Welbilt Convotherm OES 6.10 Mini, Operating Manual

Page: 100 / 359

Hot surfaces
Risk of burns posed by high temperatures inside the oven cavity and on the inside of the unit door
Touching any interior oven cavity parts, the inside of the unit door, or any parts that are found inside
the cooking compartment during cooking may result in burns.
Wear the required personal protective equipment.
Hot steam / vapour
Risk of scalding posed by hot steam
Hot steam coming out from the unit may scald your face, hands, feet, and/or legs.
When opening the unit door, make sure to always use the cracked-open position as per the
instructions on how to safely open the unit door. Do not, under any circumstance, stick your head
inside the oven cavity.
When cooling down the oven with the Cool down function while the unit door is open, step away
from the unit, as hot steam will come out through the door.
If you open the unit door while cooling down the oven with the Cool down function, be ready for a
rush of hot steam.
Break in the cold chain
Risk of food being contaminated with microbiological contamination due to the cold chain being broken
The cold chain for refrigerated food can be broken if food is placed inside the oven cavity too early or if
the cooking process is interrupted.
When scheduling the time when you will be putting food in the oven cavity, e.g., when pre-selecting
the start time for the cooking program, always make sure that the cold chain will be maintained.
Never use the unit to store food temporarily.
Never interrupt the cooking process on purpose.
Once the unit starts up again after a power outage, take into account the time that will be
necessary to restart the cooking process while taking the food's condition into account.
Low-temperature cooking (< 150°F) should be performed by qualified staff only.
Microorganism growth in hot environments
Risk of food spoilage due to microorganism growth at hot ambient conditions (temperature range of
85 – 150 °F)
Putting cold food into the oven cavity while rethermalizing food, keeping food warm, or cooking food at
low temperatures may cause the oven temperature to drop to a point where critical microorganism
growth may occur.
Do not put cold food into the unit while rethermalizing food, cooking food at low temperatures, or
keeping food warm.
Reduce the amount of microorganisms on the food before cooking it at low temperatures (by
searing it, for example).
Low-temperature cooking (< 150 °F) should be performed by qualified staff only.
7 Cooking and Rethermalizing
Operating Manual 100