INSTALLATION AND OPERATION MANUAL, ELECTRIC COUNTER CONVECTION
STEAMER, MODELS: SX-3, SX-5
PART NUMBER 10080R5 16 2007-01-02
5.0 CLEANING (Continued)
7. Keep cooking compartment drain working freely. After cooking grease producing foods,
operate steam with compartment empty for 30 minutes at end of the day, or pour ½ gallon
of warm soapy water down the drain, followed by ½ gallon of warm clear water.
8. Leave door slightly open when steamer is not in use.
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 discolourations.
CAUTION: An obstructed drain can cause personal injury or
property damage.
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.
PRODUCT TIME (Minutes) WEIGHT PER PAN
COOK IN SOLID PANS
Eggs, Scrambled 10 - 12 8 Doz.
Rice, Long Grain
(Cover with 4 cups water per pound.)
25 2 lb.
Pasta (Place perforated pan inside solid pan,
cover pasta with cold water.)
Spaghetti, Regular/Vermicelli
Macaroni, Shells/Elbows
Noodles, ½" wide
Lasagna Noodles
12 - 15
15 - 18
12 - 15
15 - 18
Frozen Casseroles, Lasagna 35 Full Pan
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