Hobart HGC60 User Manual

GAS CONVECTION OVENS  
DGC1, HGC40, HGC60,  
HGC40D & HGC60D  
GAS CONVECTION OVENS  
MODELS  
DGC1  
HGC40  
ML-43853  
ML-43856  
HGC40D ML-43859  
HGC60 ML-114731  
HGC60D ML-114732  
701 S. RIDGE AVENUE  
TROY, OHIO 45374-0001  
FORM 19240 Rev. D (3-98)  
TABLE OF CONTENTS  
GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Installing Basic Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Assembling the Legs to the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Assembling the Chimney and Flue Extension . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Assembling Stacked Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Assembling the Oven to the Stand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Gas Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Burner Air Shutter Adjustments. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Flue Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Controls — Models DGC1 and HGC40/HGC60 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Lighting the DGC1 and HGC40/HGC60 Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Using the DGC1 and HGC40/HGC60 Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Controls — Model HGC40D/HGC60D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Lighting the HGC40D/HGC60D Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Using the HGC40D/HGC60D Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Error Messages — HGC40D/HGC60D Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Cook and Hold Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Proper Utensils. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Conserving Energy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Operating Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20  
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22  
Replacing Lamps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22  
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23  
– 3 –  
Installation, Operation and Care of  
DGC1, HGC40 & HGC40D GAS CONVECTION OVENS  
SAVE THESE INSTRUCTIONS FOR FUTURE USE  
GENERAL  
The Model DGC1 Oven is equipped with a mechanical thermostat and 1-hour dial timer; the Model  
HGC40 and HGC60 Ovens are equipped with a solid state thermostat with probe and 1-hour dial  
timer; and the Model HGC40D and HGC60D Ovens feature an electronic thermostat, electronic timer,  
a cook-and-hold function and a pulse control. Each oven is equipped with five racks, a two-speed  
1
2
H.P. blower motor and a 40,000 BTU/hr. burner as standard equipment, and requires a 120 volt  
single phase electrical service. The doors open independently.  
Models HGC60 and HGC60D have a deeper oven cavity.  
A single oven is furnished with a set of four 253/4" (654mm) adjustable painted or stainless steel legs.  
Stacked ovens are furnished with a set of four 8" (203mm) adjustable painted or stainless steel legs,  
and a stacking kit for mounting one oven on top of the other.  
A single oven installed on a storage stand is furnished with four 6" (152mm) adjustable painted or  
stainless steel legs.  
Additional racks are available as accessories. The porcelain interior is standard. A stainless steel  
interior is available as an option.  
INSTALLATION  
UNPACKING  
Immediately after unpacking the oven, check for possible shipping damage. If this oven is found to be  
damaged, save the packaging material and contact the carrier within 15 days of delivery.  
Prior to installation, verify that the electrical service and type of gas (natural or propane) agree with the  
specifications on the oven data plate, located on the inside of the bottom front cover.  
Do not use the doors or their handle to lift the oven.  
LOCATION  
The equipment area must be kept free and clear of combustibles. Maintain clearances from  
combustible or non-combustible construction for at least 6" (152mm) from the side and 6" (152mm)  
from the back of the oven. The installation location must allow adequate clearances for servicing and  
proper operation.  
The oven must be installed so that the flow of combustion and ventilation air will not be obstructed.  
Adequate clearance for air openings into the combustion chamber must be provided. Make sure there  
is an adequate supply of air in the room to allow for that required for combustion of gas at the oven  
burners.  
– 4 –  
LEVELING  
Ensure that the oven racks are level in the final installed position.  
INSTALLATION CODES AND STANDARDS  
Hobart ovens must be installed in accordance with:  
In the United States  
1. State and local codes.  
2. National Fuel Gas Code ANSI-Z223.1 (latest edition), available from American Gas Association,  
1515 Wilson Boulevard, Arlington, VA 22209.  
3. ANSI/NFPA 96, "Vapor Removal from Cooking Equipment" (latest edition), available from National  
Fire Protection Association, Batterymarch Park, Quincy, MA 02269.  
4. National Electrical Code, ANSI/NFPA-70 (latest edition).  
In Canada  
1. Local codes.  
2. CAN/CGA-B149.1, "Natural Gas Installation Code" (latest edition).  
3. CAN/CGA-B149.2, "Propane Installation Code" (latest edition) available from the Canadian Gas  
Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.  
4. Canadian Electrical Code, CSA Standard C22.2 No. 3 (latest edition).  
INSTALLING BASIC OVEN  
The basic oven must be installed on legs or be mounted on a modular stand. Installations on concrete  
bases or other supports restricting air circulation underneath the oven is not advisable and may void  
the warranty.  
