FL-2340-CB Rev.
CONTENTS INTRODUCTION basic operation 3 low temperature cooking 4 operation instructions 6 Cooking advice 8 food holding basics 9 Cleaning instructions 10 cooking guidelines beef 13 lamb 27 pork 31 poultry 39 fish 49 bakery 55 potluck 61 installation and maintenance 71 installation instructions 72 Maintenance instructions 74 replacement parts 75 wiring diagrams 78 how to reverse door opening 82 Index 83
model 1000 CH SS Model 1000 CH SS Split
3 INTRODUCTION Chances are you’ve already done quite a bit of research regarding low temperature radiant heat cooking, or you’ve already worked with Cres Cor ovens in the past; either way you already know all about the benefits of having Cres Cor in your kitchen. More flavorful, more nutritious, juicier food and reduced labor and energy costs are not just bullet points in a sales brochure.
4 low temperature cooking proteins and nutrition Protein plays a significant role in the diet, therefore, one of the primary goals in food preparation is proper cooking methods. Beef and other red meats are one of the best sources of protein; is a rich source of B vitamins such as thiamine, riboflavin, and niacin; and includes fats, carbohydrates, minerals, pigments, enzymes and water. All of these elements are affected by cooking, but many of them are destroyed by over-cooking.
5 Shrinkage Control and Cooking Time Along with better nutrition, a more tender finished product, less There are two major factors controlling meat shrinkage or cooking losses. the addition of as much salt as needed with conventional 1. Temperature at which meat is cooked: The higher the temperature at which meat is cooked the more shrinkage will result. Over-cooked meat also results in higher losses.
6 operation instructions THERMOSTAT “HOLD” TIMER POWER SWITCH THERMOMETER YELLOW LIGHT FOR FIRST-TIME OPERATION ONLY: A new oven needs to “burn off” factory oils and glue before it’s first use. Do NOT load food into oven until this has been done! 1. Push switch to “ON”. 2. Set the Cook thermostat to 325°F/163°C. 3. Set the Hold thermostat to 150°F/66°C. 4. Set the timer to 1 hour. 5. Allow oven to run automatically for 1 hour of Cook cycle and 30 minutes of Hold cycle. 6. Turn oven off and let cool. 7.
7 HOW TO START UNIT (after first-time operation) Push POWER switch “ON”. For Automatic Operation: 1. Set Cook thermostat to the cooking temperature you need. 2. Set Hold thermostat to the warming temperature you need. Proper food holding temperature is 140°F/60°C or higher. 3. Set Timer for the roasting time. The unit will automatically switch to the pre-set “hold” temperature after roasting time has expired.
8 Cooking advice • Always preheat the oven before loading food products. Refer to page 8 for specific instructions. • All cooking guidelines are based upon loading cold foods from a 38°F to 40°F refrigerator. Frozen and room tempered items will require adjustments in time. Frozen meats will required 1-1/2 to 2 times the normal time. • The oven doors must remain closed during cooking and the first hour of the holding process. If the door(s) is opened, some additional cooking time may be required.
9 Preventing Bacteria Growth Cres Cor ovens provide safe, healthful cooking. According to an article printed in the Journal of Environmental Health, several health authorities agree–when cooking whole roasts or holding them for short periods, bacteria in this food is destroyed at an internal temperature of 125°F (51°C). food holding basics Every four years the FDA reviews and updates our FOOD CODE to provide guidelines to ensure the safety of the foods we consume.
10 Cleaning instructions Equipment that is kept clean works better and lasts longer. This oven should provide you with many years of trouble-free service. No preventative maintenance is required, however, the following instructions will maximize the potential life and trouble-free operation of your new oven. WARNING Before cleaning the cabinet Unplug cord from wall. Allow cabinet to cool. Do NOT hose cabinet with water. Do NOT get water on controls. Do NOT use abrasives or harsh chemicals.
11 Check the cooling fan for the oven controls While the oven is running, check that the cooling fan in the top rear of the cabinet to make sure it is operating. MODELS: 1000-CH-SS & 1000-CH-SS-SPLIT STAINLESS STEEL CABINET Inside and Outside SOIL CLEANER Routine Cleaning Soap, ammonia or mild detergent* and water METHOD 1. Sponge on with cloth 2. Rinse Stubborn Spots, Stains Mild abrasive made for Stainless Steel 1.
beef
14 BEEF BRISKET Ingredients: Fresh Beef Brisket, 9 to 13 lbs. (4 to 6 kg) The Brisket cut is taken from the breast section beneath the first five ribs, just behind the fore shank. Seasoning Vents: One-half open Preparation: Preheat oven to 250° for 30 minutes.
