STEAM COOKING
Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should be carefully time controlled. Keep hot food holding time to a minimum to produce the most appetizing results. Prepare small batches, cook only enough to start serving, then cook additional amounts to meet demand. Separate frozen foods into smaller pieces to allow more efficient cooking.
Use a pan cover for
Cooking time for frozen foods depends on amount of defrosting required. If time permits, allow frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting, removing stems, etc. Cook root vegetables in a perforated pan unless juices are being saved. Liquids can be collected in a solid 12" x 20" pan placed under a perforated pan. Perforated pans are used for frankfurters, wieners and similar items when juices do not need to be preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals. Vegetables and fruits are cooked in solid pans in their own juices. Meats and poultry are cooked in solid pans to preserve their own juices or to retain broth. Canned foods can be heated in their opened cans (cans placed in 12" x 20" solid pans) or the contents may be poured into solid pans.
PAN
The steamer compartment is designed to accept combinations of the pan of 12" x 20" (either solid or perforated) as shown on the following Table 1.
TABLE 1
|
|
|
|
|
|
|
|
| NUMBER OF PANS |
| |
DEPTH |
|
|
|
|
|
|
|
| |||
OF PAN |
| Top | Bottom | Top | Bottom |
|
| Compartment | Compartment | Compartment | Compartment |
1" | 10 | 6 | 8 | 10 | 10 |
2 ½" | 5 | 3 | 4 | 5 | 5 |
4" | 3 | 2 | 2 | 3 | 3 |
6" | 2 | 1 | 2 | 2 | 2 |
|
|
|
|
|
|
14
