Todd English TE28GS Instruction Manual
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Todd English TE28GS Instruction Manual

Multi-function convection steam oven
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MULTI-FUNCTION CONVECTION
STEAM OVEN
 
 
 
 
 
INSTRUCTION MANUAL
MODEL TE28GS

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Stephen Litkowiak
July 28, 2025

Error code U0 04 is on the screen and the oven will not work. What does it mean. Thanks, Steve

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Summary of Contents for Todd English TE28GS

  • Page 1   MULTI-FUNCTION CONVECTION STEAM OVEN           INSTRUCTION MANUAL MODEL TE28GS...
  • Page 2 Cooking in Everyday English. Chef English has also created the record-breaking housewares line, The Todd English Collection, and hosted the Emmy-nominated PBS travel series Food Trip with Todd English. Todd English Kitchen is an exceptional range of high-performance countertop appliances.

  • Page 3: What's Included

    CONGRATUALTIONS Congratulations on buying the Todd English Convection Steam Oven. This   appliance integrates steaming, broiling, baking, bread making, and keep warm all in one unit. The removable trays and racks makes cleaning this oven easier than ever. There are eight cooking presets to make cooking your favorite recipes simpler.

  • Page 4: Important Safegaurds

    IMPORTANT SAFEGAURDS •   Read all instructions before operating unit. •   Not intended for commercial use. •   Do not use outdoors. •   The exterior of the oven will become very hot during use. Do not touch hot surfaces. Use handles or knobs. •...
  • Page 5 •   Do not touch the glass window on the oven during use as this will be extremely hot. Also do not place utensils or anything against the glass window. •   Do not leave the oven unattended during use in case of fire. •...

  • Page 6: Parts Description

    PARTS DESCRIPTION 1. Water tank 2. Steam Exhaust Vent 3. Water Tank Holder 4. Handle 5. Control Panel 6. Quick Touch Keys 7. Multifunction Knob 8. Drip Tray 9. Wire Rack 10. Baking Tray 11. Tray Handle   Note: Drip tray should always be in place below the oven door when using the unit and emptied after each use.

  • Page 7: Control Panel

    CONTROL PANEL 7  ...

  • Page 8: Before First Use

    BEFORE FIRST USE   1.   Unpack steam oven from packaging. 2.   Put the oven on a flat surface away from obstructions, making sure that the fan (see figure 1) on the back of the unit is clear of obstructions to allow the unit proper air circulation.
  • Page 9 To adjust the temperature, turn the knob left or right to 3.   select the temperature desired. Once the desired temperature is reached press the knob again to confirm the temperature desired. To adjust the time, turn the knob left or right to select the 4.

  • Page 10: Cleaning Guide

    CLEANING GUIDE By selecting CLEAN on the control panel this will allow the unit to sanitize, loosen food particles, and get rid of any lingering smell in the oven. The CLEAN light will illuminate indicating that the oven is in the clean mode.

