Market Forge Industries ST-6-TGG User manual

ST-6-TGG™and ST-12-TGG™
PRESSURELESSSTEAMCOOKER
WITHGASGENERATORS
INSTALLATION, OPERATION, AND MAINTENANCE MANUAL
AnEmployee-OwnedCompany
35GarveyStreet • Everett, MA 02149-4422 USA
Tel: [phone] • Fax: [phone]
FaxOutsideMA:1-800-227-2659
E-Mail: [email protected]
Form No. S-4846 Rev. A 11/98 Printed in U.S.A.
WARNING
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.
FOR YOUR SAFETY
Do not store or use gasoline or other
flammable vapors or liquids in the vicinity of
this or any other appliance.
MODEL
ST-6-TGG
ST-12-TGG
COVERING
•Installation
•Operation
•ServiceandParts
Post in a prominent location to be followed in the event the user smells gas. This information shall
be obtained by consulting the local gas supplier.

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-4846 Rev. A 11/98 iii
TABLE OF CONTENTS
PARAGRAPH PAGE PARAGRAPH PAGE
SECTION1 INTRODUCTION
1.1 Description............................................1-1
1.2 BasicFunctioning .................................1-1
1.3 Service .................................................1-1
SECTION2 INSTALLATION
2.1 Assembly .............................................2-1
2.2 Setting in Place ....................................2-1
2.3 GasConnection ....................................2-1
2.4 Electric Service Connections ................2-2
2.5 WaterConnections................................2-2
2.6 InstallationCheck-Out ..........................2-2
2.6.1 Warm-up ...............................................2-2
2.6.2 TimedSteam Mode ..............................2-2
2.6.3 ConstantSteam Mode ..........................2-2
2.6.4 Shut-DownProcedure ...........................2-3
2.7 Reversingthe Doors .............................2-3
SECTION3 OPERATION
3.1 OperatingControls andIndicators .........3-1
3.2 OperatingProcedures ...........................3-1
3.2.1 DailyFiringProcedure...........................3-1
3.2.2 Cooking ................................................3-1
3.2.3 DailyShut-DownProcedure ..................3-1
3.3 Cleaning................................................3-1
3.3.1 DailyCleaning.......................................3-1
3.3.2 ProlongedShutdownandCleaning ........3-1
3.3.3 GeneratorCleaning ...............................3-2
3.4 Drainage ...............................................3-3
3.4.1 CookingCompartment Drainage............3-3
3.4.2 Drip/SpillTroughDrainage.....................3-3
3.5 Test Kitchen Bulletin.............................3-4
SECTION4 TROUBLESHOOTING
4.1 General .................................................4-1
4.2 TroubleshootingGuide ..........................4-1
4.3 Electrical Troubleshooting
Procedures .......................................4-1
4.3.1 IncomingPower ....................................4-3
4.3.2 Electrical Inspection .............................4-4
4.3.3 60-MinuteTimer....................................4-4
4.3.4 Door Interlock Switch............................4-6
4.3.5 IndicatorLights .....................................4-6
4.3.6 CookingCompartmentThermostatic Switch
4-6
4.3.7 Buzzer ..................................................4-7
4.3.8 ColdWaterCondenserCircuit ...............4-7
4.3.9 Wiring ...................................................4-7
4.4 WaterLevel Control Board ....................4-7
4.4.1 Testing the Water Fill Relay ..................4-8
4.4.2 Testingthe Low WaterRelay ................4-8
SECTION5 MAINTENANCE
5.1 General .................................................5-1
5.2 PreventiveMaintenance .......................5-1
5.2.1 CookingCompartmentCleaning ............5-1
5.3 RepairandReplacement .......................5-1
5.3.1 Door LatchTension Adjustment ............5-1
5.3.2 Door Handle Tension Adjustment ..........5-1
5.3.3 DoorGasketReplacement ....................5-2
5.3.4 ExteriorPanelRemoval ........................5-2
5.3.5 WaterSolenoidValve Replacement ......5-2
SECTION6 ILLUSTRATED PARTS LIST
6.1General .................................................6-1
6.2OrderingInformation .............................6-1
6.3 Index of Illustrated Parts List ................6-1
Illustrated Parts List........... 6-2through6-14

Form No. S-4846 Rev. A 11/98 iv
LIST OF ILLUSTRATIONS
FIGURE PAGE
SECTION3 OPERATION
3-1 Controls andIndicators .........................3-2
SECTION4 TROUBLESHOOTING
4-1 Wiring Diagram, Model ST-6 .................4-5
4-2 SchematicDiagram,
Model ST-6.......................................4-9
SECTION6 ILLUSTRATED PARTS LIST
SeePage 6-1
LIST OF TABLES
TABLE PAGE TABLE PAGE
SECTION3 OPERATION
3-1 Controls andIndicators .........................3-2 SECTION4 TROUBLESHOOTING 4-1 GeneralTroubleshootingGuide .............4-1
4-2 Electrical Fault Isolation Guide .............4-4

