Market Forge 2-A-PLUSM36E42-48A User Manual
OWNER’S MANUAL
A-PLUS STEAM COOKER
Form Number: S-2330 REV: C 07/06
Printed in U.S.A. 35 Garvey Street l Everett l MA l 02149
Tel: (617) 387-4100 l Fax: (617) 387-4456 l Outside MA Fax: (800) 227-2659
E-Mail: CUSTSERV@mi.com l Website: www.mi.com
TABLE OF CONTENTS
OPERATING INSTRUCTIONS
The A-Plus Steam Cooker may be used for either:..? ....................................................... 1
Preheating Compartment .................................................................................................. 1
Fig. 1 Door Latches ...........................................................................................................
Convection Steam Cooking ...............................................................................................1
Pressure Cooking ...............................................................................................................
Cleaning ............................................................................................................................2
A-Plus Cooker Facts on Parade .........................................................................................3
Suggested Cooking Times .................................................................................................
TROUBLE-SHOOTING
Description .........................................................................................................................7
Basic Functioning ...............................................................................................................7
Service ................................................................................................................................
General ............................................................................................................................... 7
Electrical Fault Isolation .....................................................................................................7
Fig. 2 Wiring and Schematic Diagram ................................................................................8
General Touble-Shooting Guide .........................................................................................
Electrical Fault Isolation Guide (Upper Compartment) .......................................................
1
2
4
7
9
10
MAINTENANCE
General ..............................................................................................................................11
Preventive Maintenance ....................................................................................................
Drain Screen Cleaning and Removal ................................................................................
Safety Valve Check ............................................................................................................11
Inner Door Cleaning and Removal ....................................................................................11
Door Wheel Lubrication .....................................................................................................12
Steam Condenser Adjustment ...........................................................................................
ASSEMBLY
Door Assembly Instructions ................................................................................................12
ILLUSTRATED PARTS LIST
General ..............................................................................................................................
Ordering Information ..........................................................................................................13
Door Assembly ....................................................................................................................14
Control Panel ......................................................................................................................15
Right Side Control Area ......................................................................................................16
Boiler Base - Side View ......................................................................................................18
Right Rear View ..................................................................................................................18
Front Control Panel .............................................................................................................19
11
11
12
13
OPERATING INSTRUCTIONS
The A-PLUS STEAM COOKER may be used for either:
a.) A Steam Pressure Cooker in both compartments (As a Pressure Cooker, it will cook fresh and defrosted foods).
b.) A Convection Steam Cooker in the TOP compartment ONLY (As a Convection Cooker, it will defrost and cook
frozen vegetables or 3/4” thick meat and seafood in a minimal amount of time)
PREHEATING COMPARTMENT:
Before each initial operation of the cooker and at other times
when the cooking compartment is cold, a 5-minute
preheating cycle is required.
1. Check steam supply to insure pressure. a.) Direct
Steam - Turn on valve of external steam supply.
b.) All other Units - Follow steam generator operating
instructions inside cabinet base.
2. Close cooking compartment door to
engage both door latches. If door doesn’t
latch, turn door wheel counterclockwise
until both latches are engaged (see Fig. 1).
3. Seal cooking compartment by turning
door wheel clockwise until wheel is hand tight.
Fig. 1. Door Latches
CAUTION: DON’T WRENCH DOOR WHEEL TIGHT! Damage to door wheel and door gasket may result.
4. Ensure that automatic override switch is in AUTO (Down) position.
5. Set controls for cooking compartment to be preheated:
a.) Top Compartment:
1. Place mode selector switch in the PRESSURE Cooking (Up) position.
2. Set 60-Minute Timer (Top) to 5-Minute position. (Go beyond 15-Minutes and back to 5-
Minutes for accurate timing.)