15 BEEF short ribs Short ribs are small rectangles of beef, usually taken from the chuck cut. Short ribs consist of layers of fat and meat and contain small pieces of the rib bone. They are usually very tough and are a perfect dish to be cooked in a Cres Cor oven, as the slow and humid cooking environment maximizes the natural enzymatic action to tenderize the ribs. Ingredients: Short Ribs, 1 1/2 lbs. average (.7 kg) Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes.
16 BEEF strip loin Ingredients: Loin, Strip Loin, Short-Cut, Boneless, 8 to 12 lbs. (4 to 5 kg) Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes. Season roasts as desired. Place roasts directly on wire shelves with the fat side down. Place the larger roasts toward the top of the oven compartment. Set Thermostats: Cook Thermostat set to 250°F (121°C) Hold Thermostat set to 140°F (60°C) Set Cook Timer: 8 to 10 lb. Roasts (4 to 4.
17 Corned beef Historically, any meat cured with brine was called ‘corned’ (from the Old English word ‘corn’ which referred to any small particle; such as a grain of salt). Today Ingredients: Corned Beef, 9 to 12 lbs. (4 to 5 kg) there are two types of corned beef, the old-fashioned type, which is grayer in color and far saltier and the newer style which is rosy-red and less salty. Preparation: Preheat oven to 250°F for 30 minutes.
18 Hamburgers Ingredients: Ground Beef (thawed, not frozen), 4 oz. (.25 kg) per patty (minimum) Vents: One-half open Preparation: Preheat oven to desired temperature for 30 minutes. Place hamburger patties side-by-side directly on sheet pans Set Thermostats: Cook Thermostat set to 250°F to 275°F (121°C to 135°C) Hold Thermostat set to 150°F (66°C) Set Cook Timer: Approximately 1 hour. Cooking time depends on the desired degree of doneness.
19 Prime rib The term ‘prime rib’ is often incorrectly used as a label for what is actually a rib roast. Culinarily, the term ‘prime’ refers to the highest USDA grade of beef. Very little USDA Prime Beef makes it past the best hotels and restaurants. Whether USDA Prime or Choice, Prime Rib is best cooked low and slow. A Cres Cor oven and humidity-controlled radiant heat is the obvious choice in preparing the best, juiciest Prime Rib. Ingredients: Beef Rib, Roast Ready, with Fat Cap, #109, 20 lb.
20 beef round Ingredients: Beef Round, Top (Inside), Untrimmed, 14 to 23 lb. (6 to 10 kg) Beef Round, Bottom (Gooseneck), Untrimmed, 14 to 23 lb. (6 to 10 kg) Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes. Season as desired. Place roasts directly on wire shelves with the fat side down. Place the larger roasts toward the top of the oven compartment. Set Thermostats: Cook Thermostat set to 250°F (121°C) Hold Thermostat set to 140°F (60°C) Set Cook Timer: 14 lb.
21 ribeye A Ribeye Roll is the center, most desirable and tender portion of the rib section with the bones removed and rolled and tied into a cylinder. Ingredients: Beef Ribeye Roll, Lip On, #112A, 8 to 12 lb. (3 to 5 kg) Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes. Season ribeye as desired. Place roasts directly on the wire shelves, fat side down. Place larger roasts toward the top of the oven compartment.
22 cafeteria or steamship Ingredients: Any one of a variety of beef round used for carving on a buffet line. Weight Range, 40 to 50 lb. (18 to 23 kg) or 50 to 80 lb. (23 to 36 kg) Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes. Operator should double up wire shelves due to heavy weight. May be bone-in or boneless and may have a handle on or off as required. Meat should be at a refrigerated internal temperature of 38°F to 40°F (3 to 4°C) when placed in a preheated oven.
23 Tenderloin Tenderloin, along with the top loin cut make up the tenderest of all wholesale cuts of beef, the short loin. Sometimes marketed as chateaubriands, the tenderloin is most often cut into filet mignon or tournedos steaks. Ingredients: Beef Loin, Full Tenderloin, Side Muscle Off, Shinned, 4 to 6 lb. (2 to 3 kg) Vents: One-half open Preparation: Preheat oven to desired temperature for 30 minutes. Season as desired. Place tenderloins directly on wire shelves.