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-4846 Rev. A 11/98 1-1
1. INTRODUCTION
1.1 DESCRIPTION
The ST-6-TGG and ST-12-TGG is a pressureless
steamcookerconsisting of two independentlycontrolled
compartments enclosed in a single cabinet. Each cook-
ing compartment is provided with steam by individual
gasgeneratorratedat50,000 Btu/hr.Eachcompartment
is equipped with a separate three-piece door with inner
gasket plate isolated from the exterior surface. Door
latches operate by action for positive sealing of inner
door. Steam and steam-condensing circuits are electri-
cally controlled. Operating controls are displayed on a
single front-mounted panel and include separate power
switches and timers with indicator lights for selection of
constantsteam or 60-minute-longdurationcooking.
Aseparatesteam source isnotrequired for operation
ofthe pressureless cooker. ThemodelST-6 TGGispow-
eredbytwingassteamgenerators totalling 100,000 Btu/
hr. rate. The cooker is equipped for connection to all
necessary utilities, gas, electricity, hot and cold water,
andanopen drain.
1.2 BASIC FUNCTIONING
TheModel TGGmay be operatedwithonlyone
compartment in use; or both may be used simulta-
neously. Each compartment is equipped with identical
controls, allowing selection of constant steam or
60-minutetimer operation. Thecooker becomesopera-
tional when the power switch is depressed to “ON” and
the timer is set to constant steam, or the timer is set at
the desired cooking time and the compartment door is
closed. The indicator light comes on, allowing steam to
flow into the compartment.
When steam flowing inside the compartment has
raisedthe interiortemperature to195°F, thecontacts of
a thermostatic switch automatically close, completing
the circuit to the timer motor and starting the cooking
timeperiod. At theend ofthe set interval,timer contacts
switch to shut off the cooking operation and sound a
signal buzzer. The buzzer is silenced by returning the
timerdialtotheOFF position.Intheconstantsteammode,
operationwill be continuous.
Steam emitted from the compartment along with liq-
uidcookingdrainagearedirectedthrough a drain screen
inside the compartment into a cooker drain line. Both
drain lines are connected to a common condenser box
locatedinrear. A cold watersolenoidvalveconnected to
the condenser box is automatically actuated by a ther-
mostatic switch to condense the steam to water prior to
discharginginto an externaldrain.
1.3 SERVICE
Required service, both preventive and corrective, is
explainedinSection 6.Shouldrepairsberequired,anet-
work of authorized agencies is available to assist with
prompt service. A current Directory of Authorized Ser-
vice Agencies may be obtained by contacting:
ProductServiceDepartment
MarketForge
35Garvey Street
Everett, Massachusetts 02149
Telephone[phone]
The model and serial numbers must be referenced
when corresponding with Market Forge. The data plate
containingtheserialnumberpertaining to the equipment
islocatedtowardthe front on thetop panelofthecooker.
This service and parts manual contains general information, installation operation, principles of op-
eration, troubleshooting, and maintenance information for the Market Forge ST-6 Pressureless
Steam Cookers. Also included is a parts list in which each replaceable part is identified and shown
in an accompanying exploded view.

Form No. S-4846 Rev. A 11/98 2-1
2.1 ASSEMBLY
TheModel ST-6-TGGis shipped strapped andbolted
toaskid, with cabinet feetinaseparate container. Steps
required for assembly are as follows:
1. Remove the straps and four bolts that fasten the
equipment frame to the skid.
2. Install feet in threaded mounting locations of the
cabinetframe.
3. Mountthetwobaffleson studs located on theright-
inside of the cooking compartments.
4. Mount the four pan support racks in brackets in-
sidecontrol compartments.
5. Attachthe drip troughon studs locatedonthe face
of the unit.
2.2 SETTING IN PLACE
Thelocation of installationmust beunder an exhaust
hood,whichwillremove gas combustion products,small
amounts of water vapor emitted when the cooker doors
are opened, and exhaust fumes from the air. Level the
unitin final locationby turning theadjustable feet. Using
the cabinet top as a reference, obtain level adjustment
left-to-rightandfront-to-back.
CAUTION
Keepthisapplianceareafree and clear fromcombus-
tibles.
Donotobstructthe flow ofcombustionandventilation
air.
This installation must conform with local codes, or in
the absence of local codes, with the National Fuel
Gas code, ANSI Z223.1–Latest Edition. For installa-
tion in Canada, this appliance is to be in accordance
withthe current CAN/CGB-B149(.1or .2) Installation
Codefor GasBurningAppliancesandEquipmentand/
orLocal Codes.
This appliance, when installed, must be electrically
grounded in accordance with local codes, or in the
absence of local codes, with the National Electric
code, ANSI/NFPA70–Latest Edition. For installation
in Canada, all electrical connections are to be made
in accordance with CSA C22.1 Canadian Electrical
CodePart 1 and/or LocalCodes.
The boiler and its individual shut-off valve must be
disconnectedfrom the gassupply piping systemdur-
ing any pressure testing of that system at test pres-
sure in excess of 1/2psig (3.45 k/PA).
The wiring diagram adhesive label is located on the
inside of the front panel.
Thisproduct must beinstalledinaroomwithadequate
air supply.
Minimumclearancesfrom both combustible andnon-
combustible surfaces are 2"(51 mm) from right and
left wall and 2"(152 mm) from rear wall. Suitable for
installationon combustible floors/counters.
This unit is serviceable from the front and right side.
Do not install in such a manner that a service person
cannot remove the side panels. The optimum clear-
anceon the rightside is12"(302 mm), 24"(604 mm)
on the left.
Keepthis manual for future reference.
2.3 GAS CONNECTIONS
a. The generator is factory-adjusted for a gas input of
50,000 Btu/hr.at the pressureindicated.Please read
theratingplateontopoftheunit.Ifthisplateismarked
foradifferentgas than that supplied, notify your dealer
immediately. Install an external gas supply shut-off
valvein a visibleand accessible location.If the unitis
placed at the minimum side clearances rather than
theoptimum sideclearances, the onlyacceptable lo-
cation for the gas supply shut-off valve is under the
unit in the space provided by the legs.
b. Use new iron or steel pipe complying with the latest
ANSI Standard for Wrought-Steel and Wrought-Iron
Pipe, B36, properly threaded, reamed, and free from
chips, oil, and dirt. If pipe dope is used, apply a mod-
erateamount,leavingtwoendthreadsbare.Pipedope
mustbe resistant toLPgas. Connect thegasline into
the bottom (inlet) side of the shut-off valve. The sup-
ply pressure must be at least 1"(25 mm) water col-
umnhigherthanthemanifoldorregulatorpressurefor
proper function of the regulator. If it is not, check the
supply pipe for blockage or excessive pressure drop
andmake necessarycorrections.
c. Perform a gas leak test of all newly made joints, as
well as those leading to the main gas control valve.
Usea soapsolution. DONOT USE FLAME.
2. INSTALLATION

