Operator’s Manual · Your Authorized Henny Penny Distributor Call Customer Service 1-937-456-8400 for any questions or problems in operating your unit. Henny Penny reserves the

Operator’s Manual

LIMITED WARRANTY FOR HENNY PENNY APPLIANCES

Subject to the following conditions, Henny Penny Corporation makes the following limited warranties to the original purchaser only for Henny Penny appliances and replacement parts:

NEW EQUIPMENT: Any part of a new appliance, except lamps and fuses, which proves to be defective in material or workmanship within two (2) years from date of original installation, will be repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor. To validate this warranty, the registration card for the appliance must be mailed to Henny Penny within ten (10) days after installation.

REPLACEMENT PARTS: Any appliance replacement part, except lamps and fuses, which proves to be defective in material or workmanship within ninety (90) days from date of original installation will be repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor.

The warranty for new equipment and replacement parts covers only the repair or replacement of the

defective part and does not include any labor charges for the removal and installation of any parts, travel or other expenses incidental to the repair or replacement of a part. EXTENDED FRYPOT WARRANTY: Henny Penny will replace any frypot that fails due to manufacturing or workmanship issues for a period of up to seven (7) years from date of manufacture. This warranty shall not cover any frypot that fails due to any misuse or abuse, such as heating of the frypot without shortening.

0 TO 3 YEARS: During this time, any frypot that fails due to manufacturing or workmanship issues will be replaced at no charge for parts, labor, or freight. Henny Penny will either install a new frypot at no cost or provide a new or reconditioned replacement fryer at no cost.

3 TO 7 YEARS: During this time, any frypot that fails due to manufacturing or workmanship issues will be replaced at no charge for the frypot only. Any freight charges and labor costs to install the new frypot as well as the cost of any other parts replaced, such as insulation, thermal sensors, high limits, fittings, and hardware, will be the responsibility of the owner.

Any claim must be presented to either Henny Penny or the distributor from whom the appliance was

purchased. No allowance will be granted for repairs made by anyone else without Henny Penny’s written consent. If damage occurs during shipping, notify the sender at once so that a claim may be filed.

THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY PENNY FOR ANY BREACH OF WARRANTY OR OTHER TERM. BUYER AGREES THAT NO OTHER REMEDY (INCLUDING CLAIMS FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES) SHALL BE AVAILABLE.

The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or abuse; (b) if the equipment’s serial number is removed or defaced; or (c) for lamps and fuses. THE ABOVE LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANTABILITY AND FITNESS, AND ALL OTHER WARRANTIES ARE EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME FOR IT ANY OTHER OBLIGATION OR LIABILITY.

Warning:Incorrect installation, adjustment, servicing, maintenance, cleaning, orunauthorized modifications to the appliance can result in damage, injuryor death. Read the Operating Manual carefully before starting to use theappliance.

For your safety:Do not store or use any flammable gases or liquids near this appliance.

What to do in the event of danger or if you smell gas:- Shut off the gas supply immediately- Do not touch any electric control elements- Make sure the area is well ventilated- Avoid open flames or sparking- Use an external telephone to notify the appropriate gas supplier

(if the gas supplier is unobtainable call the relevant fire station).

“RESET” (gas appliances only)If the burner malfunctions "rES" will light up on the display.An acoustic signal will sound after 15 sec. Press the Reset button to re-start the automatic ignition process.If the "rES" display does not light up again after approx. 15 sec. theflame is burning and the appliance is operational. Please notifyCustomer Support if the display is still lit after repeated pressing.

rES

- 2 -

Manual CombiMasterTM

Dear Customer

Congratulations on the purchase of your new CombiMaster.

Your decision to buy a new CombiMaster means that you now have a top-of-the-line Combi Steamer. Your CombiMaster will give you many years of reliable service thanks to its outstanding quality and nearly unlimited cooking potential. You’ll enjoy the peace of mind of a12 month warranty from the date of invoice. The warranty excludes glass damage, light bulbs and sealing material as well as damage caused by improper installation, use, maintenance, repair or deliming.

In order to make the most of these benefits, we recommend that you study this manual carefully.

Your Authorized Henny Penny Distributor Call Customer Service 1-937-456-8400 for any questions or problems in operating your unit. Henny Penny reserves the right to make technical changes in the interest of progress!