24 Veal loin Ingredients: Veal Loin, Trimmed, 8 to 10 lb. (4 to 5 kg) Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes. Season as desired and place directly on wire shelves Set Thermostats: Cook Thermostat set to 250°F (121°C) Hold Thermostat set to 140°F (60°C) Set Cook Timer: 12 minutes per pound for the first roast (26 minutes per kilogram) plus add 20 minutes for each additional roast.
lamb
28 lamb leg Ingredients: Lamb Leg, Tied, 8 to 11 lb. (4 to 5 kg) Vents: One-half open Preparation: Preheat oven to desired temperature for 30 minutes. Season as desired. Place directly on wire shelves.
29 Lamb racks (frenched) A rack of lamb is typically a portion of the rib section of a yearling lamb (between 12 and 24 months old). Ingredients: Lamb Rack, Roast Ready, Single, Frenched 7-bone Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes. Season as desired. Place on raised wire grids inside sheet pans.
pork
32 fresh ham Ingredients: Pork Fresh Ham, 14 to 17 lb. (6 to 8 kg) Vents: One-half open Preparation: Preheat oven to desired temperature for 30 minutes.
33 cured and smoked ham Curing can be done through a variety of methods that range from simple salt curing (covering the surface of the ham with salt and allowing it to permeate the flesh) to curing with sugar and sweet brine. Smoke flavor is dependent on the residue (reek) left by the smoke on the flesh. Maple and Hickory are the woods of preference for most smoking, but some producers add more adventurous ingredients such as juniper berries, mesquite, sage, rosemary and peat.
34 pork loin Ingredients: Pork Loin, Boneless, Tied, 8 to 10 lb. ( 4 to 5 kg) Vents: One-half open Preparation: Preheat oven to desired temperature for 30 minutes. Season as desired and place roasts directly on wire shelves for cooking.
35 Pork shoulder Ingredients: Pork Shoulder, Boston Butt, Boneless, 8 to 10 lb. (4 to 5 kg) Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes. Season as desired and place in pans.
36 Pork ribs Ingredients: Spareribs, 1 and 1 half down (38 kg or less) or Pork Loin, Back Ribs 1 and 1 half down (38 kg or less) Vents: One-half open Preparation: Preheat oven to 250°F for 30 minutes. Ribs can be cooked from frozen or thawed. Season as desired. Place ribs on sheet pans, slightly overlapping and cover with clear plastic wrap only if cooking overnight. If desired, barbecue sauce can be included with initial seasoning to allow it to cook into the ribs.
poultry
40 chicken breasts Ingredients: Chicken Breasts, Boneless, 8 oz. (227 grams) Vents: Open full Preparation: Preheat oven to 275°F for 30 minutes. Place chicken breasts on sheet pans, side-by-side, not quite touching. Brush chicken with oil, butter or margarine, and lightly sprinkle with salt, pepper, and paprika.
41 chicken halves Ingredients: Chicken, 2 1/2 to 2 3/4 lb. (1.1 to 1.2 kg) Vents: Open full Preparation: Preheat oven to desired temperature for 30 minutes. Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine. Season as desired and sprinkle with paprika.
42 Chicken Ingredients: Chicken, Whole, 2 1/4 to 2 3/4 lb. (1 to 1.2 kg) Vents: Open full Preparation: Preheat oven to desired temperature for 30 minutes. Place 9 Whole Chickens per 1 sheet pan (18in x 26in x 1in) Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine. Season as desired and sprinkle with paprika. For better whole bird appearance, fold chicken wings and tuck under the back of bird.
43 cornish game hen Despite the name, Cornish game hens are neither necessarily hens nor hunted as game. They can be either male or female and a cross-bred domesticated variety with no wild counterpart. Though poultry sold as Cornish Game Hens are often immature Cornish or Rock chickens, the USDA’s only requirement is that chickens sold as Cornish Game Hens be no more than 2 pounds in ready-to-cook weight. Ingredients: Rock Cornish Game Hens 12 oz.
