Cleveland cr-28 Betriebsanweisung

TYPE OF FOOD – Meats with large
bulk take longer to cook than meats
with less bulk (roasting chickens
versus spare ribs, for example).

NUMBER OF SPITS – An important
factor in setting up a cooking program.
A fully loaded oven (all spits fully
loaded) takes longer to cook than a
lightly loaded one with the same type
food.  Separate keys must be
programmed for small and large loads.

Stage 1 is usually programmed at a
higher temperature and rotor speed
than stage 2.  This brings the
product up to cooking temperature
faster and helps seal in juices.

TIMER – The STANDARD mode runs
the clock at normal rate.  FLEX is a
special clock mode that can
compensate for extra heat
requirements by adding cooking time.
STANDARD is the default setting.

Note that during cooking, the “time
readout” on the controller panel is
the TOTAL TIME REMAINING
before the complete program is
finished, not the time remaining in
any specific stage.

STAGES – Up to 3 stages can be
programmed – 1 stage must be
programmed and 2 are the most
common.

Note that if any stage is not
programmed (that is, the hours
show 00:00:00) then it is skipped by
the oven controller.

The values shown in Stage 3 at right
are the default values assigned by
the controller when any stage is not
programmed.

HOLD – The HOLD values shown at
the right are the recommended settings
to keep the prepared food at optimum
conditions for serving.  (These are the
default values and do not need to be
altered during programming, unless
desired.)

   Chicken
  5/6 Spits
name of menu item

0 0 : 4 5 : 0 0  Hours

 h  h  :  m m  :  s  s

           

3 0 5°   Temp

 REGULATE   Vent

   

regulate / closed

     

3      RPM   Speed

    

1, 2, or 3

 STANDARD Timer

       

standard / flex

       HIGH

Heat

            

high / low

0 0 : 4 5 : 0 0  Hours

 h  h  :  m m  :  s  s

           

2 9 0°   Temp

 REGULATE   Vent

   

regulate / closed

     

2      RPM   Speed

    

1, 2, or 3

 STANDARD Timer

       

standard / flex

       LOW

Heat

            

high / low

0 0 : 0 0 : 0 0  Hours

 h  h  :  m m  :  s  s

           _

 3 2°   Temp

 REGULATE   Vent

   

regulate / closed

     

0      RPM   Speed

    

1, 2, or 3

 STANDARD Timer

       

standard / flex

       LOW

Heat

            

high / low

0 2 : 0 0 : 0 0  Hours

 h  h  :  m m  :  s  s

           

1 7 5°    Temp

   CLOSED   Vent

      open / closed

   PULSED  

Fan

          

on/pulsed

HOURS – Determines the length of time per
stage.

Note: Typical TOTAL cooking time for most
meats cooked in the rotisserie oven ranges
between 1 and 1-1/2 hours.

SPEED (OF ROTISSERIE ROTOR) – Three
rotor speeds are available, 1, 2 or 3 rpm.  The
speed mainly affects the level of browning and
surface drying.

TEMP – Range is 140 to 400 deg. F. (or 22 to
204 deg. C.)  System-level programming can be
used to select F or C.

VENT – The vent is at the top of the oven.  In
the normal mode of operation it is set to
“regulate.”  This means the burner is on
continuously and oven temp is regulated by
opening and closing the vent.  This technique
helps control moisture.

HIGH HEAT vs. LOW HEAT - This
programming factor determines the heat input
to the gas burner (60,000 BTUH versus 48,000
BTUH).

Note that the HIGH or LOW HEAT parameter
describes the intensity of the heat, not the
temperature of the oven.

High heat intensity increases browning and
helps seal in juices.

VENT AND FAN DURING HOLD – the vent is
CLOSED and the circulation fans PULSED
during Hold.  This technique keeps the product
from losing too much moisture.  In Hold, oven
temperature is regulated by turning the gas
burner on and off.

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