Page 1
Operator’s Manual
Installation
Operation
Maintenance
Warranty
35 Garvey Street, Everett, MA 02149
Tel: 617-387-4100 / 866-698-3188
Fill in information below and keep in an accessible location
Date of Purchase ___________________________________
Model: Altair II
Serial #: ___________________________________________
Capella
Stellar Steam
FOR SERVICE CALL
TOLL FREE 866
●●
698
●●
3188
www.stellarsteam.com
Fax: 617-387-4456 / 800-227-2659
custserv@mfii.com / www.stellarsteam.com
Keep this Manual for Future Reference.
Form Number: S-6067 04/09/2009
Page 2
Capella
Quick and easy operating instructions ............................................................................................ 9
Operator warnings and cautions .................................................................................................... 10
Warranty ......................................................................................................................................... 11
Operator’s Manual Table of Contents
For Your Safety ................................................................................................................................... 1
Laminated Operator Warnings & Cautions .................................................................................. 1
Warnings, Cautions and Notes ....................................................................................................... 1
Safe Use of your Capella Steamer.................................................................................................. 1
Warnings.......................................................................................................................................... 1
Cautions........................................................................................................................................... 1
Notes...................................................................................................................................................... 1
1. Introduction
A. Product description...................................................................................................................... 1
B. Safety features ............................................................................................................................ 2
I. Diagnostic sensor shut off ....................................................................................................2
II. Low water shut off ................................................................................................................ 2
III. High limit shut off .................................................................................................................. 2
IV. Door open safety switch ....................................................................................................... 2
C. Dimensions.................................................................................................................................. 2
D. Contacting Stellar ........................................................................................................................ 2
I. Service request......................................................................................................................... 2
II. Email, customer service............................................................................................................ 2
III. Replacement parts ................................................................................................................... 2
2. Installation
A. Damage inspection .................................................................................................................. 2
B. Unpacking/removal from pallet................................................................................................. 2
C. Legs/caster installation............................................................................................................. 3
D. Steam vent pipe installation ..................................................................................................... 3
E. Drain hose................................................................................................................................ 3
F. Rating plate location................................................................................................................. 3
G. Electrical diagrams .................................................................................................................. 3
H. Pan racks ................................................................................................................................. 3
I. Physical location of steamer .................................................................................................... 3
J. Electrical hookups .................................................................................................................... 3
K. Ball valve drain......................................................................................................................... 3
L. Leveling.................................................................................................................................... 3
M. Rack installation ....................................................................................................................... 3
N. Recommended water quality.................................................................................................... 3
O. Function tests/inspection.......................................................................................................... 3
P. Start up procedure ................................................................................................................... 4
3. Operation
A. Electrical connection .................................................................................................................. 4
B. Add water................................................................................................................................... 4
C. Reservoir fill/Add Water light...................................................................................................... 4
D. Clean Probe Light ...................................................................................................................... 5
E. Condensate trough .................................................................................................................... 5
F. Power on/heat up....................................................................................................................... 5
G. Door operation ........................................................................................................................... 5
H. Pan combinations ...................................................................................................................... 5
I. Ready to cook............................................................................................................................ 5
J. Shut down, draining, cleaning .................................................................................................... 6
K. Maintenance and service .......................................................................................................... 6
4. Steam cooking guideline
A. Cooking with atmospheric/pressureless steam .......................................................................... 7
B. Recommended uses .................................................................................................................. 7
C. Tips on cooking frozen product.................................................................................................. 7
D. Blanching ................................................................................................................................... 7
E. Tips on pan use ......................................................................................................................... 7
F. Other helpful hints...................................................................................................................... 8
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Stellar– Technology & Equipment for Food
Capella
Operator’s Manual
FOR YOUR SAFETY
WARNING: Do not store or use gasoline or other flammable vapors or liquids in the vicinity
of this or any other appliance.
Improper installation, adjustment, alteration, service or maintenance can cause property
damage, injury or death. Read the installation, operating and maintenance instructions
thoroughly before installing or servicing this equipment.
LAMINATED OPERATOR WARNINGS & CAUTIONS:
This should be visible for easy reference. Place the
laminated card with Quick and Easy Operating Instructions in view of the operator. For instructions in Spanish
or French, please contact Stellar (866) 698-3188.