3. Pull steam control lever out and down. (
unit is operating. If pressure drops below 3 PSI (
see Fig. 1) Indicator light will come on to show that the
0.2 kg/cm2), adjust timer settings.
b.) Bottom Compartment:
1. Set 60-Minute timer to 5-Minute position.
2. Pull steam control lever out and down. (
see Fig. 1) Indicator light will come on to show that the
unit is operating. If pressure drops below 3 PSI (0.2 kg/cm2), adjust timer settings.
6. At end of cooking cycle, steam control lever is released automatically, exhausting steam and condensation
from the compartment, and causing the buzzer to sound. Turn off buzzer by setting timer to OFF position.
7. Allow pressure to return to 0 PSI. Loosen door by turning wheel counterclockwise. Push primary door latch
from door lip. Allow remaining steam to dissipate from the partially open door. Then, after determining that
no water is owing out under the bottom of the door, lift the secondary door latch and open door fully.
NOTE: If automatic controls fail, place automatic override switch to MANUAL (Up) position and time manually.
CONVECTlON STEAM COOKING (Top Compartment Only):
Before loading the cooker, be sure compartment is hot If not hot, follow preheating instructions.
Slide pans of frozen food onto pan supports in top cooking compartment.
1.
1
OPERATING INSTRUCTIONS
Close cooking compartment door to engage both door latches If door does not latch, turn door wheel coun-
2.
terclockwise until both latches are engaged. (see Fig. 1)
Place cooking mode selector switch in PRESSURELESS COOKING (Down) position.
3.
Set 15-minute timer (Center) to required cooking time.
4.
5. Turn off buzzer which sounds to indicate cycle complete by setting timer dial to the OFF position.
6. Loosen door by turning wheel counterclockwise. Push primary door latch from door lip. Allow remaining
steam to dissipate from partially open door Then, after determining that no water is owing under bottom of
the door, lift the secondary door latch up and open the door fully.
7. Unload by sliding pans of food from pan supports.
PRESSURE COOKING (Both Compartments):
Before loading the cooker be sure compartment is hot If not hot, follow preheating instructions.
1. Slide pans of food into either cooking compartment
2. Close cooking compartment door to engage both door latches If door does not latch, turn door wheel counterclockwise until both latches are engaged. (see Fig. 1)
3. Ensure that automatic switch is in AUTO (Down) position.
4. Set controls for cooking compartment to be used
a.) Top Compartment:
1. Place mode selector switch in the PRESSURE COOKING (Up) position.
2. Set 60-minute timer (Top) to required cooking time.
3. Pull steam control lever out and down.
b.) Bottom Compartment:
1. Set 60-minute timer to required cooking time.
2. Pull steam control lever out and down.
5. At end of cooking cycle, steam control lever is released automatically exhausting steam and condensate
from the compartment by causing the buzzer to sound. Turn off buzzer by setting timer to the OFF position.
6. Allow pressure to return to 0 PSI. Loosen door by turning door wheel counterclockwise. Push primary door
latch from door lip. Allow remaining steam to dissipate from the partially open door. Then, after determining
that no water is owing out under the bottom of the door, lift the secondary door latch and open the door
fully.
7. Unload by sliding pans of food from pan supports or shelves.
NOTE: If automatic controls fail, place automatic override switch in MANUAL (Up) position and time manually.
CLEANING:
Consult steam generator instructions inside base for shut-down procedure. After each daily operating period,
the A-PLUS should be thoroughly cleaned with mild detergent, making sure compartment is left dry and door is
open.
2
OPERATING INSTRUCTIONS
A-PLUS COOKER FACTS ON PARADE
Frozen vegetables should be cooked 6 pans 12” x 20” x 2 1/2” in the PRESSURELESS COOKING MODE
1.
(perforated pans recommended).
Frozen entrees 6 pans 12” x 20” x 2 1/2” should be defrosted and heated in the PRESSURE COOKING
2.
MODE (perforated pans recommended).
Fresh foods 6 pans 12” x 20” x 2 1/2” should be cooked in the PRESSURE COOKING MODE.
