This video is an overview of the oven operation. Complete information for the operation and cleaning is in the Instructions Manual that came with your oven. Warning do not open doors during cleaning. Warning oven cleaners are corrosive and and can cause chemical burns. Rubber gloves, googles, and protective clothing are required. Read and follow the instructions for the oven cleaner. Warning hot glass, grease, and parts can cause burns use care when operating and servicing the oven. Welcome to the KA7E self-cleaning rotisserie training video. In this video we will review the proper setup and operation for both cooking and cleaning. Daily checks. Check the grease container to verify that it is empty. You should get in the habit of checking this every cooking cycle to ensure that the container doesn't overflow. Check the cleaning container, make sure that there is at least 1-2 inches of cleaner in the bottle. When installing a new bottle of cleaner, you will notice the bottle comes with a dip tube already inserted. It is also important to notice that the mating cap is the same color as the dip tube in the bottle. It is important that these colors match. After you have placed the container screw on the mating cap until it is on securely. Water connection is made at time of installation. Use only hot water for optimal cleaning results. Daily wipe down. Open the door and wipe off any residue from the overnight cleaning cycle. Take a wet cloth and rinse off any soap residue from the outside of the unit. Wipe off around the front face of the machine. Also wipe off the labyrinth around the door. You will also want to wipe off the trough just inside the door. If needed separate off the doors and clean off any residue between the front and inner door. Repeat this process for the back door for pass through ovens. In the morning, you want to make sure to take the strainers out. There will be residual chicken skin and debris on the strainers. Take them to the trash can and dump them out. Afterwards, wipe them off with a damp cloth. When putting them back in, note there is a left and a right side strainer. The right side strainer has a notch in it to go around the fill tube for the wash arm. You will slide it in this way and lock it down into the center support. The left strainer goes in a similar way. Make sure it sits and locks inside the support. When both strainers are in place the wash arm will spin freely and will be ready to clean. Controls how to enter a program. Turn the on off switch to on. A red light indicates the unit is powered. Select program 1 through 9. Press the P key for 3 seconds to enter program mode. The program display will show the number being programmed. Program step 1 of the selected cooking program. The time display blinks. Enter the desired cook time from 1 minute to six hours. Press the enter key to accept. The temperature display blinks. Enter the desired cook temperature and press enter to accept. Repeat the process to enter times and temperatures for steps 2 and 3 of the selected cooking program. Program step 4 of the selected cooking program. Step 4 is the hold mode which automatically executes at the end of the hold cycle. The temperature display blinks. Enter the desired hold temperature and press enter to accept. An entry of 0 turns the hold feature off. Setting the clock. Enter the time of day with the number pad. Press clock to toggle am or pm if needed. Press enter to accept the entry the clock is now set. Preheating the oven. To Preheat the oven press the number one key then the start key. This recalls the preheat number one and the oven begins reheating. Preparation. While the rotisserie is preheating, bring chickens in from the cooler. Check the temperature. The raw chickens should be between 37 and 42 degrees Fahrenheit. Insert an approved pop up thermometer into the thickets part of the chicken breast. Next place the chicken rack on the prep table. Then place the bird cavity over the spindle on the chicken rack. Fold and cross the chicken legs and hook the leg ends under the side rods of the chicken racks. Fold the wings behind the bird. Repeat all the steps for all the racks and place on the cart. Loading the oven. Load the birds directly from the cart into the preheated oven. Move rotor by pushing large push button on the front of the machine to start and stop the drum rotation. Load every other spit position until all spits are in position. For example, load the first position, skip the second, load the third, skip the fourth, etc. Cooking. After you have closed the door. Press the number 2 key and then the start key to begin cooking. This recalls cook program 2 and the programmed cook cycle begins. At the end of the cook cycle check chicken for proper internal temperature. To use the probe. Place the probe in the product and hold the probe key down for 3 seconds. The temperature of the chicken will display on the temperature screen. If more time is needed, press the add 5 minutes button. At the end of a cook cycle, when the beeper sounds press the silence alarm button. The oven will go into step 4 the automatic hold cycle if programmed. Optional pass through control options. If using the optional pass through controls. After a cooking cycle has been completed, a beeper sounds and the oven automatically executes the hold cycle, step 4 of the cooking program. Press snooze to silence the beeper and add 10 minutes of cook time. Press silence to silence the beeper and enter hold mode or press stop to end the cooking cycle. Unloading. Use the rotate button on the front of the oven to start and stop the drum. Remove the rack from the rotisserie by holding it at each end. Place the birds on the tray by tilting the rack towards the tray. Cleaning. Empty the grease container again at the end of the day. It is important to ensure that the grease container does not overflow. Recheck teh chemical bottle. Make sure that you have 1-2 inches of chemical in the bottle. The rotor remains in the oven for cleaning. Remove any debris, bone or pieces of skin from the drip trays. Make sure the on/off switch is still in the on position. Press the clean button and walk away. The oven will automatically execute the cleaning cycle. The cleaning cycle takes approximately two hours. Do not be tempted to press the stop key, rotate, pause key, or on off switch during this time. By pressing these button you will interrupt the cleaning cycle and it will cause the machine to clean poorly and may add as much as one hour of rinsing time in the morning for the morning shift. The complete cleaning cycle takes approximately two hours and will consists of a pre heat, de-grease, wash and soak cycle, post rinse, and drying cycle. When the cleaning cycle is complete. The machine returns to an idle state and is ready for its wipe down and daily checks in the morning. Weekly delime. In order to reduce lime scale build up on the interior of the oven it is recommended to perform the delime cycle approximately once a week. In addition to keeping the machine clean and shiny, the delime procedure also reduces maintenance and prolongs the life of the machine by reducing foam residue foam residue build up in the ovens internal plumbing. The deliming procedure is intended to run after the oven has been cleaned. Remember to check and or empty the grease container before running the delime cycle. To delime, press the clean key, then press 0 key within 20 seconds. The oven display will then prompt you to add vinegar. Open the door and add half a gallon of apple cider vinegar. The delime cycle takes approximately one half hour and consists of a spray, rinse, and dry cycle. When the delime cycle is complete, the oven returns to an idle state and it is ready for use.
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Learn about the proper oven operation of the Hobart KA7E Rotisserie Oven by watching this informative video!
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