7
OPERATION
Operating Information
Electrical Connection:
Make sure unit is plugged into a
proper receptacle or wired properly and the breaker for
the circuit is on.
Water Connection:
Make sure the steamer is properly
connected to a water source. Do not connect the unit to
de-ionized water; the water probes will not sense the wa
-
ter level. Make sure the water lines are open.
Install drain/overflow standpipe and reservoir cover:
Make sure drain/overflow standpipe is fitted into cooking
compartment bottom drain opening and reservoir cover
drain is fitted into side drain hole. Lip at front of reservoir
cover fits over base of door opening.
Automatic waterfill:
Water will be added to the steam-
er as needed periodically and it should not run dry until
turned off and manually drained.
Clean probe indicator:
If the CLEAN PROBE indicator
comes on and stays on the system has detected a fault
and will shut down the heaters until the fault has been
cleared. Most commonly, this requires cleaning the water
sensor probes.
CAUTION
Do not manually refill hot, dry reservoir with
cold water. Damage to the interior may result
if cold water is added to a hot, dry reservoir.
Condensate trough:
The trough under the door catches
water dripping from the door and exits the steamer at the
rear.
Power on / heat up:
Make sure the door is closed then
turn the cooking mode selector switch to the desired set-
ting,
1, 2 or 3
. The steamer will begin warming up. The
Amber colored
HEAT
light will turn on and remain on un-
til the pre-heating is completed. Throughout the cooking
process the
HEAT
light will come on periodically when-
ever the heaters are on.
CAUTION
If the door is open, nothing will happen. Close
the door and the steamer will turn on and be-
gin warming up
Door operation:
The door must be closed at all times
while cooking. If the door is opened during cooking, the
heaters will shut down and the Amber
HEAT
light will go
off until the door is closed. You may open the door at any
time to check the progress of cooking, stir product and
add or remove cooking pans. If the door handle is loose
the door is not firmly shut; re-shut the door by slamming
firmly.
Pan combinations:
The Altair II steamer accommodates
4” and 6” deep pans. However, for best steam cooking
performance 1 ¼” or 2 ½” deep pans work best. Other
combinations of these pan sizes will fit in your steamer.
The steamer will accommodate gastronorm pans.
Pan Size
Quantity per
4-pan steamer
Quantity per
6-pan steamer
12 x 20 x 1¼
8
12
12 x 20 x 2½
4
6
12 x 20 x 4
2
4
Cooking:
When ready to cook turn the cooking mode se-
lector dial to the desired setting.
NOTE: If starchy food products (potatoes, pasta) cause
water to get frothy add 2 tablespoons of cooking
oil to the water to control foaming.
Setting Temperature
e
Use for
1
180°
Green vegetables, delicate
egg dishes, and seafood for
higher yield. Cook times will
be slower than steaming.
2
212°
Steam cooking
3
steam plus
radiant heat
Heavy dense foods like
meat or potatoes, retherm
frozen foods.
Shut down, draining and cleaning of steamer.
1.
Shut down:
To shut down the steamer at the end of
the day just turn the cooking mode selector dial to Φ
(OFF).
2.
Water reservoir draining:
To drain, turn the drain
valve handle 90 degrees.
WARNING
The reservoir water may still be hot. It is
advisable to let the water cool down prior to
cleaning.
NOTE: Opening the steamer door will speed the cooling
process. It is also advisable to leave the steamer
door open when not in use. This will lengthen the
life of the door gasket.
