Operator’s Manual |
Under this heading comes a host of dishes not otherwise classified.
Cereals, eggs, noodles, spaghetti, rice, macaroni, and dumplings, with variations of each, are just a few.
Cooked. frozen convenience foods such as beef stroganoff, pot roast and noodles, chicken fricassee and rice, stuffed cabbage rolls, need only be brought up to serving temperature and then transferred from the pack directly onto the serving plate. The time required to heat these convenience foods is
The disposable aluminum foil pans should be placed on a perforated stainless steel pan for support when steaming or carrying the hot product. Cover the pan with a stainless lid it a cover is not provided. Do not use plastic wrap or aluminum toil as a cover in the pressure steamer.
Vegetable Pressure Steam Cooking Chart
The cooking time for vegetables have wide limits due to several factors. Young or new vegetables cook in less time than the older ones. Freshly picked vegetables cook taster than those long stored. Different species of the same foods cook in varying time limits. The size of the vegetable or pieces affects the speed of cooking. The type of container also influences the length of the cooking period. Shallow pans are taster than deep ones, the perforated types are faster than the solid.
SUGGESTED TIME IN MINUTES |
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FRESH VEGETABLES |
| FROZEN VEGETABLES |
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Asparagus |
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Beans, Green | Beans, Green, regular | ||
Bean, Lima | Beans, Lima | ||
Beets | Broccoli Spears. | ||
Broccoli Spears | *Brussels Sprouts | ||
Brussels Sprouts | Carrots, diced | ||
Cabbage, wedges | Cauliflower | ||
Carrots | Corn, cut (Kernel) | ||
Cauliflower | Peas | ||
Corn | *Mixed Vegetables | ||
Onions |
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Parsnips | * Defrosted Only |
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Peas |
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Peppers, stuffed |
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Potatoes, white |
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Potatoes, sweet |
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Rutabaga, cubed |
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Spinach |
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Squash, summer, cut |
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Squash, winter, half |
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Turnips, cubed |
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