INSTALLATION & OPERATION MANUAL 10272 REV 2 (04/22)
PAGE
11
OF20
Electric Counter Convection Steamer
Operation
Constant Steam Feature - optional feature
Operation with this Feature
Operation for Timed Cooking
Use the switch to select “TIMED COOKING”. The operator then must select the time required for the cooking by setting
the timer dial to the desired time from “0 to “60” minutes. At the end of the cook time an audible buzzer will sound.
Operation for Constant Steam
Use the switch to select “CONTINUOUS COOKING”. This mode will provide continuous steam to the cooking chamber
until the operator either turns the selector switch to the “TIMED COOKING” position, or turns the power switch to the
“OFF” position. The steamer will heat to enter into a continuous cooking cycle. Both indicator lights on the selector switch
will be illuminated as well as the COOKING pilot light.
Steam Cooking
Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should be carefully time
controlled. Keep hot-food-holding-time to a minimum to produce the most appetizing results. Prepare small batches, cook
only enough to start serving, then cook additional amounts to meet demand. Separate frozen foods into smaller pieces to
allow more efficient cooking.
Use a pan cover for precooked frozen dishes that cannot be cooked in the covered containers in which they are packed if
they require more than 15 minutes of cooking time. When a cover is used, approximately one-third additional cooking time
is necessary.
Cooking time for frozen foods depends on amount of defrosting required. If time permits, allow frozen foods to partially
thaw overnight in a refrigerator. This will reduce their cooking time.
Preparation
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting, removing stems, etc.
Cook root vegetables in a perforated pan unless juices are being saved. Liquids may be collected in a solid 12 inch by 20
inch pan placed under a perforated pan. Perforated pans are used for frankfurters, wieners and similar items when juices
do not need to be preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals. Vegetables and
fruits are cooked in solid pans to preserve their own juices. Meats and poultry are cooked in solid pans to preserve their
own juices or to retain broth. Canned foods may be heated in their opened cans (cans placed in 12 inch by 20 inch solid
pans) or the contents may be poured into solid pans.
Acceptable Pan Sizes
The steamer accommodates combinations of 12” x 20” pans, solid or perforated.
Model
Number of Pans Accommodated
Depth of Pan
1"
2.5”
4”
6”
SXN-4M
8
4
2
2
Draining the Generator
Open the manual valve to drain after each day’s use to flush out minerals and minimize scale build-up in the generator.
