Warnings & Cautions - Market Forge Industries ALTAIR II Series Installation, Operation And Maintanance

Other helpful hints
• Got a tough cleaning problem, pot, pan, utensil? Put
it in your steamer to loosen burned-on food; it makes
washing much easier.
• Stale or frozen bread can be thawed or renewed in
your steamer.
• Allow adequate spacing between pans for even
steam circulation. Your pan rails and the shape of the
steamer walls are designed to maximize steam flow.
Do not try to load more than the rack is designed for.
Maximum capacity loads cook best with perforated
pans.
• Loosely packed pans will cook faster than tightly
packed pans.
• To skin tomatoes, oranges etc. more easily, steam for
a short time, then chill in cold water.
• When steaming pasta, shrimp, or ground meat, nest-
ing a perforated pan in a solid pan works well. Lift out
the perforated pan to drain.
• Never have the water high enough or a pan low
enough to touch water. Allow enough space for steam
circulation. Steam has 6 times more energy than boil-
ing water – use the steam to cook.
• When possible, cook in two shallow pans instead of
one deeper one – it cooks faster and you avoid bruis-
ing the product.
• If using ½ size or smaller pans on one level, with dif-
ferent products, load the faster cooking items last,
this will make unloading easier.
• In steam cooking, load size has little effect on the
cooking time. For the highest efficiency cook with full
loads.
• Pre-cook roasts, especially fat-encrusted roasts,
in steam for 1/3 of their cooking time, then place in
oven. Juices are sealed in, there is more flavor, more
nutrients are retained and the roast shrinks less.
• Cook whole poultry the same way, only cook it until it
is nearly completed and allow just enough time in the
oven to finish and brown.
Steam Cooking Guidelines
WARNINGS & CAUTIONS
Warnings
• Failure to keep the overflow outlets clear and unob-
structed may result in hot water flowing out the door
of the steamer. A blocked overflow and drain could al-
low water to flow to the countertop or floor, which can
cause slippery conditions. Modifying the steamer to
operate without the overflow standpipe could cause
dangerous situations and will void the warranty.
• Failure to keep both water level sensors clean may
result in hot water flowing out the rear overflow or the
front door of the steamer.
• A qualified electrician must perform all electrical
hookups and meet all local codes. Installation is the
responsibility of the purchaser.
• Failure to keep the overflow standpipe and drain clear
and unobstructed may result in an unsafe condition.
• The steamer must be level in order for the water sen-
sor and overflow outlet to function properly.
• The reservoir water may still be hot. It is advisable to
let the water cool down prior to draining.
• The cooking chamber is designed to retain heat. It
may still be hot to the touch when cleaning. Wear pro-
tective gloves, or wait for the surface to cool before
cleaning. Do not add cold water to a hot empty cook-
ing chamber until unit has cooled down or damage
may result.
Cautions
• Do not use utensils, steel wool, or other harsh abra-
sives to clean your steamer. Scratching of the non-
stick surface and stainless steel casing may occur.
• Flush incoming water line prior to connecting to
steamer. Debris in water lines may cause solenoid
valve to malfunction. If solenoid valve is stuck open
water must be turned off at the source.
• Do not use any abrasive cleaners, utensils or scrub-
bers on the non-stick coating – this will damage the
coating. Use vinegar and water to clean reservoir. Ny-
lon bristle brushes or soft sponges are recommended.
• Do not manually refill hot, dry reservoir with cold wa-
ter. Damage to the interior may result if cold water is
added to a hot, dry reservoir.
9
OPERATION