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COOK
1. After the preheat cycle, the READY light should be on.
2. Place pans of food in the cooking compartment.
3. Close the door.
4. Set the timer.
• Steam flows into the compartment and the COOKING light is lit.
• Opening the door will interrupt cooking; resume by closing the door.
5. At the end of the cooking cycle:
a. COOKING light goes off.
b. Buzzer sounds.
c. Steam stops being supplied to the cooking compartment.
6. To stop the buzzer, turn the timer to OFF.
SHUTDOWN
1. Turn the main power switch OFF — the steam generator will automatically blow down.
2. Leave the compartment door open to allow the inside to dry out.
Extended Shutdown
1. Turn the main power switch OFF.
2. Turn off power and water supply.
COOKING HINTS
• The 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, 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 12" x 20"
(30 x 50.8 cm) pan placed under a perforated pan.
Perforated pans are used for frankfurters, wieners and similar items when juices do not need to be
preserved.