. Operating Instructions OSC Operating Instructions OSP und OSG Time and date 1. Press key R The selection possibilities appear on the display. With the dial or keys , select ‘Set up’ and and confirm by pressing the key . R ‘Red’ or ‘Set’ appears on the 1. Press key display. Select ‘Set’ with the dial. 2. Scroll to ‘0’ with key with the dial. and select ‘0’ or ‘1’ 3.
OSP/OSG Set up Signal tone Time The choice of signal tone is made starting from the menu ‘Set up’. The setting of the time is carried out starting from the menu ‘Set up’. and , select 1. With the dial or the keys ‘Signal tone’ and confirm by pressing the key . R A list of the available signal tones appears on the display. and , select 1. With the dial or the keys ‘Time’ and confirm by pressing the key . R A choice of the possible time formats appears on the display.
OSP/OSG Set up Cookbook index The alphabetical sorting of the cooking recipes in the cookbook or the sorting by memory location numbers is carried out starting from the menu ‘Set up’. 1. With the dial or the keys and , select ‘Cookbook index’ and confirm by pressing the key . 2. Confirm ‘Yes’ with the key set to alphabetical. R Sorting is 2. Confirm ‘Yes’ with the key R A selection list of the set default settings appears on the display. Select the default settings to be changed with the dial. 3.
OSP/OSG Set up Temperature display Language The choice of temperature display °C or F is made starting from the menu ‘Set up’. The choice of language is made starting from the menu ‘Set up’. and , select 1. With the dial or the keys ‘Temperature in °C’ and confirm by pressing the key . and , select 1. With the dial or the keys ‘Language’ and confirm by pressing the key . R A choice of the possible languages appears on the display. 2. Confirm ‘Yes’ with the key ture display is set to °C.
OSC Daily service and care OSP At the start of work: Empty and flush the steam generator Daily flushing of the steam generator of your CONVOTHERM prolongs the service life of the steam generator heater elements and prevents malfunctions. Operating Instructions OSC Operating Instructions OSP The steam generator must be drained and flushed manually before the start of work every day with the CONVOTHERM switched off.
OSC OSP Daily service and care At the end of work: Cleaning of the cooking chamber Instructions for OSC Instructions for OSP 1. Allow the cooking chamber to cool down. The CONVOTHERM OSP is equipped with an automatic cleaning programme "clean”. 2. Heat up to 70 °C in the cooking programme ‘Convection’. 3. Spray the cooking chamber incl. shelves, trays, etc. with original CONVOTHERM cooking chamber cleaner. Close the door and allow to work for 10 minutes. 4.
OSG OSC/OSP/ OSG Daily service and care At the end of work: Cleaning of the cooking chamber Instructions for OSG Further instructions for cleaning 1. Allow the cooking chamber to cool down. ■ Use only original CONVOTHERM cleaning 2. Heat up to 60°C in the cooking programme ‘Convection’. 3. Spray the cooking chamber incl. shelves, trays, etc., behind the air intake plate and in the steam measuring opening in the top of the cooking chamber with original CONVOTHERM cooking chamber cleaner.
/ What if ... Remedying Faults The following table helps you in the event of faults or malfunctions during the operation of your CONVOTHERM. It shows possible causes and their remedies. Fault E 01 Message on display (OSP/OSG) Low water level The CONVOTHERM signals possible faults on the display with an error message, e.g. E 01. On the CONVOTHERM OSP / OSG, the fault is also displayed in plain text.
What if ... In the following table, other irregularities during operation are described which are not signalled with an error message.
What if ... Emergency Operation 1. Press key (thereby acknowledging the fault). The cooking programmes, that can now be selected, are indicated by flashing. Further operation is as normal: In order that you can continue to work with your CONVOTHERM even in the case of a fault that cannot be remedied at short notice, the control board has an ‘Emergency operation’. This allows you limited use of the steamer, despite the error message. Nevertheless, be sure to contact your local Service! 2.
Accessories for your CONVOTHERM All your heart desires: We offer you a wide range of useful accessories for your CONVOTHERM. Oven stands Plated banqueting trolley for floor models The perfectly matched oven stands are ideal for the secure installation of the CONVOTHERM tabletop models. Several versions are available: Open, closed on three sides, closed on all sides with sash doors, each with 10 or 20 pairs of runners. Mobile subframes are also available, on request.
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Valuable information and practical tips on the use of the CONVOTHERM combi steamers in your kitchen CONVOTHERM OSC 6.10 CONVOTHERM OSP 6.10 CONVOTHERM OSG 6.10 CONVOTHERM OSC 10.10 CONVOTHERM OSP 10.10 CONVOTHERM OSG 10.10 CONVOTHERM OSC 10.20 CONVOTHERM OSP 10.20 CONVOTHERM OSC 12.20 CONVOTHERM OSP 12.20 CONVOTHERM OSG 12.20 CONVOTHERM OSC 20.10 CONVOTHERM OSP 20.10 03/01 Subject to change! CONVOTHERM OSC 20.20 CONVOTHERM OSP 20.20 CONVOTHERM OSG 20.20 Art.Nr.
