Bonnet MINIJET ELECTRIC Operating Manual Download | Manualshive

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3BE390954NU – 07/15

BONNET GRANDE CUISINE
Registered office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex

Positioning of plates, grids and containers

Baking sheets for pastry or

Pressed roasting tins or

Pressed roasting tins or

stainless steel grills

gastronorm containers (40 deep)

gastronorm containers (65 deep)

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Summary of Contents for MINIJET ELECTRIC

Page 1: ...is available to provide you with a personalized contract WARNING The product delivered to you complies with current standards If any modifications are made the manufacturer cannot accept any responsibility whatsoever The manufacturer cannot be held responsible in the event of inappropriate use of the equipment This equipment is intended for use by suitably trained professionals Read all the docume...

Page 2: ...OR OPTIMAL COOKING 18 5 1 CORE PROBER 18 5 2 LOW TEMPERATURE COOKING 18 6 CORE PROBE SOCKET USB PORT ACCESSORIES 20 7 ERROR MESSAGES 21 7 1 ERROR SCREENS 21 7 2 ERROR MESSAGES 21 8 MAINTENANCE 22 8 1 INFORMATION ABOUT STAINLESS STEELS 22 8 2 THE COMMONEST CAUSES OF CORROSION 22 9 MAINTENANCE OF THE OVEN 24 9 1 MAINTENANCE OF EXTERNAL SURFACES 24 9 2 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION ...

Page 3: ... used Do not remove the ventilation duct and the drain grid located in the oven If this grid is missing do not start the oven Drain grid Always use a qualified installer to install the equipment IMPORTANT Please be aware that when cooking dishes prepared with alcohol coq au vin pears in wine etc Vapour saturated with alcohol may when heated cause an explosion in the oven and due to the sealed door...

Page 4: ...rotective goggles in accordance with the safety data sheet Remember the safety advice provided by the safety data sheet for each detergent or descaler Do not each or drink when using these products Do not inhale their vapours If case of contact with eyes rinse immediately with plenty of water and seek medical advice Wear appropriate protective clothing gloves and face and eye protective gear In th...

Page 5: ...ch on Push 1 second Switch off Push 3 seconds Touch screen Welcome menu This screen appears every time the unit is started 2 1 2 MINIJET DUO Coder knob Used to change parameters temperature time and validate them by pressing it Switches the ovens and the displays on Switch on Push 1 second Switch off Push 3 seconds Touch screens Welcome menu These screens appear every time the unit is started The ...

Page 6: ...ard Cleaning Programme HACCP activation Data exchange Modification and creation of programmes Installation parameters operating technical Access and Validation of programmes START STOP cooking button Changing colour Before start cooking Green colour Cooking cycle running Yellow colour Pause open door Yellow colour Cooking finished Red colour Temperature zone Displays the ambient and set temperatur...

Page 7: ...ding zone The setting entered is validated after 5 seconds or by pressing on another zone button Adjustment can be made using the coder or with the buttons in 1 intervals To return to Timer mode timer zone touch the button again opposite the display Fan button Pressing this button allows you to change the fan speed default is 100 moving to speed adjustment mode Adjustment can be done using the cod...

Page 8: ...y Steam Mode Combi Mode The manual humidification function is inactive button masked It is only active during cooking The manual humidification and the vent outlet functions are inactive buttons masked The vent outlet function is inactive button masked The humidification function is only active during cooking Convection Mode Steam Mode Combi Mode Cooking in progress part of the logo for the mode s...

Page 9: ...is changed so that efficiency is maintained Pressing the Start button starts a wash cycle Pressing the Cleaning Tools button or any inactive zone exits this menu and returns to the previous screen 2 4 PROGRAMMES MENU 2 4 1 CONSULTING THE PROGRAMMES The first press on the PROG VALID button gives access to saved programmes recipes Display shows Pr01 in the timer zone Moving the coder or the buttons ...

Page 10: ...d is indicated by the colour of the dots in the Start zone 1 st dot is in cyan 1 st phase other dots are white 2 nd dot is cyan 2 nd phase other dots are white After the last phase consulted the screen shows Prxx the last programme displayed Pressing Start starts the programme from phase 1 The programmes can be modified if this is authorised Edit in the Prog menu but will not be saved permanently ...

Page 11: ... Cleaning Tools button exits this menu and returns to the previous screen 2 5 2 RESTRICTED ACCESS PASSWORDS Allows the client to access Menu ProG Modification of recipe programmes Menu CHEF Client parameters Menu HACC HACCP data Menu USb Data import export Pressing the parameter menu allows access as does pressing the PROG VALID button or on the coder Pin is displayed in the temperature zone is di...

Page 12: ...ber of phases in the programme is indicated by the white dots Pressing Cleaning Tools or any inactive zone exits the menu and returns to the previous menu screen The dots at the side of the PROG VALID button indicates the number of the cooking phase 1 point 1st phase 2 points 2nd phase Cycle in question cyan others white Pressing the PROG VALID button moves on to the next phase If one or more para...

Page 13: ...or the coder Access to this menu is by PIN code restricted access Pressing the Parameter allows its value to be adjusted as would pressing the PROG VALID button or the coder The value is displayed in the temperature zone Moving from one Parameter or from one value to another can be done using the coder or with the buttons Adjustable parameters Choice of language Adjust backlighting level Buttons B...

Page 14: ... C Preheat temperature PrEH c Select a temperature Default setting is 175 Core temperature by default SC c Temperature in holding mode HoLd c Select a temperature Default setting is 75 Length of temperature holding cycle HLd Select a time Default setting is Screen saver StbY Adjusts from 5 10 30 60 90 no Stays on Default setting is 5 Cooling cycle with without water H2o YES With water no Without w...