NOTICE: When the oven is mounted on casters, it must be installed with the casters supplied, a  
connector (not supplied by Vulcan-Hart) complying with either ANSI Z21.69 (latest edition) or  
CAN/CGA-6.16 (latest edition), and a quick-disconnect device complying with either ANSI Z21.41  
(latest edition) or CAN1-6.9 (latest edition). It must also be installed with restraining means to guard  
against transmission of strain to the connector, as specified in the appliance manufacturer’s instructions.  
Attach the restraining device at the rear of the oven (Fig. 1).  
CONNECT GAS  
LINE STRAIN  
RELIEF HERE  
PL-51216  
Fig. 1  
– 5 –  
ASSEMBLING THE LEGS TO THE OVEN  
Unpack the oven and leg set.  
Position oven on its back, taking care not to scratch or damage it. The gas pipe connection protrudes  
beyond the back; provide for this when oven is tipped back by resting it on suitable spacers (2 x 4's etc.).  
Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers  
(6 per leg).  
Carefully raise the oven to its normal position. Turn the adjustable feet in or out to level the oven front-  
to-back and side-to-side.  
ASSEMBLING THE CHIMNEY AND FLUE EXTENSION  
Remove the oven chimney and flue extension from the rear of the oven (motor compartment) and use  
the screws provided to fasten the chimney to the top rear of the oven. The flanges on the chimney are  
to be positioned under the top cover. Also attach the flue extension.  
ASSEMBLING STACKED OVENS  
Unpack the ovens and stack kit. Position one oven on its back for access to the oven bottom, taking  
care not to scratch or damage it. The gas pipe protrudes beyond the back; provide for this when the  
oven is tipped back by resting it on suitable spacers (2 x 4's, etc.). Attach the four leg assemblies with  
the 24 bolts and lockwashers (6 per leg).  
Place the lower oven (with legs) on the floor and remove the two 7/16" (11.1mm) diameter knockouts on  
each side of the top cover.  
Install the two locating studs (included in the leg stack set) into the screw plates on the underside of  
the upper oven (Fig. 2).  
Fig. 2  
– 6 –  
Move the oven with legs to the installed position and place the upper oven on top of the lower oven using  
the locating studs.  
Remove the rear panels from both ovens. Remove the right angle flue extension (Fig. 3) from the top  
oven.  
Insert the right angle short flue extension into the top oven. Install the long flue extension (Fig. 3) from  
the stack kit over the right angle flue extension on the top oven. Insert the right angle of the long flue  
extension into the bottom oven. Secure the flue extensions with the screws provided.  
Install rear panels on both ovens. Install chimney (Fig. 3) on upper oven. Connect the piping between  
the top oven and bottom oven. Pipe compound must be suitable for the type of gas being used (natural  
or propane).  
The manual gas valve at the bottom of the control panel should remain off until all electrical connections  
are made and the ovens are checked or used.  
Fig. 3  
ASSEMBLING THE OVEN TO THE STAND  
Unpack the oven and stand. Position oven on its back, taking care not to scratch or damage it. The  
gas pipe connection protrudes beyond the back; provide for this when the oven is tipped back by resting  
it on suitable spacers (2 x 4's, etc.).  
Install the two locating studs (included in the stand carton) into the screw plates on the underside of  
the oven (see Fig. 2).  
Attach each of the four leg assemblies to the bottom of the stand with the 24 bolts and lockwashers  
(6 per leg).  
Mount the oven on top of the stand.  
– 7 –  
ELECTRICAL CONNECTIONS  
WARNING: THE POWER CORD IS PROVIDED WITH A GROUNDING PLUG. THE OUTLET TO  
WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GROUNDED. IF THE RECEPTACLE IS  
NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE  
GROUNDING PRONG FROM THIS PLUG.  
Your gas convection oven is equipped with a 120 volt / 60 Hz. / 1 phase cord and plug and requires  
only that it be plugged into a properly grounded 120 volt receptacle.  
A wiring diagram is located on the inside of the right side panel.  
GAS AND ELECTRICAL DATA  
GAS DATA  
ELECTRICAL DATA  
AMP/LINE  
120 Volts  
MODEL  
INPUT BTU/HR  
MANIFOLD PRESSURE  
Natural  
Propane  
40,000  
40,000  
40,000  
Natural  
Propane  
DGC1  
40,000  
40,000  
40,000  
3.5" W.C. (0.8 kPa)  
3.5" W.C. (0.8 kPa)  
3.5" W.C. (0.8 kPa)  
10" W.C. (2.5 kPa)  
10" W.C. (2.5 kPa)  
10" W.C. (2.5 kPa)  
10 Amps  
HGC40/HGC60  
HGC40D/HGC60D  
10 Amps  
10 Amps  
Stacked ovens require double BTU/Hr and double amperage.  
