Vulcan-Hart VL2GSS ML-52389, VL3GSS ML-52393 Selection of Pans for Steam Cooking, Fresh Product

SELECTION OF PANS FOR STEAM COOKING

VL steamer compartments are designed to accept combinations of the following perforated or solid cooking pans (Fig. 8):

PAN ACCOMODATION, PER COMPARTMENT

Max Qty	Pan Size	Pan Depth
4	12 X 20	6
6	12 X 20	4
8	12 X 20	21/2

618 X 26

	(center support removed)	1
16	12 x 20	1

			Fig. 8
The following chart lists the type of pan to use for various foods:
		FRESH PRODUCT
Type Pan	Product		Examples
Solid 12" x 20"	Dehydrated fruits and		Dried peaches, prunes, apples, and appricots. Sliced onions
	vegetables		and sliced potatoes.
	Cereals and puddings		Cream of wheat, rolled oats, rice.
	Vegetables to be cooked		Broccoli, brussels sprouts, peas, cauliflower.
	in their own liquid
	Meats and poultry		To save broth, cook in solid pans.
	Canned foods		Place opened can in solid pan or pour contents into the pan.
Perforated	Root vegetables*		Potatoes, carrots, beets, turnips, onions, parsnips, rutabagas
12" x 20"			oyster plant.
	Sausages		Frankfurters, weiners, garlic sausages, meat sausages.
	Leaf vegetables*		Spinach, kale, turnip greens, collard greens, cabbage.
	Miscellaneous		Corn on the cob, green beans, celery / celery hearts, green
			pepper shells, squash, mushrooms. Eggs in their shells.
18" x 26"	Precooked and partially		Ham, meat loaf, roast beef, chicken, turkey, hamburger
	cooked sliced meats		patties.

*If you wish to save liquids from root or leaf vegetables, place them in a solid pan, or place a solid pan undet the perforated pan.

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