Vulcan Materials cem20u ml-138078 ユーザーズマニュアル

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The main advantage of steaming is the
nutritional values are maintained. It is the
most efficient means of cooking and the food
does not lose its moisture. Steaming is
conducted at 212°F (100°C). In the steam
mode the convection fan does not start until
the oven reaches 176°F (80°C).

The Oven Timer Adjustment Knob must be
set to continuous, or a specific time must be
set, and the door must be closed in order for
the Oven Convection Fan to operate.

The temperature range for thermostatically
controlled steam cooking is from 68°F (20°C)
to 210°F (99°C). This method of cooking is
ideal for foods that have already been
processed, portioned and vacuum packaged.
The main advantages of this method of cooking
are the ability to cook in batches, food is
preserved longer, there is minimal weight
loss and the nutritional values are maintained.

Adjustment Knob must be set to continuous,
or a specific time must be set, and the door
must be closed in order for the Oven
Convection fan to operate.

After selecting the desired cooking method,
the Oven Temperature Display will display the
default temperature. The default temperature
is 302°F (150°C) During cooking, the display
will indicate the set temperature of the oven.

Steam

212°F

100°C

Rethermalization

210–518°F

100–270°C

Combined

212–518°F

100–270°C

Convection

68–518°F

20–270°C