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OPERATION
TABLE 3-1
CONTROLS AND INDICATORS
(See Figure 3-1)
Figure 3-1 Ref.
Description
Function
1
60-Minute Timer
Controls
cooking
duration.
Time is
manually
set from 0-60
minutes.
2'
indicator
Light
(Red)
When
lit,
it indicates
that cooking
cycle is
in
operation.
3
RESET Switch
Used
to
reset
electrical
circuits
during a
power loss or
shutdown.
This switch also
serves as a protective
device in the event of
an electrical
overload.
4
Pressure Gauge
Indicates
steam pressure (psi & Kg/cm
2
)
inside
cooking compartment
during cooking
operations.
5
Latch Handle
Secures
cooker
door in closed
position.
Lift
to
open
door.
6
Buzzer
Signals end of cooking cycle (not shown)
7
Drain Plug
Lift
to
empty water (Inside compartment
-
not
shown)
NOTE
The timer will not start until cooking
compartment
is at a minimum of 9 psi
pressure
(as observed
on
pressure
gauge).
4.
At end of cooking
cycle,
steam will
automatically
exhaust. When
pressure
reaches
zero on pressure
gauge
(4)
door can be released by pulling up on
door
latch
handle
(5). Allow
a few
seconds
for remaining
vapor to leave
cylinder
before
completely
opening
the door. To stop
buzzer,
turn timer to
"OFF"
position.
NOTE
If it is noticed that steam is escaping
around door while pressure is building
up, door
seal adjustment
must
be
made. Refer to subsection
6.3.1 for in-
structions.
5. Remove pans and transfer
to serving
area.
Perforated
pans,
if they are to be
transferred
to the serving
area,
should
be underlined with solid
pans.
6.
Check that water leveL is at six-quart
capacity before starting another cook-
ing cycle.
If strong
flavored
foods,
such as onions or seafood have been
cooked,
compartment
should be drain-
ed, cleaned
and flushed
and a fresh
supply
of water
added
for the next
cooking operation.
7.
Clean unit thoroughly
at the end of
each cooking
day (Refer to Section
6.2),
making sure water is emptied and
compartment
is left dry and the door
open.
3.2.4 Low Water Cut-Off Operation
If the Steam-It is operated with no water
or
the
water
has
evaporated
away,
the
temperature
of the cooking compartment
will
rise and by heat induction
effect
the Low
Water Cut-Off.
Electric
current
flow will be
broken at the Low Water Cut-Off and the unit
will
shut
down.
With
the replacement
of
water in the cooking
compartment,
the unit
will againbe
operative.
NOTE
Should a cooking cycle be interrupted
due to safety action of the Low Water
Cut-Off,
the food loaded will be under-
cooked.
Compensation
must be made
for the cooking
performed
and,
with
proper amount of water in the cooking
compartment,
a new cycle determined
and set to complete the
process.
S2127
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