11
water level sensing probe still needs to be cleaned, both lights will remain on until the
probe is cleaned.
4) Clean probe light:
If the
CLEAN PROBE
light (red) is illuminated, the water level
sensing probe is unable to sense water. The probe is on the lower left side of the cooking
chamber. Lower the water level until the probe is above water and clean the metal portion
of the probe with a sponge or cloth. When the probe is clean and water is added, the
CLEAN PROBE
light will go out.
5) Condensate trough:
The trough under the door catches water dripping from the door
and can be easily removed for emptying.
6) Power on / heat up:
Turn the cooking mode selector switch to the desired setting,
1
,
2
or
3
. The steamer will begin warming up. The Amber colored
HEAT
light will turn on and
remain on until the pre-heating is completed. Throughout the cooking process the
HEAT
light will come on periodically whenever the heaters are on.
7) Door operation:
The door must be closed at all times while cooking. If the door is
opened during cooking, the heaters will shut down and the amber
HEAT
light will go off
until the door is closed. You may open the door at any time to check the progress of
cooking, stir product and add or remove cooking pans. If the door handle is loose the
door is not firmly shut; re-shut the door by slamming firmly.
8) Pan combinations:
Pan Size
Quantity per 4-pan steamer
Quantity per 6-pan steamer
12 x 20 x 1 ¼
8
12
12 x 20 x 2 ½
4
6
12 x 20 x 4
2
4
The Capella steamer accommodates 4” and 6” deep pans. However, for best steam
cooking performance 1 ¼” or 2 ½” deep pans work best. Other combinations of these pan
sizes will fit in your steamer. The steamer will accommodate gastronorm pans.
9) Cooking:
When ready to cook turn the cooking mode selector dial to the desired setting:
Setting
Temperature
Use for
1
180°
Green vegetables, delicate egg dishes, and seafood for
higher yield. Cook times will be slower than steaming.
2
212°
Steam cooking
3
steam plus
radiant heat
Heavy dense foods like meat or potatoes, retherm frozen
foods.
10) Shut down and draining of steamer.
a) Shut down:
To shut down the steamer at the end of the day just turn the cooking
mode selector dial to
(OFF).
b) Water reservoir draining:
To drain the cooking chamber, first place the open end of
the hose into a water receptacle (bucket, floor sink or floor drain) prior to attaching
the hose to the steamer. Screw the hose to the brass fitting. Turn valve handle
counter-clockwise to open drain. Once the water stops draining, turn valve handle
clockwise to close drain and unscrew the drain hose from the steamer. Store the
hose in a convenient location for daily use.
CAUTION:
Do not add water to a hot, dry cooking chamber. Damage to the cooking chamber
may result. If the cooking chamber has run dry, let it cool before refilling.
CAUTION:
If the door is open, nothing will happen. Close the door and the steamer will turn on
and begin warming up.
NOTE:
If starchy food products (potatoes, pasta) cause water to get frothy add 2 tablespoons of
cooking oil to the water to control foaming.