Warnings, Cautions and Notes: P
INSTRUCTED ON ITS PROPER AND SAFE USE, AND HAS READ AND UNDERSTANDS ALL WARNINGS, CAUTIONS, AND NOTES IN THIS
MANUAL.
LEASE MAKE CERTAIN THAT EVERY OPERATOR OF THIS PIECE OF EQUIPMENT HAS BEEN
Safe use of your Capella steamer:
WARNINGs:
1. Drain hose must be connected to drain before opening drain valve.
2. The water hose and ball valve may be very hot. It is advisable to allow the water to cool down before
draining. Leaving the door open will aid cooling.
3. The reservoir water may still be hot. It is advisable to let the water cool down prior to draining.
4. The cooking chamber is designed to retain heat. It may still be hot to the touch when cleaning. Wear
protective gloves, or wait for the surface to cool before cleaning. Do not add water to a hot empty cooking
chamber until it has cooled down, or damage may result.
CAUTIONs:
1. Do not use utensils, steel wool, or other harsh abrasives to clean your steamer or damage to the cooking
compartment surface may occur.
2. A level steamer is required for the water level sensor probe to function properly.
3. Do not use any abrasive cleaners, utensils or scrubbers on the interior of the cooking chamber. Use vinegar
and water to clean the cooking chamber and mild detergent to remove grease. Nylon bristle brushes or soft
sponges are recommended.
4. 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.
5. Starchy foods (potatoes, pasta, peas) can cause the cooking water to become frothy. Add 2 tablespoons of
cooking oil to the water to control foaming.
NOTEs:
These labels are to assist the operator with proper operation of this equipment. NOTEs do not
present a hazard to the operator or the equipment.
1. Introduction
A. Product description: Congratulations on purchasing the Stellar Steam
Capella
compartment convection countertop or two-compartment floor model steamer featuring pressureless
steam cooking. The cooking chamber of the Capella is treated with a scratch resistant non-stick surface.
A convection fan speeds cooking and a low water probe prevents the steamer from running dry. A ball
valve and drain hose are provided for easy safe draining.
. The
Capella
is a single
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Stellar– Technology & Equipment for Food
Capella
Operator’s Manual
CAUTION: Do not use utensils, steel wool, or other harsh abrasives to clean your steamer. Scratching
of the non-stick surface and stainless casing may occur.
B. Safety features:As with any cooking process, or with any piece of commercial cooking equipment,
there are potential hazards to both the operator and the piece of equipment if care is not taken. In
designing the Stellar Steam –
Capella
many of these potential hazards, but
ARE NECESSARY TO INSURE THE SAFETY OF USERS.
steamer, we have built in safety features that will protect against
TRAINING OF EACH OPERATOR AND CAREFUL ADHERENCE TO ALL WARNINGS
I) Diagnostic sensor shut off: The thermostat controller has a built in diagnostic feature that will
automatically shut down all heaters if the sensor probe fails, to avoid overheating.
II) Low water shut off: In the event of a low water condition, the Add Water indicator on the control
panel will light up. If the steamer is not refilled within one minute, the steamer will shut down.
III) High limit shut off: If the steamer starts to run dry it will shut down.
IV) Door open safety switch: There is a safety switch built into the door frame that shuts down all
functions (heaters, fan motor and heating light) when the door is opened. Once the door is closed,
all functions return. If the door is left open, nothing will happen when the mode selector switch is
turned. T
HANDLE AND SHUT QUICKLY AND FIRMLY
NOT
QUALITY AND WATER CONSUMPTION
HE DOOR MUST BE FIRMLY CLOSED IN ORDER FOR THE STEAMER TO FUNCTION. PLACE HAND OVER LATCH
. TO ENSURE THE DOOR IS SHUT, CHECK TO SEE THAT THE DOOR LATCH DOES
“WIGGLE”. IF STEAM IS ESCAPING, DOOR IS NOT PROPERLY SHUT AND MAY AFFECT COOK TIMES, PRODUCT
.
C. Dimensions:
4-pan: External dimensions are 24” wide x 26¼” high (plus 4” adjustable legs) x 28½” deep (plus vent
pipe).
6-pan: External dimensions are 24” wide x 33¼” high (plus 4” adjustable legs) x 28½” deep (plus vent
pipe).
8-pan: External dimensions are 24” wide x 52½” high (plus 6-9” adjustable legs) x 28½” deep (plus vent
pipe).
