Market Forge Industries STEAM-IT ST-E Installation Operation & Maintenance Download Page 12

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OPERATION

Suggested Cook Times

ITEM

APPROX. WT.

PER PAN

RECOMMENDED

PAN SIZE, 12” X 20”

PERFORATED

NUMBER

OF PANS

TIMER

SETTINGS IN

MINUTES

APPROX. NO.

COOKED 2 OZ.

(55G) SERVINGS

PER PAN*

MISCELLANEOUS

Eggs, out of shell

4 Dozen

2 1/2”

(65mm)

2-3

3-4

Rice, 1 gal. water (3.78

liters)

(1.8kg)

4”

(100mm)

17-20

21-25

3 oz.

(85g)

Portions

Spaghetti, 1.5-2 gal.

Water (5.7-7.6 liters)

(1.4kg)

4”

(100mm)

17-20

21-25

40-45

4 oz.

(110g)

Portions

Summary of Contents for STEAM-IT ST-E

Page 1: ...STEAM IT COUNTERTOP ELECTRIC PRESSURE COOKER INSTALLATION OPERATION MAINTENANCE Telephone 802 658 6600 Fax 802 864 0183 www marketforge com PN 14 0302 Rev C 11 17 2017 Market Forge MODEL ST E ...

Page 2: ...Your Service Agency s Address Model Serial number Oven installed by Installation checked by ...

Page 3: ... thoroughly before installing or servicing this equipment FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors or liq uids in the vicinity of this or any other appliance The information contained in this manual is important for the prop er installation use and mainte nance of this oven Adherence to these procedures and instruc tions will result in satisfactory baking results and ...

Page 4: ...h be located within sight of the sterilizer When separate 120 volt control circuit must be run this must also be part of the disconnect box assembly OUTSIDE VENTING Connect 1 2 13mm nominal tubing exhaust to out side vent connection located on the top of the control housing IMPORTANT Exhaust line must be vented to the outside to eliminate the exhausted steam and the accompanying noise from enterin...

Page 5: ...leg tops 4 cap brackets 8 lock washers 8 flat washers 8 round head screws 1 4 20 Assemble unit as follows NOTE For assembly to stand follow steps 1 through 9 For assembly on legs follow steps 4 through 9 1 Insert four legs in shelf from top down 1 2 Measure 12 from bottom of leg to top of shelf in all four positions 2 3 Tighten set screw securely once shelf is level 4 Screw four leg tops on four l...

Page 6: ...er quality must be within the following general guidelines TDS 40 125 ppm Chlorides 25 ppm Silica 13 ppm pH 7 0 8 5 Chloramine 0 2 ppm Chlorine 0 2 ppm Hardness 35 100 ppm The best defense against poor water quality is a water treatment system designed to meet your water quality conditions Appliance to be installed with backflow protection according to federal state or local codes DIMENSIONS ARE I...

Page 7: ...ght is on and off it signals that the heating elements are cycling on and off to maintain cooking pressure in the cooking chamber TIMER The timer located at the lower right front of the Steam It provides a means of manual control The Steam It put into an automatic cycle of cooking with the setting of the timer to any of its calibrated periods of cooking Its timing cycle however is automatically de...

Page 8: ... are fol lowed the cooking compartment thoroughly cleaned and drained each night and the door left open Also do not scour cylinder with abrasive cleanser WARNING DO NOT OPEN DRAIN VALVE WHILE UNIT IS OPERATING PREMATURE OPENING MAY RESULT IN SCALDING OF OPERATOR PREHEATING Before each initial operation of cooker and at any time when compartment is cold a 5 to 8 minute preheating period is required...

Page 9: ...ater cut off will shut down the unit With the replacement of water into cooking cylinder the unit will be operative again after the low water cut off reset button is pressed If unit does not start after press ing reset button more time will be needed before reset button starts unit Should a cooking cycle be interrupted by the low water cut off the food in the process of cooking will be affected Pr...

Page 10: ... 5 6 7 9 23 25 Cauliflower 5 2 3 kg 2 1 2 65mm 1 2 3 7 8 8 10 23 25 Corn 5 2 3 kg 2 1 2 65mm 1 2 3 5 6 7 8 23 25 Peas 5 2 3 kg 2 1 2 65mm 1 2 3 2 3 4 5 23 25 All portions are equivalent to approximately 1 2 cup cooked VEGETABLES FRESH Beans Wax Green 6 2 7 kg 2 1 2 65mm 1 2 3 4 6 7 8 30 35 Broccoli 1 2 3 4 Stalk 6 2 7 kg 2 1 2 65mm 1 2 3 4 5 5 6 25 30 Cabbage Cored 1 4 1 6 of head 5 2 3 kg 2 1 2 6...

Page 11: ...n Whole 4 100mm 1 2 3 35 40 45 50 25 30 Protein Fish Fillets 2 1 2 65mm 1 2 3 7 8 8 10 12 15 Protein Fowl Whole 4 100mm 1 2 3 40 45 45 60 20 25 Protein Frankforts 2 1 2 65mm 1 2 3 1 2 2 3 35 40 Protein Hamburgers 3 oz 85g 2 1 2 65mm 1 2 3 8 10 12 15 20 25 Protein Lobster 1 size 450g 2 1 2 65mm 1 2 3 3 6 5 8 10 1 150mm Meatballs 1 oz 28g 2 1 2 65mm 1 2 3 15 17 18 20 20 25 Protein Meatloaf 2 1 2 65m...

Page 12: ...MER SETTINGS IN MINUTES APPROX NO COOKED 2 OZ 55G SERVINGS PER PAN MISCELLANEOUS Eggs out of shell 4 Dozen 2 1 2 65mm 1 2 3 3 3 4 48 48 Rice 1 gal water 3 78 liters 4 1 8kg 4 100mm 1 2 17 20 21 25 60 3 oz 85g Portions Spaghetti 1 5 2 gal Water 5 7 7 6 liters 3 1 4kg 4 100mm 1 2 17 20 21 25 40 45 4 oz 110g Portions ...

Page 13: ... the portal are close and much confusion can result if not removed in the sequence described below 2 Raise the door to a fully open position and disengage the door spring from each of the door spring studs Do this by counter acting the force of the door lift spring with one hand while working the end of the door spring off the door assembly with the free hand Do this on both sides of the door asse...

Page 14: ...s quite noisy but subsides once steam pressure is built up and cooking takes place If steam trap does not close it should be replaced 8 Exhaust silencer C must be cleaned by rinsing in mild detergent and water or change whenever it be comes clogged Figure 11 9 The steam trap is shown in A and the safety valve is shown in B Inspection and maintenance proce dures are the same Figure 12 Your particul...

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