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OPERATING INSTRUCTIONS
ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 15
Stop an Operation:
Press Start/stop
L
Key. The oven will remain in
a power-on state, and the operation will be cancelled.
Press Cook
8
to set procedure again.
Adding product after Start:
If the door is opened during cook cycle, the heater,
fan, and timer will disengage. “Door” will illuminate
in the display. The timer will be held to the last
value at the point of interruption. The oven will
continue operation from the point of interruption
when the door is closed.
Arrow Keys:
Cook, Hold and Probe Temperature set points can
be adjusted by 1° when pressing the ARROW
Keys. To adjust in steps of 10°, press and hold the
Key and ARROW Key at the
same time.
The Time setting is adjusted in increments of 1
minute by pressing the ARROW Keys. To make
adjustment in steps of 10 minutes, press and hold the
Key and ARROW Key at the same time.
To run oven continuously
at a SET temperature:
Set Cook temperature, set to "--:--
". The oven will run continuously at that SET
temperature. The display will alternate between the
set-temperature and "--:--", signifying continuous
cooking. The operator is then responsible for timing
the cooking loads. To disengage, press Start/Stop.
Fan Speed:
The fan speed can be adjusted to HIGH or LOW
during any preheat or cook cycle (including
presets). When high speed is selected, the
underscore bar below the Fan Speed key will
illuminate. The display will indicate . When
low speed is selected, the underscore bar below the
Fan Speed key will not be illuminated. The display
will indicate “FnLo”.
NOTE: The time and temperature can be adjusted
during the cooking mode, (unless a preset
key program is used).
Probe Usage:
When the oven probe remains inserted in the probe
bracket, the LED temperature display will indicate
the ambient air temperature inside the oven. To
use the probe for cooking remove it from the bracket
and wipe the full length of the metal probe with
a disposable alcohol pad to clean and sanitize
before using.
Only the tip of the probe senses the internal
product temperature; therefore, it is important the
tip be placed correctly in the product for internal
temperature accuracy. Push the probe tip halfway
into the product, positioning the tip at the center of
the food mass. When inserting the probe into solid
foods such as meat roast or poultry breasts, push the
probe in from a straight downward position or in
from the side to the center position. If placing into a
semi-liquid or liquid product, the probe cable must
be secured to keep the probe positioned properly.
Do not let the probe tip touch the edges, bottom or
side of a container. Tape the probe cable to the lip
or edge of the container.
Probe Calibration:
1. To verify product probe calibration, place the
probe in a warm glass of water along with a
quality independent digital thermometer and
press the probe key for two (2) seconds to display
the probes actual temperature. Compare readings.
2. If calibration is required, press the probe key
for eight (8) seconds until the unit beeps twice
and the probe offset is displayed. Adjust the
probe offset to match the difference between the
independent probe temperature and the control
probe temperature by pressing the up or down
arrows to increase or decrease the offset.
3. Repeat steps 1 and 2 to verify the probe
calibration as necessary.
NOTE: When cooking by probe, insert the probe
into the raw product after the oven has been
preheated.
WAIT ONE FULL MINUTE to allow the probe
temperature to decrease to the internal temperature
of the product. Press the start button to begin
the cooking process after this probe temperature
adjustment period. A false probe reading of the
internal product temperature will cause the oven to
default to a holding temperature.