Cooking - Cleveland SteamCraft V Service Manual

Page 42 CET-16 Service Manual

COOKING

1. Clean any debris oat of the steamer compartment.
2. Preheat steamer compartment as described above.
Some foods drip juices. Use a solid catch pan under pans used for steaming food that will
drip juices. Failure to use a catch pan can cause a clogged drain.
3. Put food into pans and slide the pans into the pan racks inside the steamer. Do not place pans on the
steam generator cover. When cooking foods that will drip, such as meats, poultry, or fish; put solid
catch pan in the bottom slide of the rack. Close the steamer door.
4. To obtain the best cooking results, use shallow (2-1/2 inch deep), perforated pans without covers
(Cleveland Range model number PP-2.5). This gives the best heat transfer and shortest cooking time
for the food.
5. Select either TIMED or MANUAL cooking. Refer to TIMED and MANUAL cooking instructions that
follow.
SEVERE BURNS may result to eyes, nose, mouth or skin exposed to hot steam. Avoid hot
steam. When opening steamer door, allow steam to vent before reaching into steamer. Do
not reach into steamer or handle hot items without wearing dry heat-proof gloves. Wet or
damp gloves conduct heat, and will cause burns when touching hot items.
Press touch pad switches with linger tip only. Do not use finger nails, kitchen utensils, or
anything sharp to press switches.
Although steamer door can be opened at any time during cooking, steam flow and dock
will stop when door is open. Clock restarts and steam flows when door is dosed. Also, the
dock will not run if steamer is not up to temperature.
Printed 4/90
CAUTION
WARNING
CAUTION
NOTE