As of August 16, 2005, the Waste Electrical and Electronic Equipment directive went into effect for the European Union. Our products have been evaluated to the WEEE directive. We have also reviewed our products to determine if they comply with the Restriction of Hazardous Substances directive (RoHS) and have redesigned our products as needed in order to comply. To continue compliance with these directives, this unit must not be disposed as unsorted municipal waste. For proper disposal, please contact your nearest Henny Penny distributor.

-3-

- 4 -

General instructions / For your safety 5

Features 9

Controls 10

Cooking techniques 11

Control modes 12

Moist Heat Mode 13

Dry Heat Mode 15

Combi-Steam Mode 18

Tender Steaming Mode 20

Finishing®Mode 22

Working with the temperature probe 24

Cool Down Function 27

Cleaning 28

Steam generator auto-rinse, deliming and manual draining 30

Settings – Fahrenheit / Celsius 31

Fault Warnings 32

Table of contents

Please take the time to read the following safety andoperating instructions carefully.Keep this manual in a convenient location so that it isavailable to anyone using the equipment.This equipment must only be used to cook food incommercial foodservice establishments. Any other useis not intended and is therefore considered danger-ous.Operate using hands only. Damage caused by the useof pointed, sharp or other objects will invalidate thewarranty.The equipment must only be used by trained person-nel.It is vital that all users be given regular safety instruc-tion.Foodservice operators should provide staff with regu-lar training to understand and avoid the risks of acci-dent or damage to the unit.

Daily checks before switching on• Lock air baffle top and bottom.• Lock hinged racks properly in position in the cook-

ing cabinet.

General• The temperature of door glass, outer casing and

add-ons may exceed 140°F (60°C) • Avoid having heat sources (e.g. grill plates, deep fry-

ers etc.) near the appliance.• If the unit is idle for prolonged periods, shut the

water supply stop valve and turn off the appliance power supply (gas and electricity).

When setting up table-top units with the appliancemanufacturer’s original standard stand or base cabinetthe maximum top rack working height is 63 in.(160 cm).

WARNING – If containers are filled withliquid or contents which liquefy during cook-ing, do not use rack levels higher than those where the user can see into the container. Warning sticker is enclosed with equipment.

Warning!• Caution! Hot steam (risk of scalding)!• Caution! Containers and grids are hot!• Make sure the mobile oven rack is

correctly locked in position!

General Instructions / For your Safety

- 5 -

Loading/removalOpen appliance door slowly.When door is opened heating and fan shut downautomatically.The fan wheel brake is activated. The fan keeps run-ning for a brief period only.Do not touch the fan wheel.Do not insert pans or grids until the hinged rack hasbeen properly secured and the mobile oven rack hasbeen pushed up to the stop and locked in place.Only use commercial-grade heatproof accessories.

Units with hinged rack (061/062/101/102)To remove rackSlightly raise rack unit and lift out of front catch.Swing rack to middle of cooking cabinet.Lift up and out of slots. To replace, set into slots andreverse the procedure.

Mobile oven rackWorking with mobile oven racks, mobile plateracks and transport carts for base-top units(option)- Remove hinged rack.- Set guide rails on cabinet floor.

- Push mobile oven rack or plate rack into cabinet upto the stop and lock into place.

- Transport carts must be properly attached to the unitusing the holder.

- Unlock mobile oven rack or plate rack and roll out.- When transporting the mobile oven rack or plate

rack on the transport cart, make sure the transportsafety catch is engaged.

- Cover and secure containers with liquids toavoid spills and the risk of scalding.

Warning!• Pans must be locked with pan locks on the

mobile oven rack!• Mobile oven racks, mobile plate racks,

transport carts and units on casters can tip over when being moved over an inclined plane or threshold.


- 6 -

Low water

The indication H2O may appear on the display whenyou switch on. This means that the steam generator isnot yet filled with water. When it is full the displaygoes off automatically.If the display does not go out, check that the watervalve is open and the strainer at the water supply(solenoid Valve) is unblocked.

Ambient temperaturesIf ambient temperatures drop below 41°F (5°C), makesure the cooking cabinet has been warmed to a tem-perature greater than 41°F (5°C) before using.

