(8)Carefully open the cooking compartment door, and remove the pans from the slide racks.

•If the steamer will be used again in a few minutes shut the door to maintain the cooking compartment temperature.

•If another use is not planned for more than half an hour, leave the cooking compartment door slightly open to reduce internal pressure while the steam condenses and the compartment cools.

•If the steamer is not being used again during this shift, perform the Power OFF and Shut Down and Cleaning Procedures.

B.OPERATING AND COOKING PROCEDURE – MANUAL MODE

Manual mode allows the operator to personally control the cooking functions. The operator starts and stops the steaming operations, and sets the cooking time including time for steam generator, compartment and food heat-up time. Use the manual-cooking mode for:

•A continuous supply of steam.

•Cooking times longer than the timer can measure.

•Maintaining the compartment temperature between cooking batches.

(1) Using the Timer in Manual Mode

The timer may be used when the steamer is operating in the manual mode, but it will not start or stop the steaming cycle.

(2)Manual Cooking Procedure

Follow this procedure when cooking with the steamer in manual mode.

1.Refer to INSPECT THE COOKING COMPARTMENT in Section 3, Part D. Inspect and clean the drain and cooking compartment as required.

2.In manual mode, the operator can bring the compartment to cooking temperature by either preheating or increasing the cooking time. If the operator chooses to preheat the cooking compartment manually, refer to Section 3, Part E, PREHEATING THE STEAMER.

3.Slide the pans of food into the slide racks inside the steamer. Do not place pans or anything else on the bottom of the compartment.

CAUTION

Some foods drip juices. Use a solid catch pan under perforated pans when steaming food that will drip juices. Failure to use a catch pan can cause a clogged drain.

•For best cooking results, use shallow, 2-1/2 inch deep, perforated pans without covers. These give the best heat transfer and shortest cooking time.

4.Close the steamer door. Select the manual mode by pressing the MANUAL (bottom) end of the TIMED/MANUAL rocker switch. The steaming cycle starts as soon as the switch is pressed. Shortly, steam fills the cooking compartment.

5.If the timer is used to monitor cooking.

a)Set and if necessary start the timer. (Remember that if a KEYPAD timer is used in this way it will only count down time when the steamer is at cooking temperature.)

b)When the timer reaches zero, the buzzer will sound, and cooking is done. Remember, in manual mode, the timer does not stop the steaming functions.

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Cleveland Range 21CET16, 24CEA10, 21CET8 manual Operating and Cooking Procedure Manual Mode, Using the Timer in Manual Mode
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21CET16, 21CET8, 24CEA10 specifications

Cleveland Range has built a reputation for innovation and quality in the foodservice industry, particularly known for its combination ovens, braising pans, and steamers. Among their impressive lineup are models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10, each designed to enhance kitchen efficiency and ease of use while preparing a wide variety of dishes.

The 24CEA10 is an advanced combi oven which excels in producing consistent, high-quality results. This model features advanced convection technology, allowing for even heat distribution throughout the cooking chamber. It also comes equipped with programmable cooking modes, optimizing the cooking process for various foods, from baked goods to large cuts of meat. The unit's user-friendly interface simplifies navigation through different settings, while the built-in monitoring systems provide real-time feedback on cooking progress.

Next is the 21CET8, a compact and versatile electric steam generator ideal for smaller kitchens. This model stands out for its energy efficiency and low water consumption, which not only reduces operational costs but also supports sustainability initiatives. The 21CET8 utilizes a sophisticated control system that allows chefs to precisely adjust temperature and steam settings, ensuring optimal cooking conditions for everything from delicate vegetables to robust seafood dishes.

The 21CET16 offers larger capacity while maintaining the same level of efficiency as its smaller counterpart. This model is designed for high-volume cooking operations and ensures that chefs can prepare large batches of food without sacrificing quality. It features dual steam generation capabilities, allowing for rapid heating and cooking, which is crucial during peak hours.

A new addition to the lineup is the 21CGA5, a gas model that emphasizes performance and durability. With its stainless steel construction, this unit is built to withstand the rigors of a busy kitchen. The 21CGA5 incorporates precise temperature controls and rapid heat recovery, making it ideal for restaurants and catering operations that demand consistent results under pressure.

Finally, the 24CGA10 combines the benefits of gas cooking with advanced technology. This model features a high-efficiency burner system and robust insulation, which work together to provide faster cooking times and reduced energy consumption. The 24CGA10 also includes a self-cleaning feature, enhancing maintenance ease and allowing operators to focus on food preparation rather than equipment upkeep.

In summary, the Cleveland Range models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10 represent a powerful collection of cooking equipment designed to improve efficiency, support various cooking methods, and deliver exceptional results, proving invaluable in any foodservice operation.
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