44 whole duck Ingredients: Duck, Whole, 4 to 5 lb. (2 kg) Vents: Open full Preparation: Preheat oven to 300°F for 30 minutes. Season as desired. Rub with oil and paprika. Place directly on wire shelves. Set Thermostats: Cook Thermostat set to 300°F (149°C) Hold Thermostat set to 160°F (71°C) Set Cook Timer: 2 1/2 to 3 hours The meat of a duck is mostly on the breast and the legs.
45 whole turkey Turkeys were taken to Europe by the Spanish who had found them as a favorite domesticated animal among the Aztecs. Since the modern domesticated turkey is a descendant of the Wild Turkey, it is surmised that the Aztecs had chosen to domesticate this species rather than the Ocellated Turkey which is found in far southern Mexico.
46 turkey breast Ingredients: Turkey Breast, 10 to 15 lb. (5 to 7 kg) Vents: Open full Preparation: Preheat oven to desired temperature for 30 minutes. Turkey breast should be at a refrigerated temperature of 38°F to 40°F (3°C to 4°C) when placed in a preheated oven. Season as desired. Brush with oil, butter or margarine, and sprinkle with paprika. Place breasts directly on wire shelves.
fish
50 baked fish Ingredients: Fish Fillets, Fresh or Frozen, 6 to 8 oz. (170 to 227 grams) Vents: One-half open Preparation: Preheat oven to 275°F for 30 minutes. Do not thaw fillets. Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Brush fish with oil, butter or margarine. Season as desired and sprinkle lightly with paprika. Loosely cover pans with clear plastic wrap.
51 Salmon steaks Salmon are anadromous, meaning that they can survive in both fresh and salt water. Though marine in nature, Salmon return to the same freshwater streams that they were born in to spawn. This has lead to Salmon becoming land-locked in fresh water lakes and rivers. Freshwater salmon do not have the same nuanced flavor as do their marine counterparts. Although farm-raised salmon are typically raised in salt water, they are not as flavorful as their wild brethren.
52 trout Ingredients: Trout, Whole, 1 lb. (454 grams) Vents: One-half open Preparation: Preheat oven to 275°F for 30 minutes. Spray or coat sheet pans with oil. Wipe trout with a damp towel and place side-by-side on sheet pans. Season as desired.
bakery
56 sheet cake Vents: Open full Preparation: Preheat oven to 325°F for 30 minutes. Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the cooking cycle. The cake is done when a toothpick inserted in the center of the cake is clean when removed.
57 Cheesecake The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual “De Agri Cultura”. Modern cheesecakes resemble cakes previously used as offerings to gods in Greek culture. Vents: Open full Preparation: Preheat oven to 250°F for 30 minutes. Use a favorite cheese cake recipe or mix. Pour batter into spring-form pans and bake in a preheated oven.
58 cookies Ingredients: Premixed frozen commercial cookie dough at room temperature. Vents: Open full Preparation: Preheat oven at 325°F (163°C) for a minimum of one hour. Line full-size sheet pans with baking pan liners. Use a number 30 scoop to produce a 1 oz. (28 gram) cookie. Evenly space portioned cookie dough on sheet pans and load all pans in the oven at one time. Oven doors must remain closed during baking. Do not over-bake.
59 baked egg custard Vents: Closed Preparation: Preheat oven to 250°F for 30 minutes. Use a favorite custard recipe. Pour custard mixture into cups to a depth of 2/3 the container height and place cups on a sheet pan. No water bath is required. Bake in a preheated oven. Custard is done when knife inserted in center of cup is clean when removed.
potluck
62 potatoes Ingredients: Potatoes, Baking, 80 to 90 count Vents: Open full Preparation: Preheat oven to 325°F for 30 minutes. Wash potatoes before placing in a preheated oven. Allow oven to preheat for a minimum of 30 minutes. Place potatoes directly on wire shelves.
63 Quiche The word quiche is derived from the Lorraine Franconian dialect of the German language historically spoken in much of the region, where German word for Cake, ‘Kuchen’ was altered first to “Kuche” where the “ch” is pronounced “sh”, resulting in “kische”, which in standard French orthography became spelled quiche. Vents: Open full Preparation: Preheat oven to 275°F for 30 minutes. Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes.
64 frozen convenience entrees Vents: Closed Quantity of pans Preparation: Preheat oven to 275°F for 30 minutes. Product must be fully frozen when placed in a preheated oven. Leave product in original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place containers directly on wire shelves.