10-pan: External dimensions are 24” wide x 59½” high (plus 6-9” adjustable legs) x 28½” deep (plus vent
pipe).
12-pan: External dimensions are 24” wide x 66½” high (plus 6-9” adjustable legs) x 28½” deep (plus vent
pipe).
D. Contacting Stellar: email custserv@mfii.com
, call Toll Free 1-866-698-3188, or fax 1-
800-227-2659.
I) Service requests: If you have a problem with your steamer, please call Stellar toll free at (866)
698-3188 during and after business hours (Eastern Time) to arrange for service.
II) E-mail/customer service: For information on sales, technical questions, optional accessories, or
future products please feel free to e-mail custserv@mfii.com .
III) Replacement parts: Replacement parts may be ordered from the authorized distributor in your
area. To find an authorized distributor, please call the factory (866-698-3188) or email
custserv@mfii.com.
2. Installation
A. Damage inspection: Reporting shipping damage is the responsibility of the purchaser. Do not discard
packaging if filing a freight damage claim. Upon receipt of steamer immediately inspect the exterior of
packaging for damage. Remove cardboard carton from the base pallet. Inspect the exterior of the
Stellar
Capella
B. Unpacking/removal from pallet: To remove the steamer from the pallet, carefully cut the strapping.
for visible shipping damage.
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Stellar– Technology & Equipment for Food
C. Legs/caster installation: Install 4 legs or casters (shipped inside the steamer) into the threaded
mounting holes located on the base of the unit. If casters are supplied, locking casters should be on the
front of the steamer.
D. Steam vent pipe installation: Vent pipe installed prior to shipping. DO NOT BLOCK VENT PIPE.
E. Drain hose: shipped inside the steamer is the hose used for draining the steamer. DO NOT DISCARD.
F. Rating plate location: The rating plate is located on top of the steamer in the left front corner. Copy
the serial number(s) onto the front cover of this manual for easy reference.
G. Electrical Diagrams: The electrical diagrams are located on the inside of the left side access panel.
H. Make sure the pan racks, water reservoir cover and stand pipe installed inside the steamer have not
become dislodged during shipping.
I. Physical location of steamer: 98% of all maintenance and service can be done from the front or left
side. Some local codes may require installation under ventilation, but ventilation is not required in most
areas. 4” clearances from adjacent equipment on the left side and rear are recommended.
NOTE: A location near water and a floor sink or drain is useful, but not necessary.
J. Electrical hookups:
WARNING: A qualified electrician must perform all electrical hookups and meet all local codes.
Installation is the responsibility of the purchaser.
The access hole to electrically wire your steamer is located in the bottom right corner (facing the back of
your steamer) on the back panel. Your electrician may install a cord set to make the steamer more
portable or the unit may be hard-wired. Please follow local codes when installing the cord set.
J. K. Ball valve drain: Drain is activated by a manual ball valve on the lower left front of the
steamer. Turn counterclockwise to open, clockwise to close. Drain hose, supplied with steamer, must be
connected to threaded drain before opening valve. Two compartment steamers will have a shorter drain
hose for the lower steamer.
Optional rear drain: Make sure drain is plumbed to indirect waste (floor drain or air gap drain). Drain
is activated by a quarter turn clockwise to open. Leave drain in the closed position when not in use.
WARNING: Drain hose must be connected to drain before opening drain valve.
L. Leveling:: Once the legs have been installed and the steamer has been placed in its final location, the
unit should be leveled. This is done by turning the base of the leg. Use the top of the steamer casing
as a reference. We recommend using a level to insure proper installation.
WARNING: The steamer must be level in order for the water sensor and overflow outlet to function properly.
M. Rack installation: Two pan support racks have been included with the steamer: a left side and a right
side. The two sides can be distinguished by the curved wire, which should be to the front and curved
towards the cooking chamber wall. To install, simply slide the left side rack into the cooking chamber,
and hook the mounting brackets over the pre-installed rack screws at the top. Repeat this process for
the right side pan rack. These racks are designed to be removed easily for cleaning.
N. Recommended water quality: Stellar does not require water filtration in line with the steamer’s
water line. However, it is important to properly clean your water reservoir at least daily (see Cleaning
Your Steamer ).
O. Function tests/inspection: Once your steamer is in place and properly leveled, plumbed and wired,
test the unit to make sure it is functioning properly.