Temperature probe• The temperature probe a may be hot—

use oven mitts.• Cool temperature probe with hand shower

before use. DO NOT spray hand shower into hot cabinet.

• Do not let temperature probe hang out of cooking cabinet.

• Remove temperature probe before unloading food.

Cool DownUse "Cool Down" function to cool the cabinet.

Warning!• During "Cool down" the fan wheel is

running when the door is open!• Do not switch on "Cool down" function

unless air baffle is correctly locked.• Do not touch the fan wheel.• Do not attempt to cool cabinet with cold

water.

Hand shower Pull hand shower out to use.Press hand shower control button to select from twojet strengths.Hand shower retracts automatically.Make sure hand shower hose is fully rewound afteruse.

Warning!

• Hand shower and hand shower water may be hot!

H2O


-7 -

Unit size Pan capacity Max load size

GN

061 6 6x1/1 - 30 kg(15/rack)

062 12 6 6x2/1 - 60 kg(30/rack)

101 10 10x1/1 - 45 kg(15/rack)

102 20 10 10x2/1 - 90 kg(30/rack)

201 20 20x1/1 - 90 kg(15/rack)

202 40 20 20x2/1 - 180 kg(30/rack)

Full-size steam table pans

Full size sheet pans

Cleaning• Leave the door slightly open if the unit is going

to be idle for a prolonged period (e.g.overnight).

• Do not clean unit with high-pressure cleaner.• Do not treat unit with acids or expose to acid

fumes–this will damage the protective layer of stainless steel and units might discolor.

• Follow the instructions on the cleaner packaging.• For detailed cleaning instructions see "Manual

Cleaning" chapters.• Only use cleaning agents available through your

authorized distributor.

Warning!

Wear proper protective clothing, gloves, gog-gles and mask.

Deliming• Note that the steam generator must be delimed

as required. Contact your Henny Penny distributor.

Maintenance• Inspection, maintenance and repair work should

only be done by trained technicians.• The unit must be switched off during cleaning,

inspections, maintenance or repair work.• Movement of units on casters must be restricted

so that connected power, water and drain lines are not damaged. Before moving unit, make sure that power, water and drainage lines are correctly disconnected. If the unit is being relocated or returned to its original position,make sure that movement restriction devices,power, water and drainage lines are properly connected.

Servicing• Your appliance should be serviced by an

authorized service technician at least once a year to ensure that it remains in perfect working order.

Warning!To avoid electrical shock or property damage,disconnect main circuit breaker or unplugpower cord at wall receptacle before openingservice doors.


- 8 -

a Unit serial number(visible only when door open)

b Exhaust diverter (gas appliances only, optional)

c Interior lighting

d Cabinet door with double glass panel

e Door handle Table-top units: one-handed operation with slamfunctionFloor units: (One-handed operation)

f Unlocking device to open double glass doorpanel (inside)

g Integral and self-draining door drip pan(inside)

h Drip collector connected directly to appliance drain

i Adjustable feet

j Unit data plate (with all important data such as power input, gastype, voltage, phase number and frequency, as wellas model and serial number, see alsoFunctions/Settings/ Type)

k Control panel

l Protective cover for electrical installation area

m Hand shower (with automatic rewind)

n Run-in guide (floor models)

o Air filter (installation area ventilation)

Features

- 9-

Applies to base-top models 061, 062, 101, 102.

Applies to floor models with roll-in carts 201 and 202.

b

a

i

k

l

j

c

d

e

g

h

f

f

o

a

i

k

l

j

c

f

f

d

e

o

b

n

n

m

m

Controls

- 10 -

Moist Heat 212°F (100°C)

Dry Heat 86-575°F (30-300°C)

Combi-Steam 86-575°F (30-300°C)

Control Mode switch

Tender Steaming 86-210°F (30-99°C)

Finishing® 86-575°F (30-300°C)

Cool Down function

Cabinet temperature display

Cabinet temperature dial

Timer key (up to 23:59)

Food probe temperature key 68-210°F (20-99°C)

Time/probe temperature display

Probe temperature/time-of-day dial

Moist Heat Dry heat

These two modes can be used either

• individuallyor

• in combination

The CombiMaster gives you the capability for nearly all traditional cookingmethods in a single piece of equipment!

