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(1) Inspect and clean the drain and cooking compartment as required. Refer to Inspecting the
Cooking Compartment in Chapter 2, Section A, Part 4.
(2) Refer to the Power ON instructions in Chapter 2, Section A, Part 5 and turn ON and fill the
unit.
(3) In manual mode, the operator can bring the compartment to cooking temperature by either
preheating or increasing the cooking time. If the operator chooses to preheat the cooking
compartment manually, refer to Chapter 3, Section A, Part 6, Preheating The Steamer.
(4) Slide the pans of food into the slide racks inside the steamer. Do not place pans or anything
else on the bottom of the compartment.
x
For best cooking results, use shallow, 2-1/2 inch deep, perforated pans without covers.
These give the best heat transfer and shortest cooking time.
(5) Close the steamer door. Select the manual mode by pressing the MANUAL end of the
TIMED/MANUAL rocker switch. The steaming cycle starts as soon as the switch is pressed.
Shortly after the door is closed, steam fills the cooking compartment.
(6) To stop manual mode steaming, press the TIMED end of the TIMED/MANUAL rocker switch
and verify that the timer is at zero. The cooking circuit is de-energized, and steam flow to the
cooking compartment gradually stops.
(7) Carefully open the cooking compartment door, and remove the pans from the slide racks.
x
If the steamer will be used again shut the door to maintain the cooking compartment
temperature.
x
If the steamer is not being used again during this shift, perform the Shut Down and
Cleaning Procedures, found in Chapter 2, Section D.
3. Using the SteamChef¥ 3 to Rethermalize Food
The SteamChef¥ may also be used to reheat/rethermalize previously cooked and/or refrigerated
foods to serving temperature in minutes. To use the SteamChef¥ 3 to rethermalize food, use the
following procedure:
x Use the SteamChef¥ 3 in the Manual Cooking Mode as outlined in Chapter 2, Part C, Section 2,
and cook the food to a safe serving temperature, 160-170 ˚F for most foods.
WARNING
SEVERE BURNS may result from exposure to steam.
Do not open the steamer door before steam flow stops. Stand back when
opening the compartment door. Open the door slightly to allow steam to vent
before looking or reaching into cooking compartment. Do not reach into
cooking compartment until the steam has cleared.
Do not reach into steamer or handle hot items without wearing heatproof gloves.
Wet or damp gloves conduct heat, and may cause burns when touching hot items.
CAUTION
Some foods drip juices and food debris. Use a solid catch
pan under perforated pans when steaming food that will drip
excessive juices and debris. Failure to use a catch pan can
cause a clogged drain or KleanShield¥.