NOTE:Complete the following procedure, then drain and refill the reservoir prior to cooking.
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Operator’s Manual
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Stellar– Technology & Equipment for Food
P. Start up procedure
I) Using a soft sponge and mild detergent, wipe out the interior of the cooking chamber to remove
shipping debris prior to use. Rinse with cold water.
CAUTION: Do not use any abrasive cleaners, utensils or scrubbers on the non-stick coating. Use
vinegar and water to clean reservoir. Nylon bristle brushes or soft sponges are
recommended.
II) Fill the cooking chamber with 2½ gallons of water – to about 1” below the door opening. Make
sure water is above the level of the water level probe on the lower left side of the cooking
chamber.
III) Power on/heat up: Turn the mode selector switch is in the STAND BY position. The HEATING
amber light on the upper left corner of the control panel will turn on. You may see or smell
smoke from oils left from manufacturing – don’t be alarmed, they will burn off quickly.
IV) When the amber HEATING light goes out the cooking chamber has reached the STAND BY
temperature of 200°F.
V) Turn the mode selector switch to STEAM. The amber HEATING light will come on until the
212°F steam temperature is reached. You may open the door and inspect the steaming process
Note that the lights go out and the heaters and fan are off when the door is opened.
VI) Connect the drain hose and put the open end in a bucket or near a floor drain. With the door
shut, open the drain and allow the water to drain below the water level probe. The ADD WATER
light should illuminate.
VII) To shut down your steamer, turn the mode selector switch to OFF.
VIII) Open the steamer door to allow it to cool and complete draining the cooking chamber. If
draining into a bucket, remember that the cooking chamber can hold 2½ gallons of hot water.
Optional rear drain: make sure the drain is plumbed to indirect waste (floor drain or air gap
drain). Turn lever on front of steamer a quarter turn clockwise to open. Leave drain closed
during cooking or when not in use.
WARNING: The water hose or ball valve may be very hot. It is advisable to allow the water to cool
down before draining. Leaving the door open will aid cooling.
Capella
Operator’s Manual
Start up function tests completed
Date: _________________________________________
Name: ________________________________________
Company: _____________________________________
3. Operation
A. Electrical connection: make sure unit is plugged into a proper receptacle or wired properly and
the breaker for the circuit is on.
B. Add water: Pour 2½ gallons of water into the reservoir throught the door opening – to about 1”
below the door. The water level sensing probe must be covered with water for the steamer to
operate. Water should not touch the bottom of the lowest pan. If the steamer is hot from prior use
DO NOT add water to a hot dry cooking chamber. Allow to cool with the door open first.
C. Reservoir fill/Add Water light: During the course of the day, as the water level decreases, the
ADD WATER light (green) on the control panel will come on. If this light is on for more than on
minute a safety sensor will shut down power to the heaters. The light will remain on until
Revised 04/09/09 Page 4
water is
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Stellar– Technology & Equipment for Food
Capella
Operator’s Manual
added. When water is added the cooking chamber will come back to the set temperature and
resume cooking. If water is added and the ADD WATER light remains on
, the water level sensing
probe must be cleaned. Lower the water level until the probe is above water and clean with a
sponge or cloth. Refill the cooking compartment. The ADD WATER light should go out.
If water is not added or the probe is not cleaned within 15 minutes, the CLEAN PROBE light (red)
will come on. When water is added, both CLEAN PROBE and ADD WATER light should go out. If the
water level sensing probe needs to be cleaned, both lights will remain on until the probe is cleaned.
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.
D. 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 interior 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.
E. Condensate trough: This removable trough is located under the door in front of the steam
chamber. The trough catches water dripping from the door and must be emptied as needed. Lift the
trough out and empty it back into the steamer or into the floor drain or sink. Caution - water
may be hot! If splashing occurs when shutting the door, trough may need to be emptied.
F. Power on/heat up: Turn the selector switch to on the desired setting, Stand by, Steam or Super
Steam. The steamer will begin warming up and the amber HEATING light will be on. When the
steamer reaches the selected setting temperature, the HEATING light will go off. Throughout the
cooking cycle, the HEATING light will come on whenever the heaters are on.
NOTE: If the door is open, nothing will happen. Close the door and the steamer will turn on and begin
warming up.
