SEZ SERIES COUNTERTOP STEAMERS | COOKING HINTS |
COOKING HINTS
COOKING TIPS
Schedule cooking of fresh vegetables so that they will be served soon after they are cooked. If it is necessary to prepare them in advance, they can be plunged into cold water, drained thoroughly and held under refrigeration until needed for service.
Five pounds of cold cooked vegetables can be reheated in the steamer in 5 to 10 minutes, depending upon the variety.
SUGGESTED COOKING TIMES
Timer settings are for general guidance only. Differences in food quality, size, shape, freshness, load size, and desired degree of doneness must be taken into consideration and adjustments made in time, if necessary.
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Product | Weight | Portions | (minutes) | Pan Used | |
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Asparagus |
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Fresh | 3½ lbs. | 14 (4 oz.) | Full/Perforated | ||
Frozen Spears (Thawed) | 5 lbs. | 20 (4 oz.) | 9 | Full/Perforated | |
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Beans |
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Green - Frozen, Cut | 5 lbs. | 20 (4 oz.) | 12 | Full/Perforated | |
Green - Fresh | 5 lbs. | 20 (4 oz.) | Full/Perforated | ||
Wax - Frozen | 5 lbs. | 20 (4 oz.) | 13 | Full/Perforated | |
Lima - Frozen | 5 lbs. | 20 (4 oz.) | 10 | Full/Perforated | |
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Broccoli |
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Spears | 4 lbs. | 16 (4 oz.) | Full/Perforated | ||
Spears - Frozen (Thawed) | 5 lbs. | 20 (4 oz.) | 8 | Full/Perforated | |
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Brussel Sprouts |
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Fresh | 5 lbs. | 20 (4 oz.) | Full/Perforated | ||
Fresh | 5 lbs. | 20 (4 oz.) | 13 | Full/Perforated | |
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Carrots |
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Frozen - Whole Baby | 5 lbs. | 20 (4 oz.) | 12 | Full/Perforated | |
Fresh - | 5 lbs. | 20 (4 oz.) | 12 | Full/Perforated | |
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Cabbage |
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Green, Cut Into Wedges |
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Red, Cut Into Wedges |
| 16 | Full/Perforated | ||
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Cauliflower |
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Fresh, Whole | 2 lbs. | 8 (4 oz.) | Full/Perforated | ||
Fresh, Whole | 2 lbs. 12 oz. | 11 (4 oz.) | 15 | Full/Perforated | |
Frozen, Flowerettes | 5 lbs. | 20 (4 oz.) | Full/Perforated | ||
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Corn |
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Fresh, Cob, | 5½ lbs. | 15 | Full/Perforated | ||
Frozen - Whole Kernel | 5 lbs. | 20 (4 oz.) | 8 | Full/Perforated | |
Frozen - Cob, 6 Inch Ears | 9 lbs. | 14 | Full/Perforated | ||
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Table continues on next page. |
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OPERATOR’S MANUAL 1183437 |
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| PAGE 13 | ||
COOKING HINTS