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-48466 -Rev. A 11/98 2-2
d. Naturalgasunitsareequippedwithapressureregula-
torfactory-adjustedtogive4"(102 mm)water column
manifoldpressure.
e. Propanegasunitsareequippedwith a pressure regu-
latorfactory-adjusted to give10"(254 mm)water col-
umnmanifoldpressure.
f. Refer to “Gas Burner Adjustment Instructions”
(page ___).
g. ONLY A LICENSED GAS FITTER SHOULD MAKE
GAS LINE CONNECTIONS.
2.4 ELECTRIC SERVICE CONNECTIONS
Connect cooker controls to 110/120 volt AC, 60 Hz,
single-phasebranchcircuitrated15 amps capacity. Wir-
ingwillconform to therequirementsofnational and local
electrical codes. (220 volts, 50 Hz, single-phase for ex-
portunits.)
ONLY A LICENSED ELECTRICIAN SHOULD MAKE
ELECTRICALCONNECTIONS.
2.5 WATER CONNECTIONS
Before connecting water to this unit, have water sup-
ply analyzed to make sure that hardness is no grater
than2.0 grainspergallon and pH level is within the range
of 7.0–8.5. Water that fails to meet these standards
should be treated by the installation of a water condi-
tioner.
EQUIPMENT FAILURE CAUSED BY
INADEQUATE WATER QUALITY IS
NOT COVERED UNDER WARRANTY.
CAUTION
PVC or CPVC are not acceptable materials for
drains.
There are two water inlets, one for the boilers marked
“HOT”and the otherfor the coldwatercondenser marked
“COLD.” Please connect hot or cold water to the boiler
water inlet and only cold water to the condenser water
inlet.
CAUTION
Do not connect hot water to the cold water con-
denser water inlet.
2.6 INSTALLATION CHECK-OUT
Aftercooker is set in place,and gas, water,and elec-
tricalconnections are made,thecooker must begiven a
thorough check-out. Correct operation is explained be-
low. If the equipment performs as described, it is ready
for final purge prior to cooking use; if not, consult the
troubleshootingguidein this manual. Beforemakingthis
check-out,the operator mustbe thoroughly familiarwith
theoperatingprocedures in Section 3and with the func-
tionof each controldescribed in Table 3-1.Refer to Fig-
ure 3-1 for identification of controls required in the
followingprocedures.
2.6.1 Warm-Up
Pushthepower switch(es) to the“ON”position(s).You
will hear water entering the unit through the solenoid
valve(s),filling the generator(s).
Oncethe waterlevel in the generator(s) hasreached
the appropriate level, the solenoid valve(s) will close,
and the gas burners will be lit. After a short time (ap-
proximately8 minutes), the red “READY”light(s) will come
on, indicating that the unit is ready to make steam.
2.6.2 Timed Steam Mode
Set the selector/timer knob to 10 minutes and close
the door. You will hear steam flow entering the cavity,
andcoldwaterflowintothedrain.Whenthetimerreaches
0 minutes,the buzzer willsound.The buzzer issilenced
byreturningtheselector/timer know tothe“OFF”position.
The red ready light will stay illuminated.
2.6.3 Constant Steam Mode
Theconstantsteam mode overridesallother cooking
modes. This mode is entered by turning the selector/
timer knob to the constant steam position on the dial
(green area). With the know set for constant steam and
the door closed, you should hear steam enter the cavity
and cold water flow into the drain.
2. INSTALLATION (cont’d.)

Form No. S-4846 Rev. A 11/98 2-3
2.6.4 Shut-Down Procedure
1. Flip main power switch to “OFF.” As this is an auto-
matic steam generator system, it will drain itself.
2. Check that all timer dials are in the “OFF” position.
3. Leavethecooking compartment doorsslightlyajar
to extend the life of the door gaskets.
2.7 REVERSING THE DOORS
The Pressureless Steam Cooker has a reversible
cookingcompartment door. Thissectioncontainsinstruc-
tions for reversing this door.
1. Turn off the power to unit.
2. Openthe cooking compartmentdoor.
3. Remove the two screws that attach the top hinge
to the front of the unit.
4. Slide the door upward, off the bottom hinge.
5. Remove the two screws that attach the bottom
hinge to the front of the unit.
6. Removethe right andleft side panelsby unscrew-
ing one screw on each panel and sliding the panel
down..
7. Remove the door interlock assembly by unscrew-
ing the two nuts that hold it in place (assembly is
attachedtothescrewsinthetop right hinge mount-
ing holes, see fig 2-1).
8. Remove the four screws in the right side hinge
mounting holes and install them in the left side
hingemountingholes(wherethehingeswereorigi-
nallymounted).
9. Using the nuts removed in step #6, reinstall the
doorinterlock assembly ontothe 2(two) screws in
the lower left hinge mounting holes (See Fig 2.1)
by moving the assembly over the cooking com-
partment to the other side of the unit. Rotate the
door interlock assembly 180ofor installation,
so that the switch is now facing up..
10. Reinstall for thetophinge andscrew intothe right
lowerhinge mountingholes.Rotate the hinge180o
for installation, so that the pin which the door
rides on is now facing up. The hinge must be ro-
tated because it will now function as the bottom
hinge. DO NOT COMPLETETLY TIGHTEN THE
HINGEMOUNTING SCREWS YET.Thesewill be
used later for adjusting the door.
11. Remove the door latch assembly form the face of
the unit. The two (2) nuts mounting the door latch
arelocatedbehindtheface of the unit andmustbe
accessedwhere the rightsidepanelwas removed.
12. Remove the two (2) white hole plugs from the left
doorlatchmounting holes, andinserttheminto the
rightdoorlatchmountingholes(wherethedoorlatch
assembly was originally mounted ).
13. Rotate the door latch assembly 180o, and install
into the left door latch mounting holes.
NOTE: Each stud on the latch assembly should have a
plastic washer, a spring, a plastic washer and a
Nyloc type nut.
14. Toadjust the tensionofthe door latch,tighten both
nuts down until the springs are fully compressed,
then back each nut of 1 1/2 turns.
15. Rotate the hinge 180ofor mounting.
16. Slide the remaining hinge into the top door bear-
ing..
17. Slide the door and hinge assembly down onto the
hingewhichyou have alreadymountedto the front
of the unit. Use the two screws to mount the top
hinge into the right upper hinge mounting holes.
DO NOT COMPLETELY TIGHTEN THE HINGE
MOUNTINGSCREWSYET.
18. Slowlypush the cookingcompartmentdoorclosed
until it is latched.
19. The cooking compartment door canberaised,low-
ered,and/orrotatedintopositionbybumpingit with
the palm of your hand or by using a small rubber
mallet.
20. First, check the alignment at the front of the door
by making sure that the striker in the door is cen-
tered with the latch mechanism on the front of the
unit.
21. Squarethedoortotheunitbyraising or loweringthe
hinge side of the door, keeping the latch centered
with the striker.
22. Visually inspect the door. Be sure that the door is
square to the unit, the striker is centered with the
latch, and the gasket is in contact with the entire
lip of the cooking compartment.
23. Gentlyopen the cooking compartment door,taking
care not to move it out of position.
24. Tighten all four (4) door hinge bracket mounting
screws.
25. Close and visually inspect the door again, as de-
scribed in step #22.
26. Reinstallthe left andrightpanels,using the screws
foreach panel.
2. INSTALLATION (cont’d.)

