Middleby CROWN GSX-10HE, Installation & Operation Manual

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INSTALLATION & OPERATION MANUAL 10124 REV 0 (03/21) PAGE
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OF 20
G as F ired S teamers
S hutdown
STAND BY
a. Set timer to “OFF” position and leave door slightly open.
C omplete S hutdown
a. Set timer to “OFF” and turn power switch “OFF”. Steam generator will drain automatically.
b. Turn water supply “OFF”.
c. Close manual gas shut off valve.
d. Disconnect power supply.
S team C ooking
Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should be carefully time
controlled. Keep holding time of hot food 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 pre-cooked 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 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.
P reparation
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 can be collected in a solid 12” x 20” 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 in their own juices. Meats and poultry are cooked in solid pans to preserve their own juices or to
retain broth. Canned foods can be heated in their opened cans (cans placed in 12” x 20” solid pans) or the contents may
be poured into solid pans.
P ans
The steamer compartment is designed to accept combinations of 12 inches x 20 inches pans (either solid or perforated).
Each compartment will accommodate ten 1”, five 2-1/2”, three 4” or two 6” pans.
O peration