OPERATING INSTRUCTIONS
Cooker/Warmers
1) Fill bottom of well with 1/2˝ to 3/4˝ hot water and cover top opening.
2) Set dial to highest position for 15 minutes with well covered to preheat unit. Note: the indicator light is the set point for the control
knob.
3) Adjust to desired setting for proper food temperature. This will vary with the type of food, type of pans and individual serving
temperature.
4) To increase temperature, turn knob toward highest setting. To decrease, turn knob toward lowest setting. In some cases, it will be
necessary to position knob between the lowest setting and off to achieve a lower temperature.
5) Change water, clean liner and wipe dry after every 24 hours of operation. Water may have to be added to pan during operation
depending on operating time and temperature setting.
6) Food pans should be covered to maintain temperature when food is not being served and to prevent food from drying out.
CAUTION:
(1) Do not immerse in water.
(2) All repairs should be done by an authorized service agency.
(3) Unit should be turned off when not in use. It is recommended that unit be disconnected from power supply by
removing plug from receptacle or shutting off power disconnect switch.
(4) Unit should be operated with feet provided to prevent overheating and damage to countertop or cord. Check
feet every 30 days to assure they are tight.
(5) Check cord and plug appearance for damage, cracking or deterioration. If visible, have both replaced by an
authorized service agency.
WET OPERATION WITH COVER
Follow numbers 2,3, 4, and 6 of “Wet Operation with Cover” as listed above.
The above instructions are starting suggestions only and may be changed to suit your individual needs. With so many different
applications for this item, it is impossible to have standard settings to suit all.
NOTE: If unit is used dry, the bottom of well will take on a brown colored appearance where heater is located.
The discoloration will not come off with normal cleaning procedures, but in no way will it affect the operation of the unit.
DRY OPERATION WITH COVER
3
This equipment is designed and sold for commercial use only by personnel trained and experienced in its
operation. This equipment is not sold for consumer use in and around the home, nor for use directly by the
general public in foodservice locations.