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-48466 -Rev. A 11/98
2. INSTALLATION (cont’d.)
2-4
TOP LEFT HINGE
MOUNTING HOLES
LEFT DOOR LATCH
MOUNTING HOLES
INTERLOCK ASSEMBLY
POSITION WHEN DOOR IS
REVERSED
LOWER LEFT HINGE
MOUNTING HOLES
TOP RIGHT HINGE
MOUNTING HOLES
INTERLOCK ASSEMBLY
ORIGINAL POSITION
DOOR LATCH ASSEMBLY
ORIGINAL POSITION
LOWER RIGHT HINGE
MOUNTING HOLES
Figure2-1. TYPICALDOORLAYOUT

Form No. S-4846 Rev. A 11/98 3-1
3. OPERATION
3.1 OPERATING CONTROLS AND
INDICATORS
The controls and indicators required to operate the
cookerarelisted in Table 3-1, togetherwithashort func-
tionaldescriptionof each. Figure 3-1 showsthephysical
location of each control and indicator.
3.2 OPERATING PROCEDURES
The ST-6-TGG pressureless steam cooker defrosts
frozenfoodsand cooks freshanddefrosted foods. Each
cooking compartment permits selection of continuous
(constantsteam)cooking or timed(0–60 minutes)cook-
ing. Instructions for operation are included in this sec-
tion. Consult Test Kitchen Bulletin for detailed cooking
information.
3.2.1 Daily Firing Procedure
1.Turngas valve to“OFF” located atlowerfront
of unit.
2. Wait 5 minutes for unburned gas to vent.
3. While this is taking place, flip power switch
from “OFF” to “ON”. Wait 5 minutes
for water to fill in boilers.
4. Open main gas valve.
5. Turn knob from “OFF” to “ON”when the
generator is ready to create steam
(Approx 195oF). The red ready light will come
on.
3.2.2 Cooking
NOTE
The red steamer ready light must be on be-
foreany controls becomeoperational.
1. Slide pans of food into cooking compartment pan
supports.
2. Closecooking compartment door.
3. Set timer cooking time:
a. CONSTANTSTEAM—for continuous cooking
b. 60-MINUTETIMER—for timed cooking.
4. Set appropriate timer to the required cooking time
(see Test Kitchen Bulletin in Section 3.5).
5. Turn off buzzer, which sounds to indicate cooking
is complete, by setting timer dial (1) to the OFF
position.
6. Open door sightly at first letting most of the steam
out of the compartment and then fully open the
door.
7. Unload by sliding pans of food from pan supports,
taking care to avoid hitting compartment opening.
3.2.3 Daily Shut-Down Procedure
1. Flip “Power” switch from “ON” to “OFF”. the
generators will automatically drain.
2. Check both timers dials are in the “OFF”
position.
3.Keep both compartmentdoors“Open”
CAUTION
When the unit is not in use, leave the cooking
compartment door slightly ajar to prolong the
life of the door gasket.
3.3 CLEANING
3.3.1 Daily Cleaning
After each period of daily operation (more frequently
as required to maintain cleanliness), the cooker should
bethoroughlycleanedbycompletingthefollowingsteps:
1. Remove left- and right-side pan supports, baffles,
and drain screens by lifting up and off mounting
studs. Wash with a mild detergent. Rinse and set
aside for reassembly.
2. Wash cooking compartment interior using a mild
detergentand water. Rinse anddry thoroughly.
3. Replace pan supports, baffles, and drain screens
incompartment and leavedoor open.
3.3.2 Prolonged Shutdown and Cleaning
Thissection includes instructionsfor prolonged shut-
down of the ST-6 TGG pressureless steam cooker.

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-48466 -Rev. A 11/98 3-2
Figure3-1. ControlsandIndicators
1. Pressthe power switchinto the “OFF”position. The
steamgenerator will automaticallydrain.
2. Clean the cooking compartment as described in
Section 3.3.1 of this manual.
3. The steam generator must be rinsed and drained.
Refer to Section 3.4, Cleaning the Generator, for
completeinstructions.
CAUTION
• Disconnect the power supply to the steam gen-
erator before servicing.
• Contact the factory, the factory representative,
orafactory-authorizedservice company to per-
form maintenance repairs.
• Keep this manual for daily reference.
3.3.3 Generator Cleaning
The ST-6-TGG is designed with an advanced clean-
ing system that notifies the user that the steam genera-
tor needs to be cleaned. Your steamer permits you to
quickly clean the generator. The cleaning sequence is
as follows:
Theamber “CLEAN”light illuminates whenscale builds
up in the tank and on the heating element.
Whenthe unit is to beused, the unitmust becleaned
as follows:
1. Turn the timer switch to the “OFF” position.
2. Turn off the water supply from its source.
3. OPERATION (cont’d.)
TABLE 3-1
CONTROLS AND INDICATORS
(See Figure 3-1)
FIG. 3-1 REF. DESCRIPTION FUNCTION
1 Timer/Constant Steam Controls cooking up to 60 minutes or uses constant operation.
2 IndicatorLight(red) When lit, indicates that cooker is in operation, or ready to cook.
3 IndicatorLight(amber) When lit, indicatessteam generator needscleaning/deliming.
4 Buzzer Signalsend of cookingperiod (notshown).
5 PowerSwitch (lit) Turnspower on tothe steamer.

