WATER CONDITION
For best results, Hobart recommends that the water supply meet the following specifications:
•Hardness of two grains or 35 ppm.
•Total dissolved solids (TDS) — 60 ppm.
•Ph factor of 7.0 to 7.5.
These specifications can easily be obtained with the use of a properly maintained water softener.
VENT HOOD
Some local codes may require the steamer to be located under an exhaust hood. Information on the construction and installation of ventilating hoods may be obtained from the Standard for Vapor Removal for Cooking Equipment, NFPA No. 96 (latest edition).
BEFORE FIRST USE
Thoroughly clean the steamer before using for the first time. See CLEANING on page 10.
TESTING PROCEDURE
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR.
Once the steamer is at its final location, thoroughly test the steamer before operation.
1.Make sure the door opens and closes properly.
2.Close the drain valve on the bottom of the steamer. Open the door and pour water into the cooking compartment up to the water level mark (the water level mark is visible on the back wall of the steamer).
3.Select CONTINUOUS on the COOKING MODE switch.
4.Close the steamer door; the heater light should come on. Open the door; the heater light should go off.
5.Close the compartment door and wait approximately 10 minutes. When the heater light goes off, the steamer is ready.
6.Select TIMED on the cooking mode switch.
7.Set the timer for 5 minutes.
8.When the timer returns to 0, an audible alarm should sound signaling the end of the cooking cycle. To silence the audible alarm, turn the dial timer to OFF.
9.To turn the steamer off:
a.Select the OFF mode on the cooking mode switch.
b.Allow the steamer to cool.
c.Open the drain valve and drain the water from the steamer.
d.Open the compartment door to allow the inside to dry out.
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