  • Page 11: Cooking Chart

    COOKING CHART Super Steam: This function uses both heat and steam to perfect food such as vegetables. Broil Steam: This function is best used to broil steam proteins. Bake Steam: This function is best for keeping leftovers moist, as well as any dish needing tenderness such as a roast due to the steam aspect.
  • Page 12 TODD ENGLISH STEAM OVEN RECIPES French Baguettes Yields 2 Ingredients 16-ounces warm water 1 tablespoon active dry yeast 1 tablespoon 1 tablespoon kosher salt 6 cups bread flour, and more as needed for dusting parchment paper nonstick oil spray Preparation 1.
  • Page 13 Cream Scones Yields 9 Ingredients 2 cups self-rising flour 1 egg 1 tablespoon castor sugar ½ cup cream 1/3 cup milk pinch of salt Preparation 1.   In a large bowl, beat egg and sugar together until light and creamy. 2.
  • Page 14 Polenta Serves 4 Ingredients nonstick oil spray 1 cup chicken stock 1 cup milk 1 cup polenta 3-ounces cream 3-ounces parmesan cheese Preparation 1.   Spray an 8x9, heat- resistant baking dish with nonstick spray, pour in stock, milk and stir in polenta, and place in steam oven. 2.
  • Page 15 Brown Rice Pilaf with Lentils Serves 4-6 Ingredients 1 cup brown basmati rice, uncooked 2 cups water 1 teaspoon salt 1 tablespoon extra-virgin olive oil 1 cup lentils 2 garlic cloves, minced 2 carrots, peeled and diced 1 medium onion, diced 1 cup tomatoes, diced 2 cups vegetable stock 1 tablespoons chopped fresh parsley...
  • Page 16 Bacon-Wrapped Meat Loaf Serves 4-6 Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, diced ½ cup diced celery ½ cup diced carrot 1-pound ground beef 1-pound ground pork 1 egg, beaten 1 ½ cup fresh bread crumbs ¼ cup half and half ½...
  • Page 17 1 tablespoon ground coffee 1 tablespoon cayenne pepper 2 slabs baby back ribs For the BBQ sauce 1 teaspoon Todd English Diablo Spice 5 tablespoons Dijon mustard 1 cup cider vinegar ½ cup Worcestershire sauce 1/3 cup fresh lemon juice...
  • Page 18 Preparation 1.   In a small bowl, mix together spices. Score ribs and rub generously with rub. Wrap in plastic wrap and refrigerate for 1-3 hours. 2.   Meanwhile for the sauce, mix all ingredients in a small saucepan and simmer on low heat until onions are soft, about 45 minutes to an hour.
  • Page 19 Pulled Pork Serves 6-8 Ingredients ½ cup kosher sea salt 1 tablespoon coarse ground black pepper ½ teaspoon ground cinnamon 1 tablespoon ground coriander seed 1 tablespoon ground cumin ½ tablespoon smoked paprika ½ teaspoon cayenne pepper ¼ tablespoon onion powder 2 teaspoon Old Bay seasoning 8 garlic cloves, minced 2medium shallots, minced...
  • Page 20 Roast Duck Serves 2-4 Ingredients 1 whole Long Island duck salt and pepper to taste For the Stuffing: 2 shallots, cut in half 1 orange, cut in quarters 4 cloves garlic, crushed 3 sprigs fresh thyme 1 sprig rosemary 1 bulb fresh ginger, peeled and crushed salt and pepper to taste For the roasted vegetables: 8 Cipollini onions, peeled...
  • Page 21 Preparation 1.   Remove giblets and neck from duck and season cavity with salt and pepper. Fill cavity with stuffing ingredients and truss with kitchen twine, intermittently piercing the skin of the duck breast with a sharp knife. 2.   Line a roasting pan with parchment paper and place duck in pan breast down.
  • Page 22 Seafood Boil Serves 4-6 Ingredients 1 (12-ounce) bottle dark beer 3 red bliss potatoes, sliced into quarter3 red bliss potatoes, sliced into quarters 4 andouille sausages, 1-inch slices 1 tablespoon Old Bay Seasoning, divided 1/2-pound jumbo shrimp, (preferably heads-on) 6 steamer clams 1-pound snow crab legs Preparation 1.
  • Page 23 Paella Serves 6 Ingredients Herb mixture: 3 cloves garlic, minced ¼ cup fresh lemon juice 1 ¼ tablespoons olive oil 1 cup chopped parsley Paella: 1 cup water 1 teaspoon saffron threads 6 cups chicken stock 8 jumbo shrimp, peeled and deveined 1 tablespoon extra-virgin olive oil 4 boneless, skinless chicken thighs, cut I half 2 links (6 ½-ounces) Spanish chorizo, cut into ½-inch thick slices...
  • Page 24 Preparation 1.   In a small bowl, combine garlic, lemon juice, oil and parsley; set aside. 2.   In a large saucepan, combine water, saffron and broth and bring to a simmer. Keep warm over low heat. 3.   Preheat 12” chef pan over medium heat for 2-3 minutes, add oil and heat.
  • Page 25 Roasted Vegetables Serves 4 Ingredients 2-pounds fingerling potatoes, cut in half length-wise 10 Cipollini onions, peeled 1 cup baby carrots 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced ½ teaspoon dried oregano ½ teaspoon chopped fresh thyme leaves ¼ teaspoon sea salt ¼...
  • Page 26 White Chocolate Cheesecake Serves 8 Ingredients 8 vanilla cream cookies ¼ cup slivered almonds 1 tablespoon unsalted butter ¼ cup heavy cream 8-ounces white chocolate, finely chopped 12-ounces cream cheese ¼ cup sugar 2 large eggs 1 teaspoon lemon juice 1 teaspoons vanilla extract Preparation 1.
  • Page 27 Chocolate Pots De Crème Serves 4 Ingredients 1 tablespoon butter 2-ounces bittersweet chocolate, finely chopped 1 cup heavy cream 1 cup whole milk 4 egg yolks, 2 tablespoons sugar 1 teaspoon vanilla extract ½ teaspoon orange zest 1/8 teaspoon sea salt Preparation 1.
  • Page 28 Lemon Curd Serves 4 Ingredients 1 tablespoon butter, room temperature 1 ¼ cup sugar 2 tablespoons lemon zest ½ cup bottles lemon juice 1/3 cup unsalted butter, cut into small pieces 4 egg yolks 3 large eggs Preparation 1.   Butter insides of 4-5-ounce ramekins. 2.

  • Page 29: Recipe Notes

    RECIPE NOTES ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________   29  ...
  • Page 30 RECIPE NOTES ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________   30  ...
  • Page 31 RECIPE NOTES ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________   31  ...

  • Page 32: Limited One-Year Warranty

    Also include a brief description of the problem you are experiencing and a copy of your sales receipt or other proof of purchase in order to validate warranty status.     MODEL TE28GS     32  ...

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