Cooking techniques

- 11 -

Combi-Steam

Moist Heat mode The high-performance steam generator pro-duces fresh steam. This is fed without pres-sure into the cooking cabinet and is circulat-ed at high speed by the fan. The patentedcontrol system regulates steam production,supplying only as much as the food is actuallyable to absorb. In this mode, cabinet temper-ature is set to a constant 212°F (100°C.)

Dry Heat mode Powerful heating elements heat the dry air.The fan circulates the hot air evenly through-out the cabinet. Cabinet temperature can beset anywhere from 86-575°F (30-300°C.)

Combi-Steam modeMoist Heat and Dry Heat modes are com-bined by the control system to create a hot,humid climate for especially intensive cook-ing. Cabinet temperature can be set any-where from 86-575°F (30-300°C.) Thehumidity is controlled continually to preventthe food from drying out.

Tender Steaming modeA special mode that cooks with moist heat at temperatures below 212°F (100°C) made possible by a control system accurate to within one degree. This ensures a cooking climate that is just right for many products and cooking techniques. In this mode, cabinet temperature can be variably set anywhere from 86-210°F (30-99°C.)

Finishing® modeA combination of Moist Heat and Dry Heatmode that produces the ideal cooking cli-mate, preventing food from drying out orfrom accumulating too much moisture.Cabinet temperature can be individually setfrom 86-575°F (30-300°C.)

Control modes

- 12 -

Moist Heat The steam generator produces and feeds fresh steaminto the cooking cabinet. In this mode the cabinettemperature is set to a constant 212°F (100°C.) Cooking methods:Steaming, stewing, blanching, poaching, simmering,vacuum cooking, thawing, preserving.

1 Preheat until mode temperature light goesout

2

3

Or use temperature probe

2

3 Set Actual

Sample dishes• Mise en place

Tomatoes concassé, garnishes (vegetables, fruit),mushrooms, blanching juliennes and brunoises,blanching vegetables for stuffings, roulades etc.,peeling onions and chestnuts.

• StartersScrambled eggs, poached eggs, hard-boiled eggs,asparagus, vegetable flans, stuffed vegetables(onions, kohlrabi, leeks, celery, etc.).

• Soup garnishesDumplings, ravioli, vegetable royale

• Main coursesBoiled beef, cured ham, knuckle of pork, tongue,boiling fowl, turkey legs, meat in aspic, fish.

• Side dishes Risotto/rice, dumplings, pasta (noodles), fresh andfrozen vegetables, vegetable casseroles, potatoroulade, boiled/jacket potatoes.

• Desserts Fresh or frozen fruit (e.g. hot raspberries), stewedfruit, rice pudding.

167°F 66°F

0:33

Moist Heat mode

- 13 -

Tips• To get the most out of your CombiMaster,

check daily the types of food which can be cooked together in Moist Heat mode.Remember that fish, meat, vegetables, side dishes and fruit can be cooked together with no flavor transfer (as long as they are all being prepared by the same method).

• Cook potatoes and other vegetables in perforated containers. The perforations let the steam circulate for faster, more intensive cooking.

• Vegetable stock can be collected by inserting a drip pan on the bottom rack.

• It is better to use two shallower pans rather than one deep one. This reduces bulk and avoids heavy layers of food that tend to increase cook times.

• Dumplings should be placed in a shallow solid pan.

• Rice, cereals and grains are the only foods to which water should be added. 1 part grain with 1.5 to 2 parts water.

• An easy way to skin tomatoes: cook with Moist Heat for approx. 1 minute, then plunge into cold water.

Moist Heat mode

- 14 -

Dry Heat Powerful heating elements heat and circulate dry airwithin the cooking cabinet.Cabinet temperature can be set from 86-575°F (30-300°C.)

Cooking methods:Baking, roasting, grilling, pan frying, gratinating,glazing.

1 Preheat until mode temperature light goes out.

2

3

4

Or work with the core temperatureprobe

3

4 Set Actual


Sweating bacon, roasting bones.

• StartersMeatballs, vegetarian bakes, vegetables au gratin,vegetable pastries, pies, sirloin, chicken wings, fingerfood, duck breasts, quiches, shortcrust pastry,tartlets.

• Soup garnishesSavoury straws, cheese croûtons.

