Sub-Zero Steamer Module manual Proofing O P E R AT I O N Warming O P E R AT I O N, Sabbath M O D E

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

PROOFING O P E R AT I O N

WARMING O P E R AT I O N

1)Fill the steamer basin with water 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)Set temperature at 140˚F (60˚C) 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, place the bread dough in bowl, greasing the top. It is not necessary to cover the bowl. Place the bowl in the perforated insert pan and place the pan in the steamer basin.

7)Cover with the glass lid. Proof bread dough until it is doubled in bulk (approximately 1/2–1 hour).

8)Repeat rising procedure a second time in the pans in which the dough will be baked.

Dimensions in parentheses are in millimeters unless otherwise specified.

1)Fill the steamer basin with water 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)Set temperature at 160˚F (70˚C) to 165˚F (75˚C) 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 solid insert pan and place the pan in the steamer basin.

7)Cover with the glass lid and keep food in the steamer module until ready to serve. This will keep food at above 140˚F (60˚C) for long periods of time.

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

9)Touch OFF ON to turn the unit off.

SABBATH M O D E

Prepare the food and place in the solid insert pan. Food may be heated first to 140˚F (60˚C) or left at room temperature.

Follow the Slow Cooking Operation steps on page 14. The steamer module will remain on until the steamer basin runs dry and the unit is automatically turned off without adjusting the controls.

Do not use higher temperature settings. The water will evaporate, causing a boil dry condition in the unit.

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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 Cooktop Island Hood 42 1067 width L F Steamer Module U S E & C a R ESteamer M O D U L E Ventilation O P T I O N S E a M E R M O D U L E a S S E M B LYC K M O D E Lock mode keyF O R E U S I N G F O R T H E F I R S T T I M E Modes O F O P E R AT I O NT T I N G C O N T RO L S Heat Setting G U I D EAutomatic Drain O P E R AT I O N Timer O P E R AT I O N Drain S T R a I N E R WAT E R L O W I N S T E a M E R B a S I NWAT E R I N S T E a M E R B a S I N P E O F WaterQuick 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 F RO S T I N G T I P S Defrost O P E R AT I O N Slow Cooking O P E R AT I O NSabbath M O D E Proofing O P E R AT I O N Warming O P E R AT I O NSteamer Basin Domed Glass LidSteamer Module FrameFilling L F Steamer Module R E C I P E SPork Vegetable B U N S BunsSteamed 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 A S S I C Chocolate Truffles L F Steamer Module R E C I P E S E a M E D CustardNothing works Troubleshooting G U I D ETemperature display RO B L E M RO B a B L E C a U S E R R E C T I O NL 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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