GAS CONNECTIONS  
Gas supply connections and pipe joint compound must be suitable for sealing piping for propane or  
natural gases.  
The oven is provided with a regulator integral to the gas solenoid valve and requires no external  
regulator.  
The manual gas shutoff valve is located at the bottom of the front control panel.  
The oven should be connected to the gas line after leveling. The gas supply line must be at least the  
equivalent of 3/4" (19mm) iron pipe. Make sure piping is clean and free of obstructions, dirt or pipe joint  
compound.  
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.  
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.  
TESTING THE GAS SUPPLY SYSTEM  
The oven and its individual shutoff valve must be disconnected from the gas supply piping system  
during any pressure testing of that system at test pressures greater than 1/2 psig (3.45 kPa).  
The oven must be isolated from the gas supply piping system by closing the manual shutoff valve during  
pressure testing of the gas supply piping system at test pressures equal to or less than1/2 psig (3.45 kPa).  
– 8 –  
Gas Pressures and Orifices  
Natural Gas  
The burner orifices are sized to deliver the nameplate input rating (40,000 Btu/hr) at a gas manifold  
pressure of 3.5" W.C (0.8 kPa). The gas pressure regulator is integral to the gas solenoid valve  
and is factory set to supply 3.5" W.C. (0.8 kPa) as required for natural gas.  
Propane Gas  
The burner orifices are sized to deliver the nameplate input rating (40,000 Btu/hr) at a gas manifold  
pressure of 10" W.C (2.5 kPa). The gas pressure regulator is integral to the gas solenoid valve and  
is factory set to supply 10" W.C. (2.5 kPa) as required for propane gas.  
BURNER AIR SHUTTER ADJUSTMENTS  
The HGC40D oven burner has fixed, factory-adjusted air openings and requires no field adjustment.  
FLUE CONNECTIONS  
Ventilation requirements will vary with each installation and must comply with applicable portions of  
NFPA Standard #96, "Vapor Removal from Cooking Equipment," and with local codes. Keep in mind  
that:  
The oven should be located under a hood which has an adequate connection to an exhaust duct  
and extends 6" (152.4mm) beyond the oven sides.  
Clearance above the oven flue should be adequate for the flue products to escape so that there is  
no interference with the heat circulation in the ovens.  
Ovens may use an optional down draft diverter flue method. This optional down draft diverter must  
be purchased from the oven manufacturer and vented to the outside; otherwise, the installation of  
any such device will void all oven certifications and warranties. When the diverter is supplied, it  
may be connected to a Type “B” vent.  
BEFORE FIRST USE  
Before using the oven for the first time, it must be "burned in" to release any odors that might result from  
heating the new surfaces in the chamber.  
Using a clean damp cloth, wipe the inside of the oven, including the racks.  
Close the oven doors, turn the ON/OFF/COOLDOWN switch ON, turn the thermostat to  
300°F (149°C) and allow the oven to cycle for 6 to 8 hours before turning the switch OFF.  
– 9 –  
OPERATION  
CONTROLS — MODELS DGC1 & HGC40/HGC60 (Fig. 4)  
ON/OFF/COOL  
DOWN SWITCH  
ON/OFF/COOL  
DOWN SWITCH  
POWER  
ON  
POWER  
ON  
OFF  
OFF  
COOL DOWN  
COOL DOWN  
FAN SWITCH  
FAN SWITCH  
HI  
HI  
LIGHT SWITCH  
LIGHT SWITCH  
FAN  
ON  
FAN  
ON  
LO  
LIGHTS  
LO  
LIGHTS  
OFF  
OFF  
ON LIGHT  
ON LIGHT  
ON  
ON  
HEAT  
HEAT  
IGNITION  
HEAT LIGHT  
IGNITION  
HEAT LIGHT  
COOK TEMPERATURE  
COOK TEMPERATURE  
OFF  
NO IGNITION LIGHT  
500  
475  
NO IGNITION LIGHT  
F
500  
150  
450  
40
350  
450  
225  
250  
300  
42
40
250  
THERMOSTAT  
300  
350  
300  
THERMOSTAT  
COOK TIME  
0
COOK TIME  
60  
55  
50  
45  
5
TIMER  
10  
15  
20  
0
60  
5
TIMER  
55  
50  
45  
10  
15  
4
35  
25  
OVE3N0  
TO LIGHT  
PLACE ON/OFF/COOL DOWN  
SWITCH IN "ON" POSITION.  
20  
40  
35  
30  
25  
IF OVEN FAILS TO LIGHT  
RETURN ON/OFF/COOL DOWN  
SWITCH TO "OFF". ALLOW  
5
MINUTES FOR RETRIAL.  
TO LIGHT OVEN  
PLACE ON/OFF/COOL DOWN  
SWITCH IN "ON" POSITION.  
