Frymaster 14 Series User Manual

Page 31

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5. Press the

(1 yes) button to select the product to modify (see Figure

31).

Figure 31

The computer displays

modify alternating with yes no.

6. Press the

(1 yes) button to modify selection (see Figure 32) or the

(2

no)

button to return to

PRODUCT SELECTION.

Figure 32

If yes is chosen, left display shows

NAME and the right display shows product name (ex. PROD

13. The right display will show a blinking cursor alternating with a blinking letter under the first
character.

7. Using the number keys, enter the first letter of the new

product (see Figure 33). When entering letters using
the number keys use the following logic (ex. – To enter
B, press the ABC key twice).

Figure 33

The full product name is limited to eight characters including spaces (ex. FR FRIES).

8. Press the

4

button to advance the cursor to the next display space (see

Figure 34). Use the #0 key to insert a space. The

3

button can be used

to move the cursor back.

Figure 34

For example, to enter “

WINGS”, press the #8 key two times until W appears in the display. Then

use the

4

button to advance the cursor to the next display space. Press the #3 key until

I appears.

Continue on until

WINGS is spelled out on the display.

9. Once the name appears as it is to be saved, press the

u

button (see

Figure 35) to save the name and scroll to

cook time.

Figure 35

10. With

cook time displayed on the left and :00

displayed on the right use the number keys (see Figure
36) to enter the product cook time in minutes and
seconds (ex. 3:10 as 310).

Figure 36

11. With the cook time entered, press the

u (INFO) button

(see Figure 37) to save the

cook time and scroll to

TEMP (cook temperature).

12. With

temp displayed on the left and 32F displayed on

the right use the number keys (see Figure 38) to enter the
cook temperature for the product (ex. 335° as 335).

13. With the cook temperature entered, press the

u (INFO)

button (see Figure 39) to save the cook temperature value
and scroll to the

COOK ID.

Figure 37

Figure 38

Figure 39

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