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Fabricar: Vulcan-Hart Tamaño del archivo: 88.29 kb Nombre del archivo: Idioma del manual:

Wash compartment interior with clean water. Never use steel wool or abrasive scouring pads as they will scratch and ruin the general surface appearance of the steamer. Use warm soapy water with a cloth or sponge to clean the door gasket, rinse with warm clear water, and wipe with a dry cloth. Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water, rinse with warm clear water and wipe with a dry cloth. CAUTION: Do not allow the door gasket to come in contact with food oils, petroleum solvents, or lubricants. Keep the cooking compartment drain working freely. After cooking grease producing foods, operate the steamer with the compartment empty for 30 minutes at the end of the day, or pour 1/2 gallon of warm soapy water down the drain, followed by 1/2 gallon of warm clear water. Use a clean damp cloth to wipe down the exterior of your steamer. Leave the door slightly open when the steamer is not in use to allow the inside to dry out. Weekly, or more often if necessary . . . Clean exterior with a damp cloth and polish with a soft dry cloth. Use a non-abrasive cleaner to remove discolorations. COOKING GUIDELINES The steamer steam cooks vegetables, frankfurters, eggs in their shells, and certain other meats or food items at atmospheric pressure. These cooking guidelines are suggestions only. You should experiment with your food products to determine the cooking times that will give you the best results. Variables which affect cooking time include size, weight, thickness of foods, temperature, density, previous condition of the foods (fresh, pre-blanched or frozen) and degree of doneness desired. COOK IN SOLID PANS PRODUCT TIME (minutes) WEIGHT PER PAN Eggs, Scrambled 10 – 12 8 Doz. Rice, Long Grain (Cover with 4 cups water per pound.) Pasta (Place perforated pan inside solid pan, cover pasta with cold water) 25 2 Lb. Spaghetti, Regular / Vermicelli 12 – 15 Macaroni, Shells/Elbows 15 – 18 Noodles, 1/2" wide 12 – 15 Lasagna Noodles 15 – 18 Frozen Casseroles, Lasagna 35 Full Pan Meat Loaf, 3 – 5 pound each Beef 40 15 Lb. Ground Chuck 20 – 25 10 Lb. Sliced as Purchased 35 – 40 10 Lb. Shrimp, Frozen, 10 per pound Beans 5 4 Lb. Baked 9 10 Lb. Can Refried 9 10 Lb. Can Canned Vegetables 6 10 Lb. Can Prunes, Dried 12 – 15 COOK IN PERFORATED PANS PRODUCT TIME (minutes) WEIGHT PER PAN SEAFOOD Clams Frozen 10 – 12 3 Doz. Fresh, Cherrystone King Crab, Frozen 5 – 6 3 Doz. Claws 4 21/2 Lb. Legs 4 – 41/2 Lb. Lobster Tail, Frozen 6 10 Lb. Lobster, Live, 10 – 12" 5 4 Per Pan Salmon Fillets, Frozen, 8 ounce each 5 71/2 Lb. Scallops, Fresh 4 3 Lb. Scrod Fillets, Fresh Eggs 3 – 5 4 Lb. Hard Cooked 15 4 Doz. Soft Cooked 9 – 10 4 Doz. Soft Yoke for Caesar Salad 6 – 8 4 Doz. Chicken — Breasts, Legs, Thighs Turkey, Frozen 20 15 Lb. Breasts (2) 90 6 – 7 Lb. Each Cut Lengthwise 55 20 – 25 Lb. Corned Beef 40 – 75 6 – 8 Lb. Hot Dogs or Wieners VEGETABLES Asparagus Spears 3 80 – 100 CountFrozen 10 – 12 3 Doz. Fresh Beans 5 5 Lb. Green, 2" Cut, Frozen /...

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