OPERA TING INSTRUCTIONS
Temperature Controls
The temperature control dial Is used to select the temperature of the warming drawer. It is located on
the right hand side of the control panel and has dial settings from 1 to 1 O. The # 1 setting is the lowest
temperature, which is around 60
°
F, while the setting "1 O" Is the highest temperature, which is around
220
°
F.
The ma)orlty of foods are held between temperature settings of 5-6.
The.warming drawer should only be opened when adding or removing food. Continuous opening of
the drawer allows warm air to escape and make the food colder.
Do not use aluminum foil to line the drawer. It Is an excellent heat insulator and will trap heat beneath
It. This may affect the performance of the warming drawer and the Interior finish.
Heat On Light
The heat-on tight is located above the temperature control knob. The red light turns on when the
control knob is set and cycles "on" and •off" with the heating element as temperature Is maintained.
Moisture Vent Control
The moisture vent control is located at the top inside of the warming drawer. It can be adjusted In any
position between "open" and "close"to maintain desired degree of moisture.
a) For
crispy foods,
slide the moisture vent control
Inward to open
the vents and allows the moisture
to escape.
b) For
moist food,
side the moisture vent control
outward to close
the vents and seal the moisture
inside the drawer
Heating Instructions
1. Dry Heat
a) The main function of the warming drawer is to hold hot cooked foods at serving temperature.
b) Place previously prepared foods directly Into the empty steam pans (no water) and set the moisture
vent control.
c) For crispy foods, slide the moisture vent control Inward to open the vents and allow the moisture
to escape.
d) Set the temperature control dial. Heat-on light will appear until the desired temperature is
reached.
2. Moist Heat
b) The warming drawer also seals moisture within the drawer to keep the food moist.
c) Put Just enough of water, approximately ½ " high, In the steam pans.
d) Place the steam rack Inside the steam pan.
e) Place the food directly on the rack or use a suitable container that will fit in the steam pans. Do not
use plastic containers or utensils.
f) Slide the moisture vent control outward to close the vents and seal the moisture inside
the drawer.
g) Set
tl')e
temperature control dial. Heat-on light will appear until the desired temperature Is
reached.
h) Periodically, check the water level in the steam pans and add water when necessary.
3. Proofing Yeast Dough
a) Yeast dough can be proofed In a warming drawer.
b) Place the dough in a bowl and turn the temperature control at the lowest setting, to facilitate the
fermentation process .
. c) Place a towel over the dough to minimize surface drying.
d) Let the dough remain In the warming drawer until it has doubled in size and a slight depression
remains when the surface Is touched gently with a finger.
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