ROBAND BM14, Operating Instructions Manual

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OPERATION
The Bain Marie tank element is controlled by an energy regulator, located on the
control panel. The thermometer on the control panel has been designed to function
as a guide for operation only. It reflects the temperature beneath the pans. The
thermometer does
not directly reflect the temperature of the food in the pans.
The Bain Marie can be operated either wet or dry.
DRY OPERATION
Place all the pans in the Bain Marie. Set the energy regulator to the desired position
and allow the Bain Marie to pre-heat for approximately 15 minutes before placing any
food in the pans. An operating position of around 2 to 2½ should suffice, but
experience will dictate the best position for the particular food being displayed.
Please note: Care should be taken while operating dry not to leave the energy
regulator on HIGH for extended periods. The build up of excessive heat may damage
the thermometer.
WET OPERATION
For wet operation, the most important factor is the volume of water placed in the tank.
The tank should be filled with fresh clean water to a level where it just touches the
bottom of the element. The water level should
not be so high as to touch the
undersides of the pan. If the water level is too high, performance will be
compromised.
Once the water has been placed in the tank, place all the pans in the Bain Marie.
Turn the energy regulator to
high and pre-heat the Bain Marie, bringing the water up
to a temperature of approximately 65-70°C. As a guide this will take approximately
20 to 30 minutes. When the water has reached this temperature, the food may be
placed in the pans and the energy regulator can be returned to a lower, operating
value. As for dry operation, around 2 to 2½ should suffice, but experience will dictate
the best position for the particular food being displayed.