Page 15: ...ted access The different types of data exchange are displayed in the time zone and the options to import and export are in the temperature zone Import Export Recipes ProG in or out Export HACCP HACC out Pressing Cleaning Tools or any inactive zone exits the menu and returns to the previous menu screen Pressing Start commences the import or export of data if a USB stick is connected During the tran...

Page 16: ...is activated holding will start when the cooking cycle stops If a core temperature has been set holding will be at this temperature if not it will be at the holding temperature set in the Client parameter menu Holding mode takes into account the settings within the CHEF menu Automatic preheating of the oven at start up can be activated or deactivated and the oven temperature can also be set Client...

Page 17: ... LOAD Even cooking requires the correct circulation of air between products These when cooked must be sufficiently spaced to allow this Too big a load may lead to excessive moisture generating cooking differences TEMPERATURE Preheating The shorter and more delicate the cooking less than 15 min the closer the preheating temperature should be to the cooking temperature Cooking temperature It is alwa...

Page 18: ...ue des Frères Lumière Z I Mitry Compans F 77292 MITRY MORY Cedex Positioning of plates grids and containers Baking sheets for pastry or Pressed roasting tins or Pressed roasting tins or stainless steel grills gastronorm containers 40 deep gastronorm containers 65 deep ...

Page 19: ...ll done 62 48 59 White meat Veal 72 58 69 Poultry 77 63 75 Fish Salmon Tuna 75 75 75 White fleshed fish 80 80 80 Pork preparations terrines 67 65 65 NOTE Recommendation for controlling the core temperature cooking degree To control properly the degree of cooking the aspect and the weight loss more especially in the case of red meats we recommend finishing cooking with a low temperature steam phase...

Page 20: ...hed fish Steam 80 C Miscellaneous 1 h to 1 h 30 Farm produced foie gras Steam 70 C Fruit Steam 90 C Patatoes Steam 85 C NOTE Medium size pieces of meat joints leg of lamb It is possible to diminish significantly the cooking times 2 or 3 times less for medium sized pieces and still partly keep the advantages above by following Products 1 st phase COLORATION 2 nd phase COOKING 3 rd phase COOKING Blo...

Page 21: ...he right or left of the control panel USB port Core probe socket Warning Always put the protective cover in place lowered to protect connections whenever sockets are not in use Never clean connections with a water hose or a sponge If the silicone covers are used and put back in place after use no maintenance is necessary The guarantee will not apply if these recommendations are not observed Note F...

Page 22: ...rvice technician i33 Core probe non function or not plugged Cooking stops To continue cooking connect a probe or switch to timer mode i81 Water flow problem Reduced functionality or Pause the cleaning Check the valve and water pressure If this message appears during washing it is imperative to profusely rinse the cavity If the problem persists call a service technician i82 Sticking solenoid Reduce...

Page 23: ...y lead to the eventual destruction of parts of the equipment even if they have been made in very high quality stainless steel Note that when stainless steel becomes corroded it is extremely rare that this is generated by the steel itself Generally cleaning products which are not appropriate or are improperly used lack of maintenance or extreme conditions of use are often found to be the cause of t...

Page 24: ...boiling salted water Salting water in a tank or tank presents a major risk never put cooking salt into the tank before the water and remember that salt can concentrating on the base of the tank Salt should be added to the water and stirred until it dissolves the risk is reduced using table salt which dissolves faster Intensive use with brine Certain products such as sauerkraut acid juices fish and...

Page 25: ...layer mentioned above For this purpose it is sufficient to wash these surfaces with soapy water or any other neutral and non abrasive cleaning product RINSE CAREFULLY and wipe the surfaces Never scrub stainless steel with metal wool but if necessary only with a Scotch Brite type pad or a similar product by following the direction of polishing of the stainless steel surface 9 2 CLEANING THE ELECTRO...

Page 26: ...ING Once a day 9 4 1 USING THE AUTOMATIC CLEANING CYCLE Cycle and times Intensity 1 Intensity 2 Intensity 3 INTENSITY Total wash cycle Total complete cycle Procedure Switch the oven on Wait a few seconds until the start screen clears Press the button Cleaning mode Select the required level of cleaning depending on how dirty the oven is Select cleaning intensity of 1 to 3 Intensity Time 1 19 min 2 ...

Page 27: ...e If this action is not validated the cycle is paused but not stopped It will restart after a few seconds if no further action is taken Pressing the button for a second time will restart the cleaning cycle Confirm by validating using the End End Stops the cleaning cycle Depending on the progress of the cleaning cycle it will be immediately stopped or will go directly to rinsing before stopping Cyc...

Page 28: ...ls if in any doubt refer to the products safety sheet Cleaning coloured green Changing the detergent containers Use the Priming Cleaner functions when changing the chemical container if the supply tube is empty For example when you start the unit for the first time The oven will prime the product then rinse for several minutes 9 4 4 RAPID RINSING Rapid rinse function using only water no chemical f...

Page 29: ... litre tins We recommend the use of products supplied by the manufacturer for cleaning your equipment and to guarantee effective results Contact your distributor who can supply these detergent chemicals 10 2 CLEANING PRODUCT CLEANING PRODUCT AUTONOMY Nber of day barril of 5L 28 17 13 0 5 10 15 20 25 30 35 Intensite 1 Intensite 2 Intensite 3 Intensity Consumptions based on 1 daily cleaning Number o...

Page 30: ... opportunity of the nature of the problem In no circumstances should the defect be remedied by the user or a third party Regular service inspections and maintenance by our engineers are an essential condition for correct and reliable operation of our equipment Such service and maintenance operations can and must only be carried out by our technicians who are not only fully qualified but also train...

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