• Main coursesSteak, rump steak, T-bone steak, liver, rissoles, chick-en breast, chicken legs, half / whole chickens,turkey, pheasant, quail, breadcrumbed meat, bread-ed convenience food, vegetarian cutlets, duckbreasts, cutlets, pizza.

• Side dishes Potato pancakes, roast potatoes, potato gratin, rösti,baked potatoes, Idaho potatoes, potato soufflés,Macaire potatoes, duchesse potatoes.

• DessertsSponges, marble cakes, plain cakes, fancy cakes,flaky pastry, croissants, bread, rolls, baguettes,shortcrust pastry, apple strudel, bakery products(precooked), frozen pastry.

167°F 66°F

0:33

320°F

Dry Heat mode

- 15 -

TipsCooking times

Cooking times will depend on product quality,weight and height. Do not overload pans, grids or other containers. This can prevent air from circulating evenly.

General notes on pan-frying• Preheat to 575°F (300°C) to build up sufficient

stored heat.• Load as quickly as possible in order to

minimize cabinet temperature drop.• When cooking with a full load open the door

briefly to allow excess moisture to escape.• With flash-fried and fried products which give

off a lot of moisture (e.g. chicken legs), limit loads to from half to three-quarters of the largest possible load.

Breaded products• All types of breadcrumb coatings can be used.

Browning is improved by brushing with a blend of paprika and oil. Press the breadcrumbs in firmly. Spray lightly with oil or water to moisten. Do not overload the unit.

• Allow approx. 6 to 8 minutes per 1/3 in.thickness of meat.

• Preheat on 575°F (300°C) until light goes out.

• Use grids for even browning top and bottom.Group cuts of the same thickness and similar size on the same granite enameled pan.

Gratinating• Light and dark meat dishes, fish, mussels,

asparagus, chicory, broccoli, fennel, tomatoes,toast.

• Preheat on 575° (300°C) until light goes out.Set to desired temperature after loading.

• E.G.: Grids or shallow containers for gratinating toast, steaks and soups.

Preparing fish• Flour and add oil.

Dry Heat mode

- 16 -

Baking• Preheat to baking temperature. For a full load

you may need to select a higher preheating temperature.

• Baking temperatures should be set 68-77°F (20-25°C) lower than in a conventional oven.

• For rolls, muffins, and yeast dough products use only every second shelf.

• For frozen convenience products preheat to 575°F (300°C)

• Defrost frozen rolls and let rise for a short time.

• Use perforated non-stick coated baking trays,pans and containers.

Dry Heat mode

- 17 -

Combi-Steaming Moist Heat and Dry Heat modes are combined by thecontrol system to create a hot, humid climate forespecially intensive cooking. Cabinet temperatures canbe set anywhere from 86-575°F (30-300°C).Cooking modes: roasting, baking.


2

3

4


3

4 Set Actual


Roasting bones.

• StartersQuiche Lorraine, vegetable soufflés, flans, moussa-ka, lasagne, canneloni, paella, pasta bakes.

• Main coursesRoasts (beef, veal, pork, lamb, poultry, game),roulades, stuffed vegetables (peppers, aubergines,cabbage, onions, kohlrabi), vegetable gratins (cauli-flower), turkey legs, stuffed breast of veal, ham withnoodles, leg of pork, belly of pork, variousomelettes.

• Side dishes Potato gratin, frozen products (potato turnovers),baked potatoes

• Desserts Yeast dough.

• Miscellaneous Bread, rolls, pretzels (frozen dough portions)

167°F 66°F

0:33

320°F

Combi-Steam mode

- 18 -

TipsRoasts• For more even cooking, do not place roasts too

close together.• Roasts with rinds or larger roasts should be

steamed for approximately 1/3 of the cooking time.

• Collect drippings in a pan on a lower rail and make the gravy by adding it to the lightly roasted bones.

Preparing sauces• Place a pan on an additional rail under meat.• Add bones, mirepoix, seasonings to the

container and roast under the meat.• Add the collected stock.• Braise for the duration of cooking.• Very concentrated stock for gravies/sauces.

RouladesPlace in pan, top with hot sauce and cover.

BakingBake yeast dough, flaky pastry, choux pastry on sheetpans. Non-stick sheet pans can also be used.

Combi-Steam mode

- 19 -

Tender-steaming The steam generator produces fresh steam. Cabinettemperature can be set to various temperatures belowboiling point, from 86-210°F (30-99°C).