TO SHUT-OFF OVEN  
PLACE ON/OFF/COOL DOWN  
SWITCH IN "OFF" POSITION.  
TO SHUT-OFF OVEN  
PLACE ON/OFF/COOL DOWN  
SWITCH IN "OFF" POSITION.  
ON  
ON  
OFF  
GAS VALVE  
OFF  
GAS VALVE  
GAS VALVE  
GAS VALVE  
PL-51602  
PL-51603  
MODEL DGC1  
MODEL HGC40/HGC60  
Fig. 4  
ON / OFF / COOLDOWN SWITCH — ON — turns oven control circuits on.  
OFF — turns oven control circuits off.  
COOLDOWN — allows the fan motor to run with the doors  
ajar to speed oven cooling.  
2-SPEED FAN SWITCH — HI / LO — Adjusts air velocity in the oven.  
LIGHT SWITCH — ON / OFF  
THERMOSTAT  
— Turns lights in the oven on or off.  
— Controls oven temperature during cooking operation.  
TIMER  
— Use to set cooking cycle time. Alarm sounds continuously  
when elapsed time counts down to 0; oven does not turn off.  
Turn timer to OFF position to stop alarm. When oven is not  
in use, keep timer at OFF position.  
ON LIGHT (Amber)  
— Lit when the ON/OFF/COOLDOWN switch is positioned at  
ON or COOLDOWN.  
HEAT LIGHT (White)  
— Comes on and goes off when the burner cycles on and off.  
NO IGNITION LIGHT (Red)  
— Comes on if burner fails to ignite after the third try. When  
lighting oven, the NO IGNITION LIGHT cycles ON during  
the 5-second purge and OFF during 7-second ignition trial.  
GAS VALVE  
— When ON, allows gas to flow to the ignition system.  
– 10 –  
LIGHTING THE DGC1 AND HGC40/HGC60 OVENS  
Turn manual gas valve ON. Turn ON/OFF/COOLDOWN switch ON and turn thermostat to its maximum  
setting. Both the ON and HEAT lights should come on. If HEAT light is not on, make sure door is closed.  
After 5 seconds, the spark ignition system will start and the solenoid valve will open, allowing gas to  
flow to the burner for 7 seconds. This 5-second purge and 7-second ignition trial will repeat up to two  
more times if the burner does not light within the first 7-second ignition trial. During this 5-second  
prepurge, the red NO IGNITION light will be lit.  
When the burner gas ignites, a slight "roar" will be heard. This "roar" is a normal condition of the power  
burner and will become almost undetectable in the normal operating mode after warm-up. The NO  
IGNITION light will go off when ignition occurs.  
If the burner fails to light after three trials, the red NO IGNITION light will be lit and remain on. Turn  
ON/OFF/COOLDOWN switch OFF for five minutes before repeating lighting sequence previously  
described.  
If the burner does not light after three trials, turn off the manual gas valve and call a qualified servicer.  
USING THE DGC1 AND HGC40/HGC60 OVENS  
Preheating  
1. Turn ON/OFF/COOLDOWN switch ON. The amber ON light will come on, indicating that power to  
the oven is on.  
2. Set THERMOSTAT as desired. Refer to COOKING GUIDELINES for suggested temperatures and  
times for various products.  
3. Prepare product and place in suitable pans. When the white HEAT light goes off, the oven has  
reached desired preheat temperature.  
Cooking  
1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.  
2. Set the TIMER. After the preset time lapses, turn timer to OFF position to stop the buzzer.  
4. When product is done, open doors and carefully remove cooked product from the oven. Wipe up  
any spills.  
End of Day  
Turn THERMOSTAT to OFF.  
Turn ON/OFF/COOLDOWN switch to COOLDOWN.  
Leave door ajar while the fan is on to cool the oven.  
When oven has cooled sufficiently, turn ON/OFF/COOLDOWN switch to OFF and clean oven.  
– 11 –  
CONTROLS — MODEL HGC40D/HGC60D (Fig. 5)  
T
E
MPE  
R
A
T
UR  
THERMOSTAT  
TIMER  
E
HE  
A
T
RE  
A
D
Y
CO  
O
K
HO  
L
D
TIM  
E
CO  
O
K
ST  
A
O
R
T
ST  
P
PU  
L
S
E
2 SPEED FAN - HI / LO  
LIGHT SWITCH  
FA  
N
S
P
E
E
D
LI  
G
H
T
S
HI  
ON  
LO  
W
OF  
F
PO  
W
E
R
ON / OFF / COOL DOWN  
SWITCH  
ON  
OF  
F
CO  
DO  
O
L
N
W
TO LIGHT OVEN  
TURN GAS VALVE "ON"  
PUSH MASTER SWITCH TO  
"ON" POSTION. IF OVEN  
FAILS TO LIGHT. PUSH  
MASTER SWITCH TO "OFF"  
TURN GAS VALVE OFF WAIT  
5
MINUTES FOR RETRIAL.  
