valutazioni - 2, GPA: 4
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Facilità d'uso
• Ph factor of 7.0 to 7.5. These specifications can easily be obtained with the use of a properly maintained water softener. VENT HOOD Some local codes may require the steamer to be located under an exhaust hood. Information on the construction and installation of ventilating hoods may be obtained from the Standard for Vapor Removal for Cooking Equipment, NFPA No. 96 (latest edition). BEFORE FIRST USE Thoroughly clean the steamer before using for the first time. See CLEANING on page 10. TESTING PROCEDURE WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR. Once the steamer is at its final location, thoroughly test the steamer before operation. 1. Make sure the door opens and closes properly. 2. Close the drain valve on the bottom of the steamer. Open the door and pour water into the cooking compartment up to the water level mark (the water level mark is visible on the back wall of the steamer). 3. Select CONTINUOUS on the COOKING MODE switch. 4. Close the steamer door; the heater light should come on. Open the door; the heater light should go off. 5. Close the compartment door and wait approximately 10 minutes. When the heater light goes off, the steamer is ready. 6. Select TIMED on the cooking mode switch. 7. Set the timer for 5 minutes. 8. When the timer returns to 0, an audible alarm should sound signaling the end of the cooking cycle. To silence the audible alarm, turn the dial timer to OFF. 9. To turn the steamer off: a. Select the OFF mode on the cooking mode switch. b. Allow the steamer to cool. c. Open the drain valve and drain the water from the steamer. d. Open the compartment door to allow the inside to dry out. – 6 – OPERATION WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR. CONTROLS (Fig. 2) HEATER TIMER OFF TIMEDCOOKING MODE LOW WATER CONTINUOUS PL-53567 Fig. 2 HEATER LIGHT When lit, indicates water is being heated in the cavity. Comes on with heating elements when the TIMED or CONTINUOUS mode is selected. LOW WATER LIGHT When lit, indicates additional water is required to operate the steamer. COOKING MODE TIMED: Turns the steamer on. Steamer maintains idle temperature. Activating the timer initiates cooking temperature. At the end of the timed cycle, an audible alarm sounds and the steamer returns to idle temperature. OFF: Turns the steamer off. CONTINUOUS: Turns the steamer on. Steamer will maintain cooking temperature. TIMER Sets cooking time (0 to 60 minutes). An audible alarm will sound at the end of the timed cycle. – 7 – Using The Timer When the TIMED mode is selected, the steamer comes up to idle temperature (lower than the cooking temperature). The operator then selects the desired time with the timer control. This quickly brings the steamer up to cooking temperature. At the end of the timed cycle, the steamer returns to the idle temperature. In CONTINUOUS mode, the timer can also be used to time cooking. At the end of the timed cycle, an audible alarm will sound but the steamer remains at cooking temperature instead of returning to idle temperature. The steamer takes approximately 10 minutes to warm up before cooking can begin. The heater light turns off when the steamer is ready. OPERATING THE STEAMER 1. Close the drain valve. 2. Open the door and pour water into the cooking compartment filling it to the water level mark. (The water level mark is visible on the back wall of the steamer). 3. Select TIMED or CONTINUOUS on the cooking mode switch. 4. Close door and wait approximately 10 minutes for the heater light to go off. This indicates the steamer is ready. SHUTDOWN 1. Turn cooking mode switch to OFF. 2. Allow the steamer to cool. 3. Open the drain valve and drain the water from the steamer. 4. Open the compartment door to allow the inside to dry out. 5. Follow the CLEANING instructions in this manual. – 8 – STEAM COOKING Preparation Vegetables, fruits, meats, seafood and poultry should be prepared normally by cleaning, separating, cutting, removing stems, etc. Root vegetables should be cooked in a perforated pan. Other vegetables may be cooked in a perforated pan unless juices are being saved. Liquids can be collected in a solid 12" x 20" (30.5 x 50.8 cm) pan placed under a perforated pan. Perforated pans are used for frankfurters, hot dogs and similar items when preserving the juices is unnecessary. Solid pans are good for cooking puddings, rice and hot breakfast cereals. Vegetables and fruits are cooked in solid pans in their own juices to retain broth. Canned foods can be heated in their opened cans placed in 12" x 20" (30.5 x 50.8 cm) solid pans, or the contents may be poured into solid pans. Frozen Food Items Frozen foods should be separated into smaller pieces to allow more efficient...
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