65 frozen portioned entrees Vents: Closed Preparation: Preheat oven to 275°F for 30 minutes. Product must be fully frozen when placed in a preheated oven. Leave product in original container with foil cover in place. Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place containers directly on wire shelves. Set Thermostats: Cook Thermostat set to 275°F (135°C) Hold Thermostat set to 160°F (71°C) Set Cook Timer: Approximately 2 hours.
66 precooked frozen finger foods Vents: Open full Preparation: Preheat oven to 275°F for 30 minutes. Chicken Nuggets, approximately 40 per full-size sheet pan Corn Dogs, approximately 30 per full-size sheet pan Egg Roll, approximately 40 per full-size sheet pan Mini Pizza, approximately 12 to 15 per full-size sheet pan Line sheet pans with baking pan liners and insert wire pan grid. Place items side-by-side on the wire pan grids.
67 breakfast sandwiches Vents: Open full Preparation: Preheat oven to 275°F for 30 minutes. Thaw biscuits, croissants or English muffins and slice horizontally. Place each ingredient on the lower half of the bread slice in the following order: 1. Sausage patty, ham slices, or precooked bacon, frozen or thawed 2. Egg patty, frozen or thawed 3. 1/2 oz. (14 grams) slice of American processed cheese Place upper half of bread slice on top of the ingredients and wrap each sandwich in clear plastic wrap.
68 processed meats Ingredients: Sausage or any of a variety of processed meat product including bratwurst, Polish sausage, breakfast links, smoked sausage, hot dogs, etc. Door Vents: Open full Preparation: Preheat oven to 250°F for 30 minutes. Place sausage side-by-side on sheet pans. Add a sufficient amount of hot water so that it just covers the bottom of each pan. Cover each pan with clear plastic wrap.
69 rice Vents: Closed Preparation: Preheat oven to 275°F for 30 minutes. Use converted, long-grain rice only. Follow package directions for proportional amounts of rice to liquid. Heat liquid or water to 170°F (77°C) and add rice. Fill pans to half the pan depth and cover pans with foil.
model 1000 CH SS Model 1000 CH SS Split
71 installation and maintenance
72 installation instructions Venting your oven 1. The purpose for ventilating hoods is to direct and capture smoke, grease-laden vapors, heat, odor or fumes. 2. Low temperature equipment (maximum temperature 250°F/121°C) does not produce heat, odors, fumes, grease-laden vapors or smoke and is not required to be vented. 3. Most jurisdictions consider our low-temperature ovens (maximum temperature is 350°F/177°C) as low-heat appliances not requiring vent hoods. 4. Installation must conform with local codes.
73 IDENTIFYING YOUR CABINET Look for this label on the back of your cabinet. This information is needed when calling for questions or service. R 5925 HEISLEY RD. MENTOR, OHIO 44060 -367 LISTED 565M C MOD. 1000CHSS SER. FAA-K5645C-001 Hz. 60 UL R UL R AMPS 29 VOLTS 208/240 WATTS 3000 PH. 1 COMMERCIAL COOKING APPLIANCE MADE IN THE USA Located in upper right corner of cabinet HOW TO INSTALL CABINETS 1. Remove all packing material from the inside and all vinyl from the outside of oven. 2.
74 Maintenance instructions WARNING IF UNIT GETS TOO HOT OR WON’T SHUT OFF, DISCONNECT POWER AT BRANCH PANEL. DO NOT UNPLUG CORD! If hot unit is not working, first check the following causes: 1. Cord is unplugged from wall outlet. 2. Circuit breaker/fuse to wall outlet is blown. 3. Switch(es) are turned off. 4. Thermostat(s) are turned off, or are set too low. Note: Vent fans will not operate until the control compartment requires ventilation to limit temperatures.
75 replacement parts (Include all information on nameplate when ordering parts) 3 9 10 1 6 5 2 4 7 front control panel Upper & lower ovens 8 Item Description 1. Switch (On/Off) Part No. 0808-113-01-K 2. Knob, Thermostat & Timer 0595-061 3. Timer 0849-009 4. Thermometer 5238-031 5. Thermostat, Cook 0848-082 6. Thermostat, Hold 0848-086 7. Pilot Light, Yellow 0766-096 8. Pilot Light, Green 0766-097 9. Switch, Fan 0848-034 10.
76 15 16 14 12 11 28 13 27 INSULATION 25 17 26 21 18 19 20 29 23 22 24 Model 1000-CH-SS is shown. Model 1000-CH-SPLIT is half-size single door oven.
