Instruction Manual
INSTALLATION & OPERATION MANUAL 14-0268 REV 9 (07/22)
PAGE
13
OF 20
SIRIUS II -
Door Operation: The door must be closed at all times while cooking. If the door is opened during cooking, the burner will
Pan Combinations: The Sirius II steamer accommodates 4” and 6” deep pans. However, for best steam cooking
The steamer will accommodate gastronorm pans.
Pan Size Quantity per 4-pan steamer Quantity per 6-pan steamer
12 × 20 × 1¼ 8 12
12 × 20 × 2½ 4 6
12 × 20 × 4 2 4
COOKING WITH ATMOSPHERIC / PRESSURELESS STEAM
• Atmospheric or pressureless steaming is perfect for a la carte cooking. The door can always be opened during
cooking to add or remove pans of food, to season food or to check on its progress.
Large and small portions of food can be cooked at the same time.
• Less attention is required to cooking foods and overcooking is rare.
Recommended Uses
A La Carte Preserving Stewing
Thawing Rethermalizing
Simmering Poaching
Typical Foods
Casseroles, Fresh or Frozen Vegetables, Fresh or Frozen Seafood, Fresh or Frozen
Desserts Pasta Rice
Fruits Potatoes Cereals
Eggs Meats Poultry
Prepared Foods Sauces And Much More
Tips On Cooking Frozen Product
• Preheat cooking compartment.
• 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.
• Thawing is faster and better for the food in atmospheric steaming.
• Make sure frozen product is uniform in size to get best results.
• Season vegetables AFTER steaming.
• When reheating prepared foods, stir occasionally to speed heating.
• Shallower pans will allow faster cooking times.
NOTICE
If the door is open, nothing will happen. Close the door and the steamer will turn on and begin warming up.