Cleveland Range 21CET16, 24CEA10, 21CET8 manual Steaming Tips Lobster Crab Shrimp

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D. STEAMING TIPS - LOBSTER - CRAB - SHRIMP

(1)Live Lobster and Crabs

a.Live lobsters and crabs are steamed according to the time on the Suggested Timer Setting Guide.

b.Steam them on a perforated pan with a catch pan (a solid pan) on a lower pan slide. Discard the juices and non-edible matter collected during steaming.

(2)Lobster Tail 8 oz.

a.To serve in a shell, cut the frozen lobster tail in half, lengthwise. Place the cut side up on a perforated pan. Steam 5-6 minutes or until the meat turns opaque white. Season and garnish to serve.

b.To serve a butterfly lobster tail, thaw tail, cut top shell length-wise all the way to the tail fins. Spread shells apart and pull meat out. Close empty shell and lay meat on top of shell. Steam according to Suggested Timer Setting Guide.

For volume preparation:

20 to 25. 6-8 oz. Lobster tails can be steamed on one 12 x 20 x 1 perforated pan.

(3)King Crab Legs

a.Available as cooked and frozen. Steam just long enough to heat through.

b.Served either whole or cut into 3 sections.

c.Suggested Timer Settings 4 minutes

12 lb of sectioned legs per 12 x 20 x 2 ½ perforated pan 10 lb of whole legs per 12 x 20 x 2 ½ perforated pan

(4)Shrimp

a.Shrimp are available as:

Green shrimp in frozen 5 lb. blocks Peeled, deveined and ready to cook Peeled, deveined and cooked

b.Shrimp is very delicate seafood. When over cooked it becomes very rubbery, therefore, it is better too slightly under cook the shrimp rather than over cook it. Refer to Suggested Timer Setting Guide for cooking shrimp for various sizes.

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Contents Part No. CET-OPM Rev a 1/01 Operators ManualFor the User OPERATOR’S Manual Chapter Table of ContentsSection Steam Cooking Guidelines Table of ContentsLimited Warranty Introduction Operational SafetySerial Number Product InformationModel Number Product Information PlateModel 21CET8 Pictured Product DescriptionCompartment Control Panels Dial Timer Control PanelCooking Operations Keypad Control Panel Keypad Timer Control PanelTimer Operation TIMED/MANUAL Switch SteamCraft Ultra 3 Timer DisplayNumber Pad Keys START/STOP KeyGeneral Operation Power on Automatic FillPreheating the Steamer Descaling Required Light FeatureInspecting the Cooking Compartment Cooking with the Steamer Manual Cooking Procedure Operating and Cooking Procedure Manual ModeUsing the Timer in Manual Mode Power Off Automatic Blowdown Shutdown and Cleaning ProceduresSteam Generator Blowdown Blowdown FrequencyShut Down and Cleaning Blowdown ProcedureInner Door Assembly Maintenance Preventative Maintenance TroubleshootingWeekly/Monthly Maintenance Descale Steam Generator Atmospheric Steam Generator Descaling Procedure For Dissolve Descaler Solution Part NoProblem Possible Cause REMEDY/REFERENCE Operators Troubleshooting GuideTrouble Shooting Guide OFF See Warning underProper operation, see To verify the steamersDescale unit, it is just a Reminder that steamerTroubleshooting Notes Introduction Steam Cooking GuidelinesSizing UP PAN Capacity Reference Charts for Typical Pan CapacitiesServing Sizes How Much? How Many? Serving SizeFruits From previous Steaming Tips Lobster Crab Shrimp Limited Extended Warrnty Coverage Limited Warranty
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21CET16, 21CET8, 24CEA10 specifications

Cleveland Range has built a reputation for innovation and quality in the foodservice industry, particularly known for its combination ovens, braising pans, and steamers. Among their impressive lineup are models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10, each designed to enhance kitchen efficiency and ease of use while preparing a wide variety of dishes.

The 24CEA10 is an advanced combi oven which excels in producing consistent, high-quality results. This model features advanced convection technology, allowing for even heat distribution throughout the cooking chamber. It also comes equipped with programmable cooking modes, optimizing the cooking process for various foods, from baked goods to large cuts of meat. The unit's user-friendly interface simplifies navigation through different settings, while the built-in monitoring systems provide real-time feedback on cooking progress.

Next is the 21CET8, a compact and versatile electric steam generator ideal for smaller kitchens. This model stands out for its energy efficiency and low water consumption, which not only reduces operational costs but also supports sustainability initiatives. The 21CET8 utilizes a sophisticated control system that allows chefs to precisely adjust temperature and steam settings, ensuring optimal cooking conditions for everything from delicate vegetables to robust seafood dishes.

The 21CET16 offers larger capacity while maintaining the same level of efficiency as its smaller counterpart. This model is designed for high-volume cooking operations and ensures that chefs can prepare large batches of food without sacrificing quality. It features dual steam generation capabilities, allowing for rapid heating and cooking, which is crucial during peak hours.

A new addition to the lineup is the 21CGA5, a gas model that emphasizes performance and durability. With its stainless steel construction, this unit is built to withstand the rigors of a busy kitchen. The 21CGA5 incorporates precise temperature controls and rapid heat recovery, making it ideal for restaurants and catering operations that demand consistent results under pressure.

Finally, the 24CGA10 combines the benefits of gas cooking with advanced technology. This model features a high-efficiency burner system and robust insulation, which work together to provide faster cooking times and reduced energy consumption. The 24CGA10 also includes a self-cleaning feature, enhancing maintenance ease and allowing operators to focus on food preparation rather than equipment upkeep.

In summary, the Cleveland Range models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10 represent a powerful collection of cooking equipment designed to improve efficiency, support various cooking methods, and deliver exceptional results, proving invaluable in any foodservice operation.
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