Operation

TEST KITCHEN BULLETIN

MODEL 3500 PRESSURELESS COOKER FACTS ON PARADE

1.Frozen vegetables should always be cooked in perforated 12” x 20” x 2 1/2” pans 7 1/2 lbs (34 kg) maxi- mum per pan.

2.Frozen entrees should be underlined with a perforated pan for best results. If they are defrosted first, the heating time will be decreased.

3.Fresh foods may also be cooked in this unit. Vegetables and other foods where the stock is not to be retained should be cooked in perforated 12” x 20” x 2 1/2” pans for the most nutritious results.

4.There is a thermostatic time delay built into this unit which adapts the unit to the proper cooking time. This means that the total time will usually be longer than the time setting.

5.There is a safety microswitch on the door which shuts off the steam each time the door is opened if the unit is in the cooking cycle.

6.Both compartments may be filled and timers set simultaneously.

7.Total cooking time will vary depending on the load, even though the timer setting is the same.

8.All foods, except cakes and pastry, can be cooked in a steam cooking unit.

9.Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.

10.Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared closer to serving time, insuring maximum freshness.

11.Steam cooked foods have a higher percent yield more portions per dollar spent.

12.Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since there is no extra handling or transferring of food from cooking pans to serving pans. It also reduces pot washing tasks.

13.Some important advantages of steam cooking are labor saving, reduced operating costs, space saving, and the lifting of heavy stock pots is eliminated.

14.Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very easily pre- pared.

15.Food such as potatoes, poultry, seafood, and some meats may be blanched in the steam cooker, thus reducing the total cooking time and grease absorption.

16.Fuel is used only when the steam cooking unit is in operation.

17.The steam cooker will loosen foods burned on pans making washing easier.

18.Solid pans are recommended when liquid is to be retained and perforated pans when the liquid is not to be retained.

19.Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming.

20.The steam cooker can be opened during the cooking period to add or remove items. If any time is lost, and adjustment may be make on the timer.

21.Steam cooking information, including recommended pan size and type, weight per pan, cooking times and pan yields are given on the following pages of this bulletin.