Form No. S-4846 Rev. A 11/98
3. OPERATION (cont’d.)
3-3
3. Turnpower switch offanddrain the steamgenera-
tor that needs cleaning.
4. Turnthe power switchon.
5. Remove the cleaning solution inlet cap located on
the right hand side of the upper brow.
6. Using a kitchen funnel, pour Market Forge’s TOTAL
CONCEPT™delimingsolution(P/n 20-0318)into the
generator(2 quarts).
7. Add 5 quarts of watertofillthe generator to3/4.The
heater relay will click on.
CAUTION
Read directions and information on TOTAL CON-
CEPT™ deliming solution container before us-
ing.
8. Allow the unit to preheat until the red “READY” light
comes on.
9. After the ready light is on, set the timer for about
1 hour.
10. When timer has counted to zero and the buzzer
sounds,the “clean” light shouldbe off. Ifthelight is
not off, repeat Step 10.
11. Now the system needs to be rinsed, which is ac-
complished by:
• turningthe power off(the unitdrains)
• turning the water supply on at its source
• turning on the power permitting water to enter
thegenerator
• allowing the unit to reach preheat conditions
(greenlighton)
• setting timer for 10 minutes
• drainingtherinse water afterthebuzzer sounds
by turning off the power.
Afterrinsewater is drained, turnthepoweron, wait
forthe steam readylight,andyouarereadyto cook.
3.4 DRAINAGE
3.4.1 Cooking Compartment Drainage
The bottom of the cooking compartment is angled
slightlytoward the rearof the unit.This assures thatany
condensate build-up or spills will be directed toward the
drain hole, which is located at the rear bottom center of
thecooking compartment. Anyliquidexiting the cooking
compartmentrunsdown the cooking compartmentdrain
tubeandintothecondenserbox,where it is cooled down
to temperatures below 140°F prior to entering the drain
line.
3.4.2 Drip/Spill Trough Drainage
TheST-6 TGGpressurelesssteamcookerhasadrip/
spilltroughbelowthebottomcookingcompartmentdoor.
Itwill catch anycondensate gathering onthe front ofthe
unitwhen the dooris opened.

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-48466 -Rev. A 11/98
3. OPERATION (cont’d.)
3-4
3.5 TEST KITCHEN BULLETIN
Model ST-6- & 12-TGG Pressureless Cooker
Facts On Parade
1. Frozenvegetablesshouldalwaysbecooked in per-
forated12” x20” x 21/2”(1/1 65mm) pans 71/2 lbs
(34kg) maximumper pan.
2. Frozen entrees should be underlined with a perfo-
ratedpanforbest results. If they aredefrostedfirst,
the heating time will be decreased.
3. Fresh foods may also be cooked in this unit. Veg-
etables and other foods where the stock is not to
be retained should be cooked in perforated 12” x
20”x21/2” (1/1 65mm)pansforthe most nutritious
results.
4. There is a thermostatic time delay built into this
unit which adapts the unit to the proper cooking
time. This means that the total time will usually be
longer than the time setting.
5. There is a safety microswitch on the door which
shutsoff the steameach time thedoor is openedif
the unit is in the cooking cycle.
6. Both compartments may be filled and timers set
simultaneously.
7. Totalcookingtime will varydependingon the load,
even though the timer setting is the same.
8. Allfoods, except cakesand pastry, canbe cooked
in a steam cooking unit.
9. Steamcookedmealshavegreaternutritionalvalue
since they retain most of their vitamins and miner-
als.
10. Becausefoodsarecookedfaster by thehighertem-
peraturesof steamcooking, theycan be prepared
closer to serving time, insuring maximum fresh-
ness.
11. Steam cooked foods have a higher percent yield
moreportions per dollarspent.
12. Foodmay be servedfrom the samepan in whichit
issteamcooked,thusreducingfoodbreakagesince
there is no extra handling or transferring of food
fromcooking pans toserving pans. Italsoreduces
pot washing tasks.
13. Someimportant advantages ofsteam cooking are
laborsaving, reducedoperating costs, space sav-
ing, and the lifting of heavy stock pots is elimi-
nated.
14. Rice and spaghetti products, if thoroughly wet at
the start of the cooking process, are very easily
prepared.
15. Foodsuchaspotatoes,poultry,seafood,andsome
meats may be blanched in the steam cooker, thus
reducingthetotalcookingtime and grease absorp-
tion.
16. Fuelis used onlywhenthe steam cookingunitis in
operation.
17. Thesteamcookerwillloosenfoodsburned on pans
makingwashingeasier.
18. Solid pans are recommended when liquid is to be
retainedandperforated pans whentheliquidis not
tobe retained.
19. Eggs may be cooked out of the shell if they are to
be chopped which eliminates peeling after steam-
ing.
20. Thesteam cooker canbeopened during thecook-
ing period to add or remove items. If any time is
lost, and adjustment may be make on the timer.
21. Steam cooking information, including recom-
mended pan size and type, weight per pan, cook-
ingtimes and panyields are givenonthe following
pages of this bulletin.

