Southbend R18A-4 User Manual

Page 16

INSTALLATION AND OPERATION MANUAL,

ELECTRIC COUNTER CONVECTION STEAMER, MODEL R18A-4

MANUAL 1195734 REV0 (11/22/2011) 16 HEAVY DUTY STEAM

5.0 CLEANING

(Continued)

7. Keep cooking compartment drain working freely. After cooking grease producing foods,

operate steam with compartment empty for 30 minutes at end of the day, or pour ½ gallon

of warm soapy water down the drain, followed by ½ gallon of warm clear water.

8. Leave door slightly open when steamer is not in use.

Weekly, or more often if necessary

Clean exterior with a damp cloth and polish with a soft dry cloth. Use a non-abrasive cleaner to

remove discolourations.

CAUTION: An obstructed drain can cause personal injury or
property damage.

COOKING GUIDELINES

The steamer steam cooks vegetables, frankfurters, eggs in their shells, and certain other meats

or food items at atmospheric pressure.

These cooking guidelines are suggestions only. You should experiment with your food

products to determine the cooking times that will give you the best results. Variables which

affect cooking time include size, weight, thickness of foods, temperature, density, previous

condition of the foods (fresh, pre-blanched or frozen) and degree of doneness desired.

PRODUCT

TIME (Minutes)

WEIGHT PER PAN

COOK IN SOLID PANS

Eggs, Scrambled

10 - 12

8 Dozen

Rice, Long Grain

(Cover with 4 cups water per pound.)

2 lb.

Pasta (Place perforated pan inside solid pan,

cover pasta with cold water.)

Spaghetti, Regular/Vermicelli

Macaroni, Shells/Elbows

Noodles, ½" Wide

Lasagna Noodles

12 - 15

15 - 18

12 - 15

15 - 18

Frozen Casseroles, Lasagna

Full Pan