Cleveland Range OES-6.08 manual Core Temperature Sensor, Error Messages Function

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•Repeat the preheat process as needed to maintain constant oven temperature and high food quality.

b.To use pre-heating in a recipe: Pre-heating is also a programmable function. See “Pre-Heating” in Chapter 5, “Advanced Functions” for, details.

c.To Pre-Heat or reheat between batches for Rethermalization: See “Retherm Mode” in Chapter 4 for times and temperatures for specific applications.

Do not place containers with liquid contents or contents that become liquid on oven

racks higher than you can see into the containers.

Hot liquid can spill or splash causing death, injury, or equipment damage.

G.CORE TEMPERATURE SENSOR

•See “Measuring the Core Temperature” in Chapter 4 for details regarding use and care.

•The Core Temperature Sensor is REQUIRED for PC-HACCP, Delta-T cooking, and Cook & Hold.

1.The Core Temperature Sensor may be HOT! Wear dry, heatproof gloves or mitts to handle it.

2.The Core Temperature Sensor is a precision measuring device. Handle with care.

3.Hang the Core Temperature Sensor correctly in its rack when not in use.

4.Do not allow the Core Temperature Sensor to hang out of the oven.

5.Do not prick yourself or others with the Core Temperature Sensor tip(s).

6.Remove the Core Temperature Sensor from the food before removing dishes from the oven.

H.ERROR MESSAGES FUNCTION

NOTES:

•MINIs have a fully automatic error diagnosis system.

•Most errors are indicated in the Multifunction Display by an error code and description.

•See Chapter 11 “Troubleshooting” for a list of error codes and remedies.

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Contents Operator’s Manual Part No. OES6.08-OPM Rev. A, 9/07For Your Safety Keep this Manual for ReferenceCleveland Statement of Policies Free Start-Up Program Your Mini in ActionOPERATOR’S Manual MiniMini Setup TroubleshootingAT the END of the DAY or Shift Emergency OperationOperational Safety IntroductionCleaning and Maintenance Service and Service RecordsNever Operator TrainingMain External Power Switch Door Handle and Door SwitchGeneral Operation Inspecting the Mini Before Switching on START-UP and Shutdown InstructionsStart-up Instructions Shutdown InstructionsInspecting the Cooking Compartment PRE-HEATING the MiniBlocked or slow drain may cause Core Temperature Sensor Error Messages FunctionProduct Views and Operation Exterior ViewsHOT Quick Start Guide Control Panel Basic Operation Always PRE-HEATControl Panel Control Panel Detail View Cooking with the Mini Steam Mode Using Steam ModeSee , Advanced Functions for details Combi Mode Using Combi ModeHot Air Mode Using Hot Air ModeRetherm Mode Using Rethermalization Mode Measuring the Core Temperature Measuring the Core Temperature Delta T cooking requires use of the Core Temperature Sensor Delta-T CookingTo use Delta-T Cooking Cook & Hold RecommendationsLT Cooking Cooking at Low Temperatures Principle of Cook & HoldAdvanced Functions Crisp & Tasty Function DemoisturizingTo use Crisp & Tasty Tray Timer To use the Tray TimerPre-Heat Vapor ReductionKey Lock RecommendationsTo Unlock when the Smart Key is also locked Add Moisture ManuallyTo Unlock Overnight Cooking Cool DownUsing MULTI-STEP Recipes Creating a Multi-Step RecipeRecording a Recipe in Real-Time To enter the first stepPage Using the Cookbook Entering a New Recipe in the CookbookExecuting a Recipe from the Cookbook Integrating Pre-Heating into a Recipe Copying a RecipeDeleting a Recipe Changing a Step of a RecipeInserting a Step into a Recipe Adding a Step to a RecipeDeleting a Step from a Recipe Save Recipes to Memory Load Recipes from MemoryAdding an Action Prompt to a Recipe Using Press & GO To Overwrite a Press & Go KeyTo Execute a recipe with Press & Go Cleaning the Oven Chamber Cleaning GeneralSemi-Automatic Cleaning General AT the END of the DAY or ShiftAvoid scratching the oven chamber or engaging frame Semi-Automatic Cleaning of the Oven Chamber Semi-automatic cleaning of oven chamberPage Mini Setup To use the Setup MenuSignal Tone VolumeDefault and Memory Settings DateOrder of Cookbook Recipes Temperature Display Network AddressLanguage Troubleshooting Error Diagnosis SystemError Messages and Remedies Operating Irregularities not having Error MessagesOperating Irregularities not having Error Messages If the Mini experiences an error Emergency OperationInstructions for Emergency Operation Emergency Operation Methods Operation possible Operation not possible

OES-6.08 specifications

The Cleveland Range OES-6.08 is a versatile and efficient electric steamer designed for commercial kitchens and foodservice operations. Renowned for its ability to produce high-quality steamed dishes, this unit stands out with its combination of advanced technology and user-friendly features, making it a staple for chefs and kitchen staff alike.

One of the main features of the OES-6.08 is its robust construction, designed to withstand the rigors of a busy kitchen environment. The steamer is built with high-quality stainless steel, ensuring durability and resistance to corrosion, while also providing an aesthetically pleasing appearance that fits seamlessly into any kitchen design.

The OES-6.08 boasts a generous capacity, with multiple compartments that can accommodate a wide variety of food items simultaneously. This efficiency allows for large batch cooking, reducing cooking time and enhancing productivity in a fast-paced setting. The unit is equipped with six steaming pans, each capable of holding substantial quantities, making it ideal for serving large groups or events.

In terms of technology, the Cleveland Range OES-6.08 incorporates advanced steam generation systems that ensure even cooking and excellent food quality. It features a precise temperature control system that allows chefs to set the desired steam levels for different types of foods, ensuring optimal results for everything from vegetables to seafood and rice dishes.

Another key characteristic of the OES-6.08 is its user-friendly digital control panel. This intuitive interface simplifies operation, allowing staff to easily adjust settings, monitor cooking times, and receive alerts when cycles are complete. The panel provides operators with the information needed to manage their cooking processes effectively, reducing the chances of overcooking or undercooking.

Moreover, the OES-6.08 is designed with energy efficiency in mind, helping commercial kitchens reduce their overall energy costs. The system uses electric steam generation, which not only reduces water usage but also minimizes the energy required to produce steam, making it an environmentally friendly choice for foodservice operations.

In conclusion, the Cleveland Range OES-6.08 is a powerful electric steamer that combines reliable construction, a user-friendly interface, and advanced steaming technology. Its features cater specifically to the demands of commercial kitchens, allowing chefs to prepare a diverse array of dishes with consistency and ease, ultimately enhancing overall kitchen efficiency and food quality.
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