The ST-6-TGG pressureless cooker is a two-compartment unit. Each compartment holds three 12” x 20” x 21/2” or
12” x 20” x 4” pans. This unit enables the cook to prepare foods close to the time of service. The cooking times given
aretimersettings and shouldbeset on apreheatedcompartment. There isathermostatic time delayineach compart-
mentthat adjusts thetotal time dependingonthe temperature andamount of thefood. Therefore, thetotal time willbe
greater than the timer setting. At the end of the timer cooking cycle the bell will ring, steam will stop flowing, and the
foodcan be removed.
FROZEN VEGETABLES
ITEM
Asparagus
Spears
Beans,Green
RegularCut
Beans,Green
FrenchCut
Beans,Lima
Broccoli
Brussels
Sprouts
Carrots
Cauliflower
Corn-Cut
MixedVegetables
Peas(Loose)
Spinach
Squash
Approx.Frozen
Weight
PerPan
71/2lbs.(3.4kg)
6lbs.(2.7kg)
6lbs.(2.7kg)
71/2lbs.(3.4kg)
6lbs.(2.7kg)
71/2lbs.(2.7kg)
6lbs.(2.7kg)
6lbs.(2.7kg)
71/2lbs.(3.4kg)
71/2lbs.(3.4kg)
71/2lbs.(3.4kg)
9lbs.(4kg)
12lbs.(5.4kg)
Recommended
12”x20” (1/1)
PerforatedPan
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
Number
ofPans
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
Approx.Number
Cooked
Servings
PerPan
303oz.(85g)
253oz.(85g)
253oz.(85g)
303oz.(85g)
253oz.(85g)
303oz.(85g)
253oz.(85g)
253oz.(85g)
303oz.(85g)
303oz.(85g)
303oz.(85g)
304oz.(115g)
503oz.(85g)
Timer
Settingsin
Minutes
12-15
8-12
12-15
12-15
4-6
10-15
10-15
7-12
8-12
8-12
3-5
Mustbe
defrosted
Mustbe
defrosted
FROZEN PREPARED ENTREES
ITEM
LobsterTails
6-8oz.(170-255g)
Shrimp,C.D.P.
Shrimp
Green
BulkPackFrozen
BulkPack
Defrosted
Weight
PerPan
7-8lbs.(3.2-3.6kg)
16-20lbs.(7-9kg)
16-20lbs.(7-9kg)
31/2-4lbs.(1.6-1.8kg)
31/2-4lbs.(1.6-1.8kg)
Recommended
12”x20” (1/1)
PerforatedPan
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
Number
ofPans
1-3
1-3
1-3
1-3
1-3
Timer
Settingsin
Minutes
15-25
8-11
11-15
35-45
25-35
Approx.Num-
ber
CookedServings
PerPan
156oz.(170g)
753oz.(85g)
503oz.(85g)
106oz.(170g)
106oz.(170g)
3. OPERATION (cont’d.)
3-5

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-48466 -Rev. A 11/98
ITEM
Beans,SnapGreen
orWaxed
Beets(50mm)
2”Diameter
Broccoli1/2-3/4”
(12-20mm)Stalks
Carrots
Sliced
Cauliflower,Trimmed
11/2-2”(38-50mm)
CornonCob
Husked
Cabbage1/4-1/6
ofHead,Cored
Onions,2”(50mm)
Diameter
Peas,Shelled
Potatoes,French
FryCut
Potatoes,Regular
Cut,3”(75mm)
Spinach,Cleaned
Cut
Squash,Summer,Sliced
1”thick(25mm)
Squash,Winter
Peeled
Turnip,
Diced
Approx.Frozen
Weight
PerPan
6lbs.(2.7kg)
71/2lbs.(3.4kg)
6lbs.(2.7kg)
9lbs.(4kg)
6lbs.(2.7kg)
1doz.
5lbs.(2.25kg)
6lbs.(2.7kg)
5lbs.(2.25kg)
10lbs.(4.5kg)
10lbs.(4.5kg)
3lbs.(1.4kg)
7lbs.(3.2kg)
9lbs.(4kg)
5lbs.(2.25kg)
Recommended
12”x20” (1/1)
PerforatedPan
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
Number
ofPans
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
Approx.Number
Cooked
Servings
PerPan
25-303oz.(85g)
30-353oz.(85g)
25-303oz.(85g)
35-403oz.(85g)
30-353oz.(85g)
12
15-204oz.(115g)
25-304oz.(115g)
25-303oz.(85g)
503oz.(85g)
503oz.(85g)
10-1233/4oz.(105g)
30-353oz.(85g)
25-303oz.(85g)
20-254oz.(115g)
Timer
Settingsin
Minutes
18-22
40-50
14-18
18-21
12-16
10-15
14-18
20-25
5-6
18-21
35-40
3-5
7-10
10-15
28-32
VEGETABLES -Canned
ITEM
Canned
Vegetables
Weight
PerPan
7lbs.(3.2kg)
Recommended
12”x20” (1/1)
PerforatedPan
21/2”(65mm)
Number
ofPans
1-3
Timer
Settingsin
Minutes
5-10
Approx.Num-
ber
CookedServings
PerPan
25-303oz.(85g)
VEGETABLES
PRESSURELESS STEAM COOKING TIMER SETTINGS AND PORTIONS
3-6
3. OPERATION (cont’d.)

ITEM
Chicken
Cutup
Chicken,4lbs.
Whole
Fowl,5lbs.ormore
Whole
Fish,Fillets
Frankforts
Hamburgers
3 oz. (85g)
Meatballs
1 oz. (30g),size*
Meatloaf*
PorkChops,4oz.
LoinBone(115g)
Sausage
11/2oz.(45g)
Turkey
OnCarcass
Turkey
OffCarcass
Approx.Frozen
Weight
PerPan
8lbs(3.6kg)
3each
2each
3lbs(1.4kg)
5lbs(2.3kg)
5lbs(2.3kg)
6lbs(2.7kg)
15lbs(6.8kg)
6lbs(2.7kg)
6lbs(2.7kg)
20-22lbs(9-10kg)
10-12lbs(4.5-5kg)
Recommended
12”x20” (1/1)
PerforatedPan
21/2”(65mm)
4”(100mm)
4”(100mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
Number
ofPans
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1
1-3
Approx.Number
Cooked
Servings
PerPan
15-202oz.
Protein(55g)
25-302oz.
Protein(55g)
20-252oz.
Protein(55g)
12-152oz.(55g)
35-402oz.(55g)
20-252oz.
Protein(55g)
20-252oz
Protein(55g)
50-602oz.
Protein(55g)
242oz.
Protein(55g)
18-202oz.(55g)
50-602oz.
Protein(55g)
55-652oz.
Protein(55g)
Timer
Settingsin
Minutes
20-30
45-50
50-60
10-15
3-5
18-22
20-25
40-50
25-30
18-21
2-21/2hrs.
1-11/4hrs.
MISCELLANEOUS
ITEM
Eggs
In Shell
Eggs
Outof Shell
Rice—
Bulletin 16
gives
direction
Spaghetti
Bulletin 13
gives
direction
Weight
PerPan
3dozen
4dozen
4lbs.(1.8kg)
3lbs.(1.4kg)
Recommended
12”x20” (1/1)
PerforatedPan
21/2”(65mm)
21/2”(65mm)
21/2”(65mm)
4”(100mm)
Number
ofPans
1-3
1-3
1-2
1-2
Timer
Settingsin
Minutes
9-11
6-8
18-22
18-22
Approx.Number
CookedServings
PerPan
36
1eggeach
48
1eggeach
60-653oz.(85g)
40-454oz.(115g)
MEAT—POULTRY—FISH
PRESSURELESS STEAM COOKING TIMER SETTINGS AND PORTIONS (continued)
*RawweightforMeatballsand Meatloaf includes hamburgand extendersandyields2oz. (55 g)proteinplus extenders
or 3 oz. (85 g) total portion.
3. OPERATION (cont’d.)
3-7