2

3

4


3

4 Set Actual


Blanching bacon and ham, poaching fish garnishes,soups, sauces, stocks, fumets etc., pasteurising(semi-preserved foods).

• StartersGalantines, fish dumplings, terrines, vacuum dishes.

• Soup garnishes Stuffing, dumplings, royale.

• Main coursesFish (salmon, sole etc.), cured ham, poultry, vacuumdishes (chicken breast, boiled beef, veal tongue),turkey fillet, chicken breasts, beef fillet, Vitellosausage.

• Side dishes Flans, vegetable casseroles, polenta.

• DessertsFruit, crème caramel, cabinet pudding.167°F 66°F

0:33

180°F

Tender Steaming mode

- 20 -

TipsTender Steaming timesMoist Heat cooking times can be used as approximatevalues. As a general rule, the lower the cooking tem-perature the longer the cooking time.

Tender Steaming cabinet temperatures(approximate)

Soup garnishes: 167-195°F (75-90°C)Fish, shellfish, crustaceans: 150-195°F (65-90°C)Meat and sausages: 162-167°F (72-75°C)Light meat: 167-185°F (75-85°C)Dark meat: 176-195°F (80-90°C)Poultry: 176°F (80°C)Desserts: 150-195°F (65-90°C)

Seasoning• Season with care. Low cooking temperatures

intensify the characteristic taste of seasonings.• When vacuum cooking be sure to add the exact

amount of alcohol, fumet, essence or reduction!

Preserving fruit/vegetablesCover the food with hot or cold liquid, depending onthe firmness of the raw product and the type of pre-serve you want. The diameter of the preserving jarsused should not exceed 4 in. (100mm.) The cookingtemperature will depend on the type of product(ripeness, size of pieces). Approximate temperature:167-210°F (75 to 99 °C).

Advantages• Firm textured fillings.• Products have more intense taste and aroma.• Stock loss very low in fatty material.

Approximate temperature: 162-176°F (72-80°C).

• Cook direct in the serving dish, e.g. fish.

Tender Steaming

- 21 -

Finishing®

The combination of Moist Heat and Dry Heat producesan ideal cooking climate that prevents food from dryingout and preserves excellent characteristics of color, flavorand texture. Cabinet temperature can be set anywherefrom 86-575°F (30-300 °C).

1 Preheat to operating temperature

2 Recommended Finishing‚ temperatures should befrom 250-285°F (120-140°C), but can be variedfor different products.

3

4 As a rule finishing time is between 5 and 8 min-utes for food arranged on plates. However, timeswill vary depending on the product, product tem-perature, number of plates, how full they are andthe desired serving temperature.


3

4 Set Actual

Sample dishes• Starters

All types of spaghetti, canneloni, lasagne, vegetabledishes, cheese and herb noodles, quiche Lorraine,spring rolls, vegetarian cutlets, onion flans.

• Main coursesAll types of roast, meat loaves, bakes, ready-to-serve meals, roulades, stuffed vegetables.

• Side dishes Rice, potatoes, noodles, pasta, vegetables, soufflés,gratins.

• Desserts Strudel, hot fruit.

167°F 66°F

0:08

285°F

Finishing® mode

- 22 -

TipsFinishing utensils (not supplied)Porcelain plates, earthenware, glass, silverware, copperpans, stainless steel, aluminum dishes.

Banqueting service/tour groups• Reheat plates in the oven plate rack for plates

up to 12 1/4in. (31 cm).• Large quantities in next to no time.• Fast loading and unloading.• Shorter serving times, so high hourly through

put, rapid table change, more turnover.

Serving dishes Serving dishes can be heated as well. This helps foodretain heat until it reaches the table.

Thermal coverUse the thermal cover over the oven plate rack tokeep food up to temperature during short waitingperiods or when transporting food.

Other tips• Arrange food evenly and not too closely on

plates or dishes.• When arranging vegetables and side dishes on

plates prior to for finishing, mix in a little butter or vegetable oil.

• Sauces are usually added after finishing.• Bulky items need more time to heat up.

Finishing® mode

- 23 -

Cooking with the temperature probe means that thecooking process is regulated by the core temperatureof the food as measured by the probe. This allowsfood to be done when it reaches the desired internaltemperature.