TO SHUT- OVEN OFF  
PLACE MASTER SWITCH IN  
"OFF" POSTION TURN GAS  
VALVE OFF  
ON  
OFF  
GAS VALVE  
GAS VALVE  
PL-51601  
MODEL HGC40D/HGC60D  
Fig. 5  
THERMOSTAT CONTROL  
Temperature Display (When Not Timing Product)  
Displays set cook temperature while the light in the Cook Button is lit. Will be overridden  
to display actual cavity temperature for 8 seconds when Thermometer Button is pushed.  
1. The light in the Thermometer Button will be lit while the actual temperature  
is being displayed.  
2. The light in the Thermometer Button will extinguish when the display returns  
to set temperature display.  
Temperature Display (When Timing Product)  
Displays set hold temperature while the light in the Hold button is lit. Displays the cook  
temperature when the Cook button is lit. Will be overridden to display actual cavity  
temperature for 8 seconds when the Thermometer Button is pushed.  
1. The light in the Thermometer Button will be lit while actual temperature is  
being displayed.  
2. The light in the Thermometer Button will extinguish when the display returns  
to set temperature display.  
– 12 –  
Temperature Knob (When Not Timing Product)  
1. Sets the cook temperature when the Cook Button light is lit. The Cook Button  
light can be turned on by pressing the Cook Button.  
2. Sets the hold temperature when the Hold Button light is lit. The Hold Button  
light can be turned on by pressing the Hold Button.  
Temperature Knob (When Timing Product)  
1. Sets the cook temperature when the Cook Button light is lit. The Cook Button  
light cannot be changed by pressing the Cook Button.  
2. Sets the hold temperature when the Hold Button light is lit. The Hold Button  
light cannot be changed by pressing the Hold Button.  
Cook Button Light (If On) - (While Not Timing Product)  
Indicates the cook mode is selected. This means:  
1. The displayed temperature settings will be for the cook temperature except  
for the time that the light in the Thermometer Button is lit.  
2. Rotating the Thermostat Knob will change the cook set temperature.  
3. Cook time can be adjusted using the Timer Knob.  
4. The time displayed is the initial set cook time.  
5. It is possible to select the Hold mode using the Hold Button.  
Cook Button Light (If On) - (While Timing Product)  
Indicates the cook mode is selected. This means:  
1. The displayed temperature settings will be for the cook temperature except  
for the time that the light in the Thermometer Button is lit.  
2. Rotating the Temperature Knob will change the cook set temperature.  
3. It is not possible to select the Hold mode using the Hold Button.  
4. The time displayed is the time counted down from the initial cook time set.  
Cook Button  
1. Lights the Cook Button light. See Cook Button Light above.  
2. Selects the Cook mode.  
3. Has no effect if timing in the Hold mode.  
– 13 –  
Thermometer Button  
When pressed, causes actual cavity temperature to display for about 8 seconds, then  
display returns to set temperature.  
Heat Light  
When lit, indicates that power is being supplied to the burner.  
Ready Light  
Will be lit any time the actual temperature is within +/- 5°F (+/- 2.7°C) of the set temperature  
for the current mode.  
TIMER CONTROL  
Time Display (While Not Timing Product)  
Displays the set cook time if the light in the Cook Button is lit.  
Time Display (While Timing Product)  
1. Displays the counted down cook time if the Cook Button light is lit and in the  
Cook mode.  
2. Displays the counted up hold time if the Hold Button light is lit and in the  
Hold mode. Count-up of hold time does not begin until cavity temperature  
reaches the hold temperature.  
Time Display Semicolon  
1. Flashing if product is timing.  
2. Not flashing if not timing product.  
Time Button  
Press to set cooking cycle time.  
Time Button Light  
Illuminates when the Time Button is pressed.  
Timer Knob  
Sets the cook time when not already timing and the Cook Time indicator is lit.  
– 14 –  
Pulse Button  
Selects the pulse time setting. A cook time must be set first. The pulse time can then  
be set equal to or less than the cook time. The pulse time will be the portion of cook time  
to operate in the pulse mode. Pulse mode will start first. When pulse time elapses, the  
remainder of the cook time will be in the non-pulse mode.  
Use when cooking delicate product, such as strudel, muffins, cupcakes, meringue pies,  
etc., to keep product from forming "waves" on the top.  
Use the Pulse Button to switch between the selection of pulse mode and no pulse mode  
time setting. A pulse mode time of zero means no pulse mode will occur.  
The light in the Pulse Button will be lit when in the pulse mode.  