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-4846 Rev. A 11/98
4. TROUBLESHOOTING
4.1 GENERAL
The information in this section is intended to assist
both the operator and service personnel in locating the
general source of problems that may occur with the
cooker. Before following any of the procedures given in
this section, the operator should be thoroughly familiar
with the operating instructions and the function of all
controls that are described in Section 3. If the problem
cannot be readily corrected, the operator should con-
tact the nearest Market Forge service agency for as-
sistance.
4.2 TROUBLESHOOTING GUIDE
Atroubleshooting guidefor use by service personnel
is given in Table 4-1.
4.3 ELECTRICAL TROUBLESHOOTING
PROCEDURES
Beforeperforming thetroubleshooting procedures in
this section, the serviceman must be familiar with the
function of all controls as described in Section 3.
The electrical troubleshooting procedures that follow
requireaccessto components andterminalsof the elec-
trical control panel shown in Figure 7-3. Electrical con-
trols are reached by removing screws that fasten the
control panel to the frame. The panel may be pulled for-
ward for testing while interconnected to the cooker cir-
cuitsor disconnected atthe pin connectionfor complete
removalandrepair.
TABLE 4-1
GENERAL TROUBLE-SHOOTING GUIDE
PROBLEM PROBABLECAUSE REMEDY
1. POWERLIGHT DOES NOT
COME ON WHEN POWER
SWITCH IS PRESSED INTO THE
ONPOSITION.
a. No120V power to unit.
b. Faulty POWER switch. a. Be sure 120V power supply is on. b. Check/replacePOWER switch
(P/n08-6549)
2. WATER ENTERS THE STEAM
GENERATOR VERY SLOWLY.a. Dirty strainer screen in the
water fill solenoid valve.
b. Dirtor limeaccumulation
on seat of water fill
solenoidvalve.
c. Lowerwaterpressure.
a. Clean/replacestrainerscreen.
b. Clean valve seat.
c. Checkinlet pressure (25–50 psi).
3. STEAM GENERATOR WILL NOT
FILL.a. Faultygenerator fill
solenoidvalve.
b. Faultygeneratordrain
solenoidvalve.
c. Limebuild-uponprobe.
a. If 120V is verified at the fill solenoid coil
(see Fig. ___), but the valve fails to open,
replacethevalve (P/n 08-6498).
b. If 120V is verified at the drain solenoid coil
(see Fig. 7.4), but the valve fails to close,
replacevalve(P/n 08-5021).
c. Cleanor replace probe (P/n 08-6337).
4. READYLIGHT WILL NOT COME
ON.a. Faulty195°Fgenerator
thermostat.
b. Limebuild-uponprobe.
a. Check/replace thermostat (P/n 08-6449).
b. Clean or replace probe (P/n 08-6337).
4-1

Form No. S-4846 Rev. A 11/98
4. TROUBLESHOOTING (cont’d.)
TABLE 4-1 (cont’d.)
PROBLEM PROBABLECAUSE REMEDY
5. GENERATOR WILL NOT CREATE
STEAM.a. 120V power supply is not
connectedor turned on.
b. Cookingcompartmentdoor
is ajar.
c. Cookingcompartmentdoor
is out of alignment.
d. Faultydoor magnet or
magneticreed switch.
e. Limebuild-uponprobe.
f. Faulty steam relay or
contactor.
g. Faultycontrol panel
TIMER.
h. Faulty MODE selector
switch.
i. Wiringshort.
a. Check to be sure 120V power is connected
andon.
b. Check to be sure that the cooking compart-
ment door is closed and latched.
c. Check to be sure cooking compartment
doorisproperly aligned.
d. Check magnet (P/n 08-5027) and reed
switch(P/n 08-6308). Replace if needed.
e. Clean or replace probe (P/n 08-6337).
f. Check/replace steam relay or contactor if
necessary(P/n 08-6472/10-5944).
g. Check/replacecontrol panel TIMERif
necessary(MechanicalP/n 08-6464; Digital
P/n 08-6429).
h. Check/replace MODE SELECT switch if
necessary(P/n 08-6550).
i. Check wiring at terminals.
6. GENERATOR CONTINUES TO
CREATE STEAM WHEN THE
COOKING COMPARTMENT DOOR
IS OPENED.
a. Faulty magnet reed switch
(contacts failed closed).
b. Wiringshort.
a. Check magnetic reed switch. Replace if
necessary(P/n 08-6308).
b. Check wiring at terminals.
7. GENERATOR DOES NOT DRAIN
WHEN THE POWERSWITCH IS
PRESSED INTO THE OFF
POSITION.
a. Cloggedorkinkedgenera-
tordrain line.
b. Cloggedgeneratordrain
hold.
c. Faultygeneratorsolenoid
drainvalve.
a. Checkto besure thatthe generatordrain
line is not kinked and is free of debris.
b. Checkto be surethe generator drainhole
is free of debris.
c. Rebuildorreplacegeneratorsolenoiddrain
valve(P/n 08-5021).
8. CLEANGENERATOR
LIGHT STAYS ON AFTER IT HAS
BEEN CLEANED (DELIMED)AND
RINSED.
a. Faulty or incorrectly set
CLEANGENERATOR
thermostat.
b. FaultyCLEAN latching
relay.
c. Wiringshort.
d. Faulty RESET switch.
a. DepressRESET button on front panel.
b. Check/replace if necessary(P/n 08-6474).
c. Check wiring at terminals.
d. Check/replace if necessary(P/n 08-6553).
9. UNIT FAILS TO HOLD. a. Faulty hold thermostat.
b. Faulty hold switch.
c. Faulty timer.
a. Replace(P/n 08-7521).
b. Replace(P/n 08-6550).
c. Check/replace control panel TIMERif
necessary(MechanicalP/n 08-6464; Digital
P/n 08-6429).
4-2