To insert:Clean the core temperature probe before use and coolit with cold water. Insert the core temperature probeinto the thickest part of the food until the tip of theprobe is at the center of the food.

Probe cooking is available in all control modes

1

2

3

4 Set Actual

The timer is not operational.

A buzzer sounds when the set core temperature hasbeen reached.

Warning!• The temperature probe may be hot –

wear oven mitts.• Do not let temperature probe hang out of

cooking cabinet.• Remove temperature probe from the

food before removing a load.

167°F 66°F

167°F

Working with the temperature probe

- 24 -

Tips• When roasting meat for slicing set the

temperature approx. 9°F (5°C) lower, as large roasts continue to cook for a short time after being removed from heat.

• Make sure temperature probe is cool before inserting into food product. This helps eliminate holes (protein coagulation) in the finished product.

• You can change the set temperatures and cooking modes at any time.

• Use temperature probe when Finishing® to achieve the optimum serving temperature.

Approximate core temperaturevalues

Desired InternalBeef Doneness Temperature

Fillet of beef medium 131-137°F (55-58°C)

Sirloin medium 131-140°F (55-60°C)

Roast beef well done 176-185°F (80-85°C)

Aitchbone well done 195°F (90°C)

Pork

Leg well done 167°F (75°C)

Leg pale pink 150-155°F (65-68°C)

Saddle pale pink 150-158°F (65-70°C)

Shoulder well done 167°F (75°C)

Belly/ well done 167-176°F (75-80°C)stuffed

Belly/ well done 176-185°F (80-85°C)

Ham very 148-155°F (64-68°C) succulent

Pork chops 150-158°F (65-70°C)

Cured ribs well done 150°F (65°C)

Working with the temperature probe

- 25 -

Approximate core temperaturevalues

Desired InternalVeal Doneness Temperature

Veal Saddle pale pink 137-150°F (58-65°C)

Leg of veal well done 172°F (78°C)

Loin with kidneys well done 167-176°F (75-80°C)

Shoulder Roast well done 167-176°F (75-80°C)

Breast well done 167-172°F (75-78°C)

Mutton

Saddle rare 150-158°F (65-70°C)

well done 176°F (80°C)

Leg of mutton rare 158-167°F (70-75°C)

well done 180-185°F (82-85°C)

Lamb

When the meat is well done, internal temperature is between172-185°F (72-85°C). The color is gray, slightly pale pink.The juices are clear.

Leg rare 140-144°F (60-62°C)

Leg well done 155-167°F (68-75°C)

Saddle rare 130-137°F (54-58°C)

Saddle well done 155-167°F (68-75°C)

Shoulder well done 172-185°F (78-85°C)

Poultry

Chicken well done 185°F (85°C)

Goose/duck well done 195-198°F (90-92°C)

Turkey well done 176-185°F (80-85°C)

Miscellaneous items Pies 162-165°F (72-74°C)

Meat loaf 162-172°F (72-78°C)

Fish (salmon) 140°F (60°C)

Working with the core temperature probe

- 26 -

Cool Down function operates the fan without heatwhen door is open. Use Cool Down to cool the cook-ing cabinet quickly and gently when switching fromhigh temperature to lower temperature applications,or for cleaning.

1 Close door..

2

Timer/Probe display reads: “DOOR.”

3 Open door.

Cabinet temperature display flashes.

Timer/Probe display reads: “COOL” Toexit Cool Down, turn Control Mode Switch to anyother mode or to OFF.

Warning!• During Cool Down the fan wheel does

NOT switch off when the door is opened.• Do not switch on "Cool Down" function

unless air baffle is correctly locked.• Do not touch the fan wheel.• Do not attempt to cool unit with cold

water.

cool

358°F

door

Cool Down Function

- 27 -

Cleaning procedureIt is essential that the unit is cleaned at theend of every work day in order to maintainsafe food handling practices and to keep theunit in good operating condition.

Warning!• Always wear the correct protective

clothing (gloves, goggles and mask).• Use only cleaner and cleaner

dispensers/pump sprayers designed for this purpose available through your authorized Henny Penny distributor.

• Always bleed pressure from pump sprayers when finished. DO NOT leave unused containers under pressure.

