OM-KTT-DS 9
Operation
B.
Basket Insert
An optional kettle basket insert (10 Quart and larger) can assist in cook-
ing water boiled products, including eggs, potatoes, vegetables, shell
fish, pasta and rice. The nylon mesh liner must be used when cooking
product smaller than the mesh size of the basket, which is approximately
1/4” (6 mm). This includes rice and small pasta shapes.
Allow for the water displacement of basket and product to be cooked.
This may mean only filling the kettle half full of water. Test the basket
and product displacement with the kettle OFF, and with cold water in the
kettle.
a)
Load basket on a level, stable work surface.
b)
Lift the loaded basket with both hands. Get help from another
person if the basket is too heavy for safe handling.
c)
Slowly lower product into kettle.
d)
When removing basket with cooked product, lift the basket
straight up, ensuring that the bottom of the basket clears the rim
and pouring lip of the kettle. Wear protective oven mitts and a
protective apron.
e)
Allow hot water to fully drain from product before moving the
basket away from the kettle. Do not rest the kettle basket on the
kettle rim or pouring lip. If the basket is too heavy for one individ-
ual to lift and safely move, get help from another person. Remove
product immediately from the basket into another container, being
sure to avoid contact with hot product and hot basket or. . .
f)
Place basket with food on stable, flat surface, setting it inside
a solid steamer or bake pan, to catch any remaining hot water
which might drain from product.
WARNING
AVOID ALL DIRECT CONTACT WITH HOT
SURFACES. DIRECT SKIN CONTACT COULD
RESULT IN SEVERE BURNS.
AVOID ALL DIRECT CONTACT WITH HOT
FOOD OR WATER IN THE KETTLE. DIRECT
CONTACT COULD RESULT IN SEVERE BURNS.
CAUTION
DO NOT OVERFILL THE KETTLE WHEN
COOKING, HOLDING OR CLEANING. KEEP
LIQUIDS A MINIMUM OF 2-3” (5-8 CM)
BELOW THE KETTLE RIM TO ALLOW
CLEARANCE FOR STIRRING, BOILING AND
SAFE PRODUCT TRANSFER.
WEAR EYE
PROTECTION
