Manual De UsuarioTabla de contenidosCHAPTER 1. INTRODUCTION1A. OPERATIONAL SAFETY1B. PRODUCT INFORMATION21. Model Number22. Serial Number23. Product information Plate24. “SteamChef¥ 3” Model No. 22CET3A Product View3CHAPTER 2. OPERATION4A. GENERAL OPERATION41. Main External Power Switch42. Door Interlock Switch43. KleanShield¥44. Inspecting the Cooking Compartment55. Power ON (Auto Water Fill/Automatic Preheat)66. Preheating the Steamer67. High Limit Reset68. Energy/Water Saver Feature6B. CONTROL PANELS71. Dial Timer Control Panel7a. General Operation7b. Manual and Timed Modes7(1) Manual Mode7(2) Timed Modes72. “ON/OFF” Control Panel8a. Cooking Operations – ON/OFF Control Panel8b. Operating the ON/OFF Control9C. COOKING WITH THE STEAMCHEF¥ 391. Operating and Cooking Procedure – Timed Cook Mode102. Operating Procedure – Manual Mode113. Using the SteamChef¥ 3 to Rethermalize Food12D. SHUTDOWN AND CLEANING PROCEDURE13A. MAINTENANCE141. Maintenance Records152. Daily Maintenance15a. Checking and Changing the Water15b. Cleaning the Steamer153. Yearly Maintenance – Cleaning the Water Strainers15B. OPERATORS TROUBLESHOOTING GUIDE16CHAPTER 4 – INSTALLATION19A. GENERAL19B. INSTALLATION OF THE STEAMCHEF¥ 3191. Locating the Steamer20Location and Clearance Requirements of the Steamer202. Installation Using Cleveland Range Stand Model No. ES222834213. Installation of SteamChef¥ Steamers on the Model No. ES222824S Sacking Stand224. Installing the Legs245. Positioning and Leveling the Steamer256. Installation of the KleanShield¥257. Installing the Fan Guard258. Install Slide Racks and Rear Vent259. Install the Free Air Vented Drain Lines2610. Water Supply Requirements and Installation27a. Water Supply Requirements27b. Install Water Supply Lines27c. Testing Water Supply Lines2911. Install Electric Power Lines29C. STARTUP AND CHECKOUT301. Installation Checkout30Notes on Installation302. Operating Test and Final Checkout Procedure31a. Startup Procedure31b. Drain Rinse Inspection32c. Operating Tests and Final Checkout Procedure (Sequence of Operation)32CHAPTER 4 – STEAM COOKING GUIDE35A. INTRODUCTION35B. SIZING UP PAN CAPACITY361. Serving Sizes – How Much? How Many?362. Reference Charts for Typical Pan Capacities36C. CONVECTION STEAMER – SUGGESTED TIMER SETTING GUIDELINES37D. STEAMING TIPS – LOBSTER – CRAB - SHRIMP391. Live Lobster and Crabs392. Lobster Tail 8 oz.393. King Crab Legs394. Shrimp39Tamaño: 2 MBPáginas: 46Language: EnglishManuales abiertas