Southbend SEZ/3 manual SEZ Series Countertop Steamers

SEZ SERIES COUNTERTOP STEAMERS				COOKING HINTS
	Table continuing from previous page.
				Cooking Time
	Product	Weight	Portions	(minutes)	Pan Used
	Black Eyed Peas	2 lbs.			Full/Perforated
	Place beans in pan and cover with 3-quarts hot tap
	water. Steam for 2 minutes; remove from steamer
	and cover for 1 hour. Remove cover and place back
	in steamer for 35 minutes.
	Oysters	5 lbs.	16 Count	12	Perforated Pan
					Nested in Full Pan
					2½-Inch Deep
	Shrimp, Fresh, Medium, Heads Removed	5 lbs.		6-7	Full/Perforated
	Shrimp, Frozen, Large, Peeled & Deveined	5 lbs.		8	Full/Perforated
	Lobster	1¾ lbs.		8	Full/Perforated
	Alaskan King Crab Legs	1 lb.		4-5	Full/Perforated
	Cherrystone Clams	5 lbs.	12	7	Full/Perforated
	Fish Fillets	7½ lbs.	12 (10 oz.)	18	Full/Perforated
					Nested in Full
					Hotel Pan

•For eggs cooked in the shell, adding salt to the cooking water increases cooking efficiency and decreases cooking time. If the egg cracks, the white is cooked at the crack and is sealed right away.

•To avoid green yolk (which is a deposit of iron sulfide) chill the eggs immediately after removing from the steamer by plunging them into a cold water bath (preferably containing ice).

•A quick and easy way to cook eggs for a salad mixture is to crack them directly into a solid steam table pan which has been lightly coated with salad oil. Do not mix. Steam until they are hard cooked. Remove and chop as you would for

egg salad. The job of peeling is eliminated.

•Transfer steamed hot chicken to deep pan, cover with Cacciatore Sauce and finish in oven. Bake 20 to 30 minutes. May be held on steam table.

•Chicken, sausage, and/or fish may be browned in Infra-Red or Radiant Broiler after steaming by brushing with melted margarine mixed with salad oil to give a golden brown color.

•Save juices from steamed chicken or turkey to make soups, sauces, or casserole dishes.

•Chicken may be steamed in advance and refrigerated for next day’s use. Be sure to bring product back to 180°F before serving.

•Save the juice from the corned beef. After the cabbage has been steamed, place it in a solid pan and add the juice for flavoring and holding on a steam table.

•Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the steamer can save 50% in cooking time.

•Cabbage, when steamed, retains its color and wedge identity. It will not break apart as it does when boiled in an open pot.

•When removing items prepared in a perforated pan, place a solid pan underneath the perforated pan with the cooked food in order to prevent dripping on the floor.

•The steamer is designed to accept standard 12" x 20" pans. Fractional size pans and dishes can be used as well with the optional perforated shelf.

•For stirring, the pan does not have to be removed from the steamer. Pull pan 1/3 way out of the cavity and the entire surface is accessible.

•The door may be opened at any time during operation to remove or add food.

OPERATOR’S MANUAL 1183437 PAGE 15

COOKING HINTS