G. Door operation: The door must be closed at all times while cooking. If the door is opened during
cooking, the heaters and fan will shut down 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 with your hand over the latch handle
and slam firmly. Make certain the door handle does not wiggle.
H. Pan combinations:
Pan size Quantity per 4-pan steamer per 6-pan steamer
12 x 20 x 1¼ 6 11
12 x 20 x 2½ 4 6
12 x 20 x 4 2 4
I. Ready to cook: During cooking the heating light will illuminate periodically when additional heat is
called for.
Cooking: When ready to cook turn the selector dial to the desired cooking mode.
°F (delicate egg dishes, some vegetables, shellfish)
I)
II) Steam: standargd steam cooking at 212
°F.
III) Super Steam: produces more steam (and uses water faster) to cook about 10% faster than the
Steam setting.
NOTE: If starchy food products (potatoes, pasta) can cause water to get frothy. Add 2 tablespoons of
cooking oil to the water to control foaming.
J. Shut down, draining and cleaning of steamer.
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Stellar– Technology & Equipment for Food
I) Shut down: To shut down the steamer at the end of the day just turn the selector switch to
OFF. Open the door to speed the cooling process. The door may be left open (*note: leaving
the door open helps lengthen the life of the door gasket).
II) 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.
Rear drain option: To drain the reservoir, rotate the drain handle one quarter turn clockwise.
Leave the drain closed during cooking, or steamer will not operate.
NOTE: A location near water and a floor sink or drain is useful, but not necessary.
III) Cleaning your Steamer
Daily cleaning (no generator to clean): Once the power is off and the reservoir has been
drained, a simple cleaning process should be followed:
WARNING: The cooking chamber is designed to retain heat. It may still be hot to the touch when
cleaning. Wear protective gloves, or wait for the surface to cool before cleaning. Do not add cold water
to a hot, empty cooking chamber until unit has cooled down, or damage may result.
Lift the pan racks up and off mounting screws, and remove from the steamer for cleaning.
Using a soft sponge, clean the non-stick coating on the interior of the cooking chamber.
Clean the door gasket with gentle soap and water and allow to air dry.
CAUTION: Do not use any abrasive cleaners, utensils or scrubbers on the non-stick surface - this will
damage it. Use water and vinegar to clean reservoir. Use gentle soap to remove grease
from cooking compartment
Capella
Operator’s Manual
Rinse the cooking chamber and door area with clean water. Rinse the cavity. Wipe with a clean
towel or soft sponge.
Clean the water level sensor probe on the lower left interior with a sponge or clothe to remove
any mineral build up. The probe must be clean for the steamer to operate.
To remove the white mineral deposits at and below the water line, spray vinegar directly on
mineral build-up using a spray bottle. For heavy mineral deposits, pour two quarts of vinegar
into the cooking chamber, fill to above the water level sensor probe with water and turn the
steamer on for 20 minutes. Turn the steamer off and leave the door open. Allow to soak for
several hours. Loosen mineral deposits with a nylon bristle brush. Drain and rinse with clean
water.
Re-install the pan racks after cleaning.
Remove and empty the condensate trough located under the door. Replace the trough.
NOTE: It is normal for white lime to collect at the water line and in the cooking chamber. Lime build up
is what causes steam generators to fail. Liming is normal and will not cause any problems with your
Stellar steam equipment. Liming is easily removed with daily cleaning. Vinegar is an effective cleaner
and will not damage the cooking chamber.
K. Maintenance and Service
To find nearest service agency: To arrange for service or to find your closest service agency
please call Stellar toll free at 1-866-698-3188 during or after office hours (Eastern Time).-
NOTE: For best results do not shut off the steamer if you will use it again the same day. It uses very
little energy to maintain Stand by temperatures in your steamer.
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Stellar– Technology & Equipment for Food
4. Steam Cooking Guidelines
A. Cooking with atmospheric/pressureless steam:
I) Atmospheric or pressureless steaming is perfect for a la carte cooking.
II) The door can always be opened during cooking to add or remove pans of food, to season food or
to check on its progress.
III) Multiple products can be cooked at one time because there is no crossover of cooking flavors in
atmospheric steam. Large and small portions of food can be cooked at the same time.
IV) Less attention is required to cooking foods and over-cooking is rare.
