SECTION 2 - LIGHTING and OPERATIONS
Burner Control -
There are four set operating positions as illustrated:
.
Figure 2
Because of in-built safety stop, it is necessary to push knob in before trying to turn it from OFF to IGNITION and
from IGNITION to OFF.
Between full on and low rate, burner can be regulated as required. Settings will be determined by experience.
Lighting The Burner -
CHECK WATER STOPCOCK IS TURNED ON AND THAT CHAMBER CONTAINS
WATER.
Burner control knob must be pressed in slightly to turn it. Refer to Figure 2 for control settings.
To Light Pilot
1. Open base cabinet door.
2. Press knob in and turn to ignition symbol.
3. Press and hold knob fully in.
4. Press igniter button and check that spark has lit pilot. An inspection window is provided in inner front panel. If
pilot does not light, release igniter knob and press in again.
5. With pilot lit, continue to hold knob in for a further 20 seconds, then release.
If pilot goes out, repeat 3, 4 and 5.
To Light Main Burner
6. With pilot lit, turn burner control to full flame position. Check burner lights from pilot.
7. Close base cabinet door.
Note:
-
Never leave products that are being used unsupervised and always turn products off at the end of service.
SECTION 3 - COOKING HINTS
Heating Up
With burner lit, close cabinet door. Allow oven to heat up at full flame setting for 20 to 30 minutes until steam emits
rapidly from top vent. The oven is now ready for use and burner control should be turned back to low flame position
until food is ready to be loaded.
Cooking
a) Load as required. It is preferable to spread this over several shelves rather than just one.
b) Close oven chamber door. Turn burner control to full flame setting.
c) When steam is again emitting rapidly at vent, turn burner control down to maintain cooking without undue
waste of steam.
Food Loading
45kg (maximum) of
potatoes can be cooked, spread evenly over six containers.
20kg (maximum) of steamed
pudding can be cooked in individual moulds, spread evenly across six containers.