MARKET FORGE INDUSTRIES,INC.
35GARVEY STREET EVERETT,MA02149
TEL:[phone] TELEX:91-9494
FAX:[phone] OUTSIDE MA:800-227-2659
Form No. S-48466 -Rev. A 11/98 4-3
10. STEAM ENTERS COMPARTMENT
CONTINUOUSLY.TIMER DIAL
NOT TURNING.
a. Constant steam position.
b. Faulty thermostatic
switch.
c. Faulty timer motor.
d. Faultywiring.
a. Move knob to timing location.
b. Replace switch. See Subsection 5.4.8.
c. Replacetimer. See Subsection 5.4.4.
d. Inspect condition of wire and tightness of
allconnections. Correct asneeded.
11. STEAM CONTINUES TO FLOW
INTO COMPARTMENT AND/OR
BUZZER FAILS TO SOUND AT END
OF TIMER SETTING.
a. Timer contacts faulty.
b. Buzzer faulty.
c. Faultywiring.
a. Replacetimer. See Subsection 5.4.4.
b. Replace buzzer. SeeSubsection 5.4.9.
c. Inspect condition of wire and tightness of
allconnections. Correct asneeded.
12. BURNERS WILL NOT IGNITE. a. Manual gas shut-off valve
is not open.
b. Main POWER switch in
OFFposition.
c. Nowaterin boiler.
d. Electricity off.
e. Faulty hot surface igniter.
f. Faulty ignitionmodule.
g. Faulty gas valve.
h. Faultytransformer.
a. Open.
b. Turn to ON position.
c. Check to be sure main power switch is on.
Check to be sure main water supply is on.
d. Turn on 110V electrical supply.
e. Checkandreplace.
f. Check andreplace.
g. Checkandreplace.
h. Checkandreplace.
13. COLD WATER CONDENSER DOES
NOT FUNCTION.a. Main water line shut off.
b. Thermostat out of adjust-
ment or defective.
c. Loose coil nut.
d. No continuity in solenoid
coil.
a. Turnon.
b. Readjustfor proper operationorreplace if
defective.
c. Tighten coil nut.
d. Check coil for continuity. If open, replace.
14. BOILER OVERFILLS WITH
WATER.Probes dirty. Cleanprobes.
15. DRAIN WATER TEMPERATURE
TOO HIGH.a. Faulty 130°F thermostat
onthe condensertank.
b. Faulty tempering tank fill/
cool solenoid valve.
c. Faultywiring.
a. Check130°F thermostat. Replace if
necessary.
b. If 120V is verified at the solenoid cell, but
the valve fails to open, replace solenoid.
c. Checkwiring.
4. TROUBLESHOOTING (cont’d.)
TABLE 4-1 (cont’d.)
PROBLEM PROBABLECAUSE REMEDY
4.3.1 Incoming Power
Before troubleshooting any of the electrical parts or
assemblies, verify that power is being supplied to the
cooker. Incoming power is connected at the boiler (or
direct-connectedsteam) control boxlocated in thebase
cabinet.Withpowerconnectedtothecooker,anACvolt-
meteris used tomeasure 120 volts across L1and L2. If
120 voltsis present, andthe cooker willnot operate, the
fault lies within the electrical circuits of the cooker.

Form No. S-4846 Rev. A 11/98 4-4
TABLE 4-2
ELECTRICAL FAULT ISOLATION GUIDE
FAILURE FAULTLOCATION
1. Willnot operate ineither CONSTANTSTEAM or 60-MINUTE
TIMER positions.
2. Operatingin CONSTANTSTEAM position butnot in60-MINUTE
TIMER position.
3. Operatesin 60-MINUTETIMER position but not inCONSTANT
STEAM position.
4. Steam solenoid valve fails to open with indicator light on.
5. Indicator light off with steam solenoid valve open.
6. With indicator light on and steam solenoid valve open, timer dial
fails to turn.
7. Buzzer fails to sound at end of 60-MINUTE TIMER mode.
8. Steam flows continuously from boiler drain line.
a. Incomingpower
b. Timer
c. Door interlockswitch
d. Wiring
a. 60-minutetimer
b. Wiring
a. Timer
b. Wiring
a. Solenoid valve coil
b. Wiring
a. Indicatorlight
b. Wiring
a. Compartmentthermostatic switch
b. Constantsteam position
c. Timermotor
d. Wiring
a. 60-minutetimer contacts
b. Buzzer
c. Wiring
a. Thermostatic switch
b. Coldwater solenoid valve
c. Wiring
4.3.2 Electrical Inspection
The first step in any electrical troubleshooting proce-
dure is a thorough physical inspection of all wiring con-
nections. To access electrical components, remove the
controlpanel asexplained inSubsection 6.3.4.
WARNING
Beforeremovingcontrolpanelorcheckingconnec-
tionsandwiring, be surethat the circuit breakerfor
incoming power is OFF. When power is supplied,
all exposed terminals of the control panel carry
120 volts.
Check all wiring connections by hand to assure that
both ends of all connection points are tightly secured.
Useascrewdriver to tightenconnectionpoints. If neces-
sary, visually inspect all quick-disconnect terminals for
evidenceofcorrosion. Terminals in thisconditionshould
be separated, cleaned with emery cloth until shiny, and
tightlyreconnected.
4.3.3 60-Minute Timer
4.3.3.1 TimerContacts
Defective timer contacts will result in failure of either
cooker compartment to operate. When this occurs, re-
4. TROUBLESHOOTING (cont’d.)

Figure4-1. Wiring Diagram,Model ST-6 TGG