In Pulse Mode:  
1. The fan cycles (45 seconds ON and 45 seconds OFF) for the duration of the  
pulse cycle time.  
2. The fan stays on while the heat cycles in hold mode.  
3. The fan stays on while heat cycles at 100% power when not timing.  
4. Can be switched at any time.  
Stop/Start Button  
1. Initiates timing a product in the mode selected if a cook time has been set.  
2. Stops timing of a product if a timing sequence has already started.  
Hold Button  
Selects Hold mode.  
1. Allows selection of hold temperature.  
2. Temperature indication of ---°F (---°C) indicates no hold mode.  
Hold Button Light  
Is lit when in the Hold mode.  
1. When not timing, allows setting/enabling a hold mode setting of ---°F  
(---°C), meaning no hold will take effect.  
2. Any other temperature means that when the actual cook time has ended, the  
oven will enter the Hold mode and use the hold temperature.  
– 15 –  
TWO-SPEED FAN SWITCH  
Adjusts air velocity in the oven.  
LIGHT SWITCH  
Turns lights in the oven on or off.  
ON / OFF / COOLDOWN SWITCH  
1. ON turns oven control circuits on.  
2. OFF turns oven control circuits off.  
3. OVEN COOL allows the fan motor to run with the doors ajar to speed oven  
cooling.  
GAS VALVE  
When ON, allows gas to flow to the ignition system.  
LIGHTING THE HGC40D/HGC60D OVEN  
1. Turn manual Gas Valve ON.  
2. Push ON/OFF/COOLDOWN Switch to the ON position and set THERMOSTAT to its maximum  
setting. The HEAT light should come on. If HEAT light is not on, make sure the door is closed.  
3. If the oven fails to light, push ON/OFF/COOLDOWN Switch to the OFF position. Wait 5 minutes  
before trying to relight the oven.  
USING THE HGC40D/HGC60D OVEN  
Preheating  
1. Push ON/OFF/COOLDOWN Switch to ON position. The HEAT light will come on, indicating that  
power to the oven is on.  
2. Set THERMOSTAT as desired. Refer to COOKING GUIDELINES for suggested temperatures and  
times for various products.  
3. Prepare product and place in suitable pans. When READY light comes on, oven has reached  
desired preheat temperature.  
– 16 –  
Cooking  
1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.  
2. Set COOK temperature and TIME. Set HOLD temperature and PULSE time, if desired. PULSE  
time may not be more than COOK time. PULSE will cycle the fan during the set time at the beginning  
of the cook cycle.  
3. Press the START/STOP Button to start the cooking cycle.  
4. At the end of the cooking cycle, the buzzer will sound continuously if the HOLD mode is OFF. If  
the HOLD mode is ON, there will be a short beep at the beginning of Second Stage Cooking (oven  
temperature will begin to decline to the HOLD temperature), and a long beep (20 seconds) at the  
end of the cooking cycle. (See COOK AND HOLD OPERATION.)  
5. When product is done, open doors and carefully remove cooked product from the oven. Wipe up  
any spills.  
End of Day  
1. Push ON/OFF/COOLDOWN Switch to COOLDOWN. Leave door ajar while the fan is on to cool  
the oven.  
2. When the oven has cooled sufficiently, push the ON/OFF/COOLDOWN Switch to the OFF position  
and clean the oven.  
ERROR MESSAGES — HGC40D/HGC60D OVEN  
E-01 High limit error. Contact your local Hobart Service Office.  
E-02 Low limit error. Contact your local Hobart Service Office.  
E-03 High ambient temperature (215°F/101.7°C). Contact your local Hobart Service Office.  
E-04 Low ambient temperature (32°F/0°C). Let control warm up after cold storage.  
E-05 Ignition failure. After trying ignition three times, contact your local Hobart Service Office.  
E-06 Thermocouple probe open. Contact your local Hobart Service Office.  
When calling for service, please advise what error code was displayed.  
– 17 –  
COOK AND HOLD OPERATION  
Cook and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is  
regulated by the Cook thermostat for the amount of time set on the Cook Timer. After the lapsed time  
counts down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the burners are  
off as the temperature in the oven declines to the Hold Temperature. The doors should remain closed  
during Second Stage Cooking.  
When the Hold temperature is reached, cooking is done. The Time Display counts up the Hold time  
and flashes "Hold." Temperature in the oven will be maintained at the Hold temperature until the oven  
is turned off.  
COOK AND HOLD DIAGRAM - Time vs. Temperature  
OVEN TEMPERATURE  
SHORT BEEP.  
400ºF  
300ºF  
200ºF  
100ºF  
TIMER DISPLAY COUNTS DOWN,  
COLON FLASHES.  
TIMER DISPLAY FLASHES 00:00.  
COOK THERMOSTAT OFF.  