B. Recommended Uses
a la carte steaming blanching
thawing poaching
simmering stewing
preserving rethermalizing
Typical foods:
casseroles, fresh or frozen cereals
desserts eggs
fruits meats
pasta poultry
potatoes prepared foods
rice sauces
vegetables, fresh or frozen seafood, fresh or frozen
and much more
C. Tips on cooking frozen product
I) Preheat cooking compartment
II) Break up frozen vegetables or product, if possible
III) If product is an ice block, set it in the pan on its narrowest side. This allows the steam to
contact a greater surface area.
IV) Thawing is faster and better for the food in atmospheric steaming.
V) Make sure frozen product is uniform in size to get best results.
VI) Season vegetables AFTER
VII) Less seasoning is required because steaming preserves natural flavors.
VIII) When reheating prepared foods, stir occasionally to speed heating.
IX) Shallower pans will allow faster cooking times.
D. Blanching: Many foods can be blanched in atmospheric steam before being finished in ovens,
fryers, or on grills and griddles. This reduces total cooking time, helps insure complete cooking and
a moist product. Potatoes, poultry and seafood are excellent examples. Blanching before frying
reduces grease absorption by food products.
E. Tips on pan use
I) For faster cook times, 2½” deep perforated pans are recommended.
II) It is not necessary and we do not recommend covering most pans of product. When cooking with
only one pan, place it in the center of the cooking chamber.
III) Use solid pans where appropriate: scrambled eggs, rice, beans, dehydrated foods, prepared
casseroles, sauces, cake or other desserts (you can bake a cake in atmospheric steam), and when
you want to prevent food from dripping on a lower pan.
IV) When cooking proteins (meat, poultry or seafood) use a solid catch pan under the perforated pan.
Accumulated juices can be used for soup stock, gravy or broth.
V) Protein foods (meat, seafood, and poultry) can be cooked in perforated or solid pans. If you are
batch-cooking protein foods use perforated pans and place a solid pan on the bottom rail. All the
juices will then accumulate in this pan for later use and to keep them out of the water reservoir.
steaming.
Capella
Operator’s Manual
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Stellar– Technology & Equipment for Food
VI) When atmospheric steaming, a pan cover can increase the cooking time up to 400%. Items such
as frozen casseroles, meat loaf, or sauces can be covered to avoid excess condensation.
VII) Root vegetables should be steamed in a perforated pan.
VIII) Eggs can be hard cooked out of the shell and then chopped to avoid peeling shells.
IX) Always cook potatoes in perforated pans. This allows steam to circulate properly.
F. Other Helpful Hints
I) Got a tough cleaning problem, pot, pan, utensil? Put it in your steamer to loosen burned-on food;
it makes washing much easier.
II) Stale or frozen bread can be thawed or renewed in your steamer.
III) Allow adequate spacing between pans for even steam circulation. Your pan rails and the shape of
the steamer walls are designed to maximize steam flow. Do not try to load more than the rack is
designed for. Maximum capacity loads cook best with perforated pans.
IV) Loosely packed pans will cook faster than pans that are tightly packed.
V) To skin tomatoes, oranges etc. more easily, steam for a short time, then chill in cold water.
VI) When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid pan works well.
Lift out the perforated pan to drain.
VII) Never have the water high enough or a pan low enough to touch water. Allow enough space for
steam circulation. Steam has 6 times more energy than boiling water - use the steam to cook.
VIII) When possible, cook in two shallow pans instead of one deeper one – it cooks faster and you
avoid bruising the product.
IX) If using ½ size or smaller pans on one level, with different products, load the faster cooking items
last, this will make unloading easier.
X) In steam cooking, load size has little effect on the cooking time. For the highest efficiency cook
with full loads.
XI) Pre-cook roasts, especially fat-encrusted roasts, in steam for 1/3 of their cooking time, then place
in oven. Juices are sealed in, there is more flavor, more nutrients are retained and the roast
shrinks less.
XII) Cook whole poultry the same way, only cook it until it is nearly completed and allow just enough
time in the oven to finish and brown.
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Operator’s Manual
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Stellar Steam Capella Quick and Easy Operating Instructions
Page 9
Before You Start
COOKING MODES:
Φ is off
STAND BY
or more hours.
STEAM
You will see the
Timer- Does not affect cooking - it will buzz when it counts down to zero.
