Cleveland Range OES-6.08 manual Cook & Hold, Recommendations

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G. Cook & Hold

NEVER Add cold food to the MINI for rethermalization while hot food is being held!

IMPORTANT:

•Cook and hold requires use of the Core Temperature Sensor

•For more information on the Cook Phase and entering recipe names See Chapter 7 “Using Multi-Step Recipes.”

•The Cook & Hold function includes a “cook” phase and a “hold” phase.

•The Hold phase is the LAST step in a recipe AFTER the food is cooked.

•The Hold phase is the second step if only one cooking step is required.

•The switch from cook phase to hold phase is automatic. (See Table 5-4 and illustration “The Principle of Cook & Hold).

•Always pre-heat the MINI.

To Use Cook & Hold:

1.Turn the MINI on with the ON/OFF key.

2.Press the Edit key. Various options appear in the display.

3.Select New Recipe with the Selector Dial.

4.Confirm by pressing the Edit key.

5.Enter the steps of the recipe, pressing the Edit key after each step. See Chapter 7 for details.

6.After the last recipe step is entered, press the Smart Key when the mode keys flash.

7.Various options appear in the display.

8.Select Cook & Hold with the Selector Dial.

9.Confirm by pressing the Smart Key.

10.Confirm “Yes” with the Smart Key.

11.Do NOT press a mode key (Steam, Combi, Hot Air, Retherm).

12.Press the temperature key.

13.Set the required hold temperature with the Selector Dial. (Oven temperature 86-210°F)

14.Confirm by pressing the Edit key.

15.Press the Edit key again to name the recipe. See Chapter 7 for details.

16.Start the recipe from the cookbook. See Chapter 7 for details.

NOTES:

•When using the “Hot Air” or “Combi” mode in the cook phase, a temperature range of 248°F to 300°F is recommended.

•The time at which the oven switches to the hold phase depends on the type of food, volume being cooked, and portion or piece size.

•Select the required nominal core temperature for the hold temperature to avoid overcooking.

RECOMMENDATIONS:

Prepare food during quiet times, load the MINI and start the Cook & Hold process well before the finished dishes are required.

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Contents Part No. OES6.08-OPM Rev. A, 9/07 Operator’s ManualKeep this Manual for Reference For Your SafetyCleveland Statement of Policies Your Mini in Action Free Start-Up ProgramMini OPERATOR’S ManualTroubleshooting Mini SetupAT the END of the DAY or Shift Emergency OperationIntroduction Operational SafetyService and Service Records Cleaning and MaintenanceNever Operator TrainingDoor Handle and Door Switch Main External Power SwitchGeneral Operation START-UP and Shutdown Instructions Inspecting the Mini Before Switching onStart-up Instructions Shutdown InstructionsPRE-HEATING the Mini Inspecting the Cooking CompartmentBlocked or slow drain may cause Error Messages Function Core Temperature SensorExterior Views Product Views and OperationHOT Always PRE-HEAT Quick Start Guide Control Panel Basic OperationControl Panel Control Panel Detail View Cooking with the Mini Using Steam Mode Steam ModeSee , Advanced Functions for details Using Combi Mode Combi ModeUsing Hot Air Mode Hot Air ModeRetherm Mode Using Rethermalization Mode Measuring the Core Temperature Measuring the Core Temperature Delta-T Cooking Delta T cooking requires use of the Core Temperature SensorTo use Delta-T Cooking Recommendations Cook & HoldPrinciple of Cook & Hold LT Cooking Cooking at Low TemperaturesCrisp & Tasty Function Demoisturizing Advanced FunctionsTo use Crisp & Tasty To use the Tray Timer Tray TimerVapor Reduction Pre-HeatKey Lock RecommendationsAdd Moisture Manually To Unlock when the Smart Key is also lockedTo Unlock Cool Down Overnight CookingCreating a Multi-Step Recipe Using MULTI-STEP RecipesRecording a Recipe in Real-Time To enter the first stepPage Entering a New Recipe in the Cookbook Using the CookbookExecuting a Recipe from the Cookbook Copying a Recipe Integrating Pre-Heating into a RecipeDeleting a Recipe Changing a Step of a RecipeAdding a Step to a Recipe Inserting a Step into a RecipeDeleting a Step from a Recipe Load Recipes from Memory Save Recipes to MemoryAdding an Action Prompt to a Recipe To Overwrite a Press & Go Key Using Press & GOTo Execute a recipe with Press & Go Cleaning General Cleaning the Oven ChamberSemi-Automatic Cleaning General AT the END of the DAY or ShiftAvoid scratching the oven chamber or engaging frame Semi-automatic cleaning of oven chamber Semi-Automatic Cleaning of the Oven ChamberPage To use the Setup Menu Mini SetupSignal Tone VolumeDate Default and Memory SettingsOrder of Cookbook Recipes Network Address Temperature DisplayLanguage Error Diagnosis System TroubleshootingOperating Irregularities not having Error Messages Error Messages and RemediesOperating Irregularities not having Error Messages Emergency Operation If the Mini experiences an errorInstructions for Emergency Operation Operation possible Operation not possible Emergency Operation Methods

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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