BURNERS OFF UNTIL HOLD  
TEMPERATURE IS REACHED.  
COOKING FROM  
STORED HEAT  
LONG BEEP (20 SEC.)  
BURNERS MAINTAIN  
HOLD TEMPERATURE.  
TIMER DISPLAY COUNTS UP  
HOLD TIME AND FLASHES  
"HOLD."  
LOAD PRODUCT  
INTO OVEN  
PRODUCT TEMPERATURE  
TEMP.  
PREHEAT  
FIRST STAGE COOKING  
SECOND STAGE  
HOLDING  
COOKING  
(DO NOT OPEN  
DOORS)  
TIME  
PL-51608  
– 18 –  
PROPER UTENSILS  
The use of proper utensils can enhance oven operation. Medium and light weight pans allow the  
product to warm faster. Roast meats in shallow pans deep enough to hold all juices yet allow free air  
circulation.  
CONSERVING ENERGY  
Turn off unused equipment.  
Adjust menu patterns and cooking/baking schedules for optimum equipment use.  
Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly.  
Preheat only to required cooking temperature for specific food — not higher.  
Do not open the oven door unless absolutely necessary.  
Keep area around the oven door clean and free of food particles.  
Any obstruction that prevents the door from closing completely will adversely affect oven efficiency.  
OPERATING HINTS  
When using the convection oven for the first time with a particular food, check the degree of doneness  
periodically before the suggested time has elapsed, to make sure the desired doneness is achieved.  
Record your temperature and time settings for various products. The convection oven can provide  
consistent, repeatable results.  
The convection oven is a bit faster than conventional deck-type ovens; temperature settings are lower  
and cook times are shorter. Since recipes and foods are subject to many variations and tastes, the  
guidelines regarding Times and Temperatures in this manual are SUGGESTIONS ONLY. Experiment  
with your food products to determine the cooking temperatures and times that give you the best results.  
CLEANING  
WARNING: TURN OVEN OFF AND UNPLUG ELECTRICAL CORD BEFORE CLEANING.  
Clean outside of the oven daily by wiping with a clean damp cloth.  
Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry  
with a soft clean cloth.  
Optional Stainless Steel Oven Interior  
Soap or detergent and water usually handle routine cleaning. Rinse thoroughly, dry with a soft clean  
cloth.  
For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser  
(scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always  
rubbing with the "grain."  
This treatment is equally effective for "heat tint" (slightly darkened areas caused by oxidation). Again,  
remember to rub in the direction of the polish lines. Rinse with clear water and dry with a soft cloth.  
– 19 –  
.
COOKING CHARTS  
Models DGC1, HGC40/HGC40D and HGC60/HGC60D  
BAKED PRODUCTS  
Product  
Temps.  
(°C)  
Time (Min.) No. Shelves  
Fan Speed  
(°F)  
300  
325  
325  
300  
300  
325  
325  
325  
300  
275  
350  
350  
300  
350  
275  
325  
325  
Sheet Cakes (5 lb. [2.3 kg] each)  
Soda Biscuits  
(149)  
(163)  
(163)  
(149)  
(149)  
(163)  
(163)  
(163)  
(149)  
(135)  
(177)  
(177)  
(149)  
(177)  
(135)  
(163)  
(163)  
30  
12  
5
5
5
5
3
5
5
5
5
5
5
5
5
5
5
5
5
Low  
Low  
Low  
Low  
Low  
Low  
Low  
Low  
Low  
Low  
Low  
Low  
Low  
High  
High  
High  
High  
Yeast Rolls  
15-20  
15  
Corn Bread  
Gingerbread  
18  
Chocolate Cake  
Chocolate Chip Cookies  
Sugar Cookies  
Yellow Cake  
20  
10  
12  
25  
Angel Food Cake  
Brownies  
25  
15-20  
20-25  
25-30  
30  
Apple Turnovers  
Cream Puffs  
Apple Pie (Fresh)  
Pumpkin Pie  
40  
Berry Pies (Frozen)  
Fruit Pie (Frozen)  
40  
45  
Pizza (Individual), Frozen  
Precooked Crust)  
310-325 (154-163)  
8-13  
5
Low/High*  
Bread (1 lb. loaf) (454 gr.)  
Brown and Serve Rolls  
Coffee Cake  
340  
350  
300  
325  
375  
325  
350  
325  
(171)  
(177)  
(149)  
(163)  
(190)  
(163)  
(177)  
(163)  
30  
15  
3
5
3
5
5
5
5
5
High/Low**  
Low  
45  
High  
Pineapple Upside Down Cake  
Fruit Cobbler  
30  
High  
25  
High  
Danish Pastry  
12-15  
12  
Low  
Pie Shells  
Low  
Cinnamon Buns  
15-20  
Low  
*
**  
Some people prefer high speed for darker cheese.  