• Follow the safety instructions on the spray bottle and cleaner.

• Make sure that the air baffle and hinging racks or mobile oven rack are properly in place and locked before starting to clean.

Here is what to do

1 Cool cabinet to below 140°F (60 °C).

2 Switch appliance off.

3 Spray the cabinet and inside of the door, the doorgasket, the area behind the swivel air baffle andboth sides of the air baffle with Henny PennyOven and Grill Cleaner.

4 Lock the air baffle and hinging rack as directed.

5 Close cabinet door.

6

7Press core temperature button down for 10 seconds.

8Cleaning program is started.

Once the cleaning time is up you will be asked toopen the doors.

door

0:40

CLEn

Cleaning

- 28 -

9 When the cleaning is finished, rinse the cabinetdown using the retractable hand shower. Be sureto rinse behind the air baffle.

10 Wipe cabinet and door gasket with a dampcloth. If needed open the inner glass door paneand wipe down as well.

11 Close cabinet doors.

When the cabinet doors are closed, Hot Air modeautomatically switches on for 10 minutes to dry thecabinet.

12 Exit the cleaning program by selecting a cookingmode.

Note• Leave the cabinet door slightly open if the unit

will be idle for a prolonged period (e.g.overnight).

• To prevent corrosion of high-quality chrome nickel steel, the unit must be cleaned regularly,even if it is operated only at "Moist Heat ".

• If there is heavy soiling let the residues soften for 10 minutes in "Moist Heat" mode before cleaning.

• Do not treat unit with acids or expose to acid fumes. This will damage the protective layer of stainless steel and may cause discoloring in the finish.

• Do not use high pressure cleaners.• Rinse the spray pistol nozzle and nozzle

extension with clear water after every use.• Rinse the cleaning bottle with warm water after

use.• A couple of drops of salad oil will clear any

stiffness in the pump plunger.

End

0:10

Cleaning

- 29 -

Auto-rinseYour CombiMaster is equipped with an automaticsteam generator rinsing and draining function. Thisfeature significantly extends the period betweendeliming intervals.

DelimingYour CombiMaster must be delimed at regular inter-vals depending on water hardness and the amount ofuse. Deliming must only be done by a qualified HennyPenny service technician. Contact your Henny Pennydistributor to discuss a deliming schedule.

Draining the steam generatorYou should drain the steam generator before moving,shipping, storing the unit, or to prevent freezing inwater lines.

1 Open cabinet door.

2 Select Cool Down mode

3 Press and hold probe temperature key for 10 seconds.

4“CLEN” will appear in cabinet temperature display.

5Select SC with temperature dial

6 Close water tap

7Press Timer key once.

Leave mode dial at Cool Down position for at least 45seconds. Steam generator will drain.

SC

CLEN

Steam generator auto-rinse,deliming and manual draining

- 30 -

Temperatures may be displayed in degrees Fahrenheitor degrees Celsius.

Changing the Fahrenheit/Celsius display

Simultaneously press and hold Timer key and Probetemperature key for at least 10 seconds. The displaywill change from one format to the other.

or

100 °C

212 °F

Settings– Fahrenheit/Celsius

- 31 -

Any faults developed by your unit will be shownon the display:

Faults displayed that do not prevent continuedoperation can be bypassed by pressing the Timerkey.

E 11

Fault warnings

- 32 -

Fault Cause Remedial actionwarning

E1 Appliance defective

E2 Heating switched off for more than Check energy optimization system!2 minutes by an external energy optimizing system.

E3 Appliance defective Notify Customer Service!


E5 Core temperature probe defective Appliance can be operated without temperature probe.Notify Customer Service!






E11 No control mode displayed after Notify Customer Service!switching on





E17 Ambient temperature too low Room temperature must exceed 41°F (5°C)!






Henny Penny CorporationP.O. Box 60Eaton, OH 45320

+1 937 456.8400+1 937 456.8402 Fax

Toll free in USA800 417.8417800 417.8434 Fax

www.hennypenny.comForm No.: FM05-036C ©2004 Henny Penny Corporation, Eaton, OH 45320, Revised 04-06 Printed in USA

Documents

Operator’s Manual · Your Authorized Henny Penny Distributor Call Customer Service 1-937-456-8400 for any questions or problems in operating your unit. Henny Penny reserves the