LIGHTS:
HEATING:
ADD WATER:
CLEAN PROBE:
Basic Operation
1. Fill with 2½ gallons of water to 1 inch below the door opening; pour through door opening into cooking
chamber.
2. Selector knob on
3. Turn selector to
4. When done cooking, rotate selector knob counterclockwise to
5. Connect drain hose - making sure other end of hose is at floor drain or in bucket first - turn valve handle to
Tips
1. If you're not cooking for a while, turn back to
2. If
3. If the steamer is completely dry and still hot, do NOT add water. Let cooking compartment cool first.
4. Leave door open overnight - gasket will last longer
5. If door handle is loose or steam escapes, door is not completely shut. Place hand over latch handle and shut
door firmly.
6. For cooking or service questions, please call Stellar Customer Service toll-free at
Cleaning
1. Empty steamer of water - remember water may be HOT.
2. Remove pan racks - wash
3. Empty door condensate trough (below door), sponge out excess water below removable trough, clean and
replace trough.
4.
When cooking chamber is cool enough, use Stellar Descaling Powder to clean inside of steamer. (*Note:
follow descaling powder instruction label!)
5. Use sponge or cloth to remove minerals from low water probe.
is "idle" mode, using very little energy to maintain heat. Use if steamer will not be needed again for 1
and
SUPER STEAM
HEATING
are cooking modes.
SUPER STEAM
cooks a little faster than
light come on periodically when more heat is called for
STEAM
and uses water
Heaters are on intermittently whenever steamer is on
Add water when light is illuminated; fill to 1 inch below the door opening. If water is not added
within a few minutes steamer will shut down until refilled.
Water sensor probe inside steamer (lower left side) needs to be cleaned by wiping off with cloth
or sponge. When
STAND BY; HEATING
STEAM
or
periodically during normal operation.
open drain. Remember that the water and cooking chamber may still be
ADD WATER
light comes on, add water to 1 inch below the door opening.
CLEAN PROBE
light comes on
SUPER STEAM
is lit steamer has shut down; cleaning probe will reset steamer.
when you're ready to cook. Remember
OFF
STAND BY
to save energy.
hot.
HEATING
866-673-7937.
light illuminates
faster.
Page 12
Stellar Capella Operator Warnings and Cautions
Page 10
Warnings
These statements label practices that may result in severe operator injury.
A. A qualified electrician must perform all electrical hookups and meet all local
codes. Installation is the responsibility of the purchaser.
B. Drain hose must be connected to drain before opening drain valve
C. The water, hose and ball valve may be very hot. It is advisable to allow the water to
cool down before draining. Leaving the door open will aid cooling.
D. The reservoir water may still be hot. It is advisable to let the water cool down prior
to draining.
E. The cooking chamber is designed to retain heat. It may still be hot to the touch when
cleaning. Wear protective gloves, or wait for the surface to cool before cleaning. Do
not add water to a hot empty cooking chamber until it has cooled down, or damage
may result.
Cautions
These statements label practices that may result in damage to your equipment
and or surrounding areas
A. Do not use utensils, steel wool or harsh abrasive chemicals to clean your steamer or
damage to the cooking compartment surface may occur.
B. A level steamer is required for the water level sensor probe to function properly.
C. Do not use any abrasive cleaners, utensils or scrubbers on the interior of the
cooking chamber.
soft sponges are recommended.
D. 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.
E. Starchy foods (potatoes, pasta, peas) can cause the cooking water to become frothy.
Add 2 tablespoons of cooking oil to the water to control foaming.
Revised January 2008
Use Stellar Descaling Powder.
Nylon bristle brushes or
Stellar Steam
35 Garvey Street, Everett, MA 02149
custserv@mfii.com, www.stellarsteam.com
Page 13
Stellar Steam Limited One Year Warranty
Page 11
We warrant that Stellar Steam, cooking equipment will be free from defects in material and factory workmanship for a period of
one year from the EFFECTIVE WARRANTY DATE, which shall be the date the equipment is placed in service, or 15 months
from date of shipment from our factory, whichever comes rst. Providing the equipment is unaltered, has been properly installed,
had a free mechanical start-up by our authorized factory service agency, and has been properly maintained and operated, we
will repair or replace, at our option, F.O.B. Everett, Massachusetts, that part of any such equipment that becomes defective due
to defects in material and/or factory workmanship during the applicable warranty period, subject to the following limitations.