3.
Pressureless Cooking should only be used for frozen vegetables or short term defrosting.
4.
All foods, except cakes and pastry, can be cooked in a steam cooking unit.
5.
Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.
6.
Because foods are cooked faster by the higher temperature of steam cooking, they can be prepared closer
7.
to serving time, insuring maximum freshness.
Steam cooked food has a higher percent yield -more portions per dollar spent.
8.
Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since
9.
there is no extra handling or transferring of food from cooking pans to serving pans. It also reduces pot
washing tasks.
Some important advantages of steam cooking are: labor saving, reduced operating costs, space saving,
10.
and the lifting of heavy stock pots is eliminated.
Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very easily prepared.
11.
Foods such as potatoes, poultry, seafood and some meats may be blanched in the steam cooker, thus
12.
reducing the total cooking time and grease absorption.
Fuel is used only when the steam cooking is in operation.
13.
The steam cooker will loosen foods burned on pans making washing easier.
14.
Solid pans are recommended when liquid is to be retained and perforated pans when liquid is not to be
15.
retained.
Eggs may be cooked out of the shell if they are to be chopped, which eliminates peeling after steaming.
16.
The steam cooker can be opened during the cooking period (by rst releasing the steam pressure) to add
17.
or remove items. If any time is lost, an adjustment may be made on the timer.
Steam cooking information, including recommended pan size and type, weight per pan, cooking times, and
18.
pan yields are given on the following pages of this manual.
3
OPERATING INSTRUCTIONS
VEGETABLES
RECOMMENDED
APPROX.
FROZEN WT.
ITEM
Snap or Waxed Green Beans 6 # (2.7kg) 2 1/2’ (65mm)
Beets 2” 7 1/2 # (3.4kg) 2 1/2’ (65mm)
Broccoli Stalks 1/2 - 3/4” 6 # (2.72kg) 2 1/2’ (65mm)
Sliced Carrots 9 # (4kg) 2 1/2’ (65mm)
Cauliower Trimmed 1 1/2-2” 6 # (2.72kg) 2 1/2’ (65mm)
Corn on the Cob, Husked 1 doz. 2 1/2’ (65mm)
Cabbage, Head Cored 5 # (2.25kg) 2 1/2’ (65mm)
Onions, 2” 6 # (2.72kg) 2 1/2’ (65mm)
Peas, Shelled 5 # (2.3kg) 2 1/2’ (65mm)
Potatoes, French Fry Cut 10 # (4.5kg) 2 1/2’ (65mm)
Potatoes, Regular Cut 10 # (4.5kg) 2 1/2’ (65mm)
Squash, Clean Cut 3 # (1.4kg) 2 1/2’ (65mm)
Squash, Winter Peeled 9 # (4kg) 2 1/2’ (65mm)
Squash - Summer, Sliced 1” 7 # (3.2kg) 2 1/2’ (65mm)
Turnip, Diced 5 # (2.3kg) 2 1/2’ (65mm)
Canned Vegetables 7 # (3.4kg) 2 1/2’ (65mm)
PER PAN
12” x 20”
PERFORATED
PAN
NUMBER OF
PANS
1-3
4-6
1-3
4-6
1-3
4-4
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-2
3-4
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
PRESSURELESS
TIMER
SETTINGS
MINUTES
15-20
20-25 25-30 3oz. (85g)
40-45
45-60 30-35 3oz. (85g)
10-15
15-20 25-30 3oz. (85g)
18-21
21-25 35-40 3oz. (85g)
10-15
15-20 30-35 3oz. (85g)
10-12
12-15 12
14-16
16-20 15-20 4oz.(115g)
10-18
15-30 25-30 4oz.(115g)
5-6
7-8 25-30 34oz.(85g)
15-18
18-20 50-3oz. (85g)
20-25
25-30 50-3oz. (85g)
3-5
4-6 3 3/4oz. (105g)
15-20
20-25 25-30 3oz. (85g)
8-12
12-15 30-35 3oz. (85g)
25-30
30-35 20-25 4oz.(115g)
4-5
5-8 25-30 34oz. (85g)
APPROX. NO.