Low speed will give you a more uniform color.  
– 20 –  
MEAT & FISH PRODUCTS  
Product  
Temps.  
Time (Min.) No. Shelves  
Fan Speed  
(°F)  
250  
275  
275  
300  
375  
275  
325  
400  
375  
(°C)  
Prime Rib (20 lb. rare) (9.1 kg)  
Rolled Roast Beef  
(121)  
(135)  
(135)  
(149)  
(190)  
(135)  
(163)  
(204)  
(190)  
234 Hr.  
212 Hr.  
212 Hr.  
25-30  
12  
2
2
2
3
5
1
3
5
5
5
5
High  
High  
High  
High  
High  
High  
High  
High  
High  
High  
High  
Veal Roast Boned (15 lb.) (6.8 kg)  
Stuffed Pork Chops  
Lamb Chops  
Steamship Round (80 lb.) (36.3 kg)  
Meatloaf  
234 Hr.  
40  
Hamburger Patties (4 oz.) (113 gr.)  
Meat Pot Pies  
8-10  
40  
Chicken Parts  
300-325 (149-163)  
350 (177)  
30-40  
18  
Fish Sticks  
MISCELLANEOUS PRODUCTS  
Product  
Temps.  
Time (Min.) No. Shelves  
Fan Speed  
(°F)  
350  
375  
450  
450  
350  
325  
250  
(°C)  
Macaroni & Cheese  
(177)  
(190)  
(232)  
(232)  
(177)  
(163)  
(121)  
30  
10  
45  
55  
20  
35  
90  
3
5
5
5
5
5
3
High  
Low  
Cheese Sandwiches  
Baked Potatoes (6-8 oz.)(170-227 gr.)  
Baked Potatoes (10 oz.) (283 gr.)  
Stuffed Peppers  
High  
High  
High  
High  
High  
Scalloped Potatoes  
Lasagna  
FOR BEST RESULTS  
Product to be cooked should be centered on the oven rack, and the racks should be spaced evenly within the  
oven cavity.  
It is best not to rotate the product or open the doors during the cooking cycle.  
Preheat oven to 50°F (10°C) higher than desired cooking temperature. After the oven is loaded, close the door  
and set thermostat to desired cooking temperature.  
Make adjustments in the time, temperature and fan speed settings until the desired results are obtained. Adjust  
only one setting at a time. For example, if the product is too dark on the outside and not done on the inside, it  
is cooking too fast. Try reducing the temperature by 25°F (-3.9°C).  
These cooking charts will be helpful in arriving at time, temperature and fan speed settings for products commonly  
cooked in convection ovens, but since each user’s perception of how a particular product should be finished  
will be different, it may be necessary to make adjustments in the settings until the desired results are obtained.  
When the desired results are obtained, make a note of the settings used for a particular recipe and product  
load. For example, if the user typically bakes four 18" x 26" (45.7cm x 66cm) sheet cakes using 5 lb. (2.26 kg)  
of batter for each cake, that would constitute a typical product load for that recipe. If the size of the load is  
changed, it may affect the final results. If the user changes either the weight of the cakes being baked, or the  
number of cakes being baked at a time, it may be necessary to make further adjustments in the time or  
temperature settings to achieve the desired results.  
– 21 –  
MAINTENANCE  
WARNING: TURN OVEN OFF AND UNPLUG ELECTRICAL CORD BEFORE PERFORMING ANY  
MAINTENANCE.  
The fan motor comes with sealed bearings and requires no lubrication.  
The door mechanism requires occasional lubrication with mineral oil.  
If this oven is placed on casters, it should be connected to the supply piping with the proper disconnect  
device and restraint. If it is necessary to disconnect the restraint, first turn off the gas supply.  
Reconnect the restraint before turning the gas supply on and returning the oven to its original  
installation position.  
Annually check the flue, when cool, to be sure it is free of obstructions.  
REPLACING LAMPS  
Remove all racks by pulling forward, lifting up and out.  
Remove the right rack support by lifting up.  
Unscrew glass dome(s) from light body.  
Replace the bulb(s).  
Reassemble glass dome(s), rack support and racks by reversing the disassembly procedure.  
– 22 –  
TROUBLESHOOTING  
If NO IGNITION LIGHT remains lit for more than 20 seconds after three trials (Models DGC1 and  
HGC40), or E-05 displays after three trials (Model HGC40D):  
Turn oven off for 5 minutes before attempting to relight.  
Check gas supply valves to be sure they are open.  
Check electrical power source and connections.  
Contact personnel qualified to install and repair gas equipment for any other service problems.  
– 23 –  
NOTES  
FORM 19240 Rev. D (3-98)  
PRINTED IN U.S.A.  
– 24 –  

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