77 Item Description Part No. 11. Contactor 0857-131 12. Terminal Block (Input) 0852-109 13. Terminal Block 0852-091 14. Toggle Switch 0808-020 15. Vent Fan 0769-174 16. Fan Guard 0769-167 17. Heater Kit, 208V, 195 Watt 0811-291-K Heater Kit, 240V, 1000 Watt 0811-290-K 18. Door Latch Kit 1006-122-01-K 19. Latch Strike 1006-122-02-K 20. Door Assembly 1221-563 21. Door Gasket 0861-267 22. Door Hinge 0519-074-K 23. Casters 0569-306 24. Casters w/brake 0569-306-B 25.
78 wiring diagrams
127 FUSE 3A 10 128 FUSE 3A 9 10 9 TB1 14 20 121 122 118 63 62 64 65 67 SERVICE SWITCH CLOSED 208 V 208 240 66 16 47 11 12 119 120121122 69 68 4 3 2 L1 L4 3 2 L1 1 1 L1 2 C2 C1 5 2 4 3 2 T1 58 19 54 55 56 57 63 120 59 T4 60 61 65 1 3 2 T1 6 3 7 2 62 64 4 L2 G P3 21 18 24 19 23 20 15 14 8 L2 55 59 HL 3 HL 1 125 123 VENT FAN 6-30P 6000 WATT 54 58 118 HL 4 HL 2 119 18 126 124 TB2 VENT FAN To lower control panel or
80 12 P4 P3 16 18 21 23 20 Fan Switch 19 24 22 17 14 15 17 11 12 Upper Power Switch P2 P1 Lower Power Switch 28 38 51 29 A A 38 30 29 31 40 39 M 49 32 48 41 OUT Timer L2 L1 51 50 35 OUT Timer L2 M 36 42 49 44 Thermostat 45 Hold G 43 A 48 G 34 A 35 33 36 27 Thermostat 26 Hold Roast Roast 119 120121122 16 47 11 21 Fan Switch 22 23 15 L1 37 28 24 47 46 46 Thermostat Roast 25 25 Thermostat Roast 37 50 32 41 33 42 43 40 34 30 27 44 39
VENT FAN 118 119 16 HI LIMIT 17 12 12 17 11 121 122 120 16 4711 119 VENT FAN 118 122 121 1 2 3 4 51 38 A 53 3 4 1 2 T2 T3 T4 L3 L4 T1 L2 L1 CONTACTOR POWER SWITCH SINGLE PHASE JUMPERS AS SHOWN 40 38 39 120 59 58 61 64 60 65 51 L1 L2 124 123 HI LIMIT 49 48 OUT 50 M TIMER 58 59 64 65 HI LIMIT 69 66 SWITCH 208/240 VOLT 48 A 43 6-20P 3000 WATTS 49 G 42 84 44 COOK T'STAT 46 HOLD T'STAT 47 45 123 87 86 83 82 85 90 89 88 66 69 124 91 93 92
82 how to reverse door opening Reverse Door Opening 1. Pop off hinge covers with screwdriver. 2. Remove the screws from the hinges to the cabinet; remove the door and unscrew the latch strike from the oven. Keep all screws. 3. Rotate the door 180° so that the hinges are now on the left side of the door. 4. Re-mount the hinges in the same hole pattern on the opposite sides of the door opening. 5. Remove the latch and rotate it 180°; re-mount it to the right side of the door. 6.
Index 83 Bakery Baked Egg Custard Cheesecake Cookies Sheet Cake 59 57 58 56 Beef Beef Brisket Beef Round Beef Short Ribs Beef Strip Loin Cafeteria or Steamship Corned Beef Hamburgers Prime Rib Ribeye Tenderloin Veal Loin 14 20 15 16 22 17 18 19 21 23 24 Baked Fish Salmon Steaks Trout 50 51 52 Fish Lamb Lamb Leg Lamb Racks (Frenched) 28 29 Pork Cured and Smoked Ham Fresh Ham Pork Loin Pork Ribs Pork Shoulder 33 32 34 36 35 Potluck Breakfast Sandwiches Frozen Convenience Entrees Frozen Portioned
5925 Heisley Road • Mentor, OH 44060-1833 • Phone: 877/CRESCOR(273-7267) • Fax: 440/350-7267• www.crescor.