COOKED
SERVINGS
PER PAN
MISCELLANEOUS
Eggs, in Shell 3 doz. 2 1/2’’ (65mm)
Eggs, Out of Shell 4 doz. 2 1/2’’ (65mm)
Rice, Bulletin 16 4 # (1.8kg) 4” (100mm)
Spaghetti, Bulletin 13 3 # (1.4kg) 4” (100mm)
4
1-3
4-6
1-3
4-6
1-2
3-4
1-2
3-4
8-9
9-10
6-7
7-8
22-24
25-27 60-65 3oz. (85g)
20-22
23-26 40-45 4oz. (115g)
36
1 egg each
48
1 egg each
FROZEN VEGETABLES
OPERATING INSTRUCTIONS
RECOMMENDED
APPROX.
FROZEN
ITEM
Asparagus Spears 7 1/2 # (3.4kg) 2 1/2’ (65mm) 1-6 8-13 30-3oz. (85g)
Green Beans Regular 6 # (2.7kg) 2 1/2’ (65mm) 1-6 8-13 25-3oz. (85g)
French Cut Green Beans 6 # (2.7kg) 2 1/2’ (65mm) 1-6 4-10 25-3oz. (85g)
Lima Beans 7 1/2 # (3.4kg) 2 1/2’ (65mm) 1-6 12-15 30-3oz. (85g)
Broccoli 6 # (2.7kg) 2 1/2’ (65mm) 1-6 7-10 25-3oz. (85g)
Brussels Sprouts 7 1/2 # (3.4kg) 2 1/2’ (65mm) 1-6 9-14 30-3oz. (85g)
Carrots 6 # (2.7kg) 2 1/2’ (65mm) 1-6 7-12 25-3oz. (85g)
Cauliower 6 # (2.7kg) 2 1/2’ (65mm) 1-6 7-12 25-3oz. (85g)
Cut Corn 7 1/2 # (3.4kg) 2 1/2’ (65mm) 1-6 5-10 30-3oz. (85g)
Mixed Vegetables 7 1/2 # (3.4kg) 2 1/2’ (65mm) 1-6 5-10 30-3oz. (85g)
Peas 7 1/2 # (3.4kg) 2 1/2’ (65mm) 1-6 5-10 30-3oz. (85g)
Spinach 9 # (4kg) 2 1/2’ (65mm) 1-6 Must be Defrosted 30-4oz. (85g)
Squash 7 1/2 # (3.4kg) 2 1/2’ (65mm) 1-6 Must be Defrosted 50-3oz. (85g)
FROZEN PREPARED ENTREES
Lobster Tails
Lobster Tails 6-8 Oz. (170-
225g)
Shrimp C.D.P. 16-20 # (7 1/2-
Green Shrimp 16-20 # (7 1/2-
Bulk Pack, Frozen 3 1/2-4 # (1.6-
Bulk Pack, Defrosted 3 1/2-4 # (1.6-
* Perforated Pan
** Pressure Timer Setting
WT. PER PAN
7-8# (3.2-3.6kg) 2 1/2” (65mm) 1-6 15-20 15-6oz. (170g)
9kg)
9kg)
1.8kg)
1.8kg)
12” x 20”
PERFORATED
PAN
2 1/2” (65mm) 1-6 8-11 75-3oz. (85g)
2 1/2” (65mm) 1-6 11-15 50-3oz. (85g)
2 1/2” (65mm)* 1-6 30-45** 10-6oz. (170g)
2 1/2” (65mm)* 1-6 25-35** 10-6oz. (170g)
NUMBER
OF PANS
PRESSURELESS
TIMER
SETTINGS
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
5
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