Sub-Zero Steamer Module manual Quick Reference G U I D E, Food Temp Time Comments

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W O L F STEAMER MODULE U S E & C A R E

QUICK REFERENCE G U I D E

Food

Temp

Time

Comments

 

Couscous

HIGH

4–5 min

Use solid insert pan.

 

 

 

Use equal amounts

 

 

 

couscous and water.

 

 

 

 

 

Eggs

HIGH

5–7 min

Break each egg into

 

 

 

greased custard cup.

 

 

 

Place cups in perforated

 

 

 

insert pan after preheat-

 

 

 

ing water. Cover with lid

 

 

 

and steam until egg

 

 

 

white is firm.

 

 

 

 

 

Rice, long

HIGH

20–30 min

Use solid insert pan.

grain or brown

 

Use 25 percent less

 

 

 

water than rice.

 

 

 

 

 

Pasta

HIGH

Follow

Use perforated insert pan.

 

 

Package

Refer to Steaming Tips on

 

 

Directions

page 13.

 

 

 

 

 

Bread

160˚F (70˚C)

5–60 min

Use perforated insert pan.

 

 

 

Serve bread immediately

 

 

 

after steaming.

 

 

 

 

 

Chocolate

140˚F (60˚C)

6–15 min

Use solid insert pan and

 

 

 

preheat. Break into small

 

 

 

pieces and stir often until

 

 

 

just melted.

 

 

 

 

 

STEAMING O P E R AT I O N

1)Fill the steamer basin with water or soup stock until level with the minimum water level line.

2)Cover the steamer basin with the glass lid to speed the heating process.

3)Touch OFF ON to turn the unit on.

4)Touch HIGH to set the temperature and preheat.

5)When preheating, the actual temperature and set point will toggle back and forth. Once the set point is reached, the steamer will beep once, the display will show the set point temperature, and preheat will disap- pear from the temperature display.

6)Once preheat is finished, add food to the perforated insert pan and place the pan in the steamer basin. Cover with the glass lid and steam to desired doneness. Refer to the chart on page 13 to estimate steam cooking times.

7)Remove the insert pan from the steamer basin using dry pot holders.

8)Touch OFF ON to turn the unit off.

When placing an insert pan into the steamer basin after steaming has begun, use dry pot holders to protect hands from steam burns.

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Contents USE & Care Information N T E N T S T RO D U C I N G T H E Wolf Steamer Module Thank YOUN TA C T F O R M AT I O N F E T Y I N S T R U C T I O N S a N D P R E C a U T I O N S AT N OT to D O L F Steamer Module F E AT U R E S Steamer Module F E AT U R E SL F WA R R a N T Y L F Steamer Module U S E & C a R E Steamer M O D U L E Ventilation O P T I O N SE a M E R M O D U L E a S S E M B LY Cooktop Island Hood 42 1067 widthLock mode key F O R E U S I N G F O R T H E F I R S T T I M EModes O F O P E R AT I O N C K M O D E Heat Setting G U I D E T T I N G C O N T RO L SAutomatic Drain O P E R AT I O N Timer O P E R AT I O N WAT E R L O W I N S T E a M E R B a S I N WAT E R I N S T E a M E R B a S I NP E O F Water Drain S T R a I N E RQuick Reference G U I D E Food Temp Time CommentsSteaming O P E R AT I O N Steaming T I P S Steaming G U I D EFood Amount Time Defrost O P E R AT I O N Slow Cooking O P E R AT I O N F RO S T I N G T I P SProofing O P E R AT I O N Warming O P E R AT I O N Sabbath M O D EDomed Glass Lid Steamer ModuleFrame Steamer BasinL F Steamer Module R E C I P E S Pork Vegetable B U N SBuns FillingSteamed Broccoli a N D D I P IngredientsO W- C O O K E D Herbed POT Roast RO M AT I C Poached Fish RO M AT I C Room FreshenerFresh herbs Citrus slices Bay leaves L F Steamer Module R E C I P E S E a M E D Custard A S S I C Chocolate TrufflesTroubleshooting G U I D E Temperature displayRO B L E M RO B a B L E C a U S E R R E C T I O N Nothing worksL F S E RV I C E I N F O R M AT I O N F O R E C a L L I N G F O R S E RV I C ERO D U C T R E G I S T R AT I O N Full TWO Year Warranty 7 5 6 0 0
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