8
OPERATION
Kettle Operation
DAILY OPERATION
Daily operation should consist of turning on the power
switch and setting thermostat for the desired temperature.
It is recommended the kettle be preheated prior to use.
Milk or egg based products should be placed in the kettle
before heating however, to prevent sticking. The kettle is
preheated when the cooking light goes off the first time.
At the end of the day, or if the kettle will not be used for
some time, shut the unit down by turning the power switch
to “OFF”.
Clean as required or on a daily basis. See “CLEANING
INSTRUCTIONS” section.
END USE TIPS
•
For easier cleaning add cold water to the kettle im-
mediately after removing contents.
•
When preparing foods containing vinegar or toma-
toes, or those which have a high salt content, clean
the kettle immediately after using to prevent pitting.
•
Do not use salt to clean the kettle. This will scratch
the surface.
• If using salt water to cook shellfish, be sure to rinse
and wash the kettle thoroughly after use.
•
Bring milk and egg products slowly up to tempera-
ture in a cold kettle to prevent product from adhering
to the sides. When preparing milk-based products
do not preheat the kettle.
•
When planning actual cooking capacity, allow room
at top for stirring without spilling.
•
When preparing puddings from a mix, place the
powder in a cold kettle, add a small amount of liquid,
and stir to form a thin paste. Turn on the kettle and
add the remainder of the liquid. Continue as per
recipe instructions.
•
When browning meat, bring the kettle up to tempera-
ture before adding. This will seal the juices in the
meat.
GAS SAVING TIPS
Use these reminders to help develop energy-saving pro-
cedures and habits. Using less natural or propane gas
saves energy as well as money.
1. Turn off when not in use.
2. Limit preheat times.
3. Use lid when possible.
4.
Maintain equipment.
