INSTALLATION & OPERATION MANUAL 10325 REV 1 (11/21)
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11
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G
as
F
ired
S
team
T
ilting
K
ettles
O
PERATION
D
aily
O
peration
Daily operation should consist of turning on the main power switch and setting the thermostat for the desired temperature.
It is recommended the kettle be preheated prior to use. Milk or egg based products should be placed in the kettle before
heating, however, to prevent sticking. The kettle is preheated when the cooking light goes off the first time.
At the end of each day, or if the kettle will not be used for some time, shut the unit down by turning the main power switch
to OFF.
Clean as required or on a daily basis. See “Cleaning” section under MAINTENANCE.
Turning on the main power switch initiates a pilot lighting sequence. The spark igniter will begin sparking. The spark igniter
will spark until the pilot is ignited. After ninety seconds lockout will occur. Lockout shuts down all pilot (and main burner)
gas flow although the spark igniter will continue to spark. The power switch must be turned off and back on to restart the
pilot lighting sequence once lockout has occurred.
If the pilot blows out during operation, the unit will go through the same sequence to re-ignite itself.
Once the pilot is ignited, main burner gas will flow when the thermostat is turned on.
E
nd
U
se
T
ips
For easier cleaning add cold water to the kettle immediately after removing contents.
When preparing foods containing vinegar or tomatoes, or those which have a high salt content, clean the kettle
immediately after using to prevent pitting.
Do not use salt to clean the kettle. This will scratch the surface.
If using saltwater to cook shellfish, be sure to rinse and wash the kettle thoroughly.
Bring milk and egg products slowly up to temperature in a cold kettle to prevent product adhering to the sides.
When planning actual cooking capacity, allow room at top for stirring without spilling.
When preparing puddings from a mix, place the powder in a cold kettle, add a small amount of the liquid, and stir to form a
thin paste. Turn on the kettle and add the remainder of the liquid. Continue as per recipe instructions.
When browning meat bring the kettle up to temperature before adding. This seals in the juices in the meat.
VENT SYSTEM: At least twice a year the unit venting system should be examined and cleaned.
G
as
S
aving
T
ips
Use these reminders to help develop energy-saving procedures and habits. Using less natural or propane gas saves
energy as well as money.
1. Turn off when not in use.
2. Limit preheat times.
3. Use lid when possible.
4. Maintain equipment.