Proof of properly installing and maintaining the lter system to the manufacturers specications is mandatory to insure the EFFECTIVE WARRANTY. The factory reserves the right to request all records pertaining to said claims against
Stellar Steam.
OPTIONAL SECOND YEAR WARRANTY
The cost of coverage on the optional second year warranty will be 3% of list price for each additional (12) months, not to exceed
an additional (24) months. For each year of optional warranty purchased, the 3% of list price charge will be the net invoice
amount. There is a 90 day parts and labor warranty on the following: gaskets, seals, and knobs.
All warranty service, labor or parts (shipped or replaced) must be performed by the appointed Market Forge Industries authorized service agent for your area. Any repairs performed by non-authorized servicers will void the warranty. We reserve the right
to disallow any request for reimbursement of charges incurred by others.
WITH RESPECT TO EQUIPMENT REQUIRING WATER CONNECTIONS, WATER SUPPLY SHOULD BE ANALYZED TO
MAKE SURE HARDNESS IS BETWEEN 0.25 AND 2.0 GRAINS PER GALLON, PH LEVEL IS WITHIN THE RANGE OF 7.0-
8.5, AND TDS LEVEL 250 P.P.M., WATER WHICH FAILS TO MEET THESE STANDARDS SHOULD BE TREATED TO COMPLY WITH THESE STANDARDS. EQUIPMENT FAILURE CAUSED BY INADEQUATE WATER QUALITY IS NOT COVERED
UNDER WARRANTY.
THIS WARRANTY IS LIMITED TO COOKING EQUIPMENT INSTALLED WITHIN THE CONTINENTAL UNITED STATES, CANADA AND HAWAII. ELSEWHERE THIS WARRANTY IS LIMITED TO THE REPLACEMENT OF PARTS ONLY.
THERE ARE NO WARRANTIES, EXPRESSED OR IMPLIED, MADE BY STELLAR STEAM FOR ITS COOKING EQUIPMENT
EXCEPT THIS WARRANTY, WHICH IS EXPRESSLY IN LIEU OF ANY OTHER WARRANTIES, EXPRESSED OR IMPLIED,
INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE AND IN
LIEU OF ALL OTHER OBLIGATIONS OR LIABILITY ON THE PART OF STELLAR STEAM, INCLUDING LIABILITY FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES OR FOR LOSS OF PROFITS OR GOODWILL. NO OTHER WARRANTIES
ARE AUTHORIZED ON BEHALF OF STELLAR STEAM. STELLAR STEAM COOKING EQUIPMENT IS NOT DESIGNED
FOR PERSONAL, FAMILY OR HOUSEHOLD PURPOSES AND ITS SALE FOR SUCH PURPOSES IS NOT INTENDED, BUT
IN THE EVENT THAT OUR COOKING EQUIPMENT IS SO USED, THEN THIS WARRANTY SHALL NOT APPLY AND THE
EQUIPMENT SHALL BE SOLD AS IS, WITHOUT WARRANTY OF ANY KIND, EXPRESSED OR IMPLIED, INCLUDING ANY
WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.
FREE MECHANICAL START-UP
MECHANICAL START-UP to insure that the equipment has been installed and is operating properly is provided FREE OF
CHARGE on all equipment purchased. The authorized factory service agency will provide this service once the equipment has
been installed and appropriate connections made. Call your area service agent to make an appointment. Failure to have a free
mechanical start-up performed within 30 days of installation could void the limited one year warranty.
FREE MANUFACTURER’S REPRESENTATIVE DEMONSTRATION
Stellar Steam, offers a demonstration of their equipment by your local factory representative. After the equipment is properly
installed and mechanical start-up has been completed, call our representative to schedule a demonstration.
ASSOCIATION AND AGENCY APPROVALS
It is Stellar Steam’s policy to build equipment that is design certied by Underwriter’s Laboratories, Canadian Standards Association and National Sanitation Foundation. However, our program of constant product improvement makes it necessary for
new or improved models to be submitted for testing by these agencies as they are developed, and consequently not all models
bear the appropriate agency or certication at all times. Quotations are submitted on this basis. All orders accepted on this basis.
ALTERATIONS TO MEET LOCAL REQUIREMENTS ARE THE RESPONSIBILITY OF OTHERS.
FORM NO.: S-6064 02/2009 www.stellarsteam.com Printed in U.S.A.
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