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PREHEAT
Turn the main power switch to the ON position. When the Ready Light comes on, set the timer to 1
minute to preheat the compartment. This should be done when the steamer is first used for the day or
whenever the chamber is cold. The door should be closed during the preheat cycle. The Cooking light
will be lit. When the buzzer sounds, set the timer to the OFF position. The steamer is now ready to cook.
COOK
With the compartment preheated and the Ready Light on, place pans of food into the compartment and
close the door. Set the timer to the desired cooking time. (The cooking cycle may be interrupted at any
time by opening the door. To resume operation, close the door.) Steam will flow into the compartment,
and the cooking light will be lit.
At the end of the cooking cycle, the buzzer will sound, the Cooking Light will go off and the steam supply
to the compartment will cease. Turn the timer to the OFF position to silence the buzzer.
SHUTDOWN
Turn the main power switch to OFF. The boiler will automatically blow down. Leave the compartment
door open to allow the inside to dry out. For an extended shutdown, turn the main power switch off; turn
power and water supply off.
COOKING HINTS
Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should
be carefully time controlled. Keep hot food holding time to a minimum to produce the most appetizing
results. Prepare small batches; cook only enough to start serving and then cook additional amounts
to meet demand.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting,
removing stems, etc. Cook root vegetables 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 pan placed under
a perforated pan.
Perforated pans are used for frankfurters, weiners and similar items when juices do not need to be
preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals. Vegetables and
fruits are cooked in solid pans in their own juice. Meats and poultry are cooked in solid pans to preserve
their juice or retain broth.
Canned foods can be heated in their opened cans (cans placed in solid pans), or the contents may be
poured into solid pans. DO NOT place unopened cans in the steamer.
FROZEN FOOD ITEMS
Separate frozen foods into smaller pieces to allow more efficient cooking.
Use a pan cover for precooked frozen dishes that cannot be cooked in the covered containers in which
they are packed if they require more than 15 minutes of cooking time. When a cover is used,
approximately one-third additional cooking time is necessary. Cooking time for frozen foods depends
on the amount of defrosting required. If time permits, allow frozen foods to partially thaw overnight in
a refrigerator. This will reduce their cooking time.