VII: SteamCub® Cooking Guidelines
Steam cooking is an excellent way to prepare countless foods. You will find cooking to be efficient, economical, fast and convenient. It is not necessary to add water to the product. For best results, use a 1” or 2.5” perforated steam table pan and cook uncovered. Liquid products must be cooked in solid pans.
Sample Cooking Times:
Food item | # Pans | Amt. per Pan | Min. Steamed | |||
Whole Idaho Potatoes |
| 1 | 16 each |
| 45 |
|
|
| 3 |
|
| 50 |
|
Frozen Broccoli Spears | 1 | 7.5 lbs. |
| 15 |
| |
|
| 3 |
|
| 22 |
|
Frozen Mixed Vegetables | 5 | 7.5 lbs. |
| 24 |
| |
Frozen Mac & Cheese |
| 1 | 6 lbs. |
| 40 |
|
|
| 5 |
|
| 50 |
|
Rice |
| 1 | 3 lbs. + water |
| 25 |
|
Spaghetti, cooked |
| 1 |
| ° | 6 |
|
| 3 lbs. uncooked , reheat from 38 F |
| ||||
Refried beans |
| 1 | 2, 7 lb. cans reheat from 38°F |
| 48 |
|
|
| 3 |
|
| 55 |
|
Scrambled eggs |
| 1 | 3 qts whole eggs |
| 11 |
|
|
| 3 |
|
| 18 |
|
Frozen shrimp |
| 3 | 2.5 lbs. |
| 10 |
|
Cake, chocolate |
| 1 | 5 lbs. mix + water |
| 30 |
|
Cleveland Range, Inc. | 1333 East 179th St., Cleveland Ohio, U.S.A. 44110 |
Ph: | Visit our Web Site at www.clevelandrange.com |
