10
MAINTENANCE
Cleaning Guidelines
Daily Cleaning
Once the power is off and the reservoir has been drained,
a simple cleaning process should be followed:
WARNING
The cooking chamber is designed to retain
heat. It may still be hot to the touch when
cleaning. Wear protective gloves, or wait for
the surface to cool before cleaning. Do not
add cold water to a hot, empty cooking cham-
ber until it has cooled down, or damage may
result.
1.
Lift the pan racks up and off mounting screws, and
remove from the steamer for cleaning.
2. Lift reservoir cover out of cooking chamber compart-
ment, clean cover.
3.
Remove the drain/overflow standpipe, clean, making
sure overflow holes are clear and open.
4. Using a soft sponge, clean the non-stick coating on
the interior of the cooking chamber.
5. Clean the door gasket with gentle soap and water
and allow to air dry.
NOTICE:
Only use mild soap, white vinegar, and
water to clean your steamer. Do not use abrasive
utensils, caustic cleaners, or products containing
chlorine, lye, or phosphorus (such as Lime-A-Way).
After cleaning, rinse thoroughly by wiping with a wet
cloth dampened with fresh water. Never spray water
on your steamer.
FAILURE TO FOLLOW PROPER INSTRUCTIONS
MAY CAUSE AN UNSAFE CONDITION AND/OR
DAMAGE YOUR STEAMER, AND WILL VOID
YOUR WARRANTY.
6. Rinse the cooking chamber and door area with clean
water. Rinse the cavity.
7. Wipe with clean towel or soft sponge.
8. To remove the white mineral deposits at and below
the water line, spray white vinegar directly on the
mineral build-up using a spray bottle. For heavy min-
eral deposits, replace drain/overflow standpipe, pour
two cups of white vinegar in the water reservoir and
turn on steamer to add enough water to cover the
white minerals, let soak for half an hour or overnight.
Loosen mineral deposits with a nylon bristled brush.
Drain, wipe and rinse. Use water and white vinegar to
clean reservoir.
9. Make sure two stainless probes on lower backside of
cooking chamber interior are clean.
10. Wipe out the condensate trough located under the
door. Remove food particles. Make sure the drain is
kept clear.
NOTE: It is always advisable to leave the steamer
door open when the unit is shut down for the
evening. This will extend the life of your gas-
ket.
NOTE: It is normal for the white lime to collect at the
water line and in the reservoir area. Liming
is easily removed with daily cleaning – white
vinegar is very effective and will not damage
the cooking chamber. Use only white vinegar
and water to clean reservoir on a daily basis.
11.
Replace the drain/overflow standpipe and the reser
-
voir cover. The reservoir cover and the drain/overflow
standpipe must be replaced or the steamer will not
function properly.
Your steamer is now ready for another day’s work!
Weekly Cleaning
In addition to the daily cleaning it is necessary to clean
the air intakes on a weekly basis. Air intakes provide nec-
essary cooling air to the internal components. They are
generally located on the rear and sides of the equipment.
