Hobart ce6hd ml-138010, ce10hd ml-138012, ce10fd ml-138016, ce20hd ml-138014 User Manual

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Open door partially to allow hot air and steam to 
escape. Remove the product from the rack guides 
or racks in the oven. Close the door.

Open door partially to allow hot air and steam to 
escape. Position the landing table (Fig. 2) directly 
in front of the oven cavity. Insert the handle into the 
removable insert. Using protective gear, carefully roll 
the removable insert onto the landing table. Make 
sure that the landing table does not separate from 
the oven during transfer. Close the door.

Open door partially to allow hot air and steam to 
escape. Insert the handle into the trolley. Using 
protective gear, pull the trolley (Fig. 3) out of the 
oven. Close the door.

There are three modes of cooking available with 
the Combi Oven.

Convection Baking involves baking, browning, 
roasting, etc. without adding steam or moisture to 
the process. Hot air is circulated to maintain even 
temperatures throughout the oven.

Steam cooking is used for stewing, poaching, 
and gentle cooking of products cooking in water. 
Steam fl ows without pressure into the oven. The fan 
circulates the steam to all parts of the oven.

Combi baking/steaming is used for baking, roasting, 
or braising when steam needs to be added to the 
oven during a convection baking operation.

The control panel (Fig. 4) has a screen that displays 
to the user the functions in progress. All features 
are displayed on the screen and adjusted by using 
the buttons on the control panel.

HANDLE

TROLLEY