Sub-Zero Steamer Module - Manual (Page 12)

12
W O L F S T E A M E R M O D U L E U S E & C A R E
Q U I C K R E F E R E N C E G U I D E
Food Temp Time Comments
Couscous HIGH 4–5 min
Eggs HIGH 5–7 min
Rice, long HIGH 20–30 min
grain or brown
Pasta HIGH Follow
Package
Directions
Bread 160˚F (70˚C) 5–60 min
Chocolate 140˚F (60˚C) 6–15 min
Use solid insert pan.
Use equal amounts
couscous and water.
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.
Use solid insert pan.
Use 25 percent less
water than rice.
Use perforated insert pan.
Serve bread immediately
after steaming.
Use solid insert pan and
preheat. Break into small
pieces and stir often until
just melted.
S T E A M I N G O P E R A T 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.
Use perforated insert pan.
Refer to Steaming Tips on
page 13.