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Steamer Module Operation 13
wolfappliance.com
WARMING
IMPORTANT NOTE: Water must be added to the steamer
basin before operating the steamer module.
1) Fill the steamer basin with water until level with the
minimum water level line.
2) Cover the steamer basin with the glass lid to speed the
heating process.
3) Touch OFF ON to turn the unit on.
4) Set temperature at 160°F
(70°C) to 165°F (75°C) and
preheat.
5) When preheating, the display alternates between
the actual temperature and the set point. Once the
set point is reached, an audible chime will sound,
the display will show the set point temperature, and
preheat will disappear from the display.
6) Once preheat is nished, add food to the solid insert
pan and place the pan in the steamer basin.
7) Cover with the glass lid and keep food in the steamer
module until ready to serve. This will keep food at
above 140°F
(60°C) for long periods of time.
8) Remove the insert pan from the steamer basin using
dry pot holders.
9) Touch OFF ON to turn the unit off.
Using the Steamer Module
PROOFING
IMPORTANT NOTE: Water must be added to the steamer
basin before operating the steamer module.
1) Fill the steamer basin with water until level with the
minimum water level line.
2) Cover the steamer basin with the glass lid to speed the
heating process.
3) Touch OFF ON to turn the unit on.
4) Set temperature at 140°F
(60°C) and preheat.
5) When preheating, the display alternates between
the actual temperature and the set point. Once the
set point is reached, an audible chime will sound,
the display will show the set point temperature, and
preheat will disappear from the display.
6) Once preheat is nished, place the bread dough in
bowl, greasing the top. It is not necessary to cover the
bowl. Place the bowl in the perforated insert pan and
place the pan in the steamer basin.
7) Cover with the glass lid. Proof bread dough until it is
doubled in bulk (approx
1
/2–1 hour).
8) Repeat rising procedure a second time in the pans in
which the dough will be baked.