Carter-Hoffmann HL10-10-RW - Manual (Page 13)

13
DRAWER WARMER—NORMAL OPERATION
CAUTION:
HOT SURFACE
Exposed surfaces can be
hot to the touch and may
cause burns
Avoid touching the cabinet
when loading or removing
product.
OPERATION
1. Determine the type of food to be warmed.
2. Refer to the chart below to determine the type of heat required.
3. Set the air vent control for the type of heat, and rotate the ther-
mostat knob to the desired temperature setting.
4. Allow warmer to pre-heat for approximately 30 minutes before
use.
DO’s and DON’TS
DO Always use a drawer pan
DO NOT Place food directly into the warmer cavity
DO Check water level frequently in moist-operation
warmer use
DO Use a Humitrol Rack or insets to hold food for moist
operation
DO Use warm water when adding water to the pan
during moist operation
DO NOT Put ice into a warmer pan. Ice in the pan will cause
condensation on the inside of the warmer cavity
NOTE: The chart below is intended as a guide only. Your own experience with this appliance, type
of foods and method of operation will enable you to determine the temperature controls and air vent
settings best suited to your operation.
CAUTION:
ELECTRICAL SHOCK
HAZARD
DO NOT splash or pour
water onto control panel or
wiring.
PRODUCT
TYPE RECOMMENDED
STORAGE TEMP. TYPE OF HEAT CONTROL
SETTING AIR VENT
SETTING
Hard Rolls 160 ° - 185°F Dry 7-8 Full Open
Soft Rolls 150 ° - 175°F Moist 6-7 Open - 1/2
Vegetables 175 ° - 185°F Moist 7-8 Open - 1/2
Meats 165 ° - 185°F Dry 6-8 Full Open
Fish 165 ° - 185°F Moist 6-8 Closed
Casseroles 150 ° - 175°F Dry 6-8 Full Open
Pies, Desserts 160 ° - 185°F Dry 6-7 Full Open
Taco Shells 150 ° - 170°F Dry (do not put water in pan) 4-6 Full Open
Corn Chips 150 ° - 170°F Dry (do not put water in pan) 4-6 Full Open
OPERATING CHART FOR DRAWER WARMERS